Assessment of Body Mass Index, Body Composition, Physical Activity, and Dietary Preferences in University Students: A Pilot Study
Abstract
:1. Introduction
2. Materials and Methods
3. Results
3.1. Results of BIA Measurements—Values of Measured Body Parameters by Sex
3.2. Factors Influencing Food Choices—FCQ Questionnaire
3.3. Food Preferences—FPQ Questionnaire
3.4. Level of Physical Activity (IPQA) in the Group of Students
4. Discussion
Limitations
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Body Composition | Men (N = 19) | Women (N = 113) | ||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Mean ± SD | Median (Min; Max) | NR | >UL | <LL | Mean ± SD | Median (Min; Max) | NR | >UL | <LL | |||||||
N | % | N | % | N | % | N | % | N | % | N | % | |||||
Age (years) | 21.5 ± 1.02 | 21 (20; 24) | 21.6 ± 1.46 | 21 (19; 25) | ||||||||||||
Weight (kg) | 77.7 ± 10.22 | 78.5 (53.5; 102.2) | 17 | 89.5 | 2 | 10.5 | 0 | 0 | 62.6 ± 8.74 | 62.2 (44.9; 91.1) | 90 | 79.7 | 18 | 15.9 | 5 | 4.4 |
BFM * (kg) | 11.7 ± 4.80 | 9.9 (5.6; 24.9) | 12 | 63.2 | 2 | 10.5 | 5 | 26.3 | 17.3 ± 6.42 | 16.2 (7.1; 47.7) | 58 | 51.3 | 33 | 29.2 | 22 | 19.5 |
SMM * (kg) | 37.7 ± 5.01 | 37.6 (26.4; 47.9) | 12 | 63.2 | 7 | 36.8 | 0 | 0 | 24.9 ± 3.15 | 29.9 (17.2; 34.7) | 80 | 70.8 | 5 | 4.4 | 28 | 24.8 |
FFM * (kg) | 66.0 ± 8.22 | 66.2 (47.4; 83.6) | 13 | 68.4 | 6 | 31.6 | 0 | 0 | 45.3 ± 5.26 | 45.4 (32.3; 61) | 83 | 73.5 | 5 | 4.4 | 25 | 22.1 |
PBF * (%) | 14.8 ± 5.01 | 13.7 (6.8; 27.7) | 14 | 73.7 | 3 | 15.8 | 2 | 10.5 | 27.1 ± 6.84 | 26.4 (11.8; 52.3) | 55 | 48.7 | 50 | 44.3 | 8 | 7.1 |
BMI ⁑ (kg/m2) | 23.7 ± 2.37 | 23.3 (20.1; 29.7) | 17 | 89.5 | 2 | 10.5 | 0 | 0 | 22.3 ± 2.88 | 21.9 (16.3; 33.5) | 88 | 77.9 | 17 | 15.0 | 8 | 7.1 |
WHR ⁑ | 0.84 ± 0.05 | 0.83 (0.75; 0.98) | 14 | 73.7 | 2 | 10.5 | 3 | 15.8 | 0.87 ± 0.05 | 0.86 (0.77; 1.03) | 56 | 49.6 | 57 | 50.4 | 0 | 0 |
Protein (kg) * | 13.2 ± 1.67 | 13.2 (9.4; 16.6) | 12 | 63.2 | 7 | 36.8 | 0 | 0 | 8.9 ± 1.04 | 8.9 (6.3; 12.2) | 85 | 75.2 | 5 | 4.4 | 23 | 20.4 |
Minerals (kg) * | 4.5 ± 0.60 | 4.6 (3.3; 5.9) | 12 | 63.2 | 7 | 36.8 | 0 | 0 | 3.2 ± 0.39 | 3.2 (2.3; 4.5) | 88 | 77.9 | 18 | 15.9 | 7 | 6.2 |
TBW * (L) | 48.3 ± 5.99 | 48.4 (34.7; 61.1) | 13 | 68.4 | 6 | 31.6 | 0 | 0 | 33.2 ± 3.84 | 32.2 (23.7; 44.8) | 85 | 75.2 | 4 | 3.6 | 24 | 21.2 |
SLM * (kg) | 62.3 ± 7.74 | 62.4 (44.7; 78.7) | 13 | 68.4 | 6 | 31.6 | 0 | 0 | 42.7 ± 4.94 | 42.7 (30.5; 57.7) | 84 | 74.3 | 4 | 3.5 | 25 | 22.1 |
BMC * (kg) | 3.7 ± 0.49 | 3.8 (2.7; 4.87) | 12 | 63.2 | 7 | 36.8 | 0 | 0 | 2.7 ± 0.33 | 2.7 (1.8; 3.73) | 86 | 76.1 | 19 | 16.8 | 8 | 7.1 |
Food Choice Questionnaire | Men | Food Choice Questionnaire | Women | ||
---|---|---|---|---|---|
N = 19 | N = 113 | ||||
Mean ± SD | Median (Min; Max) | Mean ± SD | Median (Min; Max) | ||
Health | 3 ± 0.56 | 3 (2.0; 3.8) | Convenience | 3.2 ± 0.52 | 3.2 (1.8; 4.0) |
* Sensory Appeal | 2.9 ± 0.63 | 3.3 (1.8; 4.0) | * Sensory Appeal | 3.1 ± 0.54 | 3.3 (1.8; 4.0) |
Convenience | 2.9 ± 0.66 | 3.2 (1.4; 3.8) | Health | 3.0 ± 0.59 | 3 (1.0; 4.0) |
Mood | 2.7 ± 0.46 | 2.8 (1.7; 3.5) | Price | 2.8 ± 0.57 | 2.7 (1.3; 4.0) |
Price | 2.7 ± 0.48 | 2.7 (2.0; 3.3) | Mood | 2.6 ± 0.61 | 2.5 (1.0; 4.0) |
* Natural Content | 2.5 ± 0.55 | 2.7 (1.7; 4.0) | * Natural Content | 2.5 ± 0.68 | 2.3 (1.0; 4.0) |
* Familiarity | 2.2 ± 0.39 | 2.3 (1.7; 3.0) | * Familiarity | 2.4 ± 0.59 | 2.3 (1.0; 3.7) |
* Weight Control | 2.1 ± 0.56 | 2.3 (1.0; 3.0) | * Weight Control | 2.3 ± 0.67 | 2.3 (1.0; 4.0) |
* Ethical Concern | 1.9 ± 0.80 | 1.7 (1.0; 3.7) | * Ethical Concern | 1.9 ± 0.67 | 1.7 (1.0; 4.0) |
Men | Women | |||||||
---|---|---|---|---|---|---|---|---|
Items Affecting Food Choice | Category | Total = 19 | Items Affecting Food Choice | Category | Total = 113 | |||
N | % | N | % | |||||
Very important | tastes good | Sensory Appeal | 10 | 53 | can be cooked very simply | Convenience | 78 | 69 |
is nutritious | Health | 9 | 47 | is packaged in an environmentally friendly way | Ethical Concern | 49 | 43 | |
easy to cook | Convenience | 8 | 42 | is good value for money | Price | 47 | 42 | |
is good value for money | Price | 8 | 42 | looks nice | Sensory Appeal | 46 | 41 | |
keeps me healthy | Health | 8 | 42 | helps me cope with stress | Mood | 45 | 40 | |
makes me feel good | Mood | 8 | 42 | keeps me awake and alert | Mood | 45 | 40 | |
smells nice | Sensory Appeal | 7 | 37 | is familiar to me | Familiarity | 44 | 39 | |
is high in protein | Health | 6 | 32 | is like the food I ate when I was a child | Familiarity | 43 | 38 | |
Not important | comes from countries I approve of politically | Ethical Concern | 13 | 68 | tastes good | Sensory Appeal | 66 | 58 |
has the country of origin clearly marked | Ethical Concern | 9 | 47 | smells nice | Sensory Appeal | 51 | 45 | |
is low in calories | Weight Control | 7 | 37 | is cheap | Price | 43 | 38 |
Food Groups—Preferences | Men | Food Groups—Preferences | Women | ||
---|---|---|---|---|---|
N = 19 | N = 113 | ||||
Mean ± SD | Median (Min; Max) | Mean ± SD | Median (Min; Max) | ||
* Fruits | 4.6 ± 0.48 | 4.7 (3.3; 5.0) | * Fruits | 4.6 ± 0.45 | 4.9 (2.9; 5.0) |
Meat and fish | 3.8 ± 0.50 | 3.9 (2.5; 4.8) | Vegetables | 4.0 ± 0.52 | 4.1 (2.6; 5.0) |
Vegetables | 3.8 ± 0.61 | 3.8 (2.1; 4.9) | Foods containing starch | 3.8 ± 0.53 | 3.8 (2.3; 5.0) |
Dairy product | 3.7 ± 0.55 | 3.8 (2.5; 4.7) | Snacks | 3.8 ± 0.67 | 3.8 (2.1; 5.0) |
Foods containing starch | 3.7 ± 0.77 | 3.8 (2.2; 5.0) | Dairy product | 3.7 ± 0.50 | 3.8 (1.7; 4.8) |
Snacks | 3.7 ± 0.69 | 3.6 (2.7; 5.0) | Meat and fish | 3.6 ± 0.72 | 3.7 (1.3; 4.8) |
Sex | Category Physical Activities Total = 132 | MET (Week) | N | Percentage of Respondents |
---|---|---|---|---|
Men N = 19 | High | >3000 | 15 | 79.0% |
Medium | 600–2999 | 2 | 10.5% | |
Low | <600 | 2 | 10.5% | |
Women N = 113 | High | >3000 | 73 | 64.6% |
Medium | 600–2999 | 36 | 31.9% | |
Low | <600 | 4 | 3.5% |
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Petřeková, K.; Borzenko, N.; Kovalová, M.; Gottfriedová, N. Assessment of Body Mass Index, Body Composition, Physical Activity, and Dietary Preferences in University Students: A Pilot Study. Obesities 2024, 4, 35-44. https://doi.org/10.3390/obesities4010004
Petřeková K, Borzenko N, Kovalová M, Gottfriedová N. Assessment of Body Mass Index, Body Composition, Physical Activity, and Dietary Preferences in University Students: A Pilot Study. Obesities. 2024; 4(1):35-44. https://doi.org/10.3390/obesities4010004
Chicago/Turabian StylePetřeková, Karin, Nadezhda Borzenko, Martina Kovalová, and Nikol Gottfriedová. 2024. "Assessment of Body Mass Index, Body Composition, Physical Activity, and Dietary Preferences in University Students: A Pilot Study" Obesities 4, no. 1: 35-44. https://doi.org/10.3390/obesities4010004
APA StylePetřeková, K., Borzenko, N., Kovalová, M., & Gottfriedová, N. (2024). Assessment of Body Mass Index, Body Composition, Physical Activity, and Dietary Preferences in University Students: A Pilot Study. Obesities, 4(1), 35-44. https://doi.org/10.3390/obesities4010004