出版社：Sociedad Chilena de Nutrición, Bromatología y Toxicología
摘要：Increased cardiovascular risk factors in young women merit knowing their nutritional profi le. The objective of this study was to determine the food consumption of 50 volunteer college students enrolled in physical education (PE), early childhood education (ECA) and nutrition and dietetics (NAD) at the University of Playa Ancha, Valparaiso, Chile. A food frequency questionnaire was used to mea-sure critical nutrient intake (sodium, sugars, saturated fatty acids, trans-fatty acids, cholesterol). Cardiovascular risk factors like alcohol intake were also measured as well as protective nutrients intake (mono and polyunsaturated fatty acids, water, dietary fi ber). Con-sumption frequency was ranked high, moderate and low. Critical and protective nutrients were compared with the Chilean Dietary Guidelines 2013. Results: PE students’ diet was high in sodium and dietary fi ber; PE and EPA diet was high in added sugars and low in water; the diet of all groups was low in mono and polyunsaturated fatty acids, moderate in saturated fatty acids, trans-fatty acids and cholesterol, and low in alcohol. We conclude that the diets do not meet the recommendations of the Dietary Guidelines.
其他摘要：Increased cardiovascular risk factors in young women merit knowing their nutritional profi le. The objective of this study was to determine the food consumption of 50 volunteer college students enrolled in physical education (PE), early childhood education (ECA) and nutrition and dietetics (NAD) at the University of Playa Ancha, Valparaiso, Chile. A food frequency questionnaire was used to mea-sure critical nutrient intake (sodium, sugars, saturated fatty acids, trans-fatty acids, cholesterol). Cardiovascular risk factors like alcohol intake were also measured as well as protective nutrients intake (mono and polyunsaturated fatty acids, water, dietary fi ber). Con-sumption frequency was ranked high, moderate and low. Critical and protective nutrients were compared with the Chilean Dietary Guidelines 2013. Results: PE students’ diet was high in sodium and dietary fi ber; PE and EPA diet was high in added sugars and low in water; the diet of all groups was low in mono and polyunsaturated fatty acids, moderate in saturated fatty acids, trans-fatty acids and cholesterol, and low in alcohol. We conclude that the diets do not meet the recommendations of the Dietary Guidelines.
关键词：food habits; nutrients; university students; cardiovas-cular risk factors.
其他关键词：food habits; nutrients; university students; cardiovas-cular risk factors.
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