A relationship between dietary quality and the perception of stress among medical students
DOI:
https://doi.org/10.61661/congresso.cbmev.6.2023.35Keywords:
food quality, lifestyle medicine, studentsAbstract
Introduction: When entering a university, it is common to adopt a more sedentary lifestyle and an inadequate diet. Furthermore, the level of overload and responsibility associated with the academic medical routine can trigger high levels of stress, which can influence a worsening of eating behavior. Objectives: To evaluate the possible relationship between stress and the dietary quality of medical students from the 1st to the 8th period. Methods: This is a cross-sectional observational study, which collected data through the application of the Rapid Eating Assessment for Participants - Shortened Version (REAPS) and Perceived Stress Scale 14 (PSS-14) questionnaires adapted to the Portuguese language. The PSS-14 has 14 questions scored from 0 to 4, their sum varies from 0 to 56 and the higher the score, the greater the perception of stress. In REAPS, the score varies from 13 to 39 points, with the higher the score, the better the food quality. Authorized by CEP 40145420.0.0000.5244. Results: To date, there have been 129 participants, of which 45 (34.9%) are male and 84 (65.1%) female, with an average age of 21±4.5 years. The average scores for the REAPS and PSS 14 questionnaires were, respectively, 28.0±4.0 and 31.0±8.6. The 1st period demonstrated better performance in REAPS (29.3±3.2), while the 4th period recorded the lowest score (26.6±3.9). With regard to PSS 14, the 7th period obtained the highest score (35.5±8.1), and the 8th period the lowest (25.6±3.8). Students who live with their parents had a worse score on the REAPS (27.9±4.2), those who live with classmates have a higher score on the PSS-14 (32.8±9.0). Conclusion: The results of this preliminary study are still uncertain in relating dietary quality and stress levels between graduation periods. It is important to consider the impact of stress on eating, requiring targeted strategies to improve eating habits and manage stress throughout training.
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