Consumo alimentar, estado nutricional e nível de atividade física em comunidade universitária brasileira

Maciel, Érika da Silva; Sonati, Jaqueline Girnos; Modeneze, Dênis Marcelo; Vasconcelos, Julia Santos; Vilarta, Roberto

doi:10.1590/s1415-52732012000600003

Cited by 27 publications

(30 citation statements)

References 25 publications

(33 reference statements)

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“…These results corroborate a Brazilian study conducted by Maciel et al [53], which included 303 individuals of the university community, namely students, professors, and other employees of a public university in São Paulo city. Their results also suggest low intake of fruits, vegetables, and whole grains.…”

Section: Burriel Et Al (2013) [26] Spainsupporting

confidence: 91%

“…Some authors have suggested that the university campus may consist of a privileged scenario to incentivize health-promoting strategies, including interventions aimed at student autonomy [1,11,53]. In Brazil some reference documents provide health-promoting strategies, such as the Marco de Referência de Educação Alimentar e Nutricional (Food and Nutrition Education Landmark) [57] and the Dietary Guidelines for the Brazilian Population [58].…”

Section: Barriers To and Facilitators Of Healthful Eating In Universimentioning

confidence: 99%

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Food intake of university students

et al. 2017

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A B S T R A C TThis narrative literature review aimed to analyze the results of studies on the food intake of university students. A literature search was conducted in July 2014 and updated in July 2016 in the Scopus, MedLine/PubMed, and SciELO databases, using descriptors related to university students and food intake in English and Portuguese. Overall, 37 studies that analyzed university students' food intake were included in this review, eight of which were conducted in Brazil. The results demonstrated that most university students have unhealthy eating behaviors, such as high intake of fast foods, snacks, sweets, soft drinks, and alcoholic beverages, and low intake of fruits, vegetables, fish, whole grains, and legumes. Undergraduate students of health sciences, such as nursing, nutrition, and medicine, did not have healthier diets. University students' food intake was characterized as unhealthy, regardless of undergraduate program or sex, especially among students who left the parents' home and became responsible for their own food. Therefore, there is a need of developing public policies that promote healthy eating habits among students, such as interventions to change their eating habits and increase their access to healthy foods at the university environment.Keywords: Eating. Healthy diet. Public policies. Students. Universities. R E S U M O

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Section: Burriel Et Al (2013) [26] Spainsupporting

confidence: 91%

Section: Barriers To and Facilitators Of Healthful Eating In Universimentioning

confidence: 99%

Food intake of university students

et al. 2017

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“…Observa-se uma frequência de consumo insuficiente para o grupo de verduras e legumes, leite e derivados e um consumo exacerbado de doces. Esses resultados são similares a outros estudos realizados em comunidades universitárias do Brasil (MACIEL et al, 2012;MARCONDELLI;COSTA;SCHMITZ, 2008;PARK et al, 2012).…”

Section: Discussionunclassified

Estilo de vida de universitários residentes em moradia estudantil

Maciel

Sonati

Quaresma

et al. 2016

R. bras. Qual. Vida

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“…demic environment. In contrast, studies have shown that there is inadequate food consumption among college students (23,24).…”

Section: # the Gross Intake Of Macronutrients And Antioxidant Micronumentioning

confidence: 92%

Consumption of Nutrients with Antioxidant Action and its Relationship with Lipid Profile and Oxidative Stress in Student Users of University Restaurant

et al. 2017

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Consumption of nutrients with antioxidant action and its relationship with lipid profi le and oxidative stress in student users of a university restaurant ResumenIntroducción: la relación entre la dieta y la salud ha despertado interés científi co, especialmente en lo referente al consumo de nutrientes antioxidantes presentes de forma natural en los alimentos, debido a su acción contra los efectos nocivos de los radicales libres en el cuerpo. Objetivo: el objetivo de este estudio fue estimar la ingesta de nutrientes antioxidantes y su relación con el perfi l lipídico y el estrés oxidativo en estudiantes usuarios de un restaurante universitario, en comparación con los no usuarios. Métodos: este es un estudio transversal que incluye 145 estudiantes universitarios, divididos en dos grupos: los usuarios del restaurante universitario (grupo 1, n = 73) y no usuarios (grupo 2, n = 72). Fueron medidos el índice de masa corporal y la circunferencia de la cintura, y se estimó la ingesta de micronutrientes antioxidantes. Se determinaron las concentraciones séricas de colesterol total, colesterol unido a lipoproteínas de alta densidad, colesterol unido a lipoproteínas de baja densidad, los niveles de triglicéridos y las concentraciones plasmáticas de malondialdehído. Resultados y conclusiones: la ingesta de cobre, zinc, selenio y la vitamina C se encontraba dentro de las recomendaciones de los dos grupos, y la de vitaminas A y E estaba por debajo de los valores de referencia. Hubo una correlación entre el consumo de vitamina C y los triglicéridos. Miembros del grupo 1 mostraron mejores patrones dietéticos en relación con micronutrientes antioxidantes, lo que refl eja menos perfi l lipídico aterogénico y una menor exposición al estrés oxidativo en comparación con el grupo 2. AbstractIntroduction: The relationship between diet and health has aroused scientifi c interest, especially the consumption of antioxidant nutrients naturally present in foods, because of its action against the deleterious effects of free radicals in the body. Objective: This study aimed to estimate the intake of antioxidant nutrients and its relationship with lipid profi le and oxidative stress in student users of a university restaurant in comparison with non-users. Methods: This cross-sectional study involved 145 university students divided into two groups: users of the university restaurant (group 1, n = 73) and non-users (group 2, n = 72). We measured body mass index and waist circumference, and estimated the intake of antioxidant micronutrients. Serum concentrations of total cholesterol, high-density lipoprotein cholesterol, low-density lipoprotein cholesterol, and triglyceride levels, and plasma concentrations of malondialdehyde were determined. Results and conclusion: Intake of copper, zinc, selenium, and vitamin C were within the recommendations in both groups, and vitamins A and E were below the reference values. There was a correlation between the intake of vitamin C and triglycerides. Group 1 members had better dietary patterns in relation t...

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Consumo alimentar, estado nutricional e nível de atividade física em comunidade universitária brasileira

Cited by 27 publications

References 25 publications

Food intake of university students

Food intake of university students

Estilo de vida de universitários residentes em moradia estudantil

Consumption of Nutrients with Antioxidant Action and its Relationship with Lipid Profile and Oxidative Stress in Student Users of University Restaurant

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