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Gender Differences in Eating Habits of Polish Young Adults Aged 20–26

Author

Listed:
  • Marian Gil

    (Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland)

  • Mariusz Rudy

    (Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland)

  • Renata Stanisławczyk

    (Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland)

  • Paulina Duma-Kocan

    (Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland)

  • Jagoda Żurek

    (Department of Financial Markets and Public Finance, Institute of Economics and Finance, College of Social Sciences, University of Rzeszow, Cwiklinskiej 2, 35-601 Rzeszów, Poland)

Abstract

The aim of the study was to examine the nutritional behaviour of young adults depending on gender. A survey was conducted among 467 young adults using the “Questionnaire for the study of nutritional behaviour and opinions on food and nutrition”. Questions concerned the frequency of consumption of selected groups of food products. The questionnaire was supplemented by questions regarding the number of portions of fruits and vegetables consumed, putting sugar in drinks, putting salt in dishes and the number of glasses of water drunk. Differences in nutritional behaviours were determined using the χ 2 test, at p < 0.05. The dietary choices of women more often than those of men corresponded to the principles of healthy nutrition, related to a greater number of meals consumed during the day, more frequent consumption of fruits and vegetables and the selection of products with lower energy value or preferring healthier methods of culinary processing. Health education programs should prevent the emergence of unfavourable dietary habits such as skipping breakfast or other meals or limiting the consumption of fruits and vegetables and frequently replacing them with high-energy snacks.

Suggested Citation

  • Marian Gil & Mariusz Rudy & Renata Stanisławczyk & Paulina Duma-Kocan & Jagoda Żurek, 2022. "Gender Differences in Eating Habits of Polish Young Adults Aged 20–26," IJERPH, MDPI, vol. 19(22), pages 1-15, November.
    • Handle: RePEc:gam:jijerp:v:19:y:2022:i:22:p:15280-:d:977409
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    References listed on IDEAS

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    1. Ewa Błaszczyk-Bębenek & Beata Piórecka & Małgorzata Płonka & Izabela Chmiel & Paweł Jagielski & Katarzyna Tuleja & Małgorzata Schlegel-Zawadzka, 2019. "Risk Factors and Prevalence of Abdominal Obesity among Upper-Secondary Students," IJERPH, MDPI, vol. 16(10), pages 1-12, May.
    2. Schroeter, Christiane & House, Lisa A., 2015. "Fruit and Vegetable Consumption of College Students: What is the Role of Food Culture?," Journal of Food Distribution Research, Food Distribution Research Society, vol. 46(3), pages 1-22, November.
    3. Maria Gacek & Grażyna Kosiba & Agnieszka Wojtowicz, 2021. "Personality Determinants of Diet Quality among Polish and Spanish Physical Education Students," IJERPH, MDPI, vol. 18(2), pages 1-13, January.
    Full references (including those not matched with items on IDEAS)

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