THE RELATIONSHIP BETWEEN NUTRITIONAL KNOWLEDGE AND FOOD CHOICES AMONG STUDENTS AT THE UNIVERSITY OF JOHANNESBURG, SOUTH AFRICA

Abstract

Introduction: A balanced diet heavily influences a student's cognitive function and academic achievement. Evidence remains limited on the extent to which nutritional knowledge translates into healthier food choices among South African university students. This study evaluated the role of nutritional knowledge in the dietary decision-making of 600 students at the University of Johannesburg. Methods: An online survey was carried out from July to November 2022. The target population was registered undergraduate and postgraduate students in all faculties. Results: Nutritional literacy appeared to be high among participants (average score: 4 out of 5). High awareness of balanced diets and the risks of processed foods was observed, with no significant differences by age, gender, or accommodation status. Despite this, dietary behaviours did not consistently reflect this knowledge. More than half of the students (58%) rarely consumed the recommended fruit intake, while substantial proportions frequently consumed packaged white bread (47%), fried foods (36%), and sugar-sweetened beverages (28.5%). The primary drivers of the food selection were cost (83%), availability (64%), and convenience (58%). Nutritional awareness (40.5%) and social influences (41%) had a moderate impact. A weak but significant association between nutritional knowledge and healthier dietary behaviors was observed (|r| = 0.09–0.17; p<0.05), especially on increased consumption of wholegrains and vegetables, and reduced intake of fast foods and sugar-sweetened beverages. Conclusion: Nutritional knowledge accounted for only a limited proportion of dietary behaviour. Promotion of healthy eating on campus should therefore combine nutrition education with efforts to improve the affordability, availability, and convenience of healthy food.