Does Knowledge Level Affect Students' Eating Habits

Food is one of the main factors for having a healthy mind and body. Many people believe that the knowledge a person has about food influ-ences healthy food choices. Thus, education on food and nutrition is seen as a strategy for pro-moting healthy habits. To assess the level of knowledge and eating habits among students of the University of Vlora.

This is a descriptive analytical study, which was conducted with N =200 students from differ-ent faculties of the University of Vlora during the period January - June 2023. The sample size was determined based on the descriptive-analytical nature of the study and the recommendations of the literature for similar studies in order to en-sure an acceptable level of statistical power and representativeness of the study population. The selection of participants was carried out through a convenient sample of students from different faculties of the University of Vlora.

Keywords: habits, knowledge, nutrition, students, Vlorë.

Background

Nutrition is recognized as a fundamental factor for physical and mental well-being, with education often viewed as a primary strategy for promoting healthy lifestyles. Despite this, university students—particularly in developing nations—frequently exhibit poor dietary habits due to financial constraints, time pressures, or lack of information. At the University of Vlora, research indicates that students often make unhealthy food choices regardless of their educational background. This study was initiated to assess the specific levels of nutritional knowledge and eating habits among the student population, exploring whether a person's understanding of food actually influences their daily dietary choices and identifying the sociodemographic factors that impact these behaviors.

Methods

This was a descriptive-analytical study conducted between January and June 2023 at the University of Vlora, Albania. The researchers utilized a convenience sample of 200 regularly registered students from various faculties. Data collection was performed via a self-administered, validated questionnaire that was adapted to the local context. The instrument was divided into three sections: demographics, nutritional knowledge (11 questions), and eating habits (21 questions). Responses were processed using SPSS 21 software. Knowledge was graded on a 7-point scale (above 5 points considered "Good"), while eating habits were evaluated based on frequency scores. Statistical significance was determined using Chi-square tests with a threshold of p < 0.05.

Results

The findings revealed a significant gap between knowledge and behavior: while 67.5% of students reported "Good" eating habits, only 18% possessed "Good" nutritional knowledge, with 82% scoring in the "Moderate" range. The average knowledge score was just 3.3 out of 7. Statistical analysis showed no significant relationship between knowledge levels and eating habits (p=0.432). However, demographic trends emerged: younger students and Vlora residents had higher knowledge levels, and male students reported significantly better eating habits than females (80% vs 60% "Good"). Furthermore, 45% of students received their nutritional information from family and 39% from media, while only 3% credited their university studies.

Conclusions

The study concludes that theoretical knowledge alone is insufficient to drive healthy eating behaviors. Dietary habits among university students are multifactorial and are more heavily influenced by early socialization, familial norms, and cultural contexts than by formal education. Because the family remains the primary source of nutritional information, the authors suggest that health interventions must involve the broader community. Recommendations include integrating mandatory nutrition modules into university curricula—especially for first-year students—and strengthening university health services through individual counseling. The researchers advocate for future longitudinal studies to better understand the environmental and psychosocial determinants that shape long-term sustainable eating habits.