ASSOCIATION BETWEEN THE HABIT OF BREAKFAST CONSUMPTION AND THE NUTRITIONAL STATUS OF UNDERGRADUATE STUDENTS

The study aimed to evaluate the habits and breakfast composition of young university students, the factors that influence the accomplishment of this meal and its association with the nutritional state. Methodology: Online questionnaire arranged in a virtual platform for the creation of forms, containing sociodemographic data (name, age, gender, course and the exercise of remunerated activity); anthropometric data (weight and height); specific questions related to breakfast consumption, such as composition, frequency, time and place of consumption and company; and factors that influence the adoption of this meal. Results and discussion: A total of 143 undergraduate students were analyzed. From this total, 67.8% have regular consumption of breakfast, with in natura and minimally processed foods being the most consumed. It was observed that students in the biological area have breakfast more frequently than university students in the human and exact areas. Among the participants, 23.7% were overweight. Conclusion: The study showed that only the act of making or not breakfast is not associated with the nutritional status. The nutritional status referring to the appropriate weight was positively correlated with the female gender, not to exercise remunerated activity, body satisfaction and to have this meal alone, as well as the greatest concern with overweight was correlated with women, and highest weight, with university students who exercised paid activities.