Iglesias López María Teresa, Marchena-Giráldez Carlos Alberto, Bernabéu-Brotons Elena
Facultad de Ciencias de la Salud. Universidad Francisco de Vitoria, Spain.
Facultad de Educación y Psicología. Universidad Francisco de Vitoria, Spain.
Heliyon. 2023 Nov 30;9(12):e22903. doi: 10.1016/j.heliyon.2023.e22903. eCollection 2023 Dec.
The aim of the study was to analyze dietary habits, alcohol habits, emotional eating and anxiety in a sample of Spanish nursing students. These students appear to be essential to the field of public health and to teaching their future patients about their own good practices.
A cross-sectional investigation was conducted. Participants completed the Emotional Eater Questionnaire, the Alcohol Use Disorder Identification Test (AUDIT) test to evaluate alcohol intake, the State-Trait anxiety Inventory (STAI) test to measure levels of anxiety as a state and anxiety as a trait, and self-reported sociodemographic data. Following classroom instruction, three-day food records were used to gauge food intake.
The calorie intake for the macronutrients Ca, Mg, K, and Fe were below the Recommended Dietary Intakes (DRI) and imbalanced. The percentage E of proteins was 132.7 % more than recommended, while the percentage of carbohydrates is below the recommended level. Dietary energy consumption barely equaled 78 % of the total energy consumed by this sex and age group. With respect to emotional eating, nursing women students were low emotional eater (44 %) > emotional eater (30 %) > non-emotional eater (22.7 %). The students' emotional eating is substantially connected with fast food and sweets, or less healthy food intake behaviors. According to the Alcohol Use Disorder Identification Test (AUDIT), 82.7 % of female students used alcohol on a regular basis in a low-risk manner.
The findings demonstrated a link between anxiety and dietary fat intake. Trait anxiety was negatively connected with emotional eating (EE), whereas state anxiety was positively correlated with meat consumption. It is crucial to consider these findings when creating prevention/intervention plans and profiles of harmful eating behaviors.
本研究旨在分析西班牙护理专业学生样本中的饮食习惯、饮酒习惯、情绪化进食和焦虑情况。这些学生对于公共卫生领域以及向未来患者传授良好行为习惯而言似乎至关重要。
开展了一项横断面调查。参与者完成了情绪化进食问卷、用于评估酒精摄入量的酒精使用障碍识别测试（AUDIT）、用于测量状态焦虑和特质焦虑水平的状态-特质焦虑量表（STAI）测试，以及自我报告的社会人口统计学数据。在课堂指导后，使用三天的食物记录来评估食物摄入量。
常量营养素钙、镁、钾和铁的卡路里摄入量低于推荐膳食摄入量（DRI）且不均衡。蛋白质的E百分比比推荐值高132.7%，而碳水化合物的百分比低于推荐水平。膳食能量消耗仅相当于该性别和年龄组总能量消耗的78%。关于情绪化进食，护理专业女学生中低情绪化进食者（44%）>情绪化进食者（30%）>非情绪化进食者（22.7%）。学生的情绪化进食与快餐、甜食或不太健康的食物摄入行为密切相关。根据酒精使用障碍识别测试（AUDIT），82.7%的女学生以低风险方式经常饮酒。
研究结果表明焦虑与膳食脂肪摄入之间存在联系。特质焦虑与情绪化进食（EE）呈负相关，而状态焦虑与肉类消费呈正相关。在制定有害饮食行为的预防/干预计划和概况时考虑这些发现至关重要。
