A descriptive study on physical activity and dietary practices of university students

• Main Author: Lok, Susan Gek Fong
• Other Authors: Tan Shern Meng
• Format: Final Year Project
• Language: English
• Published: 2019
• Subjects: DRNTU::Science::General
• Online Access: http://hdl.handle.net/10356/76790
• Institution: Nanyang Technological University

Background: Physical activity and dietary practice are modifiable lifestyle risk factors of common health diseases such as cardiovascular disease, type II diabetes mellitus, and some types of cancer. Studies investigating the association between physical activity and dietary practice presented mixed results across different subgroups. Therefore, assessing patterns of physical activity and dietary practices among university students could provide information for more tailored and effective interventions. Purpose of study: This study examined the prevalence and patterns of physical activity and dietary practices of university students in Singapore. Methods: 101 participants (61 males; 40 females) from Nanyang Technological University (NTU), completed 2 sets of self-reported questionnaire which included International Physical Activity Questionnaire (IPAQ) and Dietary Practice Questionnaire (DPQ) to determine physical activity level and dietary practices. Results: Majority of university students (73%) have high physical activity level and poor dietary practices. Their diet consisted of high amount of additional salt and sugar, and insufficient fruits and vegetables. Students with high physical activity (HPA) have an overall poorer dietary practice as compared to students with low physical activity (LPA). Students with HPA were more likely to consume western-fast food and additional fat, sugar, and salt; but they were also more likely to meet the dietary guideline of fruits and vegetable intake. Conclusion: Understanding that high physical activity level does not correlate with better dietary practices among university students, health education and promotion should not neglect this group to prevent poor dietary habits to be carried on to their next phase of life.