Department of Management

Eating habits and subjective well-being: A typology of students in Chilean state universities

Research output: Research - peer-reviewJournal article

  • Berta Lorena Schnettler
    Berta Lorena SchnettlerUniversidad de La Frontera
  • Horacio Miranda
    Horacio MirandaUniversidad de La Frontera
  • Germán Lobos
    Germán LobosUniversidad de Talca
  • Ligia Orellana
    Ligia OrellanaUniversidad de La Frontera
  • José Sepúlveda
    José SepúlvedaUniversidad de La Frontera
  • Marianela Denegri
    Marianela DenegriUniversidad de La Frontera
  • Soledad Etchebarne
    Soledad EtchebarneUniversidad de ChileDenmark
  • Marcos Mora
    Marcos MoraUniversidad de Chile
  • Klaus G Grunert
The purpose of this study was to distinguish and characterize university student typologies according to their life satisfaction and satisfaction with their food-related life. An online survey was applied between June and August 2013 in five state universities in Chile, to 369 university students (mean age = 20.9 years,
SD = 2.27). The survey included the Health-related Quality of Life Index-4 (HRQOL), Satisfaction with Life Scale (SWLS), Satisfaction with Food-related Life Scale (SWFL), as well as questions about the place of residence, importance of food for well-being, frequency of meals in the place of residence and the frequency of consumption of eight food groups. A cluster analysis was used to determine student typologies. Three typologies of students were distinguished with significant differences in the average scores of the SWLS and SWFL scales, self-perception of health, days with mental health problems, number of days of
health-related incapacity, place of residence, socioeconomic status, importance of food for well-being, frequency of breakfast and dinner in the place of residence, frequency of consumption of meat, milk, fruits and vegetables. It was found that most students with higher levels of life satisfaction and satisfaction
with food-related life live with their parents, eat at home more frequently, report fewer health problems, have healthful eating habits and consider food very important for their well-being. Although it is necessary to promote or improve the campaigns that foster healthful eating in the entire university population, these campaigns must be specifically targeted to students who do not receive direct support from their families.
Original languageEnglish
JournalAppetite
Volume89
Pages (from-to)203-214
Number of pages12
ISSN0195-6663
DOIs
StatePublished - 2015

    Research areas

  • Subjective well-being, Satisfaction with life, Satisfaction with food-related life, Healthful eating, Family

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