FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Nutritional habits, anthropometric parameters of nutritional status, and physical performance of a selected group of male students


The objective of this study was to evaluate the correctness of composing dietary rations, as well as the nutritional status and physical performance parameters of a group of male students from universities in the city of Poznań. There were surveyed 62 male students aged 19 to 26 years. The average values of the body weight and BMI were 79.0 ± 15.0 kg; 24.4 ± 4.7 kg/m2, respectively. All the students polled declared to have good health and to be moderately physically active. The nutritional value of their diets was evaluated on the basis of a 24h dietary history, surveyed three times a week. The nutritional status (NS) was evaluated using anthropometrical parameters (BMI, WHR and skinfolds thickness) and body composition analysis (fat mass – FM% and fat-free mass – FFM% – was evaluated by bioelectric impedance technique using BIA 101S, AKERN – RJL bioanalyser). The physical performance parameter was determined by a Fitness Test (FT) and a heart rate monitor, type Polar Sport Tester S-610. The analysis of individual distribution of BMI, made according to the WHO classification, indicated that the 1/3 of the students were overweight or obese. Their FM percentage ranged from 19.7 to 8.7% and their FFM was from 60.1 to 7.0 kg. The assessment of the students’ physical performance using a Fitness Test proved that the students presented an average level of physical performance (FT: 43.0 ± 8.7), which was correlated with the FFM parameter (expressed by kg) (r=0.58, p < 0.001). The daily dietary rations of the students polled were unbalanced with regard to the intake of fat, dietary fiber, cholesterol, protein, and the Ca : P rate. The dietary fat intake was correlated with the indices: BMI (r=0.64, p < 0.001), WHR (r=0.56, p < 0.001), FM% (r = 0.60, p < 0.001), and the mean skinfold thickness (r=0.52, p < 0.05).


students, physical performance, nutritional status, nutritional habits, and body composition