Factors associated with increase in consumption of ultraprocessed food in university students during social isolation--covid-19 pandemic/FATORES ASSOCIADOS AO AUMENTO DO CONSUMO DE ALIMENTOS ULTRAPROCESSADOS EM UNIVERSITARIOS DURANTE O ISOLAMENTO SOCIAL--PANDEMIA COVID-19

• Published in: Revista brasileira de obesidade, nutrição e emagrecimento Vol. 14; no. 90 S1; p. 1222
• Main Authors: Rocha, Josiane Santos Brant, Fonseca, Alenice Aliane, Freitas, Ronilson Ferreira, Rocha, Maria Clara Brant, Macedo, Monica Thais Soares, de Oliveira, Fernanda Piana Santos Lima, Franca, Dorothea Schmidt, Caldeira, Antonio Prates, Popoff, Daniela Araujo Veloso
• Format: Journal Article
• Language: Portuguese
• Published: Instituto Brasileiro de Pesquisa e Ensino em Fisiologia do Exercicio. IBPEFEX 15-12-2020
• ISSN: 1981-9919; 1981-9919

Objective: Investigate the prevalence and factors associated with increased consumption of ultra-processed foods among university students enrolled in public and private higher education institutions in the Brazilian urban center. Materials and Methods: This is a cross-sectional study, with a sample of university students. Methods were used to address sociodemographic data, behavioral habits, anthropometric profile, and consumption of ultra-processed foods. The association between studied variables and increased consumption of ultra-processed foods was verified by bivariate analysis followed by Poisson regression, with robust variation. Results: The prevalence of increased consumption of ultra-processed foods during the period of social isolation in the population studied was 83.9% in 857 university students. Among university students, not practicing physical activity and increasing the order of ready-to-eat foods remained associated with an increase in the consumption of ultra-processed foods. Conclusion: The high prevalence of consumption of this type of food and the associations observed point to the need for health promotion actions aimed at university students in the period of social isolation. Key words: Ultra-processed foods. COVID-19. College students. Objetivo: Investigar a prevalencia e os fatores associados ao aumento do consumo de alimentos ultraprocessados em universitarios matriculados em instituicoes de ensino superior publicas e privadas em um centro urbano brasileiro. Materiais e Metodos: Tratase de um estudo transversal, com amostra de universitarios. Foram utilizados instrumentos abordando dados sociodemograficos, habitos comportamentais, perfil antropometrico e consumo de alimentos ultraprocessados. A associacao entre as variaveis estudadas e o aumento no consumo de alimentos ultraprocessados foi verificada por analise bivariada seguida de regressao de Poisson, com variancia robusta. Resultados: A prevalencia do aumento do consumo de alimentos ultraprocessados durante o periodo de isolamento social na populacao estudada foi de 83,9% em 857 universitarios. Entre os universitarios nao praticar atividade fisica e aumentar o pedido de alimentos prontos por delivery mantiveram associado ao aumento do consumo de alimentos ultraprocessados. Conclusao: A elevada prevalencia do consumo desse tipo de alimento e as associacoes observadas apontam para a necessidade de acoes de promocao de saude direcionadas aos universitarios no periodo de isolamento social. Palavras-chave: Alimentos ultraprocessados. COVID-19. Universitarios.