2024 Volume 22 Issue 2 Pages 77-88
Objectives: We examined the influence of food preferences on dietary behaviors and nutrient intake by determining the actual dietary habits of female university students and the relationship between these habits and food preferences.
Methods: We administered a questionnaire that assessed dietary habits, eating behaviors, and food preferences to female students at four universities in three prefectures from 2016 to 2018. There were 81 valid respondents (i.e., no missing responses over the 3-year study period). We analyzed these responses to determine potential relationships between food preferences, eating pattern, and nutrient intake by school grade (1-3). A five-point Likert scale was used to measure each variable. P-values < 0.05 were considered statistically significant.
Results: Over all three years, we observed a significant positive correlation between the preference for fried foods and meat dishes and fat and oil intake. Meat dish preference scores were significantly correlated with carbohydrate and protein intake across all grades. Additionally, snack preference scores were significantly correlated with total snack intake across all grades; sweet snack preference scores were significantly correlated with total snack intake in grades 2 and 3. Thus, respondents who preferred snacks and sweet treats―specifically in grades 2 and above―had more-frequent intake of snacks in the evening.
Conclusion: Female university students who preferred meat-based meals reported increased fat, carbohydrate, and protein intake. Those who preferred snacks and sweet treats also reported more-frequent snacking in the evening.
