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[FOOD PATTERNS ASSOCIATED WITH A HEALTY BODY WEIGHT IN CHILEAN STUDENTS OF NUTRITION AND DIETETICS].

Abstract：

OBJETIVE:to determine food patterns and its association with the consumption of various foods with nutritional status of Chilean university students of Nutrition and Dietetics. MATERIAL AND METHODS:cross-sectional study, 634 students were evaluated Nutrition and Dietetics at the Universidad San Sebastián, of Santiago, Concepción, Valdivia and Puerto Montt. Each student a food survey was applied and an anthropometric assessment. RESULTS:68% of students eat breakfast daily, 36.1% and 37.1% consume the recommended servings of fruits and vegetables, 64.9% consume soft drinks frequently. A positive association was observed between an adecuated weight and the fact of eat vegetables (≥ 2 servings/day) OR = 0.662 (0.440 to 0.996), whole grains OR = 0.474 (0.224 to 1.002), low consumption of fried and sweet snack OR = 0.643 (0.406 to 1.019) and OR = 0.545 (0.360 to 0.825) respectively. CONCLUSIONS:students have an insufficient intake of healthy foods and a high intake of unhealthy foods, also shows that the intake of vegetables, whole grains, low consumption of fried foods and sweet snacks are associated with a normal nutritional status among students evaluated. :Objetivo: determinar los patrones de alimentación y asociar el consumo de diversos alimentos con el estado nutricional de estudiantes universitarios chilenos de Nutrición y Dietética. Material y métodos: estudio transversal. Se evaluaron 634 estudiantes de Nutrición y Dietética de la Universidad San Sebastián de las ciudades de Santiago, Concepción, Valdivia y Puerto Montt. A cada estudiante se le aplicó una encuesta alimentaria y se le realizó una evaluación antropométrica. Resultados: el 68% de los estudiantes consume desayuno diariamente, 36,1% y 37,1% consume las porciones recomendadas de frutas y verduras, el 64,9% consume bebidas azucaradas frecuentemente. Se observa una asociación entre un buen peso corporal y el consumo de verduras (≥ 2 porciones/día) OR = 0,662 (0,440-0,996), alimentos integrales OR = 0,474 (0,224-1,002) y un bajo consumo de frituras y snack dulces OR = 0,643 (0,406- 1,019) y OR = 0,545 (0,360-0,825), respectivamente. Conclusiones: los estudiantes presentan una ingesta insuficiente de alimentos saludables y un elevado consumo de alimentos poco saludables, además se observa que la ingesta de verduras y cereales integrales, así como un bajo consumo de frituras y bocadillos dulces se asocian a un estado nutricional normal en los estudiantes evaluados.

journal_name

Nutr Hosp

journal_title

Nutricion hospitalaria

authors

Durán Agüero S,Fernández Godoy E,Fuentes Fuentes J,Hidalgo Fernández A,Quintana Muñoz C,Yunge Hidalgo W,Fehrman Rosas P,Delgado Sánchez C

doi

10.3305/nh.2015.32.4.9515

subject

Has Abstract

pub_date

2015-10-01 00:00:00

pages

1780-5

issue

eissn

0212-1611

issn

1699-5198

journal_volume

pub_type

杂志文章

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[FOOD PATTERNS ASSOCIATED WITH A HEALTY BODY WEIGHT IN CHILEAN STUDENTS OF NUTRITION AND DIETETICS].