Özet:

Aim: The purpose of this research is to evaluate the nutritional habits of students in the Department of Midwifery and Child Development at Kırşehir Ahi Evran University. Materials and Methods: The population of the descriptive study consisted of 752 students enrolled in the 2021-2022 academic year at Kırşehir Ahi Evran University Faculty of Health Sciences, and the sample consisted of 256 students. The research data were collected by sending an online link to the students between April and June 2022 after the necessary written permissions were obtained through the questionnaire form. In the analysis of the research, number-percentage distribution, arithmetic mean and Chi-square test were applied for descriptive statistical methods. Results: 5.9% of the students were obese, 34.0% of them didn’t skip breakfast, 71.1% of them preferred ayran for course, 42.6% preferred butter in meals, 65.6% preferred olive oil in salads. It has been determined that the frequency of consuming snacks varies daily, while studying/exam week, and at the TV/computer. Meat, milk, legumes, vegetables, fruit and sweet preferences and knowledge levels about foods were evaluated. In addition, the level of knowledge of antioxidant foods (p=0.009), the harmful effects of processed foods (p=0.003), the harmful effects of fast food diets on health (p=0.000), food choice, cooking techniques of foods in relation to diseases (p=0.024) and the desire to get information about healthy nutrition (p<0.05) were found to be significant. Conclusion: As a result, healthy nutrition education given to young people is important for healthy and sustainable nutrition with its positive effects on nutrition.

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