Higher Nutrition Knowledge Research Articles

Assessment of the General Nutrition Knowledge of Students from the University of Novi Sad (Vojvodina, Serbia).

Background: Healthy nutrition is necessary for a good quality of life and reduction in the risk of developing diseases. Research indicates that students do not usually have healthy eating habits. Knowledge about nutrition, dietary guidelines, food groups and the nutrients they contain, the selection and adequate preparation of food, and the health consequences of unhealthy nutrition can influence the eating habits of students. Until recently, no research had been conducted on university-level students' nutrition knowledge in Serbia. The aim of this study was to determine the nutrition knowledge of students from the University of Novi Sad (Vojvodina, Serbia) in relation to gender, year of study, academic field of study, and nutritional status. Methods: A cross-sectional study was conducted in the period from December 2021 to July 2022, on 898 students (72.9% female and 27.1% male, with an average age of 22.87 ± 3.092). An online survey questionnaire was used as the research instrument. An assessment of nutrition knowledge was performed using the General Nutrition Knowledge Questionnaire (GNKQ) for the following domains: dietary recommendations; food groups and the nutrients they contain; healthy food choices; and diet, disease and weight associations. Results: Significant differences in students' assessed knowledge levels were determined across various domains of healthy nutrition. The highest level of nutrition knowledge was in healthy food choices, and the lowest was in understanding food groups and nutrient composition. The total determined knowledge about healthy nutrition correlated most with self-assessed knowledge of food groups, and least with knowledge of dietary recommendations. Female gender and higher years of study were associated with higher nutrition knowledge. Students from the Faculty of Medicine had the highest nutrition knowledge, followed by students from the Faculty of Technology and the Faculty of Science, compared to students from other faculties. Conclusions: Our findings highlight the need for targeted interventions aimed at improving students' understanding of specific nutritional concepts, ultimately empowering them to make informed dietary decisions for lifelong health and wellbeing.

The Relationship of the Level of Nutritional Knowledge and Fat Intake to Cholesterol Levels in PT Employees Bolaang Mongondow District Tourism Management

Background: The quality of human resources is the main factor required for the successful implementation of business in the company. Labour productivity has a very important role in the development of human resources in the company. Empirical evidence shows that the quality of human resources can be determined by good nutritional status, and good nutritional status is determined by nutritional knowledge, the amount of food intake consumed and a person's physical activity. Objective: The aim of this research was to determine the relationship between the level of nutritional knowledge and cholesterol levels and fat intake among employees of PT Tata Wisata JRBM Bakan, Bolaang Mongondow Regency. Study Design: This type of research is analytical with a cross sectional approach. Place and Duration of Study: The research was conducted at PT. Bakan Village Tourism Arrangement, Bolaang Mongondow Regency in November 2023. Methods: The population in this study were all employees of PT. Tata Wisata – JRBM Bakan Regency. Bolaang Mongondow aged 20-49 years, a total of 49 people. The samples in this study were 33 samples which were determined using the Slovin formula.Data collection was obtained from measuring cholesterol levels, fat intake using a 24-hour food recall form and nutritional knowledge by giving questionnaires to the sample. Results: The results of research and data analysis of a large sample with high category nutritional knowledge were 20 samples (60.6%). The fat intake of most samples was in the category above requirements for 18 samples (33%). Most of the cholesterol levels were at the threshold of high cholesterol levels in 14 samples (42.4%) and high cholesterol in 4 samples (12.1%). There is no relationship between nutritional knowledge and fat intake with a p value of (0.629). There is a relationship between fat intake and cholesterol levels with a p value (0.000). There is no relationship between nutritional knowledge and cholesterol levels with a p value of (0.882). From this research it can be concluded that of the 3 variables tested, namely nutritional knowledge, cholesterol levels and fat intake, only fat intake and cholesterol levels have a relationship.

Fostering Healthier Choices: Empowering Pharmacy Students to Bridge the Food Label Gap in Lebanon

Background: Non-communicable diseases are a significant public health issue in Lebanon, making it crucial to promote preventive measures such as informed dietary choices. Food labels play a key role in this, but there is a disconnect between knowledge and utilization, even among healthcare professionals. This study aimed to investigate this gap among Lebanese pharmacy students by assessing their nutrition knowledge, usage of food labels, and the factors influencing their label use. Materials and Methods: This cross-sectional study examined the knowledge gap among 81 pharmacy students in Beirut. A validated questionnaire assessed demographics, nutrition knowledge, label features influencing purchase decisions, and barriers to label use. Results: Despite having high overall nutrition knowledge (mean score of 82%), students reported inconsistent use of food labels. Gender did not significantly influence the prioritization of label features. However, students in higher academic years were more likely to pay attention to production dates (p < 0.001). Additionally, there was a positive correlation between the frequency of label use and knowledge scores. Conclusion: This study highlights a persistent knowledge-practice gap in food label utilization among pharmacy students. Educational interventions tailored to address specific knowledge gaps and perceived barriers are necessary.

The role of Nutri-Score and NutrInform Battery in guiding the food choices of consumers with specific nutritional needs: A controlled study

Background and aimsThere is a significant knowledge gap regarding the effectiveness of front-of-pack labeling (FoPL) systems in helping food choices that meet specific nutritional requirements. This study sought to compare the effectiveness of the Nutri-Score (NS) and NutrInform Battery (NIB) labels in assisting consumers to select food products with low sodium or low saturated fat. Methods and resultsUtilizing a controlled experimental design, a sample of 1512 participants (aged 18–70, 50.8% females) was exposed to scenarios through computer-assisted web interviewing, where they selected food products suitable for people with suboptimal blood pressure or plasma cholesterol levels, labeled with either NS, NIB, or no label (blind). The NIB proved significantly more efficacious than NS in guiding participants towards making selections in better agreement with nutritional needs, for blood pressure or cholesterol control. Furthermore, the NIB was generally viewed more favorably, with participants rating it as more trustworthy, informative, and useful for the required task. Notably, younger participants, those with higher nutritional knowledge, and those less inclined towards intuitive or spontaneous decision-making demonstrated a greater propensity for making health-congruent food choices when using the NIB. ConclusionThe findings suggest that the informative FoPL system, NIB, may offer greater advantages in addressing specific dietary requirements. This underscores the important role of FoPL systems in promoting public health and meeting diverse and specific consumer needs. Further research is needed to confirm these results in broader contexts and for additional health conditions.

Nutrition knowledge of caregivers and feeding practices of children 6-59 months in rural Kajiado central, Kenya

Abstract Introduction: Childhood malnutrition remains a critical public health concern, particularly in developing countries. This study explores the nutrition knowledge of caregivers and its association with feeding practices among children aged 6-59 months in the Maasai community of Rural Kajiado Central, Kenya. Traditional practices and cultural norms significantly influence daily life in this community, emphasizing the need to understand caregivers' nutritional knowledge and its association with child-feeding practices. Objective: The study aims to determine the association between nutrition knowledge of the caregivers and feeding practices among children aged 6-59 months in rural Kajiado Central, Kenya. Methods: A cross-sectional mixed study design was employed, with data collected from caregivers (N=294) using a pre-tested questionnaire. Nutrition knowledge was assessed through a nutrition test, and feeding practices were evaluated using a 24-hour recall and dietary diversity score. Focus Group Discussions provided qualitative insights. Data were analysed using SPSS V26, Nutri-survey software, and qualitative thematic analysis. Results: Caregivers demonstrated high nutrition knowledge (60.9% high, 3.4% very high), yet feeding practices revealed challenges. Most children consumed three meals daily, but dietary diversity was limited, focusing on cereals, milk, and fats. Despite high knowledge levels, there was no significant association between nutrition knowledge and several feeding practices (p>0.05). Conclusion: Improving dietary diversity requires addressing infrastructural barriers alongside nutrition education. The study emphasizes the complex interplay between nutritional practices, socio-economic factors, and educational opportunities, highlighting the need for holistic interventions. Recommendations: Infrastructure support is crucial to improving food accessibility in rural areas. Nutrition education alone may not suffice to enhance feeding practices and nutritional status.

The relationship between nutrition knowledge and low energy availability risk in collegiate athletes

ObjectivesThis was a pilot study that examined the relationship between nutrition knowledge and risk for low energy availability (LEA) in NCAA athletes. MethodsAthletes (64.4 % female, 35.6 % male) completed the Abridged Nutrition for Sport Knowledge Questionnaire (A-NSKQ) and either the Low Energy Availability in Females Questionnaire (LEAF-Q) or Male Athlete Triad (MAT) screening questions. ResultsFemales at risk for LEA had higher nutrition knowledge, demonstrated by higher A-NSKQ scores, than those classified as low risk (16.5 vs 14.5, p = 0.01). There was a very weak correlation between MAT and A-NSKQ scores (R2 = 0.012).

Nutrition Knowledge, Food Insecurity, and Adverse Childhood Experiences Among Underserved College Students

An online, cross-sectional survey examined food insecurity, adverse childhood experiences, academics, health status, dieting, and associations with nutrition knowledge among 83 freshmen Educational Opportunity Program university students in California. Mean (SD) nutrition knowledge was 13.6 (5.0) out of a perfect score of 29. Most students (84%) reported being food secure. The median adverse childhood experiences score was 1.00 (interquartile range, 0.00-3.00), an indication of intermediate risk for toxic stress, and the mean (SD) high school grade point average was 3.62 (0.38) out of 4. More adverse childhood experiences were associated with higher nutrition knowledge (P = .005). High school grade point average predicted nutrition knowledge (P = .003). The results may be helpful in designing larger, more representative studies of the Educational Opportunity Program population and finding helpful interventions.

Dietary diversity and associated factors among women attending antenatal clinics in the coast region of Tanzania

BackgroundAntenatal care (ANC) is crucial for reducing maternal morbidity and mortality, especially in low-resource settings. During antenatal care, women are provided with resources for enhancing their dietary diversity, like nutrition education and counseling. Improved nutrition knowledge influences positive nutritional behavior change, like women’s improved dietary diversity, which may increase the likelihood of a healthier pregnancy and delivery experience.ObjectiveThis study aim was to assess dietary diversity and associated factors among pregnant women attending antenatal care in the Coast region of Tanzania.MethodsThe descriptive cross-sectional study design was used to assess dietary diversity and associated factors among 338 pregnant women. A semi-structured questionnaire collected information from pregnant women on social demographic characteristics, nutrition knowledge and dietary diversity. Women were classified as having a varied diet if they had consumed at least five of the ten food groups over the previous twenty-four hours. Multivariable logistic regression analyses were used to identify predictors of dietary diversity in pregnant women.ResultsOnly 28% (95% CI: 23.5–33.1) (n = 95) of pregnant women met the minimum dietary diversity, and 18% (95% CI: 13.8–21.9) (n = 59) were considered to have a high level of nutrition knowledge. Living near a health facility (AOR = 1.77, CI 1.02, 3.06), having high nutrition knowledge (AOR = 2.58, 95% CI: 1.36, 4.89), and being pregnant for the first time (AOR = 2.44, 95% CI: 1.09, 5.44) were associated with adequate dietary diversity.ConclusionPregnant women in the study were found to have low knowledge about nutrition and inadequate dietary diversity intake. The findings underscore the need to improve nutrition knowledge provision in antenatal clinics by emphasizing the importance of a diversified and high-quality diet. Healthcare providers in antenatal care clinics should consistently provide nutrition education and counseling to pregnant women and promote their diversified food consumption. Such knowledge may eventually promote healthier pregnancy and child development by curbing the nutritional deficiencies experienced during pregnancy.

Association between Sociodemographic Factors and Nutritional Knowledge among Working Mothers in Terengganu

Broadly defined, nutrition knowledge relates to understanding concepts and processes connected to nutrition and health, such as diet and health, diet and disease, main nutrient sources, and dietary guidelines and recommendations. This study aims to determine the association between sociodemographic factors (age, educational level, marital status, salary income, location, type of job, and family members) and nutritional knowledge among working mothers in Terengganu. This cross-sectional study collected sociodemographic information and nutritional knowledge using General Nutrition Knowledge Questionnaire among 281 working mothers aged 19 to 60 years old. The results show the majority of the participants (70%) had good scores, 23.8% had excellent scores, 6.4% had an average score and 0.4% had poor scores respectively. The prevalence of nutritional knowledge among working mothers in Terengganu was excellent as they were 93.2% scored for high nutritional knowledge, and only 6.8% scored for low nutritional knowledge. Furthermore, there was a significant association between sociodemographic factors (age, educational level, marital status, and salary income) with nutritional knowledge among working mothers in Terengganu. Meanwhile, there was no significant association between sociodemographic factors (location, type of job, and family members) with nutritional knowledge among working mothers in Terengganu. A nutritious diet helps to maintain healthy body weight, promotes favourable pregnancy outcomes, supports normal growth, development, and aging, and minimizes the risk of chronic disease, all of which contribute to overall health and well-being. Therefore, nutritional knowledge should be widely disseminated to Malaysians of all ages.

DIETARY HABITS AND ASSOCIATED FACTORS OF PREGNANT WOMEN ATTENDING ANTENATAL CLINICS AT TOWNSHIP HOSPITALS IN NAYPYIDAW TERRITORY, MYANMAR

Pregnancy is a critical period during which good maternal nutrition is an important factor that affects the health of both the mother and the child. The study aims to assess the knowledge, attitudes, dietary habits and nutritional status of pregnant women. A cross-sectional descriptive study was conducted from October 2022 to February 2023 among 400 pregnant women attending antenatal clinics of four selected township hospitals at Naypyidaw Territory. Of 400 pregnant women, only 18% of the pregnant women were undernourished in this study. Few (6%) of the pregnant women had high nutritional knowledge, yet most of the pregnant women (78.5%) had favorable attitudes towards nutrition. More than half (64.8%) had good dietary habits in this study. Educational level, estimated average family income, number of antenatal visits, and nutritional knowledge of the pregnant women were significantly associated with the dietary habits of the respondents according to bivariate analysis. Multivariable logistic regression analysis revealed that the number of antenatal visits and nutritional knowledge of pregnant women were significantly influenced by their dietary habits. The pregnant women who attended more frequent antenatal visits had better dietary habits than those with less frequent antenatal visits [AOR =2.00; 95% CI (1.14,3.5), p-value=0.016)]. Additionally, pregnant women with a high nutritional knowledge level were more likely to have better dietary habits [(AOR=6.96; 95% CI (1.57, 30.98), p-value = 0.011]. Nutrition education programs should be emphasized on frequent antenatal visits to improve the nutritional knowledge and dietary habits of pregnant women.

Nutrition knowledge and practices in children under two years of age in Huila, Angola

Abstract Background The 2021 UN report indicated 149 million children under 5 years suffering malnutrition. African continent has the highest prevalence of stunting. Angola has a persistent nutritional crisis. Improving child-feeding practices is essential to ensure good nutrition. This is the preliminary analysis of baseline data of MuCCUA trial aimed to study household Caregiver's (C) knowledge and practices regarding nutrition of children under two years of age in two communes of Huila, Jamba and Libongue. 381 caregivers were interviewed. A bivariate analysis of the sociodemographic variables was carried out and differences between communes were evaluated with a Chi-square test. To identify socioeconomic factors associated with good knowledge and practices we did forward logistic regressions. Poisson regressions with robust variance were performed to calculate the incidence ratio and 95% confidence intervals. Results 98.2% C. were women, 69.6% were 20-39 years old and 45% had no education. In Libongue the caregivers had a lower educational level (p < 0.05) and a lower socioeconomic level (p < 0.05) compared to Jamba. Only 27% of households had a drinking water tap and only 20% had latrine. 36.2% had high nutrition knowledge and 37% had good practices. 50% caregivers considered important to breastfeed immediately after birth but only 36% breastfed immediately after birth. In Jamba, 48% of the children stopped being breastfed within a year, vs 23% in Libongue (p < 0.05). The number of people in the house (RI 1.167 CI: 1.167-1.276) and high level of knowledge (RI 2.02 CI: 1.3-3.1) were factors associated with good practices. Conclusions The percentages of good knowledge and practices in nutrition have been low. However, Knowledge was a predictor of good practices in these communes. It is necessary to improve caregiver nutrition knowledge if we want to improve child-feeding practices in Huila, Angola. Key messages • The percentages of good knowledge and good practices in nutrition have been low. • Knowledge was a predictor of good practices in these communes. It is necessary to improve caregiver nutrition knowledge if we want to improve child-feeding practices in Huila, Angola.

Sources and Level of Nutrition Knowledge Among Adults in Lahore: A Cross-Sectional Descriptive Study.

This study was aimed at identifying the sources and basic nutrition knowledge among the citizens of Lahore. This cross-sectional study was conducted in the metropolis city of Lahore, Pakistan. Four hundred and seventy-six adult citizens of Lahore participated.A random sampling method was used to collect data through a food frequency questionnaire consisting of 23 questions. The questionnaire designed for this study contained questions about demographics, sources of nutrition information, the reliability of these sources of nutrition information,and basic nutrition knowledge. The highest possible score of the questionnaire was marked as 15, and a mean value of 7.5 was used to categorize the low and high values for variables like nutrition knowledge. The majority of participants (34.2%) took nutrition information from their families, healthcare professionals (23.9%), and online resources (23.5%). The most reliable source for nutrition information was healthcare professionals (78.6%). Many participants (65.30%) had high nutrition-related basic knowledge, and 34.70% had low knowledge. Although more than 50% of participants reported having high nutrition knowledge, but they were not aware of how to read food labels.Those citizens who referred to online resources for information about nutrition knowledge usually got better results regarding nutrition knowledge. There is a need for more extensive research to identify the quality of sources for nutrition information to form better policies and plans that can be integrated and adopted at the community and national levels to increase the overall nutrition knowledge of people.

Nutrition knowledge and willingness to seek nutritional counseling: analysis of data among a sample of university students

PurposeThis study aims to assess nutrition knowledge (NK) and willingness to seek nutritional counseling (WSNC) and their predictors among university students in Lebanon.Design/methodology/approachA cross-sectional design was used to enroll students from two large private universities in Lebanon. Data were collected by a standardized questionnaire. NK scores on general and specific nutrition areas were computed. The predictors of NK and WSNC were determined by multivariable logistic regression analyses.FindingsA total of 370 students were included, among which 68% had good general nutritional knowledge, which appears to be associated with being a pharmacy student (adjusted OR (aOR) = 4.26 [95% confidence interval (CI) 1.55; 11.7]), and having a dietitian as a reference for nutritional information (aOR = 8.84 [95% CI 1.94; 40.3]). However, 64% of participants had a high specific nutritional knowledge score, which was related to either attending a school of arts and sciences or being a pharmacy student (aOR = 10.8 [95% CI 4.08; 28.5]). Most students (80%) had the will to seek nutritional counseling, which was positively associated with being a female (aOR = 2.01 [95% CI 1.10; 3.67]) and a pharmacy student (aOR = 2.62 [95% CI 1.15; 5.95]). The general nutritional knowledge score was significantly associated with the WSNC (aOR = 2.10 [95% CI 1.04; 4.25]).Originality/valueHigher nutritional knowledge and WSNC were found among students enrolled in health-related fields. These results underline how important nutrition education is as a strategy for inspiring college students to adopt healthy lifestyles.

HUBUNGAN ANTARA PENGETAHUAN NUTRISI DENGAN OBESITAS PADA MAHASISWA PENDIDIKAN DOKTER FAKULTAS KEDOKTERAN UNIVERSITAS UDAYANA

Background. Obesity is one of problems that are often found in students due to the lifestyle of students who are less active. Changes in student lifestyles to become sedentary have an impact on eating patterns, or the consumption of people who are more likely to choose fast food, high-calorie, and high-fat foods. Nutrition knowledge is known to affect a person's diet. Diet itself certainly affects the type of food and the amount of food consumed every day. People with high nutrition knowledge will be able to regulate their daily diet and avoid one of the risks of obesity.
 Purpose. To know the relationship between nutritional knowledge and obesity.
 Method. Type of research used is an analytical cross sectional research method to analyze the relationship between nutrition knowledge and BMI among medical students in Udayana University.
 Results. The samples that were collected were 98 people, the results obtained in this study showed that 53.1% of students had a normal BMI and 48% of students had low nutritional knowledge.
 Based on this study, it was found that the p value was 0.588 and it can be concluded that there is no relationship between nutritional knowledge and obesity

The role of nutrition knowledge in dietary adjustments during COVID-19 pandemic

Knowledge/awareness significantly influences people's dietary choices, lifestyle, and inadvertently their health outcomes; hence it is imperative that people have correct information with regards to food and health. This study was undertaken to establish the role of nutrition knowledge on dietary choices and habits of people in Calabar, especially after the hard COVID-19 lockdown, and to ascertain if there was any positive or negative effect on the lifestyle of the people. It consisted of a cross-sectional survey in Calabar, Cross River State – Nigeria. An online questionnaire was prepared after sample size determination and its content validated. The questionnaire was designed to obtain data on the socio-economic status, participants' lifestyle, and changes in dietary intake/health before and during the COVID-19 lockdown, while the questionnaire link was in circulation for 6 weeks (April/May 2021). Descriptive statistics was used to define the proportion of responses for each question and Pearson's correlation was used to check for association between variables. Most participants were undergraduates depending on parents/sponsors. Financial decline appeared to have contributed to a post lockdown decrease in food consumption. Many (82.6%) respondents recorded high nutrition knowledge scores (NKS) and 83.1% of the respondents had high health scores. The results show that NKS influenced the kind of foods the respondents consumed frequently and there was a positive correlation between NKS consumption of fruits/vegetables. NKS had effect on their access to healthy foods and it varied significantly with respondent's total health score. No association existed between NKS and the reason for skipping meal - ‘lack of time to prepare meals’. Nutrition knowledge and proper awareness, contributed significantly in dietary choices (regardless of limited resources), thus ensuring adequate nutrition and reduced health problems (most respondents recorded high health scores) during a pandemic. This study affirms the effectiveness of adequate nutrition education and awareness in ensuring healthy dietary choices, promoting optimal health, and reducing risks of diseases.

Exploring the Applicability of General Dietary Recommendations for People Affected by Obesity

(1) Obesity has emerged as a major public health challenge with increasing prevalence globally. The General Dietary Behavior Inventory (GDBI) was developed based on official dietary recommendations. However, little is known about whether general dietary recommendations also apply to people affected by obesity and whether the GDBI can be used appropriately. (2) A cross-sectional study was conducted. A total of 458 people meeting the inclusion criteria participated in the study. The assessment consisted of the GDBI and behavioral, dietary, and health-related variables. We used descriptive analysis to examine the item characteristics of the GDBI and inferential statistics to investigate the associations between the GDBI score and behavioral, dietary, and health-related outcomes. (3) Several items of the GDBI were concerned by ceiling effects. A higher GDBI score (indicating a higher adherence to dietary recommendations) was related to higher age, higher nutrition knowledge, more restrained eating behavior, lower impulsivity, and higher body mass index. There were no associations between the GDBI score and reported physical and mental health or quality of life. (4) The GDBI showed inconsistent relationships with the study outcomes. General dietary recommendations do not appear to be applicable to people with obesity. Hence, there is an urgent need for specific recommendations and subsequent assessments of behavioral adherence for people affected by obesity.

Dietary Habits and Nutritional Challenges of the Elderly in Ghana.

The elderly population is increasing worldwide. Dietary habits play a crucial role in prolonging life and preventing diseases. This cross-sectional study sought to investigate the dietary habits of the elderly in the Kwahu South District of the Eastern Region of Ghana and further ascertain the factors that constitute nutritional challenges among this group. A mixed method approach was used for the study. A questionnaire and focus group discussion guide were used to solicit data from study participants. A total of 97 participants made up of 59 males and 38 females participated in the study. Data on food habits reveal that staple food consumption especially those grown within the study area is common. Rice (34.1%), game meat (47.1%), banana (63.9%), and garden eggs (27.8%) were the commonly consumed foods by frequency. Mood (41.2%) and stress (24.8%) were identified as the most predominant determinants of food habits. Poly medication, toothache and loss, immobility, and financial and technological challenges were amongst the nutritional challenges mentioned by the elderly in this study. Results from the focus group discussion revealed high nutrition knowledge among the elderly through factors such as financial constraints that were mentioned as a barrier to the translation of this knowledge into practice. Strengthening of existing interventional programmes such as the Livelihood Empowerment Against Poverty and social interventions is needed to improve the dietary habits and nutritional intakes of the elderly.

Beslenme Bilgi Düzeyi ve Sürdürülebilir Gıda Okuryazarlığı Arasındaki İlişkinin Değerlendirilmesi

Abstract 
 Aim: The purpose of this study is to evaluate the relationship between nutrition knowledge and sustainable food literacy. 
 
 Material and Method: It was carried out in 280 people aged 19 to 75 years. Data were collected through face-to-face interviews. To measure the level of sustainable of food literacy, the Sustainable Food Literacy Scale was applied. Nutrition knowledge was evaluated using nutrition knowledge questionnaire. 
 
 Results: Participants in the low-nutrition knowledge group had lower sustainable food knowledge scores than those of the medium and high nutrition knowledge groups (p

Science electives in high school will improve nutrition knowledge but not enough to make accurate decisions.

Nutrition knowledge has been reported to have a weak positive effect on healthy eating behavior. This study aimed to determine if there was a difference in nutrition knowledge depending on the choice of science subject in high school and whether that affected the actual eating habits of college students in Japan. The subjects were 514 college students, the majority first-year students, in 3 cities in Japan. A questionnaire survey was conducted on elective subjects in science in high school, diet (11 items), lifestyle (5 items), and nutrition knowledge (34 questions). The preliminary survey was conducted on 47 students in the fall of 2019, and the full-scale survey was conducted in May-June and October-November 2021 at the end of lectures for the first-year students. The students in the high-score group (24-31 points, n = 180) had a higher intake of vegetables (odds ratio [OR], 1.78; 95% confidence interval [CI], 1.12-2.82; P = 0.015) and breakfast (OR, 1.64; 95% CI, 1.03-2.60; P = 0.035), and a reduced intake of fast food (OR, 0.27; 95% CI, 0.14-0.51; P < 0.001) than those in the low-score group (6-19 points, n = 150). Only the biology and chemistry students had significantly higher nutrition scores than the other groups (all: P < 0.001), but no significant difference was found between the other groups. Understanding nutrition learned in elementary and junior high school is appropriate, while molecular structure, recommended amount, and food poisoning were insufficient. Knowledge of nutrition appears to have a positive effect on the actual eating habits of college students. Although biology and chemistry in high school may help students understand the foundations of good nutrition, specialized food education may be required to make informed dietary choices.

Health Education about Students’ Nutrition Knowledge in Vocational School

Several problems that teenagers have health and nutrition. It is because teenagers are a group that is vulnerable to nutritional problems, teenagers are said to be vulnerable because they need energy and nutrition during their growth, development, and lifestyle changes. The purpose of this study was to describe the level of knowledge about balanced nutrition and the status of young women. This research is a descriptive study using a cross-sectional approach. The research was conducted at Vocational School (SMKN) 01 Jakarta, from October to November 2022. The sample in this study was 51 students in classes XI and XII at SMKN 01 Jakarta. The results found that 62.7% (32) students had high nutritional knowledge and 37.3% (19) students had low nutritional knowledge. Learning media prefer use to improve student’s knowledge about nutrition. Health education have an important function in nutrition education for vocational students. The recommendation of this research is that teenagers can increase their knowledge by learning media