| （1.Nanjing Institute of Physical Education，Nanjing 210014，China；2.Department of Physical Education，Jiangsu Teachers University of Technology，Changzhou 213001，China) Abstract: The authors investigated the food diversity and food ingredient preference in part of dietary modes of 1,500 college students in 10 institutes of higher learning in Jiangsu province by means of literature data, social sur-vey and mathematical statistics, and revealed the following findings：1)from the perspective of the survey result of diversity of food eaten by the college students, 58.6% of the college students maintained “daily food diversity”, and only 0.6% of the college students never tried “daily food diversity”, which mean that the nutrition of the college students is comprehensive; 2)from the perspective of the survey result of food ingredient preference of the college students, only 24.0% of the college students kept “eating less high fat food”, 21.0% of the college students kept “eating less high salt content food”, the college students preferred sweet food, only 7.3% of the college students kept “eating less sweet food”; 3)whether the college students maintain “daily food diversity” is significantly correla-tive with their fitness; 4)the food ingredient preference of the college students is not significantly correlative with their fitness. The authors suggested that common sense of food nutrition should be popularized among college stu-dents, and that college students should be moderately guided to have diversified food daily.
Key words: dietary mode；food；fitness；college student |
