Para los estudiantes, adaptarse a la universidad no sólo consiste en responsabilizarse por sus estudios, sino también por tener un estilo de vida saludable, que promueva su bienestar físico. Sin embargo, se tiene evidencia de que los jóvenes que cursan la etapa universitaria establecen malos hábitos de alimentación y de salud, lo que propicia un aumento de peso corporal desde el primer año de estudios. Esto puede conducir al desarrollo de sobrepeso y obesidad, y otros problemas de salud en la edad adulta. Así, el objetivo de este artículo es el de analizar la relación que existe entre el aumento de peso corporal y los malos hábitos alimentarios de los jóvenes a lo largo de sus estudios universitarios.

Objectives The aim of the study was to design and evaluate the effect of an Information-Motivation-Behavioral skills (IMB) model-based intervention to improve correct food choices during social events on body composition and eating behavior of Mexican university students under weight-loss treatment. Methods 32 students participated voluntarily on a 12-week weight-loss treatment and were randomly assigned to the intervention group or control group. The intervention group received individually a four 60-minute sessions program that provided basic nutrition information, motivational topics and skills practice about how to choose the correct type and amount of food when eating with their peers. Body composition measures, basic knowledge scores of nutrition and motivation, healthy practices and overeating levels were evaluated before and after treatment. Student's t-tests and Cohen's d test were used to assess differences and to calculate the intervention's effect on body composition. Changes in basic knowledge scores and in motivation, healthy practices and overeating levels were calculated using the Mann-Whitney U test and the Pearson contingency coefficient. Results Although average anthropometric measurements decreased from the beginning to follow-up on both groups, the intervention's effect size was “large” on Body Mass Index (BMI) and waist circumference (d = 1.15, P < 0.0001; d = 1.09, P < 0.0001), and “extremely large” on fat percentage (d = 6.79, P < 0.0001). At follow-up, the intervention group had a significantly lower BMI and fat percentage than the control group (P < 0.048; P < 0.050). The basic knowledge score and healthy practices levels were significantly higher in the intervention group than in the control group (P < 0.006; P < 0.032). In contrast, overeating levels were significantly lower in the intervention group than in the control group (P < 0.026), which corroborates improvements in eating behavior. Conclusions Findings support the use of an intervention based on the IMB model that addresses the correct food choice during social events to improve weight-loss treatment outcomes of Mexican university students. Funding Sources National Council for Science and Technology (CONACyT, by its acronym in spanish), Mexico. Facultad de Nutrición Campus Xalapa, Universidad Veracruzana, Mexico.