The degree of food processing of the diet of Nutrition students is not associated with their quality of sleep
Resumen
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.
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.
Derechos de autor 2023 Antonio Lucas Fernades Leal, Helena Alves de Carvalho Sampaio, Antonio Augusto Ferreira Carioca, Anael Queirós Silva Barros, Noênia Alves de Araújo, Francisco Valdicelio Ferreira##plugins.themes.gdThemes.article.Authors##
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Antonio Lucas Fernades Leal
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Helena Alves de Carvalho Sampaio
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Antonio Augusto Ferreira Carioca
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Anael Queirós Silva Barros
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Noênia Alves de Araújo
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Francisco Valdicelio Ferreira