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Factors associated with fruit and vegetable and total fat intake in university students: A cross‐sectional explanatory study
Author(s) -
Deliens Tom,
Verhoeven Hannah,
De Bourdeaudhuij Ilse,
Huybrechts Inge,
Mullie Patrick,
Clarys Peter,
Deforche Benedicte
Publication year - 2018
Publication title -
nutrition and dietetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.479
H-Index - 31
eISSN - 1747-0080
pISSN - 1446-6368
DOI - 10.1111/1747-0080.12399
Subject(s) - socioeconomic status , cross sectional study , psychological intervention , medicine , consumption (sociology) , norm (philosophy) , environmental health , psychology , gerontology , demography , population , social science , pathology , psychiatry , sociology , political science , law
Aim This study assessed sociodemographics, general health, personal and environmental factors associated with fruit and vegetable (F&V) and total fat intake in Belgian university students. Methods In total, 185 students completed a self‐reported online questionnaire assessing daily F&V and fat intake, as well as sociodemographic, personal and environmental variables related to F&V and fat intake. Mean F&V and fat consumption were compared with Belgian recommendations. Multiple linear regression analyses were conducted to identify factors associated with F&V and fat intake. Results Respectively, 90.3 and 50.8% of students failed to meet the recommendations for F&V and fat consumption. Agreeing more with the fact that one should eat F&V on most days of the week (individual subjective norm), finding it less difficult to eat F&V at home or at university (perceived behavioural control) and experiencing more modelling were associated with higher F&V consumption. Increasing age, higher educational level of the father and higher individual subjective norm about eating low‐fat foods were associated with lower fat intake. Conclusions Future interventions aiming to improve dietary intake among university students should focus on younger students with lower socioeconomic status and should enhance students’ subjective norm and behavioural control concerning healthy eating.