Nutrition Sciences: Dietary Intake - Essay Example

Dietary Intake Study Dietary Intake Study Introduction This report provides a small scale research regarding the dietary intake by university students and the extent to which their dietary intakes are deviating from the Dietary Reference Values (DRV). The research includes primary information obtained from 15 university students for their dietary intakes in four days including a weekend. Based on the findings and conclusion reached in this research work, the researcher has also provided recommendations at the end of this report. Aim of the Report The aim of this research report is to collect information pertaining to the daily consumption of food and drink by a sample of students and to analyse such dietary intakes into useful information, such as nutrients consumed by each student in the given time frame. Moreover the report is also aimed at critically evaluating the findings obtained through analysis and their comparison with Dietary Reference Values (DRV). Brief Background Healthy diet, which has balanced nutrients, among youngsters is a major factor in determining their health conditions in the years to come. It is due to this reason that consuming a certain level of nutrients in each diet an individual takes is essential for a healthy life. Student life is the phase in which every individual experiences changes and variations in life style and consumption patterns on a frequent basis. Such changes and variations are likely to influence their health in the later stages of their lives and develop certain eating habits, which are difficult to be changed afterwards. It is therefore considered pertinent to make youngsters understand about the health benefits of a balanced diet which ensures the supply of necessary nutrients on a daily basis. In the past, numerous research works have been carried out with the aim of determining the dietary intakes among university and college students. In their study, Kresic, Jovanovic, Zezelj, Cvijanovic & Ivezic (2009) aimed at determining the relationship between the knowledge possessed by students from universities and its impact on their dietary intakes. The researchers found that students who possessed knowledge regarding the optimum and balanced diet were able to ensure a balanced dietary intake in their daily lives as compared to those who lacked such knowledge. The researchers recommended that awareness about nutrition and balanced dietary intakes shall be introduced in universities so as to ensure healthy lifestyles among students (Kresic, et al., 2009). On the other hand, Soriano, Molto & Manes (2000) carried out a research work to find out dietary intake and food consumption pattern by students of university. The researchers found that among male university students, the average intake of energy was observed to be 10.3 MJ; whereas among female students, it was noted to be 8 MJ (Soriano, et al., 2000). Horwath (1991) also conducted a study similar to the present research and took into consideration the dietary pattern of undergraduate students which pertained to 3 days. However, she went a step ahead and also made use of serum ferritin, cholesterol levels, ascorbic acid and carotenoids. The research concluded that male subjects had nutrients intake higher than the recommended intake in majority of nutrients. On the other hand, female subjects’ intake were lower than the recommended levels in majority of nutrients (Horwath, 1991). Keeping in view these research works, it can be noted that male students have been found by researchers in the past as having dietary intakes above the average levels. Methodology For the purpose of evaluating the dietary intake of students, the researcher has made use of primary information obtained from a sample of university students. In this regard, information on dietary intake for 4 days has been obtained from 15 university students. All of the 15 students considered for obtaining information are male. In addition, the 4 days period for which information has been obtained also included a weekend. To analyse the primary information gathered from the students, the researcher has made use of a quantitative research approach, which allows quantitative analysis of the subject matter and thereby provides quantifiable results (Saunders, et al., 2007). In this regard, the researcher has determined the mean or average values for all 15 students with respect to each nutrient considered in the analysis. Moreover, standard deviation values have also been determined to find out the deviation in nutrients intake from the average values determined. Following is the list of nutrients for which dietary intake information has been collected from the sample of university students: S. No. Nutrient 1 Energy (kcal) 2 Proteins (g) 3 Fats (g) 4 Saturated Fatty Acids (g) 5 Carbohydrates (g) 6 Total Sugar (g) 7 Alcohol (g) 8 Non Starch Polysaccharides (g) 9 Vitamin A (μg) 10 Thiamine (mg) 11 Vitamin C (mg) 12 Iron (mg) 13 Calcium (mg) 14 Sodium (mg) Foods and Drinks Consumed by Respondents Following is a list of the foods and drinks consumed by the selected students in this research work during the four days period: Results The information gathered pertaining to the dietary intake of the selected sample of students, and after converting that information into nutrients found in the respective dietary intakes, the average and standard deviation values have been determined in this section of the report. The individual average and standard deviation values for each nutrient in the dietary intake of all 15 students have been presented as follows: Energy Intake As far as the intake of energy is concerned, an average value of 1,784.80 kcal has been observed with a standard deviation of 769.17 kcal. Energy (kcal) Mean 1,784.80 Standard Deviation 769.17 Table 1: Energy Consumption - Average and Standard Deviation Proteins Intake The average value for Proteins consumption has been observed to be 73.47 g with a standard deviation of 32.08 g. Prot (g) Mean 73.47 Standard Deviation 32.08 Table 2: Protein Consumption - Average and Standard Deviation Fats Intake The average value for Fats consumption has been observed to be 63.60 g with a standard deviation of 27.00 g. Fat (g) Mean 63.60 Standard Deviation 27.00 Table 3: Fats Consumption - Average and Standard Deviation Saturated Fatty Acids Intake The average value for Saturated Fatty Acids consumption has been observed to be 17.60 g with a standard deviation of 6.94 g. SFA (g) Mean 17.60 Standard Deviation 6.94 Table 4: Saturated Fatty Acids Consumption - Average and Standard Deviation Carbohydrates Intake The average value for Carbohydrates consumption has been observed to be 240.13 g with a standard deviation of 128.37 g. Carbs (g) Mean 240.13 Standard Deviation 128.37 Table 5: Carbohydrates Consumption - Average and Standard Deviation Total Sugar Intake The average value for total sugar intake has been observed to be 100.93 g with a standard deviation of 63.39 g. Tot Sugar (g) Mean 100.93 Standard Deviation 63.39 Table 6: Total Sugar Consumption - Average and Standard Deviation Alcohol Intake The average value for alcohol consumption has been observed to be 1.67 g with a standard deviation of 6.24 g. Alc (g) Mean 1.67 Standard Deviation 6.24 Table 7: Alcohol Consumption - Average and Standard Deviation Non Starch Polysaccharides Intake The average value for non-starch polysaccharides intake has been observed to be 10.00 g with a standard deviation of 7.00 g. NSP (g) Mean 10.00 Standard Deviation 7.00 Table 8: Non Starch Polysaccharides Consumption - Average and Standard Deviation Vitamin A Intake The average value for Vitamin A intake has been observed to be 411.20 μg with a standard deviation of 245.12 μg. Vit A (μg) Mean 411.20 Standard Deviation 245.12 Table 9: Vitamin A Consumption - Average and Standard Deviation Thiamine Intake The average value for Thiamine intake has been observed to be 1.24 mg with a standard deviation of 0.56 mg. Thiamin (mg) Mean 1.24 Standard Deviation 0.56 Table 10: Thiamine Consumption - Average and Standard Deviation Vitamin C Intake The average value for Vitamin C intake has been observed to be 87.53 mg with a standard deviation of 72.85 mg. Vit C (mg) Mean 87.53 Standard Deviation 72.85 Table 11: Vitamin C Consumption - Average and Standard Deviation Iron Intake The average value for Iron intake has been observed to be 10.33 mg with a standard deviation of 6.87 mg. Iron (mg) Mean 10.33 Standard Deviation 6.87 Table 12: Iron Consumption - Average and Standard Deviation Calcium Intake The average value for Calcium intake has been observed to be 705.13 mg with a standard deviation of 334.65 mg. Calcium (mg) Mean 705.13 Standard Deviation 334.65 Table 13: Calcium Consumption - Average and Standard Deviation Sodium Intake The average value for Sodium intake has been observed to be 2,019.00 mg with a standard deviation of 1,108.85 mg. Sodium (mg) Mean 2,019.00 Standard Deviation 1,108.85 Table 14: Sodium Consumption - Average and Standard Deviation The results presented in this section indicate that there is a considerable deviation found in the information obtained from the average values determined for each of the nutrient. Percentage Dietary Energy Values The percentage dietary energy values for selected nutrients are presented as under: Energy (kcal) Fat (g) SFA (g) Carbs (g) Tot Sugar (g) Alc (g) NSP (g) % Energy 15 % max 33 % max 10 % 47 % NMES max 10 % max 5 % Table 15: Percentage Dietary Energy Values Discussion After presenting the results from analysis of the primary information gathered, the discussion pertaining to the findings has been presented in this section of the report. As mentioned earlier, the aim of this research work has been to collect information pertaining to the daily consumption of food and drink by university students and to critically evaluate the findings obtained through analysis and their comparison with Dietary Reference Values (DRV). The comparison of information provided in the results section with the Dietary Reference Values (RDV) has been provided as follows. It can be noted in the table provided below that there is a significant difference in the average values determined for the 15 students selected for the research and the Dietary Reference Values (DRV). As for instance, the average value of energy consumption has been found to be 1,784.80 kcal, which is considerably less than the Dietary Reference Values (DRV) for energy which is 2,550.00 kcal. This implies that the students included in the research work have a lower energy intake, which is lower than the Dietary Reference Values (DRV) by 765.20. Apart from this, the average consumption of Protein by each individual university student has been found to be 73.47 grams. This average consumption has been found to be considerably higher than the Dietary Reference Values (DRV), which is higher than the optimum level by 17.97 grams. The intake of Non Starch Polysaccharides by the students has also been found to below the Dietary Reference Values (DRV) by 8 grams.  Nutrient Energy (kcal) Prot (g) NSP (g) Vit A (μg) Thiamin (mg) Vit C (mg) Iron (mg) Calcium (mg) Sodium (mg) Average Values 1,784.80 73.47 10.00 411.20 1.24 87.53 10.33 705.13 2,019.00 Dietary Reference Values (DRV) 2,550.00 55.50 18.00 700.00 1.00 40.00 8.70 700.00 1,600.00 Difference (765.20) 17.97 (8.00) (288.80) 0.24 47.53 1.63 5.13 419.00 On the other hand, the consumption of Vitamin A has been considerably lower than the Dietary Reference Values (DRV). The average value noted for Vitamin A consumption has been 411.20 μg, in contrast to the standard intake as per Dietary Reference Values (DRV) of 700.00 μg. This indicates a significant shortfall of Vitamin A in the daily dietary intake of the selected university students in this research. Apart from this, all the remaining nutrients including Thimaine, Vitamin C, Iron, Calcium and Sodium have been taken by the students above the values as per Dietary Reference Values (DRV), which are higher than the required values by 0.24 mg, 47.53 mg, 1.63 mg, 5.13 mg and 419.00 mg, respectively. These differences indicate that the average dietary intake of university students has varied from the benchmark values provided as per Dietary Reference Values (DRV). In majority of the cases, the average values for nutrients in the dietary intake for students has been over and above the benchmark values. These findings are in accordance with the findings obtained by Horwath (1991), who also found that male students tend to take higher nutrients in their daily dietary intake. Recommendations The conclusion reached in this research work shows that in majority of cases, the average intake of nutrients has been above par level, which is set by the Dietary Reference Values (DRV). Based on these findings, it is recommended that the students shall first of all take into consideration a healthy diet plan, which will ensure that they are following the recommended dietary values on daily basis. Moreover it is also important to mention here that the university shall introduce awareness programs to enhance the knowledge of students regarding healthy diet plans. In addition to this, it is also suggested that students shall be given directions about what they should eat and what not and they shall be also informed by the university management about the health implications of taking inappropriate diets in the later phase of their lives. On the other hand, as far as the type of food students shall consume on daily basis, it is suggested that a balanced diet shall be preferred. However, keeping in view the specific nature of their routine, which requires concentration and hardworking, students are advised to increase the intake of iron and calcium rich food items. This in turn would positively influence their bones and brain’s functionality. List of References Horwath, C. C., 1991. Dietary intake and nutritional status among university undergraduates. Nutrition Research, 11(5), pp. 395-404. Kresic, G. et al., 2009. The Effect of Nutrition Knowledge on Dietary Intake among Croatian University Students. Coll. Antropol., 33(4), pp. 1047-1056. Saunders, M., Lewis, P. & Thornhill, A., 2007. Research Methods for Business Students. New York: Pearson Education. Soriano, J. M., Molto, J. C. & Manes, J., 2000. Dietary Intake and Food Pattern Among University Students. Nutrition Research, 20(9), pp. 1249-1258. Read More