Belogianni Katerina, Ooms Ann, Lykou Anastasia, Moir Hannah Jayne
Faculty of Health, Social Care and Education, Kingston University & St George's, University of London, Kingston upon Thames, UK.
Department of Nutritional Sciences, King's College London, 150 Stamford Street FWB, Room 4.103, LondonSE1 9NH, UK.
Public Health Nutr. 2021 Dec 9;25(10):1-8. doi: 10.1017/S1368980021004754.
To investigate nutrition knowledge (NK) in university students, potential factors affecting knowledge and predictors of good NK.
A cross-sectional study was conducted in 2017-2018. The revised General Nutrition Knowledge Questionnaire was administered online to assess overall NK and subsections of knowledge (dietary recommendations, nutrient sources of foods, healthy food choices and diet-disease relationships). The Kruskal-Wallis test was used to compare overall NK scores according to sex, age, ethnicity, field of study, studying status, living arrangement, being on a special diet and perceived health. Logistic regression was performed to identify which of these factors were associated with a good level of NK (defined as having an overall NK score above the median score of the sample population).
Two London-based universities.
One hundred and ninety students from various academic disciplines.
The highest NK scores were found in the healthy food choices (10 out of 13 points) and the lowest in the nutrient sources of foods section (25 out of 36 points). Overall NK score was 64 out of 88 points, with 46·8 % students reaching a good level of knowledge. Knowledge scores significantly differed according to age, field of study, ethnicity and perceived health. Having good NK was positively associated with age (OR = 1·05, (95 % CI 1·00, 1·1), P < 0·05), White ethnicity (OR = 3·27, (95 % CI 1·68, 6·35), P < 0·001) and health rating as very good or excellent (OR = 4·71, (95 % CI 1·95, 11·4), P < 0·05).
Future health-promoting interventions should focus on increasing knowledge of specific nutrition areas and consider the personal and academic factors affecting NK in university students.
调查大学生的营养知识（NK）、影响知识水平的潜在因素以及良好营养知识的预测因素。
于2017 - 2018年进行了一项横断面研究。通过在线方式发放修订后的《一般营养知识问卷》，以评估总体营养知识及知识的各个子部分（饮食建议、食物的营养素来源、健康食物选择以及饮食与疾病的关系）。采用Kruskal - Wallis检验，根据性别、年龄、种族、研究领域、学习状态、居住安排、是否遵循特殊饮食以及自我感知健康状况来比较总体营养知识得分。进行逻辑回归分析，以确定这些因素中哪些与良好的营养知识水平相关（良好营养知识水平定义为总体营养知识得分高于样本人群的中位数得分）。
两所位于伦敦的大学。
来自不同学科的190名学生。
在健康食物选择部分（满分13分，得10分）的营养知识得分最高，而在食物的营养素来源部分（满分36分，得25分）得分最低。总体营养知识得分为88分中的64分，46.8%的学生达到了良好的知识水平。知识得分因年龄、研究领域、种族和自我感知健康状况而有显著差异。良好的营养知识与年龄呈正相关（比值比[OR]=1.05，95%置信区间[CI]为1.00至1.1，P<0.05）、白人种族（OR = 3.27，95% CI为1.68至6.35，P<0.001）以及自我健康评级为非常好或优秀（OR = 4.71，95% CI为1.95至11.4，P<0.05）。
未来的健康促进干预措施应侧重于增加对特定营养领域的知识了解，并考虑影响大学生营养知识的个人和学术因素。
