Food consumption pattern of third year students before and after studying public health nutrition at the Faculty of Public Health, Khon Kaen University

Abstract

One of the courses for gaining a Bachelor Degree of Sciences at the Faculty of Public Health, Khon Kaen University concentrate on public health nutrition and therefore is related to food and nutrition. The objective of this study was to investigate food consumption pattern of the students before and after studying the topic. Altogether 86 students studied between 2553 and 2554. Descriptive statistics were used for data analysis. The majority of the participants (82.6%) were females with an averaged age of 20.4 years (SD=0.55). The proportion of students having 3 meals per day increased from 66.3% to 74.4% after the end of the course. At the beginning of the course 29.1% did not have breakfast but this decreased to 19.8% after the end of the course. The breakfast included one‐dish of food and milk. The pattern of one‐dish of food was also followed for lunch but for dinner 2‐3 dishes were eaten. The student ate more on weekdays compared to weekends. The results of a food frequency assessment revealed that 44.2% of the student at the end of the study did eat 5 food‐groups 2‐3 day/week to 4‐6 day/week. Meat and skin with fat tissues were less consumed. But consumption of sea food, fresh fish, eggs and soy bean products increased in addition to non‐milled rice, although the increase in the consumption of the latter one was small. Increasing consumption of fried‐, deep fried food, sweets, high sugar containing food, soft drinks and alcohol were observed. The consumption of energy‐drinks, tea and coffee were reduced. Processed food consumption, salty foods increased whereas raw food items such as fermented meat, raw chopping meat, sliced‐meat with herbal vegetable decreased. The use of various forms of monosodium glutamate as food additive increased. Self assessment of the students resulted in that originally 17.2% perceived as having proper body shape and proper food consumption and that increased to 29.1%. According to the body mass index, 53.5% of students were well nourished before and after taking the course. The proportion of poor‐nourished students however slightly increased from 33.7% to 34.9%. According to waist circumference, 98.8% of students had a normal circumference before and after the course. Twenty‐two percents suffered from some illness such as gastritis before studying. However, after ending of the course the proportion decreased to 14%. Exercise increased from 52.3% to 73.3%. Exercising 3‐5 days a week increased from 16.3% to 36.1% and exercising more than or equal for 30 minutes each time increased from 47.6% to 52.3%. All in all eating habits and food consumed improved throughout the study period. Encouraging the students to have breakfast and to exercise more would be of benefit.