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The Vitamine Source, Usual Food Intake at Students
Nafija Serdarevic1,2, Arzija Pasalic2, Vedran Djido2
1Institute for Clinical Biochemistry and Immunology University of Sarajevo Clinics Center, Sarajevo, Bosnia and Herzegovina.
Materia Socio-Medica
|June 20, 2019
Summary
Many university students have inadequate vitamin B12, folate, and B6 intake, increasing chronic disease risk. Targeted public health strategies are needed to improve nutrient consumption among this demographic.
Area of Science:
- Nutritional Science
- Public Health
- Dietary Assessment
Background:
- Inadequate intake of vitamin B12, folate, and vitamin B6 is linked to higher chronic disease risk.
- Maintaining sufficient levels of these essential vitamins is crucial for overall health and well-being.
Purpose of the Study:
- To assess the dietary intake of vitamin B12, B6, and folates among university students.
- To identify common food sources contributing to or lacking these vital nutrients in the student diet.
Main Methods:
- A dietary intake assessment was conducted among university students aged 19-22 in Sarajevo from 2017-2018.
- Participants were interviewed about their age, socioeconomic status, and weekly food consumption patterns.
Main Results:
- Chicken, beef, cream, sardines, tuna, and certain cheeses were primary sources of vitamins B12 and B6. Fish and shellfish were identified as rich but underconsumed sources.
- Beans and oatmeal were key contributors to folate intake, whereas spinach, turkey, lentils, and soy were associated with insufficient folate levels.
Conclusions:
- A significant proportion of students in Canton Sarajevo do not meet recommended intake levels for vitamins B12, B6, and folate.
- Further research is necessary to develop effective public health interventions for improving vitamin status in university students.
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