Dietary Intake of College Students: Attitudes, Knowledge and Dietary Quality

Abstract

The objectives of this study were to identify the degree to which dietary intakes of college students met current dietary recommendations and to assess relationships between knowledge of food composition or attitudes toward diet and nutrition and dietary intake. A three-part questionnaire with six days of food records was administered to undergraduates over a 12-week period to obtain background information, as well as data on knowledge, and attitudes toward nutrition and health. To determine dietary adequacy, dietary intake was compared to 1989 recommendations from the National Research Council (NRC). A high proportion reported modifying their diets during the previous year to decrease fat, increase fiber, etc., indicating interest in nutrition. However, only 15% of males (n=73) and less than 30% of females (n=76) achieved NRC recommended levels of dietary fat and saturated fat while only 13% of females had enough calcium. Other nutrients which were of concern included the antioxidants, vitamins A, C, and E. Principal component factor analysis and correlation coefficients were utilized to identify underlying patterns of knowledge and attitudes and assess the relationship between those patterns and dietary intake, respectively. Lower intakes of dietary fat and saturated fat were noted by those with favorable attitudes towards a nutritious diet, vegetarianism, and avoidance of excess energy and fat intake as well as those with more knowledge of energy and fat content of foods. Education to enhance positive attitudes toward diet and health and improve knowledge of food composition could improve dietary intake, especially with regard to fat.