Food Pattern and Anthropometric Indices of Students in Kerman University of Medical Sciences in 2009


Assistant Professor, Nutrition Department, School of Health, Kerman University of Medical Sciences, Kerman, Iran


Introduction: It is estimated that by 2020, non communicable diseases will account for approximately twothird of all diseases that are often related to life style and nutrition. This study was conducted to assess Food pattern and anthropometric indices of students in Kerman University of Medical Sciences. Methods: In this cross-sectional study, 375 students (225 females, 150 males) with mean age of 20±2. 5 years were selected by multistage cluster sampling method. Food pattern was determined using 24-hour dietary recall questionnaire. Daily intake of energy and macronutrients, fiber and cholesterol were extracted by using nutritional software N4 and compared with, DRI (Dietary Reference Intake) and RDA (Recommended Dietary Allowances). Weight, height, waist and hip circumferences were measured by standard instruments and methods and BMI and WHR were determined accordingly. Data analysis was performed using t-test and Pearson correlation coefficient. Results: Mean daily intake of energy (Kcal), fat, Carbohydrate, protein (g), cholesterol (mg) and fiber (g) were respectively 2071±584, 84±29, 268±80, 69±22, 245±126 and 16±6.8 in females and 2774±638, 108±27, 361±95.5, 97±25.5, 367±185 and 19± 6.3 in males. Mean daily intake of cholesterol in males was higher than the recommended amount. Mean daily intake of fiber was lower than adequate intake in both groups. The percentage of energy intake from fat sources was higher than the favorite amount in both groups. Mean BMI (Kg/m2 ) and WHR were respectively 21.6±3.1 and 0.76±0.05 in females and 22.1±4.3 and 0.82±0.05 in males. A significant correlation was found between daily energy intake and WHR (r=0. 25 and P=0. 000). Conclusion: The daily diet composition of studied students is not balanced. Decrease of fat and increase of fiber consumption in both groups and reducing cholesterol intake in males for a balanced diet composition are recommended.