Evaluation of the frequency of consumption of various groups of dairy products by students of the Peoples’ Friendship University of Russia
Roman A. Khanferyan , Ivan V. Radysh , Dmitry A. Semin , Elena G. Geyko , Margarita M. Korosteleva
Clinical nutrition and metabolism ›› 2023, Vol. 4 ›› Issue (2) : 66 -74.
Evaluation of the frequency of consumption of various groups of dairy products by students of the Peoples’ Friendship University of Russia
BACKGROUND: Milk and dairy products are an important component of a balanced diet. Milk and dairy products deficiency contributes to the violation of the main health indicators of various age groups of the population.
AIM: The purpose of this study was to analyze the frequency of consumption of various groups of dairy products by students.
MATERIALS AND METHODS: 388 full-time students of the Medical Institute of the Peoples’ Friendship University of Russia took part in the cross-sectional study. Of all the participants, 185 were men and 203 were women; the average age was (20.4±2.2) and (21.9±1.7) years, respectively. Anthropometric measurements were performed according to the standard program. The frequency of consumption of various groups of dairy products was studied using a modified questionnaire on the frequency of consumption of products.
RESULTS: analysis of the questionnaire on the frequency of consumption of products demonstrated that approximately 14% of the respondents did not consume milk over the past month, about a third — cottage cheese, 21% — natural sour-milk products and 16% — sour-milk products with various fillers. Hard cheeses and pickled cheeses are absent from daily food rations of 7% and 20% of respondents, respectively. Daily consumption was recorded as follows: milk — 24% of respondents; cottage cheese — 5%; fermented milk products (natural and with flavored) — 9% and 8%, respectively; hard cheese — 18%. The study also revealed gender differences in the characteristics of consumer preferences: women are less likely to consume cream, sour cream, soft cheese and milk. Among female students, the prevalence of overweight individuals was higher and amounted to 25% (n=50), while among male students — 19% (n=35). A modest inverse relationship was found between daily milk intake and body weight, as well as between milk intake and body mass index (r=–0.61 and r=–0.65, respectively).
CONCLUSIONS: our study revealed insufficient consumption of milk and dairy products among students. The relationship between the frequency of their consumption and indicators of physical development was noted.
frequency method / milk / dairy products / physical development / nutrition / body mass index
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