Özet:

The dietary pattern of university students is characterized by high consumption of foods high in fat, sugar and sodium and low in micronutrients, combined with low intake of protective foods, as vegetables, there is a low prevalence of healthy eating. Thisstatement occurs mainly when they enter university and leave the parental home, becoming responsible for their own food choices, which apparently persist into adulthood. The main objective of this study was to evaluate the eating habits and nutritional status of the nutrition students. The study population consisted of beginner students enrolled and graduating, aged above 18 years. The evaluation of the usual diet of the students of the study was taken by food record method three days, including one day ofthe weekend and two days randomly chosen during the week. Each student received three forms to fill accompanied by guidelines noted all foods and beverages consumed and their quantities. For the assessment of nutritional status were collected anthropometric measurements of weight, height and calculated body mass index (BMI). The results were analyzed using the t testing and the Pearson correlation testing. In anthropometric assessment there was no significant difference between the beginner students and graduates. The same was true regarding the evaluation of energy intake. These specific groups noted similar ratings among beginning students and graduates, but it is made necessary more research related to the topic, because it is an audience that will disseminator of a healthy lifestyle.

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