The Relationship Between Perceived Stress Level and Consumption of Fast Foods Among Female Students of Shahrekord University of Medical Sciences

Document Type: Original Article

Authors

1 Student Research Committee, Shahrekord University of Medical Sciences, Shahrekord , Iran

2 departmrnt of public health, school of health, shahrekord university of medical science

3 Social Determinant of Health Research Center, Health Education and Health Promotion Department, Faculty of Health, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran

Abstract

the present research aimed to study the relationship between the consumption of fast foods with perceived stress level among female students of Shahrekord University of Medical Sciences.
Methods: The present research was a cross-sectional descriptive-analytical study which was conducted on female students of different faculties and majors in Shahrekord University of Medical Sciences in the academic year 2016-2017. Out of the study population, 152 students were selected as the sample using random cluster sampling method. The required data were collected using a demographic information questionnaire , a standard 14-item scale for the measurement of perceived stress level, and a checklist to record the number of fast foods consumption (daily, weekly, and monthly). Finally, the data were statistically analyzed using descriptive and analytic tests in SPSS-18. Participation in the study was voluntary.
Results: The results showed that 45.4% of students participated in this study aged 18-20, 16.4% of them were studying in General Hygiene, and 85.8% were a B.S. student. The mean score of perceived stress and fast foods consumption was 51.36±13.52 and 12.42±5.42, respectively. The results indicated that there is a significant relationship between age and perceived stress and also between mother’s educational attainment and perceived stress
Conclusion: Considering the relationship between perceived stress and fast foods consumption in university students, it is necessary to apply effective patterns and theories of health education and promotion and also to pay attention to interpersonal and environmental factors in order to reduce stress and encourage healthy diets eating habits.

Keywords

Main Subjects


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