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Comprensión de las Elecciones Alimentarias entre Estudiantes Universitarios: Identidad Dietética, Motivos de Decisión
Ali Aboueldahab1, Maria Elide Vanutelli1, Marco D'Addario1
1Department of Psychology, University of Milano-Bicocca, 20126 Milan, Italy.
Nutrients
|January 28, 2026
Resumen
Los estudiantes universitarios consumen menos frutas y alimentos de origen vegetal en los comedores universitarios en comparación con los entornos externos. Se necesitan intervenciones personalizadas para mejorar los hábitos alimentarios saludables en entornos institucionales.
Área de la Ciencia:
- Ciencia de la Nutrición
- Ciencia Conductual
- Salud Pública
Sus antecedentes:
- Los hábitos alimentarios en la edad adulta joven impactan la salud a largo plazo.
- Los entornos alimentarios universitarios influyen significativamente en las elecciones alimentarias de los estudiantes.
- La investigación limitada integra la participación de los estudiantes, los patrones de consumo y las motivaciones para la elección de alimentos en entornos institucionales.
Objetivo del estudio:
- Investigar las diferencias contextuales en el consumo de alimentos entre estudiantes universitarios.
- Identificar las motivaciones clave para la elección de alimentos en diferentes categorías de alimentos y entornos.
- Examinar el papel del estilo dietético, la edad y el género en los patrones de consumo de alimentos.
Principales métodos:
- Encuesta transversal a 1519 estudiantes universitarios.
- Análisis de datos sociodemográficos, estilo dietético, participación en el comedor, frecuencia de consumo de alimentos y motivaciones de elección.
- Análisis estadístico que incluye estadísticas descriptivas, método Borda, comparaciones pareadas y regresión lineal múltiple.
Principales resultados:
- El consumo de alimentos fue consistentemente menor en el comedor universitario en comparación con los entornos externos para todas las categorías de alimentos (p < 0,001).
- La mayor brecha contextual se observó en el consumo de frutas y alimentos de origen vegetal.
- El sabor fue el principal impulsor de la elección de alimentos, con motivos de salud para alimentos más saludables y gratificación para los postres.
Conclusiones:
- Los entornos alimentarios institucionales presentan desafíos únicos para las preferencias dietéticas.
- Las estrategias genéricas de promoción de la salud son insuficientes para los estudiantes universitarios.
- Las intervenciones deben centrarse en la participación del servicio, la arquitectura de elección y las identidades dietéticas de los estudiantes para promover una alimentación más saludable.
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