RT Journal Article
T1 Mediterranean Diet, Psychological Adjustment and Health Perception in University Students: The Mediating Effect of Healthy and Unhealthy Food Groups
A1 Vélez Toral, Mercedes
A1 Morales Domínguez, Zaira Esther
A1 Granado Alcón, María Carmen
A1 Díaz Milanés, Diego
A1 Andrés Villas, Montserrat
AB This study aims to identify the relationships between eating habits and psychologicaladjustment and health perception, and to analyze potential mediating role of healthy and unhealthyfoods in the relationship between adherence to the Mediterranean diet (MedDiet) and the psychological constructs and health perception. The sample was selected through stratified random clustersampling and was composed of 788 university students. The participants responded to a MedDiet adherence screener and food consumption inventory to assess the eating habits, instruments measuringself-esteem, life satisfaction, curiosity and sense of coherence to assess the psychological adjustment,and single item measuring perceived health. The results revealed 41.9% of the participants had ahigh consumption of vegetables and 85.1% a low consumption of energy drinks, while 29.9% showeda high adherence to the MedDiet which was positively associated to each psychological variableand healthy foods and negatively with unhealthy foods. In conclusion, a higher adherence to theMedDiet, and the consumption of fruits and vegetables is related to higher psychological adjustmentand health perception. However, the relationships between MedDiet and the psychological variablesand health perception were fully or partially explained because of the consumption of healthy andunhealthy foods
PB MDPI
SN 2072-6643 (electrónico)
YR 2021
FD 2021
LK http://hdl.handle.net/10272/20944
UL http://hdl.handle.net/10272/20944
LA eng
NO Vélez-Toral, M., Morales-Domínguez, Z., Granado-Alcón, M. del C., Díaz-Milanés, D., & Andrés-Villas, M. (2021). Mediterranean Diet, Psychological Adjustment and Health Perception in University Students: The Mediating Effect of Healthy and Unhealthy Food Groups. In Nutrients (Vol. 13, Issue 11, p. 3769). MDPI AG. https://doi.org/10.3390/nu13113769
NO This research was funded by EPIT 2020 (University of Huelva, Spain), code UHU- 6272020.: The authors thank all the students participating in this study. The authors thankthe HBSC Spanish Team and the SEJ053 research group (Métodos y Técnicas de Investigación enCiencias Sociales y de la Salud: Aplicaciones y Aprendizaje) for their support
DS Repositorio Institucional de la Universidad de Huelva
RD 30 may 2026