scholarly journals Social and Psychosocial Factors Affecting Eating Habits Among University Students in Syria: A Cross-Sectional Study

2021 ◽  
Author(s):  
Homam Alolabi ◽  
Mhd Obai Alchallah ◽  
Fatema Mohsen ◽  
Marah Marrawi ◽  
Zaynab Alourfi
Keyword(s):  
University Students ◽  
Psychosocial Factors ◽  
Eating Habits ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Cross Sectional ◽  
Factors Affecting

scholarly journals Social and Psychosocial Factors Affecting Eating Habits Among University Students in Syria: A Cross-Sectional Study

2021 ◽  
Author(s):  
Homam Alolabi ◽  
Mhd Obai Alchallah ◽  
Fatema Mohsen ◽  
Marah Marrawi ◽  
Zaynab Alourfi
Keyword(s):  
Young Adults ◽  
University Students ◽  
Psychosocial Factors ◽  
Psychological Factors ◽  
Dietary Habits ◽  
Eating Habits ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Cross Sectional ◽  
Factors Associated

Abstract Background: Syrian eating habits are trending towards westernized patterns that are high in carbohydrates, fats, and meat. This accompanied by an increasingly sedentary lifestyle has affected young adults’ dietary habits. As a consequence, obesity and overweight young adults are significantly increasing in prevalence. This study aims to assess the pattern of eating habits and their relation with psychosocial factors among university students. The objective of this study is to identify factors associated with eating habits and psychological factors.Methods: A cross-sectional study was conducted among Syrian Private University students using a self-administrated questionnaire. The questionnaire consisted of 3 sections: socio-demographic characteristics, eating habits, and psychosocial factors. Hierarchical multivariate linear regression was used to obtain factors associated significantly with eating habit score and psychological factors.Results: Of 728 students included in the study 398 (54.7%) were females. Overweight and obese participants represented 154 (21.4%) and 49 (6.8%) respectively. 316 (43.4%) were smokers and 135 (18.5%) drank alcohol. Only 233 (32%) and 306 (42%) had meals and breakfast regularly respectively. Participants’ mean total of eating habits was 5.96 (SD ± 1.95). Multivariate analysis revealed smoking, exercising, living with family, and “eat because of feeling happy” were factors significantly associated with eating habits score and psychological factors (p<0.05). Conclusions: Most of the students demonstrated healthy eating habits. The identified socio-demographic factors associated with eating habits can be used to provide lifestyle modification advice via health promotion programs targeted at these specific groups.

scholarly journals Factors affecting the intake of fermented milk products among university students: a cross-sectional study from Poland and Turkey

2020 ◽  
Vol 24 (1) ◽  
pp. 29
Author(s):  
Magdalena Skowrońska ◽  
Gulsah Kaner ◽  
Beata Całyniuk ◽  
Marek Kardas ◽  
Michał Skrzypek ◽  
...  
Keyword(s):  
University Students ◽  
Fermented Milk ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Cross Sectional ◽  
Factors Affecting ◽  
Milk Products ◽  
Los Grupos ◽  
De Medicina ◽  
Fermented Milk Products

Introducción: El objetivo del estudio es presentar la ingesta de productos lácteos fermentados y factores relacionados por estudiantes de dietética turcos y polacos.Material y métodos: Se solicitó a los estudiantes de dietética de la Universidad de Medicina de Silesia en Katowice (SUM), Polonia, y de la Universidad de Esmirna Katip Celebi en Izmir (IKCU), Turquía, que llenaran un cuestionario en línea. El cuestionario constaba de 23 preguntas sobre datos personales, preferencias del consumidor, conocimiento sustantivo y evaluación de factores que condicionan la compra de productos lácteos fermentados. La significación estadística entre los grupos se verificó con la prueba U de Mann-Whitney, la prueba t y la prueba de Chi cuadrado χ2. La diferencia estadísticamente significativa cumplió la condición p <0,05.Resultados: Hubo 162 encuestados polacos y 181 turcos que participaron en la investigación. El producto lácteo fermentado más común entre los estudiantes de SUM e IKCU fue el yogur natural. Su consumo fue declarado por más del 95% de los encuestados en ambos grupos. En el grupo de estudiantes polacos, los productos lácteos fermentados se consumen principalmente para el desayuno (61,11%) y como refrigerio entre comidas (58,02%). Los estudiantes turcos prefieren comerlos con mucha más frecuencia para la cena (50,28%) y el almuerzo (48%). Solo el 21,06% de los estudiantes polacos y el 29,3% de los estudiantes turcos consumen productos lácteos fermentados todos los días. Los productos sin aditivos colorantes ni conservantes son seleccionados por el 67,9% de los estudiantes de SUM, mientras que los estudiantes de IKCU a menudo eligen productos con probióticos y prebióticos (43,10%), así como productos con contenido reducido de grasa (40,3%). La calidad, la composición de los productos, el fabricante, el embalaje, la publicidad se determinaron los factores importantes que condicionan previamente la selección de productos lácteos fermentados.Conclusiones: las diferencias culturales con respecto a los productos lácteos fermentados se reflejan en los hábitos alimenticios y las preferencias de los consumidores. El yogur natural es un producto frecuentemente elegido por los estudiantes de SUM e IKCU. Hubo diferencias entre los encuestados en términos de horas del día, cantidad y tipos de productos lácteos fermentados consumidos. Además, los factores que condicionan previamente su selección varían entre los dos grupos.

scholarly journals Psychosocial factors affecting sleep quality of pre-employed firefighters: a cross-sectional study

2020 ◽  
Vol 32 (1) ◽  
Author(s):  
MyeongSeob Lim ◽  
Solam Lee ◽  
Kwanghyun Seo ◽  
Hyun-Jeong Oh ◽  
Ji-Su Shin ◽  
...  
Keyword(s):  
Sleep Quality ◽  
Psychosocial Factors ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Cross Sectional ◽  
Factors Affecting

Dietary Patterns of University Students in Jordan: A Cross-Sectional Study

2020 ◽  
Author(s):  
Raneen Abu Sbaih ◽  
Huda M. Al Hourani ◽  
Yousef Khader ◽  
Nahla Khawaja ◽  
Dana Hyassat ◽  
...  
Keyword(s):  
University Students ◽  
Dietary Patterns ◽  
Eating Habits ◽  
Cross Sectional Study ◽  
Study Data ◽  
Factor Scores ◽  
Sectional Study ◽  
Related Factors ◽  
Cross Sectional ◽  
Main Meal

Abstract BACKGROUND/OBJECTIVE: University students might have poor diet quality. The aim of this study is to identify the dietary patterns of university students and assess their association with different socio-demographic, anthropometric and lifestyle factors. DESIGN: A cross-sectional study was conducted on students attending the University of Jordan, in a time period between September and November 2019. METHODS: A total of 664 students (469 females and 195 males aged between 17-30 years with a mean age (SD) of 19.7± 1.8), were included in this study. Data was collected using a survey consistent of two parts; socio-demographic, lifestyle, eating habits questions and a semi-quantitative food frequency questionnaire (FFQ). The FFQ consisted of 55 food items/subgroups, and was specifically designed for this study. Body weight and height were measured by a trained dietitian. Principle component analysis was used to generate the dietary patterns. Associations between dietary patterns with different variables were measured through general linear modelling.RESULTS: Three main dietary patterns were identified: ‘snacking’, ‘healthy’ and ‘accessible’. Mean factor scores of the snacking pattern increased with less healthy aspects such as obesity or being underweight, smoking and being physically inactive. While factor scores for the healthy pattern increased with healthier aspects such as physically activity, having three or more meals per day and considering breakfast as the main meal of the day, and this pattern was largely followed by male students. Finally, the accessible pattern had higher scores for students living with their family and having three or more meals per day. CONCLUSION: The results of this study provide an understanding to the dietary patterns of university students along with related factors (socio-demographic, lifestyle, eating habits). It has identified a number of precursors of both healthy and unhealthy dietary practices. These finding are important for the conceptualization of multi behavioral programs and public health interventions.

scholarly journals Nutrition knowledge among university students in the UK: a cross-sectional study

2021 ◽  
pp. 1-24
Author(s):  
Katerina Belogianni ◽  
Ann Ooms ◽  
Anastasia Lykou ◽  
Hannah Jayne Moir
Keyword(s):  
University Students ◽  
Perceived Health ◽  
Food Choices ◽  
Cross Sectional Study ◽  
Nutrition Knowledge ◽  
Healthy Food ◽  
Sectional Study ◽  
Cross Sectional ◽  
Nutrient Sources ◽  
Factors Affecting

Abstract Objective: To investigate nutrition knowledge (NK) in university students, potential factors affecting knowledge and predictors of good NK. Design: A cross-sectional study was conducted in 2017-2018. The revised General Nutrition Knowledge Questionnaire was administered online to assess overall NK and sub-sections of knowledge (dietary recommendations, nutrient sources of foods, healthy food choices and diet-disease relationships). The Kruskal-Wallis test was used to compare overall NK scores according to sex, age, ethnicity, field of study, studying status, living arrangement, being on a special diet and perceived health. Logistic regression was performed to identify which of these factors were associated with a good level of NK (defined as having an overall NK score above the median score of the sample population). Setting: two London-based universities. Participants: 190 students from various academic disciplines. Results: The highest NK scores were found in the healthy food choices (10 out of 13 points) and the lowest in the nutrient sources of foods section (25 out of 36 points). Overall NK score was 64 out of 88 points, with 46.8% students reaching a good level of knowledge. Knowledge scores significantly differed according to age, field of study, ethnicity and perceived health. Having good NK was positively associated with age (OR=1.05, 95% CI:1.00-1.1, p<0.05), White ethnicity (OR=3.27, 95% CI:1.68-6.35, p<0.001) and health rating as very good or excellent (OR=4.71, 95% CI:1.95-11.4, p<0.05). Conclusions: Future health-promoting interventions should focus on increasing knowledge of specific nutrition areas and consider the personal and academic factors affecting NK in university students.

What Determines The Migration Intentions Of University Students?

2014 ◽  
Vol 1 (1) ◽  
pp. 193-198
Author(s):  
Heiko Haase ◽  
Arndt Lautenschläger
Keyword(s):  
University Students ◽  
Career Choice ◽  
Cross Sectional Study ◽  
Demographic Characteristics ◽  
Migration Decision ◽  
Considerable Proportion ◽  
Sectional Study ◽  
Intention To Stay ◽  
Cross Sectional ◽  
The University

AbstractThe paper aims at exploring determinants of the university students' intentions to stay within their university region. At this, we presume that students' career choice motivations are related to their professional intentions, which again, along with demographic characteristics, affect their migration decision. Our analysis is based on a cross-sectional study of 2,353 students from three different higher education institutions, two of them located in Germany and one in Namibia. Results indicate that in Germany migration matters because a considerable proportion of students intend to leave the university region after graduation. At this, we found that the students' geographical provenance exerts the most significant effect on the intention to stay. Moreover, certain professional intentions were directly and some career choice motivations were indirectly linked with the intention to remain at the university location. We present several conclusions and implications.

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