[Food habits of high school graduates in the metropolitan area of Santiago, Chile].
The purpose of this study was to determine the food habits of Chilean high-school graduates, and measure the effect that socioeconomic level (SEL), type of school (public and private school), sex and age exerts on those habits. A random and stratified sample of 283 schoolers, according to type of sc...
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| Formato: | Artículo |
| Lenguaje: | inglés |
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1986
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| _version_ | 1881508910210220032 |
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| author | Zacarías, Isabel Aguayo, M Rodriguez Vasquez, Mery Ballester, D Ivanovic, Daniza |
| author_browse | Aguayo, M Ballester, D Ivanovic, Daniza Rodriguez Vasquez, Mery Zacarías, Isabel |
| author_facet | Zacarías, Isabel Aguayo, M Rodriguez Vasquez, Mery Ballester, D Ivanovic, Daniza |
| author_sort | Zacarías, Isabel |
| collection | Producción científica |
| description | The purpose of this study was to determine the food habits of Chilean high-school graduates, and measure the effect that socioeconomic level (SEL), type of school (public and private school), sex and age exerts on those habits. A random and stratified sample of 283 schoolers, according to type of school, sex and SEL, measured through the Graffar Modified Scale was selected for the study. Food habits were defined by the frequency of consumption of food, expressed as days per week and were compared with the Model Allowance established by the Ministry of Health of Chile. A food habits questionnaire was administered to students by duly trained interviewers, and were defined by the frequency of consumption of food groups. Data were analyzed by the chi-square procedure, analysis of variance and Student's "t" test. In accordance with the results, the most consumed foods (over 90% of students) were meat, poultry, eggs, potatoes, apples, bread, rice, oil and butter or margarine. On the other hand, the most disliked foods (40% and more of students) were fresh cheese, viscera, radish and chickpeas. The high SEL students showed a significantly greater frequency of consumption of dairy products, and of meat products and eggs (p less than 0.001). No differences were found according to type of school, sex and age of students. We conclude, therefore, that SEL exerts a significant effect on food habits, in spite of which they were adequate according to the Model Allowance. |
| format | Article |
| id | oai:cris.upeu.edu.pe:20.500.15037/548 |
| institution | UPeU |
| language | English |
| publishDate | 1986 |
| publishDateRange | 1986 |
| publishDateSort | 1986 |
| record_format | dspace |
| spelling | oai:cris.upeu.edu.pe:20.500.15037/5482026-10-30T16:14:41Z[Food habits of high school graduates in the metropolitan area of Santiago, Chile].Zacarías, IsabelAguayo, MRodriguez Vasquez, MeryBallester, DIvanovic, DanizaChristian ministryAllowance (engineering)Consumption (sociology)Environmental healthSocioeconomic statusMetropolitan areaFood habitsFood consumptionToxicologyFood scienceAgricultural scienceGeographyPsychologyMedicineBiologyPopulationAgricultural economicsEngineeringSociologyEconomicsTheologyArchaeologyMechanical engineeringPhilosophySocial scienceAdolescentChileFeeding BehaviorFemaleFood PreferencesHumansMaleSex FactorsSocioeconomic FactorsStudentsHealth Sciences Health Professions General Health Professions Health and Lifestyle StudiesLife Sciences Agricultural and Biological Sciences Food Science Agricultural and Food Production StudiesLife Sciences Agricultural and Biological Sciences Food Science Food, Nutrition, and Cultural PracticesThe purpose of this study was to determine the food habits of Chilean high-school graduates, and measure the effect that socioeconomic level (SEL), type of school (public and private school), sex and age exerts on those habits. A random and stratified sample of 283 schoolers, according to type of school, sex and SEL, measured through the Graffar Modified Scale was selected for the study. Food habits were defined by the frequency of consumption of food, expressed as days per week and were compared with the Model Allowance established by the Ministry of Health of Chile. A food habits questionnaire was administered to students by duly trained interviewers, and were defined by the frequency of consumption of food groups. Data were analyzed by the chi-square procedure, analysis of variance and Student's "t" test. In accordance with the results, the most consumed foods (over 90% of students) were meat, poultry, eggs, potatoes, apples, bread, rice, oil and butter or margarine. On the other hand, the most disliked foods (40% and more of students) were fresh cheese, viscera, radish and chickpeas. The high SEL students showed a significantly greater frequency of consumption of dairy products, and of meat products and eggs (p less than 0.001). No differences were found according to type of school, sex and age of students. We conclude, therefore, that SEL exerts a significant effect on food habits, in spite of which they were adequate according to the Model Allowance.Articlehttps://pubmed.ncbi.nlm.nih.gov/3632206https://hdl.handle.net/20.500.15037/548W1593912795enPubMed1986-06-012026-06-13T08:17:00Z2026-06-13T08:17:00Z |
| spellingShingle | Christian ministry Allowance (engineering) Consumption (sociology) Environmental health Socioeconomic status Metropolitan area Food habits Food consumption Toxicology Food science Agricultural science Geography Psychology Medicine Biology Population Agricultural economics Engineering Sociology Economics Theology Archaeology Mechanical engineering Philosophy Social science Adolescent Chile Feeding Behavior Female Food Preferences Humans Male Sex Factors Socioeconomic Factors Students Health Sciences Health Professions General Health Professions Health and Lifestyle Studies Life Sciences Agricultural and Biological Sciences Food Science Agricultural and Food Production Studies Life Sciences Agricultural and Biological Sciences Food Science Food, Nutrition, and Cultural Practices Zacarías, Isabel Aguayo, M Rodriguez Vasquez, Mery Ballester, D Ivanovic, Daniza [Food habits of high school graduates in the metropolitan area of Santiago, Chile]. |
| title | [Food habits of high school graduates in the metropolitan area of Santiago, Chile]. |
| title_full | [Food habits of high school graduates in the metropolitan area of Santiago, Chile]. |
| title_fullStr | [Food habits of high school graduates in the metropolitan area of Santiago, Chile]. |
| title_full_unstemmed | [Food habits of high school graduates in the metropolitan area of Santiago, Chile]. |
| title_short | [Food habits of high school graduates in the metropolitan area of Santiago, Chile]. |
| title_sort | food habits of high school graduates in the metropolitan area of santiago chile |
| topic | Christian ministry Allowance (engineering) Consumption (sociology) Environmental health Socioeconomic status Metropolitan area Food habits Food consumption Toxicology Food science Agricultural science Geography Psychology Medicine Biology Population Agricultural economics Engineering Sociology Economics Theology Archaeology Mechanical engineering Philosophy Social science Adolescent Chile Feeding Behavior Female Food Preferences Humans Male Sex Factors Socioeconomic Factors Students Health Sciences Health Professions General Health Professions Health and Lifestyle Studies Life Sciences Agricultural and Biological Sciences Food Science Agricultural and Food Production Studies Life Sciences Agricultural and Biological Sciences Food Science Food, Nutrition, and Cultural Practices |
| topic_facet | Christian ministry Allowance (engineering) Consumption (sociology) Environmental health Socioeconomic status Metropolitan area Food habits Food consumption Toxicology Food science Agricultural science Geography Psychology Medicine Biology Population Agricultural economics Engineering Sociology Economics Theology Archaeology Mechanical engineering Philosophy Social science Adolescent Chile Feeding Behavior Female Food Preferences Humans Male Sex Factors Socioeconomic Factors Students Health Sciences Health Professions General Health Professions Health and Lifestyle Studies Life Sciences Agricultural and Biological Sciences Food Science Agricultural and Food Production Studies Life Sciences Agricultural and Biological Sciences Food Science Food, Nutrition, and Cultural Practices |
| url | https://pubmed.ncbi.nlm.nih.gov/3632206 https://hdl.handle.net/20.500.15037/548 |
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