(P24-061-23) Food Choice Motives, General Nutrition Knowledge and Food Preferences of International Students in Universiti Putra Malaysia

Objectives: Many countries consider that international students are valuable contributors for national economy. However, little is known regarding food choice motives and general nutrition knowledge of international students in literature. The aim of this study was to determine food choice motives (FCM), general nutrition knowledge (GNK) and their contributions to food preferences of international students in Universiti Putra Malaysia.

Methods: Firstly, 619 respondents were asked about nine components of FCM including health and ethical concerns. Then, respondents’ nutrition knowledge was assessed. General nutrition knowledge questionnaire consisted of two sections: food groups (36 items) and diet, disease and weight management (21 items). The questionnaire was used to assess whether respondents were aware of food groups and the nutrients they contain as well as the knowledge about disease related to diet. Lastly, respondents were asked to rate six food group (animal, starch, dairy, fruit, snack and vegetable) questionnaire (77 food items). Pearson’s and Spearman correlation and multiple linear regression were conducted.

Results: Ethical concern (6.69 ± 2.64) was the least significant FCM. There were only 2.1% (food groups) and 17.8% (diet, disease and weight management) of the respondents had high nutrition knowledge. There was a significant and negative correlation between weight control (r=-0.115, p=0.005), ethical concern (r=-0.095, p=0.019) and the snack food preferences. On the other hand, there was a significant and positive relationship between knowledge of disease and weight management and two categories of food preference including fruit (r=0.206, p< 0.001) and vegetables (r=0.172, p< 0.001). Statistically significant contributions were noted between general nutrition knowledge about diet, disease and weight management (0.257, p< 0.001) and the fruit food preferences. Similarly, ethical concern (β= 0.265, p< 0.001) was the most significant contributor to vegetable preferences.

Conclusions: This study suggests that even though ethical concern was the least significant among the other food choice motives, it was a significant predictor of vegetable food preferences. A future study with broadened independent variables throughout Malaysia may allow further accurateness for the literature.

Funding Sources: None