Food aversions and preferences of Nursing and Physical Therapy students
Section: Health and quality of life
How to quote
Durá Ros MJ et al. Aversiones y preferencias alimenticias de los estudiantes de Enfermería y Fisioterapia. Metas de Enferm dic 2010/ene 2011; 13(10): 14-19
Authors
1María Jesús Durá Ros, 2María José Noriega Borge, 2Felicitas Merino de la Hoz, 3Blanca Fernández Crespo, 4Rosario Rojo Durán, 5Marina Rosa Ortiz Otero, 6Carlos Redondo Figuero, 6Teresa Amigo Lanza, 6Pedro de Rufino Rivas
Position
1 Profesora Titular del Departamento de Enfermería de la Universidad de Cantabria. 2Profesora ayudante del Departamento de Enfermería de la Universidad de Cantabria.3Profesora Titular de la Escuela de Enfermería de la Universidad del País Vasco.4Profesora Titular de la Escuela de Enfermería de la Universidad de Extremadura.5Médico del Hospital Universitario Marqués de Valdecilla.6Profesor/a del Departamento de Ciencias Médicas y Quirúrgicas del Área de Pediatría, Universidad de Cantabria.
Contact address
María Jesús Durá Ros. Departamento de Enfermería. Escuela de Enfermería. Universidad de Cantabria. Avda. de Valdecilla, s/n. 39008 Santander.
Contact email: duramj@unican.es
Abstract
Method: a cross-sectional study was performed, in which a sample of 606 students was analysed: 88 males (14,5%) and 518 females (85,5%), aged 18 to 43 years, enrolled in the aforementioned Nursing and Physical Therapy Schools, completed a self-administered questionnaire. A database endowed with mechanisms that prevented the introduction of incorrect values was designed using Microsoft Access®. Data were analysed using the R statistical program, version 2.9.0. In all hypotheses contrasts, the significance level was 0,05.
Results: dietary pasta, cured serrano ham and potatoes were the students’ favourite foods. On the other hand, vegetables, legumes and fish comprised the primary food aversions. Overall, lentils, lettuce, strawberries, water and dietary pasta were the most highly valued foods within their corresponding food and drink groups.
Conclusion: the data obtained are useful to detect eating habits and observe future trends of food preferences, which, together with other parameters, enable us to characterize the eating behaviour of university students.
Keywords:
aversions; preferencesdietary pasta
Versión en Español
Título:
Aversiones y preferencias alimenticias de los estudiantes de Enfermería y Fisioterapia
