背景:大学生容易受到高感知压力(PS)和情绪饮食(EE)水平的影响,这与他们的食物消费有关。在这项研究中,我们的目的是研究感知压力之间的联系,情绪化的饮食,坚持健康饮食指数。此外,我们的目标是测试社会人口统计数据和健康措施,包括身体质量指数和身体活动,与感知到的压力有关,情绪化的饮食,或健康饮食指数。
方法:这项研究包括来自阿卜杜勒阿齐兹国王大学的学生。参与者完成了验证的感知压力,情绪化的饮食,以及2022年9月至12月通过在线问卷进行的短期健康饮食指数调查。进行了单变量线性回归分析,以检查感知压力,情绪化的饮食,并使用短期健康饮食指数坚持健康饮食指数。
结果:在434名学生中(男性占49.8%,平均年龄21.7±3.0岁),11.3%较低,72.0%中度,和16.7%的高感知压力。中度感知压力的学生短期健康饮食指数得分最高(P=0.001)。优于那些对果汁有低和高感知压力的人(P=0.002),水果(P[公式:见正文]0.001),蔬菜(P=0.03),绿色和豆类(P<0.001),全谷物(P=0.009),和海鲜/植物蛋白的消费量(P=0.001)。此外,情绪饮食与健康饮食指数得分短显着相关(P=0.04),果汁(P=0.01)水果消费量(P<0.001),添加糖(P=0.02)和饱和脂肪酸(P=0.03)。学术专业与感知压力(P=0.006)和情绪饮食(p=0.04)相关。较高的体力活动水平与较低的感知压力水平(P<0.001)和较高的短期健康饮食指数评分(P=0.001)相关。而高体重指数与高情绪饮食评分相关(P<0.001)。
结论:研究结果证实,学生非常容易受到中度和高度感知压力水平的影响。此外,高感知压力与坚持健康饮食指数成反比,尤其是水果,蔬菜,绿色和豆类,全谷物,以及海鲜和植物蛋白的消费。情绪化的饮食,还,与学生的饮食模式有关。身体活动将有利于减少感知压力水平和改善整体饮食模式。
BACKGROUND: College students are vulnerable to high perceived stress (PS) and emotional eating (EE) levels, which are associated with their food consumption. In this
study, we aimed to examine the links between perceived stress, emotional eating, and adherence to a healthy eating index. Furthermore, we aimed to test whether sociodemographic data and health measures, including body mass index and physical activity, are associated with perceived stress, emotional eating, or healthy eating index.
METHODS: This
study included students from King Abdulaziz University. The participants completed validated perceived stress, emotional eating, and short healthy eating index surveys via an online questionnaire from September to December 2022. Univariate linear regression analysis was performed to examine the association between perceived stress, emotional eating, and adherence to healthy eating index using the short healthy eating index.
RESULTS: Of 434 students (49.8% male, mean age 21.7 ± 3.0 years), 11.3% had low, 72.0% moderate, and 16.7% high perceived stress. Students with moderate perceived stress had the highest short healthy eating index score (P = 0.001), outperforming those with low and high perceived stress for fruit juice (P = 0.002), fruits (P[Formula: see text]0.001), vegetables (P=0.03), greens and beans (P<0.001), whole grains (P=0.009), and seafood/plant proteins (P = 0.001) consumption. Also, emotional eating was significantly associated with short healthy eating index score (P = 0.04), fruit juice (P = 0.01) fruit consumption (P<0.001), added sugar (P=0.02) and saturated fatty acids (P = 0.03). Academic major was associated with perceived stress (P = 0.006) and emotional eating (p=0.04). Higher physical activity levels were associated with low perceived stress levels (P<0.001) and high short healthy eating index score (P=0.001), while high body mass index was associated with high emotional eating score (P<0.001).
CONCLUSIONS: The findings confirmed that students are highly vulnerable to moderate and high perceived stress levels. Furthermore, high perceived stress is inversely associated with adherence to a healthy eating index, especially for fruits, vegetables, greens and beans, whole grains, and seafood and plant proteins consumption. Emotional eating, also, associated with students dietary pattern. Physical activity will be beneficial for reducing the level of perceived stress and improving overall dietary patterns.