Nutrition in Foodservice Research Centre (NUPPRE, Núcleo de Pesquisa de Nutrição em Produção de Refeições), Postgraduate Programme in Nutrition, Department of Nutrition, Federal University of Santa Catarina, Campus Universitário João Davi Ferreira Lima, Trindade, Florianópolis, Santa Catarina 88040-900, Brazil.
Nutrition in Foodservice Research Centre (NUPPRE, Núcleo de Pesquisa de Nutrição em Produção de Refeições), Postgraduate Programme in Nutrition, Department of Nutrition, Federal University of Santa Catarina, Campus Universitário João Davi Ferreira Lima, Trindade, Florianópolis, Santa Catarina 88040-900, Brazil.
Appetite. 2021 Nov 1;166:105432. doi: 10.1016/j.appet.2021.105432. Epub 2021 Jun 2.
Most university students are transitioning to adulthood, and tend to adopt unhealthy eating habits characterised by a low intake of fruits and vegetables. Few studies have specifically addressed the consumption of vegetables, which have a high content of minerals, fibre, and active compounds. The aim of this investigation was to assess vegetable consumption frequency among university students in a Brazilian capital and examine associations with individual characteristics and cooking skills. This crosssectional study used a online questionnaire to collect data. Cooking skills were evaluated in eight dimensions. Vegetable consumption was recorded in five frequency groups and then categorised into daily and non-daily consumption. Data were subjected to Pearson's chi-squared or analysis of variance followed by Bonferroni post hoc test. Associations between cooking skill dimensions and daily vegetable consumption were identified by crude and adjusted logistic regression analyses.Adjustment was performed for sex, age, paternal education, and overweight/obesity.Results are expressed as odds ratios (p < 0.05). Less than half of the respondents (N = 237; 45%) reported consuming vegetables daily. Higher level of paternal education, not being overweight or obese, and higher scores on seven cooking skill dimensions were positively associated with daily vegetable consumption. Given the scarcity of research on the topic, the findings of this study make a significant contribution to knowledge and may support public health strategies for promoting vegetable consumption among university students.
大多数大学生正在向成年期过渡，往往养成了不健康的饮食习惯，表现为水果和蔬菜摄入量低。很少有研究专门针对蔬菜消费进行研究，蔬菜含有丰富的矿物质、纤维和活性化合物。本研究旨在评估巴西首都大学生的蔬菜消费频率，并研究其与个体特征和烹饪技能的关系。这是一项横断面研究，使用在线问卷收集数据。烹饪技能评估分为八个维度。蔬菜消费记录在五个频率组中，然后分为每日和非每日消费。数据采用皮尔逊卡方检验或方差分析，然后进行 Bonferroni 事后检验。通过粗逻辑回归和调整逻辑回归分析确定烹饪技能维度与每日蔬菜消费之间的关联。调整因素包括性别、年龄、父亲教育程度和超重/肥胖。结果以比值比（p<0.05）表示。不到一半的受访者（N=237；45%）报告每天食用蔬菜。父亲的教育程度较高、不超重或肥胖以及在七个烹饪技能维度上的得分较高与每日食用蔬菜呈正相关。鉴于该主题的研究较少，本研究的结果为知识做出了重要贡献，并可能支持促进大学生蔬菜消费的公共卫生策略。
