Open Science Research Excellence

Open Science Index

Commenced in January 2007 Frequency: Monthly Edition: International Paper Count: 2

2
16345
Evaluation of Eating Habits among Portuguese University Students: A Preliminary Study
Abstract:

Portuguese diet has been gradually diverging from the basic principles of healthy eating, leading to an unbalanced dietary pattern which, associated with increasing sedentary lifestyle, has a negative impact on public health. The main objective of this work was to characterize the dietary habits of university students in Viseu, Portugal. The study consisted of a sample of 80 university students, aged between 18 and 28 years. Anthropometric data (weight (kg) and height (m)) were collected and Body Mass Index (BMI) was calculated. The dietary habits were assessed through a three-day food record and the software Medpoint was used to convert food into energy and nutrients. The results showed that students present a normal body mass index. Female university students made a higher number of daily meals than male students, and these last skipped breakfast more frequently. The values of average daily intake of energy, macronutrients and calcium were higher in males. The food pattern was characterized by a predominant consumption of meat, cereal, fats and sugar. Dietary intake of dairy products, fruits, vegetables and legumes does not meet the recommendations, revealing inadequate food habits such as hypoglycemic, hyperprotein and hyperlipidemic diet. Our findings suggest that preventive interventions should be focus in promoting healthy eating habits and physical activity in adulthood.

1
11286
Food Habits and Nutritional Status of Fiji Rugby Players
Abstract:

The 15-a-side Fiji rugby team trains well in preparations for any rugby competition but rarely performs to expectations. In order to help the Fiji local based rugby players to identify some key basic areas in improving their performance, a series of workshops were conducted to assess their nutritional status and dietary habits in relation to energy demand during rugby matches. The nutrition workshop included the administration of questionnaires to 19 local based rugby players, requesting the following information: usual food intakes, training camp food intakes, carbohydrate loading, pre-game meals and post-game meals. The study revealed that poor eating habits of the players resulted in the low carbohydrate intake, which may have contributed to increase levels of fatigue leading to loss of stamina even before the second half of the game. It appears that the diet of most 15-a-side players does not provide enough energy to enable them to last the full eightyminutes of the game.

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