Exploration of the Dietary and Lifestyle Behaviors and Weight Status and Their Self-Perceptions among Health Sciences University Students in North Lebanon

Table 4

Mean weekly consumption of selected food items.

	Total ( = 369)	Junior ( = 193)	Senior ( = 176)
Fresh fruit	12.59 ± 10.0	13.28 ± 10.93	11.82 ± 8.84	0.512
Fresh fruit juice	5.27 ± 8.16	6.44 ± 9.81	3.98 ± 5.59	0.081
Raw veg.	9.21 ± 9.91	8.77 ± 9.81	9.69 ± 10.02	0.189
Cooked veg.	4.86 ± 9.14	4.33 ± 8.55	5.45 ± 9.73	0.292
Milk (whole)	2.21 ± 6.20	2.66 ± 7.86	1.72 ± 3.55	0.765
Milk (semiskimmed)	0.94 ± 4.40	0.98 ± 4.53	0.90 ± 4.26	0.901
Pulses	3.12 ± 7.37	3.54 ± 8.60	2.66 ± 5.71	0.506
Corn/sunflower oil	11.05 ± 10.22	10.52 ± 9.61	11.63 ± 10.84	0.570
Olive oil	12.06 ± 11.81	11.10 ± 11.87	13.11 ± 11.68	0.035
Yoghurt (whole)	4.54 ± 9.52	5.88 ± 12.11	3.08 ± 5.07	0.502
Yoghurt (low)	1.35 ± 6.03	1.97 ± 7.39	0.67 ± 3.97	0.024
Fried potato	5.54 ± 8.38	6.05 ± 9.10	4.98 ± 7.49	0.125
Sugar	13.01 ± 13.09	13.14 ± 13.82	12.87 ± 12.28	0.593
Soft drinks	5.72 ± 9.70	6.74 ± 11.20	4.61 ± 7.61	0.130
Butter	4.11 ± 7.25	3.92 ± 6.64	4.32 ± 7.88	0.726
Chocolate	9.84 ± 11.33	9.99 ± 11.64	9.68 ± 11.01	0.887
Cake	3.13 ± 8.01	3.86 ± 9.59	2.34 ± 5.75	0.065
Croissant	2.31 ± 6.57	3.08 ± 7.87	1.47 ± 4.62	0.001
Pizza	2.02 ± 7.24	2.87 ± 9.15	1.10 ± 4.10	0.001
Burgers	1.45 ± 5.83	1.85 ± 7.10	1.01 ± 3.97	0.069
White bread	10.82 ± 7.31	11.28 ± 7.92	10.32 ± 6.55	0.490
Rice and pasta	8.10 ± 11.34	8.89 ± 12.79	7.24 ± 9.47	0.890
Cooked and grilled fish	1.05 ± 3.28	1.22 ± 4.06	0.87 ± 2.11	0.345
Total diet score
Min.–max.	44.0–92.0	44.0–92.0	48.0–90.0	0.360
Mean ± SD	68.53 ± 6.48	68.23 ± 6.54	68.85 ± 6.31
Median	69.0	68.0	69.0

Statistically significant at ≤ 0.05.