Caracterização das barreiras e facilitadores para alimentação adequada e saudável no ambiente alimentar do consumidor

Borges, Camila Aparecida; Gabe, Kamila Tiemann; Canella, Daniela Silva; Jaime, Patrícia Constante

doi:10.1590/0102-311x00157020

Cited by 4 publications

(1 citation statement)

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“…The food environment has been considered as one of the determinants of food intake and has been widely studied in recent years [1]. Individual factors, physical, economic, political, and sociocultural dimensions are constituent factors of the food environment [2].…”

Section: Introductionmentioning

confidence: 99%

Food practices and nutritional status of university students who use the University Restaurant

Araujo,

Pereira,

Santos

et al. 2023

Rev. Nutr.

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Objective To evaluate the food practices and nutritional status of students who use the University Restaurant at a public university. Methods This is a cross-sectional study carried out with 958 university students. Data related to regular eating practices (≥5 times/week), routine food consumption and nutritional status were collected. The association between University Restaurant attendance and dietary practices and body mass index was reviewed by bivariate logistic regression model and multiple regression. Results Students who attended the University Restaurant three or more times a week were more likely to regularly consume beans (OR: 1.35, p=0.041) and fresh salad (OR: 1.77, p<0.001) and less likely to have afternoon snack (OR: 0.68; p=0.008). In addition, an association between soda consumption and overweight was observed. Conclusion Thus, the importance of strategies that seek to promote incentives for healthy eating and lifestyle practices in the university population become evident.

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Section: Introductionmentioning

confidence: 99%