FACTORS AND BARRIERS RELATED TO FRUIT AND VEGETABLE CONSUMPTION OF UNIVERSITY STUDENTS: KAYSERİ, TÜRKİYE

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dc.contributor.authorÇapar, Aslı Gizem
dc.contributor.authorÖner, Neslihan
dc.contributor.authorBeşparmak, Aslıhan
dc.contributor.authorAykut, Mualla
dc.date.accessioned2025-02-24T16:28:43Z
dc.date.available2025-02-24T16:28:43Z
dc.date.issued2024
dc.departmentFakülteler, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü
dc.description.abstractThis study aimed to examine university students' fruit and vegetable (F/V) consumption status and related factors and determine the influencing factors and barriers. The study was conducted with 630 students studying at university in the 2016-2017 academic year. Data were collected using a questionnaire questioning students' sociodemographic characteristics, daily fruit and vegetable (F/V) consumption, factors and barriers affecting F/V consumption. F/V intake status was assessed according to World Health Organization (WHO) recommendations, and the adequacy of F/V intake was compared with nutrition and health habits. The mean daily total F/V consumption of students was 3.1 (1-5) portions. According to WHO recommendations, 71.4% had inadequate daily F/V consumption, while only 28.6% had adequate F/V consumption. As vegetable consumption increased, fruit consumption also increased (r=0.398, p<0.001). The correlation between body weight and fruit and vegetable consumption was statistically not significant (r=-0.007, r=-0.026, respectively) (p>0.05). A significant difference was found only between place of living and adequate F/V consumption (p<0.001). There were no significant differences between gender, socioeconomic status and Body Mass Index (BMI) and adequate F/V consumption. The main factors preventing F/V consumption were; long preparation and cooking times (52.0%), vegetable dishes were not found to be satisfying (48.7%), and vegetable consumption was not liked (36.2%). The most important barrier is the perception of adequate consumption. A significant difference was found between students' perceptions of their F/V consumption and current status (p<0.001). Of the students who thought their F/V consumption was adequate, 58.1% consumed inadequate among the students who consume inadequate F/V, 50.0% think of increasing their F/V consumption. The F/V consumption of 71.4% of the students was inadequate, and the inadequate F/V consumption status of students living in dormitories, students who consumed biscuits-chocolates at snacks, and students who preferred fast food for meals outside the home was higher than the other groups. University students do not consume adequate F/V. Therefore, it is necessary to improve the knowledge and behaviors of university students regarding F/V consumption and overcoming the barriers to F/V consumption.
dc.identifier.doi10.35232/estudamhsd.1390144
dc.identifier.endpage47
dc.identifier.issn2564-6311
dc.identifier.issue1
dc.identifier.startpage34
dc.identifier.trdizinid1225117
dc.identifier.urihttps://doi.org/10.35232/estudamhsd.1390144
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1225117
dc.identifier.urihttps://hdl.handle.net/20.500.14440/374
dc.identifier.volume9
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofEskişehir Türk dünyası uygulama ve araştırma merkezi halk sağlığı dergisi (Online)
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TR-Dizin_20250201
dc.subjectBeslenme ve Diyetetik
dc.titleFACTORS AND BARRIERS RELATED TO FRUIT AND VEGETABLE CONSUMPTION OF UNIVERSITY STUDENTS: KAYSERİ, TÜRKİYE
dc.typeArticle

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