A Study of the Effects of a Diet with Functional Foods on the Adaptogenicity of First-Year Students to the Student Lifestyle

Abstract

Background: The period of rapid transition from school to university is associated with a complex of negative stress factors caused by social and professional adaptation, irregular daily routine, sleep, and nutrition. During this period, the inclusion of functional foods in students’ diets has an increasingly beneficial effect on their health. This study aimed to evaluate the impact of diets with functional foods (vegetable and protein–vegetable) on health indicators while minimizing the negative impact of adaptation and acclimatization on the body of first-year university students at the start of their studies. Materials and Methods: A total of 150 first-year students were randomly selected. Biochemical tests, enzyme immunoassays, and analyses of serum immunoglobulin levels and mineral and vitamin content in first-year students’ blood were performed. Results and discussion: Protein–vegetable products are more potent compared to plant-based ones in increasing the body’s natural resistance to all types of stress due to their high protein content. The other functional product had a higher content of carbohydrates. In addition, they differed in the content of minerals and vitamins. Conclusions: The importance of a rational diet increases exponentially during the period of adaptation and acclimatization when the emotional, mental, and physical workload increases.