Obesity has often been assessed based on self-reported Body Mass Index (BMI). If the 18-24 age group, known as the transitional period of adulthood, is thought to be university students, their proper nutrition habits have a social significance in terms of their own health. In this study, it was aimed to investigate the relationship between nutritional habits and body mass index (BMI) of 3rd and 4th grade girls in Private University Faculty of Health Sciences Department of Nutrition Diabetic. While study data were evaluated, variables without normal distribution in the comparison of descriptive statistical methods as well as quantitative data; Mann Whitney U test in two group comparisons; Pearson kikare test and Fisher Freeman Halton test have used in the comparison of quantitative data. p<0.05 has considered statistically significant. The BMI of the students varies between 16.3 and 25 kg / m2. The mean value was 19.91 ± 2.26 kg / m2. It was observed that 30% of the students were weak and 70% were normal weight. When we look at the girls participating in the research; 53% of the girls did not have breakfast, 40% did not eat lunch, and 7% did not eat dinner. According to these results, it was determined that breakfast meal was the most skipped meal of the day. In this scope; 34% had not woken up to the school because of the late morning wake, 17% had no appetite in the morning, 6% fear of weight gain, 3% do not like breakfast, 2% do not care and 9% do not have breakfast for other reasons. In the answers given by the girls who participated in the research, 92% of the students answered that breakfast is the most important meal of the day and also 91% of the students said that breakfast is improving the performance of the individuals in the school. According to BMI levels; there was no statistically significant difference between the scores of the daily meal numbers of the students, the distribution of the main meal numbers, the distributions of the break meal numbers, the skipped meal distributions, the scores obtained from the questions about breakfast information, and the points they got about the adverse events during the day if they did not have breakfast (p> 0,05). Also according to what they have in their class, there was no statistically significant difference between the distributions of daily meal numbers of the students, the distributions of the main meal numbers, the distributions of the break meal numbers, the skipped meal distributions and the scores of breakfast related information questions (p> 0,05).). Institutions that mostly serve students need to prepare healthy, high quality, nutritious menus in their meals. At the same way, the students should eat breakfast regularly at breakfast and consume high nutrients for breakfast.
Obesity is a chronic condition that develops as a result of excessive energy uptake and inadequate energy expenditure due to the sedentary lifestyle or low metabolic rate, or as a result of the long-term energy imbalance, which is caused by both, and complex interactions between the person's genes and their surroundings [
million obese people in developing countries. The prevalence of obesity in developing countries, urbanization, income level, education and other socio-economic conditions are associated with. The World Health Organization (WHO) reports that obesity has become an increasingly common public health problem in recent years. As of 2010, 1
If the 1
Eating behavior is central to the physical development, health and personality of the young. The increase in the interests of young people, self-determination authority, social life, and the concerns of integration with their peers leads them to spend most of their time outside. This leads to changes in eating habits and behaviors, excessive consumption of fast foods, inaccurate diet practices, skipping meals and break meals between meals [
The skipping of breakfast meals in adults is changing according to the countries In one study, it was reported that young adults, was the most skipped group breakfast among all age groups and breakfast was also the most skipped lunch [
Along with research made for thirty years on the importance of breakfast, the benefits of starting with breakfast to day are assessed for all age groups [
The relationship between breakfast and learning performance can be explained as follows: the breakfast improves the nutritional status of the student, meets the insufficient energy requirement in the case of hunger of the brain and increases the attendance to the course. Those who do not eat breakfast are less concentrated in the classroom, and the reminiscence performance later of given information falls [
However, breakfast prevents also to live adaptation problem by providing to start dynamic to day and to continue strong [
In a study of the effect of breakfast on bone mineral density, the bone mineral density of women who have a habit of having breakfast was significantly better than those who did not. As a result; it is recommended to have breakfast for bone health [
This research was conducted to determine the effect of breakfast habits on body mass index (BMI) among 100 female students over the age of 18 who are studying at Private University, Faculty of Health Sciences, Department of Nutrition and Dietetics between April and May 2018.
The Universe of Research and Sampling: The study was carried out in March-April 2018. The universe of study was formed by the Faculty of Health Sciences within the Private University campus. Sampling; it consisted of 100 students who were randomly sampled from 3rd and 4th grade students in the Department of Nutrition and Dietetics. However, since the number of male students in the department was small, it was not included in the study because it was thought that it could negatively affect the comparison of anthropometric measurements.
Data Collection Tools:The data of the research were collected by the general information and data collection form prepared by the researcher. The general information and data collection form was prepared by the researchers by reviewing the relevant literature [
Ethical Dimension of the Research:Approval of the institution was taken. KAEK Resolution No: 842
Evaluation of Data:In the evaluation, the data are grouped first and then the necessary coding is done. NCSS (Number Cruncher Statistical System) 2007 (Kaysville, Utah, USA) program was used for statistical analysis after obtaining the data for the sample group and the data collection forms and necessary data for the research. Mann-Whitney U test was used in two group comparisons of the variables that did not show normal distribution in the comparison of quantitative data, in addition to descriptive statistical methods (average, standard deviation, median, frequency, ratio, minimum and maximum). Pearson Chi-Square Test and Fisher-Freeman Halton Test were used for comparison of qualitative data. Significance was evaluated at p <0,05 level when evaluating inter-variable relations [
The study was carried out between March and April 2018 with a total of 100 students aged between 20 and 24 years, with an average of 22,08 ± 1,20 years, from the 3rd and 4th grade female students of Private University Department of Nutrition and Dietetics, Faculty of HealthSciences. Thedistribution of demographic characteristics of students is given in Table 1.
Table 1. Distribution of Demographic Characteristics
The weight measurements of the students ranged from 42 to 84 kg, with average of 55,39 ± 8,52 kg The BMI measures of the students ranged from 163 to 25 kg/m2 with average of 19,91 ± 2,26 kg / m2 It was observed that 30% of the students (n = 30) were weak and 70% (n = 70) were normal weight
Age | Min-Max (
|
20-24 (
|
Mean±SD | 22,08±1,20 | |
Length (cm) | Min-Max (
|
150-183 (
|
Mean+SD | 166,19±6,21 | |
Weight (kg) | Min-Max (
|
42-84 (
|
Mean+SD | 55,39±8,52 | |
BMI (kg/m2) | Min-Max (
|
16,3-25,0 (19,42) |
Mean±SD | 19,91±2,26 | |
Weak | 30% (30,0) | |
Normal Weight | 70% (70,0) | |
Class | 3rd | 62% (62,0) |
4th | 38% (38,0) |
Distributions Related to Nutritional Habits
Number of
|
≤2 meals | 20 (20,0) |
3 meals | 67 (67,0) | |
≥4 meals | 13 (13,0) | |
Number of
|
1 meal | 8 (8,0) |
2 meals | 72 (72,0) | |
≥3 meals | 20 (20,0) | |
Break Meal | Not doing break meal. | 28 (28,0) |
1 meal | 57 (57,0) | |
≥2 meals | 15 (15,0) | |
Skipped Meal | Breakfast | 53 (53,0) |
Lunch | 40 (40,0) | |
Dinner | 7 (7,0) | |
If the Skipped
|
Not getting to the school due to late morning wake-up | 34 (34,0) |
Do not like to have breakfast | 3 (3,0) | |
Being without appetites in the morning | 17 (17,0) | |
Do not care | 2 (2,0) | |
Fear of weight gain | 6 (6,0) | |
Other | 9 (9,0) | |
Where the Breakfast is Usually Done? | Do not breakfast | 3 (3,0) |
At home | 65 (65,0) | |
At school | 20 (20,0) | |
On the way to school | 9 (9,0) | |
Other | 3 (3,0) |
As shown in
Distributions Related to Situations Encountered During the Day in Case of No-Breakfast
|
|
|
|
|
|
Tiredness | 65 (65,0) | 35 (35,0) |
Weakness | 68 (68,0) | 32 (32,0) |
Feel hungry | 82 (82,0) | 18 (18,0) |
Dizziness | 48 (48,0) | 52 (52,0) |
Decrease in attention | 66 (66,0) | 34 (34,0) |
Blurred in the eyes | 40 (40,0) | 60 (60,0) |
Palpitation | 22 (22,0) | 78 (78,0) |
Restlessness | 53 (53,0) | 47 (47,0) |
Chills | 28 (28,0) | 72 (72,0) |
Headache | 53 (53,0) | 47 (47,0) |
As shown in
There are 10 cases about the negativities situations encountered during the day in case of no-breakfast at
The scores of the students who did not have breakfast during the day vary from 0 to 100, with an average of 52.50 ± 27.90.
When the answers of the students who participated in the study to the information questions about breakfast were examined; in “Breakfast is the most important meal of the day” statement, 92% of the students agree, 4% do not agree and 4% have no idea. For “Breakfast does not help to weaken” statement, 11% of the students agree, 83% do not agree and 6% have no idea. In “Breakfast provides an energetic start to the day” statement, 95% of the students agree, 2% do not agree and 3% have no idea.
It was observed that in questionnaire; for “
For “
Distribution of Consumption Frequency of Consumed Beverages at Breakfast
19% of the students said they never consume milk at breakfast., 4% of the students are once a month, 12% are once in 15 days, 25% are 1-2 times a week, 15% are 3-4 times a week, 6% are 5-6 times a week and 19% gave the answer to every day. 7% of the students said they never consume tea at breakfast. Besides, 1% of the students are once a month, 11% are once in 15 days, 15% are 1-2 times a week, 11% are 3-4 times a week, 13% are 5-6 times a week and 42% gave the answer to every day. 24% of the students said they never consume herbal teas at breakfast. Besides, 13% of the students are once a month, 13% are once in 15 days, 21% are 1-2 times a week, 12% are 3-4 times a week, 8% are 5-6 times a week and 9% gave the answer to every day.36% of the students said they never consume Nescafe at breakfast. Besides, 5% of the students are once a month, 6% are once in 15 days, 12% are 1-2 times a week, 10% are 3-4 times a week, 10% are 5-6 times a week and 20% gave the answer to every day.33% of the students said they never consume Turkish coffee at breakfast. Besides, 8% of the students are once a month, 6% are once in 15 days, 12% are 1-2 times a week, 9% are 3-4 times a week, 14% are 5-6 times a week and 18% gave the answer to every day. 41% of the students said they never consume fresh fruit juice at breakfast. Besides, 28% of the students are once a month, 17% are once in 15 days, 11% are 1-2 times a week, 1% are 3-4 times a week, 1% are 5-6 times a week and 1% gave the answer to every day. 74% of the students said they never consume ready fruit juice at breakfast. Besides, 13% of the students are once a month, 6% are once in 15 days, 2% are 1-2 times a week, 2% are 3-4 times a week and 3% gave the answers to 5-6 times a week.
42% of the students said they never consume buttermilk at breakfast. Besides, 12% of the students are once a month, 13% are once in 15 days, 16% are 1-2 times a week, 12% are 3-4 times a week, 3% are 5-6 times a week and 2% gave the answer to every day. 54% of the students said they never consume acidic drinks at breakfast. Besides, 16% of the students are once a month, 14% are once in 15 days, 4% are 1-2 times a week, 5% are 3-4 times a week, 4% are 5-6 times a week and 3% gave the answer to every day.
Distribution of Consumption Frequency of Consumed Food at Breakfast
7% of the students said they never consume Full-Grain Bread at breakfast. In addition, 3% of the students are once a month, 4% are once in 15 days, 11% are 1-2 times a week, 16% are 3-4 times a week, 23% are 5-6 times a week and 36% gave the answer to every day. 42% of the students said they never consume Rye Bread at breakfast. In addition, 5% of the students are once a month, 16% are once in 15 days, 12% are 1-2 times a week, 10% are 3-4 times a week, 7% are 5-6 times a week and 8% gave the answer to every day. 45% of the students said they never consume Wholemeal Bread at breakfast. In addition, 6% of the students are once a month, 11% are once in 15 days, 16% are 1-2 times a week, 6% are 3-4 times a week, 10% are 5-6 times a week and 6% gave the answer to every day. 35% of the students said they never consume White Bread at breakfast. In addition, 13% of the students are once a month, 12% are once in 15 days, 16% are 1-2 times a week, 10% are 3-4 times a week, 6% are 5-6 times a week and 8% gave the answer to every day. 9% of the students said they never consume Feta Cheese at breakfast. In addition, 3% of the students are once a month, 3% are once in 15 days, 12% are 1-2 times a week, 19% are 3-4 times a week, 15% are 5-6 times a week and 39% gave the answer to every day. 18% of the students said they never consume Cheddar Cheese at breakfast. In addition, 12% of the students are once a month, 15% are once in 15 days, 25% are 1-2 times a week, 13% are 3-4 times a week, 6% are 5-6 times a week and 11% gave the answer to every day. 15% of the students said they never consume Jam/Honey at breakfast. In addition, 14% of the students are once a month, 17% are once in 15 days, 29% are 1-2 times a week, 11% are 3-4 times a week, 7% are 5-6 times a week and 7% gave the answer to every day.42% of the students said they never consume Molasses/Tahini at breakfast. In addition, 20% of the students are once a month, 15% are once in 15 days, 12% are 1-2 times a week, 8% are 3-4 times a week, 1% are 5-6 times a week and 2% gave the answer to every day.37% of the students said they never consume Butter at breakfast. In addition, 18% of the students are once a month, 9% are once in 15 days, 19% are 1-2 times a week, 9% are 3-4 times a week, 1% are 5-6 times a week and 7% gave the answer to every day.24% of the students said they never consume Green olive at breakfast. In addition, 5% of the students are once a month, 12% are once in 15 days, 21% are 1-2 times a week, 17% are 3-4 times a week, 9% are 5-6 times a week and 12% gave the answer to every day.23% of the students said they never consume Black olive at breakfast. In addition, 7% of the students are once a month, 6% are once in 15 days, 19% are 1-2 times a week, 17% are 3-4 times a week, 11% are 5-6 times a week and 17% gave the answer to every day.1% of the students said they never consume Egg at breakfast. In addition, 3% of the students are once a month, 6% are once in 15 days, 18% are 1-2 times a week, 23% are 3-4 times a week, 19% are 5-6 times a week and 30% gave the answer to every day.3% of the students said they never consume Fresh Vegetables/Fruits at breakfast. In addition, 9% of the students are once a month, 3% are once in 15 days, 16% are 1-2 times a week, 17% are 3-4 times a week, 20% are 5-6 times a week and 32% gave the answer to every day.36% of the students said they never consume Salami/Sausage at breakfast. In addition, 22% of the students are once a month, 18% are once in 15 days, 12% are 1-2 times a week, 9% are 3-4 times a week, 20% are 5-6 times a week and 3% gave the answer to every day.36% of the students said they never consume Cereals at breakfast. In addition, 19% of the students are once a month, 16% are once in 15 days, 18% are 1-2 times a week, 7% are 3-4 times a week, 3% are 5-6 times a week and 1% gave the answer to every day.13% of the students said they never consume Pogaça/Bagel at breakfast. In addition, 27% of the students are once a month, 31% are once in 15 days, 12% are 1-2 times a week, 13% are 3-4 times a week, 3% are 5-6 times a week and 1% gave the answer to every day.6% of the students said they never consume Toast at breakfast. In addition, 17% of the students are once a month, 27% are once in 15 days, 26% are 1-2 times a week, 15% are 3-4 times a week, 6% are 5-6 times a week and 3% gave the answer to every day.28% of the students said they never consume Patty at breakfast. In addition, 32% of the students are once a month, 28% are once in 15 days, 6% are 1-2 times a week, 5% are 3-4 times a week and 1% gave the answer to 5-6 times a week.48% of the students said they never consume Biscuit at breakfast. In addition, 14% of the students are once a month, 16% are once in 15 days, 14% are 1-2 times a week, 4% are 3-4 times a week, 2% are 5-6 times a week and 2% gave the answer to every day.
Comparisons of Meals According to BMI Levels
BMI Level | Test Value | |||
Weak (n=30) | Normal (n=70) |
|
||
Number of Daily Meals | ≤2 Meals | 7 (23,3) | 13 (18,6) | χ2:2,536 |
3 Meals | 17 (56,7) | 50 (71,4) | a0,281 | |
≥4 Meals | 6 (20,0) | 7 (10,0) | ||
Number of Main Meals | 1 Meal | 2 (6,7) | 6 (8,6) | χ2:2,685 |
2 Meals | 19 (63,3) | 53 (75,7) | a0,261 | |
≥3 Meals | 9 (30,0) | 11 (15,7) | ||
Number of Break Meals | No meal | 11 (36,7) | 17 (24,3) | χ2:5,307 |
1 Meal | 12 (40,0) | 45 (64,3) | a0,070 | |
≥2 Meals | 7 (23,3) | 8 (11,4) | ||
Skipped Meals | Breakfast | 16 (53,3) | 37 (52,9) | χ2:0,096 |
Lunch | 12 (40,0) | 28 (40,0) | b1,000 | |
Dinner | 2 (6,7) | 5 (7,1) | ||
Information Points About Breakfast |
|
45,45-100 (81,82) | 27,27-100 (90,91) | Z:-0,717 |
|
81,52±16,28 | 82,73±19,34 | c0,473 | |
Negative Point in a Day |
|
0-100 (
|
0-100 (
|
Z:-0,565 |
|
51,33±27,26 | 53,00±28,35 | c0,572 |
aPearson Chi-Square Test bFisher Freeman Halton Test cMann Whitney U Test
As seen in
Comparisons of Meals According to Their Classes
Class |
|
|||
3rd Class
|
|
p | ||
Number of
|
≤2 Meals | 15 (24,2) | 5 (13,2) | χ2:2,517 |
3 Meals | 38 (61,3) | 29 (76,3) | a0,284 | |
≥4 Meals | 9 (14,5) | 4 (10,5) | ||
Number of
|
1 Meal | 6 (9,7) | 2 (5,3) | χ2:1,833 |
2 Meals | 46 (74,2) | 26 (68,4) | b0,451 | |
≥3 Meals | 10 (16,1) | 10 (26,3) | ||
Number of
|
No Meal | 18 (29,0) | 10 (26,3) | χ2:5,338 |
1 Meal | 31 (50,0) | 26 (68,4) | a0,069 | |
≥2 Meals | 13 (21,0) | 2 (5,3) | ||
Skipped Meals | Breakfast | 32 (51,6) | 21 (55,3) | χ2:0,315 |
Lunch | 25 (40,3) | 15 (39,5) | b0,949 | |
Dinner | 5 (8,1) | 2 (5,3) | ||
Information Points
|
|
27,27-100 (90,91) | 27,27-100 (90,91) | Z:-0,601 |
|
82,99±18,59 | 81,34±18,30 | c0,548 |
aPearson Chi-Square Test bFisher Freeman Halton TestcMann Whitney U Test
As seen in
Breakfast is the most important among the meals. Adequate and balanced breakfast menu is extremely important to begin to be willing and able to spend conveniently. It has been determined that the nutritional information of the student is insufficient and therefore the inadequate information cannot turn into habits and behavior. Even if the available nutrients and economic resources are sufficient, the inadequacy of nutrition knowledge leads to the misuse of these resources. In formal and non-formal education programs; basic nutrition, food safety, health and similar issues, dissemination of programs for these issues, monitoring, evaluation and development of the implemented education programs are required. This will be useful in educating and raising awareness of healthy nutrition among individuals. Effective and sustained adequate-balanced nutrition education will help to change bad habits and behaviors, and turn the acquired knowledge into habituation [
According to our study; 92% of the students agree with “Breakfast is the most important meal of the day” statement, 11% of the students agree with “Breakfast does not help to weaken” statement, 95% of the students agree with “Breakfast provides an energetic start to the day” statement, 95% of the students agree with “Breakfast helps to regulate blood sugar” statement, 73% of the students agree with “Do not have breakfast cause unrest.” statement, 91% of the students agree with “The work performance of the individuals who have breakfast increases.” statement, 8% of the students agree with “Breakfast is not effective in regulating blood pressure.” statement, 66% of the students agree with “One of the reasons for headache is not having breakfast.” statement, 75% of the students agree with “Breakfast is not effective in regulating body temperature” statement, 89% of the students agree with “Breakfast is an important factor in the concentration” statement and 71% of the students agree with “Individuals who have breakfast are less stressed at work” statement. According to the findings obtained from the research; it has indicated that;
Increasing the nutritional possibilities of the places where the students live with inter-agency cooperation,
Presentation of healthy food in the cafeteria and canteen in schools,
It is important for the students to acquire the proper nutritional habits in order to protect their health in the later period of their life. For this, elimination of inadequacies in nutrition knowledge and habits with effective and continuous nutrition education,
Organizing short-term conferences, panels and interviews on nutrition topics at universities regularly,
Bringing into the habit of eating 3 meals a day in sufficient quantity According to the present-day living conditions of the people,
İncreasing the quality of food and consuming less carbohydrate foods, at breakfast, because the presence of carbohydrate and fatty foods as well as proteins provides getting them hungry later, by slowing down the rate of blood sugar lowering,
Encourage this students to create a healthy lifestyle and to have a healthy diet.
As a result; it has been evaluated that giving seminars and conferences to some basic subjects such as foods, nutritional values, and food items are important for the students.