Consumption of milk and dairy products amongst university students, relationship between calcium taken from milk and dairy products and anthropometric measurements

Özkorucuklu, Y.N. (2018). Consumption of Milk and Dairy Products amongst University Students, Relationship Between Calcium Taken from Milk and Dairy Products and Anthropometric Measurements. Yeditepe University Graduate School of Health Sciences, Department of Nutrition and Dietetics, Master Thesis, Istanbul. This research aims to determine the milk and dairy product consumption habits of university students, differences between consumption frequency and knowledge levels of groups according to being trained in nutrition or not, and the correlation between calcium intakes of these groups and their body mass index and waist-to-hip ratios. 200 3rd and 4th year students, mainly studying in departments of Nursing, Nutrition and Dietetics, Graphic Design and Architecture, were included in the sample. However, since number of male students in health related departments negatively affects the comparison of anthropometric measurements, they were left outside the study by being excluded from the statistical segment of the research. Study was conducted with female students only. Data was collected between the dates of 15 July and 15 August, using General Information Form and Food Frequency Form prepared by the researcher. Approval of the ethical board and verbal consent of participating students were taken in order to conduct the research. Analysis of data were done in SPSS 20.0 software and percentage distribution, chi-square test and T tests were used for the analysis. While 88 of participants were identified as having milk drinking habits, 52 people reported not drinking milk due to reasons such as disgust and nausea. While it is observed that not all of those who claimed knowing the amount of calcium in milk and dairy products can correctly identify these values; it was also seen that participant claiming knowledge of daily amount of calcium also failed to correctly report these values. When BMI and waist-to-hip raito values of participants were examined according to their departments; it was observed that number of those with a BMI higher than 25 kg/m2 is higher in helath-related departments than in non-health-related ones. When the correlation between daily calcium intake from milk and dairy products (those who consume it every day and at every meal was taken into account) and body mass index is examined; it was seen that majority of participants who consume less than 600 mg have BMI values higher than 25 kg/m2. Finally, it is shown that university students have the habit of milk and dairy product consumption and there is difference regarding this between individuals who have takent his education and those who have not. Adequate consumption of milk and dairy products is determined to be correlated with normal body mass index. Further research is needed and suggested to be done due to the existence of research with contrasting results on the subject. Keywords: Milk and dairy products, calcium, body mass index, waist-to-hip ratio, university students