De Piero Alexia, Bassett Natalia, Rossi Analia, Sammán Norma
Instituto Superior de Investigaciones Biológicas, Dpto. Bioquímica de la Nutrición, Facultad de Bioquímica, Química y Farmacia, UNT-CONICET, Tucumán, Argentina..
Nutr Hosp. 2015 Apr 1;31(4):1824-31. doi: 10.3305/nh.2015.31.4.8361.
The university students need to consolidate good dietary habits based on an adequate selection of food, which is a factor of fundamental importance to maintain good health and prevent disease.
to evaluate the food intake and diet profile of university students from Tucumán and its variation over time. Analyse if they accomplish current dietary recommendations.
Data collection was carried out during the years 1998-1999 (G1) and 2012-2013 (G2); was performed by a self-survey and food frequency questionnaire of food consumption. It was applied to 329 university students selected randomly. The dietary pattern was described by frequency of usual consumption of principal food groups.
Students were 25.2% male and 74.8% female, mean age 23 ± 3 years. In general, in both groups most of the students had a normal BMI, but had a high percentage of men with overweight (18.2%) and obesity (12.1%) and women with underweight (11.6%). According to the groups and sex analysis some significant statistically differences in macronutrient composition of the diet were observed: the G1 was higher carbohydrate intake than proteins and lipids; also differences in the intake of some micronutrients were found, with a higher intake of iron and less intake of vitamins B1, B2, niacin and C in G2. The diet was monotonous for both groups and with differences in the profile of nutrients. The most notable was the gradual increase consumption of sugary products, processed foods, snacks and decrease consumption of dairy, fish, fruits and vegetables in G2. In both groups, adequacy of dietary intake of the university students did not cover the recommendations of iron, calcium and vitamin A. Given the food profile observed in the student population, is warned the need to promote changes to prevent the development of obesity and cardiovascular disease in adulthood; it should be convenient to carrying out food and nutrition education.
大学生需要在合理选择食物的基础上巩固良好的饮食习惯，这是保持健康和预防疾病的至关重要因素。
评估图库曼大学生的食物摄入量和饮食结构及其随时间的变化。分析他们是否符合当前的饮食建议。
数据收集于1998 - 1999年（G1组）和2012 - 2013年（G2组）进行；通过自我调查和食物消费频率问卷进行。随机选取329名大学生参与。饮食模式通过主要食物组的通常消费频率来描述。
学生中男性占25.2%，女性占74.8%，平均年龄23±3岁。总体而言，两组中的大多数学生BMI正常，但超重男性比例较高（18.2%），肥胖男性比例为12.1%，体重过轻女性比例为11.6%。根据组和性别分析，观察到饮食中宏量营养素组成存在一些显著的统计学差异：G1组碳水化合物摄入量高于蛋白质和脂质；还发现一些微量营养素摄入量存在差异，G2组铁摄入量较高，而维生素B1、B2、烟酸和维生素C摄入量较少。两组的饮食都很单一，营养结构存在差异。最显著的是G2组含糖产品、加工食品、零食的消费量逐渐增加，而乳制品、鱼类、水果和蔬菜的消费量减少。两组中，大学生的饮食摄入量充足性均未达到铁、钙和维生素A的建议摄入量。鉴于在学生群体中观察到的食物状况，警告有必要促进改变以预防成年期肥胖和心血管疾病的发展；开展食品和营养教育应是便利可行的。
