Abstract:OBJECTIVE:To qualitatively describe food practices of students living in a residence hall.
METHODS:A quantitative and qualitative study was carried out in a drawn sample of 100 university students living in a residence hall in the city of Campinas, Southeastern Brazil, in 2004. Students were interviewed using a questionnaire to collect 24-hour food recall information including open questions on shopping and intake practices. Criteria were established for the analysis of meal quality. The Chi-square and the exa… Show more
“…The prevalence of breakfasting was similar to those found by other studies, which varied from 25.2% to 95.0% 4,[6][7][8][9]21,22 . Although skipping breakfast was unusual, it may lead to nutritional deficiencies and increase the intake of energydense foods, favoring the development of diseases 8,10,23 .…”
Section: Discussionsupporting
confidence: 89%
“…This study selected eleven foods for analysis according to the plausibility reported in the literature 4,5,8 . The consumption of some foods was 100% adequate, so they were excluded from the analysis.…”
Section: E T H O D Smentioning
confidence: 99%
“…Brazilians still habitually consume butter or margarine but the consumption of fruits is rare 5 . Alves & Boog 4 found that 30% of their sample did not breakfast and only 13% had a complete breakfast, that is, one with body-regulating foods such as fruits and calcium sources.…”
Section: Introductionmentioning
confidence: 99%
“…Although the frequency of breakfasting increases with age, it is the most neglected meal among adults when compared with lunch and supper 3,4 . Its nutritional composition has also been affected, being limited to pure coffee or milk and coffee, and bread.…”
ObjectiveThis study identified the sociodemographic, lifestyle, dietary and anthropometric factors of users of a public health promotion service who have breakfast regularly.
MethodsThis cross-sectional study included all users aged 20 years or more who joined the service between March 2007 and December 2010. Their socioeconomic and anthropometric data, dietary habits and health status were investigated. Statistical treatment included the Chi-square, Mann-Whitney, Fisher's exact and Student's t tests and Poisson regression analysis (p<0.05).
ResultsMost of the participants (87.1%, n=528) breakfasted often, especially those aged 48.5 years or more (p=0.041). Poisson regression analysis showed association between breakfasting often and not smoking (PR=1.45, 95%CI: 1.10-1.91), having a greater number of daily meals (PR=1.15, 95%CI: 1.06-1.25), appropriate intake of deepfried foods (PR=1.12, 95%CI: 1.01-1.25), lower fat intake (PR=0.78, 95%CI: 0.68-0.89) and smaller prevalence of excess weight (PR=0.85, 95%CI: 0.78-0.92).
ConclusionThe positive relationship found between breakfasting often and not smoking, appropriate food and nutrient intakes and a healthier body weight shows the need of emphasizing this meal in health services as a simple and doable health promotion strategy that helps to prevent and control chronic diseases.
“…The prevalence of breakfasting was similar to those found by other studies, which varied from 25.2% to 95.0% 4,[6][7][8][9]21,22 . Although skipping breakfast was unusual, it may lead to nutritional deficiencies and increase the intake of energydense foods, favoring the development of diseases 8,10,23 .…”
Section: Discussionsupporting
confidence: 89%
“…This study selected eleven foods for analysis according to the plausibility reported in the literature 4,5,8 . The consumption of some foods was 100% adequate, so they were excluded from the analysis.…”
Section: E T H O D Smentioning
confidence: 99%
“…Brazilians still habitually consume butter or margarine but the consumption of fruits is rare 5 . Alves & Boog 4 found that 30% of their sample did not breakfast and only 13% had a complete breakfast, that is, one with body-regulating foods such as fruits and calcium sources.…”
Section: Introductionmentioning
confidence: 99%
“…Although the frequency of breakfasting increases with age, it is the most neglected meal among adults when compared with lunch and supper 3,4 . Its nutritional composition has also been affected, being limited to pure coffee or milk and coffee, and bread.…”
ObjectiveThis study identified the sociodemographic, lifestyle, dietary and anthropometric factors of users of a public health promotion service who have breakfast regularly.
MethodsThis cross-sectional study included all users aged 20 years or more who joined the service between March 2007 and December 2010. Their socioeconomic and anthropometric data, dietary habits and health status were investigated. Statistical treatment included the Chi-square, Mann-Whitney, Fisher's exact and Student's t tests and Poisson regression analysis (p<0.05).
ResultsMost of the participants (87.1%, n=528) breakfasted often, especially those aged 48.5 years or more (p=0.041). Poisson regression analysis showed association between breakfasting often and not smoking (PR=1.45, 95%CI: 1.10-1.91), having a greater number of daily meals (PR=1.15, 95%CI: 1.06-1.25), appropriate intake of deepfried foods (PR=1.12, 95%CI: 1.01-1.25), lower fat intake (PR=0.78, 95%CI: 0.68-0.89) and smaller prevalence of excess weight (PR=0.85, 95%CI: 0.78-0.92).
ConclusionThe positive relationship found between breakfasting often and not smoking, appropriate food and nutrient intakes and a healthier body weight shows the need of emphasizing this meal in health services as a simple and doable health promotion strategy that helps to prevent and control chronic diseases.
“…No entanto, estudos relatam que transtornos alimentares e comportamento alimentar alterado são prevalentes em grupos específicos, como atletas, estudantes universitários, especialmente da área da saúde [13][14][15][16] , e profissionais que lidam com a corporeidade, dentre eles os nutricionistas e os estudantes do curso de Nutrição 17,18 .…”
Federal do Rio Grande do Norte. Natal RN Brasil.
Influência da formação acadêmica em Nutrição na expressão da neofobia alimentarInfluence of academic training in nutrition on the incidence of neophobic feeding behavior
BackgroundAnalysis of dietary patterns gives a more comprehensive impression of the food consumption habits within a population. Poor dietary habits among undergraduate students have been reported as a lifestyle challenge they face while in school. This study was carried out to assess the dietary pattern and nutritional status of undergraduate students in Igbinedion University, Okada.MethodologyThis study applied a cross‐sectional, descriptive study design and 800 undergraduate students selected by multistage sampling method participated in the study. Data were collected using pretested, structured self‐administered questionnaires and anthropometric measurements were obtained. Data were analyzed using SPSS statistical package (version 22.0) and level of significance was set at p < 0.05.ResultsMean age of respondents was 23.5 ± 2.4 years, with a higher proportion being females (468; 58.5%). Over half of the respondents 448 (56.0%) skipped breakfast and 608 (76.0%) ate in between meals. More females 280 (59.8%) compared to males 168 (50.6%) skipped breakfast and the association between gender of respondents and breakfast skipping was statistically significant (p < 0.010). Majority of the respondents 744 (93.0%) ate snacks and the association between age group and snacking status of respondents was statistically significant (p < 0.034). Three hundred and ninety‐two (49.0%) of the respondents had high dietary diversity score while 212 (26.5%) had low dietary diversity score. The association between age group and dietary diversity was statistically significant (p < 0.001). More males 172 (51.8%) had a significantly (p < 0.004) higher dietary diversity score compared to the females 220 (47.0%). Over two‐thirds of the respondents 564 (70.5%) had normal BMI, 112 (14.0%) were overweight, and 76 (9.5%) were underweight.ConclusionSkipping of breakfast and eating in‐between meals are common among the study population. Regular nutrition education program by the institution with emphasis on adequate dietary practices is recommended.
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