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Browsing by Author "Fernandes, Filipa"

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  • Almoço dos estudantes do ensino superior. Que relação com o local da refeição?
    Publication . Azevedo, Andreia; Fernandes, Filipa; Fernandes, Lara; Fernandes, Patrícia; Fernandes, António; Ferro-Lebres, Vera
    Introduction A healthy diet is associated with indicators of proximity to family, colleagues and school, and a perception of personal and social well-being. Objective To understand the eating habits of undergraduate higher education students, considering the location of meal. Methods A cross-sectional, quantitative study was developed using a probabilistic sample of 405 students from a Portuguese public higher education institution. Data collection involved the use of a questionnaire that included questions about the meal location, the type of meal, food/ingredients and their portion sizes. To verify if the consumption of different food groups, at lunch varies given the location where the meal was consumed, it was used the Kruskal-Wallis test. Results At lunch, significant differences were found in what concerns the consumption, being higher in cereals, cereal products and tubers, at "home", "school canteen" and "restaurant"; milk and derivatives in "other places"; oils and fats in the "restaurant"; candy in "restaurant"; fats in the "school canteen", "restaurant" and "other places"; and, juices in "other places". Conclusions These results suggest that higher education students eating habits vary according to the location of meal, only in some food groups. Regarding the consumption of fruits, vegetables, meat, fish and eggs, legumes, alcohol and salty there were no statistically significant differences, which suggests that the consumption of these foods is independent from the meal location.
    2014Conference poster Open access Show more
  • Lunch eating habits in Portuguese college students considering the location of meal
    Publication . Azevedo, Andreia; Fernandes, Filipa; Fernandes, Lara; Fernandes, Patrícia; Fernandes, António; Ferro-Lebres, Vera
    Introduction A healthy diet is associated with indicators of proximity to family, colleagues and school, and a perception of personal and social well-being. Objective To understand the eating habits of undergraduate higher education students, considering the location of meal. Methods A cross-sectional, quantitative study was developed using a probabilistic sample of 405 students from a Portuguese public higher education institution. Data collection involved the use of a questionnaire that included questions about the meal location, the type of meal, food/ingredients and their portion sizes. To verify if the consumption of different food groups, at lunch varies given the location where the meal was consumed, it was used the Kruskal-Wallis test. Results At lunch, significant differences were found in what concerns the consumption, being higher in cereals, cereal products and tubers, at "home", "school canteen" and "restaurant"; milk and derivatives in "other places"; oils and fats in the "restaurant"; candy in "restaurant"; fats in the "school canteen", "restaurant" and "other places"; and, juices in "other places". Conclusions These results suggest that higher education students eating habits vary according to the location of meal, only in some food groups. Regarding the consumption of fruits, vegetables, meat, fish and eggs, legumes, alcohol and salty there were no statistically significant differences, which suggests that the consumption of these foods is independent from the meal location.
    2014Conference object Open access Show more
  • Pequeno-almoço - relação entre o consumo alimentar e o local da refeição
    Publication . Ferro-Lebres, Vera; Fernandes, António; Azevedo, Andreia; Fernandes, Filipa; Fernandes, Lara; Fernandes, Patrícia
    Objetivos: Estudar as escolhas alimentares ao pequeno almoço, dos estudantes de ensino superior, considerando o local da refeição. Metodologia: Foi desenhado um estudo transversal, com uma amostra probabilística de 405 estudantes de uma instituição de ensino superior pública portuguesa. Foi utilizado um questionário que para além de aspetos sociodemográficos, questionava sobre o local do pequeno almoço, os alimentos e quantidades consumidos. Recorreu-se aos testes de Kruskal-Wallis e Mann-Whitney-Wilcoxon para identificar diferenças no consumo alimentar entre os diferentes locais de refeição. Resultados: A amostra foi constituída por 62% estudantes do género feminino, com idades entre os 30 e os 19 anos. Os resultados revelam que quem fez o pequeno-almoço em casa consumiu significativamente mais alimentos dos grupos “Cereais e derivados”(mean-rank - 153,8), e “Leite e derivados” (mean-rank - 153,3) comparativamente aos restantes locais de refeição. Por sua vez, quem faz o pequeno-almoço em cafés, pastelarias ou bares, consome significativamente mais produtos cárneos (mean-rank - 159,0), comparativamente aos restantes locais. Não se verificaram diferenças estatisticamente significativas nos restantes grupos de alimentos. Discussão/Conclusão: Este trabalho sugere que os hábitos alimentares dos estudantes de ensino superior variam com o local de refeição. Fica evidenciado que o consumo de um pequeno-almoço de acordo com as recomendações, ou seja, incluindo um produto lácteo e um cereal, é mais prevalente entre os que fazem esta refeição em casa. Estas conclusões mostram a necessidade de campanhas de saúde pública para a importância de realizar o pequeno-almoço em casa.
    2014Conference object Open access Show more