Table 2.
Average intake of food groups in relation to the Spanish Food Guidelines in the sample population: students (n 987) from the Balearic Islands University, Spain, 2010
| Food guidelines | All | Men | Women | ||
|---|---|---|---|---|---|
| SENC, 2004† | (n 917) | (n 412) | (n 505) | P value | |
| Daily consumption (servings/d) | |||||
| ;Bread, grains, pasta, rice, potatoes | 4–6 servings/d | 2·9 | 3·3 | 2·6 | *** |
| (mostly wholegrain) | (0·6) | (0·5) | (0·6) | (NS) | |
| ;Milk and dairy products | 2–4 servings/d | 2·6 | 2·7 | 2·5 | * |
| ;Vegetables | ≥2 servings/d | 0·9 | 0·7 | 1·0 | *** |
| ;Fruit | ≥3 servings/d | 1·6 | 1·5 | 1·7 | *** |
| ;Olive oil | 3–6 servings/d | 1·4 | 1·4 | 1·4 | NS |
| Weekly consumption (servings/week) | |||||
| ;Legumes | 2–4 servings/week | 1·3 | 1·4 | 1·2 | NS |
| ;Nuts | 3–7 servings/week | 1·8 | 1·5 | 1·6 | * |
| ;Fish and shellfish | 3–4 servings/week | 2·1 | 2·0 | 2·2 | NS |
| ;Poultry | 3–4 servings/week | 1·9 | 2·0 | 1·9 | NS |
| ;Eggs | 3–4 servings/week | 2·1 | 2·4 | 1·9 | *** |
| ;Processed and red meat | <1 serving/week | 6·6 | 7·7 | 6·0 | *** |
| ;Sweets, snacks, soft drinks | <1 serving/week | 6·8 | 8·4 | 6·0 | *** |
| ;Butter and margarine | <1 serving/week | 3·4 | 3·9 | 3·1 | ** |
Level of significance of the observed differences between means as assessed by one-way ANOVA: *P < 0·05, **P < 0·01, ***P < 0·001.
†Food Guidelines for the Spanish population of the Spanish Society of Community Nutrition (SENC)( 62 ).