Zulkifli, Umi Aliyah Mohd
(2024)
The correlation between perceived stress levels
and sugar-sweetened beverage (SSB) consumption among undergraduates’ students in USMKK.
Project Report.
Universiti Sains Malaysia.
(Submitted)
Abstract
The consumption of high-calorie, processed foods and unhealthy eating habits was associated with stress, including perceived stress. This study aimed to determine the correlation between perceived stress levels and sugar-sweetened beverages among undergraduate students at University Sains Malaysia (USM) Health Campus. Two hundred fifty-three undergraduates were chosen using random sampling method. A set of self-administered questionnaires which consisted of socio-demographic data, Perceived Stress Scale (PSS-10), sources of food and drink, consumption patterns of sugar-sweetened beverages (SSB), and Beverage Intake Questionnaire (BEVQ-15) were used in this study. The study revealed that 56.7% of respondents from health-related field such as Medicine, Dentistry and Health Sciences had low SSB consumption which referred as less than 250mL per day. Majority 80.1% of the students had moderate perceived stress level (14-26 score). Significant, weak positive Correlation were found between perceived stress levels and consumption of sugar-sweetened beverages (SSB) among undergraduate students at University Sains Malaysia (USM) Health Campus, tested using Spearman’s Correlation test (r =0.153, p=0.013). In conclusion, it was crucial to prioritize mental health, particularly stress management, as it can contribute to unhealthy eating habits such as consuming sugary drinks. Hence, there is a need to investigate the specific mechanisms linking stress and SSB consumption as well as the factors contribute to the SSB intake in order to create interventions to reduce SSB consumption among the university students.
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