The degree of food processing of the diet of Nutrition students is not associated with their quality of sleep

Abstract

Objective: To evaluate sleep quality and its possible relationship with the diet of undergraduate students in Nutrition, considering the degree of food processing. Methodology: Observational cross-sectional and analytical study conducted with 88 students regularly enrolled in the undergraduate course in nutrition in institutions located in the city of Fortaleza-CE. Demographic, socioeconomic, lifestyle and food consumption data were collected, this through a food frequency questionnaire. Anthropometric evaluation was also performed and sleep quality was investigated, this through the Pittsburgh Quality Index and the Munich Chronotype Questionnaire. Results: Approximately 55.68% of the students evaluated were found in eutrophy, and dietary energy was mainly due to fresh foods and minimally processed foods (63.99%). As for sleep, only 2.27% of the participants had a good quality, and the average social Jet Lag among them was 1:31h. There was no association between the degree of food processing of the diet and the sleep-related variables of the university students evaluated. Conclusion: Nutrition students exhibit a high proportion of overweight, high consumption of fresh or minimally processed foods and low sleep quality. There is no association between dietary and sleep variables in the group evaluated.

DOI:https://doi.org/10.56238/uniknowindevolp-096