Environment and healthy eating: perceptions and practices of undergraduate students

Abstract

Introduction: Healthy eating has to be in accordance with food needs taking into account culture, race, gender, ethnicity, financial condition and aspects of quality, variety, balance and moderation.

Objective: To know the perceptions about the environment and healthy food of undergraduate students as well as assessing their eating habits.

Method: This is a prospective observational study conducted at a university in Santa Catarina involving undergraduate students from courses in Health Sciences. Of the 1816 students enrolled in 2014/1, 10% were randomly selected, of both genders, including students of all courses.

Results: 175 students participated in the research, 81.14% (n = 142) were female. Their age ranged from 18 to 30 years old. More than half of students 58% (n = 101), have no income, however they receive financial help from their parents, and 61% (n = 106) of the students have their meals at home, and 58% (n = 101) prepare their own meal. 47% (n = 83) take on average 15-30 minutes to eat and 51% (n = 90) classified the environment where they have meals as peaceful, among family/friends.  89% (n = 156) consider lunchtime as the main meal consuming rice, beans, meat and salad. For dinner 62% (n = 108) prefer snacks and lighter meals and 5% (n = 10) do not dine.

Conclusion: The understanding of the environment and healthy eating showed that students grant special importance for being in a clean and pleasant environment, which was highlighted as fundamental to a good nutrition.