Eating Habits Associated with Nutrition-Related Knowledge among University Students Enrolled in Academic Programs Related to Nutrition and Culinary Arts in Puerto Rico

• Published in: Nutrients 2020-05, Vol.12 (5), p.1408
• Main Authors: Rivera Medina, Christian, Briones Urbano, Mercedes, de Jesús Espinosa, Aixa, Toledo López, Ángel
• Format: Article
• Language: English
• Subjects: Adolescent; Anthropometry; Body mass; Body mass index; Body size; Carbohydrates; Cooking; Cross-Sectional Studies; culinary arts; Diet; Diet, Healthy - psychology; Dietetics; Eating; Eating behavior; eating habits; Feeding Behavior - psychology; Female; Food; Fruits; Habits; Health Knowledge, Attitudes, Practice; Humans; Knowledge; Lifestyles; Male; Measurement methods; Nutrition; Nutrition research; Nutritional Status; Obesity; Participation; Puerto Rico; Questionnaires; student; Students; Students - psychology; Surveillance; Surveys and Questionnaires; Universities; university; University students; Young Adult
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu12051408

University students frequently develop unhealthy eating habits. However, it is unknown if students enrolled in academic programs related to nutrition and culinary arts have healthier eating habits. We evaluated the relationship of eating habits and nutritional status of students in academic programs with knowledge on nutrition, as well as cooking methods and techniques. A descriptive cross-sectional study was conducted in spring of 2019, while we completed a survey measuring eating habits and knowledge on nutrition, as well as cooking methods and techniques. Anthropometric measurements were collected for nutritional status estimation. The non-probabilistic convenience sample comprised 93 students pursuing degrees at Universidad Ana G. Mendez, Puerto Rico. Inadequate body mass index (BMI) was observed in 59% of the students. Eating habits, knowledge on nutrition, and knowledge on cooking methods and techniques were inadequate in 86%, 68%, and 41% of the population, respectively. Eating habits were associated with knowledge on nutrition and academic program, but not with knowledge on cooking methods and techniques. Most students reported having inadequate eating habits and BMI. Nutrition and dietetics students had the best knowledge on nutrition compared to culinary management students, a majority of whom had inadequate knowledge. We can conclude that there are other factors inherent to students' life that may have a stronger influence on eating habits.