[Bioactive components of whole grain and their effect on health].

Non-communicable diseases represent a global health burden with increasing prevalence. To prevent or improve this type of diseases, dietary strategies based on healthy foods have been suggested. Cereals are the most consumed foods in the world and preventive effects of whole grains on health have been described.

[Systematic review with analysis of bias and quality of interventions in the food environment of the workplace and their impact on the nutritional status of workers].

Introduction: workers' exposure to unhealthy eating is linked to the increase in overweight and obesity. Objective: this systematic review aims to analyze with bias and quality analysis the effect of interventions in the food environment of the workplace on the nutritional status of workers. Methods: the search was conducted in three electronic databases according to the Cochrane Collaboration and eight studies were included.

[Delphi method to reach consensus on education methods to promote healthy eating behaviors in adolescents].

Background: adolescence is a relevant period to educate in healthy eating behaviors. For this purpose it is necessary to obtain expert opinions and reach consensus and prioritize the best methodologies available to educate adolescents on healthy eating. Methods: the Delphi method was chosen to get consensus through repeated iterations of anonymous opinions in two rounds.

[Impact of a teachers' program on food habits and culinary skills in Chilean public schools].

Objective: to evaluate a healthy food program for teachers and their educational transfer through an action plan for 3rd to 5th primary students, to improve their food habits and culinary skills. Methodology: a four months quasi-experimental prospective study was carried out, with qualitative measurements to teachers (n = 43) and pre- and post-intervention quantitative measurements for students (n = 302) in three public schools compared with a control group in other three schools (n = 265) in La Reina county, Santiago, Chile. The teachers received on-line training and at the end of the program they designed an action plan to be implemented at the three intervened schools.

[Validity of an instrument for assessing food consumption, food habits and cooking skills in 8-11 years old students].

Introduction: An instrument to measure food knowledge, food consumption, cooking skills, food habits and food expenses at school is necessary to assess changes in food practices.

Objective: To validate an instrument to measure changes in food knowledge, food consumption, cooking skills, food habits and food expenses in Chilean school children 8 - 11 years from third to fifth grade.

Methods: A validation of a questionnaire with 42 questions was conducted in two stages: the first to assess temporal stability, concordance and internal consistency in 45 children.

[Evaluation of an education intervention for childhood obesity prevention in basic schools in Chile].

The aim of this study was to evaluate a comprehensive intervention in nutrition education and physical activity to prevent childhood obesity in primary school children of low socioeconomic status in Macul county in Chile, with a two year follow-up (2008 and 2009) of the children. The intervention consisted in teacher nutrition training in healthy eating and the implementation of educational material based on Chilean dietary guidelines. In addition, there was an increase in physical education classes to 3-4 hours per week and physical education teachers were recruited for that purpose.