Department of Public Health, Institute of Public Health, Federal University of Mato Grosso, Cuiabá, Mato GrossoCEP 78060-900, Brazil.
Department of Food and Nutrition, College of Nutrition, Federal University of Mato Grosso, Cuiabá, Mato GrossoCEP 78060-900, Brazil.
Br J Nutr. 2021 Jul 14;126(1):53-65. doi: 10.1017/S0007114520003761. Epub 2020 Sep 24.
This is a cross-sectional analysis of data obtained in the baseline of the Longitudinal Study on the Lifestyle and Health of University Students (n 685) carried out in a public Brazilian university. Food intake was assessed using a 24-h dietary recall. Dietary patterns (DP) for breakfast, lunch and dinner were identified using principal component analysis. Generalised linear models were used to analyse the variables associated with each DP. Three DP were extracted for each meal: breakfast: 'White bread and butter/margarine', 'Coffee and tea' and 'Sausages, whole wheat bread and cheese'; lunch: 'Traditional', 'Western' and 'Vegetarian' and dinner: 'Beans, rice and processed juice', 'White bread and butter/margarine' and 'White meat, eggs and natural juice'. Students who had meals at the campus showed greater adherence to the 'White bread and butter/margarine' (exp (βadj) = 1·15, 95 % CI 1·11, 1·19) and 'Coffee and tea' (exp (βadj) = 1·06, 95 % CI 1·02, 1·10) breakfast patterns; 'Western' lunch pattern (exp (βadj) = 1·04, 95 % CI 1·01, 1·08) and to the 'Beans, rice and processed juice' dinner pattern (exp (βadj) = 1·10, 95 % CI 1·06, 1·14). Having meals at the campus was associated with lower adherence to the 'Sausages, whole wheat bread and cheese' breakfast pattern (exp (βadj) = 0·93, 95 % CI 0·89, 0·97), 'Traditional' lunch pattern (exp (βadj) = 0·96, 95 % CI 0·93, 0·99) and to the 'White bread and butter/margarine' (exp (βadj) = 0·96, 95 % CI 0·93, 0·99) and 'White meat, eggs and natural juice' (exp (βadj) = 0·96, 95 % CI 0·93, 0·99) dinner pattern. The food environment at campus may influence students' DP. Recognising meal eating patterns is important to support healthy eating promotion strategies on campus. Adjustments in the University Canteen menu could contribute to healthier eating choices among students.
这是一项在巴西一所公立大学进行的大学生生活方式和健康纵向研究（n=685）基线数据的横断面分析。采用 24 小时膳食回顾法评估食物摄入量。使用主成分分析识别早餐、午餐和晚餐的膳食模式（DP）。使用广义线性模型分析与每种 DP 相关的变量。对于每顿饭，都提取了三个 DP：早餐：“白面包和黄油/人造黄油”、“咖啡和茶”和“香肠、全麦面包和奶酪”；午餐：“传统”、“西式”和“素食”；晚餐：“豆类、米饭和加工果汁”、“白面包和黄油/人造黄油”和“白肉、鸡蛋和天然果汁”。在校园就餐的学生更倾向于选择“白面包和黄油/人造黄油”（exp（βadj）=1.15，95%CI 1.11，1.19）和“咖啡和茶”（exp（βadj）=1.06，95%CI 1.02，1.10）早餐模式；“西式”午餐模式（exp（βadj）=1.04，95%CI 1.01，1.08）和“豆类、米饭和加工果汁”晚餐模式（exp（βadj）=1.10，95%CI 1.06，1.14）。在校园就餐与较低的“香肠、全麦面包和奶酪”早餐模式（exp（βadj）=0.93，95%CI 0.89，0.97）、“传统”午餐模式（exp（βadj）=0.96，95%CI 0.93，0.99）和“白面包和黄油/人造黄油”（exp（βadj）=0.96，95%CI 0.93，0.99）和“白肉、鸡蛋和天然果汁”（exp（βadj）=0.96，95%CI 0.93，0.99）晚餐模式的依从性相关。校园的食物环境可能会影响学生的 DP。识别膳食模式对于支持校园内的健康饮食促进策略很重要。调整大学食堂的菜单可以促进学生更健康的饮食选择。
