Effects Of Knowledge on Nutrition and Eatıng Habıts of Bılecık University Students
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CitationBORAZAN, A. A., & ACIKGOZ, C. Effects of Knowledge on Nutrition and Eating Habits of Bilecik University Students.
A problem facing youth today is the lack of available healthy fast foods or easily prepared foods. During adolescence, young people are assuming responsibility for their own eating habits, health-related attitudes and behaviours and their growing independence is often associated with unconventional eating patterns. The aim of this study was detecting the effect of knowledge on nutrition and affecting healthy food choices in Bilecik University students. Researching data were collected from 471 of Bilecik University students in 2 campuses. In the present study which was done the method of simple randomized sampling and completed questionnaires to nutritional knowledge, eating habits and behaviours of them. 209 (0/044.4) of male students and 262 (%55.6) of female students were examined. It was found that the average weights of the male and female students, who were at the ages of i 7-23, were 60.85 kg and the average heights of them were 168.03m.Applied questionnaires before and after giving nutritional training, the results demonstrated that students improved their eating habits and behaviours; consumption ratio of fruits-vegetables for everyday was increased from 0/036.7 to%46.2; sugary foods consumption ratio was decreased from 0/091.7 to 0/088.7. At breakfast, drinking tea-coffee ratio was also decreased from 0/081 to 0/073.9', drinking fruits / vegetable juices -milk ratio was raised to 0/026.1 from 0/019 .The lunch and dinner choices of students were seemed to develop; eating nick nack frequency was reduced from%18.1 to % 15.8, consumption meat with unhealthy fats was down %38.3 to 0/027.7. On the other hand eating vegetables frequency was getting increase 0/09.8 up to 0/016.6. Nutrition education for students should incorporate self-efficacy, relevant health values and barriers-to-change, education about nutrients, and improved access to healthy foods. Student smoking and drinking should also be targeted.