Assessing barriers to dietary practices and healthy eating of female university students in nutrition programs, Jeddah, Saudi Arabia: a cross-sectional study

Abstract

Objective University students often experience challenges in maintaining healthy eating behaviors despite possessing adequate nutrition knowledge. This study assessed nutrition knowledge, eating habits, dietary practices, food-label use, and perceived barriers to healthy eating among female nutrition students in Saudi Arabia. Methods A cross-sectional study was conducted among 343 undergraduate and postgraduate female students enrolled in nutrition programs at King Abdulaziz University, Saudi Arabia. Data were collected using a self-administered questionnaire assessing nutrition knowledge, eating habits, dietary practices, food-label and calorie on menu use, and perceived barriers to healthy eating. Descriptive statistics, Pearson correlation analyses, and multiple linear regression models were performed. Results Over 90% of students recognized the health benefits of a healthy diet; however, dietary behaviors were only moderately healthy. The most commonly reported barriers were fast food availability (67.3%), the high cost of healthy foods (63.0%), social media influences on food choices (63.6%), and limited time for food preparation (52.8%). Healthier eating habits, healthier dietary practices, and greater use of nutritional information were associated with lower perceived barriers to healthy eating, particularly student-related and food-related barriers. Healthier eating habits were independently predicted by dietary practices (β = 0.311, p < 0.001), age (β = 0.248, p < 0.001), and lower perceived student- and food-related barriers. Healthier dietary practices were independently predicted by food-label use (β = 0.412, p < 0.001), healthier eating habits (β = 0.259, p < 0.001), and marital status (β = 0.110, p = 0.031). Conclusion Despite enrolling in nutrition programs, students demonstrated only moderately healthy dietary behaviors, highlighting a knowledge–behavior gap. Interventions targeting practical, environmental, and social barriers may help promote healthier eating behaviors among future nutrition professionals.