000129552 001__ 129552
000129552 005__ 20240731103306.0
000129552 0247_ $$2doi$$a10.3390/foods12214030
000129552 0248_ $$2sideral$$a135853
000129552 037__ $$aART-2023-135853
000129552 041__ $$aeng
000129552 100__ $$0(orcid)0000-0002-9930-3903$$aLucha-López, María Orosia$$uUniversidad de Zaragoza
000129552 245__ $$aDeterminants of Consumption of Vegetables among the Spanish Population: A Cross-Sectional Study
000129552 260__ $$c2023
000129552 5060_ $$aAccess copy available to the general public$$fUnrestricted
000129552 5203_ $$aThe consumption of vegetables is one of the fundamentals of a healthy diet. The purposes of the present study were to describe the frequency of consumption of vegetables in the general Spanish population and to explore the relations between the consumption of vegetables and sex, age, cohabitation circumstances, educational level, and body mass index (BMI). Methods: An analytical cross-sectional study was accomplished based on data from the European Health Survey in Spain (2020). Results: A total of 20,745 (52.1% women) subjects with a median age of 54 years old were included. Only 2.8% of them ate vegetables at least three times a day. The adjusted generalized linear model showed that being a woman increased the odds of consuming vegetables at least three times a day by 1.666 times (p < 0.001). Not cohabiting as a couple decreased the odds by 0.783 (p < 0.001). Having studied at a university increased the odds by 1.812 times (p < 0.001) and possessing a certificate of higher education by 1.408 (p = 0.030). Being overweight decreased the odds by 0.924 (p = 0.006). For every additional year of age, the odds of consuming vegetables at least three times a day increased by 1.3% (p < 0.001). Conclusions: The vast majority of the general Spanish population did not consume an optimal amount of vegetables. Women, people with higher levels of education, and older individuals reported having a more frequent intake of vegetables. Not cohabiting as a couple and being overweight were related to a less frequent intake of vegetables.
000129552 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000129552 590__ $$a4.7$$b2023
000129552 592__ $$a0.87$$b2023
000129552 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b38 / 173 = 0.22$$c2023$$dQ1$$eT1
000129552 593__ $$aFood Science$$c2023$$dQ1
000129552 593__ $$aHealth (social science)$$c2023$$dQ1
000129552 593__ $$aPlant Science$$c2023$$dQ1
000129552 593__ $$aHealth Professions (miscellaneous)$$c2023$$dQ1
000129552 593__ $$aMicrobiology$$c2023$$dQ2
000129552 594__ $$a7.4$$b2023
000129552 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000129552 700__ $$0(orcid)0000-0001-7667-2178$$aHidalgo-García, César$$uUniversidad de Zaragoza
000129552 700__ $$0(orcid)0000-0002-8399-130X$$aLucha-López, Ana Carmen$$uUniversidad de Zaragoza
000129552 700__ $$aMonti-Ballano, Sofía$$uUniversidad de Zaragoza
000129552 700__ $$aMárquez-Gonzalvo, Sergio$$uUniversidad de Zaragoza
000129552 700__ $$aFerrández-Laliena, Loreto$$uUniversidad de Zaragoza
000129552 700__ $$aTricás-Vidal, Héctor José
000129552 700__ $$0(orcid)0000-0002-3583-5206$$aTricás-Moreno, José Miguel$$uUniversidad de Zaragoza
000129552 7102_ $$11006$$2255$$aUniversidad de Zaragoza$$bDpto. Fisiatría y Enfermería$$cÁrea Enfermería
000129552 7102_ $$11006$$2413$$aUniversidad de Zaragoza$$bDpto. Fisiatría y Enfermería$$cÁrea Fisioterapia
000129552 773__ $$g12, 21 (2023), 4030 [12 pp.]$$pFoods$$tFoods$$x2304-8158
000129552 8564_ $$s315355$$uhttps://zaguan.unizar.es/record/129552/files/texto_completo.pdf$$yVersión publicada
000129552 8564_ $$s2759890$$uhttps://zaguan.unizar.es/record/129552/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000129552 909CO $$ooai:zaguan.unizar.es:129552$$particulos$$pdriver
000129552 951__ $$a2024-07-31-09:38:00
000129552 980__ $$aARTICLE