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Association of personal characteristics and cooking skills with vegetable consumption frequency among university students.
Bernardo, Greyce Luci; Rodrigues, Vanessa Mello; Bastos, Bianca Sabrine; Uggioni, Paula Lazzarin; Hauschild, Daniela Barbieri; Fernandes, Ana Carolina; Martinelli, Suellen Secchi; Cavalli, Suzi Barletto; Bray, Jeff; Hartwell, Heather; Pacheco da Costa Proença, Rossana.
Afiliación
  • Bernardo GL; Nutrition in Foodservice Research Centre (NUPPRE, Núcleo de Pesquisa de Nutrição em Produção de Refeições), Postgraduate Programme in Nutrition, Department of Nutrition, Federal University of Santa Catarina, Campus Universitário João Davi Ferreira Lima, Trindade, Florianópolis, Santa Catarina 88040-
  • Rodrigues VM; Nutrition in Foodservice Research Centre (NUPPRE, Núcleo de Pesquisa de Nutrição em Produção de Refeições), Postgraduate Programme in Nutrition, Department of Nutrition, Federal University of Santa Catarina, Campus Universitário João Davi Ferreira Lima, Trindade, Florianópolis, Santa Catarina 88040-
  • Bastos BS; Nutrition in Foodservice Research Centre (NUPPRE, Núcleo de Pesquisa de Nutrição em Produção de Refeições), Postgraduate Programme in Nutrition, Department of Nutrition, Federal University of Santa Catarina, Campus Universitário João Davi Ferreira Lima, Trindade, Florianópolis, Santa Catarina 88040-
  • Uggioni PL; Nutrition in Foodservice Research Centre (NUPPRE, Núcleo de Pesquisa de Nutrição em Produção de Refeições), Postgraduate Programme in Nutrition, Department of Nutrition, Federal University of Santa Catarina, Campus Universitário João Davi Ferreira Lima, Trindade, Florianópolis, Santa Catarina 88040-
  • Hauschild DB; Department of Nutrition, Federal University of Santa Catarina, Campus Universitário João Davi Ferreira Lima, Trindade, Florianópolis, Santa Catarina 88040-900, Brazil.
  • Fernandes AC; Nutrition in Foodservice Research Centre (NUPPRE, Núcleo de Pesquisa de Nutrição em Produção de Refeições), Postgraduate Programme in Nutrition, Department of Nutrition, Federal University of Santa Catarina, Campus Universitário João Davi Ferreira Lima, Trindade, Florianópolis, Santa Catarina 88040-
  • Martinelli SS; Nutrition in Foodservice Research Centre (NUPPRE, Núcleo de Pesquisa de Nutrição em Produção de Refeições), Postgraduate Programme in Nutrition, Department of Nutrition, Federal University of Santa Catarina, Campus Universitário João Davi Ferreira Lima, Trindade, Florianópolis, Santa Catarina 88040-
  • Cavalli SB; Nutrition in Foodservice Research Centre (NUPPRE, Núcleo de Pesquisa de Nutrição em Produção de Refeições), Postgraduate Programme in Nutrition, Department of Nutrition, Federal University of Santa Catarina, Campus Universitário João Davi Ferreira Lima, Trindade, Florianópolis, Santa Catarina 88040-
  • Bray J; The Foodservice and Applied Nutrition Research Group, Faculty of Management, Bournemouth University, Dorset House D241, Talbot Campus, Fern Barrow, Poole, BH12 5BB, United Kingdom.
  • Hartwell H; The Foodservice and Applied Nutrition Research Group, Faculty of Management, Bournemouth University, Dorset House D241, Talbot Campus, Fern Barrow, Poole, BH12 5BB, United Kingdom.
  • Pacheco da Costa Proença R; Nutrition in Foodservice Research Centre (NUPPRE, Núcleo de Pesquisa de Nutrição em Produção de Refeições), Postgraduate Programme in Nutrition, Department of Nutrition, Federal University of Santa Catarina, Campus Universitário João Davi Ferreira Lima, Trindade, Florianópolis, Santa Catarina 88040-
Appetite ; 166: 105432, 2021 11 01.
Article en En | MEDLINE | ID: mdl-34089802
Most university students are transitioning to adulthood, and tend to adopt unhealthy eating habits characterised by a low intake of fruits and vegetables. Few studies have specifically addressed the consumption of vegetables, which have a high content of minerals, fibre, and active compounds. The aim of this investigation was to assess vegetable consumption frequency among university students in a Brazilian capital and examine associations with individual characteristics and cooking skills. This crosssectional study used a online questionnaire to collect data. Cooking skills were evaluated in eight dimensions. Vegetable consumption was recorded in five frequency groups and then categorised into daily and non-daily consumption. Data were subjected to Pearson's chi-squared or analysis of variance followed by Bonferroni post hoc test. Associations between cooking skill dimensions and daily vegetable consumption were identified by crude and adjusted logistic regression analyses.Adjustment was performed for sex, age, paternal education, and overweight/obesity.Results are expressed as odds ratios (p < 0.05). Less than half of the respondents (N = 237; 45%) reported consuming vegetables daily. Higher level of paternal education, not being overweight or obese, and higher scores on seven cooking skill dimensions were positively associated with daily vegetable consumption. Given the scarcity of research on the topic, the findings of this study make a significant contribution to knowledge and may support public health strategies for promoting vegetable consumption among university students.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Universidades / Verduras Tipo de estudio: Observational_studies / Prevalence_studies / Prognostic_studies / Risk_factors_studies Límite: Adult / Humans Idioma: En Revista: Appetite Año: 2021 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Universidades / Verduras Tipo de estudio: Observational_studies / Prevalence_studies / Prognostic_studies / Risk_factors_studies Límite: Adult / Humans Idioma: En Revista: Appetite Año: 2021 Tipo del documento: Article Pais de publicación: Reino Unido