Factors Associated with Diet Quality during COVID-19 Pandemic among Undergraduate Students in Universiti Putra Malaysia
https://doi.org/10.47836/mjmhs.19.4.36
- Author:
Noraida Omar
1
;
Dalina Puteri Aripin
2
Author Information
1. Department of Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia&Malaysian Research Institute on Ageing (MyAgeing), Universiti Putra Malaysia, Selangor, Malaysia
2. Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia
- Publication Type:Journal Article
- Keywords:
Diet quality, Diet, COVID-19, Undergraduate, Pandemic
- From:Malaysian Journal of Medicine and Health Sciences
2023;19(No.4):247-257
- CountryMalaysia
- Language:English
-
Abstract:
Introduction: The COVID-19 preventive and restriction measures may disrupt an individual’s daily diet quality, potentially leading to obesity and other non-communicable diseases. This study aims to assess and determine factors
associated with diet quality during the COVID-19 pandemic among undergraduate students at Universiti Putra Malaysia. Methods: 130 eligible undergraduate students, who participated in this cross-sectional study were assessed
using Global Physical Activity Questionnaire (GPAQ), Depression, Anxiety, Stress Scale (DASS-21), and Rapid Eating
Assessment for Participants short version (REAP-S). Self-reported sociodemographic characteristics, body weight
status, and nutrition knowledge were evaluated. Statistical analysis was conducted using IBM SPSS 26.0 and p<0.05
was denoted as statistically significant. Results: Most of the respondents were female (76.2%), aged between 20-22
years old (64.6%), Bumiputera (80.0%), funded by loan or scholarship (73.1%), low socioeconomic status (60.0%),
residing in the family household (57.7%), consumed home-cooked meals (58.5%), and used the e-hailing food services for 0-3 days/week (63.1%). There was an equal distribution in the year and program of study in every selected
faculty. Most were having normal BMI status (54.6%), good nutrition knowledge (66.9%), sedentary (48.5%), less
severe mental health status (85.4%), and good diet quality (62.3%). Nonetheless, throughout the study, only the
anxiety subscale was associated with diet quality (r= -0.20, p<0.05). Conclusion: Perceived anxiety may lead to poor
diet quality. Future studies could determine the food environment and food security faced by the students as these
factors vary among individuals. It is also recommended to measure diet quality differences before, during, or after
the pandemic.
- Full text:11.2023my1587.pdf
