Kazumi Dokai Mochimasu1,2, Nobuyuki Miyatake3, Ayako Hase4. 1. Department of Food Science, Mimasaka University, Tsuyama, Okayama, 708-8511, Japan. dokai@med.kagawa-u.ac.jp. 2. Department of Hygiene, Faculty of Medicine, Kagawa University, Miki, Kagawa, 761-0793, Japan. dokai@med.kagawa-u.ac.jp. 3. Department of Hygiene, Faculty of Medicine, Kagawa University, Miki, Kagawa, 761-0793, Japan. 4. Faculty of Education, Kagawa University, Takamatsu, Kagawa, 760-8522, Japan.
Abstract
OBJECTIVE: The purpose of the present pilot study was to investigate the link between diet and mental health in female university students enrolled in a training course for registered dietitians. SUBJECTS AND METHODS: A total of 62 female university students, with a mean age of 18.79 ± 0.45 years, participated in this cross-sectional study. Diet surveys were performed using the brief-type self-administered diet history questionnaire (BDHQ). Mental health was also evaluated using the general health questionnaire-12 (GHQ-12), which was the shortest form and clinically available. Lifestyles such as physical activity levels were also evaluated. RESULTS: The mean energy intake was 1379 ± 575 kcal and the mean GHQ score was 3.11 ± 2.41. Among nutrients, vegetable fat and sucrose showed a weak positive correlation with the GHQ scores. Among food groups, potatoes, fats and oils, and confectioneries also showed a weak positive correlation with the GHQ scores. A multiple regression analysis showed that the confectioneries were the determining factor for the GHQ scores. CONCLUSION: Proper education concerning their diets and reducing confectioneries in their daily lives might be beneficial for the mental health of female university students.
OBJECTIVE: The purpose of the present pilot study was to investigate the link between diet and mental health in female university students enrolled in a training course for registered dietitians. SUBJECTS AND METHODS: A total of 62 female university students, with a mean age of 18.79 ± 0.45 years, participated in this cross-sectional study. Diet surveys were performed using the brief-type self-administered diet history questionnaire (BDHQ). Mental health was also evaluated using the general health questionnaire-12 (GHQ-12), which was the shortest form and clinically available. Lifestyles such as physical activity levels were also evaluated. RESULTS: The mean energy intake was 1379 ± 575 kcal and the mean GHQ score was 3.11 ± 2.41. Among nutrients, vegetable fat and sucrose showed a weak positive correlation with the GHQ scores. Among food groups, potatoes, fats and oils, and confectioneries also showed a weak positive correlation with the GHQ scores. A multiple regression analysis showed that the confectioneries were the determining factor for the GHQ scores. CONCLUSION: Proper education concerning their diets and reducing confectioneries in their daily lives might be beneficial for the mental health of female university students.
Entities:
Keywords:
Brief-type self-administered diet history questionnaire (BDHQ); Diet; General health questionnaire-12 (GHQ-12); Training course for registered dietitians
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