Marta Arroyo‐Izaga
Biographic Data
| ID | 7928194 |
|---|---|
| NAME | Marta Arroyo‐Izaga |
| GIVEN NAMES | Marta |
| FAMILY NAME | Arroyo‐Izaga |
| SIGNATURE | IZAGA M A |
| AFFILIATIONS | University of the Basque Country |
| ORCID | 0000-0001-5592-4241 |
| VERIFIED | Yes |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 3 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2021 |
| LATEST PUBLICATION YEAR | 2022 |
| H-INDEX | 0 |
On-campus food environment, purchase behaviours, preferences and opinions in a Norwegian university community
Objective: To assess the food environment at OsloMet, through the nutritional profile and processing level of available commercial foods and drinks, as well as to determine food-purchasing behaviours, preferences and opinions on the food environment, in order to identify whether interventions on campus need to be conducted. Design: Cross-sectional descriptive study. Setting: Pilestredet and Kjeller campus of OsloMet (Norway). Participants: To ana…
Availability, Nutritional Profile and Processing Level of Food Products Sold in Vending Machines in a Spanish Public University
Background. Given the lack of data about the nutritional value and other determinants of the consumption of foods and drinks sold in vending machines in European universities and the relevance of this sector in Spain, it is necessary to obtain scientific data on this topic. The present study aimed to assess the availability, nutritional profile and processing level of food products from vending machines at a Spanish public university and to inves…
Adaptation, validation and reproducibility of a short FFQ to assess food group intake in the population resident in the Basque country (Spain)
Objective: To adapt a short FFQ (SFFQ) and evaluate its relative validity and reproducibility to assess food group intake in a population resident in the Basque Country. Moreover, the possible influence of associated variables (such as education level) on its validity and reproducibility was determined. Design: Nine-day 24-h recalls (24HR) were used as a reference to explore validity over the course of 1 year. The degree of misclassification in t…
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Availability, Nutritional Profile and Processing Level of Food Products Sold in Vending Machines in a Spanish Public University
Background. Given the lack of data about the nutritional value and other determinants of the consumption of foods and drinks sold in vending machines in European universities and the relevance of this sector in Spain, it is necessary to obtain scientific data on this topic. The present study aimed to assess the availability, nutritional profile and processing level of food products from vending machines at a Spanish public university and to inves…
Adaptation, validation and reproducibility of a short FFQ to assess food group intake in the population resident in the Basque country (Spain)
Objective: To adapt a short FFQ (SFFQ) and evaluate its relative validity and reproducibility to assess food group intake in a population resident in the Basque Country. Moreover, the possible influence of associated variables (such as education level) on its validity and reproducibility was determined. Design: Nine-day 24-h recalls (24HR) were used as a reference to explore validity over the course of 1 year. The degree of misclassification in t…
On-campus food environment, purchase behaviours, preferences and opinions in a Norwegian university community
Objective: To assess the food environment at OsloMet, through the nutritional profile and processing level of available commercial foods and drinks, as well as to determine food-purchasing behaviours, preferences and opinions on the food environment, in order to identify whether interventions on campus need to be conducted. Design: Cross-sectional descriptive study. Setting: Pilestredet and Kjeller campus of OsloMet (Norway). Participants: To ana…
Consumer Attitudes and Food Labeling (3 works) · Environmental health (3 works) · Medicine (3 works) · Nutritional Studies and Diet (3 works) · Obesity, Physical Activity, Diet (3 works) · Business (2 works) · Food processing (2 works) · Food Science (2 works) · Marketing (2 works) · Agency (philosophy (1 work)