Research Article
Dietary Patterns among Khat Chewing Students at Jazan University, KSA
Alsayegh AA*, Chandika RM, Tubaigi AA, Majrashi AM, Meree WA and Asiri AA
Department of Clinical Nutrition, University of Jazan, KSA
*Corresponding author: Abdulrahman A. Alsayegh, Assistant Professor, Department of Clinical Nutrition, College of Applied Medical Sciences, University of Jazan, KSA, E-mail: aalsayegh@jazanu.edu.sa
Article Information: Submission: 18/12/2020; Accepted: 11/01/2021; Published: 15/01/2021
Copyright: © 2021 Alsayegh AA, et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Khat is a green leafy plant that is used in many countries including southwest of Saudi Arabia. Around one third of Jazan people chew Khat in which males represent the majority.
Aim: The purpose of the study was to evaluate the dietary patterns and the gender differences among Khat chewing students of Jazan University.
Methods: A cross sectional study conducted using a validated Food Frequency Questionnaire (FFQ) at the Applied Medical Sciences College. Male and
Female Khat chewing students were involved between December 2019 to February 2020.
Results: One hundred and fifty five Khat chewing students participated, among them 124 (80.0%) were male and 31 (20.0%) were female. The most consumed food items by Khat chewing students were bread, cold drinks, and Masoub/Asseda. In addition, more than 50% of the participants consumed poultry, chicken and beef burgers, cream cheese. Our results also showed that male Khat chewers had significantly consumed more red meat, hot drinks and cold drinks, fruits, and vegetables than female. On the other hand, female Khat chewers had significantly consumed more bread and snacks than male Khat chewing students.
Conclusion: Khat chewing students followed unhealthy food habits. Educational sessions are highly advised to improve the nutritional practices.