A Correlation study on the impact of online classes to the dietary habits and nutritional status of medical laboratory science students in Far Eastern University - Nicanor Reyes Medical Foundation / Anne Miles R. Badajo, Rey John P. Avanceña, Myla Juni Ann S. Sabayan, James Mathew P. Calimbo, Justine Mae M. Quiwa and John Joshua C. Timpog.

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Language: english Publication details: Fairview, Quezon City: School of Nutrition and Dietetics, FEU-NRMF, 2022.Description: illustrations, tables; 28 cmContent type:

text

Media type:

unmediated

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volume

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LOC classification:

NUT 2022 0001

Summary: Abstract: The main purpose of this research was to determine any changes in the dietary habits and nutritional status of the Medical Laboratory Science Students of FEU-NRMF in the academic year 2020-2021 while attending on line classes. This study aimed to answer questions pertaining to the association of the variables - online classes, dietary habits and nutritional status. An analytical cross-sectional design was used to find the relationship of online learning to the respondents' nutritional status, including intake. Microsoft Excel and SPSS were used to analyze the data, followed by the Chi-square test to associate the variables stated. A percentage of 95 was used as the level of significance. Afterward, Cramer's V was utilized to determine how strong the association among the variables was. A computed sample size of 267 respondents partook in the study, wherein 155 (58.05%) and 105 (39.32%) respondents experienced late lunch and breakfast mealtimes, respectively. It is seen that 18 (6.47%) skipped dinner during the pandemic. Changes in food preferences were shown with a percentage of 87.64 consuming soupy viands and and 83.15% had changes in amount of food intake. Moreover, the majority of the respondents (41.57%) stated their dietary habits affected their productivity. Concerning their weight, 50.56% of the respondents gained weight. Lastly, an increase from 23.97% to 32.96% was observed in students who do not engage in exercises. Undoubtedly, online learning would effect students' meal patterns, food intake and preferences, and productivity. Although it was clear that Cramer's V showed a low association between students' meal patterns, food preference, consumption, and online class, there was no correlation between the mentioned independent variable to nutritional status and physical activity. In result, as per the researchers' recommendations, the dissemination of proper and evidence-based concepts on good nutrition and immersive nutrition seminars are vital.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Room Use	Far Eastern University - Nicanor Reyes Medical Foundation Theses	NUT 2022 0001 B (Browse shelf(Opens below))	Available		T002381
Room Use	Far Eastern University - Nicanor Reyes Medical Foundation Theses	NUT 2022 0001 A (Browse shelf(Opens below))	Available		T002382

Includes bibliographical references.

Abstract: The main purpose of this research was to determine any changes in the dietary habits and nutritional status of the Medical Laboratory Science Students of FEU-NRMF in the academic year 2020-2021 while attending on line classes. This study aimed to answer questions pertaining to the association of the variables - online classes, dietary habits and nutritional status. An analytical cross-sectional design was used to find the relationship of online learning to the respondents' nutritional status, including intake. Microsoft Excel and SPSS were used to analyze the data, followed by the Chi-square test to associate the variables stated. A percentage of 95 was used as the level of significance. Afterward, Cramer's V was utilized to determine how strong the association among the variables was. A computed sample size of 267 respondents partook in the study, wherein 155 (58.05%) and 105 (39.32%) respondents experienced late lunch and breakfast mealtimes, respectively. It is seen that 18 (6.47%) skipped dinner during the pandemic. Changes in food preferences were shown with a percentage of 87.64 consuming soupy viands and and 83.15% had changes in amount of food intake. Moreover, the majority of the respondents (41.57%) stated their dietary habits affected their productivity. Concerning their weight, 50.56% of the respondents gained weight. Lastly, an increase from 23.97% to 32.96% was observed in students who do not engage in exercises. Undoubtedly, online learning would effect students' meal patterns, food intake and preferences, and productivity. Although it was clear that Cramer's V showed a low association between students' meal patterns, food preference, consumption, and online class, there was no correlation between the mentioned independent variable to nutritional status and physical activity. In result, as per the researchers' recommendations, the dissemination of proper and evidence-based concepts on good nutrition and immersive nutrition seminars are vital.

Thesis - School of Nutrition & Dietetics

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