Characterization of nutrition career first year students
Eating habits are customs that condition food selection, preparation and consumption, influenced by availability, level of education and access to them. Adequate nutrition and regular physical activity are related to reduction of chronic diseases, improving the quality of life. The university popula...
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| 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
2022
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| Acceso en línea: | https://revistas.unc.edu.ar/index.php/med/article/view/39022 |
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| Sumario: | Eating habits are customs that condition food selection, preparation and consumption, influenced by availability, level of education and access to them. Adequate nutrition and regular physical activity are related to reduction of chronic diseases, improving the quality of life. The university population is key to the promotion and prevention of health for future generations. The objective was to identify eating habits, food consumption frequency and physical activity in first year students of the nutrition career, FCM, UNC, 2021.
This study had a descriptive, cross-sectional design. The sample consisted of those students enrolled in the course “Fundamentos de la Alimentación”, who previously agreed to answer self-administered questionnaires through the virtual classroom, considering personal data, 24-hour reminder, frequency of food consumption, habits, label reading and physical activity.
327 students participated, aged 20.6 ± 3.8 years. The majority (54.2%) where from Córdoba Capital, almost a third (27.7%) from the interior of Córdoba and less than a fifth (18.1%) from other provinces. According to their beliefs, foods that are representative of their place of origin were: roast beef 34.5%, empanadas 13.1%, choripán 10.7%, lamb 8.6% and humita 3.9%. Childhood habits that they currently maintain are eating roast beef (18.6%), pasta (5.8%) and pizza (1.2%). The 82.5% were omnivorous, 12.3% ovo-lacto-vegetarians, 2.5% vegans, remaining a 2.7% to other eating models. When asked about having breakfast, 90.9% answered that they did it that day. Regarding frequency of daily consumption, vegetables were included by 93.8% of the student, fruits by 84.3%, milk, yogurts and cheeses by 88.0%, meats by 63.8%, eggs by 75%, sugar by 47.5%, sweeteners 49.6% by, ultra-processed foods by 36.7% and water 56.3% taking 2L or more every day. When asked about foods that they often take, 50.9% include legumes, 30.2%, flavored waters, 24.0% sugared soda, 15.0% light soda, 13.8% sports drinks and 13.8% powder juices. Alcoholic beverages were consumed by 62.2%, once a week. When asked about physical activity, 45.4% answered that they did moderate exercise and 42.4% intense exercise, most of them 2 to 3 days/week. In regard to reading labels, 40.8% said they always did it and 54.6% said sometimes. When they do it, 83.2% prioritize reading ingredients and additives, 77.8% nutrients, 45.3% portion of consumption and 28.2% daily value percentage. 22.8% of the participants said they look for healthier options.
Students incorporate variety of foods. However, they show differences against the national food guidelines recommendations, nevertheless physical activity is adequate according to WHO suggestions. Healthy habits should be practiced during university stage and be sustained throughout professional adult life. |
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