Determination of Fat Consumption among University College Students Using 24 Hour Dietary Recall and FFQ



Lee, Pit Yeong (2019) Determination of Fat Consumption among University College Students Using 24 Hour Dietary Recall and FFQ. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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The transition to college or university is a critical period for young adults, who are often facing their first opportunity to make their own food decisions and this could have affect their eating behavior and thus influence their dietary fat intake. This study was to determine the amount of fat intake among university college students using 24 hour dietary recall and food frequency questionnaire. 384 subjects with age of 20.9 ± 1.99 years in Tunku Abdul Rahman University College (TARUC), participated in this study. Several questionnaires (demographic characteristics, 24 hour dietary recall, Food Frequency Questionnaire) were distributed to obtain information such as gender, type of foods and beverages consumed, and food frequency. Nutritional intake was calculated using the Nutritionist Pro™ Diet Analysis software and data transferred to Statistical Package for Social Sciences (SPSS) version 21 for further analysis. Results revealed that majority of subjects (43.2%) had moderate consumption of fat (34.8 ± 53.2 % of energy). Both males and females exceeded RNI for fat (>30%). Significant difference was found in gender (p<0.05). Males consume more fat than females did (35.8 ± 0.7 % vs 32.7 ± 0.6 %). There was no significant relation between gender and frequency of fat food consumption. Most of the subjects consume fat foods less frequently, but they had moderate dietary fat intake instead of low fat intake. Chicken, pork, peanut butter and butter made the greatest contribution to fat to subjects. In summary, the amount of dietary fat taken by TARUC students was 34.8 ± 53.2 % of energy from fat, indicated moderate level of fat consumption. However, their fat intake had exceeded the daily fat intake for adults as recommended by Recommended Nutrient Intakes (RNI) for Malaysia (>30%). Further research should be done to explore the factors that affecting their dietary fat intake.

Item Type: Final Year Project
Subjects: Technology > Home economics > Food. Cooking. Gastronomy
Technology > Food Technology
Faculties: Faculty of Applied Sciences > Bachelor of Science (Honours) in Food Science
Depositing User: Library Staff
Date Deposited: 07 Feb 2020 09:26
Last Modified: 14 Apr 2022 00:45