Dietary changes and sleep procrastination among university professors and students during the COVID-19 pandemic
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/28769 |
Resumo: | Objective: To understand the relationship between food during the COVID-19 pandemic and sleep procrastination among teachers and students. Methodology: Cross-sectional study, professors and students of a State University of Bahia (n=495). The population was invited to participate in the research through virtual means (email and social networks), and they were asked if they had any influence on the weight and consumption of food groups during social distancing. The habit of procrastinating or bedtime was assessed using the Bedtime Procrastination Scale. To assess the pattern of sleep procrastination, Exploratory Factor Analysis was used with the principal component analysis technique. For Data statistics used up Sta Software Version 12.0. Results: During social distancing in COVID-19, it can be observed that university students who procrastinated sleep had higher consumption of fast foods (PR= 1.68 95%CI = 1.14-2.49), when compared to who slept at the right time (PR= 0.87 95%CI = 0.82-1.08). Conclusion: The university results show an increase in total food intake and consumption of fast food with difficulties in starting sleep and an increase in the rate of procrastination at the time of professors and students. |
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Dietary changes and sleep procrastination among university professors and students during the COVID-19 pandemicCambios en la dieta y procrastinación del sueño entre profesores y estudiantes universitarios durante la pandemia de COVID-19Mudanças alimentares e procrastinação do sono entre docentes e discentes universitários durante a pandemia da COVID-19 COVID-19NutriçãoSono.COVID-19NutriciónDormir.COVID-19NutritionSleep. Objective: To understand the relationship between food during the COVID-19 pandemic and sleep procrastination among teachers and students. Methodology: Cross-sectional study, professors and students of a State University of Bahia (n=495). The population was invited to participate in the research through virtual means (email and social networks), and they were asked if they had any influence on the weight and consumption of food groups during social distancing. The habit of procrastinating or bedtime was assessed using the Bedtime Procrastination Scale. To assess the pattern of sleep procrastination, Exploratory Factor Analysis was used with the principal component analysis technique. For Data statistics used up Sta Software Version 12.0. Results: During social distancing in COVID-19, it can be observed that university students who procrastinated sleep had higher consumption of fast foods (PR= 1.68 95%CI = 1.14-2.49), when compared to who slept at the right time (PR= 0.87 95%CI = 0.82-1.08). Conclusion: The university results show an increase in total food intake and consumption of fast food with difficulties in starting sleep and an increase in the rate of procrastination at the time of professors and students.Objetivo: Comprender la relación entre la alimentación durante la pandemia de COVID-19 y la procrastinación del sueño entre docentes y estudiantes. Metodología: Estudio transversal, profesores y alumnos de una Universidad Estadual de Bahia (n=495). Se invitó a la población a participar de la investigación a través de medios virtuales (correo electrónico y redes sociales), y se les preguntó si tenían alguna influencia en el peso y consumo de grupos de alimentos durante el distanciamiento social. El hábito de procrastinar o la hora de acostarse se evaluó mediante la Bedtime Procrastination Scale. Para evaluar el patrón de procrastinación del sueño, se utilizó el Análisis Factorial Exploratorio con la técnica de análisis de componentes principales. Para Estadísticas de datos agotadas Sta Software Versión 12.0. Resultados: Durante el distanciamiento social en COVID-19, se puede observar que los universitarios que postergaron el sueño tuvieron un mayor consumo de comidas rápidas (RP= 1.68 IC95%= 1.14-2.49), cuando comparados a los que durmieron a la hora adecuada (RP = 0,87 IC95% = 0,82-1,08). Conclusión: Los resultados universitarios muestran un aumento en la ingesta total de alimentos y consumo de comida rápida con dificultades para iniciar el sueño y un aumento en la tasa de procrastinación a la hora de profesores y estudiantes.Objetivo: Compreender a relação entre alimentação durante a pandemia da COVID-19 e procrastinação do sono entre docentes e discentes. Metodologia: Estudo transversal, envolvendo docentes e discentes de uma Universidade Estadual da Bahia (n=495). A população foi convidada a participar da pesquisa por meio virtual (e-mail e redes sociais), e foram questionados se houveram mudanças no peso e consumo dos grupos alimentares durante o distanciamento social. O hábito de procrastinar o horário de dormir foi avaliado por meio da Escala de Procrastinação na Hora de Dormir. Para avaliar o padrão de procrastinação do sono foi empregada a Análise Fatorial Exploratória com técnica de análise por componentes principais. Para as análises estatísticas dos dados utilizou-se o Software Stata Versão 12.0. Resultados: Durante o distanciamento social na COVID-19, pode-se observar que, os universitários que procrastinaram o sono apresentaram maior consumo de fast foods (RP= 1,68 IC95% = 1,14-2,49), quando comparados aos que dormiam na hora certa (RP= 0,87 IC95% = 0,82-1,08). Conclusão: Os resultados mostram o aumento da ingestão total de alimentos e consumo de fast food com as dificuldades no início do sono e elevado índice de procrastinação na hora de dormir entre docentes e discentes universitários.Research, Society and Development2022-04-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2876910.33448/rsd-v11i6.28769Research, Society and Development; Vol. 11 No. 6; e3111628769Research, Society and Development; Vol. 11 Núm. 6; e3111628769Research, Society and Development; v. 11 n. 6; e31116287692525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/28769/24948Copyright (c) 2022 Cinthia Soares Lisboa ; Leila Magda Rodrigues Almeida; Vinícius Lima de Souza Gonçalves ; Daniel Matos Barreto ; Paula Silva Santos; Karla Rocha Pithon; Jerusa da Mota Santana https://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessLisboa , Cinthia Soares Almeida, Leila Magda Rodrigues Gonçalves , Vinícius Lima de Souza Barreto , Daniel Matos Santos, Paula Silva Pithon, Karla Rocha Santana , Jerusa da Mota 2022-05-13T18:04:10Zoai:ojs.pkp.sfu.ca:article/28769Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:46:03.371105Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Dietary changes and sleep procrastination among university professors and students during the COVID-19 pandemic Cambios en la dieta y procrastinación del sueño entre profesores y estudiantes universitarios durante la pandemia de COVID-19 Mudanças alimentares e procrastinação do sono entre docentes e discentes universitários durante a pandemia da COVID-19 |
title |
Dietary changes and sleep procrastination among university professors and students during the COVID-19 pandemic |
spellingShingle |
Dietary changes and sleep procrastination among university professors and students during the COVID-19 pandemic Lisboa , Cinthia Soares COVID-19 Nutrição Sono. COVID-19 Nutrición Dormir. COVID-19 Nutrition Sleep. |
title_short |
Dietary changes and sleep procrastination among university professors and students during the COVID-19 pandemic |
title_full |
Dietary changes and sleep procrastination among university professors and students during the COVID-19 pandemic |
title_fullStr |
Dietary changes and sleep procrastination among university professors and students during the COVID-19 pandemic |
title_full_unstemmed |
Dietary changes and sleep procrastination among university professors and students during the COVID-19 pandemic |
title_sort |
Dietary changes and sleep procrastination among university professors and students during the COVID-19 pandemic |
author |
Lisboa , Cinthia Soares |
author_facet |
Lisboa , Cinthia Soares Almeida, Leila Magda Rodrigues Gonçalves , Vinícius Lima de Souza Barreto , Daniel Matos Santos, Paula Silva Pithon, Karla Rocha Santana , Jerusa da Mota |
author_role |
author |
author2 |
Almeida, Leila Magda Rodrigues Gonçalves , Vinícius Lima de Souza Barreto , Daniel Matos Santos, Paula Silva Pithon, Karla Rocha Santana , Jerusa da Mota |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Lisboa , Cinthia Soares Almeida, Leila Magda Rodrigues Gonçalves , Vinícius Lima de Souza Barreto , Daniel Matos Santos, Paula Silva Pithon, Karla Rocha Santana , Jerusa da Mota |
dc.subject.por.fl_str_mv |
COVID-19 Nutrição Sono. COVID-19 Nutrición Dormir. COVID-19 Nutrition Sleep. |
topic |
COVID-19 Nutrição Sono. COVID-19 Nutrición Dormir. COVID-19 Nutrition Sleep. |
description |
Objective: To understand the relationship between food during the COVID-19 pandemic and sleep procrastination among teachers and students. Methodology: Cross-sectional study, professors and students of a State University of Bahia (n=495). The population was invited to participate in the research through virtual means (email and social networks), and they were asked if they had any influence on the weight and consumption of food groups during social distancing. The habit of procrastinating or bedtime was assessed using the Bedtime Procrastination Scale. To assess the pattern of sleep procrastination, Exploratory Factor Analysis was used with the principal component analysis technique. For Data statistics used up Sta Software Version 12.0. Results: During social distancing in COVID-19, it can be observed that university students who procrastinated sleep had higher consumption of fast foods (PR= 1.68 95%CI = 1.14-2.49), when compared to who slept at the right time (PR= 0.87 95%CI = 0.82-1.08). Conclusion: The university results show an increase in total food intake and consumption of fast food with difficulties in starting sleep and an increase in the rate of procrastination at the time of professors and students. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-04-19 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/28769 10.33448/rsd-v11i6.28769 |
url |
https://rsdjournal.org/index.php/rsd/article/view/28769 |
identifier_str_mv |
10.33448/rsd-v11i6.28769 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/28769/24948 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 6; e3111628769 Research, Society and Development; Vol. 11 Núm. 6; e3111628769 Research, Society and Development; v. 11 n. 6; e3111628769 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052710555484160 |