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Resumen Objetivo: establecer patrones de consumo de carne y productos cárnicos en estudiantes de la Universidad de Costa Rica. Metodología: se realizó un estudio básico del perfil del consumidor universitario mediante una encuesta a 499 estudiantes (268 mujeres y 231 hombres, entre 16 y 29 años) y se consideraron edad, sexo biológico, hábitos de consumo, tipo de carne y producto cárnico más utilizados, razones y lugares de compra. Como pruebas estadísticas se emplearon evaluaciones chi cuadrado, ANDEVAS factoriales y análisis estadístico descriptivo. Resultados: la carne de pollo es la más ingerida (96,5 %), seguida por la de res (91,9 %). El consumo de estos alimentos es un hábito diario para el 23,2 % de los estudiantes, mientras que, un 17,6 % los come al menos tres veces por semana. El sabor (87,6 % de los casos) es la principal razón de consumo por encima del valor nutricional (51,9 %). Una mayoría no participa de la compra de cárnicos (52,7 %) y quienes lo hacen, prefieren los supermercados (45 %). La calidad percibida es el principal criterio de selección del producto, así como la confianza en el lugar de venta. Un 87,0 % consume embutidos con una frecuencia usual de una a dos veces por semana (49,8 %). El jamón restructurado (89,0 %) y la salchicha (83,0 %) fueron los más usados, el 49,5% de los casos no manifestó predilección por una marca comercial. Conclusión: un 96,4 % de los estudiantes opta regularmente por carnes y productos derivados; el resto son personas principalmente veganas. Ninguna relación de estas prácticas con la edad y sexo pudo establecerse. Abstract Objective: to establish and analyze patterns of consumption of meat and meat products in students of the University of Costa Rica. Methodology: a basic study of the profile of the university consumer was carried out using a survey with 499 students (268 women and 231 men, between 16 and 29 years old), evaluating age, biological sex, consumption habits, type of meat preferred and most consumed meat product, reasons for purchase and places where they buy. Chi square evaluations, factorial ANOVAS and descriptive statistical analysis were used as statistical tests. Results: poultry is the most consumed meat (96.5%), followed by beef (91.9%). The consumption of meat is a daily habit for 23.2% of the students, while 17.6% consumes it at least 3 times a week. Good taste (84% of the cases) is the main reason for consumption above the nutritional value (51.9%). A majority do not participate in the purchase of meat (52.7%), preferring those who do the supermarkets (45%). The perceived quality is the main criterion for selecting the product, as well as the confidence in the place where they buy. About 87.0% consume sausages regularly, being more usual a frequency of 1 to 2 times a week (49.8%). Wet cured ham (89,0%) and wieners (83,0%) were the most frequently consumed, with no commercial brand predilection in 49.5% of the cases. Conclusion: around 96.4% of the students regularly consume meat and derived products, being those who decline mainly vegans. No relationship of these practices with the age and sex was established.

The aims of this study were to analyse the effects of unstable and stable bodyweight neuromuscular training on dynamic balance control and to analyse the between-group differences after the training period. Seventy-seven physically active young adults (48 males, 29 females, 19.1 &plusmn, 1.1 years, 170.2 &plusmn, 9.2 cm, 64.1 &plusmn, 10.7 kg) were distributed into an unstable training group (UTG), a stable training group (STG), and a control group (CG). Training was conducted three times a week for nine weeks. Pre-intervention and post-intervention measures included dynamic balance control using a Y Balance Test (YBT), anterior (A), posteromedial (PM), and posterolateral (PL) reach direction. A mixed ANOVA was executed to test the within-subjects factor and the between-subjects factor. Statistically significant differences were found for all YBT measures within groups (p = 0.01) and between groups (p = 0.01). After the intervention, UTG and STG presented meaningfully improved results in all YBT measures (A: 7%, p = 0.01, 4%, p = 0.02, PM: 8%, p = 0.01, 5%, p = 0.01, PL: 8%, p = 0.01, 4%, p = 0.04, respectively). No statistical changes were found for any of the measures in the CG. After the intervention, significant differences were observed between the UTG and CG for the YBTA and PM (p = 0.03, p = 0.01). The results suggest that neuromuscular training using an unstable surface had similar effects on dynamic balance control as training using a stable surface. When compared to CG, UTG showed better performance in YBTA and PM.