Exploring Perceptions and Barriers to Healthy Eating Among College Students in Spain: A Study in Nutrition and Food Science Programs

The study published in the journal Nutrients sheds light on the perceptions and obstacles related to healthy eating among undergraduate students in Human Nutrition and Dietetics (HND) and Food Science and Technology (FST) programs in Spain. The researchers found differences in how males and females, as well as students at different academic stages, defined healthy eating. The main barriers identified included familial eating patterns, time constraints, and emotional states.

The study utilized a combination of qualitative and quantitative methodologies to understand college students’ perceptions of food and healthy diets. Thematic analysis of focus group discussions and statistical analysis of questionnaire responses revealed significant differences in perceptions between gender and academic year groups.

Key findings from the study included differences in how HND and FST students perceived the ease of maintaining a healthy diet and the importance of personal willpower. While most students considered their diets healthy, there were variations in perceptions based on gender and academic year groups.

The study highlighted the importance of variety, balance, moderation, and personalization in healthy eating, with some students associating it with a Mediterranean dietary pattern. However, some FST students expressed a perceived conflict between healthy eating and personal pleasure in food choices.

Overall, the study emphasized the complexity of perceptions surrounding health, diet, and barriers to healthy eating among college students. It underscored the need for personalized approaches and tailored interventions to promote healthy dietary practices among future nutrition and food science professionals.

The findings of the study provide valuable insights into the attitudes and beliefs of university students in Spain regarding healthy eating, pointing towards the importance of addressing diverse perceptions in nutrition and food science education.