Gender is correlated with body mass index, eating habits and exercise frequency in students attending a private university in western Turkey in: Acta Alimentaria Volume 40 Issue 3 (2011)

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Acta Alimentaria

Volume/Issue:: Volume 40: Issue 3

Gender is correlated with body mass index, eating habits and exercise frequency in students attending a private university in western Turkey

Author:

S. Ozilgen

S. Ozilgen Yeditepe University Department of Food Engineering Kayısdagı 34755 Istanbul. Turkey

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Pages:: 400–406

Online Publication Date:: 07 Sep 2011

Publication Date:: 01 Sep 2011

Article Category:: Journal Article

DOI:: https://doi.org/10.1556/aalim.40.2011.3.11

Keywords (English):: university students; gender; eating habits; body mass index; frequency of exercise

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Influence of gender on body mass index (BMI), eating habits and exercise frequency are evaluated in students attending a private university in Istanbul, Turkey. Males had a significantly higher mean BMI value. Among male students, 27.89% were overweight, and 6.11% were obese, while only 2.63% of females were overweight, and 0.87% were obese.Significantly higher percentage of females than males were underweight (23.70% versus 0.56%, respectively). Male students ate more in a typical day. Breakfast was the most often skipped meal for both genders. Females preferred to consume fruits and vegetables, whereas males preferred more meat and bread. Although the frequencies were significantly different, dairy consumption was low, and fast food and soda consumptions were high for both genders. The majority of university students were insufficiently active. Females were physically less active compared to males.

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Acta Alimentaria

Print ISSN:: 0139-3006

Online ISSN:: 1588-2535

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Editorial Board

L. Abrankó (Szent István University, Gödöllő, Hungary)
D. Bánáti (University of Szeged, Szeged, Hungary)
J. Baranyi (Institute of Food Research, Norwich, UK)
I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
A. Blázovics (Semmelweis University, Budapest, Hungary)
F. Capozzi (University of Bologna, Bologna, Italy)
M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
M. Dalla Rosa (University of Bologna, Bologna, Italy)
I. Dalmadi (Szent István University, Budapest, Hungary)
K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
M. Dobozi King (Texas A&M University, Texas, USA)
Muying Du (Southwest University in Chongqing, Chongqing, China)
S. N. El (Ege University, Izmir, Turkey)
S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
J. Hardi (University of Osijek, Osijek, Croatia)
H. He (Henan Institute of Science and Technology, Xinxiang, China)
K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
N. Ilić (University of Novi Sad, Novi Sad, Serbia)
D. Knorr (Technische Universität Berlin, Berlin, Germany)
H. Köksel (Hacettepe University, Ankara, Turkey)
K. Liburdi (Tuscia University, Viterbo, Italy)
M. Lindhauer (Max Rubner Institute, Detmold, Germany)
M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
M. Manley (Stellenbosch University, Stellenbosch, South Africa)
M. Mézes (Szent István University, Gödöllő, Hungary)
Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
P. Ng (Michigan State University, Michigan, USA)
Q. D. Nguyen (Szent István University, Budapest, Hungary)
L. Nyström (ETH Zürich, Switzerland)
L. Perez (University of Cordoba, Cordoba, Spain)
V. Piironen (University of Helsinki, Finland)
A. Pino (University of Catania, Catania, Italy)
M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
K. Scherf (Technical University, Munich, Germany)
R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
A. Sharma (Department of Atomic Energy, Delhi, India)
A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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2023
Web of Science
Journal Impact Factor	0,8
Rank by Impact Factor	Q4 (Food Science & Technology)
Journal Citation Indicator	0.19
Scopus
CiteScore	1.8
CiteScore rank	Q3 (Food Science)
SNIP	0.323
Scimago
SJR index	0.235
SJR Q rank	Q3

Acta Alimentaria
Publication Model	Hybrid
Submission Fee	none
Article Processing Charge	1100 EUR/article
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Regional discounts on country of the funding agency	World Bank Lower-middle-income economies: 50% World Bank Low-income economies: 100%
Further Discounts	Editorial Board / Advisory Board members: 50% Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2025	Online subsscription: 880 EUR / 968 USD Print + online subscription: 1016 EUR / 1116 USD
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Acta Alimentaria
Language	English
Size	B5
Year of Foundation	1972
Volumes per Year	1
Issues per Year	4
Founder	Magyar Tudományos Akadémia
Founder's Address	H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher	Akadémiai Kiadó
Publisher's Address	H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible Publisher	Chief Executive Officer, Akadémiai Kiadó
ISSN	0139-3006 (Print)
ISSN	1588-2535 (Online)