CONSUMO ALIMENTAR E ASPECTOS EMOCIONAIS DE UNIVERSITÁRIOS NA ELABORAÇÃO DO TRABALHO DE CONCLUSÃO DE CURSO

The academic period, due to the changes it causes in individuals' lives and routines, has an increased anxiety-inducing potential, with the preparation of the Final Course Project (TCC) being one of the most stressful moments. Consuming higher-calorie and more palatable foods can be a way to alleviate negative emotional symptoms. With this in mind, this study aimed to evaluate the food consumption and emotional aspects of university students during the preparation of their TCC. This was a descriptive, quantitative, and cross-sectional study. An online questionnaire with an Informed Consent Form, made available via social media, was used. The questionnaire was developed by the author and included questions about lifestyle habits, academic routine and TCC preparation, symptoms of anxiety/stress, and food consumption. The sample consisted of 120 students, aged 20 to 41 years, with an average age of 25.33±4.29 years, from different courses, with 63.30% from the Health area. All participants reported experiencing at least one negative emotional symptom related to their final year project (CBT). Regarding the perception of food during moments of anxiety/stress, 54.60% indicated that "when I am anxious/stressed I don't think about the nutritional quality of the food I am consuming". There was a correlation, through Pearson's chi-square test, between the most frequently reported stress symptoms and the most consumed ultra-processed foods rich in refined carbohydrates and fat. These results indicate that there is a relationship between negative emotional aspects and changes in food consumption during moments of stress and anxiety related to CBT in this sample.