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