Food Consumption Behavior among Elementary Students of Gonabad

AUTHORS

Mahdi Moshki 1 , Mahnaz Bahrami 2 , *

AUTHORS INFORMATION

1 Department of Public Health, School of Health, Social Development & Health Promotion Research Center, Gonabad University of Medical Sciences, Gonabad, Iran

2 MSN Student, Student Research Committee, Gonabad Univercity of Medical Sciences, Gonabad, Iran

ARTICLE INFORMATION

Zahedan Journal of Research in Medical Sciences: 15 (3); e93080
Published Online: October 30, 2012
Article Type: Short Communication
Received: May 15, 2011
Accepted: June 08, 2011

Crossmark

CHEKING

READ FULL TEXT
Abstract

Background : Most of the dietary habits are formed during childhood and pursuing a correct and balanced dietary pattern is one of the most important factors in preventing degenerative diseases in adulthood.
Materials and Methods : In this cross-sectional study, 375 boy and girl students, ranging from grade one to grade five of primary school, participated through the stratified random sampling. The dietary information was collected through filling out Food Frequency Questionnaires (FFQ). Finally, the data were analyzed by using SPSS-16 software.
Results : 88.3 percent of the children ate breakfast. The obtained dietary pattern indicated that consumption of food groups, including proteins, milk and dairy, fruit, and vegetables was lower than the recommended allowances.
Conclusion : Considering the achieved dietary consumption pattern, compiled and extensive training programs should be designed to promote the knowledge level, insight and behaviors of parents and trainers. 

Keywords

Consumption Food Student

© 2013, Zahedan Journal of Research in Medical Sciences. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.
Fulltext

The full text of this article is available on the PDF file.

References
  • 1. The References of this article are available on the PDF file.
  • COMMENTS

    LEAVE A COMMENT HERE: