Hygienic evaluation of real food and nutrition of students

Abstract

Introduction. Health of the younger generation is a priority for any state. Thus, reforms in the higher education system emphasize the students' health status and physiological needs during the learning process. Materials and methods. The study was conducted by questioning 50 students, including 11 men and 39 women, from study years I to VI. The questionnaire included 18 questions about daily nutrition. Results. Nutrition is provided by a varied assortment of foods, providing the human body with nutrients and biologically active substances (proteins, lipids, carbohydrates, vitamins and mineral salts). The results of this study showed that 90% of students have an irregular diet and only 10% of them strictly follow a diet. Using the waist and body mass parameters of people in the study, we calculated BMI, which found that 80% of the examined subjects are normal weight, 6% are underweight, 8% overweight, and grade I obesity was reported in 6%. Analyzing student food surveys, we can see that most commonly used in vegetables in the daily diet are potato, carrot, onion and cabbage, and the least used are broccoli. If we are talking about the prevalence of fruit in the nutrition of the students, we notice that the most used fruits are apples, bananas and oranges, and the rest of the fruits are used at a lower percentage, the least used to be quince, plum and pear. Similarly, following the study I noticed that 54% of investigators prefer to eat spicy food, 46% prefer salty food. The share of people who love to eat sweet produce was 52% and the share of those who love fatty foods accounted for 8%. Conclusions. The results of this study show that 80% of people are normal weight and 90% of them do not have a healthy diet, which requires us to develop measures to improve the nutrition of students in university institutions.