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Do all students have an unhealthy eating? A cluster analysis made from the cooking practices and food balance
[Les étudiants mangent-ils tous mal ? Une typologie basée sur la pratique culinaire et l'équilibre alimentaire]

Author

Listed:
  • Andréa Gourmelen

    (UM - Université de Montpellier, MRM - Montpellier Research in Management - UPVM - Université Paul-Valéry - Montpellier 3 - UPVD - Université de Perpignan Via Domitia - Groupe Sup de Co Montpellier (GSCM) - Montpellier Business School - UM - Université de Montpellier)

  • Angélique Rodhain

    (UM - Université de Montpellier, MRM - Montpellier Research in Management - UPVM - Université Paul-Valéry - Montpellier 3 - UPVD - Université de Perpignan Via Domitia - Groupe Sup de Co Montpellier (GSCM) - Montpellier Business School - UM - Université de Montpellier)

  • Josselin Masson

    (UM - Université de Montpellier, MRM - Montpellier Research in Management - UPVM - Université Paul-Valéry - Montpellier 3 - UPVD - Université de Perpignan Via Domitia - Groupe Sup de Co Montpellier (GSCM) - Montpellier Business School - UM - Université de Montpellier)

Abstract

Student diet is often depicted as unstructured, not very balanced and with a frequent use to the fast food. However, this same student status can hide very different situations. Therefore, this research aims to detect a possible heterogeneity in food behaviors and cooking practices among students. By using an online survey among 804 students with diverse profiles, we make a cluster analysis. Results show five distinguishable groups in terms of food balance and cooking practices. These five clusters mirror a student class ranking (the first of the class, the dunce caps, the challengers, the cheaters, and the cook apprentices) and exhibit different profiles regarding the socio-demographic characteristics, allowing an easier identification and targeting. We propose preventive measures in the discussion part.

Suggested Citation

  • Andréa Gourmelen & Angélique Rodhain & Josselin Masson, 2019. "Do all students have an unhealthy eating? A cluster analysis made from the cooking practices and food balance [Les étudiants mangent-ils tous mal ? Une typologie basée sur la pratique culinaire et ," Post-Print hal-02395126, HAL.
    • Handle: RePEc:hal:journl:hal-02395126
    as

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