Dietary knowledge and patterns in non-meat eating health sciences students
Abstract: Potentially lacking nutrients in non-meat eating people includes B12 vitamin, fatty acids, omega 3, iron, calcium, D vitamin, zinc and in smaller maeasure protein and iodine. It’s important for these people to know how to supplement their diet with different foods to obtain adequ...
| Autores principales: | , , , , |
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| Formato: | Artículo revista |
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Universidad Nacional Córdoba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología
2021
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| Acceso en línea: | https://revistas.unc.edu.ar/index.php/med/article/view/34966 |
| Aporte de: |
| id |
I10-R327-article-34966 |
|---|---|
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ojs |
| institution |
Universidad Nacional de Córdoba |
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I-10 |
| repository_str |
R-327 |
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Revista de la Facultad de Ciencias Médicas de Córdoba |
| format |
Artículo revista |
| topic |
vegetarianism nutrients legumes Vegetarianismo Nutrientes Legumbres |
| spellingShingle |
vegetarianism nutrients legumes Vegetarianismo Nutrientes Legumbres Benavides , P García , A Pepe , GA Allende , GE Gobbi , CA Dietary knowledge and patterns in non-meat eating health sciences students |
| topic_facet |
vegetarianism nutrients legumes Vegetarianismo Nutrientes Legumbres |
| author |
Benavides , P García , A Pepe , GA Allende , GE Gobbi , CA |
| author_facet |
Benavides , P García , A Pepe , GA Allende , GE Gobbi , CA |
| author_sort |
Benavides , P |
| title |
Dietary knowledge and patterns in non-meat eating health sciences students |
| title_short |
Dietary knowledge and patterns in non-meat eating health sciences students |
| title_full |
Dietary knowledge and patterns in non-meat eating health sciences students |
| title_fullStr |
Dietary knowledge and patterns in non-meat eating health sciences students |
| title_full_unstemmed |
Dietary knowledge and patterns in non-meat eating health sciences students |
| title_sort |
dietary knowledge and patterns in non-meat eating health sciences students |
| description |
Abstract:
Potentially lacking nutrients in non-meat eating people includes B12 vitamin, fatty acids, omega 3, iron, calcium, D vitamin, zinc and in smaller maeasure protein and iodine. It’s important for these people to know how to supplement their diet with different foods to obtain adequate nutrition.
The objectives were to study nutritional knowledge and practices in Health Sciences students who don't include meat in their diet and to know the differences in legume intake between those who don't eat meat and those with unrestricted diet.
A cross-sectional survey was made using a Google form, sent through the Guaraní self-management system to students of the Facultad de Ciencias Médicas, Universidad Nacional de Córdoba in August / 2021. Qualitative variables were described as frequency and percentage, Student's T test was performed, p <0,05 was considered significant.
A total of 3,095 surveys were answered, with 81.4% of respondents were women. 98.3% considered that nutrition is an important topic when talking about health and 85% answered that they know which are the nutritional habits that promote health. 23.7% do not include meat in their diet, establishing the vegetarian/vegan group. Within this group, it was found that 88.1 % knew how to properly replace meat in their diet, by combining legumes and cereals.
In the vegetarian/vegan group, 56.5% incorporates fresh legumes into their diet, compared with only 44.4% of the group with unrestricted diet, p<0.00000001, odds ratio 0.61 (0.51-0.72).
If the consumption of canned and fresh legumes is considered together, this increases to 68.11% in the vegetarian/vegan group, with p<0.00001, odds ratio 0.69 (0.58-0.82).
Despite the fact that non-meat consuming students are aware of the recommendation to supplement it with legumes and cereals in their diet, a significant percentage do not do so, which warns of possible nutritional deficiencies in this population group. |
| publisher |
Universidad Nacional Córdoba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología |
| publishDate |
2021 |
| url |
https://revistas.unc.edu.ar/index.php/med/article/view/34966 |
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2024-09-03T21:02:54Z |
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I10-R327-article-349662024-04-15T16:19:09Z Dietary knowledge and patterns in non-meat eating health sciences students Conocimiento y pautas alimentarias en estudiantes de ciencias de la salud que no consumen carne Benavides , P García , A Pepe , GA Allende , GE Gobbi , CA vegetarianism nutrients legumes Vegetarianismo Nutrientes Legumbres Abstract: Potentially lacking nutrients in non-meat eating people includes B12 vitamin, fatty acids, omega 3, iron, calcium, D vitamin, zinc and in smaller maeasure protein and iodine. It’s important for these people to know how to supplement their diet with different foods to obtain adequate nutrition. The objectives were to study nutritional knowledge and practices in Health Sciences students who don't include meat in their diet and to know the differences in legume intake between those who don't eat meat and those with unrestricted diet. A cross-sectional survey was made using a Google form, sent through the Guaraní self-management system to students of the Facultad de Ciencias Médicas, Universidad Nacional de Córdoba in August / 2021. Qualitative variables were described as frequency and percentage, Student's T test was performed, p <0,05 was considered significant. A total of 3,095 surveys were answered, with 81.4% of respondents were women. 98.3% considered that nutrition is an important topic when talking about health and 85% answered that they know which are the nutritional habits that promote health. 23.7% do not include meat in their diet, establishing the vegetarian/vegan group. Within this group, it was found that 88.1 % knew how to properly replace meat in their diet, by combining legumes and cereals. In the vegetarian/vegan group, 56.5% incorporates fresh legumes into their diet, compared with only 44.4% of the group with unrestricted diet, p<0.00000001, odds ratio 0.61 (0.51-0.72). If the consumption of canned and fresh legumes is considered together, this increases to 68.11% in the vegetarian/vegan group, with p<0.00001, odds ratio 0.69 (0.58-0.82). Despite the fact that non-meat consuming students are aware of the recommendation to supplement it with legumes and cereals in their diet, a significant percentage do not do so, which warns of possible nutritional deficiencies in this population group. Resumen: Los nutrientes potencialmente carentes en la alimentación de las personas que no consumen carne incluyen a la vitamina B12, ácidos grasos, omega 3, hierro, calcio, vitamina D, zinc y en menor medida las proteínas y el yodo. Se desprende que es fundamental para estas personas que conozcan cómo complementar su dieta con diferentes alimentos para obtener una nutrición adecuada. Los objetivos fueron el estudio del conocimiento y las prácticas nutricionales en estudiantes de ciencias de la salud que no incluyen carne en su dieta y conocer las diferencias en la ingesta de legumbres entre aquellos que no consumen carne y aquellos que sí la incluyen en su alimentación. Se realizó una encuesta de corte transversal mediante un formulario de Google, difundido a través del sistema de autogestión Guaraní a estudiantes de la Facultad de Ciencias Médicas de la Universidad Nacional de Córdoba en agosto/2021. Se describieron las variables cualitativas como frecuencia y porcentaje, se realizó test T de Student, p<0,05 fue considerada significativa. Se respondieron un total de 3.095 encuestas, siendo el 81,4% de los encuestados mujeres. Un 98,3% consideró que la alimentación es un tema importante al hablar de salud y un 85% declaró conocer cuáles son los hábitos nutricionales que promueven la salud. Un 23,7 % respondieron no incluir carne en su dieta, conformando el grupo vegetariano/vegano. Dentro de este grupo, se encontró que el 88,1% conocía cómo reemplazar adecuadamente la carne en su dieta, combinando legumbres y cereales. En el grupo vegetariano/vegano el 56,5% incorpora legumbres frescas a su dieta, mientras que solo el 44,4% del grupo que consume carne las incluye en su alimentación, p<0,00000001, odds ratio 0,61 (0,51-0,72). Si se considera conjuntamente el consumo de legumbres enlatadas y frescas, este aumenta a 68,11% en el grupo vegetariano/vegano, siendo la p<0,00001, odds ratio 0,69 (0,58-0,82). A pesar de que los estudiantes no consumidores de carne conocen la recomendación de suplementarla con legumbres y cereales en su dieta, un porcentaje importante no lo hace, lo que alerta sobre posibles deficiencias nutricionales en este grupo poblacional. Universidad Nacional Córdoba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología 2021-10-12 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion texto texto texto https://revistas.unc.edu.ar/index.php/med/article/view/34966 Revista de la Facultad de Ciencias Médicas de Córdoba.; Vol. 78 No. Suplemento (2021): Suplemento JIC XXII Revista de la Facultad de Ciencias Médicas de Córdoba; Vol. 78 Núm. Suplemento (2021): Suplemento JIC XXII Revista da Faculdade de Ciências Médicas de Córdoba; v. 78 n. Suplemento (2021): Suplemento JIC XXII 1853-0605 0014-6722 http://creativecommons.org/licenses/by-nc/4.0 |