RESEARCH PAPER
Eating habits of female students of the University of the Third Age in Kraków – selected conditionings
1
Akademia Wychowania Fizycznego w Krakowie
Corresponding author
Med Og Nauk Zdr. 2018;24(4):257-263
KEYWORDS
Universities of the Third Ageeducation leveleating habitselderly womenlevel of satisfaction with life
TOPICS
ABSTRACT
Objectives:
To analyze the eating habits of female students of the University of the Third Age (U3A) in Kraków depending on the level of education and satisfaction with life.
Material and methods:
The study was carried out in a group of 206 women (aged 55–70) who are students of the U3A in Kraków using an original questionnaire concerning the frequency of consuming selected groups of food products and the standardized Satisfaction With Life Scale (SWLS). Statistical analysis was performed using the U Mann-Whitney test and Spearman’s rank correlation coefficients in a statistical package PQStat ver. 1.6
Results:
The study showed that elderly women with a low level of satisfaction with life significantly more often consumed: white cereal products (p<0.05), milk and milk products with high fat content (p<0.05) and eggs (p<0.01), whereas women with a high level of satisfaction with life significantly more often had: natural fermented milk products (p<0.05), sweet (fruit) fermented milk products (p<0.01), as well as nuts and almonds (p<0.05). It was also found that women with higher education significantly more often consumed: milk and milk products with high fat content (p<0.05), natural fer (p<0.001) and dry red wine (p<0.001) than women with secondary education
Conclusions:
The study showed some differences in the eating habits of women aged 55–70 from Kraków who participate in U3A classes, depending on the level of satisfaction with life and education level. The women who had a higher satisfaction with life and higher education displayed more rational dietary choices.
To analyze the eating habits of female students of the University of the Third Age (U3A) in Kraków depending on the level of education and satisfaction with life.
Material and methods:
The study was carried out in a group of 206 women (aged 55–70) who are students of the U3A in Kraków using an original questionnaire concerning the frequency of consuming selected groups of food products and the standardized Satisfaction With Life Scale (SWLS). Statistical analysis was performed using the U Mann-Whitney test and Spearman’s rank correlation coefficients in a statistical package PQStat ver. 1.6
Results:
The study showed that elderly women with a low level of satisfaction with life significantly more often consumed: white cereal products (p<0.05), milk and milk products with high fat content (p<0.05) and eggs (p<0.01), whereas women with a high level of satisfaction with life significantly more often had: natural fermented milk products (p<0.05), sweet (fruit) fermented milk products (p<0.01), as well as nuts and almonds (p<0.05). It was also found that women with higher education significantly more often consumed: milk and milk products with high fat content (p<0.05), natural fer (p<0.001) and dry red wine (p<0.001) than women with secondary education
Conclusions:
The study showed some differences in the eating habits of women aged 55–70 from Kraków who participate in U3A classes, depending on the level of satisfaction with life and education level. The women who had a higher satisfaction with life and higher education displayed more rational dietary choices.
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