Nutritional Behaviors and Perceived Barriers Among University Students: A Cross-Sectional Study

  •  Abdul-Monim Batiha    


PURPOSE: This study was a) performed to evaluate to what degree Jordanian university students display healthy nutritional behavior, b) which socio-demographic variables impact on it, and c) to identify perceived barriers toward not eating healthy foods.

METHOD: A cross-sectional descriptive survey based on a questionnaire, was completed by Jordanian university students (n =1.180).

RESULTS: Students show a low level of a nutritional behaviors score (10 from 20).The most common types of food/drink consumed were caffeine drinks and the rarely or never consumed one was fish. The perceived barriers for not eating healthy food reported were: i) Healthy foods are expensive, ii) Lack of time, iii) Poor choice of healthy foods, iv) living alone at home, v) Don’t know how to cook, and vi) Don’t like/enjoy healthy foods.

CONCLUSIONS: Increased nutritional awareness and healthier nutrition are needed to improve nutritional behavior because it connected with improving health status and academic achievement. Perceived barriers for not eating healthy food should be considered in planning university nutritional programs.

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