Assessment Of Knowledge, Attitude And Practices Of Dietary Pattern Among University Students

Abstract

Assessing the knowledge, attitudes, and practices related to dietary patterns among university students is essential for promoting healthier lifestyles, improving academic performance, reducing healthcare burdens, and supporting long-term socio-economic development. This study aimed to assess the knowledge, attitudes, and practices regarding dietary patterns among university students at Bacha Khan University. A cross-sectional study design was employed, and a total of 200 students were enrolled through convenient sampling. The study population consisted of equal proportions of males (50%) and females (50%), with a mean age of 22.5 ± 2.4 years. Data were collected using a structured questionnaire and analyzed using SPSS version 29. Anthropometric assessment showed that the mean weight of females and males was 56.4 ± 10.3 kg and 70.8 ± 10.8 kg, respectively, while the mean height was 162.4 ± 7.8 cm for females and 173.6 ± 9.6 cm for males. The mean body mass index (BMI) of female and male students was 21.6 ± 4.6 kg/m² and 23.2 ± 3.4 kg/m², respectively. Findings revealed limited nutritional awareness among students, as a considerable proportion were uncertain about the recommended dietary allowance (RDA) of cooking oil, vegetables, and the protective role of tea against cardiovascular and cerebrovascular diseases. Positive attitudes were observed regarding food compatibility and preference for homemade foods, whereas unhealthy dietary practices such as frequent intake of fried foods and high salt consumption were common. Most participants had never attempted to reduce salt intake in daily meals. Statistical analysis demonstrated a significant association (p<0.05) between BMI and nutritional knowledge variables, including RDA awareness, calcium supplementation, hypertension, and tea consumption. Significant associations were also observed between BMI and dietary practices, including eating habits, food preparation methods, hygiene practices, and consumption of fried, pickled, and raw foods. The study highlights the need for nutrition education programs to improve healthy dietary behaviors among university students.