Fruit and vegetable consumption among Turkish university students

Basit Öğe Kaydı
dc.contributor.authorUnusan, N
dc.date.accessioned2020-03-26T16:55:17Z
dc.date.available2020-03-26T16:55:17Z
dc.date.issued2004
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractA questionnaire was developed to determine the behaviors associated with eating fruit and vegetables and to assess perceived benefits and barriers to increasing fruit and vegetable consumption. A total of 713 non-food/nutrition major university students were randomly selected from seven universities in Turkey. Self-reported mean intake was found to be 3.67 +/- 1.81 servings of fruit and vegetables per day. Positive correlations existed between daily fruit and vegetable portions. Male students were significantly higher than female students in body mass index measurements (BMI 22.71 vs. 20.1, p < .05). Among male students only BMI was positively associated with age. Compared to male students, female students were more likely to eat fruit and vegetables. Male students were less likely to eat fruit instead of dessert. Vegetables were more preferred by female students at lunch and dinner. Exploratory principal-components analyses showed that a two-component solution best represented the data. The first component represented the benefits of eating more fruit. The second component described barriers to eating more fruit. Both components have an internal consistency of 0.73 and 0.56 respectively, with benefits accounting for 17% and barriers 12% of variance. These scales may be used to increase the benefits to get students to think about change, and decreasing the barriers to allow the behavior to change in fruit and vegetable consumption should follow this. Since Turkish students do not eat enough fruit and vegetables, nutrition education efforts must be targeted at students (i.e. acceptability of these foods in different meal and snacks is maintained, promoted, and encouraged). Barriers may be reduced, thereby allowing students to take action and maintain the behavior change.en_US
dc.identifier.doi10.1024/0300-9831.74.5.341en_US
dc.identifier.endpage348en_US
dc.identifier.issn0300-9831en_US
dc.identifier.issue5en_US
dc.identifier.pmid15628672en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage341en_US
dc.identifier.urihttps://dx.doi.org/10.1024/0300-9831.74.5.341
dc.identifier.urihttps://hdl.handle.net/20.500.12395/19073
dc.identifier.volume74en_US
dc.identifier.wosWOS:000226038100006en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherVERLAG HANS HUBERen_US
dc.relation.ispartofINTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCHen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectfruiten_US
dc.subjectvegetableen_US
dc.subjectuniversity studentsen_US
dc.titleFruit and vegetable consumption among Turkish university studentsen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu