Background: Diet rich in fruits and vegetables is associated with a decreased risk for many chronic diseases. Several studies have shown low fruit and vegetable consumption among university students.
The burden of disease associated with inadequate nutrition negatively affects their health Objectives: Assessment of fruit and vegetable [F and V] consumption among medical students, knowledge of daily requirements, perceptions of benefits, barriers and motives for [F and V] consumption and identify their acceptance of accessible healthy food
Methods: A self-administered questionnaire adapted from Food Attitudes and Behaviors Survey [FAB] was completed by 473 students. Scores were calculated for knowledge, benefits, barriers and motives. Food events were done in between teaching sessions and in the faculty campus where healthy stuffs were provided. Students' acceptance of healthy food was assessed by those who got food items during events and those who expressed willingness to try food stuffs in future events Results: Knowledge of the recommended five daily servings for F and V was recalled by 8.2% of students, 110 [23.26%] consumed 5 servings of F and V daily. Mean knowledge score percent was 28.11+/-26.69 and higher among males [P < 0.01] . Mean benefit score percent was 83.9+/-11.7, for barriers 61.75+/-16.55 and for motivation 59.79+/-19.83. Males as well as smokers had higher mean barrier score [P < 0.01] . Healthy food items were tried by 35.7% of students. Fresh orange juice, green salad and banana were the most requested items. Almost 44% expressed willingness to try healthy food in future events
Conclusion and Recommendation: Medical students have infrequent F and V consumption;however, they have motives to consume them. A high frequency of students accepts presence of healthy food environment. Wider access is recommended
Sahar Mohamed Sabbour ,Sahar Mohamed Sabbour ,Wafaa Mohamed Hussein ,Ghada Essam Eldin Amin ,
Fruit and vegetable consumption among medical students in an Egyptian university: knowledge practice and attitude towards accessible healthy food,
Egypt. J. Community Med. 2018;
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