Characterization of out-of-home food consumption of the student community at Fernando Pessoa University

Abstract

Introduction: Eating out has increased among university students, associated with lifestyle changes, that may influence eating habits and health. It is essential to promote healthy eating habits during this critical period of academic training and personal development.

Objectives: The aim of this study was to characterise food consumption outside the home among the student community at University Fernando Pessoa, exploring factors associated with eating out, the meals consumed outside the home and the foods most commonly chosen. 

Methodology: An observational study was conducted, with data collected through a self-completed online questionnaire. The data included sociodemographic characteristics, food frequencies at home and away from home, types of foods consumed, and the preferred locations for consumption.

Results: The sample included 27 participants, most of whom were female (74.1%), with a mean age of 24.7 years (SD=5.38) and a mean BMI of 23.3 kg/m². During the week, 85.2% ate meals outside the home, and during the weekend, food consumption outside the home was 51.9%. When choosing places to eat out during the week, the main influencing factors were: price, location and food quality; during the weekend, the factors were: atmosphere, location, healthy options and menu variety. Eating out was associated with higher consumption of vegetables, fruit and meat, both during the week and at the weekend. The main reasons for this food consumption were lifestyle, convenience and practicality. Of those surveyed, 44.4% reported having improved their eating habits after entering UFP, and the same percentage of students said they ate better at home than when eating out. 

Conclusion: Eating out was common among UFP students, suggesting a mostly balanced diet with high intake of fruit, vegetables and water. These results may have been influenced by the fact that most respondents were enrolled in the Nutrition Sciences course and therefore possibly had greater food literacy. Further studies are needed to assess and characterise food consumption outside the home and to promote food intervention strategies in higher education institutions.Understanding the patterns of food consumption outside the home among university students can support the development of strategies to promote healthier food choices in higher education institutions.