Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 7 Issue 6

Effect of Knowledge and Food Culture on Food Choices in Nutrition Students

Beatriz Estella Lopez Marin1*, John Jairo Yepes Londono2 and Gloria Cecilia Deossa Restrepo3

1Dietitian Nutritionist, PhD in Pharmaceutical and Food Sciences, Professor School of Nutrition and Dietetics, University of Antioquia, Colombia
2Statistician, University Professor Luis Amigó, Colombia
3Dietitian Nutritionist, Specialist and Master in Human Nutrition, Full Professor, School of Nutrition and Dietetics, University of Antioquia, Colombia

*Corresponding Author: Beatriz Estella López Marín, Dietitian Nutritionist, PhD in Pharmaceutical and Food Sciences, Professor School of Nutrition and Dietetics, University of Antioquia, Colombia.

Received: April 17, 2023; Published: May 26, 2023

Abstract

The diet of university students is a key element for their future quality of life and their performance as professionals, especially in the area of health and nutrition, therefore, whether the knowledge acquired during the career in nutrition students has an impact on the selection of their foods is an aspect of relevance in this undergraduate.

Objective: To evaluate whether the knowledge acquired by these students of the University of Antioquia favors their criteria for the selection of healthy foods.

Methods: Longitudinal study, conducted in 318 nutrition students, thecollection of information on food consumption was done through a virtual questionnaire of simple food frequency.

Results: Food consumption: food high in fat increased from 15 people (5%) to 44 (14%); high in sodium, showed daily, weekly and biweekly decreases; high in sugar is decreased its inclusion daily, weekly, biweekly and occasional; High in protein It is observed that 36 students already include this food on a more daily basis; High in unsaturated fats, lowered its daily, weekly and biweekly consumption, but increased the occasional and never; rich in fiber and vitamins, their intake was decreased daily and weekly; Finally, for food sources and high in carbohydrates, consumption was increased daily (from 127 students to 145), occasionally (13 to 38) and never went from 3 individuals to 16.

Conclusion: Students of nutrition and dietetics, despite having the knowledge related to healthy eating and considering it indispensable for life, do not practice it correctly.

Keywords: Food Culture; Nutrition; Diet

References

  1. Barriguete Meléndez JA., et al. “Eating habits, physical activity and lifestyles in schooled adolescents in Mexico City and the State of Michoacán”. Revista Espanola de Nutricion Comunitaria1 (2017).
  2. Delavari M., et al. “Migration, Acculturation and Environment: Determinants of Obesity among Iranian Migrants in Australia”. International Journal of Environmental Research and Public Health 2 (2015): 1083-1098.
  3. Torres-Mallma C., et al. “Eating habits in first- and sixth-year medical students at a private university in Lima, Peru”. Revista Chilena de Nutrición2 (2016): 146-154.
  4. Irazusta Astiazaran A., et al. “Feeding university students”. Osasunaz 8 (2007): 7-18.
  5. Rizo-Baeza MM., et al. “Quality of diet and lifestyles in Health Sciences students”. Nutricion Hospitalaria1 (2017): 153-157.
  6. Díaz-Muñoz GA. “Characterization of eating habits and level of physical activity in university students”. Rev Forest Health1 (2018): 8.
  7. Durán S., et al. “Characterization of the nutritional status, eating habits and lifestyles of Chilean university students: multicenter study TT - Lifestyles, body mass index and sleep patterns among university students”. Revista médica de Chile11 (2017): 1403-1411.
  8. González Jorge and Pazmiño M. “Calculation and interpretation of Cronbach's alpha for the case of validation of the internal consistency of a questionnaire, with two possible Likert scales” (2015).
  9. Zavala A. “Reliability Analysis: Cronbach's Alpha”. Spain (2012).
  10. Troncoso Pantoja C. “Perception of food during the university education stage, Chile”. Rev Costarric Public Health2 (2011): 83-89.
  11. De Piero A., et al. “Trend in food consumption of university students”. Nutricion Hospitalaria4 (2015): 1824-1831.
  12. Mardones L., et al. “Eating habits in university students in the bío-bío region, Chile” 23.1 (2017).
  13. Cares Gangas MF., et al. “Eating behavior and nutritional status in university students of the engineering faculty of the Catholic University of the Most Holy Conception in September”. (2017): 69.
  14. Sosa-Cárdenas MR., et al. “Effect of education on eating habits in undergraduate nursing students”. Revista de Enfermería del Instituto Mexicano del Seguro 2 (2015): 99-107.
  15. Pi RA., et al. “Nutritional status in university students: Its relationship with the number of daily food intakes and macronutrient intake”. Nutricion Hospitalaria4 (2015): 1748-1756.
  16. Marsetti PS. “Evaluation of eating patterns in students in the second semester of the Administration Career in the face of changes brought about at university admission” (2014): 1-67.
  17. Mier M De., et al. “Evaluation of the food consumption of a population of university students and its relationship with the academic profile”. (2017).
  18. Kings S OM. “Knowledge about healthy eating in students of a public university”. Revista Chilena de Nutrición1 (2020): 67-72.
  19. Muñoz-Cano JM., et al. “The healthy eating index of new students entering a university in Mexico”. Nutricion Hospitalaria4 (2015): 1582-1588.
  20. Vega Echevarria LA. “Influence of family food culture on the eating habits of university students”. Catholic University of the Holy Conception (2017).
  21. Duarte-Cuervo CY., et al. “Factors related to the eating practices of students from three universities in Bogotá”. Review of Public Health6 (2015): 925-937.
  22. Campos-Uscanga Y., et al. “Design and validation of a scale to assess the self-regulation of eating habits in Mexican university students”. Archivos Latinoamericanos de Nutrición1 (2015): 44-50.
  23. Ministry of National Education B. “Welfare Policy Guidelines for Higher Education Institutions”. Colombia (2016).

Citation

Citation: Beatriz Estella López Marín., et al. “Effect of Knowledge and Food Culture on Food Choices in Nutrition Students". Acta Scientific Nutritional Health 7.6 (2023): 61-68.

Copyright

Copyright: © 2023 Beatriz Estella López Marín., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




Metrics

Acceptance rate30%
Acceptance to publication20-30 days
Impact Factor1.316

Indexed In





News and Events


  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is April 30th, 2024.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of "Best Article of the Issue".
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.

Contact US