Table 1

Descriptive statistics of possible influencing factors of GPA in first year university students (%, Mean ± SD, n = 101), subdivided into students who passed (n = 52), failed (n = 22) or did not attend all final course exams (n = 27)
Measures All Passed Failed Did not attend all course exams n = 27
n = 74 n = 52 n = 22
GPA (%) 64.3 ± 9.2 68.3 ± 6.9 54.7 ± 6.2 /
Demographics
Gender (% of females) 77.0 82.7 63.6 40.7
Age (yrs) 18.0 ± 0.6 17.9 ± 0.5 18.1 ± 0.8 18.3 ± 0.9
Ethnicity (% of students of which one of the parents is from foreign origin) 20.9 23.3 15.4 20.0
Residency (% living in student residence) 47.3 48.1 45.5 25.9
GPA in the last year of secondary school (%) 68.6 ± 7.5 70.0 ± 6.9 65.0 ± 8.0 63.6 ± 6.3
Socio-Economic Status (SES)c
Education father (% diploma higher education) 57.2 48.3 77.0 46.7
Education mother (% diploma higher education) 69.0 70.0 66.6 60.0
Smoking (% non-smokers) 95.9 96.2 95.5 96.2
Dieting status (% dieters)b 11.0 9.8 13.6 11.5
Anthropometrics
Initial weight (kg) 61.8 ± 9.3 61.0 ± 8.0 63.5 ± 12.0 66.7 ± 14.0
Initial BMI (kg/m2) 21.7 ± 2.7 21.5 ± 2.5 22.0 ± 3.1 22.1 ± 3.3
Initial fat% (%) 22.5 ± 7.1 22.8 ± 7.4 21.9 ± 6.7 19.2 ± 6.5
Initial WC (cm) 22.5 ± 7.1 22.8 ± 7.4 21.9 ± 6.7 19.2 ± 6.5
Weight change (kg) 0.7 ± 2.0 0.4 ± 1.9 1.6 ± 1.8 1.6 ± 2.2
BMI change (kg/m2) 0.3 ± 0.8 0.1 ± 0.8 0.5 ± 0.7 0.4 ± 0.8
Fat% change (%) 1.0 ± 2.4 0.7 ± 2.5 1.5 ± 2.0 0.5 ± 2.8
WC change (cm) -0.0 ± 2.3 -0.5 ± 2.3 1.0 ± 2.1 1.2 ± 2.2
Physical activityd
Active transportation (walking and cycling) (min/week) 179.7 ± 123.5 175.7 ± 119.5 189.5 ± 135.3 193.5 ± 118.4
Sport participation (min/week) 146.1 ± 180.1 152.7 ± 180.4 130.7 ± 182.9 117.4 ± 161.0
Total physical activity (min/week) 324.8 ± 211.7 326.8 ± 220.3 320.2 ± 195.4 310.8 ± 222.8
Sedentary behavioura
TV/DVD watching on weekdays (hours/day) 1.2 ± 0.8 1.2 ± 0.8 1.1 ± 0.8 1.2 ± 0.8
TV/DVD watching on weekend days (hours/day) 2.1 ± 1.1 2.1 ± 1.2 1.9 ± 1.0 2.2 ± 1.3
Reading and studying on weekdays (hours/day) 1.8 ± 1.1 1.8 ± 1.2 1.9 ± 0.8 1.9 ± 1.1
Reading and studying on weekend days (hours/day) 2.9 ± 1.5 2.8 ± 1.6 3.1 ± 1.5 2.8 ± 1.5
Computer activities on week days (hours/day) 1.7 ± 1.3 1.7 ± 1.4 1.7 ± 1.2 1.9 ± 1.2
Computer activities on weekend days (hours/day) 1.9 ± 1.2 1.8 ± 1.3 2.1 ± 1.0 2.3 ± 1.5
Video games on weekdays (hours/day) 0.2 ± 0.6 0.1 ± 0.4 0.4 ± 0.9 0.3 ± 1.0
Video games on weekend days (hours/day) 0.4 ± 1.0 0.3 ± 0.9 0.5 ± 1.2 0.6 ± 1.1
Eating habits
Eating breakfast (#/week)a 5.7 ± 2.2 5.5 2.3 6.0 ± 2.0 5.8 ± 2.3
Eating lunch (#/week)a 6.6 ± 1.2 6.5 ± 1.3 6.6 ± 1.0 6.7 ± 0.9
Eating dinner (#/week)a 6.7 ± 0.9 6.7 ± 0.7 6.6 ± 1.3 6.8 ± 0.5
Eating at home with parents (#/week)a 3.8 ± 2.1 3.6 ± 2.1 4.1 ± 2.1 4.6 ± 2.1
Eating at student restaurant (#/week)a 1.2 ± 1.5 1.0 ± 1.1 1.8 ± 2.1 1.8 ± 1.9
Eating at fast food restaurant (#/week)a 0.3 ± 0.4 0.3 ± 0.4 0.3 ± 0.3 0.4 ± 0.3
Eating at other kind of restaurant (#/week)a 0.3 ± 0.3 0.3 ± 0.3 0.3 ± 0.3 0.4 ± 0.3
Eating at a friend’s place (#/week)a 0.4 ± 0.5 0.4 ± 0.4 0.4 ± 0.6 0.5 ± 0.5
Fruit consumption (#/day)b 1.0 ± 1.0 1.0 ± 1.1 0.9 ± 0.6 1.0 ± 1.1
Vegetable consumption (#/day)b 1.2 ± 0.7 1.2 ± 0.7 1.2 ± 0.6 1.3 ± 1.0
Soda consumption (#/day)b 0.8 ± 1.1 0.6 ± 0.9 1.2 ± 1.3 1.2 ± 1.3
French fries consumption (#/week)b 0.1 ± 0.1 0.1 ± 0.1 0.1 ± 0.1 0.1 ± 0.1
Fast food consumption (#/week)b 0.7 ± 0.9 0.7 ± 0.9 0.8 ± 0.9 0.9 ± 0.9
Alcohol
Frequency of alcohol use (#/week)b 0.8 ± 1.5 0.6 ± 1.0 1.3 ± 2.4 0.8 ± 1.3
Frequency of alcohol consumptions (# on drinking days)c 2.7 ± 2.0 2.6 ± 1.9 2.9 ± 2.2 3.1 ± 3.0
Sleeping habitsc
Hours of sleep on weekdays (hours/day) 7.8 ± 1.0 7.8 ± 1.0 7.9 ± 1.1 7.6 ± 0.9
Hours of sleep on weekend days (hours/day) 9.4 ± 1.2 9.4 ± 1.2 9.3 ± 1.3 9.2 ± 1.2
Stress
Mental stress (PSS score*)e 13.6 ± 5.9 13.5 ± 6.0 13.8 ± 5.8 14.4 ± 6.5

*Higher perceived stress scores (max = 40) indicate higher stress levels. Mean PSS score in age 18–29 was 14.2 ± 6.2 [27].

aProject EAT-II Survey for Young Adults [23].

bHBSC [24].

cHBS [25].

dFPAQ [26].

ePSS [27].

Deliens et al.

Deliens et al. Nutrition Journal 2013 12:162   doi:10.1186/1475-2891-12-162

Open Data