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Relation between consumption of food out of home and obesity in university student (811.10)
Author(s) -
Bilici Saniye,
Ayhan Büşra,
Yılmaz Hande,
Nervuz Semra,
Uzun Yunus Emre,
Sarıbaş Songül
Publication year - 2014
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.28.1_supplement.811.10
Subject(s) - meal , obesity , waist , life style , overweight , anthropometry , demography , medicine , gerontology , zoology , psychology , food science , environmental health , sociology , chemistry , pathology , biology
Eating habits of students can change because of changing their life style depending on university life. Feeding out of home is very common behavior in university students. This research was carried out among 700 university students (310 males, 390 females) to determine the western style fast foods preferred by students and the relationship between obesity and these preferences between October 2012‐June 2013. The demographic data and nutritional status were obtained by appliying a questionnaire. Anthropometric measurements of Individuals were measured and BMI was calculated. The datas were evaluated by using SPSS 16.0 statistical package program. The mean age of the participants was 20,8 ± 1,8 years. The mean BMI of the participants was 22,1 ± 2,9kg/m². Anthropometric measurements of the students; height was 169.3±8.4 cm, weight was 63.7±12.0 kg, and waist circumferences were 75,8±10,3 cm. The frequency of eating away from home of the university students was for breakfast 4.3 ± 1.5 times a week, for lunch 2.6 ± 1.5 times a week, for dinner 2.2 ± 1.4 times a week. Breakfast was the most common meal consumed away from home. When foods consumed away from home were evaluated, students prefer 22.6% pastry/simit for breakfast, 10.4% hamburger and 10.4% döner/kebap for lunch and 18.6% hamburger and 20.7% döner/kebap for dinner. The mean energy intake was 1907.4 ±526.4 kcal and the percent of energy intake from fat 37.7±8.2%. Statistically significant correlation was found between BMI and cheerful staff in place where food consumed (p=0.039), appearance of food (p=0.024), trying unknown taste (p=0.026). No correlation was found between skipping meal (p=0.880) and snack (p=0.081). But the relationship between consuming unhealthy foods through meals and BMI was statistically significant (p=0.026). With decreasing consuming away from home gaining the habit of healthy nutrition and leaving the wrong nutritional habits in early stages of life are important for the quality and healthy life in the future.