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Knowledge, Attitude, and Behaviors Related to Eating Out among University Students in China

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  • Ping Hu

    (School of Public Health & Management, Chongqing Medical University, Chongqing 400016, China
    Research Center for Medicine and Social Development, Chongqing Medical University, Chongqing 400016, China
    The Innovation Center for Social Risk Governance in Health, Chongqing Medical University, Chongqing 400016, China)

  • Wenjie Huang

    (School of Public Health & Management, Chongqing Medical University, Chongqing 400016, China
    Research Center for Medicine and Social Development, Chongqing Medical University, Chongqing 400016, China
    The Innovation Center for Social Risk Governance in Health, Chongqing Medical University, Chongqing 400016, China)

  • Ruixue Bai

    (School of Public Health & Management, Chongqing Medical University, Chongqing 400016, China
    Research Center for Medicine and Social Development, Chongqing Medical University, Chongqing 400016, China
    The Innovation Center for Social Risk Governance in Health, Chongqing Medical University, Chongqing 400016, China)

  • Fan Zhang

    (School of Public Health & Management, Chongqing Medical University, Chongqing 400016, China
    Research Center for Medicine and Social Development, Chongqing Medical University, Chongqing 400016, China
    The Innovation Center for Social Risk Governance in Health, Chongqing Medical University, Chongqing 400016, China)

  • Manoj Sharma

    (Behavioral & Environmental Health, Jackson State University, Jackson, MS 39213, USA)

  • Zumin Shi

    (Discipline of Medicine, University of Adelaide, Adelaide 5005, Australia)

  • Xiaoqiu Xiao

    (Laboratory of Lipid & Glucose Metabolism, The First Affiliated Hospital of Chongqing Medical University, Chongqing 40016, China)

  • Abu S. Abdullah

    (Global Health Program, Duke Kunshan University, Kunshan 215347, China
    Duke Global Health Institute, Duke University, Durham, NC 27710, USA)

  • Yong Zhao

    (School of Public Health & Management, Chongqing Medical University, Chongqing 400016, China
    Research Center for Medicine and Social Development, Chongqing Medical University, Chongqing 400016, China
    The Innovation Center for Social Risk Governance in Health, Chongqing Medical University, Chongqing 400016, China)

Abstract

In many countries the frequency of eating out has steadily increased over the last few decades, and this behavioris often associated with unhealthy dietary patterns. This study aimed to describe the levels of knowledge, attitude, and behaviors (KAB) related to eating out among university students. A cross-sectional study was conducted in the college town in Chongqing, China with a total of 1634 participants. The mean eating out related KAB scores were: knowledge 11.5 ± 2.9, attitude 17.0 ± 2.8, and behaviors 24.2 ± 4.8 (possible total scores: 20, 24, 40 respectively). As the level of knowledge increased, the percentage of highly satisfactory attitude and behaviors increased. Only 10% of the participants did not eat out for lunch and dinner during weekends in the last month. Gender, ethnicity, mother’s education, monthly boarding expenses, living place during the study, and the frequency of eating out for breakfast were statistically associated with the scores of KAB. In conclusion, Chinese junior students had poor knowledge of and behaviors towards eating out and ate out frequently. Educational interventionsto improve knowledge related eating out are needed in order to promote healthy eating out behaviors among Chinese university students.

Suggested Citation

  • Ping Hu & Wenjie Huang & Ruixue Bai & Fan Zhang & Manoj Sharma & Zumin Shi & Xiaoqiu Xiao & Abu S. Abdullah & Yong Zhao, 2016. "Knowledge, Attitude, and Behaviors Related to Eating Out among University Students in China," IJERPH, MDPI, vol. 13(7), pages 1-11, July.
    • Handle: RePEc:gam:jijerp:v:13:y:2016:i:7:p:696-:d:73743
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    References listed on IDEAS

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    1. James K. Binkley, 2008. "Calorie and Gram Differences between Meals at Fast Food and Table Service Restaurants," Review of Agricultural Economics, Agricultural and Applied Economics Association, vol. 30(4), pages 750-763.
    2. James K. Binkley, 2008. "Calorie and Gram Differences between Meals at Fast Food and Table Service Restaurants," Review of Agricultural Economics, Agricultural and Applied Economics Association, vol. 30(4), pages 750-763.
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    Cited by:

    1. Ping Hu & Tingting Wu & Fan Zhang & Yan Zhang & Lu Lu & Huan Zeng & Zu-min Shi & Manoj Sharma & Lei Xun & Yong Zhao, 2017. "Association between Eating Out and Socio-Demographic Factors of University Students in Chongqing, China," IJERPH, MDPI, vol. 14(11), pages 1-11, October.
    2. Maria Gacek & Grażyna Kosiba & Agnieszka Wojtowicz, 2021. "Personality Determinants of Diet Quality among Polish and Spanish Physical Education Students," IJERPH, MDPI, vol. 18(2), pages 1-13, January.

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