Nutrition habits of students from occupational training schools
Section: Health and quality of life
How to quote
Araujo PJ. Hábitos alimenticios de estudiantes de formación profesional ocupacional. Metas de Enferm dic 2011/ene 2012; 14(10): 21-26
Authors
Pedro Jorge Araujo
Position
Enfermero. Máster Internacional en Nutrición y Dietética. Centro de Estudios Técnicos Superiores de Canarias (CETESCA). Vegueta (Las Palmas).
Contact address
C/ Delgado, 8. 35460 Gáldar (Las Palmas de Gran Canaria).
Contact email: pedroja25@hotmail.com
Abstract
Objective: To identify eating habits and physical activity of students from occupational training (FPO) of Las Palmas de Gran Canaria.
Material and methods: Cross-sectional study conducted on 74
unemployed students attending occupational training courses in 2008, who used a self-administered questionnaire with 13 items.
Results: 18.9% never ate breakfast and a 39.19% did not perform physical activity. 75.7% consumed milk, yogurt, and milk-derivates daily, and 56.8% ate bread. 44.6% consumed vegetable three times a week, 36.5% ate fruit, 59.5% legumes, 47.3% potatoes, 73% fish, 62.2% red meat, 59. 5% rice and pasta and 70.3% consumed eggs. 40.5% ate white meat 3 or 4 times a week. 50% consumed 5 or 6 times a week sweets, cakes, pastries and snacks and 32.4% drank soft drinks, and 48.6% of respondents consumed fast food 1 or 2 times a week.
Conclusions: A significant percentage of students skip breakfast and never physically exercised. Consumption of milk, yogurt and derivatives, bread and white meat is within the dietary recommendations, while consumption of vegetables, fruits, potatoes, rice, pasta, legumes, fish, meat and eggs was not. A high consumption of sweets, cakes, pastries, soft drinks and fast foods has also been identified.
Material and methods: Cross-sectional study conducted on 74
unemployed students attending occupational training courses in 2008, who used a self-administered questionnaire with 13 items.
Results: 18.9% never ate breakfast and a 39.19% did not perform physical activity. 75.7% consumed milk, yogurt, and milk-derivates daily, and 56.8% ate bread. 44.6% consumed vegetable three times a week, 36.5% ate fruit, 59.5% legumes, 47.3% potatoes, 73% fish, 62.2% red meat, 59. 5% rice and pasta and 70.3% consumed eggs. 40.5% ate white meat 3 or 4 times a week. 50% consumed 5 or 6 times a week sweets, cakes, pastries and snacks and 32.4% drank soft drinks, and 48.6% of respondents consumed fast food 1 or 2 times a week.
Conclusions: A significant percentage of students skip breakfast and never physically exercised. Consumption of milk, yogurt and derivatives, bread and white meat is within the dietary recommendations, while consumption of vegetables, fruits, potatoes, rice, pasta, legumes, fish, meat and eggs was not. A high consumption of sweets, cakes, pastries, soft drinks and fast foods has also been identified.
Keywords:
descriptive; eating habits; frequency of food consumption; occupational training; physical activity; research; studentsunemployed
Versión en Español
Título:
Hábitos alimenticios de estudiantes de formación profesional ocupacional
