Análise das práticas alimentares de estudantes do curso de nutrição em uma instituição pública de ensino superior.

Abstract

The transition into higher education entails substantial changes that may shape dietary practices, particularly in response to greater autonomy, financial constraints, and academic demands. Among Nutrition students, although technical knowledge may guide food choices, its translation into everyday practice is frequently constrained by external factors. This study was therefore undertaken to better understand how academic training relates to dietary self-care. Objective: To analyze the frequency of food and beverage consumption among Nutrition students at different stages of the undergraduate program, considering factors related to dietary practices. Methods: This quantitative, descriptive, comparative, cross-sectional study included 102 Nutrition students from the Federal University of Campina Grande (UFCG), Cuité campus, Paraíba, Brazil. Data were collected through an electronic questionnaire based on the Dietary Guidelines for the Brazilian Population and food frequency questionnaire models described in the literature and adapted to the study objectives. The chi-square test (p < 0.05) was used to assess associations between the stage of the program and consumption frequency. Results and Discussion: The sample was predominantly female, and 79.4% of participants reported an individual monthly income of up to one Brazilian minimum wage for their own living expenses. Socioeconomic conditions were perceived as the main factor related to food choices. During periods of greater academic demand, participants reported increased consumption of ultra-processed snacks, pre-prepared foods, and meals away from home. Although most acknowledged the influence of the knowledge acquired during the program, 78.4% reported difficulties applying it to their routine. Traditional foods, such as rice, beans, and meats, coexisted with processed and ultra-processed products, while fruit, nuts and oilseeds, herbs, and spices were consumed less frequently. The stage of the program was associated with the consumption of ultra-processed foods and beverages (p = 0.021), which was lower among students in the final stages, and alcoholic beverages (p = 0.042), which was higher among those in the initial stages. Conclusion: Food choices were related to socioeconomic factors and academic demands. The lower consumption of ultra-processed foods among students in the final stages is a relevant finding, although the cross-sectional design precludes causal attribution to academic training. The findings underscore the importance of student support and health promotion actions suited to university life.