{"title":"营养与饮食学系本科生的食物瘾与超加工食品的食用量","authors":"Gökçe Ünal, Aslı Uçar","doi":"10.1097/TIN.0000000000000347","DOIUrl":null,"url":null,"abstract":"The aim of this study was to determine food addiction and consumption of ultraprocessed foods among undergraduate nutrition and dietetics students according to academic year. A total of 238 students participated in this cross-sectional study. The ultraprocessed food consumption frequency was assessed and the Yale Food Addiction Scale was applied. The overall prevalence of food addiction was 10.5%. The mean symptom count for food addiction was lower in the fourth year than in the first and second years (P = .002). The frequency of processed meat (r = −0.441, P < .001) and donut consumption (r = −0.309, P < .001) showed a moderate negative linear relationship with the increase in academic years.","PeriodicalId":48681,"journal":{"name":"Topics in Clinical Nutrition","volume":"81 1","pages":"25 - 32"},"PeriodicalIF":0.4000,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Food Addiction and Consumption of Ultraprocessed Foods Among Undergraduate Nutrition and Dietetics Students\",\"authors\":\"Gökçe Ünal, Aslı Uçar\",\"doi\":\"10.1097/TIN.0000000000000347\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The aim of this study was to determine food addiction and consumption of ultraprocessed foods among undergraduate nutrition and dietetics students according to academic year. A total of 238 students participated in this cross-sectional study. The ultraprocessed food consumption frequency was assessed and the Yale Food Addiction Scale was applied. The overall prevalence of food addiction was 10.5%. The mean symptom count for food addiction was lower in the fourth year than in the first and second years (P = .002). The frequency of processed meat (r = −0.441, P < .001) and donut consumption (r = −0.309, P < .001) showed a moderate negative linear relationship with the increase in academic years.\",\"PeriodicalId\":48681,\"journal\":{\"name\":\"Topics in Clinical Nutrition\",\"volume\":\"81 1\",\"pages\":\"25 - 32\"},\"PeriodicalIF\":0.4000,\"publicationDate\":\"2024-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Topics in Clinical Nutrition\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://doi.org/10.1097/TIN.0000000000000347\",\"RegionNum\":4,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"NUTRITION & DIETETICS\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Topics in Clinical Nutrition","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.1097/TIN.0000000000000347","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
Food Addiction and Consumption of Ultraprocessed Foods Among Undergraduate Nutrition and Dietetics Students
The aim of this study was to determine food addiction and consumption of ultraprocessed foods among undergraduate nutrition and dietetics students according to academic year. A total of 238 students participated in this cross-sectional study. The ultraprocessed food consumption frequency was assessed and the Yale Food Addiction Scale was applied. The overall prevalence of food addiction was 10.5%. The mean symptom count for food addiction was lower in the fourth year than in the first and second years (P = .002). The frequency of processed meat (r = −0.441, P < .001) and donut consumption (r = −0.309, P < .001) showed a moderate negative linear relationship with the increase in academic years.
期刊介绍:
Topics in Clinical Nutrition (TICN) is a peer-reviewed, quarterly journal designed as a resource for the continuing education and clinical practice of dietitians and nutritionists. Each issue addresses topics of interest primarily to dietitians and nutritionists, students and interns in professional training programs and other health care personnel involved in the nutritional care of patients. Articles include translational research reports (work that applies new knowledge to practical effect), practice projects, evidence-based literature reviews, case studies and book reviews, and articles that highlight education theory and applied research which share the tools and techniques of nutrition and dietetics education.