%0 Journal Article
%T Obesity and eating habits among college students in Saudi Arabia: a cross sectional study
%A Abdallah S Al-Rethaiaa
%A Alaa-Eldin A Fahmy
%A Naseem M Al-Shwaiyat
%J Nutrition Journal
%D 2010
%I BioMed Central
%R 10.1186/1475-2891-9-39
%X A total of 357 male students aged 18-24 years were randomly chosen from College of Health Sciences at Rass, Qassim University, KSA for the present study. A Self-reported questionnaire about the students' eating habits was conducted, and their body mass index (BMI), body fat percent (BF%), and visceral fat level (VFL) were measured. Data were analyzed using SPSS statistical software, and the Chi-square test was conducted for variables.The current data indicated that 21.8% of the students were overweight and 15.7% were obese. The total body fat exceeded its normal limits in 55.2% of the participants and VFL was high in 21.8% of them. The most common eating habits encountered were eating with family, having two meals per day including breakfast, together with frequent snacks and fried food consumption. Vegetables and fruits, except dates, were not frequently consumed by most students. Statistically, significant direct correlations were found among BMI, BF% and VFL (P < 0.001). Both BMI and VFL had significant inverse correlation with the frequency of eating with family (P = 0.005 and 0.007 respectively). Similar correlations were also found between BMI and snacks consumption rate (P = 0.018), as well as, between VFL and the frequency of eating dates (P = 0.013).Our findings suggest the need for strategies and coordinated efforts at all levels to reduce the tendency of overweight, obesity and elevated body fat, and to promote healthy eating habits in our youth.Obesity is often defined as a condition of abnormal and excessive fat accumulation in adipose tissue to the extent that health may be adversely affected [1]. The prevalence of obesity is increasing worldwide at an alarming rate in both developing and developed countries. It has become a serious epidemic health problem, estimated to be the fifth leading cause of mortality at global level [2]. Moreover, it is a risk factor for many diseases such as certain cancers, hypertension, type II diabetes mellitus, dyslipidem
%U http://www.nutritionj.com/content/9/1/39