Research Information System
JOURNAL OF HUNGER & ENVIRONMENTAL NUTRITION, 2025 (ESCI)
This research explores the healthy eating habits of university students and the obstacles they face in maintaining these habits. The study was conducted as a cross-sectional analysis at a university. The findings indicate an increase in fast food, packaged products, and tea or coffee consumption, while fish consumption decreased. Major obstacles to healthy eating included heavy coursework (69.2%), limited access to healthy food in or around university cafeterias (67%), high costs (50.6%), short shelf life of healthy foods (52.1%), and inadequate kitchen equipment (50.6%). Academic demands, time constraints, access issues, costs, and kitchen equipment deficiencies were identified as significant barriers.