Diet status of college students evaluated by applying the photographic analysis method
10.4163/jnh.2023.56.4.439
- Author:
Chae Hong LEE
1
;
Kyung A LEE
Author Information
1. Department of Food Science & Nutrition, Daegu Catholic University, Gyeongsan 38430, Korea
- Publication Type:Research Article
- From:Journal of Nutrition and Health
2023;56(4):439-453
- CountryRepublic of Korea
- Language:English
-
Abstract:
Purpose:Concerns about accelerated aging are regularly being discussed. This study analyzed the dietary status and nutritional intake of college students who are about to enter their 30s and 40s. We further suggest ways to eat healthily.
Methods:Totally, 67 students attending Daegu Catholic University were provided with a three-day meal record and analyzed.
Results:The average demographics of the subjects were as follows: age 23.2 ± 2.0 years, height 165.1 ± 9.0 cm, weight 65.4 ± 13.6 kg, and BMI 23.5 ± 3.9 kg/m2 . Overall, 76.3% of the subjects skipped breakfast. The food intake evaluation according to the food group intake pattern and the recommended number of servings determined that 38.3% of the subjects did not consume fruits and dairy products (GMVFDS = 111001), and both men and women lacked all food groups. Analysis of the nutrient intake state revealed lesser nutrient intake than the estimated energy need. Evaluation of the %RDA found that consumption of phosphorus was above the recommended amount, whereas all other nutrients were below the recommended amount. Men had a higher intake rate of phosphorus (p < 0.01), iron (p < 0.001), and sodium (p < 0.05) than women, whereas the intake rate of dietary fiber was higher in women (p < 0.05). Evaluation of the food intake by 22 food categories revealed that intake of regular grains was more in men than in women (p < 0.05) whereas women consumed significantly more mixed grains (p< 0.01). In protein foods, men consumed more meat (p < 0.01), while women consumed more eggs (p < 0.05) and beans (p < 0.05). Evaluating the fruit intake, juices were more frequently consumed by men than by women (p < 0.05). No differences were obtained in food intake and nutrient intake status according to obesity.
Conclusion:Based on these results, there is an urgent requirement for attention and support for university cafeterias in order to induce changes in the eating habits of college students. Among other initiatives, this can be achieved by providing diet improvement programs and menus that consider food preferences.
