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Functional Food Consumption and Its Associated Factors among University Students in Malaysia during COVID-19 Pandemic.
Tay, Janice Ee Fang; Tung, Serene En Hui; Mok, Kai Ting; Tan, Choon Hui; Gan, Wan Ying; Poon, Wai Chuen.
Afiliación
  • Tay JEF; Department of Food Science and Nutrition, UCSI University, Kuala Lumpur, Malaysia.
  • Tung SEH; Division of Nutrition and Dietetics, School of Health Sciences, International Medical University, Kuala Lumpur, Malaysia.
  • Mok KT; Department of Food Science and Nutrition, UCSI University, Kuala Lumpur, Malaysia.
  • Tan CH; Department of Food Science and Nutrition, UCSI University, Kuala Lumpur, Malaysia.
  • Gan WY; Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia.
  • Poon WC; Sunway Business School, Sunway University, Subang Jaya, Malaysia.
Malays J Med Sci ; 30(6): 133-146, 2023 Dec.
Article en En | MEDLINE | ID: mdl-38239254
ABSTRACT

Background:

In the current situation of COVID-19, dietary intake that incorporates functional foods may potentially be a preventive measure for defence against viral infection. This study aimed to determine the consumption of functional foods and its associated factors among university students during COVID-19.

Methods:

This was a cross-sectional study conducted among 284 Malaysian university students in Kuala Lumpur, Malaysia. An online self-administered questionnaire was employed to assess subjects' nutrition knowledge, dietary habits, attitude towards functional foods, recognition and consumption of functional food products.

Results:

Out of 284 respondents, 41.9% had poor level of nutrition knowledge and 57% had moderate level of functional food-related attitude, with seven types of functional foods consumed on average (57.0%). Binary logistic regression showed that university students who consumed fruits at least three times per day (aOR = 11.18; 95% CI 1.46, 80.17), salty snacks (aOR = 2.90; 95% CI 1.43, 5.86), soft drinks/sugar-sweetened beverages (SSB) (aOR = 3.12; 95% CI 1.53, 5.26) and pure juice (aOR = 2.80; 95% CI 1.48, 5.30) were more likely to consume functional foods during COVID-19 (P < 0.05).

Conclusion:

The findings could provide information to public and private sectors in terms of creating a supportive environment to encourage and promote the awareness and consumption of functional foods and their associated health benefits.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Observational_studies / Risk_factors_studies Idioma: En Revista: Malays J Med Sci Año: 2023 Tipo del documento: Article País de afiliación: Malasia Pais de publicación: Malasia
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Observational_studies / Risk_factors_studies Idioma: En Revista: Malays J Med Sci Año: 2023 Tipo del documento: Article País de afiliación: Malasia Pais de publicación: Malasia