Resumo

NAVARRO-GONZALEZ, Inmaculada et al. Adherence to the Mediterranean diet and its relationship with the quality of breakfast in students of the University of Murcia. Nutr. Hosp. [online]. 2016, vol.33, n.4, pp.901-908. ISSN 1699-5198.  https://dx.doi.org/10.20960/nh.390.

Introduction and objectives: The Mediterranean diet (MD) is one of the healthiest dietary patterns that exist. The modernization of society has brought a series of sociological changes and/or cultural, which inevitably affect the habits and food preferences. The aim of this study is to evaluate the degree of adherence to the MD of students of different degrees at the University of Murcia and the quality of their breakfast. In addition, we analyze the relationship between these two variables together and each one with anthropometric variables. Methods: Adherence was assessed in a sample of 312 students to the DM by KIDMED test. Breakfast quality was assessed according to the intake of dairy, cereals and fruits, so that the categories of poor, poor, fair and good quality were established. Each respondent's name, sex, age, qualifications, course, anthropometric variables (weight, height, waist and hip), origin, geographical area and type of residence was recorded. Results: The sample consisted of 238 women and 74 men. 7.85% of university students have a low adherence to the MD, 48.4% in average and 43.8% for the high one. Significant differences between the degree and the test KIDMED were shown, so that EP (Primary Education) students showed greater adherence to the average MD; Enf students (Nursing) took more than one vegetable per day; and those of CyTA (Science and Food Technology) a fruit a day. 37.8% of women intake more than a daily vegetable and 91.5% had breakfast with industrial bakery products, while 54.1% of men took nuts (at least 2 or 3 times a week) and 74 5% had breakfast every day. Statistically significant differences were found between these habits and sex between these intakes and their sex. It was obtained a very bad quality of breakfast for 1.15% of the students, bad for 17.65%, regular for 60.65% and good for 20.45%, so most of the students took a regular breakfast. Those that included fruit in their breakfast tended to run a good quality breakfast. Also a significant association was shown between time and quality of breakfast, so that students who spent more than ten minutes for breakfast had a good quality breakfast. Conclusion: Based on the results, in this study it has been shown that a good breakfast is closely linked to follow the Mediterranean dietary pattern.

Palavras-chave : Mediterranean diet; Test KIDMED; Diet quality university; Healthy breakfast.

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