Characterization of nutrition career first year students
Eating habits are customs that condition food selection, preparation and consumption, influenced by availability, level of education and access to them. Adequate nutrition and regular physical activity are related to reduction of chronic diseases, improving the quality of life. The university popula...
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| Formato: | Artículo revista |
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Universidad Nacional Córdoba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología
2022
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| Acceso en línea: | https://revistas.unc.edu.ar/index.php/med/article/view/39022 |
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I10-R327-article-39022 |
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Universidad Nacional de Córdoba |
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I-10 |
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R-327 |
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Revista de la Facultad de Ciencias Médicas de Córdoba |
| format |
Artículo revista |
| topic |
eating habits frequency consumption physical activity hábitos alimentarios frecuencia de consumo actividad física |
| spellingShingle |
eating habits frequency consumption physical activity hábitos alimentarios frecuencia de consumo actividad física Demaría, MG Torres, M Di Caudo, JL Corgniali , YA Fushimi , M Ryan , LC Characterization of nutrition career first year students |
| topic_facet |
eating habits frequency consumption physical activity hábitos alimentarios frecuencia de consumo actividad física |
| author |
Demaría, MG Torres, M Di Caudo, JL Corgniali , YA Fushimi , M Ryan , LC |
| author_facet |
Demaría, MG Torres, M Di Caudo, JL Corgniali , YA Fushimi , M Ryan , LC |
| author_sort |
Demaría, MG |
| title |
Characterization of nutrition career first year students |
| title_short |
Characterization of nutrition career first year students |
| title_full |
Characterization of nutrition career first year students |
| title_fullStr |
Characterization of nutrition career first year students |
| title_full_unstemmed |
Characterization of nutrition career first year students |
| title_sort |
characterization of nutrition career first year students |
| description |
Eating habits are customs that condition food selection, preparation and consumption, influenced by availability, level of education and access to them. Adequate nutrition and regular physical activity are related to reduction of chronic diseases, improving the quality of life. The university population is key to the promotion and prevention of health for future generations. The objective was to identify eating habits, food consumption frequency and physical activity in first year students of the nutrition career, FCM, UNC, 2021.
This study had a descriptive, cross-sectional design. The sample consisted of those students enrolled in the course “Fundamentos de la Alimentación”, who previously agreed to answer self-administered questionnaires through the virtual classroom, considering personal data, 24-hour reminder, frequency of food consumption, habits, label reading and physical activity.
327 students participated, aged 20.6 ± 3.8 years. The majority (54.2%) where from Córdoba Capital, almost a third (27.7%) from the interior of Córdoba and less than a fifth (18.1%) from other provinces. According to their beliefs, foods that are representative of their place of origin were: roast beef 34.5%, empanadas 13.1%, choripán 10.7%, lamb 8.6% and humita 3.9%. Childhood habits that they currently maintain are eating roast beef (18.6%), pasta (5.8%) and pizza (1.2%). The 82.5% were omnivorous, 12.3% ovo-lacto-vegetarians, 2.5% vegans, remaining a 2.7% to other eating models. When asked about having breakfast, 90.9% answered that they did it that day. Regarding frequency of daily consumption, vegetables were included by 93.8% of the student, fruits by 84.3%, milk, yogurts and cheeses by 88.0%, meats by 63.8%, eggs by 75%, sugar by 47.5%, sweeteners 49.6% by, ultra-processed foods by 36.7% and water 56.3% taking 2L or more every day. When asked about foods that they often take, 50.9% include legumes, 30.2%, flavored waters, 24.0% sugared soda, 15.0% light soda, 13.8% sports drinks and 13.8% powder juices. Alcoholic beverages were consumed by 62.2%, once a week. When asked about physical activity, 45.4% answered that they did moderate exercise and 42.4% intense exercise, most of them 2 to 3 days/week. In regard to reading labels, 40.8% said they always did it and 54.6% said sometimes. When they do it, 83.2% prioritize reading ingredients and additives, 77.8% nutrients, 45.3% portion of consumption and 28.2% daily value percentage. 22.8% of the participants said they look for healthier options.
Students incorporate variety of foods. However, they show differences against the national food guidelines recommendations, nevertheless physical activity is adequate according to WHO suggestions. Healthy habits should be practiced during university stage and be sustained throughout professional adult life. |
| publisher |
Universidad Nacional Córdoba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología |
| publishDate |
2022 |
| url |
https://revistas.unc.edu.ar/index.php/med/article/view/39022 |
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I10-R327-article-390222024-04-15T16:14:45Z Characterization of nutrition career first year students Caracterización de estudiantes universitarios de 1° año de la carrera de nutrición Demaría, MG Torres, M Di Caudo, JL Corgniali , YA Fushimi , M Ryan , LC eating habits frequency consumption physical activity hábitos alimentarios frecuencia de consumo actividad física Eating habits are customs that condition food selection, preparation and consumption, influenced by availability, level of education and access to them. Adequate nutrition and regular physical activity are related to reduction of chronic diseases, improving the quality of life. The university population is key to the promotion and prevention of health for future generations. The objective was to identify eating habits, food consumption frequency and physical activity in first year students of the nutrition career, FCM, UNC, 2021. This study had a descriptive, cross-sectional design. The sample consisted of those students enrolled in the course “Fundamentos de la Alimentación”, who previously agreed to answer self-administered questionnaires through the virtual classroom, considering personal data, 24-hour reminder, frequency of food consumption, habits, label reading and physical activity. 327 students participated, aged 20.6 ± 3.8 years. The majority (54.2%) where from Córdoba Capital, almost a third (27.7%) from the interior of Córdoba and less than a fifth (18.1%) from other provinces. According to their beliefs, foods that are representative of their place of origin were: roast beef 34.5%, empanadas 13.1%, choripán 10.7%, lamb 8.6% and humita 3.9%. Childhood habits that they currently maintain are eating roast beef (18.6%), pasta (5.8%) and pizza (1.2%). The 82.5% were omnivorous, 12.3% ovo-lacto-vegetarians, 2.5% vegans, remaining a 2.7% to other eating models. When asked about having breakfast, 90.9% answered that they did it that day. Regarding frequency of daily consumption, vegetables were included by 93.8% of the student, fruits by 84.3%, milk, yogurts and cheeses by 88.0%, meats by 63.8%, eggs by 75%, sugar by 47.5%, sweeteners 49.6% by, ultra-processed foods by 36.7% and water 56.3% taking 2L or more every day. When asked about foods that they often take, 50.9% include legumes, 30.2%, flavored waters, 24.0% sugared soda, 15.0% light soda, 13.8% sports drinks and 13.8% powder juices. Alcoholic beverages were consumed by 62.2%, once a week. When asked about physical activity, 45.4% answered that they did moderate exercise and 42.4% intense exercise, most of them 2 to 3 days/week. In regard to reading labels, 40.8% said they always did it and 54.6% said sometimes. When they do it, 83.2% prioritize reading ingredients and additives, 77.8% nutrients, 45.3% portion of consumption and 28.2% daily value percentage. 22.8% of the participants said they look for healthier options. Students incorporate variety of foods. However, they show differences against the national food guidelines recommendations, nevertheless physical activity is adequate according to WHO suggestions. Healthy habits should be practiced during university stage and be sustained throughout professional adult life. Los hábitos alimentarios son costumbres que condicionan la forma como las personas seleccionan, preparan y consumen alimentos, influidas por disponibilidad, nivel de educación y acceso a los mismos. Una nutrición adecuada y actividad física regular se relaciona con la disminución de enfermedades crónicas no transmisibles mejorando la calidad de vida. La población universitaria es clave para la promoción y prevención de salud para las futuras generaciones. El objetivo fue identificar hábitos alimentarios, frecuencia de consumo de alimentos y actividad física en estudiantes de 1° año de la Carrera de Nutrición, FCM, UNC, 2021. Diseño descriptivo, transversal. La muestra estuvo constituida por los inscriptos a la asignatura, quienes previamente aceptaron responder a través del aula virtual cuestionarios autoadministrados, considerando datos personales, recordatorio de 24 horas, frecuencia de consumo de alimentos, hábitos, lectura de etiquetado, actividad física. Participaron 327 estudiantes, edad 20,6 ±3,8 años, procedencia 54,2% Capital, 27,7% interior de Córdoba, 18,1% otras provincias. Según sus creencias, alimentos representativos del lugar de origen: asado 34,5%, empanadas 13,1%, choripán 10,7%, cordero 8,6%, humita 3,9%. Los hábitos de infancia que conservan actualmente, comer asado 18,6%, pastas 5,8%, pizza 1,2%. Modalidad alimentaria: omnívora 82,5%, ovo-lacto-vegetariana 12,3%, vegana 2,5%, otra 2,7%. Desayuna 90,9%. Frecuencia de consumo diario: verduras 93,8%, frutas 84,3%, leche yogures, quesos 88,0%, carnes 63,8%, huevo 75%, azúcar 47,5%, edulcorantes 49,6%, alimentos ultraprocesados 36,7%. 56,3% incorpora 2L o más de agua. Habitualmente 50,9% ingiere legumbres, aguas saborizadas 30,2%, gaseosas con azúcar 24,0%, gaseosas light 15,0%, bebidas deportivas 13,8%, jugos de sobre 13,8%. Bebidas alcohólicas 62,2%, con mayor frecuencia una vez por semana. Actividad física moderada 45,4%, intensa 42,2% prevaleciendo 2 a 3 días/ semana. Lee etiquetas, 40,8% siempre, 54,6% a veces, priorizando ingredientes y aditivos 83,2%, nutrientes 77,8%, porción de consumo 45,3%, porcentaje valor diario 28,2%. Eligen más saludables 22,8%. Los estudiantes incorporan variedad de alimentos, sin embargo difieren de lo recomendado en las guías alimentarias nacionales, la actividad física es adecuada según sugerencias OMS. Los hábitos saludables deberían consolidarse durante la etapa universitaria y sostenerse a lo largo de la vida adulta profesional. Universidad Nacional Córdoba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología 2022-10-26 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion . https://revistas.unc.edu.ar/index.php/med/article/view/39022 Revista de la Facultad de Ciencias Médicas de Córdoba.; Vol. 79 No. Suplemento JIC XXIII (2022): Suplemento JIC XXIII Revista de la Facultad de Ciencias Médicas de Córdoba; Vol. 79 Núm. Suplemento JIC XXIII (2022): Suplemento JIC XXIII Revista da Faculdade de Ciências Médicas de Córdoba; v. 79 n. Suplemento JIC XXIII (2022): Suplemento JIC XXIII 1853-0605 0014-6722 Derechos de autor 2022 Universidad Nacional de Córdoba http://creativecommons.org/licenses/by-nc/4.0 |