medigraphic.com
Coordinación General de Investigación de la Facultad de Salud Pública y Nutrición y la Dirección General de Sistemas e Informática de la Universidad Autónoma de Nuevo León

2023, Number 2

<< Back

Rev Salud Publica Nutr 2023; 22 (2)

Food preferences in university students from a nutrition program: a cross-sectional study

Nava-González EJ, Pineda-González WS, Gutiérrez-López M, Chavero-Torres MS, González-Guevara E, Negrete-López NL, Jasso-Medrano JL

Language: Spanish
References: 9
Page: 42-46
PDF size: 251.94 Kb.


ABSTRACT

Introduction: Food is immersed in the health-disease process, therefore, it is important to recognize the preferences of university students. Objective: To know the food preferences of university students from a nutrition program. Material and method: Cross-sectional study in 343 students at a Public University of Nuevo León, Mexico. Online survey adapted from an eating behavior questionnaire. Descriptive analysis. Results: 91% women, age 21.03 (± 2.86) years. Dishes that they prefer at school are chilaquiles and panini, outside of school they select chilaquiles, sandwich and tacos, in convenience stores they choose snacks. Consumption factors are taste and price; time is what is missing to improve their diet. Conclusions: The knowledge of food preferences in students allows establishing preventive actions in the university environment.


REFERENCES

  1. Ceballos, R. G. (2018). Motivos de preferencias oaversiones alimentarias y su relación con lacomposición corporal. [Tesis Maestría, UniversidadAutónoma del Estado de México].http://ri.uaemex.mx/handle/20.500.11799/95055.

  2. Hernández, D., Prudencio, M. L., Téllez, N. I., Ruvalcaba,J. C., Beltrán, M. G., López, L., & Reynoso, J. (2020).Hábitos alimenticios y su impacto en el rendimientoacadémico de estudiantes de la Licenciatura enFarmacia. Journal of Negative and No Positive Results,5(3), 295-306.https://dx.doi.org/10.19230/jonnpr.3256

  3. Hilger, J., Loerbroks, A. & Diehl, K. (2017). Eatingbehaviour of university students in Germany: Dietaryintake, barriers to healthy eating and changes in eatingbehaviour since the time of matriculation. Appetite.109:100-107.https://doi.org/10.1016/j.appet.2016.11.016

  4. Lorenzoni, V., Triulzi, I., Martinucci, I., Toncelli, L.,Natilli, M., Barale, R., & Turchetti, G. (2021).Understanding eating choices among universitystudents: A study using data from cafeteria cashiers’transactions. Health Policy. 125(5):665-673.doi: 10.1016/j.healthpol.2020.12.019.

  5. Márquez-Sandoval, Y. F., Salazar-Ruiz, E. N., Macedo-Ojeda, G., Altamirano-Martínez, M.-O., Bernal-Orozco, M. F., Salas-Salvadó, J., & Vizmanos-Lamotte, B. (2014). Design and validation of aquestionnaire to assess dietary behavior in Mexicanstudents in the area of health. Nutrición hospitalaria:órgano oficial de la Sociedad Española de NutriciónParenteral y Enteral, 30(1), 153–164.https://doi.org/10.3305/nh.2014.30.1.7451

  6. Miller, V., Mente, A., Dehghan, M., Rangarajan, S.,Zhang, X., Swaminathan, S., Dagenais, G., Gupta, R.,Mohan, V., Lear, S., Bangdiwala, S. I., Schutte, A. E.,Wentzel-Viljoen, E., Avezum, A., Altuntas, Y.,Yusoff, K., Ismail, N., Peer, N., Chifamba, J., Diaz, R.,… Prospective Urban Rural Epidemiology (PURE)study investigators et al. (2017). Fruit, vegetable, andlegume intake, and cardiovascular disease and deathsin 18 countries (PURE): a prospective cohort study.Lancet. 390(10107), 2037-49.http://dx.doi.org/10.1016/ S0140-6736(17)32253-5

  7. Organización Panamericana de la Salud, OrganizaciónMundial de la Salud, Alcaldía Municipal del Municipiode Yamarangüila Departamento de Intibucá (2016).Entornos y Estilos de Vida Saludables. Paho.org.https://iris.paho.org/bitstream/handle/10665.2/34580/vidasaludable2016-spa.pdf?sequence=1&isAllowed=y

  8. Pérez-Izquierdo, O., Cárdenas-García, S., Aranda-González I., Perera-Ríos J., & Barradas, M. R. (2020).Consumo frecuente de alimentos industrializados y supercepción en adolescentes indígenas Mayas consobrepeso y obesidad. Ciência & Saúde Coletiva, 25,4423-4438.

  9. Shamah-Levy, T., Romero-Martínez, M., Barrientos-Gutiérrez, T., Cuevas-Nasu, L., Bautista-Arredondo,S., Colchero, M. A., Gaona-Pineda, E. B., Lazcano-Ponce, E., Martínez-Barnetche, J., Alpuche-Arana, C.,Rivera-Dommarco, J. (2022). Encuesta Nacional deSalud y Nutrición 2021 sobre Covid-19. Resultadosnacionales. Cuernavaca, México: Instituto Nacionalde Salud Pública.https://ensanut.insp.mx/encuestas/ensanutcontinua2021/doctos/informes/220804_Ensa21_digital_4ago.pdf




2020     |     www.medigraphic.com