Assessment of Students Nutritional Consumer Preferences and Behavior

Amreyeva Kymbat Eraliyevna,B T Chergizova,Abdikadirova Khamida Rakhimovna,Gaziza T Abuova,Zauresh T Mukhametzhanova,Zhanat K Shaikhina,Kaiyrbekova Karlygasn Kaiyrbekovna,Atshabarova Saule Shaimuratovna,Ayaulym K Rakymzhan,Talaspekova Yuliya Pavlovna

doi:10.3889/oamjms.2021.7408

Amreyeva Kymbat Eraliyevna, B T Chergizova + Show 8 more

Open Access

https://doi.org/10.3889/oamjms.2021.7408

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Abstract

BACKGROUND: Malnutrition is an important risk factor for the development of many diseases. Medical examinations reveal that 80–85% of students have health disorders. The incidence of sickness among students has increased by 35% over the past 10 years, which is due to the malnutrition of students of higher educational institutions. AIM: The objective of the study was to study the peculiarities and socio-organizational aspects of students’ nutritional consumer preferences. MATERIALS AND RESEARCH METHODS: The assessment of the characteristics of students’ eating behavior was carried out on the base of the questionnaire survey data among students (n = 333) at the age of 18–24 years. Data were presented as arithmetic mean and standard deviation (M ± SD). The distribution normality was determined by the Kolmogorov – Smirnov test. The Mann – Whitney test was used to compare the groups (p < 0.05). RESULTS: About 77% of students save money on food. Only about 22% of students receive the desired food, 64% of men have to save money on food, while the share of women was 78%. 67% of the surveyed group regularly and at least 1–2 times a week visit catering establishments. Assessed by type of food service, 24% of students gave their marks to a fast-food establishment, while only 12% of students gave marks to a traditional canteen. Men consume fast food per day 1.6 times more than women. The relationship between material well-being and nutritional quality was analyzed (r = 0.72). Evaluation of nutritional status showed that 25% of girls and 17% of boys were underweight, overweight and obesity – in 10 and 18% respectively. CONCLUSIONS: More than 50% of the participants do not have an idea of a rational and balanced diet; do not have the skills of preliminary planning and organization of meals. Therefore, we propose to improve the organizational and economic mechanisms of the public catering system of universities to solve the problem of nutrition improving in students.

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