PURPOSE: Measure and analyze the link between perceived stress and eating behaviours of first (St1) and fourth-year students (St4) at the University of Moncton at the beginning (T1) and end (T2) of an academic trimester. METHODS: Ninety-four subjects from various university programs participated in the study. The Perceived Stress scale was used to measure perceived stress. A three-day food record and a food frequency questionnaire were used to measure food consumption and its frequency. RESULTS: At T1, both first and fourth-year students show low levels of perceived stress. At T2, the perceived stress levels of St4 increase significantly (22,3 +/- 1,4; p =0,005) As stress increases, dietary profiles of students, measured according to the level of conformity to the Canada's Food Guide for Healthy Eating, show an increased consumption of milk and milk products for St1, T1 (p=0,05) and of breads and cereals for St4, T2 (p=0,02). Significant negative correlations were found among St4 between perceived stress and thiamine(r= -0,48; p=0,006) and zinc (r= -0,42; p=0,02). ingestion. No other correlations with perceived stress were found with either energy or other nutrient intakes. CONCLUSION: These results demonstrate the importance of intervening within the university student population and implementing information sessions on stress management and healthy eating behaviours among university students.
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机译：目的：在一个学期的开始（T1）和结束（T2），测量和分析蒙克顿大学的一年级（St1）和四年级学生（St4）的感知压力与进食行为之间的联系。方法：来自各个大学课程的94名受试者参加了这项研究。感知压力量表用于测量感知压力。使用三天的食物记录和食物频率调查表来测量食物消耗及其频率。结果：在T1，一年级和四年级的学生都表现出较低的感知压力水平。在T2时，St4的感知压力水平显着增加（22,3 +/- 1,4; p = 0,005）随着压力的增加，根据《加拿大健康饮食食品指南》的符合程度来衡量学生的饮食状况，显示St1，T1的牛奶和奶制品的消费量增加（p = 0,05），St4，T2的面包和谷类食品的消费量增加（p = 0,02）。在St4之间，在感知的压力和硫胺素之间（r = -0.48; p = 0.006）和锌（r = -0.42; p = 0.02）之间发现显着负相关。摄取。能量或其他营养摄入均未发现与感觉到的压力有其他相关性。结论：这些结果证明了干预大学生群体并实施有关大学生压力管理和健康饮食行为的信息会议的重要性。
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