Food behavior in student residence halls: a setting for health promotion
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| Natura: | Artículo científico |
| Lingua: | en |
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Universidade de São Paulo
2007
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| _version_ | 1876425087740018688 |
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| author | Hayda Josiane Alves |
| author_facet | Hayda Josiane Alves |
| contents | Food behavior in student residence halls: a setting for health promotion Hayda Josiane Alves Maria Cristina Faber Boog Salud Students Food habits Food and nutri tion education Feeding behavior OBJECTIVE:To qualitatively describe food practices of students living in a residence hall.METHODS:A quantitative and qualitative study was carried out in a drawn sample of 100 university students living in a residence hall in the city of Campinas, Southeastern Brazil, in 2004. Students were interviewed using a questionnaire to collect 24-hour food recall information including open questions on shopping and intake practices. Criteria were established for the analysis of meal quality. The Chi-square and the exact Fisher test were used at a 5% signifi cance level. Representations based on Moscivici’s theory of social representations were obtained in the interviews and analyzed.RESULTS: Assessment of 24-hour food recall: breakfast – 30% of the students skipped it, 13% had full, 37% had standard and 20% had partial meal; lunch – 5% skipped, 72% had full, and 23% had partial meal; dinner – 1% skipped, 36% had full, and 63% had partial meal. Lunch was the best quality meal and of those who had lunch, 63% had it at the university cafeteria. Of all respondents, 48% had no fruit and 39% had no milk. Most (69%) showed an individual food behavior and 43% thought that having meals together had a positive impact on their food behavior. The experience of becoming the provider of their own food changes the students’ food behaviors and representations.CONCLUSIONS:Diet quality, patterns of commensality and social representations of food provide input for developing healthy diet care and health promotion. 2007 artículo científico 0034-8910 https://www.redalyc.org/articulo.oa?id=67240195005 en http://www.redalyc.org/revista.oa?id=672 Revista de Saúde Pública application/pdf Universidade de São Paulo Revista de Saúde Pública (Brasil) Num.2 Vol.41 |
| format | Artículo científico |
| id | redalyc_67240195005 |
| institution | Redalyc |
| language | en |
| publishDate | 2007 |
| publisher | Universidade de São Paulo |
| spellingShingle | Food behavior in student residence halls: a setting for health promotion Hayda Josiane Alves Salud Students Food habits Food and nutri tion education Feeding behavior Food behavior in student residence halls: a setting for health promotion Hayda Josiane Alves Maria Cristina Faber Boog Salud Students Food habits Food and nutri tion education Feeding behavior OBJECTIVE:To qualitatively describe food practices of students living in a residence hall.METHODS:A quantitative and qualitative study was carried out in a drawn sample of 100 university students living in a residence hall in the city of Campinas, Southeastern Brazil, in 2004. Students were interviewed using a questionnaire to collect 24-hour food recall information including open questions on shopping and intake practices. Criteria were established for the analysis of meal quality. The Chi-square and the exact Fisher test were used at a 5% signifi cance level. Representations based on Moscivici’s theory of social representations were obtained in the interviews and analyzed.RESULTS: Assessment of 24-hour food recall: breakfast – 30% of the students skipped it, 13% had full, 37% had standard and 20% had partial meal; lunch – 5% skipped, 72% had full, and 23% had partial meal; dinner – 1% skipped, 36% had full, and 63% had partial meal. Lunch was the best quality meal and of those who had lunch, 63% had it at the university cafeteria. Of all respondents, 48% had no fruit and 39% had no milk. Most (69%) showed an individual food behavior and 43% thought that having meals together had a positive impact on their food behavior. The experience of becoming the provider of their own food changes the students’ food behaviors and representations.CONCLUSIONS:Diet quality, patterns of commensality and social representations of food provide input for developing healthy diet care and health promotion. 2007 artículo científico 0034-8910 https://www.redalyc.org/articulo.oa?id=67240195005 en http://www.redalyc.org/revista.oa?id=672 Revista de Saúde Pública application/pdf Universidade de São Paulo Revista de Saúde Pública (Brasil) Num.2 Vol.41 |
| title | Food behavior in student residence halls: a setting for health promotion |
| topic | Salud Students Food habits Food and nutri tion education Feeding behavior |
| url | https://www.redalyc.org/articulo.oa?id=67240195005 |