Abstract:

This study is aimed at researching gender-based eating habits in university students. For this purpose, a total of 385 university students completed the dietary habits index survey was evaluated. In statistical processes, the T-Test and the Quadratic Test were used. The men who participated in the study were 20.47 and the women 20.32 and the men 20.32 and the men 20.32 and the women 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20.32 and the men 20. The body mass index was 22.88 kg/m2 in men and 20.82 kg/m2 in women. The ratio is 0.89 cm in men and 0.79 cm in women. The average score of the dietary habits index was 12.14 in men and 13.62 in women. According to gender, size, body weight, body mass index have statistically significant differences between back and back environment and back/back ratio and eating habits index score (p<0,05 and p<0,001). There is no statistically meaningful difference between the student's consumption of fat and sweetened foods and eating preferences from outdoors-selling menus such as hamburger, potato fried, pizza (p>0,05). In cases of adding salt to their foods by gender, students consume more than 3 cups of coffee, cola and tea per day, dana meat, sheep meat and salad, sauce, juice, etc. There were differences in eating preferences (p<0,05 and p<0,001). Again, foods made with dried potatoes such as fruit, vegetable dishes, bulgur or dried beans, nuts, peanut butter, preferences to eat and the food jumping conditions also vary according to gender (p<0,05). The conclusion is that the student’s preferences for single meals vary according to gender and that the preferences for eating affect the body weight and the back/knee ratio. Men's students are middle and women's students are at risk of high levels of eating habits.  It is recommended that both groups be trained about eating preferences. It should be given awareness especially to men that they don’t miss the meal. However, it is necessary to contribute to the production of food in the industry. The use of additives and sweeteners known to be harmful to the health and the use of food additives and sweeteners used to keep foods in package for a long time, in particular in production, is considered to be very important small steps to be taken for very healthy future generations from commercial concerns.

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