Department of Social, Developmental and Educational Psychology, University of Huelva, 21007 Huelva, Spain.
Department of Sociology, Social Work and Public Health, University of Huelva, 21007 Huelva, Spain.
Nutrients. 2020 Jul 31;12(8):2309. doi: 10.3390/nu12082309.
The negative impact of a sedentary lifestyle and poor diet on health is evident across the lifespan, but particularly during the university period. Usually, the diet of university students is rich in sweetened drinks and processed foods and low in fruits, vegetables and legumes. Although there is an association between maintaining a healthy diet and the frequency of cooking at home, the time currently spent on cooking or learning how to cook is decreasing globally. The main aim of this study was to explore university students' perceptions about healthy cooking and barriers to eating healthily. A group of 26 students participated in four focus groups. Content analysis was conducted using Atlas.ti v.8. Students perceived cooking healthily as a more complicated and time-consuming process than cooking in general. Individual and environmental factors were the most reported barriers. Costs and time, among others, were the main barriers pointed out by students with regard to healthy eating. This study highlights the need to develop interventions that modify these false perceptions about cooking healthily, and to train students so that they are able to cook healthy meals in a quick, easy, and cost-effective way. Further, specific actions are required in the university setting to minimize access to unhealthy options and to promote those linked to healthy eating.
久坐不动的生活方式和不良饮食对健康的负面影响在整个生命周期中都很明显，但在大学期间尤为突出。通常，大学生的饮食中富含加糖饮料和加工食品，而水果、蔬菜和豆类则摄入不足。尽管保持健康饮食与在家做饭的频率之间存在关联，但现在全球用于烹饪或学习烹饪的时间正在减少。本研究的主要目的是探讨大学生对健康烹饪的看法以及影响健康饮食的障碍。一组 26 名学生参加了四个焦点小组。使用 Atlas.ti v.8 进行内容分析。学生们认为健康烹饪比一般烹饪更复杂、更耗时。个人和环境因素是报告最多的障碍。学生们指出，成本和时间等是健康饮食的主要障碍。本研究强调需要制定干预措施来改变对健康烹饪的这些错误看法，并对学生进行培训，使他们能够以快速、简单和具有成本效益的方式烹饪健康的饭菜。此外，还需要在大学环境中采取具体行动，减少对不健康选择的接触，并促进与健康饮食相关的选择。
