Date
8-2022
Degree
Bachelor of Science in Nutrition
College
College of Human Ecology (CHE)
Adviser/Committee Chair
Anna Teresa O. Orillo
Abstract
Due to the pandemic, the students' environments changed causing more stress and emotions that might have a significant impact on food and nutrition. The study's general objective is to determine the association between perceived stress, emotional eating, and nutritional status of university students in remote learning setup. A cross-sectional study was performed using Perceived Stress Scale (PSS), Emotional Eating Questionnaire (EEQ), and Food Diary. A total of 100 university students from Laguna were surveyed using convenience sampling. Results showed that there were (25%) underweight participants, (16%) pre-obese, and (4%) obese. Moderate to high stress and low emotional eaters to emotional eaters were experienced by the majority (97% and 83%), respectively. PSS and EEQ scores show a positive correlation, (r=.212) as well as BMI and EEQ (r=.212). On the other hand, BMI and PSS show a negative correlation, (r=-.028). All participants regardless of PSS and EEQ consume water and rice products. However, intakes of high-calorie meals were also noticeable, including sugar, processed, instant foods, junk foods, fast foods, soft drinks, coffee/milktea/frappe, and other commercial juices. Fresh fruit and vegetables were also seen but intakes were less than the nutrient-dense foods. Overall, public health initiatives emphasizing healthy diet options and relaxation activities to manage stress and emotions should be devised to reduce health risks during remote learning.
Language
English
LC Subject
Perceived stress, Emotional eating, Body mass index, Food intake, University students, Remote learning
Location
UPLB College of Human Ecology (CHE)
Recommended Citation
Palado, Jean Curl R., "Perceived stress, emotional eating, and nutrition status of university students in remote learning setup" (2022). Undergraduate Theses. 9283.
https://www.ukdr.uplb.edu.ph/etd-undergrad/9283
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-Share Alike 4.0 International License.
Document Type
Thesis (Limited)