[Trends in food consumption of university students].

Auteur(s) :
De Piero A., Bassett N., Rossi A., Sammán N.
Date :
Avr, 2015
Source(s) :
Nutricion hospitalaria. #31:4 p1824-31
Adresse :
Instituto Superior de Investigaciones Biológicas, Dpto. Bioquímica de la Nutrición, Facultad de Bioquímica, Química y Farmacia, UNT-CONICET, Tucumán, Argentina.. nsamman@fbqf.unt.edu.ar.

Sommaire de l'article

The university students need to consolidate good dietary habits based on an adequate selection of food, which is a factor of fundamental importance to maintain good health and prevent disease.

to evaluate the food intake and diet profile of university students from Tucuman and its variation over time. Analyse if they accomplish current dietary recommendations.

Data collection was carried out during the years 1998-1999 (G1) and 2012-2013 (G2); was performed by a self-survey and food frequency questionnaire of food consumption. It was applied to 329 university students selected randomly. The dietary pattern was described by frequency of usual consumption of principal food groups.

Students were 25.2% male and 74.8% female, mean age 23 ± 3 years. In general, in both groups most of the students had a normal BMI, but had a high percentage of men with overweight (18.2%) and obesity (12.1%) and women with underweight (11.6%). According to the groups and sex analysis some significant statistically differences in macronutrient composition of the diet were observed: the G1 was higher carbohydrate intake than proteins and lipids; also differences in the intake of some micronutrients were found, with a higher intake of iron and less intake of vitamins B1, B2, niacin and C in G2. The diet was monotonous for both groups and with differences in the profile of nutrients. The most notable was the gradual increase consumption of sugary products, processed foods, snacks and decrease consumption of dairy, fish, fruits and vegetables in G2. In both groups, adequacy of dietary intake of the university students did not cover the recommendations of iron, calcium and vitamin A. Given the food profile observed in the student population, is warned the need to promote changes to prevent the development of obesity and cardiovascular disease in adulthood; it should be convenient to carrying out food and nutrition education.

Source : Pubmed