Comparing knowledge, attitude and nutritional performance and its relationship with body mass index (BMI) of first and fourth year Kashan university students (2009)
Jundishapur Journal of Health Sciences: 4 (2); 47-55
June 20, 2012
Article Type: Research Article
S G A, Sabahi Bidgoli
M. Comparing knowledge, attitude and nutritional performance and its relationship with body mass index (BMI) of first and fourth year Kashan university students (2009),
Jundishapur J Health Sci.
Online ahead of Print
Inappropriate feeding grounds for many common diseases such as diabetes, cancer and cardiovascular diseases. This study was conducted to determine knowledge, attitude and nutrition and its relationship with body mass index (BMI) was to allow students using data and recognize the status quo and in order to increase awareness, attitude and nutrition of students and strengthen the indicators and to plan for medical university students.
This was a cross sectional study which included 250 subjects (148 female and 102 male) (125 of them where in first year and 125 in fourth) randomly selected among 1500 students. Individuals with specific diseases affecting BMI were excluded. Height and weight were measured, and the students body mass indexes were obtained and BMI percentiles were compared with America Center Disease Control and Prevention (CDC). The data was collected and analyzed by software11.5SPSS.
In this review the knowledge and attitude there was a significant relationship between the knowledge of first fourth year students (P<0/001) both no was found between the performance of these two groups (P>0/05). In the BMI= 9/24-5/18 group in the first year and fourth year knowledge, attitude and performance was significantly related to nutrition. In 5 / 18> BMI and BMI = 9/29- 25 groups only significant relationship of awareness was found.
Due to inadequate performance of nutrition in students and the significant relationship of BMI with students knowledge and attitudes, it is necessary to provide the proper nutritional program and lifestyle modification and nutritional topics for students was are continuing their education.
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