Nutritional knowledge levels, dietary habits and health eating status of gastronomy student

Nutritional Knowledge Levels, Dietary Habits, and Healthy Eating Status of Gastronomy Student This study was conducted to measure the nutrition knowledge level, identify dietary habits, and examine the healthy eating status of gastronomy students, who are continuously involved in the culinary field throughout their academic and post- graduate experiences. The research involved voluntary participation from students in the Gastronomy and Culinary Arts departments at Gaziantep University and Iskenderun Technical University, comprising 116 individuals, between August 1, 2023, and September 30, 2023. An online survey with a questionnaire, including the Food Frequency Form and three scales (Nutrition Knowledge Scale for Adults - YETBİD, General Dietary Habits - GBA Scale, and Dietary Habits Index), was administered. Statistical analyses were conducted using SPSS 25.0.The majority of participating students were found to typically consume two meals a day, with breakfast being the most frequently skipped meal, often due to a lack of appetite or interest. Female students in this study demonstrated a greater tendency to pay more attention to their nutrition compared to male students. Regarding the YETBİD scale's Basic Nutrition Score out of 80, male and female participants scored 51.98±10.62 and 50.53±10.60, respectively (p>0.05). For the YETBİD scale's Food Preference Score out of 48, male students had an average score of 31.40±8.84, while female students had an average score of 34.77±7.65. Statistical analysis revealed that the food preference score of male students was significantly lower than that of female students (p<0.05).Evaluation based on the score classification indicated that the nutrition knowledge level of gastronomy students was at a moderate level. However, the assessment of dietary habits revealed that participating students were in the very high-risk group. Consequently, it was observed that gastronomy students tend to neglect their nutrition and engage in unhealthy eating habits. Interventions targeting all university students should be promptly implemented, and curricula should be designed to enhance nutritional awareness and knowledge levels among students. Increasing the awareness of nutrition among university students, the younger segment of society, is crucial for both their own generation and future generations. Keywords: Gastronomy, University Students, Dietary Habits, Nutritional Knowledge Level