Food processing knowledge among university students
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/28748 |
Resumo: | The NOVA classification is not yet widely understood by the entire population and studies evaluating knowledge about the degree of food processing in university students are still scarce. In addition, it is unclear whether there is a difference in knowledge about the degree of food processing between academic areas in universities. Knowing that less knowledge can be a risk factor for risky eating habits, this study aims to assess the knowledge about food processing grade among university students. A cross-sectional study with 977 students. The questionnaire assessed knowledge about the degree of food processing (in natura, minimally processed, processed and ultra-processed). A linear regression analysis was used to demonstrate an association between overall knowledge about the degree of food processing and sociodemographic variables, academic areas and initial knowledge about the Brazilian food guide. The overall knowledge mean about the degree of food processing was 2.57 (1.37). The linear regression showed an association between age (p<0.001), having initial knowledge about the guide (p=0.01), being from the area of “Agrarian Sciences” (p<0.001) and “Biological and Health Sciences” (p<0.001) presenting the highest scores in overall knowledge. There was low overall knowledge about the degree of food processing among university students. Federal actions are needed to address this issue. |
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Food processing knowledge among university students Conocimiento sobre procesamiento de alimentos en estudiantes universitariosConhecimento sobre o processamento de alimentos entre estudantes universitários Guias AlimentaresUniversidadesEstudantesComportamento alimentarEnsino em saúde.Directrices dietéticasUniversidadesEstudiantesComportamiento alimentarioEnseñanza en la salud.Dietary guidelinesUniversitiesStudentsFeeding BehaviorHealth teaching.The NOVA classification is not yet widely understood by the entire population and studies evaluating knowledge about the degree of food processing in university students are still scarce. In addition, it is unclear whether there is a difference in knowledge about the degree of food processing between academic areas in universities. Knowing that less knowledge can be a risk factor for risky eating habits, this study aims to assess the knowledge about food processing grade among university students. A cross-sectional study with 977 students. The questionnaire assessed knowledge about the degree of food processing (in natura, minimally processed, processed and ultra-processed). A linear regression analysis was used to demonstrate an association between overall knowledge about the degree of food processing and sociodemographic variables, academic areas and initial knowledge about the Brazilian food guide. The overall knowledge mean about the degree of food processing was 2.57 (1.37). The linear regression showed an association between age (p<0.001), having initial knowledge about the guide (p=0.01), being from the area of “Agrarian Sciences” (p<0.001) and “Biological and Health Sciences” (p<0.001) presenting the highest scores in overall knowledge. There was low overall knowledge about the degree of food processing among university students. Federal actions are needed to address this issue.La clasificación NOVA todavía no es ampliamente comprendida por toda la población y los estudios que evalúan el conocimiento sobre el grado de procesamiento de los alimentos en los estudiantes universitarios son todavía escasos. Además, no está claro si existe una diferencia en el conocimiento sobre el grado de procesamiento de los alimentos entre las áreas académicas de las universidades. Sabiendo que un menor conocimiento puede ser un factor de riesgo para los hábitos alimentarios perjudiciales, este estudio tiene como objetivo evaluar el conocimiento sobre el grado de procesamiento de los alimentos entre los estudiantes universitarios. Se trata de un estudio transversal con 977 estudiantes. El cuestionario evaluó el conocimiento sobre el grado de procesamiento de los alimentos (in natura, mínimamente procesado, procesado y ultraprocesado). Se utilizó un análisis de regresión lineal para demostrar la asociación entre el conocimiento global sobre el grado de procesamiento de los alimentos y las variables sociodemográficas, las áreas académicas y el conocimiento inicial sobre la guía alimentaria brasileña. La media de conocimiento global sobre el grado de procesamiento de los alimentos fue de 2,57 (1,37). La regresión linear mostró una asociación entre la edad (p<0,001), tener conocimiento inicial sobre la guía (p=0,01), ser del área de "Ciencias Agrarias" (p<0,001) y "Ciencias Biológicas y de la Salud" (p<0,001) presentando las mayores puntuaciones en el conocimiento global. Hubo un bajo conocimiento general sobre el grado de procesamiento de los alimentos entre los estudiantes universitarios. Es necesario emprender acciones federales para abordar esta cuestión.A classificação NOVA ainda não é amplamente compreendida por toda a população e estudos que avaliem o conhecimento sobre o grau de processamento de alimentos em estudantes universitários ainda são escassos. Além disso, não está claro se há diferença no conhecimento sobre o grau de processamento de alimentos entre as áreas acadêmicas das universidades. Sabendo que menos conhecimento pode ser um fator de risco para hábitos alimentares de risco, este estudo tem como objetivo avaliar o conhecimento sobre grau de processamento de alimentos entre estudantes universitários. Trata-se de um estudo transversal com 977 alunos. Um questionário foi utilizado para avaliar o conhecimento sobre o grau de processamento dos alimentos (in natura, minimamente processados, processados e ultraprocessados). Uma análise de regressão linear foi utilizada para demonstrar uma associação entre o conhecimento geral sobre o grau de processamento dos alimentos e variáveis sociodemográficas, áreas acadêmicas e conhecimento inicial sobre o guia alimentar da população brasileira. A média geral de conhecimento sobre o grau de processamento dos alimentos foi de 2,57 (1,37). A regressão linear mostrou associação entre idade (p<0,001), ter conhecimento inicial sobre o guia (p=0,01), ser da área de “Ciências Agrárias” (p<0,001) e “Ciências Biológicas e da Saúde” (p< 0,001) apresentando as maiores pontuações em conhecimento geral. Houve baixo conhecimento geral sobre o grau de processamento de alimentos entre os universitários.Research, Society and Development2022-04-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2874810.33448/rsd-v11i6.28748Research, Society and Development; Vol. 11 No. 6; e7611628748Research, Society and Development; Vol. 11 Núm. 6; e7611628748Research, Society and Development; v. 11 n. 6; e76116287482525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/28748/24988Copyright (c) 2022 Marcela Larissa Costa; Marcos da Silva Brandão; David Lima Oliveira; José Rodrigo Santos Silva; Raquel Simões Mendes-Nettohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCosta, Marcela Larissa Brandão, Marcos da SilvaOliveira, David Lima Silva, José Rodrigo Santos Mendes-Netto, Raquel Simões2022-05-13T18:04:10Zoai:ojs.pkp.sfu.ca:article/28748Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:46:02.516639Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Food processing knowledge among university students Conocimiento sobre procesamiento de alimentos en estudiantes universitarios Conhecimento sobre o processamento de alimentos entre estudantes universitários |
title |
Food processing knowledge among university students |
spellingShingle |
Food processing knowledge among university students Costa, Marcela Larissa Guias Alimentares Universidades Estudantes Comportamento alimentar Ensino em saúde. Directrices dietéticas Universidades Estudiantes Comportamiento alimentario Enseñanza en la salud. Dietary guidelines Universities Students Feeding Behavior Health teaching. |
title_short |
Food processing knowledge among university students |
title_full |
Food processing knowledge among university students |
title_fullStr |
Food processing knowledge among university students |
title_full_unstemmed |
Food processing knowledge among university students |
title_sort |
Food processing knowledge among university students |
author |
Costa, Marcela Larissa |
author_facet |
Costa, Marcela Larissa Brandão, Marcos da Silva Oliveira, David Lima Silva, José Rodrigo Santos Mendes-Netto, Raquel Simões |
author_role |
author |
author2 |
Brandão, Marcos da Silva Oliveira, David Lima Silva, José Rodrigo Santos Mendes-Netto, Raquel Simões |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Costa, Marcela Larissa Brandão, Marcos da Silva Oliveira, David Lima Silva, José Rodrigo Santos Mendes-Netto, Raquel Simões |
dc.subject.por.fl_str_mv |
Guias Alimentares Universidades Estudantes Comportamento alimentar Ensino em saúde. Directrices dietéticas Universidades Estudiantes Comportamiento alimentario Enseñanza en la salud. Dietary guidelines Universities Students Feeding Behavior Health teaching. |
topic |
Guias Alimentares Universidades Estudantes Comportamento alimentar Ensino em saúde. Directrices dietéticas Universidades Estudiantes Comportamiento alimentario Enseñanza en la salud. Dietary guidelines Universities Students Feeding Behavior Health teaching. |
description |
The NOVA classification is not yet widely understood by the entire population and studies evaluating knowledge about the degree of food processing in university students are still scarce. In addition, it is unclear whether there is a difference in knowledge about the degree of food processing between academic areas in universities. Knowing that less knowledge can be a risk factor for risky eating habits, this study aims to assess the knowledge about food processing grade among university students. A cross-sectional study with 977 students. The questionnaire assessed knowledge about the degree of food processing (in natura, minimally processed, processed and ultra-processed). A linear regression analysis was used to demonstrate an association between overall knowledge about the degree of food processing and sociodemographic variables, academic areas and initial knowledge about the Brazilian food guide. The overall knowledge mean about the degree of food processing was 2.57 (1.37). The linear regression showed an association between age (p<0.001), having initial knowledge about the guide (p=0.01), being from the area of “Agrarian Sciences” (p<0.001) and “Biological and Health Sciences” (p<0.001) presenting the highest scores in overall knowledge. There was low overall knowledge about the degree of food processing among university students. Federal actions are needed to address this issue. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-04-20 |
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/28748 10.33448/rsd-v11i6.28748 |
url |
https://rsdjournal.org/index.php/rsd/article/view/28748 |
identifier_str_mv |
10.33448/rsd-v11i6.28748 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/28748/24988 |
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; e7611628748 Research, Society and Development; Vol. 11 Núm. 6; e7611628748 Research, Society and Development; v. 11 n. 6; e7611628748 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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1797052765599432704 |