Food Consumption and COVID-19 Risk Perception of University Students
نویسندگان
چکیده
The aim of this study is to examine the differences in COVID-19 risk perception university students, depending on their food consumption (proinflammatory diet and non-proinflammatory diet). A total 513 students aged between 16 42 years (PDG: mean 20.26, standard deviation 3.07; NPDG: 21.78, 4.12) were interviewed via an online questionnaire. subjects divided into two groups: a proinflammatory group (PDG) who obtained higher values pasta, rice, bread, pastries, juices, fruit consumption; (NPGD) presented low these products. Significant results (p < 0.05) how (PDG 7.92 ± 2.46; NPGD 7.12 2.28). In addition, with lower depression 48.32 5.33; 49.83 5.23) loneliness 4.91 1.67; 5.14 1.68) openness experience 7.5 1.53; 7.20 1.54) than diet. Furthermore, most affected work (loss work, reduced or unaffected work) due crisis 2.54 0.65; 3.99 0.26). complying confinement rules 8.26 1.83; 7.74 2.10). may be useful tool explain prevent both psychological general health consequences pandemic students.
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ژورنال
عنوان ژورنال: Sustainability
سال: 2022
ISSN: ['2071-1050']
DOI: https://doi.org/10.3390/su14031625