An exploration of factors that influence food choices among students of the University of KwaZulu-Natal, Howard College Campus, Durban, South Africa.

Abstract

Background: Food is an important aspect of our life and unhealthy food choices are a major cause of Non-Communicable Diseases (NCDs), that lead to rising mortality globally and in South Africa. The transition from high school to university makes food choices very challenging to university students, who were used to home-prepared meals. As students move away from home and become more independent as they enter university life, they tend to opt for easy and convenient foods served in cafeterias or fast-food outlets on and around campus. These fast foods are generally regarded to be unhealthy due to high fat and carbohydrate compositions. These dietary habits are detrimental to university students’ health and wellbeing, which increase their susceptibility to chronic illnesses in later years. The aim of the study is to explore qualitatively the factors that influence food choices among students at the University of KwaZulu-Natal, Howard College Campus in Durban, South Africa in applying the Food Choice Process Model (FCPM). Objective: The study explores the factors that influence food choices and whether these factors propel or hinder healthy food choices among university students. It aims to examine students’ beliefs, attitudes, and knowledge regarding food and healthy eating, and how best to inform students about making healthy food choices. Methods: An in-depth semi-structured interview guide was used for data collection which allowed for flexibility of responses since it is iterative in nature and consists of open-ended questions, that gives opportunities for further probing and exploration. Purposive sampling was used to invite 16 university students to participate in the study and thematic analysis was used to analyze the data. Results: The findings suggest that university students describe their food choices with respect to life events or experiences and personal food systems. As a life experience, university students perceived modifications to the food environment that includes an increase in fast foods establishments and convenient stores and restaurants, which also marks a shift from traditional to modern foods. University students indicated how factors such as taste, time, convenience, and the daily living determine their dietary patterns. Conclusion: University students seem to have adequate knowledge on what constitutes healthy dietary patterns, but do not practice these habits despite their awareness of the benefits of healthy eating and the risks associated with unhealthy eating. The study further revealed the importance of different stakeholders and health supportive environments in promoting healthy food choices among university students.