# name
What Is Considered Healthy Eating? An Exploratory Study among College Students of Nutrition and Food Science 

# metadata.dc.contributor.author[].value
Gaspar, Maria Clara de Moraes Prata, 1985-

# metadata.dc.description.abstract[].value
In modern industrialized societies, the focus on healthy eating has increased significantly across multiple sectors, including the media, public policy, expert opinion, and public awareness. The aim of this research was to explore the perceptions of healthy eating and the barriers to adopting a healthy diet among undergraduate students in Human Nutrition and Dietetics (HND) and Food Science and Technology (FST) degrees in Spain. An exploratory and descriptive cross-sectional study was conducted using a qualitative and quantitative methodology and convenience sampling. Two focus groups and a questionnaire were utilized (300 participants from all academic years completed the survey). Differences in definitions of healthy eating and perceived barriers were found between genders and students at different stages of training (p < 0.05). In their understanding of healthy eating, the students placed importance on balance, variety, moderation, and individual factors. Although students considered it easy to follow a healthy diet, family’s eating habits, time availability, and emotional states were found to be the main barriers to the implementation of healthy practices. The obtained data supports the need to critically address perceptions of healthy eating throughout the training of nutrition and food science professionals. The insights obtained on the perceived barriers highlight the importance of considering both individual and environmental factors.

# metadata.dc.rights[].value
cc-by (c)  de Moraes Prata Gaspar, M.C. et al., 2024

# metadata.dc.source[].value
Articles publicats en revistes (Cognició, Desenvolupament i Psicologia de l'Educació)

# metadata.dc.title[].value
What Is Considered Healthy Eating? An Exploratory Study among College Students of Nutrition and Food Science 