Naslov
Nutrition knowledge about milk and milk products affects better dairy products consumption according to recommendations

Autori
Kenđel Jovanović, Gordana ; Pavičić Žeželj, Sandra ; Krešić, Greta

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts of the 5th International Congress of Nutritionists / Hrvatski akademski centar primjenjenog nutricionizma - Zagreb : Hrvatski akademski centar primijenjenog nutricionizma, 2017, 161-161

ISBN
978-953-59317-1-3

Skup
5th International Congress of Nutritionists

Mjesto i datum
Zagreb, Hrvatska, 17.11.2017. - 19.11.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
students, milk and dairy products, knowledge, public health, health benefits

Sažetak
Introduction: Milk and milk products have many health benefits and their consumption represents good dietary habits important for every age. Students, because of its characteristic life habits, can have health benefits of dairy consummation, but as consumers, their dairy products nutrition knowledge and attitudes may affect dairy products consummation choice. The aim of this study was to determine how dairy products nutrition knowledge affects the choice to consume dairy products. Subjects and Methods: Among 1005 students from University of Rijeka we determined physical activity and smoking habits and the average monthly dairy products intake from FFQ questionnaire, while dairy products nutrition knowledge and attitudes was established with 5 questions. Students were divided according to total knowledge score on those with a good knowledge - SDZ (total score 4 and 5), and to those with poor knowledge - SLZ (total score of 1, 2 and 3). Results: One third (30.1%) of students had good dairy products nutrition knowledge where 58.7% of students met the recommendations of daily milk and dairy products consumption, statistically significantly more than the SLZ students where 41.6% of students satisfied recommendations of daily milk and dairy products consumption (p<0.0001). SDZ students were significantly more physically active (61.4% SDZ, 50.9% SLZ ; p=0.0027), and there were almost evenly non- smokers in both groups (67.9% SDZ, 64.5% SLZ). Significantly more SDZ students chose dairy products with less than 1% fat (38.6% SDZ, 6.5% SLZ ; p<0.0001). When choosing dairy products significantly more SDZ students considered dairy fat content not relevant (13.5% SDZ, 7.3% SLZ ; p<0.0001). Students most often and in greater quantities consumed fermented dairy products, SDZ students (48, 59g ± 29, 50SD) significantly more than SLZ students did (39, 85g ± 37, 89SD ; p=0.004). Conclusion: Study results showed that better nutrition knowledge of dairy products quality and health role influenced on better dairy products consumption according to recommendations, but better knowledge was not a predictor for choosing dairy products type among surveyed students. Provided results can help shape public health message and promotion of dairy products consumption among younger population groups.

Izvorni jezik
Engleski

Znanstvena područja
Nutricionizam

POVEZANOST RADA