HYGIENIC ASSESSMENT OF STUDENTS’ CONSUMPTION OF BASIC FOOD PRODUCTS AND DISHES

Abstract

The rational nutrition is one of the key elements of prevention of numerous diseases, especially during the period of obtaining higher education. The purpose of the research was to study and hygienically assess the eating habits of medical students during the academic year and compare the obtained indicators with the results of similar studies in the Republic of Poland.Materials and methods. The questionnaire method of diagnostic survey of medical students consisting of 13 blocks of questions was used in the research. It was suggested to give answers related to the frequency of consumption of products of plant and animal origin, as well as to indicate the main assortment of ready-made dishes in their diet. The share of boys and girls among the respondents was 61,5 and 38,5%, respectively. Results. Students do not follow any special diet, except for two people who are lactose intolerant. The conducted research shows that half of the respondents eat three times a day, the share of people who eat two, four or five times is 29, 16 and 3%, respectively. A third of students consumed fresh fruit in their diet at least 3–4 times a week, none of the respondents indicated the absence of these products in their diet. In contrast, the ratio of consumption of raw vegetables to cooked vegetables is low. No vegetarians among the surveyed students were found. The frequency of meat consumption, mainly chicken, is most often in the range from 3–4 to 5–6 times a week. The level of fish consumption is naturally insufficient for our region.Potatoes dominate among side dishes among male individuals, while at least a third of girls prefer rice, buckwheat, or millet. 55,5% of respondents visit fast food restaurants several times a month. It was found that the neighboring European country has a higher level of consumption of fruits, vegetables, fish, meat and sausage products, as well as sweets, according to the results of a comparative analysis of the nutritional characteristics of student youth in Ukraine and Poland. А significant difference was found in the frequency of using fast food in their own diet among higher education students in both countries.Conclusions. The presented study outlines a number of problematic issues in the nutrition of a fairly large group of people who are studying for a medical degree in higher education institutions. An insufficient level of consumption of raw and fresh vegetables and fish by Ukrainian students has been established, as well as the predominant preparation of meat dishes from chicken, which is not considered a product of high nutritional value. A significant deficiency in the nutrition of university students in Poland is the significant proportion of food products with a high energy component in the diet, namely sausages and sweets.These results require further deepened study of the food preferences of selected population groups in order to actively promote the concept of adequate and balanced nutrition.