Estimation of the Quality of the Diet of Mexican University Students Using DQI-I
Metadatos
Mostrar el registro completo del ítemAutor
Espino Robles, Diana; López Moro, Alejandro; Heras González, Leticia; Jiménez Casquet, María José; Olea Serrano, Fátima; Mariscal Arcas, MiguelEditorial
MDPI
Materia
Diet Diet Quality Index-International (DQI-I) Girls Mexican university
Fecha
2023-01-01Referencia bibliográfica
Espino-Rosales, D... [et al.]. Estimation of the Quality of the Diet of Mexican University Students Using DQI-I. Healthcare 2023, 11, 138. [https://doi.org/10.3390/healthcare11010138]
Patrocinador
FEDER-ISCIII by the Counselling of Economic Transformation, Industry, Knowledge and Universities-Junta de Andalucia; High Council for Sports (CSD), Spanish Ministry of Culture and Sport (RED GENDASH "Gender and Data Science in Sports and Health" PI14/01040 P18-RT-4247 02/UPR/21 06/UPB/22Resumen
The quality of diet can be measured using diet quality indices, based on knowledge
of associations between diet and health. The objective of this work was to evaluate whether the
International Diet Quality Index is suitable for use as a diet quality index in populations of Mexican
university girls. A cross-sectional nutritional survey was conducted at the University of Chihuahua
(Mexico), collecting semi-quantitative nutritional information and socio-economic and lifestyle data
from a representative sample of 400 women. Mean (Standard Deviation (SD)) age was 21.43 years
(SD: 3.72); 59.1% were normal weight, 26.6% overweight, 15.3% obesity. The Diet Quality Index-
International (DQI-I) was developed according to the method of Kim et al. (2003) and focused on
major aspects of a high-quality diet (variety, adequacy, moderation and overall balance). The total
score of Diet Quality Index-International reached 53.86% (SD: 11.43), indicating that the general diet
of Mexican women a poor-quality diet. Adequacy scored highest, followed by moderation and variety.
Overall balance scored the lowest. Variety: 26.3 % consumed less than 4 food groups daily, only 12.8%
take more than 1 serving from each food group, and 50.6% consumed only one source of protein daily.
Regarding adequacy, a large proportion of the population reported an intake of proteins, vitamin
C, calcium, iron, and fruit greater than 50% of recommendation; the vegetables, fiber and grain
groups were less 50%. Poor scores were obtained for total fat and SFA consumption (moderation). No
statistically significant differences are observed for any of the variables under study and score of the
Diet Quality Index-International: body mass index, weight, physical activity level, education level of
father and mother, location of lunch, breakfast considered important, knowledge of nutrition, which
allows us to consider a relatively uniform population in its eating habits. These people are close to a
Westernized diet, and an intervention in nutritional education would be advisable to improve the
intake of unprocessed foods, consume a greater variety of protein sources and significantly reduce
consumption of sugary foods and soft drinks. Due to different methodological and cultural factors,
the proposed Diet Quality Index-International dietary assessment method does not seem to be useful
in the assessment of diet quality in the Mexican university population, so further research is needed
to develop a diet quality index adapted to the Mexican population.