FOOD CONSUMPTION PATTERN AND PERCEIVED STRESS LEVELAMONG COLLEGE STUDENTS IN SOUTHERN LUZON STATE UNIVERSITY LUCENA, QUEZON DURING THE PANDEMIC

Date

2022

College

College of Human Ecology (CHE)

Abstract

With rapid nutritional transition worldwide, young adults are vulnerable to dealing with stress during the pandemic that may concern long-term health. A cross-sectional study was conducted among college students of Southern Luzon State University Lucena Campus (n = 99) to assess food consumption patterns based on their perceived stress levels during the pandemic. A 12-item Food Frequency Questionnaire and a 10-item Cohen’s Perceived Stress Scale were used to collect data. Kruskal-Wallis Test showed perceived stress levels differ by sex (p-value = 0.040), sweets (p-value = 0.016), and snacks consumption (p-value = 0.042). Sweets (p-value = 0.016) and cereals consumption (p-value = 0.045) differ by sex, while consumption of snacks (p-value = 0.020) differ by income. Spearman’s rank test showed that perceived stress of the 99 respondents is positively correlated with consumption of sweets, snacks, cakes, soft drinks, cereals/cereal products, and salads, but negatively correlated with fresh fruits, fish, and meat consumption. Perceived stress levels were positively correlated with age (p-value = 0.045), degree (p-value = 0.018), and female gender (p-value = 0.032) which was correlated with more frequent consumption of sweets and snacks. The findings suggest the need for nutrition awareness and healthy stress management among the sampled college students.

LC Subject

food consumption patterns, perceived stress level, college

Document Type

Dissertation/Thesis

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