https://hdl.handle.net/11000/405 2026-09-05T08:00:03Z https://hdl.handle.net/11000/40362 Título : Implementación de una experiencia de Aprendizaje Colaborativo Internacional en Línea: el caso de la asignatura Botánica Autor : Moreno Compañ, Joaquín; Torres, Mª.P.; Botía, J.Mª.; Díaz, G. Resumen : El presente trabajo se centra en una experiencia de internacionalización en casa enfocada en la asignatura de Botánica del Grado en Biotecnología de la Universidad Miguel Hernández de Elche en colaboración con la Universidad de San Carlos de Guatemala. Esta experiencia se enmarcó en un proyecto de Aprendizaje Colaborativo Internacional en Línea (COIL), que consistió en clases virtuales asincrónicas y un seminario interactivo en línea. Así, el objetivo de investigación de este trabajo es analizar la percepción del estudiantado sobre el uso de las herramientas de internacionalización propuestas. Asimismo, para determinar su impacto se hizo una encuesta de valoración al estudiantado, cuyos resultados mostraron un alto nivel de satisfacción con la realización y utilidad para el aprendizaje de la actividad. Además, más del 80 % del estudiantado valoró positivamente la aportación de conocimientos sobre hongos exóticos y aspectos culturales de Guatemala. Por otro lado, los resultados de aprendizaje fueron satisfactorios, con un 86 % de aprobados, dentro del rango de valores globales de la materia. En conclusión, nuestros resultados han demostrado como la internacionalización en casa en la asignatura Botánica es una estrategia eficaz y enriquecedora, que mejora la calidad educativa y amplía la visión global del estudiantado. 2026-09-04T13:01:16Z https://hdl.handle.net/11000/40361 Título : Aprendiendo botánica con Taylor Swift: evaluación del uso de vídeos musicales como activadores de conocimiento Autor : Moreno Compañ, Joaquín 2026-09-04T12:59:22Z https://hdl.handle.net/11000/39587 Título : Nutritional characterization of foods fortified with micronutrients in the Spanish market. The BADALI project Autor : Rodríguez, Marta; Beltrá, Marta; Borrás, Fernando; Ropero, Ana B. Resumen : Although fortified foods may reduce micronutrient deficiencies, they may contain nutrients negatively associated to health. The aim of this work is to provide a comprehensive study of micronutrient fortified processed foods available in Spain and to compare them with unfortified foods. For this purpose, 4313 items were analysed belonging to 12 food types and 16.6 % of them were fortified with micronutrients. Fruit drinks and milk substitutes had the highest prevalence (42.9 % and 36.3 % respectively) and vitamin D and calcium were the micronutrients most frequently added (8.3 % and 7.1 % respectively). Fortified foods used nutrition claims more often than the unfortified version (78.2 % vs 43.6 %), most of them about micronutrients (74 % vs 3.9 %). Both nutritional improvements and deteriorations in the nutrient composition were observed in fortified foods compared to the unfortified version. Regarding the nutritional quality, 83.7 % of fortified and 80.8 % of unfortified foods were classified as "less healthy". Fortified foods presented less items high in total and saturated fat (40 % and 49 % less), while more in free sugar, sodium and more had sweeteners (15 %, 22 % and 66 % more). Therefore, this work shows that most fortified foods cannot be considered healthy and that they are not nutritionally better than the unfortified version. 2026-03-26T08:19:55Z https://hdl.handle.net/11000/39586 Título : Are Foods with Protein Claims Healthy? A Study of the Spanish Market Autor : Beltrá, Marta; Borrás, Fernando; Ropero, Ana B. Resumen : Background: Foods with protein claims (PCs) targeted at the general population are increasingly sought after by consumers because they think they are healthy. However, they may contain other nutrients that pose a health risk. Objectives: Therefore, the aim of this work was to carry out a comprehensive evaluation of foods with PC and compare them with those without these claims. Methods: The Spanish Food Database, BADALI, was used for this purpose. We studied 4325 processed foods of 12 different types. Thirteen percent had PCs and more than half of them were fortified with proteins (60.4%). Plant proteins were added more frequently than animal proteins. Protein values were higher in foods with PCs, particularly in those that were fortified. Differences in other nutrients were also observed depending on the food type. The healthiness of foods was assessed using the Pan American Health Organization Nutrient Profile Model and 90.8% of those bearing PCs were classified as “less healthy”. More than 50% were high in fat or high in sodium; around one in four were high in free sugar or saturated fat and one in five had sweeteners. Foods with PCs had 13.1% more “less healthy” items than those without PCs. The proportion of items high in fat or high in sodium were also larger and more of them had sweeteners. In contrast, the proportion of foods high in free sugar and high in saturated fat was lower among those with PCs. Conclusions: Therefore, the perception that foods with PCs are healthy is incorrect, and consuming them may pose an additional health risk. 2026-03-26T08:16:20Z https://hdl.handle.net/11000/39579 Título : Nutritional Description of Processed Foods with Fibre-Related Nutrition Claims in Spain: The BADALI Project Autor : Ropero, Ana B.; Borrás, Fernando; Rodríguez, Marta; Beltrá, Marta Resumen : Fibre is one of the most beneficial nutrients for health and is very frequently used in nutrition claims (NCs) to promote foods. These claims may lead consumers to believe that products bearing them are healthy and/or healthier than those without them. The main objective of this work is to address this belief. This is the first exhaustive analysis of seven processed food types with fibrerelated NCs (six cereal-based and one plant-based meat analogues) comparing them with those without these claims. The Spanish Food Database, BADALI, was used for this study. Results show that as many as 88.7% of processed foods with fibre-related NCs are classified as ‘less healthy’ according to the Nutrient Profile Model developed by the Pan American Health Organization (PAHONPM). When compared to foods without these NCs, similar results were obtained in the whole sample. Most of the observed divergences when analysing individual critical nutrients by food type indicate a deterioration of the nutritional quality. Foods with fibre-related NCs contained more fibre. The more frequent use of whole grain cereals or other fibre-specific ingredients may contribute to this. Some other nutritionally relevant differences were observed and half of them reflected a deterioration of the nutritional quality. In addition, these foods presented a lower prevalence of the organic version, as well as similar rates of mineral and vitamin fortification. Therefore, processed foods with fibre-related NCs are not healthy, nor present a better nutritional profile than those without. 2026-03-24T12:32:27Z https://hdl.handle.net/11000/39578 Título : Nutritional Description of Organic and Conventional Food Products in Spain: The BADALI Project Autor : Ropero, Ana B.; Borrás, Fernando; Rodríguez, Marta; Beltrá, Marta Resumen : Organic food and drink is undoubtedly a growing market. Consumers perceive organic food as healthy, and nutrition claims (NCs) and fortification may add to this perception. Whether this is true is still a matter of controversy, particularly for organic food products. We present here the first comprehensive study of large samples of six specific organic food types, analysing the nutritional quality (nutrient composition and “healthiness”) as well as the use of NCs and fortification. In parallel, a comparison with conventional food is also carried out. For this purpose, the Food Database of products in the Spanish market, BADALI, was used. Four cereal-based and two dairy-substitute food types were analysed. Our results show that as many as 81% of organic foods are considered “less healthy” by the Pan American Health Organization Nutrient Profile Model (PAHO-NPM). Organic foods present a slightly improved nutrient profile compared to conventional foods. However, many of the differences, though statistically significant, are nutritionally irrelevant. Organic foods use NCs very frequently, more than conventional foods, with very little micronutrient fortification. The main conclusion of this work is that consumers’ perception that organic food products are healthy is unfounded from a nutritional point of view. 2026-03-24T12:26:53Z https://hdl.handle.net/11000/39577 Título : Nutritional Description of Foods with Low- and No-Calorie Sweeteners in Spain: The BADALI Project Autor : Beltrá, Marta; Tomás, Héctor; López, Juan C.; Borrás, Fernando; Ropero, Ana B. Resumen : The use of low- and no-calorie sweeteners (LNCS) in foods has increased in recent years in response to the negative effects of free sugar on health. However, the health impact of LNCS is still unclear. Studies of the prevalence of LNCS in foods have been published previously, including in Spain. However, the use of health (HCs) and nutrition claims (NCs) to promote these foods and a full nutritional characterization are largely lacking. For this purpose, we used the BADALI database with 4218 foods present in the Spanish market. Our results show that 9.3% of foods have LNCS (including both intense and polyols). Sucralose and acesulfame K were the intense sweeteners most frequently used (52.4% and 48.2%, respectively), whereas maltitol was the preferred polyol (20.3%). Of all foods with LNCS, 30% also had added sugar. Many more foods with LNCS presented HCs and NCs than those without. Sugar was the nutrient most frequently claimed in NCs for LNCS-containing foods, whereas vitamins were for those without these sweeteners. NCs compliance with regulation was similar in both conditions (60.1% for foods without and 63.9% for foods with LNCS). As expected, foods with LNCS had less total sugar content and energy. Surprisingly, the nutrient profile of yogurts with LNCS changed completely: less total and saturated fat, whereas more proteins and sodium. Biscuits with LNCS contained more fibre. The results of our study reveal that the prevalence of LNCS is becoming high in some food types in Spain and that foods containing LNCS are more frequently promoted with HCs/NCs. In addition, it confirms the general reduction in energy and sugar content expected in foods with LNCS. Furthermore, it suggests a reformulation of products beyond sugar content. 2026-03-24T09:45:29Z https://hdl.handle.net/11000/39566 Título : Sodium Content of Foods Sold in the Spanish Market. Results from the BADALI Project Autor : Beltrá, Marta; Borrás, Fernando; Ropero, Ana B. Resumen : High sodium/salt intake is a risk factor for Non-Communicable Diseases (NCDs). Excess sodium intake has been associated with high coronary heart disease, stroke and high blood pressure. The sodium daily intake is above the recommendations in the world as well as in Spain. Reducing salt content in processed foods and ready meals is one of the main strategies for reducing sodium intake. The aim of the present work is to characterise the presence of sodium in foods sold in the Spanish market. We also study a possible shift in sodium content in products over the last few years. For this purpose, 3897 products included in the BADALI food database were analysed, classified into 16 groups (G).We found that 93.3% of all foods displayed the sodium/salt content in the nutrition declaration. Meat—processed and derivatives (G8) had the highest mean and median values for sodium content, followed by snacks (G15) and sauces (G14). Only 12.7% of foods were sodium-free ( 5 mg/100 g or 100 mL), 32.4% had very low sodium ( 40 mg/100 g or 100 mL) and 48.2% were low in sodium ( 120 mg/100 g or 100 mL). On the contrary, 47.2% were high in sodium according to the Pan American Health Organisation Nutrient Profile Model (PAHO-NPM), while there were 31.9% according to the Chile-NPM. The agreement between the two NPMs was considered ‘substantial’ ( = 0.67). When sodium content was compared over the years, no decrease was observed. This analysis was performed in the entire food population, by food group and in matched products. Therefore, more effort should be made by all parties involved in order to decrease the sodium/salt intake in the population. 2026-03-18T14:35:23Z https://hdl.handle.net/11000/39565 Título : Nutrition Claims Frequency and Compliance in a Food Sample of the Spanish Market: The BADALI Study Autor : Ropero, Ana B.; Blain, Nuria; Beltrá, Marta Resumen : Nutrition claims (NCs) have been shown to a ect customers’ perceptions and behaviour. In Europe, they are regulated by Regulation (EC) No 1924/2006. The aim of this work was to analyse the prevalence and compliance of NCs according to this regulation in Spain. For this purpose, we used the BADALI database, which included 3197 foods present in the Spanish market. Our results show that 36.1% of all foods carried NCs, at a rate of 3.3 NCs/food. The prevalence was very heterogeneous among food groups. Nuts and seeds, legumes and non-alcoholic beverages were the groups with the highest prevalence. Micronutrients, fat, fibre and sugars were the nutrients most referred to in NCs. Overall, the compliance was low, with 49.2% NCs correct. Fibre and proteins were the nutrients with most correct NCs. Vegetables and non-alcoholic beverages were the food groups with the highest proportion of correct NCs. The main reason for incorrect NCs was because the amount of the nutrient was not stated in the label. The results of our study reveal that the aim of the European Commission to ensure a high level of protection for consumers regarding NCs has not been fulfilled. Therefore, we consider it crucial that European institutions invest in guaranteeing regulation compliance. 2026-03-18T14:33:30Z https://hdl.handle.net/11000/39564 Título : Nutrient Composition of Foods Marketed to Children or Adolescents Sold in the Spanish Market: Are They Any Better? Autor : Beltrá, Marta; Soares-Micoanski, Keila; Navarrete-Muñoz, Eva Mª; Ropero, Ana B. Resumen : Healthy eating is essential for the growth and development of children and adolescents. Eating habits established in childhood continue into adulthood. In Spain, the frequent promotion of foods with low nutritional value is already considered a threat to the health of the population, particularly to children and adolescents. In this work, we analyse 3209 foods from the Food Database, BADALI. Foods were classified as marketed to children or adolescents according to the advertising on the packaging, television or internet. We found that 17.5% of foods in the database were marketed to this population and 97% of those were considered unhealthy following the Pan American Health Organization Nutrient Profile Model (PAHO-NPM). In the total of foods for children or adolescents, 61.5% were high in fat, 58.5% in free-sugar, 45.4% in saturated fat and 45% in sodium. Foods marketed to them presented higher amounts of carbohydrates and sugar, while lower protein and fibre content than the rest. There was also considerable variability in levels of the other nutrients found in these products, which depended largely on the food group. According to our findings, there is a tendency for products marketed to children or adolescents to be unhealthy and of a poorer nutritional quality than those not targeted at them. 2026-03-18T14:30:52Z