Naslov
Nutritive value of meals, dietary habits and nutritive status in Croatian university students according to gender

Autori
Colić Barić, Irena ; Šatalić, Zvonimir ; Lukešić, Željka

Izvornik
International Journal of Food Sciences & Nutrition (0963-7486) 54 (2003), 6; 473-484

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
College-students; Physical-activity; Food. Health; Attitudes; Accuracy; Association; Behaviors; Smokers; Pattern

Sažetak
The aim of this study was to evaluate daily menus at students' restaurants and to report dietary habits and other health-related behaviour of Croatian university students (n = 2075) according to gender. A specially designed self-administered questionnaire was used. One hundred and twenty daily menus were chosen by random sampling, and the nutritive value was calculated using food composition tables. Daily menus on average provide an adequate amount of energy, protein and most micronutrients: 88.2% of daily menus provide a balanced intake of protein, fat and carbohydrates, 22.5% of daily menus provide more than 300 mg of cholesterol, and 58.8% have more than 25 g dietary fibre. On average, students had 2.4 meals and 1.3 snacks per day. Breakfast was the most often skipped meal. Red meat, cereals and fast food were consumed more often by males (P < 0.05). Low-fat dairy products, whole grain products and breakfast cereals were consumed more often by females (P < 0.05). The most common choice for snacks was fruit. Males exercised more than females (4.4 h/week versus 1.6 h/week ; P < 0.05). A higher percentage of females (29.8%) than males (17.2%) smoked cigarettes. For alcohol consumption it was vice versa: 88.9 and 84.8% of males and females, respectively. A total of 80.4% of students were well nourished. This study showed that meals offered at students' restaurants are adequate. Dietary and other health-related behaviour differed according to gender. Clustering of some behaviours was observed.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA