Food consumption patterns among university students in Zamora
Aims: To assess, using a posteriori techniques, prevailing food consumption patterns of university students in Zamora and their association with food groups, in order to know how far can be away from a healthy diet, such as the Mediterranean diet. Methods: Cross-sectional, descriptive and observatio...
| Autores: | , , |
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| Formato: | artículo |
| Fecha de publicación: | 2017 |
| País: | España |
| Recursos: | Instituto de Salud Carlos III (ISCIII) |
| Repositorio: | Repisalud |
| Idioma: | español |
| OAI Identifier: | oai:repisalud.isciii.es:20.500.12105/20477 |
| Acesso em linha: | http://hdl.handle.net/20.500.12105/20477 |
| Access Level: | acceso abierto |
| Palavra-chave: | Students Dietary patterns Mediterranean diet Western diet Nutritional transition Universidades Dieta Mediterránea Ejercicio Físico Estudiantes Femenino Adolescente Masculino Conducta Alimentaria Encuestas sobre Dietas Humanos Adulto Joven Ingestión de Alimentos Adulto España Young Adult Spain Adult Feeding Behavior Humans Adolescent Eating Diet Surveys Male Female Diet, Mediterranean Universities Exercise |
| Resumo: | Aims: To assess, using a posteriori techniques, prevailing food consumption patterns of university students in Zamora and their association with food groups, in order to know how far can be away from a healthy diet, such as the Mediterranean diet. Methods: Cross-sectional, descriptive and observational study of a representative sample of university students in the province of Zamora (n = 213, 18-29 years). Food consumption was assessed using a validated semi-quantitative consumer frequency questionnaire, which included 64 foods, grouped into 13 food groups. Consumption patterns were determined by factor analysis. Results: University students in Zamora show two consumption patterns: Mediterranean, which accounts for 19.4% of the total variance and is characterized by consumption of dairy products, fish and seafood, meats and vegetables, sausages, cereals and tubers, fruit and vegetables and olive oil, and Western, which accounts for 22.2% of the total variance and is characterized by consumption of dairy products, eggs, meats and vegetables, sausages, nuts, other fats other than olive oil, pastries and sweets, prepared foods and sugar sweetened beverages, with low consumption of fruit and vegetables. The factor analysis shows a sample adequacy measure (KMO) of 0.615. Conclusions: The university students of Zamora are in nutritional transition, with a diet that moves away from the recommendations of the Mediterranean Diet. |
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