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Disordered Eating Attitude and Associated Factors among University Students in Ulaanbaatar, Mongolia

フォーマット:
論文
責任表示:
Choijiljav, Dorjderem ; Nasanjargal, Tsetsgee ; Ogawa, Shota ; Oidov, Batgerel ; Yanjmaa, Enkhjargal ; Nyam, Naranbaatar ; Munkhbat, Lkhagvamaa ; Dash, Munkhkhuslen ; Hayashi, Kunihiko ; Irie, Yuki ; Shinozaki, Hiromitsu
言語:
英語
出版情報:
北関東医学会, 2020-08-01
著者名:
Choijiljav, Dorjderem
Nasanjargal, Tsetsgee
Ogawa, Shota
Oidov, Batgerel
Yanjmaa, Enkhjargal
Nyam, Naranbaatar
Munkhbat, Lkhagvamaa
Dash, Munkhkhuslen
Hayashi, Kunihiko
Irie, Yuki
Shinozaki, Hiromitsu
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掲載情報:
The Kitakanto medical journal = 北関東医学
ISSN:
1343-2826  CiNii Research  JAIRO
巻:
70
通号:
3
開始ページ:
223
終了ページ:
228
バージョン:
VoR
概要:
Journal Article<br />Background: There have been no studies on the prevalence of disordered eating attitudes (DEAs) in Mongolia. This study aims to determine the prevalence of DEAs and the associated risk factors among university students in Ulaanbaatar, Mongolia. Methods: In 2016, a cross-sectional survey was conducted among 483 female students studying at School of Nursing, Mongolian National University of Medical Sciences in Ulaanbaatar. The Eating Attitudes Test (EAT-26) was used to determine the prevalence of DEAs among the students. Body height and weight measurements were collected by team members after obtaining participants’ consent. SPSS version 25 was used for statistical analyses. Chi-square, Fisher’s exact, and Mann-Whitney U tests were used to analyze ordinal and numeric values. Results: In this study 5.4% of the participants presented high score on EAT-26. Through multivariate logistic regression analysis, the number of breakfasts per week, perception of healthy meals, and previous and present dieting were found to be associated with a high score on the EAT-26. Conclusions: The prevalence of DEA is relatively low among Mongolian female students. The number of breakfasts per week, past and current experience of dieting, and perception of healthy meals were influential factors in the development of DEAs. 続きを見る
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