Bibliographic citations
Lindley, A., Benavides, V. (2022). Asociación entre la práctica de planificación de comidas (Meal-prep) y calidad de la dieta en estudiantes universitarios de 18 a 25 años de Lima Metropolitana en el año 2021. [Tesis, Universidad Peruana de Ciencias Aplicadas (UPC)]. http://hdl.handle.net/10757/667419
Lindley, A., Benavides, V. Asociación entre la práctica de planificación de comidas (Meal-prep) y calidad de la dieta en estudiantes universitarios de 18 a 25 años de Lima Metropolitana en el año 2021. [Tesis]. PE: Universidad Peruana de Ciencias Aplicadas (UPC); 2022. http://hdl.handle.net/10757/667419
@misc{renati/1293885,
title = "Asociación entre la práctica de planificación de comidas (Meal-prep) y calidad de la dieta en estudiantes universitarios de 18 a 25 años de Lima Metropolitana en el año 2021.",
author = "Benavides Vassallo, Valeria",
publisher = "Universidad Peruana de Ciencias Aplicadas (UPC)",
year = "2022"
}
Objective: To determine the association between the practice of meal planning and diet quality in university students aged between 18 to 25 years in Metropolitan Lima in the year 2021. Materials and methods: Cross-sectional, observational and analytical study carried out on university students selected conveniently and by snowball sampling between 18 and 25 years of age. A self-administered meal planning and diet quality questionnaire was used in Google Forms and applied between July 2021 and March 2022. Crude and adjusted PR were calculated using Poisson Regression. Results: 423 university students between the ages of 18 and 25 participated. Regarding the practice of meal planning, more than half indicated that they practice it at home (54.9%), and within the planners, the majority present a "medium" level of practice (26.0%). Regarding the diet quality, the majority presents one that "needs changes" (86.5%). Additionally, it was found that there is an association between the level of meal planning and the quality of the diet that needs changes/healthy in university students (Low: PR: 1.20 [1.08-1.34], p=0.001, Medium: PR: 1.24 [1.14-1.35], p=<0.001, High: PR: 1.30 [1.20-1.40], p=<0.001). Conclusions: Taking into account the benefits provided by the practice of meal planning and its association with diet quality, focus on such practice is recommended when carrying out interventions focused on maintaining a healthy diet in university students.
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