Food consumption in Tunisian university students and its association with sociodemographic characteristics and lifestyle behaviours.

Objective: This study aimed to characterise food consumption among students at the University of Carthage (Tunisia), assessing quality of diet and main dietary patterns, and their association with potential conditioning factors.

Design: Cross-sectional study. Participants self-reported food consumption in two 24-h recalls and information about sociodemographic, anthropometric and lifestyle characteristics such as BMI, birthplace, physical activity, eating places or kitchen appliances.

[Food habits and nutritional assessment in a tunisian university population].

Introduction: Nutrition and health are of great importance throughout life, in particular in adulthood due to active population is included among the adults. Therefore, it is essential to assess the quality of the diet and the possible conditioning factors.

Objectives: The objectives of this study were to characterize food habits and assess the quality of the diet of university students from the Virtual University of Tunisia, a North African country in nutritional transition.

Adherence to Mediterranean diet in a Spanish university population.

The aim of this work was to characterize food habits of Spanish University students and to assess the quality of their diet and some possible determinant factors according to Mediterranean food pattern among other indices. Two hundred eighty-four enrolled students during the academic year 2012-2013 participated in this survey. For each individual a questionnaire involving anthropometric measurements, types of housing, smoking habits and levels of physical activity were self-reported.

[Food habits and nutritional assessment in a university population].

Introduction: The university students are in critical period for the development of life styles which are very important for their future health. The eating behaviour of other students, the alcohol consumption, their economic situation and the ability of cooking make them change their dietary habits. In Spain there are a few studies on the quality of the diet in this population group.