Carbohydrates, proteins, and fats are essential macronutrients that play critical roles in energy provision, growth, metabolic regulation, and overall health. This study assessed the energy, macronutrient, and micronutrient intakes of a student population and compared observed intakes with Dietary Reference Values (DRVs) to identify potential nutritional adequacy or imbalance. Dietary intake data were analyzed using standardized nutrient composition software, and one-sample statistical tests were applied to evaluate differences between mean intakes and recommended values. The findings revealed that average energy intake was lower than estimated average requirements, largely due to reduced carbohydrate and fat consumption, potentially reflecting meal skipping and academic workload. Carbohydrate intake varied, with most respondents exceeding DRVs, while one sample indicated insufficient intake, raising concerns about fatigue and ketosis risk. Protein intake significantly exceeded DRVs, suggesting adequate essential amino acid availability but highlighting the need for balanced macronutrient distribution. Total fat and saturated fat intakes were significantly below maximum DRVs, which may reduce cardiovascular risk but could impair absorption of fat-soluble vitamins. Micronutrient analysis showed significantly low intakes of vitamin A and non-starch polysaccharides (NSP), indicating potential risks for visual impairment, immune dysfunction, and gastrointestinal disorders. In contrast, vitamin C intake was significantly higher than DRVs, likely due to high fruit and juice consumption, with possible implications for dental health. Iron, calcium, thiamine, and sodium intakes were generally adequate and did not differ significantly from DRVs. Alcohol intake was negligible across the population. Overall, the study highlights a pattern of imbalanced dietary intake, characterized by insufficient energy, fiber, and vitamin A alongside excessive protein and vitamin C consumption. These findings underscore the need for targeted nutrition education interventions to promote balanced dietary practices among students. Despite limitations related to short study duration, self-reported intake, and small sample size, the results provide valuable insight into student dietary behaviors and nutritional risks.
Yusuf et al. (Fri,) studied this question.