describing the dietary habits of isfahan young girls: assessing the status of tea consumption, processed foods, fats and cooking methods

background: drinking a high amount of tea, cooking methods, dietary habits and different spices used during the cooking process could be associated with different chronic diseases such as overweight and hypertension. this study was conducted with regards to the prevention importance of these disorders from an early age. methods: a representative sample of 110 young females aged between 18 and 28 years old were selected randomly from isfahan university of medical science, iran. usual dietary intakes were assessed using a validated questionnaire. anthropometric indices and the blood pressure were evaluated using standardized methods. the obesity and overweight were defined as bmi ≥ 30 kg/m 2 and bmi = 25 to < 30 kg/m 2 respectively. abdominal adiposity was defined as wc> 88cm. findings: based on the findings of the study, 51% of the girls consumed less than 3 cups of tea, 40% consumed 3 to 5 cups and 9% consumed more than 5 cups a day.  only 2% of the studied population used coffee. 50% of the girls didn’t use fast food and 44.5% used fast food 2 times a week. 5.5% of the studied population consumed fast food more than 2 times a week. 44.5% of girls used high fat foods and 54.5% used low fat foods. 54.5% of the population used non hydrogenated vegetable oils, 36.4% used frying oils, 7.3% used hydrogenated vegetable oils and 1.8% used animal oils (ghee). conclusion: consuming high fat foods and fast food were unhealthy habits among young females in isfahan. therefore, correcting the dietary habits and the cooking methods is essential among young female students.