How Students’ Attitudes Towards Dietary Habits and Nutrition Education Influence Their Perceptions of Academic Performance at Belmont University

Publication Date

2024

Presentation Length

Poster/Gallery presentation

College

College of Pharmacy & Health Sciences

Department

Public Health, Department of

Student Level

Undergraduate

SPARK Category

Research

Faculty Advisor

Christian Williams

WELL Core Type

Intellectual Wellness

Metadata/Fulltext

Metadata ONLY

SPARK Session

Public Health Scientific Inquiry Session

Presentation Type

Poster

Summary

Abstract

Introduction: The dietary behaviors and nutrition education of students play a critical role in academic performance. Students tend to focus on convenience, affordability, and taste preferences over recommended nutrition guidelines often translating to poor eating behaviors. These habits can adversely impact cognitive function, energy levels, and concentration, which may negatively impact academic performance. This study explored the effect of dietary behaviors and nutrition education on the academic performance of undergraduate students at Belmont University.

Methods: This cross-sectional survey collected quantitative data on eating habits, academic performance, and nutrition education. The study included 22 undergraduate participants from Belmont University, targeting public health and psychology courses. The study selected the respondents based on convenience sampling from the student mailing list of the institution and the participant pools. The survey included 10 items adapted from the American College Health Association and Youth Risk Behavior Surveillance System. The final survey was distributed via Qualtrics. Data analysis was based on Pearson correlation tests and descriptive statistics in MS Excel to explore association between dietary behaviors, academic performance, and nutrition education.

Results: Results indicated that those students who had healthy eating behaviors tended to perform better academically. Approximately 41% of participants noted consuming unhealthy food 2-3 times in per week, while 36% noted frequent consumption of sugar sweetened beverages. A strong positive correlation was observed between vegetable and fried food consumption (r = 0.92, df = 20, p < 0.001), suggesting that participants who consumed vegetables frequently were also likely to consume fried foods. However, this correlation does not imply that participants failed to distinguish between healthy and unhealthy foods. While 55% of participants noted a lack of formal nutrition education 59% of respondents reported understanding how nutrition education influences their ability to make healthier dietary choices. Furthermore, 63% acknowledged that dietary behaviors and nutrition education can influence academic performance. A moderate positive correlation was found between nutrition education and consumption of fruits and vegetables (r=0.56, df=20, p

Discussion: This study explored the dietary habits of students at Belmont University. Results align with previous studies that nutritional education has a positive effect on dietary behavior and that food choice is often influenced by limited time, costs, and preferences. This study illustrates the need for universities and higher learning institutions to promote nutrition education and improve access to healthy food options. Limitations of this study include a small sample size and use of convenience sampling.

References

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