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Study about eating habits of higher education students

2019-05Conference object Open access
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dc.contributor.authorFlorença, Sofia G.
dc.contributor.authorFerrão, Ana Cristina
dc.contributor.authorFerreira, Manuela
dc.contributor.authorDuarte, João
dc.contributor.authorNunes, B.
dc.contributor.authorMorais, P.
dc.contributor.authorSanches, R.
dc.contributor.authorAbrantes, D.
dc.contributor.authorGuiné, Raquel
dc.date.accessioned2019-05-29T15:00:51Z
dc.date.available2019-05-29T15:00:51Z
dc.date.issued2019-05
dc.description.abstractIntroduction: The transition from secondary school to university is associated with many changes, at the social and surrounding influences’ levels, which may be a risk factor for unhealthy lifestyles. It is known that the years spent at the university may be associated with poor eating habits, with levels of fast-food consumption higher than desirable, possibly low intake of fruits and vegetables and breakfast skipping, among others. Objective: This study investigated some eating habits in a sample of students frequenting higher education establishments in the Centre of Portugal. Methods: It was carried out a questionnaire survey of self-response to investigate some of the eating habits of the participants. The questionnaire was applied after all ethical issues were guaranteed and after approval by the ethical committee. The number of valid questionnaires obtained was 670. Results: In the sample evaluated, most of the students revealed satisfactory eating habits, with significant differences between age groups, the area of studies and the practice of high competition sport. A considerable percentage of the participants, 40.8%, ate 5 meals per day and only 0.6% ate less than 3 meals per day. Only 6.6% of the participants indicated that usually do not eat breakfast. In general, the participants’ breakfast included milk (54.0% of positive answers), bread (45.8% of positive answers), cereals (32.7% of positive answers) and coffee (23.9% of positive answers). Regarding lunch, 30.1% of the participants ate soup, 28.4% consumed vegetables, 28.2% ate pasta, 21.6% fish, 16.0% potatoes, 2.5% yoghurt, 15.5% soft juices, 4.3% juices, 23.6% salad, 10.4% chips, 58.2% meat, 38.5% rice, 27.8% fruit, 9.4% a sweet desert and 44.9% drank water. Conclusions: The results pointed to the necessity of improving educational programs which can contribute to improve university students’ eating habits.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFlorença, S.G., Ferrão, A.C., Ferreira, M., Duarte, J., Nunes, B., Morais, P.,... Guiné, R. (2019, maio). Study about eating habits of higher education students. In e-Resumos do XVIIII Congresso de Nutrição e Alimentação, Porto: Associação Portuguesa de Nutrição.pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/5517
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relation.publisherversionhttps://www.cna.org.pt/pt_PT
dc.subjectEating habitspt_PT
dc.subjectSurveypt_PT
dc.titleStudy about eating habits of higher education studentspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlacePorto, Portugalpt_PT
oaire.citation.titleCongresso de Alimentação e Nutrição: O valor da Nutriçãopt_PT
person.familyNameFerrão
person.familyNameFerreira
person.familyNameDuarte
person.familyNamede Pinho Ferreira Guiné
person.givenNameAna Cristina
person.givenNameManuela
person.givenNameJoão
person.givenNameRaquel
person.identifier1684018
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-idE610-F403-FADD
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0002-3337-9139
person.identifier.orcid0000-0002-8452-2222
person.identifier.orcid0000-0001-7082-8012
person.identifier.orcid0000-0003-0595-6805
person.identifier.ridN-1236-2013
person.identifier.ridN-6975-2013
person.identifier.scopus-author-id57195937199
person.identifier.scopus-author-id54795093700
person.identifier.scopus-author-id54795027800
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication24fe148c-9adc-4ef9-9f16-9c66b1d3137b
relation.isAuthorOfPublicationb3ac2fdc-b878-4f68-9045-4b1c0ae8f567
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relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscoveryb3ac2fdc-b878-4f68-9045-4b1c0ae8f567

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