Articles Related to Students

A cross-sectional study was conducted to assess food habits among college students at Kuwait University (KU) utilizing a written questionnaire, targeting first year to higher education level regardless of age. Participants were recruited from different colleges (n=678) (73%, females, and 27% males) with a response rate of 98.8%. Data showed that 48.6% buy their foods from campus, and 38.2% of them eat in college daily. The taste was the most influential factor that is affecting food choices (53.7%), while only 2.9% of students considered cost as an important element

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Introduction: Mechanical disorganization of the bacterial biofilm is the cornerstone of the prevention of gingivitis and periodontitis periodontal diseases. The objective of this study was to evaluate the periodontal health of schoolchildren in Widou, Ferlo. Methodology: This was a descriptive, cross-sectional study of schoolchildren living in Widou in the centre of Ferlo. The survey was exhaustive and concerned the only school in the locality. The epidemiological data collected concerned oral hygiene practice, periodontal health and socio-demographic characteristics such as sex, age and educational level. The degree of hygiene was assessed by the Silness and Loe plaque index (Plaque Index); inflammation and bleeding on probing were assessed by the Loe and Silness gingival index (Gingival Index). Results: In a total of 126 schoolchildren, boys and girls were equally represented and the average age was 10 years +/- 2.16.Sixty-nine percent (69%) of the children examined did not use a toothbrush. Of these, more than 47% reported brushing 3 times a day. The plaque index mean value was 1.23 and 99.2% of the population had a moderate plaque control. The average gingival index was 0.96 and 80.2% of the sample had moderate gingival inflammation. Conclusion: The study showed a relatively low rate of toothbrush use in contrast to the tooth stick and a relatively high rate of periodontal index. Communication-based approaches to behaviour change in children are needed to improve periodontal health.

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This study aimed at identifying the evaluation of students with physical disabilities of distance education in Jerusalem schools during the COVID-19 pandemic period. The study sample consisted of (54) students suffering from a physical disability, selected from special education schools and public schools in Jerusalem in the scholastic year 2020/2021.

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COVID-19 period was characterized by lockdown and quarantine, the aim of this cross-sectional analytical study is to investigate the effect of COVID-19 quarantine on social media use, and its association with musculoskeletal disorders (MSD) among university students.

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We aimed to assess the level of knowledge regarding food additives among medical and engineering students.This cross-sectional descriptive study included students from Inonu University Medicine and Engineering Faculty. The sample size was calculated considering the prevalence rate of food additive knowledge as 22.3%, with a 95% confidence interval, 80% power and 918 individuals. A questionnaire was used to collect the socio-demographic characteristics of the students and their knowledge regarding food additives. Scores for knowledge regarding food additives were created; eight questions were posed to the students, and each known correct answer was given a score of 1. Pearson’s chi-square test, Mann–Whitney U test and Kruskal–Wallis test were used for data analysis.Mean age of the students was 21.74 ± 2.56 years, and 51.7% of them were males. Knowledge level regarding the definition of food additives was not different between genders (p > 0.05). Medical students had significantly higher knowledge levels (92.2%) about the definition of food additives compared to those of engineering students (80.4%) (p < 0.05). More males (52.8%) than females (49.3%) and more medical students (51.6%) than engineering students (50.7%) stated a significantly higher rate of daily consumption of processed foods containing additives (p < 0.05). The median scores of knowledge regarding food additives were not significantly different between gender and faculty (p > 0.05).The present study demonstrated that the rate of the participants who knew the definition of food additives as well as those who perceived food additives to be unsafe were high. Although the knowledge levels on FAs of the students were high in general, it was observed that the frequency of food consumed daily was high This suggests that further research and effective interventions are required to ensure that knowledge turns into behaviour.

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The study of the access to and utilisation of Adolescent Sexual and Reproductive Health (ASRH) services among secondary school adolescents in, Mityana district was carried out in various schools in Ssekanyonyi sub-county. The study aimed to determine the prevalence of the ASRH burden, assess the utilisation of ASRH services in these schools and identify drivers/barriers to the utilisation of ASRH services among adolescents in secondary schools in Mityana district.

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Irrational antibiotic use has led society to antibiotic resistance, a serious health problem worldwide. This study aimed to assess the prevalence of antibiotics self-medication among university medical students in Tripoli city.

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In 1987, the World Health Organization Global Programme on AIDS identified three phases of the HIV/AIDS epidemic: the epidemic of HIV, the epidemic of AIDS, and the epidemic of stigma and discrimination. The report also notified that the third phase is a central issue to the global AIDS challenge and the disease itself. Despite continued multilateral efforts to tackle HIV/AIDS, stigma and discrimination remain among the most poorly understood aspects of the epidemic. In this paper, stigma and discriminatory attitude among high school students was assessed.

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Spiritual health care requires teamwork and collaboration between the doctor, nurse, psychologist, clergyman, and social worker who have completed required inter-professional spiritual health training, during and after their academic education. This study was conducted to “design inter professional spiritual health care education program for Students of Health Sciences.

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The study explores the impact of varying levels of added sugar on the sensory characteristics of chocolate milk. Chocolate milk formulations were studied with five levels of added sugar (g): 0 (A), 7 (B), 14 (C), 21 (D) and 28 g (E) in 237 mL of chocolate milk. For Ranking Descriptive Analysis (RDA), the panel was composed of 15 assessors. The acceptance was evaluated by 190 assessors. Sample discrimination was correlated with sweetness flavor, texture, sweet aroma, chocolate flavor and creamy appearance. It was observed that attributes like sweet aroma, sweetness and texture showed a significant difference among the samples. Formulations C, D and E got higher grades 4 and attributes for milk A and B were less acceptable mainly regarding flavor and texture. The data showed that the samples containing the highest concentrations of added sugar were more preferred than those with lower sugar levels.

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The aim of this article was to assess the mental distress more extensively than has been done before and to determine likely predictors of distress and well-being issues. Moreover, the significant improvement needed in connection to medical students in the context of psychological signs, symptoms of mental distress, and solutions for the students with mental health distress and wellness perspectives were addressed.

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Aim: The aim of this study is to evaluate the effect of Transtheoretical Model (Stage of Change Model) based smoking cessation program on among high school students.

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College students are characteristically vulnerable to food insecurity because of the increase in the cost of higher education. Students face competing budget demands that may compromise food dollar allocation. This study explored the experiences of 17 food insecure college students using in-depth semi-structured interviews. Analysis of audiotaped interview data was performed using emergent theme analysis. The participants narrated their experiences with food insecurity, how it affects them and how they cope with food insecurity

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The benefits of exercise have been known a long time ago, physical activity is an important factor to reduce the risk of unhealthy weigh. Certain types of foods, eating habits have been linked to weight and BMI. The purpose of the study was to identify the relationship between exercise, eating habits and BMI. This was an observational descriptive cross-sectional university-based study of 100 female medical students of Almaarefa Colleges from level 3 to 8, participants were chosen randomly and questionnaires were distributed among them and anthropometric measurements were taken for BMI calculations. Out of 100 female medical students, 52% were of a normal weight category at level 5-6. Obesity was only seen among level 3-4 (12%).57% of normal weight participants don’t eat very fast. 52% of normal weight participants exercise and 35% of them exercise 3 times or more a week. No obese participants were seen in those who exercise 3 times a week or more. 60% of overweight/obese participants exercise 2 times or less a week. This study revealed a strong association between physical activity and BMI, also fast eating was found to be associated with obesity.

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