Fabián Lanuza1,2,3, Gladys Morales2,4, Carlos Hidalgo-Rasmussen5,6, Teresa Balboa-Castillo2,4, Manuel S Ortiz2,7, Carlos Belmar8, Sergio Muñoz2,4. 1. Departamento de Pediatría y Cirugía Infantil, Facultad de Medicina, Universidad de La Frontera, Temuco, Chile. 2. Centro de Investigación en Epidemiología Cardiovascular y Nutricional (EPICYN), Universidad de La Frontera, Temuco, Chile. 3. Biomarkers and Nutrimetabolomics Laboratory, Department of Nutrition, Food Sciences and Gastronomy, Faculty of Pharmacy and Food Sciences, CIBER Fragilidad y Envejecimiento Saludable (CIBERFES), Instituto de Salud Carlos III, University of Barcelona, Barcelona, Spain. 4. Departamento de Salud Pública, Facultad de Medicina, Universidad de La Frontera, Temuco, Chile. 5. Centro de Investigación en Riesgos y Calidad de vida (CIRCAV), Universidad de Guadalajara, Jalisco, México. 6. Centro de Estudios Avanzados, Universidad de Playa Ancha, Viña del Mar, Chile. 7. Departamento de Psicología, Facultad de Educación, Ciencias Sociales y Humanidades, Universidad de La Frontera, Temuco, Chile. 8. Dirección de Desarrollo Estudiantil, Vicerrectoría Académica, Universidad de La Frontera, Temuco, Chile.
Abstract
Objective To estimate the association between eating habits and quality of life (QOL) in Chilean university students. Participants: 1,212 students from the Universidad de La Frontera, Chile (mean age 18.7 ± 2.15) were surveyed in January-March 2018. Methods: Participants completed a cross-sectional self-report survey to evaluate QOL using the WHOQOL-BREF scale and eating habits with a food habits survey. Results: Students reporting a better healthy eating habits score also presented a higher QOL. Eating breakfast and eating home-cooked meals is a protective factor for QOL in each domain. The consumption of sweet snacks was shown to be a risk factor for the physical health and environment domains. The consumption of fast food is shown as the greatest risk factor in the physical domain. Conclusion: Healthy and unhealthy eating habits are associated with different dimensions of QOL. University authorities should develop new policies to improve the QOL of the entire university community.
Objective To estimate the association between eating habits and quality of life (QOL) in Chilean university students. Participants: 1,212 students from the Universidad de La Frontera, Chile (mean age 18.7 ± 2.15) were surveyed in January-March 2018. Methods: Participants completed a cross-sectional self-report survey to evaluate QOL using the WHOQOL-BREF scale and eating habits with a food habits survey. Results: Students reporting a better healthy eating habits score also presented a higher QOL. Eating breakfast and eating home-cooked meals is a protective factor for QOL in each domain. The consumption of sweet snacks was shown to be a risk factor for the physical health and environment domains. The consumption of fast food is shown as the greatest risk factor in the physical domain. Conclusion: Healthy and unhealthy eating habits are associated with different dimensions of QOL. University authorities should develop new policies to improve the QOL of the entire university community.
Entities:
Keywords:
breakfast; eating habits; quality of life; university students
Authors: Elina Bergman; Henna Vepsäläinen; Maijaliisa Erkkola; Marika Laaksonen; Hannu Kautiainen; Markus A Penttinen; Päivi Rautava; Päivi E Korhonen Journal: Nutrients Date: 2022-09-02 Impact factor: 6.706
Authors: Ilse Adriana Gutiérrez-Pérez; Pedro Delgado-Floody; Daniel Jerez-Mayorga; Diego Soto-García; Felipe Caamaño-Navarrete; Isela Parra-Rojas; Nacim Molina-Gutiérrez; Iris Paola Guzmán-Guzmán Journal: Int J Environ Res Public Health Date: 2021-05-19 Impact factor: 3.390