Beruflich Dokumente
Kultur Dokumente
University students.
Most of the iron in the diet is of plant origin and that is non-heme iron. The non-
heme iron is not well-utilized due to presence of phytic acid and other unknown
factors [21].
Dietary patterns of those in Bangladesh developed in accordance with economic
condition and food availability.
Understanding the dietary intake of university students from both high and low
income families, can give an idea of the quality of their nutritional status and is
important in regards to understanding whether this age group is prone to
malnutrition.
Hypothesis
The university students are generally occupied with unbalanced diets, resulting in poor
health and nutrition.
Hall resident students get less nutritious food than the students who live at home.
Our food habits are formed by attitudes, prejudices and taboos practiced in early days or
the life and in most of the cases it becomes the food habit of a group or a society or a
community.
When students live in halls, they ingest similar quality of foods almost every day and they
fail to obtain nutritious diet of balanced food.
This research was designed to observe whether students have access to foods which
fulfill their nutritional requirements. It is based on the nutritional status, lifestyle and
feeding patterns of selected students of both Dhaka University and Ahsanullah
University of Science and Technology.
Objectives
General objective
To measure the nutritional status, dietary habit and socioeconomic condition
of University students.
Specific objectives
1. To measure the BMI of the students based on their height and weight.
2. To assess dietary behavior, food choices, preferences and pattern of intake.
3. To examine the history of illnesses in the past 3 months.
4. To identify relation between nutritional status, food intake behavior and
illness/disease history.
5. To correlate between the dietary intake, illness and nutritional status of
these individuals.
6. To assess the macronutrients and micronutrients ingested from a recall of
their diet in the past 24 hours.
7. To collect information on socio-economic status and correlate it to
nutritional status.
The conceptual framework of my research topic is given below:
Socio-economic status,
Culture
Center, Healthy
Environment
Nutritional Status
Figure : Framework for nutritional status and Dietary habit of University students
Methodology Study Location
Study Design
Study population
Statistical Analysis
Sample size calculation
So, n= z²pq/ d²
1) In this study, the sample size was not very large to have inference for large
population.
2) Due to shortage of time and resource constraints could not collect the
sufficient data from all students of University
3) Some respondents could not able to tell about the exact monthly income of
their families
In that case, the approximate income was taken into account based on
subsequent secondary questions.
A total number of 300 resident and non-resident students were selected from
different years.
Data was analyzed with the assist of different computer package programs
and were presented by graphical and tabular representation.
Background Information
Home
39.7 %
Hall
60.3% Hall
Home
Distribution of the religion of the respondents
100
90
80
70
60
92.7 %
50
40
30
20 6% 1% 0.33%
10
0
ISLAM HINDU BUDDHIST CHRISTIAN
Religion
Distribution of family size of respondents
70
60
50
40
30 70%
20 27%
2.33% 0.5%
10
0
<3 3 TO 4 5 TO 6 7 TO 8
Family size
Part time job of the respondents
50
45
40 48.3%
35
48.3%
30
25
20
15
10
2.3% 1%
5
0
TUITION PRIVATE JOB OTHERS NOTHING
Monthly income of respondents’ family members
35
30.7%
30
25
21%
20 34%
15
8.7%
10 5.7%
0
<10000 10,000-19,999 20,000-29,999 30,000- 39,999 >40,000
Monthly income of respondents
45
40
35
30
23.7%
25
43.3%
20
31.3%
15
10 1.7%
0
0 1-4,999 5,000-10,000 >10,000
Nutritional status and Anthropometric Information
Nutritional status of the respondents’ according to BMI
80.00% 77.30%
70.00%
60.00%
50.00% 68.50%
40.00%
30.00%
12.20% 12.20%
20.00% 11.80%
8.40%
0% 2.50% 5.5…
10.00% 1.70%
0.00%
CED2 (MODERATE) CED1 (MILD) NORMAL OVERWEIGHT OBESE
Rice 0 7 293 0 0
Bread 21 52 217 8 2
Fruits 98 42 84 61 15
Vegetables 12 35 253 0 0
Pulses 13 48 233 6 0
Distribution of the respondents’ places of food intake (n=300)
Hotel/Restaurant 72 78 40 89 21
Fast Food 69 66 10 83 72
Distribution of the respondents’ consumption of fruits regularly
Distribution of the respondents’ knowledge
about energy giving foods
40.00%
Distribution of the respondents’ knowledge about energy giving foods
35.00%
30.45%
30.00%
37.80%
25.00%
20.00% 17.40%
15.00% 12.80%
10.00%
1.50%
5.00% 0.20%
0.00%
RICE, BREAD, MILK AND MILK MEAT, FISH , FRUITS AND PULSES AND ALL
SUGAR AND PRODUCTS EGG AND VEGETABLES LEGUMES
OTHER CEREALS POULTRY
Distribution of the respondents’ knowledge about body
building foods
60.00%
53.20%
50.00%
40.00%
30.00% 24.20%
19.30%
20.00%
0.00%
RICE, BREAD, MILK AND MILK MEAT, FISH , FRUITS AND PULSES AND ALL
SUGAR AND PRODUCTS EGG AND VEGETABLES LEGUMES
OTHER POULTRY
CEREALS
Distribution of the respondents’ knowledge about body protecting foods
60.00%
54.50%
50.00%
40.00%
27.20%
30.00%
17.30%
20.00%
0.00%
RICE, BREAD, MILK AND MILK MEAT, FISH , FRUITS AND PULSES AND ALL
SUGAR AND PRODUCTS EGG AND VEGETABLES LEGUMES
OTHER POULTRY
CEREALS
Distribution of respondents’ knowledge about iron containing foods
40.00%
35.00%
30.00%
25.00%
20.00%
15.00%
10.00%
5.00%
0.00%
Series 1
Distribution of respondents’ knowledge about Vitamin- C containing Foods
60.00%
55.60%
50.00%
43.30%
40.00%
30.00%
20.00%
1.10%
10.00%
0.00%
CITRUS FRUITS GREEN VEGETABLES OTHERS
Distribution of respondents’ knowledge about Calcium
containing Foods
25.00%
20.00%
15.00%
10.00%
5.00%
0.00%
Food sources
Distribution of respondents’ knowledge about vitamin-A containing foods
25.0
20.0
15.0
10.0
5.0
0.0
Food Sources
Information about Morbidity
Distribution of respondent’s disease they are suffering from at
present.
Information about Food Intake Pattern
(24 hour recall method)
Daily per capita intake of energy (kcal) and macronutrients by students (Hall and
Home resident)
Variables Mean ± SD
Hall Home
Male Female Male Female
Average energy intake 1826.9 ± 165.05 1812.3 ± 204.26 1909.8 ± 105.81 1777.0 ± 152.93
Kcal/person/day
Average carbohydrate 275.40 ± 22.74 270.22 ± 22.51 299.79 ± 24.13 251.14 ± 26.10
intake
gram/person/day
Average protein 56.42 ± 6.97 56.26 ± 9.05 58.40 ± 7.69 58.69 ± 6.85
intake
gram/person/day
Average fat intake 55.26 ± 9.79 57.31 ± 16.52 52.71 ± 7.79 59.47 ± 7.15
gram/person/ day
Daily per capita intake of some important micronutrients by
students (Hall and Home resident)
Variables Mean ± SD
Hall Home
Male Female Male Female
Average calcium intake 348.48 ± 134.53 272.74 ± 147.05 293.93 ± 93.25 376.08 ± 134.67
mg/person/day
Average iron intake 13.99 ± 4.29 10.55 ± 2.96 12.05 ± 4.80 12.30 ± 5.24
mg/person/day
Average zinc intake 5436.8 ± 1017.40 4646.3 ± 706.36 5627.9 ± 686.68 4727.4 ± 1051.30
μg/person/day
Average copper intake 5209.4 ± 1269.29 3433.1 ± 1384.67 5473.3 ± 943.97 4587.4 ± 1229.73
mg/person/ day
Average phosphorous 593.71 ± 87.32 728.39 ± 194.53 669.62 ± 93.12 709.22 ± 99.44
intake mg/person/
day
Average Vit-C intake 22.74 ± 10.81 39.38 ± 25.25 22.76 ± 10.82 35.46 ± 12.63
mg/person/ day
Average Thiamin 0.8645 ± 0.114 0.8113 ± 0.133 0.8296 ± 0.058 0.8153 ± 0.126
intake mg/person/
day
Average Riboflavin 0.7036 ± 0.114 0.6051 ± 0.120 0.7822 ± 0.169 0.6695 ± 0.179
intake mg/person/
day
Average Niacin intake 13.44 ± 2.34 11.91 ± 1.91 13.15 ± 1.78 12.92 ± 2.47
mg/person/ day
RDA of different nutrients for male and female
Average energy 1826.9 ± 67% 33% (903 1909.8 ± 70% 30% (820
intake 165.05 kcal) Lower 105.81 kcal) lower
Kcal/person/day
Average fat intake 55.26 ± 9.79 91% 9% (5.54 52.71 ± 87% 13% (8.09
gram/person/ day gram0 lower 7.79 gram)
lower
RDA and energy intake of the male participants.
2730 2730
3000
2500
1827 1910
2000
1500
1000
500
0
Intake RDA Intake RDA
Mean daily intake of energy, carbohydrate, protein, fat intake of the
female participants
Average energy 1812± 204 81% 19% (418 1777 ± 153 80% 20% (453
intake kcal) Lower kcal)
Kcal/person/day lower
2230
2500
1812
1777
2000
1500
1000
500
0
RDA Intake at Hall Intake at Home
Mean daily intake of vitamin-C, Thiamine, Riboflavin, Niacin, Copper, Iron,
Calcium, Phosphorous intake of the male participants
Variables Hall Percent of Difference Home Percent of Difference
resident RDA from RDA resident RDA from RDA
Average vitamin 22.74± 56.85% 43.15% 22.76± 56.9% 43.10%
C intake 10.81 (17.26 mg) 10.82 (17.24mg)
mg/person/day Lower lower
Average niacin 11.91± 1.91 85.07% 14.93% 12.92± 2.47 92.28% 7.72%
intake (2.09 mg) (1.08mg)
mg/person/ day Lower lower
Average iron 10.55± 2.96 50.23% 49.77% 12.30± 5.24 58.57% 41.43%
intake (10.45 mg) (8.7mg)
mg/person/ day lower lower
Average calcium 272.7± 68.18% 31.82% 376.0± 94.0% 6.0%
intake 147.04 (127.3mg) 134.6 (24mg)
mg/person/ day lower lower
Average 718.3± 121.38% 21.38% 709.21± 118.20% 18.20%
phosphorous 194.53 Higher 99.44 Higher
intake
mg/person/ day
Mean daily intake and range of energy, carbohydrate, protein, fat intake
of all participants in Hall
The major differences between diet pattern and nutritional status of hall
and home resident students can also be visible from this study
In case of energy giving foods, only 37.8 percent respondents chose rice, bread
and other cereals works as energy source whereas 30.4 percent thought meat,
fish, egg and poultry play the role for energy source.
Care should be taken by hall authority so that fruits and vegetables could be
supplied regularly.
During sickness of hall students, extra care related to proper diet should be
taken.
Authority of hall could be careful to ensure the quantity and quality of food
Further research work in this field is needed to get an idea about nutritional
condition of young University students who are the bearer of future
generation.
Conclusion
Nutrition is one of the key factors for the performance of the university students.
The study shows that a considerable portion of students are not having their energy
and macronutrients intake according to their RDA. Their micronutrients intake is also
not according to their RDA. This factors are hampering their nutritional status and
hampered nutritional status can lowered their performance. This lead to a long term
socio-economic and health effect. So their dietary habits must be improved.
University students should be educated about having healthy body weights and
consuming enough foods rich in micronutrients. Additional nutritional knowledge is
required to evaluate the nutritional status of all male and female students. It is
necessary for educational authorities and dietitians to intensify their efforts to provide
nutritional information to students.
Furthermore, public demand for health and nutritional information should be taken
into consideration when implementing strategies aimed at improving the nutritional
well-being of individuals.
References
1.Nelson MC, Story M, Larson NI, Neumark-Sztainer D, Lytle LA: Emerging adulthood and college-
aged youth: An overlooked age for weight-related behavior change. Obes. 2008, 16 (10): 2205-2211.
10.1038/oby.2008.365.
2.Rubina A, Shoukat S, Raza R, Shiekh MM, Rashid Q, Siddique MS, Panju S, Raza H, Chaudhry S,
Kadir M: Knowledge and practice of healthy lifestyle and dietary habits in medical and non-medical
students of Karachi, Pakistan. J Pak Med Assoc. 2009, 59 (9): 650-655.
3.Webb E, Ashton CH, Kelly P, Kamah F: An update on British medical students’ lifestyles. Med
Educ. 1998, 32: 325-331. 10.1046/j.1365-2923.1998.00204.x.
4.Silliman K, Rodas-Fortier K, Neyman M: A survey of dietary and exercise habits and perceived
barriers to following a healthy lifestyle in a college population. Californian J Health Promot. 2004, 2
(2): 10-19.
5.Chin YS, Mohd NM: Eating behaviors among female adolescents in Kuantan District, Pahang,
Malaysia. Pak J Nutr. 2009, 8 (4): 425-432.
6.Savige GS, Ball K, Worsley A, Crawford D: Food intake patterns among Australian adolescents.
Asia Pac J Clin Nutr. 2007, 16: 738-747.
7.Shi Z, Lien N, Kumar BN, Holmboe-Ottesen G: Socio-demographic differences in food habits
patterns of school children and adolescents in and preferences of school adolescents in Jiangsu
Province, China. Eur J Clin Nutr. 2005, 59: 1439-1448. 10.1038/sj.ejcn.1602259.
8.Dowda M, Ainsworth B, Addy C, Saunders R, Riner W: Environmental influences, physical activity and weight status in 8 to
16 year olds. Archives of Pediatric and Adolescent Medicine. 2001, 155: 711-717.
9.King KA, Mohl K, Bernard AL, Vidourek RA: Does involvement in healthy eating among university students differ based on
exercise status and reasons for exercise?. Californian Journal of Health Promotion. 2007, 5 (3): 106-119.
10.Satalic Z, Baric IC, Keser I: Diet quality in Croatian university students: Energy, macro-nutrient and micro-nutrient intakes
according to gender. Int J Food Sci Nutr. 2007, 58 (5): 398-410. 10.1080/09637480701252393.
11.Gan WY, Mohd NM, Zalilah MS, Hazizi AS: Differences in eating behaviours, dietary intake and body
weight status between male and female Malaysian university students. Mal J Nutr. 2011, 17 (2): 213-228.
12.Moy FM, Johari S, Ismail Y, Mahad R, Tie FH, Wan Ismail WMA: Breakfast skipping and its associated factors among
undergraduates in a public university in Kuala Lumpur. Mal J Nutr. 2009, 15 (2): 165-174.
13.Huang TTK, Harries KJ, Lee RE, Nazir N, Born W, Kaur H: Assessing overweight, obesity, diet and physical activity in
college students. J Am Coll Health. 2003, 52 (2): 83-86. 10.1080/07448480309595728.
14.Yahia N, Achkar A, Abdallah A, Rizk S: Eating habits and obesity among Lebanese university students. Nutr J. 2008, 7 (32):
-http://www.nutritionj.com/content/7/1/32
15.Alizadeh M, Ghabili K: Health related lifestyle among the Iranian medical students. Res Biol Sci. 2008, 3 (1): 4-9.
16. Joshi, S. A (2009) Nutrition and Dietetics, Third edition. India, Tata McGrahill
17. Latham, M.C. (1997) Human Nutrition in Developing World, Food and Agriculture Organization, Food and Nutrition Series
no-29
18. Garrow, J. S & James W.P.T (1993), Human Nutrition and Dietetics. Ninth Edition. Churchill Living Stone.
19. Gibney, M.J. ed. 2009 Introduction to Human Nutrition. 2nd ed. Chichester : Wiley- Blackwell.
20. Hakim, N.H. Abdull; Muniandy, N.D.; Danish, Ajan (2012) Nutritional status and eating practices among University
students in selected University in Selangor, Malaysia.
21. Khattak, M; Draman, S.; Khan, A. Khattak, M. U.; (2014) Comparison of Nutritional status of University students of
two Aian countries.
22. Huda, N. Ahmed, R. (2010) Preliminary Survey on Nutritional Status among University Students at Malaysia. Pakistan
Journal of Nutrition. 9(20, 125-127.
23. Ling, S (2001) Nutritional Status and Dietary History of University Students. The University of Hong Kong.
24. Ghassemi H, Harrison G, Mohammad K. An accelerated Nutrition Transition in Iran. Public Health Nutr
2002;5(1A):149-55.
25. Kimiagar M, etal. National Comprehensive Study onHousehold Food Consumption Pattern and Nutritional Status IR
IRAN, 1991-1995. Tehran: National Nutrition and Food Technology Research Institute, Center of Agricultural Economic
Studies and Planning, 1996 [In Farsi].
The End