Comparison of additive sugar consumption of 1st and 4TH grade students of Yeditepe University department of nutrition and dietetics

The food environments of university students are made up of high-energy, high fat containing and sugary foods. Students' food choices are influenced by the intensity of the course, socio-economic factors, as well as levels of consciousness and education. In this study, the additive sugar consumption of Yeditepe University, Department of Nutrition and Dietetics' 1st and 4th Class Students were compared. 150 students registered to 1st Class (n=89) and 4th Class (n = 61) participated in the study. When the analysis of the relationship between the knowledge level of the 1st Class students about sugar consumption and the BMI values is evaluated; there is a difference between the BMI values of the students consuming soft drinks and acidic drinks (p: 0.001, p≤0.05), salad dressing (p: 0.002, p≤0.05), fruited mineral water and soda (p: 0,036; p≤0.05). When the analysis of the relationship between knowledge status of 4th class students on sugar consumption and BMI values is evaluated; the BMI values of the students do not differ between the frequencies of adding sugar to tea / coffee cups (p:0,007; p≤0,05). It was predicted that between 1st and 4th class students there would be a difference in consciousness and education about add-on sugar consumption and classification, but we could not find significant differences. It is thought that the likely reason for this is the students interested in nutrition science are mainly the ones who prefer this department for undergraduate education. Key words: Added Sugar, Sugar Consumption, Nutrition and Dietetic, Student