Características de los hábitos de consumo de desayuno en estudiantes de la Universidad Nacional de Trujillo-filial Huamachuco
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Date
2022
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Universidad Nacional de Trujillo
Abstract
El objetivo de este trabajo es conocer los hábitos de consumo de desayuno en estudiantes de la Universidad Nacional de Trujillo-Filial Huamachuco de las carreras profesionales de Ingeniería Agroindustrial, Ingeniería de Minas, Administración y Enfermería matriculados en el semestre 2021-I. Se trata de un estudio descriptivo realizado a 258 estudiantes de ambos sexos en edades comprendidas de 18-24 años. Se utilizó un cuestionario cualitativo y autoadministrado para conocer los alimentos ingeridos en el desayuno y evaluar su calidad. Se consideró “desayuno de buena calidad” aquél que incluía al menos un alimento del grupo de los lácteos, de los cereales y de las frutas. El 72% de los estudiantes manifestaron desayunar todos los días, de los cuales el 84.4% lo hace en casa y en familia en un 60%. Entre los argumentos de no desayunar se tiene el “no tener tiempo” con un 55.4%. Las bebidas más consumidas en el desayuno en el mismo día que se realizó la encuesta es la avena (51.8%) y la quinua (24.9%). La fuente de carbohidrato y/o cereal más consumido es el pan con un 64.8%, siendo el pan integral un consumo del 15.4%. La fuente proteica más consumidas es el huevo (32.4%) seguido del queso (19.0%). Solo el 9.3% de los encuestados presenta un desayuno de “buena calidad”, un 58.2% calificado como desayuno de “mejorable calidad”, en tanto un 32.5% como desayuno de “mala calidad”.
Es importante la educación nutricional como una herramienta para mejorar la alimentación y fomentar un estilo de vida saludable. Tratándose de estudiantes universitarios inquieta el efecto potencialmente negativo que pudiera tener sobre el rendimiento académico.
ABSTRACT The objective of this work is to know the breakfast consumption habits in students of the National University of Trujillo-Huamachuco Campus of the professional careers of Agroindustrial Engineering, Mining Engineering, Administration and Nursing enrolled in the semester 2021-I.This is a descriptive study carried out on 258 students of both sexes aged 18-24 years. A qualitative and self-administered questionnaire was used to know the foods eaten at breakfast and to evaluate their quality. A “good quality breakfast” was considered to be one that included at least one food from the group of dairy products, cereals and fruits. It 72% of the students said they eat breakfast every day, of which 84.4% do it at home and 60% with their family. Among the arguments for not having breakfast is "not having time" with 55.4%.The most consumed beverages at breakfast on the same day that the survey was conducted are oats (51.8%) and quinoa (24.9%). The most consumed source of carbohydrate and / or cereal is bread with 64.8%, being whole wheat a consumption of 15.4%. The most consumed protein source is eggs (32.4%) followed by cheese (19.0%). Only 9.3% of those surveyed present a "good quality" breakfast, 58.2% classified as a "better quality" breakfast, while 32.5% as a "poor quality" breakfast. Nutrition education is important as a tool to improve nutrition and promote a healthy lifestyle. In the case of university students, he worries about the potentially negative effect it could have on academic performance.
ABSTRACT The objective of this work is to know the breakfast consumption habits in students of the National University of Trujillo-Huamachuco Campus of the professional careers of Agroindustrial Engineering, Mining Engineering, Administration and Nursing enrolled in the semester 2021-I.This is a descriptive study carried out on 258 students of both sexes aged 18-24 years. A qualitative and self-administered questionnaire was used to know the foods eaten at breakfast and to evaluate their quality. A “good quality breakfast” was considered to be one that included at least one food from the group of dairy products, cereals and fruits. It 72% of the students said they eat breakfast every day, of which 84.4% do it at home and 60% with their family. Among the arguments for not having breakfast is "not having time" with 55.4%.The most consumed beverages at breakfast on the same day that the survey was conducted are oats (51.8%) and quinoa (24.9%). The most consumed source of carbohydrate and / or cereal is bread with 64.8%, being whole wheat a consumption of 15.4%. The most consumed protein source is eggs (32.4%) followed by cheese (19.0%). Only 9.3% of those surveyed present a "good quality" breakfast, 58.2% classified as a "better quality" breakfast, while 32.5% as a "poor quality" breakfast. Nutrition education is important as a tool to improve nutrition and promote a healthy lifestyle. In the case of university students, he worries about the potentially negative effect it could have on academic performance.
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Keywords
Desayuno, Universitarios, Hábitos, Consumo, Alimentos