Eating habits of University students living at, or away from home in Greece

Papadaki, Angeliki; Hondros, George; Jordan, Scott; Kapsokefalou, Maria

doi:10.1016/j.appet.2007.01.008

Cited by 270 publications

(261 citation statements)

References 29 publications

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“…Among the latter Spanish university the demand for special diets was approximately half that observed in the present study (9·52 %), although cases of diabetes (3·17 %) and coeliac disease (1·16 %) had higher prevalence. The university years are a critical stage for establishing and promoting healthy lifestyles and several studies have demonstrated the impact of food habits in this period (9) . One study published in 2005, with a sample of 764 American university students (47 % men and 53 % women), on weight changes, dietary habits and physical exercise in the first two years of their degree, provided results showing that body weight had increased in 70 % of students, did not vary in 3 % and decreased in 26 %, with an average increase of 4·1 (SD 3·6) kg.…”

Section: Discussionmentioning

confidence: 99%

Eating habits and preferences among the student population of the Complutense University of Madrid

Álvarez

Alcón

Marín

et al. 2015

Public Health Nutr.

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Objective: Studying eating habits can aid in the design of specific measures that reduce the negative effects of an unhealthy diet on health. In this context, the aim of the present study was to examine the eating habits and food preferences of students and their level of satisfaction with the catering services of the university. Design: Survey conducted during 2011 using a questionnaire that asked participants abut their sex, age and frequency of use of catering services placed on campus. Participants were also asked about their level of satisfaction with five aspects (hygiene, quality, taste of food, price and convenience of facilities) of the university catering services, what their preferred dishes were and whether they followed a special diet. Setting: Complutense University of Madrid, Spain. Subjects: Nine hundred and sixty-four students (381 males; 583 females). Results: The students used the university food service 2·3 (SD 1·3) times/week. With respect to satisfaction level, 44·1 % gave an average score (3) to the combination of surveyed aspects (hygiene, quality, taste of food, price and comfort of the dining rooms). Regarding food choices, 61·0 % of students preferred pasta dishes, followed by meat (59·1 %) and salads (32·5 %). The least popular dishes were vegetables (16·8 %), fruits (13·6 %), milk products (12·2 %) and legumes (9·8 %). Of the students, 20·1 % followed special diets. Conclusions: The degree of satisfaction with the university meal service was low and the most common choices of dishes and foods among students were far from the guidelines of the Mediterranean diet. It is necessary to extend policies related to diet to this sector of the population and also to the management and food offer of university canteens.

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Section: Discussionmentioning

confidence: 99%

Eating habits and preferences among the student population of the Complutense University of Madrid

Álvarez

Alcón

Marín

et al. 2015

Public Health Nutr.

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“…Commercially prepared food typically contains more total and saturated fat, and less fibre and important micronutrients than meals prepared and consumed at home (47,48) . This is concerning as it is common to find an increase in takeaway consumption in young adults (11,12) , particularly following university enrolment (3) . Furthermore, the social context of eating commercially prepared meals encourages the consumption of larger portion sizes (49) and higher energy-dense foods compared with eating meals cooked at home (50) .…”

Section: Discussionmentioning

confidence: 99%

Diet quality in young adults and its association with food-related behaviours

Thorpe

Kestin

Riddell

et al. 2013

Public Health Nutr.

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Objective: To determine the diet quality of a group of young adults and explore its associations with two food-related behaviours (involvement in meal preparation and consumption of commercially prepared meals). Design: Cross-sectional study of young adults. Sample characteristics, food-related behaviours and dietary intake were assessed using a self-administered questionnaire including an FFQ. Diet quality was measured using the fifteen-item Dietary Guideline Index (DGI) designed to assess adherence to Australian dietary guidelines. One-way ANOVA, t tests and multiple linear regression analyses were used to explore the relationships between DGI scores, sample characteristics and food-related behaviours. Setting: University students enrolled in an undergraduate nutrition class, Melbourne, Australia. Subjects: Students (n 309) aged 18-36 years. Results: The DGI score was normally distributed, with a mean score of 93?4 (SD 17?1) points (range 51?9-127?4 points), out of a possible score of 150 points. In multivariate analyses adjusted for age, sex, nationality, BMI and maternal education, cooking meals for oneself was positively associated with DGI score (b 5 0?15; 95 % CI 1?15, 10?03; P 5 0?01); frequency of takeaway and frequency of convenience meal consumption were inversely associated with DGI score (b 5 20?21; 95 % CI 29?96, 22?32; P 5 0?002 and b 5 20?16; 95 % CI 27?40, 20?97; P , 0?01, respectively). Conclusions: Cooking meals for oneself was linked to higher diet quality among young adults, while consumption of commercially prepared meals was associated with poorer diet quality. Maintaining education programmes that promote cooking skills within young adults has the potential to improve DGI scores.

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“…The Mediterranean diet (MD) is, therefore, of special interest, as it has been shown to have a positive impact on health-related quality of life [6]. The MD is characterised by a high consumption of natural antioxidants, legumes, fish, nuts and olive oil, as well as a moderate intake of meat, eggs and fats [5]. In addition, several studies have shown that dietary habits may influence other habits related to the consumption of harmful substances or time spent engaged in physically active pursuits [7].…”

Section: Introductionmentioning

confidence: 99%

“…Dietary habits represent a main component of a healthy lifestyle, especially for university students [5]. The eating habits of young people are characterised by a high intake of sugars and saturated fats, and insufficient consumption of fruits and vegetables [2].…”

Section: Introductionmentioning

confidence: 99%

Relationship between Healthy Habits and Perceived Motivational Climate in Sport among University Students: A Structural Equation Model

et al. 2018

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(1) Background: Several studies have shown how certain types of motivation for sports can favour healthy habits or can cause risk behaviours. (2) Methods: The aim of this study was to establish and verify an explanatory model for motivational climate in sport which considers other possible influential variables related to health. This research was conducted with a sample of 490 university students from Spain. The 33-item Perceived Motivational Climate in Sport Questionnaire (PMCSQ-2) was used to assess perceived motivational climate. The Alcohol Use Disorders Identification Test (AUDIT), the Questionnaire of Experiences Related to Video Games (QERV), the Physical Activity Questionnaire for Adolescents (PAQ-A), and the KIDMED test were used to assess healthy habits; (3) Results: Findings revealed that task-involved climate and ego-involved climate were both positively associated with physical activity with the strongest relationship emerging for a task-involved climate. Furthermore, task climate was positively associated with a good adherence to a Mediterranean diet. A direct relationship was found between ego climate and alcohol intake and problematic use of video games; (4) Conclusions: The findings imply that students who have greater intrinsic motivation to participate in sport and perceive a task-involved climate also report healthier habits. This highlights the importance of creating task-involved motivational climates in sport and physical education lessons.

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Eating habits of University students living at, or away from home in Greece

Cited by 270 publications

References 29 publications

Eating habits and preferences among the student population of the Complutense University of Madrid

Eating habits and preferences among the student population of the Complutense University of Madrid

Diet quality in young adults and its association with food-related behaviours

Relationship between Healthy Habits and Perceived Motivational Climate in Sport among University Students: A Structural Equation Model

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