Eating Habits Associated with Nutrition-Related Knowledge among University Students Enrolled in Academic Programs Related to Nutrition and Culinary Arts in Puerto Rico

Medina, Christian Rivera -; Urbano, Mercedes Briones; Espinosa, Aixa de Jesús; López, Ángel Toledo

doi:10.3390/nu12051408

Cited by 28 publications

(30 citation statements)

References 28 publications

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“…This can be attributed to the effect of knowledge on changing dietary practices, with the outcome of a normal BMI. This finding is similar to a previous study [18] which reported a relationship between normal BMI and nutrition academic programs. On the other hand, another study [42] documented that there was no relationship between a normal BMI and the practice of healthy eating habits.…”

Section: Discussionsupporting

confidence: 92%

“…However, the transition from school to college life gives more freedom in the type and the amount of food consumption. Some studies related to awareness of a healthy diet have proven that students have a fair knowledge of nutritional requirements for health [18,[28][29][30][31]. In our study, 71.6% of the students were enrolled in a nutrition course, and 84.9% understood the concept of a healthy diet.…”

Section: Discussionmentioning

confidence: 62%

“…The data were collected using a structured questionnaire from 1 September to 30 September 2020. The tool was developed after reviewing the literature [11,15,[17][18][19][20][21], and was evaluated by experts.…”

Section: Data Collection Tool and Proceduresmentioning

confidence: 99%

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Dietary Practices and Barriers to Adherence to Healthy Eating among King Faisal University Students

Abdelhafez

Akhter

Al-Sultan

et al. 2020

IJERPH

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Proper dietary practices should be developed during the student years that will continue into the future. This study aimed to identify the eating habits and dietary practices among King Faisal University (KFU) students, explore the barriers to adherence to healthy eating, associate the understanding of healthy diets with students’ characteristics, and determine the association between body mass index (BMI) and awareness of the concept of healthy diets, academic discipline, and enrollment in a nutrition course. In this cross-sectional study, students were selected randomly and a questionnaire was distributed using an electronic platform through KFU email. Out of 564 students, nearly half (45.7%) reported eating snacks as their main food, and some (38.3%) reported eating with their family twice daily. The students rarely reported eating with friends (73%) or eating dates (48.8%). Furthermore, many reported that they were not consuming a balanced diet (42.6%). Some students (46.3%) reported taking breakfast daily, and 49.1% reported eating meals regularly. There was low consumption of vegetables (29.3%) and fruits (26.2%) among the students. The barriers to adherence to healthy eating were the availability of fast food (73.2%), high cost of healthy food (72.7%), limited time (59%), and laziness (57.1%). Statistically significant data indicated that the students with a normal BMI were more aware of the concept of healthy diets, studied medical and applied sciences, and were enrolled in KFU nutrition courses.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 62%

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Dietary Practices and Barriers to Adherence to Healthy Eating among King Faisal University Students

Abdelhafez

Akhter

Al-Sultan

et al. 2020

IJERPH

View full text Add to dashboard Cite

show abstract

“…“Eating habits” can be defined as the conscious and repetitive way a person eats, and this includes what types of food are eaten, their quantities and timing of consumption, in response to cultural and social influences [ 9 ]. On the other hand, “eating behaviors” have been considered as a group of actions starting from a simple food chewing to food shopping, food preparation and food policy decision-making [ 10 ].…”

Section: Definitionsmentioning

confidence: 99%

The Influence of Parental Dietary Behaviors and Practices on Children’s Eating Habits

et al. 2021

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Poor dietary habits established during childhood might persist into adulthood, increasing the risk of developing obesity and obesity-related complications such as Type 2 Diabetes Mellitus. It has been found that early modifications in eating habits, especially during childhood, might promote health and decrease the risk of developing diseases during later life. Various studies found a great influence of parental dietary habits on dietary behaviors of their children regardless of demographic characteristics such as gender, age, socioeconomic status and country; however, the exact mechanism is still not clear. Therefore, in this review, we aimed to investigate both parents’ and children’s dietary behaviors, and to provide evidence for the potential influence of parents’ dietary behaviors and practices on certain children’s eating habits. Family meals were found to contribute the most in modeling children’s dietary habits as they represent an important moment of control and interaction between parents and their children. The parental practices that influenced their children most were role modeling and moderate restriction, suggesting that the increase of parental encouragement and decrease of excessive pressure could have a positive impact in their children’s dietary behaviors. This narrative review highlights that parental child-feeding behaviors should receive more attention in research studies as modifiable risk factors, which could help to design future dietary interventions and policies to prevent dietary-related diseases.

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“…However, some researches have not noted such associations [25]. Rivera Medina et al found that dietary habits were associated with nutritional knowledge but not with knowledge on cooking methods and techniques [26].…”

Section: Introductionmentioning

confidence: 99%

Diet Quality Compared to the Nutritional Knowledge of Polish, German, and Slovakian University Students—Preliminary Research

Suliga

Cieśla

Michel

et al. 2020

IJERPH

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The eating habits of students differ significantly from those recommended by health practitioners. The aim of this study was to find differences related to diet quality and knowledge on nutrition among Polish, German, and Slovakian students as well as to examine which factors differentiate the diet quality of students from these three countries. The study was conducted on a group of 394 university students from Poland, Germany, and Slovakia. The assessment of diet quality and knowledge on food and nutrition was done with the use of the Dietary Habits and Nutrition Beliefs Questionnaire. The diet of German students was characterized by a significantly higher consumption of legume-based foods, vegetables, and fruit compared to Polish students and Slovakian participants (p < 0.001). The diet of the Poles was characterized by a high consumption of cured meat, smoked sausages, hot dogs, white bread and bakery products, butter, fried foods, and energy drinks. The most important factors significantly associated with diet quality involved the country, place of residence, Body Mass Index (BMI), physical activity, and time spent watching TV or using a computer. Polish students were characterized by the highest level of knowledge on food and nutrition (p < 0.001). However, it was not reflected in their diet. The authorities of universities should aim to provide students with access to canteens on campuses which would offer the possibility of consumption of both affordable and healthy meals.

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Eating Habits Associated with Nutrition-Related Knowledge among University Students Enrolled in Academic Programs Related to Nutrition and Culinary Arts in Puerto Rico

Cited by 28 publications

References 28 publications

Dietary Practices and Barriers to Adherence to Healthy Eating among King Faisal University Students

Dietary Practices and Barriers to Adherence to Healthy Eating among King Faisal University Students

The Influence of Parental Dietary Behaviors and Practices on Children’s Eating Habits

Diet Quality Compared to the Nutritional Knowledge of Polish, German, and Slovakian University Students—Preliminary Research

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