María Luisa Lozano Del Hoyo

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In order to investigate new methods to use to educate the general public and to foster changes in diet, a cooking course was organized by the "Las Fuentes Norte" Health Center in Zaragoza open to the entire population. 42.1% of the menus selected were prepared by diabetics. In these, their average composition was: 488.3 +/- 114 calories containing 30.7%(More)
OBJECTIVE To ascertain the number of diabetic foot units (DFUs) in Spain, the specialists working in them, and the population covered by them. MATERIAL AND METHODS The Spanish Group on the Diabetic Foot (SGDF) prepared and agreed a questionnaire based on the recommendations of the 2011 International Consensus on the Diabetic Foot (ICDF). From October to(More)
OBJECTIVE To employ a different and appetizing method of food education. DESIGN A descriptive, crossover, observational study. SETTING Las Fuentes Norte Health Centre, Zaragoza, jointly with a civic centre in the neighbourhood. PARTICIPANTS 54 people out of a population of 492,521 (over 15). One was excluded and 21 dishes were chosen. INTERVENTION(More)
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