The degree of food processing of the diet of Nutrition students is not associated with their quality of sleep
Resumo
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.
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Copyright (c) 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