Nutritional Knowledge, Dietary Habits, and Barriers to Healthy Eating Among University Students in Sialkot, Pakistan

Abstract

Healthy eating habits developed during university years can influence dietary behaviors and health across adulthood. However, having adequate nutritional knowledge does not necessarily led to their healthier food choice. This study examined nutritional knowledge, dietary habits, perceived barriers to healthy eating, sources of nutrition information, physical activity, attitudes toward dietary change, and the association between nutritional knowledge and selected dietary practices among university students. A descriptive cross-sectional survey was conducted among 510 university students using a self-administered questionnaire. Data were summarized using frequencies and percentages. A nine-item nutritional knowledge score was used to classify participants into higher- and lower-knowledge groups, while chi-square tests were used to examine associations between nutritional knowledge and selected dietary practices. Participants generally showed a good level of nutritional knowledge, 92.1% recognizing the relationship between excessive sugar intake and diabetes, 93.1% recognizing the link between excessive salt intake and hypertension. However, dietary practices were inconsistent. Although 56.4% reported daily fruit consumption, 55.8% consumed fast food 2–4 times per week or daily. Academic pressure contributed to meal skipping, with breakfast as most skipped meal (49.0%). Lack of time (29.3%), easy availability of fast food (26.3%), and limited nutritional knowledge (26.3%) were major barriers to healthy eating. Nutritional knowledge was significantly associated with fast-food consumption, fruit intake, and breakfast regularity, but not with self-rated overall dietary habits. These findings highlight knowledge behaviors gap in university students, suggesting that healthy eating is influenced by factors beyond knowledge alone. Interventions should therefore combine nutrition education with behavior and environmental strategies that address time constraints, food availability, academic demands and students’ ability to translate healthy intentions into sustainable dietary practice.