Food consumption and COVID-19 risk perception of university students

The aim of this study is to examine the differences in COVID-19 risk perception of university students, depending on their food consumption (proinflammatory diet and non-proinflammatory diet). A total of 513 university students aged between 16 and 42 years (PDG: mean 20.26, standard deviation 3.07;...

Full description

Autores:

Rodríguez Besteiro, Stephanie
Valencia Zapata, Gabriel Enrique
Beltrán de la Rosa, Elisama
Clemente-Suárez, Vicente Javier

Tipo de recurso:

Article of journal

Fecha de publicación:

2022

Institución:

Corporación Universidad de la Costa

Repositorio:

REDICUC - Repositorio CUC

Idioma:

eng

OAI Identifier:

oai:repositorio.cuc.edu.co:11323/9282

Acceso en línea:

https://hdl.handle.net/11323/9282
https://doi.org/10.3390/su14031625
https://repositorio.cuc.edu.co/

Palabra clave:

COVID-19
Proinflammatory diet
Students
Risk perception
Anxiety
Personality

Rights

openAccess

License

Atribución 4.0 Internacional (CC BY 4.0)