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Appetite. 2015 Jun;89:203-14. doi: 10.1016/j.appet.2015.02.008. Epub 2015 Feb 9.

Eating habits and subjective well-being. A typology of students in Chilean state universities.

Author information

1
Department of Agricultural and Livestock Production, Faculty of Farming, Livestock and Forestry Sciences, Universidad de La Frontera, P.O. Box 54-D, Temuco, Chile. Electronic address: berta.schnettler@ufrontera.cl.
2
Department of Agricultural and Livestock Production, Faculty of Farming, Livestock and Forestry Sciences, Universidad de La Frontera, P.O. Box 54-D, Temuco, Chile.
3
School of Commercial Engineering, Faculty of Business Sciences, Universidad de Talca, 2 Norte 685, Talca, Chile.
4
Center for Economic and Consumer Psychology, Universidad de La Frontera, P.O. Box 54-D, Temuco, Chile.
5
Department of Psychology, Faculty of Education, Social Sciences and Humanities, Universidad de La Frontera, P.O. Box 54-D, Temuco, Chile.
6
Departmento of Business Administration, Faculty of Business Sciences, Universidad de Chile, Av. Libertador Bernardo O'Higgins 1058, Santiago, Chile.
7
Department of Agricultural Economy, Faculty of Agricultural Sciences, Universidad de Chile, Av. Libertador Bernardo O'Higgins 1058, Santiago, Chile.
8
MAPP Centre for Research on Customer Relations in the Food Sector, Aarhus University, Nordre Ringgade 1, Aarhus 8000, Denmark.

Abstract

The purpose of this study was to distinguish and characterize university student typologies according to their life satisfaction and satisfaction with their food-related life. An online survey was applied between June and August 2013 in five state universities in Chile, to 369 university students (mean age = 20.9 years, SD = 2.27). The survey included the Health-related Quality of Life Index-4 (HRQOL), Satisfaction with Life Scale (SWLS), Satisfaction with Food-related Life Scale (SWFL), as well as questions about the place of residence, importance of food for well-being, frequency of meals in the place of residence and the frequency of consumption of eight food groups. A cluster analysis was used to determine student typologies. Three typologies of students were distinguished with significant differences in the average scores of the SWLS and SWFL scales, self-perception of health, days with mental health problems, number of days of health-related incapacity, place of residence, socioeconomic status, importance of food for well-being, frequency of breakfast and dinner in the place of residence, frequency of consumption of meat, milk, fruits and vegetables. It was found that most students with higher levels of life satisfaction and satisfaction with food-related life live with their parents, eat at home more frequently, report fewer health problems, have healthful eating habits and consider food very important for their well-being. Although it is necessary to promote or improve the campaigns that foster healthful eating in the entire university population, these campaigns must be specifically targeted to students who do not receive direct support from their families.

KEYWORDS:

Family; Healthful eating; Satisfaction with food-related life; Satisfaction with life; Subjective well-being

PMID:
25675858
DOI:
10.1016/j.appet.2015.02.008
[Indexed for MEDLINE]

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