FEATURES OF STUDENTS’ NUTRITION AS A FACTOR INFLUENCING HEALTH

Abstract

Aim. The purpose of the article is to study the frequency of consumption of certain products as a factor affecting students’ health. Materials and methods. The eating habits of 97 university students (78.35% – females, 21.65% – males, average age – 23.56 ± 0.08 years) are analyzed. We used the method of estimating the frequency of consumption of the main food groups in a diet. Results. There is a lack of meat and dairy products, which leads to a decrease in essential amino acids. The fatty component of the diet is represented by vegetable oils and butter, and basically corresponds to hygienic recommendations. There is enough sources of carbohydrates (bread, cereals, pasta) in the diet. Inadequate consumption of fresh vegetables, fruitsand nuts makes it possible to predict a deficiency of microelements, vitamins, pigments, dietary fiber and other “minor” components of nutrition. Consumption of sugar, tea and coffee should be assessed as a risk factor for health. In addition to the so-called “empty calories” it significantly increases the consumption of stimulant substances. Conclusion. Students’ nutrition should be assessed as irrational. The range of basic products is not diverse. A lack of essential nutrients can be assumed. This makes it possible to talk about nutrition as a risk factor for the development of alimentary prenosological states and requires correcting diet imbalances. The approved method can be used for screening in studies on the monitoring of public health. The content of health-improvement and disease-prevention programs must necessarily include strategies for optimizing nutrition.