Cross-sectional study on the relationship between physical activity and the quality of the Mediterranean diet in baccalaureate students in Murcia (Spain)

  1. Pedro José Carrillo López 1
  2. Juan José Pérez Soto 1
  3. Andrés Rosa Guillamón 1
  4. Eliseo García Cantó 1
  5. José Enrique Moral-García 2
  1. 1 Department of Plastic Expression, Music and Dynamics, Faculty of Education, University of Murcia, Murcia, Spain
  2. 2 Physical Activity and Sports Sciences, Faculty of Education, Pontifical University of Salamanca, Salamanca, Spain
Aldizkaria:
Revista española de nutrición humana y dietética

ISSN: 2173-1292

Argitalpen urtea: 2021

Zenbakien izenburua: Nutrition for Physical Activity and Sport

Alea: 25

Zenbakia: 1

Mota: Artikulua

DOI: 10.14306/RENHYD.25.S1.1288 DIALNET GOOGLE SCHOLAR lock_openDialnet editor

Beste argitalpen batzuk: Revista española de nutrición humana y dietética

Laburpena

Introduction: The aim was to determine the relationship between the level of physical activity and the quality of the Mediterranean diet in baccalaureate schoolchildren. Material and method: Cross-sectional study carried out with 119 schoolchildren from Murcia (Spain) with an age range of 16-17 years. These schoolchildren were selected by non-probabilistic purposive sampling. The quality of the Mediterranean diet (QD) was assessed through the Mediterranean Diet Quality Index in children and adolescents questionnaire and physical activity (PA) through the International Physical Activity Questionnaire for Adolescents. Statistical analysis was carried out using Pearson's chi-square statistical tests, Student's T, One-way ANOVA and a linear regression analysis. Results: The results of the analyses showed significant differences in the average of PA, where men showed higher values than women (p <0.001). Among women, those with a lower level of PA showed a greater use of olive oil and a regular breakfast of industrial pastries (p <0.005). Among men, those with a higher PA level showed a higher consumption of fresh vegetables, pasta or rice, and nuts (p <0.005). Considering the total, regarding the differences in the level of PA as a function of QD, differences were found between a high level of QD and its homologous pairs with a low level (p <0.001). Finally, an association was found between PA and QD (p <0.001) with a value of R2 = 0.275. Conclusions: Increased physical activity is related to higher average diet quality in baccalaureate students. The development of these constructs is of particular interest in guiding towards adherence to healthy lifestyles that will last into adulthood. Training programmes must also be created that are appropriate to the needs and characteristics of 21st century society.

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