NDLI: Is the Corsican and Sardinian students' diet a Mediterranean-style diet?

Content Provider	IEEE Xplore Digital Library
Author	Broccia, F. Lantini, T. Luciani, A. Carcassi, A.
Copyright Year	2006
Description	Author affiliation: Dipt. Sci. Applicate ai Biosistemi, Univ. degli Studi, Cagliari (Broccia, F.; Lantini, T.)
Abstract	In order to evaluate whether the dietary habits of Corsican and Sardinian University students were comparable to a Mediterranean-style diet, 125 students of Corte University and 155 students of Cagliari University were asked to answer a food-frequency questionnaire. The results showed that the vast majority of the Corsican and Sardinian students ate fruit and vegetables more than once a day. Beans and pulses and cereals and potatoes were eaten more often in the Sardinian sample compared with the Corsican sample. The Corsican students ate poultry and fish and red meat more often than Sardinian students. As regards consumption of processed meat and cheese Corsican respondents ate these foods significantly more often than their Sardinian counterparts. Type of spreading fat used was very different between the two countries: the Sardinian sample used olive oil, the Corsican sample preferred instead to use butter and other vegetables oils.
Starting Page	487
Ending Page	491
File Size	4254327
Page Count	5
File Format	PDF
ISBN	142440231X
DOI	10.1109/ISEIMA.2006.344988
Language	English
Publisher	Institute of Electrical and Electronics Engineers, Inc. (IEEE)
Publisher Date	2006-07-09
Publisher Place	France
Access Restriction	Subscribed
Rights Holder	Institute of Electrical and Electronics Engineers, Inc. (IEEE)
Subject Keyword	nutrition survey Dairy products Mediterranean diet Cardiac disease Frequency students Cardiovascular diseases food habits Marine animals Petroleum Cancer
Content Type	Text
Resource Type	Article

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