Asian Pacific Journal of Cancer Prevention

Asian Pacific Journal of Cancer Prevention (아시아태평양암예방학회)
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Dietary Habits Contributing to the Cancer Prevention Among Health College Students in Turkey

  • Nogay, Nalan Hakime (Kirklareli University Health College Nutrition and Dietetics Department) ;
  • Akinci, Ayse Cil (Kirklareli University Health College Nursing Department) ;
  • Sert, Havva (Sakarya University Health College Nursing Department) ;
  • Kurtulus, Zeynep (Namik Kemal University Health College Nursing Department) ;
  • Gedik, Selda (Istanbul University Istanbul Faculty of Medicine, Division of Endocrinology and Metabolism)
  • Published : 2012.03.31
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Abstract

This descriptive study was made to evaluate the dietary habits contributing to cancer prevention of 319 health college students. Data collection form included questions about demographic characteristics and 33 statements which evaluate dietary habits contributing to cancer prevention. Among the students, 56.1% consumed fast food outside the home/dormitory twice a week or more and 47% never exercised. Moreover, 63.9% of the students reported that their dietary habits changed negatively and 69% stated that their fruit and vegetable consumption decreased after starting the health college. The students mostly paid attention to preserving food and water consumption while they paid least attention to maintaining healthy weight and whole grain consumption. Female students, those who paid attention to the amount and calorie of the food they consumed, students who did not consume fast food, and students who exercised twice a week or three times a week had better dietary habits contributing to cancer prevention (p<0.05). According to these results we recommend that interventions which will reduce fast food consumption and increase fruit and vegetable consumption and exercising in university students should be implemented. For this purpose, appropriate conditions for preparing and preserving healthy food should be provided as well as increasing the frequency of vegetable containing meals and providing fruits and salads in every meal at school cafeterias.

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References

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