Food habits of university nutrition students: pilot study

Abstract

Purpose: The purpose of this paper is to test the feasibility and effectiveness of a present‐oriented combined evaluation/intervention approach to nutrition education.Design/methodology/approach: After being given individual instruction in how to calculate servings, allocate items to food groups and identify food additives, all students in nutrition courses at Kuwait University are asked to complete tables with amounts of food items consumed in a typical day and of symptoms suffered.Findings: Most consume less vegetables, healthy fats and water than recommended, a bare majority the recommended amount of fruit, while 86.5 per cent eat more than the recommended limit of sweets and fatty foods. Most consume at least one emulsifier, preservative and artificial colour. All record at least one symptom. In individual post‐evaluation discussion with each student, many students are surprised at how far their diets deviate from the ideal, and many are concerned that symptoms suffered might be related to sub‐optimal diet.Research limitations/implications: The numbers are small, and it remains to be seen if the results can be generalised. Also, the perceived benefits in knowledge and application require follow‐up study.Originality/value: This appears to be the first study of its kind. Besides the documentation of the food habits of this group, its value lies in directing the attention of those interested in nutrition education to a possibly efficacious approach.