scholarly journals Food intake of university students

2017 ◽  
Vol 30 (6) ◽  
pp. 847-865 ◽  
Author(s):  
Greyce Luci BERNARDO ◽  
Manuela Mika JOMORI ◽  
Ana Carolina FERNANDES ◽  
Rossana Pacheco da Costa PROENÇA
Keyword(s):  
Food Intake ◽  
University Students ◽  
Undergraduate Students ◽  
Eating Behaviors ◽  
Eating Habits ◽  
Alcoholic Beverages ◽  
University Environment ◽  
Unhealthy Eating ◽  
Healthy Eating Habits ◽  
Narrative Literature Review

ABSTRACT This narrative literature review aimed to analyze the results of studies on the food intake of university students. A literature search was conducted in July 2014 and updated in July 2016 in the Scopus, MedLine/PubMed, and SciELO databases, using descriptors related to university students and food intake in English and Portuguese. Overall, 37 studies that analyzed university students’ food intake were included in this review, eight of which were conducted in Brazil. The results demonstrated that most university students have unhealthy eating behaviors, such as high intake of fast foods, snacks, sweets, soft drinks, and alcoholic beverages, and low intake of fruits, vegetables, fish, whole grains, and legumes. Undergraduate students of health sciences, such as nursing, nutrition, and medicine, did not have healthier diets. University students’ food intake was characterized as unhealthy, regardless of undergraduate program or sex, especially among students who left the parents’ home and became responsible for their own food. Therefore, there is a need of developing public policies that promote healthy eating habits among students, such as interventions to change their eating habits and increase their access to healthy foods at the university environment.

scholarly journals Psychological Impact on the Eating Behaviors of University Students

2020 ◽  
pp. 132-141
Author(s):  
Danesh Karunanayake ◽  
M. W. D. S. M. Jayasooriya ◽  
N. D. U. Vimukthi
Keyword(s):  
University Students ◽  
Eating Behavior ◽  
Eating Behaviors ◽  
Dietary Habits ◽  
Eating Habits ◽  
Psychological Impact ◽  
Structured Interview ◽  
Early Years ◽  
Unhealthy Eating ◽  
The University

Unhealthy dietary habits are among the major risk factors for chronic diseases, particularly if adopted during the early years of adulthood. They are becoming more frequent due to the nutritional transition that is affecting populations across developing countries where traditional healthy diets are being progressively replaced by more westernized dietary patterns. Students generally develop unhealthy eating habits during their stay at the university. University Students’ eating behavior seemed to be moderated by university characteristics, such as residency, student societies, university lifestyle, and exams. Therefore, the purpose of this study is to explore, how such factors psychologically influence Sri Lankan university students’ eating behavior,using a qualitative research design. Applying a semi-structured interview method, six interviews were conducted with 2 male and 4 female university students selected under the convenient sampling method from the University of Peradeniya. All the collected data were analyzed using the thematic analysis method. Results showed that after the transition from secondary school to university, when independence increases, students are continuously challenged to make healthy food choices. Students eating behavior is reported to be influenced by individual factors (e.g. taste preferences, self-discipline, time and convenience), their social networks (e.g. (lack of) parental control, friends and peers), and physical environment (e.g. availability and accessibility, appeal and prices of food products).

scholarly journals Impact of Fear of Contracting COVID-19 and Complying with the Rules of Isolation on Nutritional Behaviors of Polish Adults

2021 ◽  
Vol 18 (4) ◽  
pp. 1631 ◽  
Author(s):  
Iwona Kowalczuk ◽  
Jerzy Gębski
Keyword(s):  
Eating Behaviors ◽  
Eating Habits ◽  
Food Product ◽  
Alcoholic Beverages ◽  
Online Study ◽  
Food Purchases ◽  
Product Consumption ◽  
Close Relationship ◽  
Two Factors

The aim of the study was to examine whether, and to what extent, fear of contracting Covid-19 and compliance with the mandatory rules of isolation affected Polish adults’ nutritional behaviors. The online study was carried out during the first wave of the pandemic on a sample of 926 adults. Through cluster analysis, three groups of respondents were isolated: 1. People who fear a Covid-19 infection and follow the isolation rules (FFR), 2. People moderately afraid of the disease and following the rules loosely (MFFR), 3. People who are not afraid of the infection and do not follow the rules of isolation. (NFFR). The clusters were profiled with consideration of different aspects of eating behaviors as well as socio-demographic and economic features. The results of the study show a close relationship between the level of fear of contracting Covid-19 and the degree to which isolation rules are followed. These two factors were found to have a significant impact on eating behaviors, such as food purchases, eating patterns, and levels of consumption. It was stated that the FFR group changed their eating behaviors the most in terms of food purchasing, eating habits (excluding diversity and quality of diet), and food product consumption. The greatest stability in the majority of the analyzed areas of nutritional behaviors was observed in the MFFR cluster. The NFFR group shown the greatest decrease both in regularity and quality of their meals. This group also exhibited a significant increase in the consumption of alcoholic beverages. The results of the study can be useful in the decision making process when introducing restrictions or managing information. They also point to the need for extensive nutritional education focused on explaining the relationship between nutrition and health during a pandemic.

scholarly journals Development of culinary recipes in an intervention program with Brazilian university students

2018 ◽  
Vol 31 (4) ◽  
pp. 397-411
Author(s):  
Halana Ataíde Köche RITA ◽  
Greyce Luci BERNARDO ◽  
Manuela Mika JOMORI ◽  
Ana Carolina FERNANDES ◽  
Rossana Pacheco da Costa PROENÇA
Keyword(s):  
University Students ◽  
Intervention Program ◽  
Eating Habits ◽  
The United States ◽  
Food Culture ◽  
Cooking Methods ◽  
Acceptance Test ◽  
Cooking Skills ◽  
Healthy Eating Habits ◽  
Sensorial Attributes

ABSTRACT Objective Develop and test recipes for a cooking skills intervention program aimed at students of a Brazilian university. Methods Culinary recipes were selected for the Nutrition and Culinary in the Kitchen program, which offers cooking classes for participants to practice and develop their cooking skills. The Nutrition and Culinary in the Kitchen program is based on the Cooking with a Chef program of the United States of America. A literature search was conducted to establish criteria for the selection and development of recipes. A decision tree was constructed to determine if Cooking With a Chef recipes were appropriate for the Nutrition and Culinary in the Kitchen program. Recipes were evaluated in the laboratory by untrained university students using an acceptance test that comprised the analysis of sensorial attributes and healthiness criteria. Results Of the 32 developed recipes, nine were based on the Cooking With a Chef program. Recipes were adapted to increase the use of fresh fruits, whole grains, and vegetables; eliminate ultra-processed foods; and take into account local food habits and seasonality of ingredients. In the first test, 53.3% (n=16) of the dishes received an acceptance score of less than 70.0% mainly because of unsatisfactory taste. Culinary recipes considered inadequate were redesigned in terms of ingredients and/or cooking methods and were retested until achieving a score of 100.0%. Conclusion Culinary recipes adapted to the Brazilian food culture and the target audience with the use of healthy ingredients and cooking techniques were considered appropriate for the Nutrition and Culinary in the Kitchen cooking skills intervention program and might increase participants’ adherence to healthy eating habits.

scholarly journals Eating Habits of Children Born after Maternal Bariatric Surgery

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2577
Author(s):  
Karolien Van De Maele ◽  
Charlotte De Geyter ◽  
Yvan Vandenplas ◽  
Inge Gies ◽  
Roland Devlieger
Keyword(s):  
Bariatric Surgery ◽  
Eating Behaviors ◽  
Eating Habits ◽  
Vegetable Consumption ◽  
Normal Weight ◽  
Overweight And Obesity ◽  
Control Group ◽  
Cross Sectional ◽  
Meal Skipping ◽  
Unhealthy Eating

Mothers who underwent bariatric surgery (BS) before pregnancy have worrisome eating habits, but little is known about the eating habits of their offspring. EFFECTOR is a cross-sectional, long-term follow-up study of 4–11-year-old children born from mothers that underwent bariatric surgery before pregnancy (n = 36), mothers with overweight/obesity (OW/OB) in a control group (n = 71), and mothers with a normal weight (NW) in a second control group (n = 35). Data on anthropometry and on eating habits obtained through a Food Frequency Questionnaire were collected prospectively. The children’s body mass index (BMI) scores significantly correlated with maternal pre-pregnancy BMI. The prevalence of overweight and obesity was the highest in children of the BS group (38.9% vs. 15.5% for children of the OW/OB group and 5.7% for those of the NW group; p = 0.004). Meal-skipping behavior was comparable between the groups. There was no difference in fruit and vegetable consumption. The BS group consumed more low-calorie sweetened beverages compared to the NW group (p = 0.01) but less fruit juice compared to the NW and OW/OB groups (p = 0.01). Our results may indicate a sugar-avoiding behavior in children of the BS group, fitting dietary maternal habits in a strategy to prevent dumping syndrome. In conclusion, maternal pre-pregnancy bariatric surgery does not alter unhealthy eating behaviors and the risk of development of overweight during childhood in their children.

scholarly journals Changes in Eating Habits among Displaced and Non-Displaced University Students

2020 ◽  
Vol 17 (15) ◽  
pp. 5369
Author(s):  
Rita Bárbara ◽  
Cíntia Ferreira-Pêgo
Keyword(s):  
University Students ◽  
Fast Food ◽  
Fruits And Vegetables ◽  
Eating Habits ◽  
Coffee Consumption ◽  
Normal Weight ◽  
Sugary Drinks ◽  
Unhealthy Eating ◽  
Fish Ingestion ◽  
Displaced Students

Nowadays the younger generations are moving their food habits from the traditional diet to a Western diet, which is low in fruits and vegetables and high in fat and sugary drinks. University students are a particularly vulnerable population once, with the entrance to university, they are subjected to new influences and responsibilities; in particular, those who live far from their parents’ houses are more predisposed to unhealthy eating habits. To assess the influence that admission to university has had on the frequency of intake of certain foods and meals as well as their adherence to the Mediterranean diet (MedDiet), self-administered questionnaires were applied. The sample included 97 Portuguese students, with an average age of 21 years, a normal weight, according to body mass index, and an average MedDiet adherence. Most of the individuals did not smoke and the majority did not drink coffee. It was also observed that displaced students consume fast food more frequently compared to the period before they start university. Fish ingestion decreased and coffee consumption increased, in the same group, after starting their university studies.

scholarly journals Use of licit and illicit drugs at the university of Alfenas

2003 ◽  
Vol 58 (4) ◽  
pp. 199-206 ◽  
Author(s):  
João Evangelista Fiorini ◽  
Adriana Luiza Alves ◽  
Luciano Resende Ferreira ◽  
Celso Maia Fiorini ◽  
Sandro Willian Durães ◽  
...  
Keyword(s):  
University Students ◽  
Undergraduate Students ◽  
Illicit Drugs ◽  
The State ◽  
Drug Consumption ◽  
University Environment ◽  
Starting Point ◽  
Minas Gerais State ◽  
The University ◽  
Surprising Finding

This paper reports the study of drug consumption carried out within the population of undergraduate students from 2 colleges of Alfenas, in the state of Minas Gerais state. Both licit and illicit drugs were studied, including alcohol, tobacco, marijuana, cocaine, heroin, crack, inhalants, glue, tranquilizers, stimulants, and others. METHODOLOGY: The research included a wide bibliographical search and the application of a questionnaire to approximately 23% of the students (total of 6500 students). RESULTS: A total of 1500 students participated in this investigation. The results demonstrated that there was a significant consumption of both licit and illicit drugs. The pattern of drug consumption in the research sample was similar to other investigations conducted in Brazil and in other countries. DISCUSSION: It was observed that 55% of the university students use drugs. However, the most surprising finding was that most of the students (88%) answered "yes" to the inquiry, "Have you already tried any type of drug, including alcohol and cigarettes?" The students revealed that they had taken drugs even prior to the admission to the university. The results suggest clearly that the university environment does not necessarily represent the starting point for student drug consumption.

scholarly journals Mindful Eating Proficiency and Healthy Eating Literacy among Japanese Mothers: Associations with Their Own and Their Children’s Eating Behavior

Nutrients ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 4439
Author(s):  
Taro Nakamura ◽  
Rie Akamatsu ◽  
Nobuo Yoshiike
Keyword(s):  
Eating Behavior ◽  
Healthy Eating ◽  
Eating Behaviors ◽  
Eating Habits ◽  
Present Moment ◽  
Mindful Eating ◽  
Level Of Evidence ◽  
Nursery Schools ◽  
Healthy Eating Habits ◽  
Japanese Mothers

Mindfulness is a process of focusing one’s attention on the present moment. Applying this concept to eating (i.e., mindful eating (ME)) is associated with regulated eating behaviors, particularly in people with obesity and who are overweight. Sustaining healthy eating habits requires both healthy eating literacy (HEL) and proficiency in ME. However, ME proficiency in Japanese people has not been sufficiently investigated. In this paper, we conduct a survey of mothers with 4- to 5-year-old children in Aomori City, Japan, to investigate their ME proficiency and HEL level and eating behavior and self-reported body mass index in both mothers and their children from August to September 2019. This study is the first to describe ME proficiency in Japanese mothers. The study sample includes 128 participants from 18 nursery schools. ME proficiency in mothers was positively correlated with both their own and their children’s eating behaviors, thereby suggesting a potential relationship, while strong relationships were not observed between the HEL level and eating behaviors of mothers and children. Improving ME skills, rather than HEL, may be an effective way to sustain healthier eating behaviors in mothers and their children. The level of evidence was Level V: Opinions of respected authorities based on descriptive studies, narrative reviews, clinical experience, or reports of expert committees.

scholarly journals Exploring Healthy life Style of University Students in Khyber Pakhtunkhwa

sjesr ◽  
2021 ◽  
Vol 4 (1) ◽  
pp. 486-492
Author(s):  
Azmat Ali ◽  
Dr. Farooq Hussain ◽  
Muhammad Shah
Keyword(s):  
University Students ◽  
Dietary Habits ◽  
Healthy Lifestyle ◽  
Eating Habits ◽  
Health Promoting Behaviors ◽  
Khyber Pakhtunkhwa ◽  
Key Factor ◽  
Healthy Eating Habits ◽  
Healthy Life Style ◽  
Health Promoting

University is a critical stage of life in which students are more likely to engage in unhealthy health behaviors such as physical inactivity, stress, and bad dietary habits. Health-promoting behaviors are an important component of a healthy lifestyle and have been reported as a key factor in sustaining and improving one's health. This study aimed to determine the healthy and unhealthy lifestyles of students in KPK universities by gender and location. In total, 384 university students took part in the study, with 200 authentic and fully completed questionnaires used to determine the overall sample. Data was gathered from six universities in the province of Khyber Pakhtunkhwa. Males made up the majority of participants (109, 54.2 percent), while females made up the rest (91, 45.3 percent). The findings revealed that the causes had a significant effect on the health of university students. Adherence to guidelines for physical activity and healthy eating habits was found to be insufficient among students.

scholarly journals OVERVIEW OF HIGH SODIUM EATING HABITS BEFORE AND AFTER COVID-19 PANDEMIC IN INDONESIA

2021 ◽  
Vol 44 (2) ◽  
pp. 133-144
Author(s):  
Afina Rachma Sulistyaning ◽  
Farida Farida
Keyword(s):  
College Students ◽  
Eating Habits ◽  
Sodium Intake ◽  
Cross Sectional Study ◽  
Cross Sectional ◽  
High Sodium ◽  
System A ◽  
Unhealthy Eating ◽  
Before And After ◽  
Healthy Eating Habits

National and global reports showed a high prevalence of sodium intake above the recommended threshold. The pandemic situation might have altered people's eating habits into a healthier diet to improve the immunity system. A high-sodium diet, which has previously been reported as a substantial contributor to several degenerative diseases, might be considered unhealthy eating habits. This study aimed to analyze whether the Covid-19 pandemic has changed the eating habits of high sodium foods and drinks in college students. This cross-sectional study used a food frequency and perception questionnaire in December 2019 - August 2020, conducted in direct interviews and online questionnaires. Forty-three college students enrolled in the present study as respondents. The number of respondents with above-average high sodium eating habits decreased during the covid-19 pandemic, although not statistically significant (p 0.05). More than 60 percent of respondents admitted no significant changes in packaged foods and drinks intake, even though 79.1 percent of respondents reported healthier food and drinks intake during the Covid-19 pandemic. College students/adolescent needs to restrict their consumption of high sodium foods and drinks, especially during the Covid-19 pandemic to improve the immune system. It is also important to emphasize on the massive and continuous promotion of healthy eating habits among college students. Keywords: Covid-19, eating habits, sodium, pandemic ABSTRAK Data nasional dan global menunjukkan tingginya prevalensi konsumsi sodium diatas batas rekomendasi asupan. Kondisi pandemi Covid-19 dapat mengubah pola konsumsi masyarakat menjadi lebih sehat untuk meningkatkan sistem imun. Diet tinggi natrium dilaporkan sebagai penyebab penting dalam perkembangan berbagai penyakit degeneratif, sehingga dapat dikategorikan sebagai kebiasaan makan yang tidak sehat. Penelitian ini bertujuan untuk menganalisis apakah pandemi Covid-19 telah mengubah kebiasaan makan dan minum tinggi natrium di kalangan mahasiswa. Penelitian ini menggunakan metode cross-sectional dengan kuesioner FFQ dan persepsi makan. Penelitian ini berlangsung pada Desember 2019 – Agustus 2020 yang dilaksanakan secara wawancara langsung dan menggunakan kuesioner online. Responden terdiri dari 43 mahasiswa. Jumlah responden dengan pola konsumsi tinggi natrium menurun selama pandemi Covid-19 meskipun tidak signifikan (p 0.05). Lebih dari 60 persen responden mengakui tidak ada perubahan signifikan terkait konsumsi makanan dan minuman kemasan , meskipun 79.1 persen melaporkan konsumsi makanan dan minuman menjadi lebih sehat selama pandemi. Mahasiswa/remaja perlu mengurangi konsumsi makanan dan minuman tinggi natrium, terutama selama masa pandemi Covid-19 untuk meningkatkan sistem imun. Penting untuk diperhatikan bahwa promosi pola konsumsi makanan sehat di lingkup mahasiswa perlu dilakukan dengan langkah yang masif dan berkelanjutan. Kata kunci: Covid-19, pola makan, natrium, pandemi

EMDR therapy on trauma-based restrictive eating cases

2017 ◽  
Vol 41 (S1) ◽  
pp. S560-S561
Author(s):  
A.B. Yasar ◽  
F.D. Usta ◽  
A.E. Abamor ◽  
S. Erdogan Taycan ◽  
B. Kaya
Keyword(s):  
Food Intake ◽  
Eating Habits ◽  
Traumatic Experiences ◽  
Physical And Mental Health ◽  
Post Traumatic Stress ◽  
Restrictive Eating ◽  
Healthy Eating Habits ◽  
Abnormal Eating ◽  
Competing Interest ◽  
Emdr Therapy

IntroductionEating Disorders (ED) affect an individual's physical and mental health with abnormal eating habits. Traumatic life events may underlie the development of ED as many studies document [1]. In the present study, we examined the effectiveness of EMDR therapy that was originally used to treat Post-Traumatic Stress Disorder (PTSD) [2], on restrictive eating symptoms associated with trauma. Cases B.Ö. (18) and B.S. (20) came to the clinic consecutively for resembling complaints about the sense of food sticking in their throat, breathing difficulties, raised heart beatings, unease to swallow, and choking fear. The patients revealed past traumatic events about being out of breath while swallowing their bites. Then, they have started to restrict their food intake and the types of food consumed, which led to emaciation with health problems, interrupted daily routines, and social isolation; meeting the diagnosis of avoidant/restrictive food intake disorder (ARFID) in DSM-5. Due to traumatic experiences, EMDR therapy was applied.DiscussionAfter five EMDR therapy sessions, patients turned back to healthy eating habits, normal BMI, and effective daily life. As expected, EMDR therapy made significant improvements in the treatment of ARFID.ConclusionEMDR can be useful to treat ED with traumatic background.Disclosure of interestThe authors have not supplied their declaration of competing interest.

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