Özet:

This study aimed to examine university students' fruit and vegetable (F/V) consumption status and related factors and determine the influencing factors and barriers. The study was conducted with 630 students studying at university in the 2016-2017 academic year. Data were collected using a questionnaire questioning students' sociodemographic characteristics, daily fruit and vegetable (F/V) consumption, factors and barriers affecting F/V consumption. F/V intake status was assessed according to World Health Organization (WHO) recommendations, and the adequacy of F/V intake was compared with nutrition and health habits. The mean daily total F/V consumption of students was 3.1 (1-5) portions. According to WHO recommendations, 71.4% had inadequate daily F/V consumption, while only 28.6% had adequate F/V consumption. As vegetable consumption increased, fruit consumption also increased (r=0.398, p<0.001). The correlation between body weight and fruit and vegetable consumption was statistically not significant (r=-0.007, r=-0.026, respectively) (p>0.05). A significant difference was found only between place of living and adequate F/V consumption (p<0.001). There were no significant differences between gender, socioeconomic status and Body Mass Index (BMI) and adequate F/V consumption. The main factors preventing F/V consumption were; long preparation and cooking times (52.0%), vegetable dishes were not found to be satisfying (48.7%), and vegetable consumption was not liked (36.2%). The most important barrier is the perception of adequate consumption. A significant difference was found between students' perceptions of their F/V consumption and current status (p<0.001). Of the students who thought their F/V consumption was adequate, 58.1% consumed inadequate among the students who consume inadequate F/V, 50.0% think of increasing their F/V consumption. The F/V consumption of 71.4% of the students was inadequate, and the inadequate F/V consumption status of students living in dormitories, students who consumed biscuits-chocolates at snacks, and students who preferred fast food for meals outside the home was higher than the other groups. University students do not consume adequate F/V. Therefore, it is necessary to improve the knowledge and behaviors of university students regarding F/V consumption and overcoming the barriers to F/V consumption.

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