Table 2.
The consumption of different food items among Lithuanians and Croatians university students.
| Nutrition item meeting recommendations | Lithuanians (%); χ2 | Croatians (%); χ2 |
|---|---|---|
| Olive oil as main culinary fat (yes) | 33.5 | 52.7*** |
| Amount of olive oil/day (≥4 tbsp) | 13.1 | 25.3*** |
| Servings of vegetable/day (≥2 servings) | 59.9*** | 49.9 |
| Fruits units/day (≥3) | 27.9 | 31.5 |
| Servings of red meat, hamburger, meat products/day (<1) | 56.9* | 51.9 |
| Servings of butter, margarine, cream/day (<1) | 40.1*** | 31.6 |
| Sweet or carbonated beverages/day (<1) | 55.0* | 49.7 |
| Glasses of wine/wk (≥7 glasses) | 0.4 | 1.9** |
| Servings of legumes/week (≥3) | 12.1 | 14.3 |
| Servings of fish or shellfish/wk (≥3) | 10.2 | 7.5 |
| Commercial sweets or pastries, times/wk (<3) | 76.8*** | 54.7 |
| Servings of nuts/week (≥3) | 26.1 | 31.8** |
| White meat instead of red or processed meat (yes) | 76.0 | 80.9* |
| Homemade vegetables, pasta, rice and other food/wk (≥2) | 87.1 | 84.3 |
*Significance χ2 when * p < 0.05; ** p < 0.01; *** p < 0.001.