Food consumption and COVID-19 risk perception of university students

The aim of this study is to examine the differences in COVID-19 risk perception of university students, depending on their food consumption (proinflammatory diet and non-proinflammatory diet). A total of 513 university students aged between 16 and 42 years (PDG: mean 20.26, standard deviation 3.07;...

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Autores:
Rodríguez Besteiro, Stephanie
Valencia Zapata, Gabriel Enrique
Beltrán de la Rosa, Elisama
Clemente-Suárez, Vicente Javier
Tipo de recurso:
Article of journal
Fecha de publicación:
2022
Institución:
Corporación Universidad de la Costa
Repositorio:
REDICUC - Repositorio CUC
Idioma:
eng
OAI Identifier:
oai:repositorio.cuc.edu.co:11323/9282
Acceso en línea:
https://hdl.handle.net/11323/9282
https://doi.org/10.3390/su14031625
https://repositorio.cuc.edu.co/
Palabra clave:
COVID-19
Proinflammatory diet
Students
Risk perception
Anxiety
Personality
Rights
openAccess
License
Atribución 4.0 Internacional (CC BY 4.0)
id RCUC2_6f01da5bd7c587ce3f38a9dc0de7fa1d
oai_identifier_str oai:repositorio.cuc.edu.co:11323/9282
network_acronym_str RCUC2
network_name_str REDICUC - Repositorio CUC
repository_id_str
dc.title.eng.fl_str_mv Food consumption and COVID-19 risk perception of university students
title Food consumption and COVID-19 risk perception of university students
spellingShingle Food consumption and COVID-19 risk perception of university students
COVID-19
Proinflammatory diet
Students
Risk perception
Anxiety
Personality
title_short Food consumption and COVID-19 risk perception of university students
title_full Food consumption and COVID-19 risk perception of university students
title_fullStr Food consumption and COVID-19 risk perception of university students
title_full_unstemmed Food consumption and COVID-19 risk perception of university students
title_sort Food consumption and COVID-19 risk perception of university students
dc.creator.fl_str_mv Rodríguez Besteiro, Stephanie
Valencia Zapata, Gabriel Enrique
Beltrán de la Rosa, Elisama
Clemente-Suárez, Vicente Javier
dc.contributor.author.spa.fl_str_mv Rodríguez Besteiro, Stephanie
Valencia Zapata, Gabriel Enrique
Beltrán de la Rosa, Elisama
Clemente-Suárez, Vicente Javier
dc.subject.proposal.eng.fl_str_mv COVID-19
Proinflammatory diet
Students
Risk perception
Anxiety
Personality
topic COVID-19
Proinflammatory diet
Students
Risk perception
Anxiety
Personality
description The aim of this study is to examine the differences in COVID-19 risk perception of university students, depending on their food consumption (proinflammatory diet and non-proinflammatory diet). A total of 513 university students aged between 16 and 42 years (PDG: mean 20.26, standard deviation 3.07; NPDG: mean 21.78, standard deviation 4.12) were interviewed via an online questionnaire. The study subjects were divided into two groups: a proinflammatory diet group (PDG) who obtained higher values on pasta, rice, bread, pastries, juices, and fruit consumption; and non-proinflammatory diet group (NPGD) who presented low consumption on these products. Significant results were obtained (p < 0.05) on how a proinflammatory diet presented a higher COVID-19 risk perception in university students (PDG 7.92 ± 2.46; NPGD 7.12 ± 2.28). In addition, students with a proinflammatory diet presented lower values in depression (PDG 48.32 ± 5.33; NPGD 49.83 ± 5.23) and loneliness (PDG 4.91 ± 1.67; NPGD 5.14 ± 1.68) and higher values in openness to experience (PDG 7.5 ± 1.53; NPGD 7.20 ± 1.54) than students with a non-proinflammatory diet. Furthermore, students with a proinflammatory diet were most affected in work (loss of work, reduced work, or unaffected work) due to the COVID-19 crisis (PDG 2.54 ± 0.65; NPGD 3.99 ± 0.26). The proinflammatory diet group presented higher values in complying with the confinement rules than students with a non-proinflammatory diet (PDG 8.26 ± 1.83; NPGD 7.74 ± 2.10). The results of this study may be a useful tool to explain and prevent both the psychological and general health consequences of the COVID-19 pandemic in students.
publishDate 2022
dc.date.accessioned.none.fl_str_mv 2022-06-22T14:24:09Z
dc.date.available.none.fl_str_mv 2022-06-22T14:24:09Z
dc.date.issued.none.fl_str_mv 2022-01-30
dc.type.spa.fl_str_mv Artículo de revista
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dc.type.content.spa.fl_str_mv Text
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dc.identifier.citation.spa.fl_str_mv Rodriguez-Besteiro, S.; Valencia-Zapata, G.; Beltrán de la Rosa, E.; Clemente-Suárez, V.J. Food Consumption and COVID-19 Risk Perception of University Students. Sustainability 2022, 14, 1625. https://doi.org/10.3390/su14031625
dc.identifier.uri.spa.fl_str_mv https://hdl.handle.net/11323/9282
dc.identifier.url.spa.fl_str_mv https://doi.org/10.3390/su14031625
dc.identifier.doi.spa.fl_str_mv 10.3390/su14031625
dc.identifier.eissn.spa.fl_str_mv 2071-1050
dc.identifier.instname.spa.fl_str_mv Corporación Universidad de la Costa
dc.identifier.reponame.spa.fl_str_mv REDICUC - Repositorio CUC
dc.identifier.repourl.spa.fl_str_mv https://repositorio.cuc.edu.co/
identifier_str_mv Rodriguez-Besteiro, S.; Valencia-Zapata, G.; Beltrán de la Rosa, E.; Clemente-Suárez, V.J. Food Consumption and COVID-19 Risk Perception of University Students. Sustainability 2022, 14, 1625. https://doi.org/10.3390/su14031625
10.3390/su14031625
2071-1050
Corporación Universidad de la Costa
REDICUC - Repositorio CUC
url https://hdl.handle.net/11323/9282
https://doi.org/10.3390/su14031625
https://repositorio.cuc.edu.co/
dc.language.iso.none.fl_str_mv eng
language eng
dc.relation.ispartofjournal.spa.fl_str_mv Sustainability
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spelling Rodríguez Besteiro, StephanieValencia Zapata, Gabriel EnriqueBeltrán de la Rosa, ElisamaClemente-Suárez, Vicente Javier2022-06-22T14:24:09Z2022-06-22T14:24:09Z2022-01-30Rodriguez-Besteiro, S.; Valencia-Zapata, G.; Beltrán de la Rosa, E.; Clemente-Suárez, V.J. Food Consumption and COVID-19 Risk Perception of University Students. Sustainability 2022, 14, 1625. https://doi.org/10.3390/su14031625https://hdl.handle.net/11323/9282https://doi.org/10.3390/su1403162510.3390/su140316252071-1050Corporación Universidad de la CostaREDICUC - Repositorio CUChttps://repositorio.cuc.edu.co/The aim of this study is to examine the differences in COVID-19 risk perception of university students, depending on their food consumption (proinflammatory diet and non-proinflammatory diet). A total of 513 university students aged between 16 and 42 years (PDG: mean 20.26, standard deviation 3.07; NPDG: mean 21.78, standard deviation 4.12) were interviewed via an online questionnaire. The study subjects were divided into two groups: a proinflammatory diet group (PDG) who obtained higher values on pasta, rice, bread, pastries, juices, and fruit consumption; and non-proinflammatory diet group (NPGD) who presented low consumption on these products. Significant results were obtained (p < 0.05) on how a proinflammatory diet presented a higher COVID-19 risk perception in university students (PDG 7.92 ± 2.46; NPGD 7.12 ± 2.28). In addition, students with a proinflammatory diet presented lower values in depression (PDG 48.32 ± 5.33; NPGD 49.83 ± 5.23) and loneliness (PDG 4.91 ± 1.67; NPGD 5.14 ± 1.68) and higher values in openness to experience (PDG 7.5 ± 1.53; NPGD 7.20 ± 1.54) than students with a non-proinflammatory diet. Furthermore, students with a proinflammatory diet were most affected in work (loss of work, reduced work, or unaffected work) due to the COVID-19 crisis (PDG 2.54 ± 0.65; NPGD 3.99 ± 0.26). The proinflammatory diet group presented higher values in complying with the confinement rules than students with a non-proinflammatory diet (PDG 8.26 ± 1.83; NPGD 7.74 ± 2.10). The results of this study may be a useful tool to explain and prevent both the psychological and general health consequences of the COVID-19 pandemic in students.11 Páginasapplication/pdfengMDPI AGSwitzerlandAtribución 4.0 Internacional (CC BY 4.0)© 2022 by the authors. Licensee MDPI, Basel, Switzerland.https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Food consumption and COVID-19 risk perception of university studentsArtículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1Textinfo:eu-repo/semantics/articlehttp://purl.org/redcol/resource_type/ARThttp://purl.org/coar/version/c_970fb48d4fbd8a85https://www.mdpi.com/2071-1050/14/3/1625Sustainability1. World Health Organization (WHO). 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[CrossRef]111314COVID-19Proinflammatory dietStudentsRisk perceptionAnxietyPersonalityEstudiantes universitariosPublicationORIGINALFood Consumption and COVID-19 Risk Perception of University Students.pdfFood Consumption and COVID-19 Risk Perception of University Students.pdfapplication/pdf310945https://repositorio.cuc.edu.co/bitstreams/82616315-565a-4027-ad6a-be1082d2d41c/download79a5bc37d811ab046c880980e31a5c48MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-83196https://repositorio.cuc.edu.co/bitstreams/de4de7c6-60d6-45ed-9104-9986726bbc4a/downloade30e9215131d99561d40d6b0abbe9badMD52TEXTFood Consumption and COVID-19 Risk Perception of University Students.pdf.txtFood Consumption and COVID-19 Risk Perception of University Students.pdf.txttext/plain48799https://repositorio.cuc.edu.co/bitstreams/8e9f73e7-e8cc-4b80-ae2f-a74392e585b9/download8dbc6adf90bcb770932c5b95dc91e930MD53THUMBNAILFood Consumption and COVID-19 Risk Perception of University Students.pdf.jpgFood Consumption and 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