Investigation of nutritional status, Mediterranean Diet Quality Index and food nutritional literacy of university students

The aim of this study is to investigate the nutritional status, adherence to the Mediterranean diet and food nutrition literacy of students studying at Gaziantep Hasan Kalyoncu University, to examine the relationships between these parameters and to build awareness among students regarding these aspects. The research was conducted with 210 randomly selected volunteer university students, 44.8% male and 55.2% female, studying at Hasan Kalyoncu University. With the face-to-face questionnaire, general information, eating habits, anthropometric measurements (height, body weight, physical activity status, 24-hour food consumption record) were obtained from the students. Additionally, Mediterranean Diet Quality Index (KIDMED) and Food Nutrition Literacy Scale (GBOY) were gathered. The average age of the students is 21.35±1.86 years. Body mass index (BMI) is 24.81±3.68 kg/m² in men and 21.96±3.48 kg/m² in women (p<0.05). 65.2% of the students, 58.6% of male students and 84.5% of female students do not smoke. Average Physical Activity Level (PAL) value is 1.81±.26. 37.7% of the students are engaged in light activity level and 37.6% are in medium activity. Male students cannot meet their energy needs with nutrients other than protein, niacin, B12, phosphorus and iodine. Female students, on the other hand, meet their niacin and phosphorus needs and cannot meet their energy and other nutritional needs. The rates of students with low, moderate and good compliance with the Mediterranean diet are 33.3%, 54.3% and 12.4%, respectively. 52.9% of the students have insufficient GBOY knowledge level, 40.0% have insufficient GBOY attitude level, and 45.2% have limited GBOY behavior level. As students' adherence levels to the Mediterranean diet increase, their food nutrition literacy attitude and behavior levels also increase significantly (p<0.05). Students should be educated and their awareness levels of healthy nutrition and nutrition-health interactions should be improved, and they should be encouraged to acquire healthy nutrition behaviors.