Özet:

AbstractIntroduction and Objective: Nutrition is defined as the use of nutritional elements in the body for maintaining life and protecting health. Adequate and balanced procurement of energy and nutritional elements is necessary for individuals to be healthy. Undernutrition and malnutrition are important problems for Turkey and one of the groups frequently experiencing nutrition problems is university students. University life is the beginning of a new period also in terms of nutrition in the lives of young, just like in many other areas. In this period, students experience not only an adaptation to a new order, but also a faster lifestyle, which increases their unhealthy and irregular nutrition behaviors. This study was conducted for the purpose of determining the nutrition culture of university students. Material and Method: The data of the study were collected from 10057 students studying in Harran University Osmanbey Campus. It was decided to include 760 individuals in the sample by using a formula used in determining the sample in cases where the number of individuals in the population is known and taking the pattern effect as two. It was also decided to include 950 students in the sample as 20.0% of the sample would not be reached. An evaluation was made on the basis of information of 930 students (participation: 97.9%). The data were collected by applying a questionnaire containing questions for determining descriptive information and some socio-demographic characteristics of the students and food consumption frequency form via face-to-face interview technique. Statistical analysis of the data was conducted by using the analysis of variance and Chi-Square tests. Values of p<0.05 were accepted as significant. SPSS packaged software was used in the statistical evaluation. Results: 52.0% of the students who participated in the study were female and 48.0% were male. The participants had an age average of 22.2±2.5 years and 20.0% were the first students, 22.0% were the second-year students, 28.1% were the third-year students, and 29.9% were the fourth-year students. 35.2% of the students were residing in the house with their friends; whereas, 32.2% were residing in the dormitory. While 38.5% of all students had three main meals a day, 7.2% only had one main meal. They skipped breakfast the most (44.1%). 54.4% of the students indicated that they skipped the meal due to lack of time and there was a significant difference between female and male students (p=0.000). 39.7% of female students and 48.2% of male students never had snacks (p=0.001). Female students (68.6%) had higher rates of eating fastfood than male students (45.7%) (p=0.000). The difference between students in terms of consuming fruits and vegetables was significant in favor of women (p=0.001). While male students consumed more fizzy drinks and bread than female students (p=0.000), female students consume herbal tea more (p=0.001). Conclusion: An important part of students skipped main meals and they had a high rate of eating fastfood. It is recommended to organize education seminars on importance of regular diet for a healthy life and academic achievement and increase the time allocated for these subjects in the curriculum.

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