Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/5061
Title: Adherence to Mediterranean Diet among Lebanese University Students
Authors: Karam, Joanne
Bibiloni, Maria Del Mar
Serhan, Mireille 
Tur, Josep A
Keywords: Lebanon
Mediterranean diet
Dietary habits
University students
Issue Date: 2021
Part of: Nutrients
Volume: 13
Issue: 4
Abstract: 
Scarce studies described eating habits and diet quality among university students in Lebanon. The aim of this study is to assess the rate of adherence to the Mediterranean diet (MedDiet) among Lebanese university students. A cross-sectional nutritional survey was carried out on 525 students (53% men, 18-25 years old) from the University of Balamand, Lebanon. Adherence to the MedDiet was assessed using a validated 14-item MedDiet adherence score. Mean adherence to the MedDiet was 7.96 (standard deviation 2.2), and it was adequate in 59% of participants. Adherence to the MedDiet was higher in older students and nonsmokers. Legumes, vegetables, fruits, and nuts were consumed according to the MedDiet standards among a minimum of 48.4% and a maximum of 69.5% of participants. Chicken, turkey, or rabbit was preferred by 66.9% of participants instead of beef, pork, hamburgers, or sausages; however, just 56.2% of participants showed adequate intake of red meat, hamburger, or meat products. Only 28.8% of them referred to an adequate intake of fish or shellfish. Most of the participants (86.3%) used olive oil as the main added fat, and 67.2% reported a low intake of butter and derivatives. Sofrito was also very usual among participants (79.6%). Only half of the studied sample reported an adequate intake of sweet or carbonated beverages and commercial sweets or pastries. Among the assessed sample, half the participants showed adequate adherence to the MedDiet; however, the mean of adherence among the sample is low.
URI: https://scholarhub.balamand.edu.lb/handle/uob/5061
DOI: 10.3390/nu13041264
Open URL: Link to full text
Type: Journal Article
Appears in Collections:Department of Nutritional Sciences

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