Educação, tecnologias e covid-19: o que nos dizem os estudantes

Pinho, Maria José Souza; Fernandes, Kelly Meneses; Oliveira, Rafaela Rocha de

doi:10.34024/olhares.2020.v8.11042

Cited by 2 publications

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“…Most of the studied undergraduates presented good diet quality. This result might be explained by the fact that undergraduates might have given more attention to food preparation during lockdowns and that some went back to their parents' homes, away from the university campus, to reduce expenses with housing and food (31,32), thus having more assistance to prepare/consume a diet with good quality. Nevertheless, a considerable number of undergraduates had poor or very poor diet quality, which was associated with weight gain during the pandemic and perceived stress.…”

Section: Discussionmentioning

confidence: 99%

Diet quality and associated factors in Brazilian undergraduates during the COVID-19 pandemic

et al. 2023

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BackgroundDiet quality is associated with psychobiological, psychological, biological, and physiological factors of individuals, and in the context of prolonged stress, such as the COVID-19 pandemic, it can lead to a worsening of the quality of food for undergraduates. This study aimed to analyze diet quality and associated factors in Brazilian undergraduates.MethodsData were collected from 4,799 undergraduate students from all Brazilian regions, from August 2020 to February 2021. The online questionnaire contained socioeconomic variables, the ESQUADA scale to assess diet quality, self-referred changes in weight, the Brazilian food insecurity scale (EBIA), sleep assessment and the perceived stress scale. Unconditional multiple logistic regression analysis was performed to study variables associated with poor and very poor diet quality.ResultsMost of participants presented a good diet quality (51.7%), while 9.8% had a poor or very poor diet quality and only 1.1% had an excellent diet quality. 58.2% of undergraduates reported to have an increase in weight during the pandemic and 74.3% of the students presented elevated stress during the pandemic. Logistic regressions showed students who gained weight during the pandemic presented the highest AOR = 1.56 (95% CI = 1.12–2.20) for poor or very poor diet quality. The elevated perceived stress was also associated with a higher AOR = 2.85 (95% CI = 1.71–4.74) for poor or very poor diet quality.ConclusionMost of the studied undergraduates presented a good diet quality. Nevertheless, poor/very poor diet quality was associated with higher perceived stress and weight gain. Our study indicated that policies should beaimed at the socioeconomically most vulnerable undergraduates, those in a situation of food and nutritional insecurity, high perceived stress, and who gained weight during the pandemic.

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Section: Discussionmentioning

confidence: 99%

Diet quality and associated factors in Brazilian undergraduates during the COVID-19 pandemic

et al. 2023

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Low Cooking Skills Are Associated with Overweight and Obesity in Undergraduates

et al. 2023

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Culinary skills are defined as the confidence, attitude, and the application of one’s individual knowledge in performing culinary tasks, and their development may be associated with better diet quality and better health status. This study aimed to analyze the association between cooking skills, overweight, and obesity in undergraduates. This is a descriptive, observational, and cross-sectional study, with data collected between October 2020 and March 2021, with undergraduate students (n = 823) at the Federal University of Rio Grande do Norte. Participants answered the online Brazilian Cooking Skills and Healthy Eating Questionnaire Evaluation, BCSQ, which included socioeconomic information. Logistic regressions were used to assess the associations of cooking skills with overweight and obesity. From the total of the students, 70.8% were female, with a median age of 23 (21–30) years; 43.6% were with overweight or obesity; 48.8% were eutrophic; and 7.7% underweight. Overweight and obesity were significantly associated with low levels of culinary self-efficacy and self-efficacy in the use of fruits, vegetables, and seasonings in the bivariate analysis. The logistic regressions showed that living with other people and eating out were associated with higher chances of overweight and obesity. Sharing the responsibility for preparing meals and a high self-efficacy in the use of fruits, vegetables, and seasonings were associated with lower chances for overweight/obesity. Overall, our study showed that overweight and obesity were associated with lower cooking skills in the studied undergraduates. Therefore, the study demonstrates that culinary skills can be explored in educational programs that aim to reduce overweight/obesity in students.

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Educação, tecnologias e covid-19: o que nos dizem os estudantes

Cited by 2 publications

References 1 publication

Diet quality and associated factors in Brazilian undergraduates during the COVID-19 pandemic

Diet quality and associated factors in Brazilian undergraduates during the COVID-19 pandemic

Low Cooking Skills Are Associated with Overweight and Obesity in Undergraduates

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