Meal frequency, meal composition, nutritional status and physical activity levels of university students and their comparison

The purpose of this study is to determine the relationship between frequency and content of meals, nutritional status and physical activity levels. A total of 200 volunteer university students participated in the study between the ages of 18-35 (53.0% male (n = 106) and 47.0% female (n = 94)). The questionnaire including the general characteristics, eating habits, meal pattern and frequency, and the International Physical Activity Questionnaire (IPAQ) was administered by face to face interview technique. 24-hour food recall and physical activity records were collected from individuals. Anthropometric measurements such as body weight and height were collected as self-claim. Body compositions of 30 out of 200 targeted subjects were detected with the Tanita BC418 device. The average age of the students was 20,67 ± 2,31 years for women and 21,08 ± 2,70 years for men. Mean Body Mass Index (BMI) values were found to be 22,8 ± 4,10 kg / m2. The average number of students' main meals was 2.4 ± 0.66 and the average number of meals was 1,1 ± 0,90. Individuals seem to skip their morning meal at the most and the evening meal at the least. The most consumed foods and drinks were olives, cheese and tea for breakfast, cooked meals for lunch and dinner, and fruits, cookies and chocolates for snacks. Daily energy intake was 1986,7 kcal for male subjects and 1713,5 kcal for female subjects. Individuals were found to be 36.5% sedentary or mild active, 50,0% active or intermediate active and 13,5% active. There was no significant relationship between the average body fat amount and physical activity status of individuals (p> 0,05). As a result of the research, no correlation was found between the meal frequency and BMI. However, although not statistically significant, the total number of meals and snacks for the obese group is lower than for other groups. Students' awareness should be increased and policies should be developed to ensure adequate and balanced nutrition and increased levels of physical activity.