Differences exist in the eating habits of university men and women at fast-food restaurants

Driskell, Judy A.; Meckna, Brian R.; Scales, N.E.

doi:10.1016/j.nutres.2006.09.003

Cited by 97 publications

(86 citation statements)

References 15 publications

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“…Driskell et al [21] , em um amplo estudo sobre as diferenças entre os sexos em relação ao consumo de fast-food, observaram que a população feminina é mais propensa para pular refeições como meio de controle de peso, é mais susceptível a influências de informações nutricionais na escolha dos pratos, e possui percepção do peso corporal mais distorcida que a masculina. Georgiou et al [4] avaliaram o consumo alimentar de jovens adultos (18 a 24 anos de idade), estudantes e não estudantes universitários, e encontraram um baixo consumo de hortaliças em mulheres, independentemente do status educacional.…”

Section: Discussionunclassified

Avaliação antropométrica e análise do consumo alimentar de universitários da Faculdade de Ciências Aplicadas – UNICAMP

Miranda

Kamiji

Torezzan

et al. 2015

Segur. Aliment. Nutr.

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Somadas a situações próprias da adolescência, mudanças oriundas do ingresso no meio universitário, como modificações no padrão alimentar, na prática de atividade física e no consumo de álcool e cigarros podem interferir nas condições nutricionais desse grupo. O presente trabalho objetivou avaliar o estado nutricional e o consumo alimentar dos estudantes ingressantes na Faculdade de Ciências Aplicadas (FCA) da UNICAMP, verificando a hipótese de que há um melhor padrão alimentar nos cursos da área da saúde em comparação a cursos de outras áreas. O estudo avaliou uma amostra de 351 alunos dos diversos cursos da instituição, por meio da coleta de medidas antropométricas: peso e altura, circunferência da cintura e quadril. Além disso, foi aplicado um questionário de frequência alimentar aos estudantes, que foi avaliado de acordo com o recomendado pela Pirâmide Alimentar Brasileira. Observou-se que há um baixo consumo de hortaliças e de frutas entre alunos ingressantes na FCA e, ao contrário do que se esperava com o presente trabalho, os alunos dos cursos da área da saúde, Ciências do Esporte e Nutrição, não apresentaram uma melhor adequação quanto ao consumo alimentar; contudo, apresentaram menor taxa de obesidade em comparação aos cursos de outras áreas, como Engenharia e Gestão.Palavras-chave: avaliação nutricional, consumo alimentar, antropometria. Anthropometric assessment and analysis of dietary intake of university students in the Faculty of Applied Science -UNICAMPBesides teenagers' related conditions, changes associated with the beginning of university environment lifestyle, such as modifications in food intake, physical exercise, alcohol consumption and smoking, can influence both nutritional status and biological vulnerability of this group. This study aimed to evaluate the nutritional status and food intake of freshmen admitted to the School of Applied Sciences (SAS), UNICAMP. In addition, to verify the hypothesis that better results would be found among courses in the field of health compared to courses in other areas. In the study, a sample of 351 students was assessed by anthropometric measurements: weight, height, and waist-to-hip ratio. Also, a food frequency questionnaire was administered to the students in order to compare their consumption with the amount recommended by the Brazilian Food Pyramid. A low consumption of vegetables and fruits was observed among freshmen of SAS. On the contrary of that expected, students admitted to courses belonging to the field of health -Sport Sciences and Nutrition -did not show a better quality in food

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Section: Discussionunclassified

Avaliação antropométrica e análise do consumo alimentar de universitários da Faculdade de Ciências Aplicadas – UNICAMP

Miranda

Kamiji

Torezzan

et al. 2015

Segur. Aliment. Nutr.

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“…Rydell et al (19) found that those aged 15-24 years were less likely to choose fast-food options they considered nutritious compared with those aged 55 years or older. Women have previously been more likely to self-report choosing fast-food options that they considered to be healthier (17) , and may eat fast foods because family and/or friends like it (19) . The demographic differences found in the present study were not always significant within each chain.…”

Section: Discussionmentioning

confidence: 99%

“…Those aged 35-45 years and above have previously been observed to consume fast food less frequently (20,32) . Purchasers of NPFF were predominantly female and some studies have reported males consume fast foods more frequently than females (17,18,21,33) . Purchasers of NPFF in our sample more often reported working or training in a health-related field, and Mohr et al (20) found that individuals with a greater knowledge of the diet-disease relationship consume fast foods less frequently.…”

Section: Discussionmentioning

confidence: 99%

Purchase rates and energy content of nutritionally promoted and traditional fast foods purchased at lunchtime in Australia – a pilot study

Atkinson

Palmer

2011

Public Health Nutr.

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Objective: Nutritionally promoted foods are now available at fast-food establishments. Little is known about their popularity, who is purchasing them, or their impact on dietary intake. Our study aimed to determine: how often nutritionally promoted fast foods were purchased; the demographic characteristics of people purchasing these foods; and if purchasing these foods resulted in reduced energy, and increased vegetable, content of lunches compared with those who purchased traditional fast foods. Design: A survey collecting lunchtime fast-food purchases and demographic details was administered over two months. Nutritionally promoted products included the McDonalds' 'Heart Foundation Tick Approved' range and Subway's 'Six grams of fat or less' range. Energy and vegetable contents were estimated using information from fast-food companies' websites. Differences in demographics, energy and vegetable contents between individuals purchasing nutritionally promoted and traditional lunches were assessed using x 2 and t tests. Setting: Queensland, Australia. Subjects: Lunchtime diners aged over 16 years at Subway and McDonalds. Results: Surveys were collected from 927 respondents (58 % male, median age 25 (range 16-84) years; 73 % response rate). Only 3 % (n 24/910) of respondents who ordered a main option had purchased a nutritionally promoted item. Purchasers of nutritionally promoted foods were ,13 years older, predominantly female (79 %), and more often reported involvement in a health-related profession (29 % v. 11 %) than purchasers of traditional foods (P , 0?05). Purchasers of nutritionally promoted foods ordered 1?5 fewer megajoules and 0?6 more vegetable servings than purchasers of traditional foods (P , 0?05). Conclusions: Nutritionally promoted fast foods may reduce lunchtime energy content, however these foods were infrequently chosen. Keywords Take-away McDonalds Subway VegetablesOne in three Australians consumes food prepared outside the home every 24 h, with these foods contributing over one-third of total 24 h energy intake (1) . Fast foods tend to be high in energy, and a poor source of fibre and micronutrients (2)(3)(4)(5) . The significant contribution of energy-dense fast foods to the average diet has prompted concern that fast foods contribute to an obesogenic environment (4,(6)(7)(8)(9) .Fast-food establishments may have introduced nutritionally promoted fast foods (NPFF) to respond to public demand, address public concern regarding the limited health value of fast foods, or to demonstrate corporate responsibility (10)(11)(12) . NPFF include the 'Tick Approved' options endorsed by the National Heart Foundation at McDonalds, and a range of sandwiches bearing a 'Six grams of fat or less' claim at Subway (11,13) .Actual purchase rates of NPFF have not been independently reported. Media articles and company reports suggest 15 % of revenue from these options (14) with 19 % of customers reporting purchasing these options at McDonalds (15) . However, these purchase rates were reported soon after th...

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“…Bryant and Dundes (2008) have examined student attitudes in the USA and Spain and have come to the conclusion that the most important factors in choosing fast food restaurants are the taste and smell of food. Convenience, cost, and menu choices are also distinguished as important factors for consuming food in fast-food restaurants (Driskell et al, 2006). In addition to the apparent advantages of fast foods related to quick and easy preparation, availability and relatively low cost, some researchers emphasize the hedonistic aspect of its consumption (Park, 2004).…”

Section: Literature Reviewmentioning

confidence: 99%

Factors influencing students' choice of fast food restaurants

Blešić

Popov‐Raljić

Pivac

et al. 2018

Ekonomika poljoprivrede

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Differences exist in the eating habits of university men and women at fast-food restaurants

Cited by 97 publications

References 15 publications

Avaliação antropométrica e análise do consumo alimentar de universitários da Faculdade de Ciências Aplicadas – UNICAMP

Avaliação antropométrica e análise do consumo alimentar de universitários da Faculdade de Ciências Aplicadas – UNICAMP

Purchase rates and energy content of nutritionally promoted and traditional fast foods purchased at lunchtime in Australia – a pilot study

Factors influencing students' choice of fast food restaurants

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