Nutritional Knowledge and Food Choices of Students at a Historically Black University

Abstract

LEARNING OUTCOME: To evaluate and compare the relationship between nutritional knowledge and food choices of students at Langston University.Design: The purpose of this study was to assess the nutritional knowledge and food choices of students at Langston University. Research questionnaires were distributed to students enrolled in randomly selected sections of Introduction to Nutrition, Human Physiology, Zoology, and Advanced Composition.Statistical Analyses: The data (N=126, 49 males and 77 females) were analyzed using frequencies and cross tabulations to examine the relationship between the nutritional knowledge and food choices.Results: Most (88%) of the respondents were between the ages of 17 to 26 years, single, and lived alone (51 percent in the residence halls). Although most of them had a good knowledge of nutrition, especially on lipids, their food choices did not reflect that knowledge. Seventy percent chose foods high in simple sugars. About two-fifths used vitamin supplements.Conclusion: This study indicates that a good nutritional knowledge does not necessarily lead to healthy food choices. The study calls for further research on food availability in the cafeteria and influence of cultural backgrounds on food choices.