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Diet Quality Compared to the Nutritional Knowledge of Polish, German, and Slovakian University Students—Preliminary Research

Author

Listed:
  • Edyta Suliga

    (Institute of Health Sciences, Medical College, Jan Kochanowski University, 25-369 Kielce, Poland)

  • Elżbieta Cieśla

    (Institute of Health Sciences, Medical College, Jan Kochanowski University, 25-369 Kielce, Poland)

  • Sven Michel

    (Institute of Ergonomics and Social Sciences, Faculty of Social Work, Health and Music, Brandenburg University of Technology Cottbus-Senftenberg, 03048 Cottbus, Germany)

  • Helena Kaducakova

    (Department of Nursing, Faculty of Health, Catholic University in Ružomberok, 03401 Ružomberok, Slovakia)

  • Titus Martin

    (Institute of Ergonomics and Social Sciences, Faculty of Social Work, Health and Music, Brandenburg University of Technology Cottbus-Senftenberg, 03048 Cottbus, Germany)

  • Grzegorz Śliwiński

    (Institute of Biomedical Engineering, Technical University in Dresden, 01069 Dresden, Germany)

  • Alexander Braun

    (Institute of Ergonomics and Social Sciences, Faculty of Social Work, Health and Music, Brandenburg University of Technology Cottbus-Senftenberg, 03048 Cottbus, Germany)

  • Marcela Izova

    (Department of Nursing, Faculty of Health, Catholic University in Ružomberok, 03401 Ružomberok, Slovakia)

  • Maria Lehotska

    (Department of Nursing, Faculty of Health, Catholic University in Ružomberok, 03401 Ružomberok, Slovakia)

  • Dorota Kozieł

    (Institute of Health Sciences, Medical College, Jan Kochanowski University, 25-369 Kielce, Poland)

  • Stanisław Głuszek

    (Institute of Medical Sciences, Medical College, Jan Kochanowski University, 25-369 Kielce, Poland)

Abstract

The eating habits of students differ significantly from those recommended by health practitioners. The aim of this study was to find differences related to diet quality and knowledge on nutrition among Polish, German, and Slovakian students as well as to examine which factors differentiate the diet quality of students from these three countries. The study was conducted on a group of 394 university students from Poland, Germany, and Slovakia. The assessment of diet quality and knowledge on food and nutrition was done with the use of the Dietary Habits and Nutrition Beliefs Questionnaire. The diet of German students was characterized by a significantly higher consumption of legume-based foods, vegetables, and fruit compared to Polish students and Slovakian participants ( p < 0.001). The diet of the Poles was characterized by a high consumption of cured meat, smoked sausages, hot dogs, white bread and bakery products, butter, fried foods, and energy drinks. The most important factors significantly associated with diet quality involved the country, place of residence, Body Mass Index (BMI), physical activity, and time spent watching TV or using a computer. Polish students were characterized by the highest level of knowledge on food and nutrition ( p < 0.001). However, it was not reflected in their diet. The authorities of universities should aim to provide students with access to canteens on campuses which would offer the possibility of consumption of both affordable and healthy meals.

Suggested Citation

  • Edyta Suliga & Elżbieta Cieśla & Sven Michel & Helena Kaducakova & Titus Martin & Grzegorz Śliwiński & Alexander Braun & Marcela Izova & Maria Lehotska & Dorota Kozieł & Stanisław Głuszek, 2020. "Diet Quality Compared to the Nutritional Knowledge of Polish, German, and Slovakian University Students—Preliminary Research," IJERPH, MDPI, vol. 17(23), pages 1-14, December.
    • Handle: RePEc:gam:jijerp:v:17:y:2020:i:23:p:9062-:d:456954
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    References listed on IDEAS

    as
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