STUDY OF FOOD PREFERENCES OF ADOLESCENTS 12-13 YEARS OLD DEPENDING ON SEX AND ETHNIC ACCESSORIES
Introduction. The creation of the necessary and correct settings in food preferences is an important component of a growing and emerging young organism that will later prevent the impact of various harmful effects on the body through the creation of healthy eating behavior in adolescents. It is in this age range that a conscious attitude to life attitudes is formed, which they will follow in life
The aim of the study was to study the food preferences of adolescents, the influence of sex and ethnicity.
Methods: A one-stage cross-sectional study was conducted of 1519 adolescents aged 12-13 years, in 12 secondary schools in the city of Semey. The survey program included a questionnaire, which assessed the diet, frequency of nutrition. The statistical processing of the results was carried out using the application software package SPSS 20.0
Results: 1519 adolescents 12-13 entered the study, boys accounted for 49.1% (n = 745), girls - 50.9% (n = 774). Adolescents who do not consume and limit the consumption of fatty foods accounted for 63.8% (n = 941). There were no statistically significant differences in gender and ethnicity, p = 0.775 among Kazakhs, p = 0.887 among Russians. By using table salt, 66.3% (n = 976) responded positively, there was no difference between the groups by gender and ethnicity (p = 0.788). By the use of fruits and vegetables (p = 0,962), meat (p = 0,458), sweet (p = 0,121) differences between groups by sex and ethnicity is also not revealed. According to the use of grain products, statistically significant differences in ethnicity among girls P = 0.003), the boys did not show any difference (p = 0.976).
Conclusions: Most adolescents limit or do not eat fatty foods. Adolescents, regardless of gender and nationality, consume more salt in their diets. Girls are more likely than boys to refuse to consume salt. The majority of adolescents consume at a different frequency per week: fruits and vegetables (99.5%), meat and meat products (99.3%), milk and dairy products (98.7%), cereals (98.4%), As well as sweet (98.8%).
Ainur S. Ospanova ¹, http//orcid.org/0000-0002-4624-3425
Aiman S. Kerimkulova ², http//orcid.org/0000-0001-5894-0749
Tamara H. Rymbaeva ¹, http//orcid.org/0000-0003-3769-6796
Akbayan M. Markabaeva ¹
1 Department of the general medical practise,
Semey State Medical University,
Semey c., Kazakhstan
2 Department of Family and Evidence Medicine of Internship,
«Astana Medical University» JSC,
Astana c., Kazakhstan
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