Document Type : Original Article
Authors
- . Soheila Mirzaeian
- . Reza Ghiasvand 1
- . Fatemeh Sadeghian 2
- . Mahdieh Sheikhi 3
- . Zahra S. Khosravi 3
- . Gholamreza Askari 4
- . Afshin Shiranian 5
- . Ghasem Yadegarfar 6
1 Food Security Research Center Department of Nutrition
2 School of Nursing and Midwifery
3 Food Security Research Center,
4 Food Security Research Center, Department of Nutrition
5 Food Security Research Center
6 Department of Biostatistics and Epidemiology, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran
Abstract
Background: Healthy nutrition particularly the energy intake and the essential nutrients in
female students is very important. This study aims to assess micro- and macronutrient intakes
in female students of Isfahan University of Medical Sciences, Iran. Materials and Methods:
This cross-sectional study involved 100 female students aged between 18 and 25 years in
2008–2009. Anthropometrics measures were performed and two 24-hours food recalls were
used to collect the dietary information and were analyzed using food processor 2 and compared
with the dietary reference intakes (DRIs) 2008. Findings: As many as 61.1% of subjects resided
in dormitories; 12.7% were married. Prevalence of overweight or obesity and abdominal obesity
in the subjects studied were 6.9% and 46.1%, respectively. The mean (±SD) systolic blood
pressure was 105.2 ± 15.6 mmHg and the diastolic was 62.2 ± 10.4 mmHg. Totally, 3.9% of
the subjects had hypertension. Food intake analysis indicated that B12, folate, magnesium,
potassium, and calcium were below the recommended level, and vitamin C, E, pantothenic
acid, B1
, B3
, phosphate, and zinc were above, and energy intake, macronutrient, vitamin A,
pyridoxine, iron, and selenium were, in general, adequate. Conclusion: The findings of the
study indicated that macronutrients intake was appropriate, but the problem mainly existed
in the consumption of micronutrients. It is recommended to increase the intakes of important
food groups such as dairy, vegetable, and fruit that are proper sources of micronutrients, and
it is also suggested to improve strategies and the competence in this area of nutrition.
Keywords
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