Dietary habits and nutritional status in students of the university corporation Rafael Núñez, Cartagena-Colombia

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Nutrition & Food Science Pub Date : 2021-11-17 DOI:10.1108/nfs-05-2021-0164

Fabián Espitia-Almeida, Martha Mora-García, Alexandra Coquel-Bru, Christian Orozco-Sánchez

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Abstract

Purpose This paper aims to determine the eating habits and physical activity in students of the Rafael Núñez University. Design/methodology/approach Descriptive cross-sectional study, based on the application of a survey on eating habits and physical activity. Furthermore, height, weight, hip circumference and abdominal circumference were also recorded. Findings Total, 170 students were included, 29 (17.1%) males and 141 (82.9%) females, with a mean age of 20.0 ± 5.2 years. Among the students, 22 (12.9%) were underweight, 95 (55.9%) were normal weight, 40 (23.5%) were overweight and 13 (7.7%) with obesity. Regarding eating habits, the majority preferred to consume three daily meals: breakfast 140 (82.3%), lunch 170 (100%) and dinner 96 (56.5%). Regarding fruits intake, 18 (15.9%) males reported consuming them seven days a week, and 54 (31.2 %) females reported consuming them occasionally. In physical activity, most of the population (n = 103, 60.6%) exercises with a frequency of one to three days/week. Originality/value The authors’ work is original and has not been sent to another magazine.

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哥伦比亚卡塔赫纳Rafael Núñez大学公司学生的饮食习惯和营养状况

目的本文旨在确定拉斐尔·努涅斯大学学生的饮食习惯和体育活动。设计/方法/方法基于饮食习惯和体力活动调查的描述性横断面研究。此外，还记录了身高、体重、臀围和腹围。调查结果共包括170名学生，其中29名（17.1%）为男性，141名（82.9%）为女性，平均年龄为20.0±5.2岁。在这些学生中，22人（12.9%）体重不足，95人（55.9%）体重正常，40人（23.5%）超重，13人（7.7%）肥胖。关于饮食习惯，大多数人更喜欢每天吃三顿饭：早餐140（82.3%）、午餐170（100%）和晚餐96（56.5%）。关于水果的摄入，18名（15.9%）男性报告每周7天食用，54名（31.2%）女性报告偶尔食用。在体育活动中，大多数人（n=103，60.6%）每周进行一到三天的锻炼。

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来源期刊

Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.80

自引率

8.30%

发文量

期刊介绍： Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs