Food consumption and adherence to dietary recommendations for students entering university

Introduction: Young people are considered to be a healthy population; however, poor eating habits may contribute to increased cardiometabolic diseases, disability and premature death. Objetive. Identify food consumption and compliance with dietary recommendations in students who entered a state university. Materials and methods: A cross-sectional descriptive study involving 17-24-year-old students, who entered the Faculty of Health Sciences of a state university, who answered a self-administered weekly quantified consumption trend survey consulted on the consumption of 89 foods and preparations. For the anthropometric evaluation, weight, height and waist circumference were measured. The data were processed with the SPSS v. 24. Results: 139 youths participated in 18.7 +/- 1.1 years, 29.5% were overweight. Consumption was low in fruits and vegetables, dairy products, legumes, fish and nuts, and high in white cereals, processed meats, junk food, juices, beverages and sugary foods. Over 40% reported excessive intake of energy and macronutrients, saturated fatty acids, vitamins A, B1, B2, B3, B6, phosphorus, iron, sodium and iodine, while 30% had a deficient intake of polyunsaturated fatty acids omega-3, omega-6, vitamins B9 and C, calcium, potassium and dietary fiber. Discussion: Research reports that college students are unhealthy and unbalanced, over-protein and deficient in calcium, iron, vitamin A, omega-3 polyunsaturated fatty acids, and dietary fiber. Conclusions: In spite of good or excessive intake of energy and macronutrients, there is a deficiency in the consumption of polyunsaturated fatty acids, certain vitamins, minerals and dietary fiber, and excessive consumption of critical nutrients, evidencing the poor quality of the diet.