Teacher Education Student's Dietary Habits

Studentski život karakterizira povećana odgovornost i samostalnost, koja se nerijetko odražava na lošije prehrambene navike. Česta konzumacija nepravilne prehrane može prouzročiti pojavu različitih bolesti poput povišenoga krvnoga tlaka, bolesti srca i krvnih žila, dijabetesa tipa II i pretilosti, stoga je potrebno obratiti pozornost na prehranu, kao na ključ nositelja zdravlja. Cilj ovoga istraživanja bio je ispitati prehrambene navike studenata Učiteljskoga studija u Splitu. U svrhu istraživanja proveden je anonimni upitnik u kojem su sudjelovali studenti od prve do pete godine studija. Prvom se hipotezom htjelo utvrditi postoji li razlika u učestalosti konzumacije hrane i pića među studentima koji se najčešće hrane kod kuće s obitelji, među studentima koji se najčešće hrane u studentskim menzama te među studentima koji se najčešće hrane sami u stanu. Drugom se hipotezom htjelo utvrditi postoji li povezanost u učestalosti konzumacije hrane i pića s indeksom tjelesne mase studenata. Trećom se hipotezom pokušalo ispitati postoji li razlika u zadovoljstvu svojim prehrambenim navikama među studentima koji se najčešće hrane kod kuće s obitelji, među studentima koji se najčešće hrane u studentskim menzama te među studentima koji se najčešće hrane sami u stanu, a četvrtom postoji li među njima razlika u zadovoljstvu svojom tjelesnom težinom. Prva je hipoteza parcijalno potvrđena jer je statistički značajna razlika uočena u pet ispitivanih namirnica i pića; u konzumaciji kruha i drugih pekarskih proizvoda, sirova povrća, voća, energetskih pića i alkohola. Rezultati idu u korist studenata koji se najčešće hrane kod kuće, naspram studenata koji se hrane samostalno u stanu ili studentskoj menzi. Druga je hipoteza parcijalno potvrđena jer jedinu statistički značajnu povezanost s indeksom tjelesne težine imaju kruh i drugi pekarski proizvodi. Dodatci prehrani, alkohol te riba i morski proizvodi nisu statistički značajni, ali se može govoriti o tome da utječu na ITM. Češći unos kruha, dodataka prehrani te ribe i morskih proizvoda označava manji ITM, dok nasuprot tomu, češća konzumacija alkohola znači viši ITM. Nadalje, treća su i četvrta hipoteza potvrđene jer ne postoji statistički značajna razlika u zadovoljstvu svojim prehrambenim navikama, kao ni svojom tjelesnom težinom kod studenata prema mjestu njihove najčešće konzumacije hrane i pića. Studenti u dugogodišnjoj vertikali obrazovanja do studija, ali i tijekom visokoškolskoga obrazovanja, stječu znanja o pravilnoj prehrani i načinu očuvanja zdravlja, no treba imati na umu da poboljšanje znanja o hrani, hranjivim tvarima i načinima unosa različitih namirnica dovodi do pravilnije, a time i zdravije prehrane. Naime, ovim je 76 istraživanjem uočena potreba poticanja studenata na pravilnu i raznovrsnu prehranu, kao jednoga od glavnih izvora zdravlja.Student life is characterised by a higher degree of responsibility and independence, which is commonly reflected on unhealthy nutrition habits. Frequent consumption of unhealthy food can cause the occurrence of various illnesses such as high blood pressure, cardiovascular diseases, type 2 diabetes and obesity, therefore it is necessary to keep track of nutrition habits, as an indicator of proper health. The aim of this study was to examine the nutrition habits of students at the Teachers College in Split. For the purposes of this study, an anonymous survey was conducted involving the students from the first to the fifth year of the Teachers College. The first hypothesis was used to establish if there was a difference at frequency of consumption of food and beverages amongst the students who mostly eat at home with their families, the ones who dine mainly at student’s restaurant, and the ones who live and cook on their own. The second hypothesis was used to establish whether there is a connection between the rate of consumption of food and body mass index. The third hypothesis was used to examine if there is a variation of content with dietary habits of students who mostly eat at home with their families, the ones who dine mainly at student’s restaurant, and the ones who live and cook on their own, and the fourth was used to examine if there was a difference between content with their own body weight. The first hypothesis was partially confirmed because a statistically significant variance was noticed between the five test foods and beverages: bread and other bread products, unprocessed vegetables, fruits, energy drinks and alcohol. The results are favouring the students who mostly eat at home in contrast to those who cook on their own or go to student’s restaurant. The second hypothesis was partially confirmed because the only significant connection between body mass indexes was bread and other bread products. Food supplements, alcohol, fish and other seefood are not statistically significant, but it can be said that they have a certain influence on BMI. Often consumption of bread, food supplements, fish and other seefood marks the lower BMI. On the contrary, often consumption of alcohol marks the higher BMI. Furthermore, the third and the fourth hypotheses were confirmed because there was no statistically significant distinction in content with one's own dietary habits, nor with one's own body weight at students based on their most frequently consumed food and beverages. Students in the long-standing verticals of education to study, but also during higher education, acquire knowledge of proper nutrition and health preservation, but it should be 78 remembered that improving nutrition knowledge, nutrients and ways of intake of different foods leads to more regular and therefore healthier food. This research helped in pointing out the need to encourage students on practising healthy and diverse diet, as one of the main ways to stay healthy