Evaluation of selected dietary behaviours of students according to gender and nutritional knowledge
Journal Title: Roczniki Państwowego Zakładu Higieny - Year 2016, Vol 67, Issue 1
Abstract
Introduction. Nutrition is a factor influencing physical and mental fitness. In this study we examine the lifestyle of university students and its impact on nutritional errors. Objective. To evaluate the dietary behaviours of students taking into account gender and nutritional knowledge. Material and methods. Using a QEB questionnaire, we were able to evaluate dietary behaviours and nutritional knowledge of respondents. Our analysis was conducted on data obtained from 456 students. Results. We found that nutritional knowledge for women was 34.7% satisfactory and 34.7% good. In contrast, nutritional knowledge for men varied, amounting to 40.2% satisfactory and 25.1% good. The number of meals and their regular consumption did not depend on gender or the nutritional knowledge of students, however, significant differences were recorded for the types of snacks they eat. A greater number of women than men snacked on sweets and biscuits, nuts and seeds, while in the case of salty snacks an opposite trend was observed. A higher level of nutritional knowledge correlated with the number of students snacking on fruit and vegetables instead of salty snacks. Moreover, it was observed that healthpromoting behaviours such as not adding sugar to beverages and not adding salt to dishes were more common with women and individuals with a higher level of nutritional knowledge. Conclusions. Women more frequently snack on sweets, biscuits, nuts and seeds. More men snack on salty snacks, add sugar to beverages and add salt to dishes. Individuals with insufficient nutritional knowledge more frequently snack on salty snacks rather than fruit. Students with insufficient nutritional knowledge more often commit nutritional errors.
Authors and Affiliations
K. Zaborowicz, J. Czarnocińska, G. Galiński, P. Kaźmierczak
Keywords
Related Articles
- EP ID EP250654
- DOI -
- Views 76
- Downloads 0
Authenticity of food products in the Polish market checked during 2005-2012
Background. Food fraud/adulteration has ever increasingly become a dominant food issue of the modern world in both developed and developing countries. It is presumed that globalisation is mainly one of the underlying rea...
Spent yeast as natural source of functional food additives
Spent yeasts are by-products arising from beer and wine production which over many years have been chiefly used as feed additives for livestock. They contain many valuable and bioactive substances which has thereby gener...
Energy and nutritional value of the meals in kindergartens in Niš (Serbia)
Background. It is well known that high-energy diet, rich in fat and carbohydrates, increases the risk of obesity. Preschool age is an important period to acquire the eating habits continued later in adulthood. Therefore,...
A nutritional evaluation of dietary behaviour in various professional sports
Background. The types of physical exertion undertaken by weightlifters and race walkers markedly differ. This difference should also be reflected in their respective diets. Objectives. The aim of the study was to invest...
Prevalence of the use of effective ergogenic aids among professional athletes
Background. Athletic performance can be substantially enhanced with supplements and functional food which are considered by scientists as efficient, safe and legal, such as protein, carbohydrate and protein-carbohydrate...