Abstract
AIM This study investigated boarding university students’ perceptions of food choices, eating habits, food preparation experiences, and their tendency to consume readymade or self-prepare meals with a view towards helping young adults achieve better quality diet and lifestyle.
METHOD An online questionnaire survey was conducted through the Moodle platform of the Hong Kong Institute of Education (HKIEd).
RESULT Findings revealed that more than half of the respondents agreed that taste and food hygiene are their prime concern in food purchase (60%) and they will always look upon the price when they purchase food (55%) but not so many of them (22%) consider nutritional needs as important. Most of them have some experiences in using the residence hall kitchen facilities to prepare meals (44% <5 times a week and 38 % 6-12 times a week), and are confident in making up a simple meal. About two third of them (67%) believed that they are capable in modifying recipes to provide varieties in meals. The major reasons for those who seldom cook in the residence hall include inconvenient procurement of ingredients, lack of time, feeling troublesome, unsatisfactory food storage and limited facilities provided. Respondents also consume fast food and restaurants meals outside the campus (69%) and takeaway meals in the residence halls (54%) about 5 times a week. Up to 3 quarter of the respondents (75%) thought that their current eating habit in the dormitory has posed adverse effects on their health. The sample (68%) generally believes food literacy courses provide in HKIEd would help them live a healthier lifestyle.
CONCLUSION Findings inform significance of food literacy education in the HKIEd general education curriculum to help improve diet quality of boarding students, and provide evidence base reference for policy implementation regarding facilities and environment in residence halls that support healthy eating lifestyle. Copyright © 2016 XXIII IFHE World Congress.
METHOD An online questionnaire survey was conducted through the Moodle platform of the Hong Kong Institute of Education (HKIEd).
RESULT Findings revealed that more than half of the respondents agreed that taste and food hygiene are their prime concern in food purchase (60%) and they will always look upon the price when they purchase food (55%) but not so many of them (22%) consider nutritional needs as important. Most of them have some experiences in using the residence hall kitchen facilities to prepare meals (44% <5 times a week and 38 % 6-12 times a week), and are confident in making up a simple meal. About two third of them (67%) believed that they are capable in modifying recipes to provide varieties in meals. The major reasons for those who seldom cook in the residence hall include inconvenient procurement of ingredients, lack of time, feeling troublesome, unsatisfactory food storage and limited facilities provided. Respondents also consume fast food and restaurants meals outside the campus (69%) and takeaway meals in the residence halls (54%) about 5 times a week. Up to 3 quarter of the respondents (75%) thought that their current eating habit in the dormitory has posed adverse effects on their health. The sample (68%) generally believes food literacy courses provide in HKIEd would help them live a healthier lifestyle.
CONCLUSION Findings inform significance of food literacy education in the HKIEd general education curriculum to help improve diet quality of boarding students, and provide evidence base reference for policy implementation regarding facilities and environment in residence halls that support healthy eating lifestyle. Copyright © 2016 XXIII IFHE World Congress.
Original language | English |
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Publication status | Published - Jul 2016 |