BackgroundUniversity represents a key transition into adulthood for many adolescents but there are associated concerns about health and behaviours. One important aspect relates to diet and there is emerging evidence that university students may consume poor quality diets, with potential implications for body weight and long-term health. This research aimed to characterise dietary patterns of university students in the UK and their sociodemographic and lifestyle antecedents.MethodsAn online, cross-sectional survey was undertaken with a convenience sample of 1448 university students from five UK universities (King’s College London, Universities of St Andrews, Southampton and Sheffield, and Ulster University). The survey comprised a validated food frequency questionnaire alongside lifestyle and sociodemographic questions. Dietary patterns were generated from food frequency intake data using principal components analysis. Nutrient intakes were estimated to characterise the nutrient profile of each dietary pattern. Associations with sociodemographic variables were assessed through general linear modelling.ResultsDietary analyses revealed four major dietary patterns: ‘vegetarian’; ‘snacking’; ‘health-conscious’; and ‘convenience, red meat & alcohol’. The ‘health-conscious’ pattern had the most favourable micronutrient profile. Students’ gender, age, year of study, geographical location and cooking ability were associated with differences in pattern behaviour. Female students favoured the ‘vegetarian’ pattern, whilst male students preferred the ‘convenience, red meat & alcohol’ pattern. Less healthful dietary patterns were positively associated with lifestyle risk factors such as smoking, low physical activity and take-away consumption. The health-conscious pattern had greatest nutrient density. The ‘convenience, red meat & alcohol’ pattern was associated with higher weekly food spending; this pattern was also identified most consistently across universities. Students reporting greater cooking ability tended towards the ‘vegetarian’ and ‘health-conscious’ patterns.ConclusionsFood intake varied amongst university students. A substantial proportion of students followed health-promoting diets, which had good nutrient profiles obviating a need for dietary intervention. However, some students consumed poor diets, incurred greater food costs and practised unfavourable lifestyle behaviours, which may have long-term health effects. University policy to improve students’ diets should incorporate efforts to promote student engagement in cooking and food preparation, and increased availability of low cost healthier food items.Electronic supplementary materialThe online version of this article (10.1186/s12937-018-0398-y) contains supplementary material, which is available to authorized users.

The present study reveals risk of dietary inadequacies amongst homeless people alongside a lack of control over food choices. Charitable meal services are suggested as a vehicle for improving the dietary intake and nutritional health of homeless people.

The first year of university life has been identified as a period associated with body weight gain (1,2) . However, little is currently known about the reasons for this weight gain (1,2) . This study examined eating habits and physical activity levels among university students in the UK in relation to body weight gain.University student members of Slimming World in the UK completed an online survey about their weight gain, eating habits and physical activity levels at university prior to joining Slimming World. Chi-Square tests were employed to examine factors associated with four categories of self-reported weight gain at university (<3·2 kg; 3·2-6·4 kg; 6·4-12·7 kg; >12·7 kg).Data from 247 current student members who reported to have gained weight whilst at university were entered into the analysis. Of these students, 99% were female and 73% were between 18 & 25 years of age. The majority (67%) of students reported to have gained between 3·2 kg and 12·7 kg during their time at university; 24% reported to have gained over 12·7 kg. The majority (65%) of students reported gaining between 3·2 kg and 12·7 kg during their first year. Before joining Slimming World, approximately half of all students consumed at least three ready meals or convenience foods each week; students reporting greatest weight gain reported most frequent consumption of these foods (χ 2 = 32·0; df = 9; p < 0·001). Also, 56% of students reported that they consumed at least 'a few' takeaways or fast food meals each week; students reporting greatest weight gain also reported most frequent consumption of these foods (χ 2 = 11·3; df = 3; p = 0·009). Only 20% of students consumed fruit and vegetables daily and students reporting greatest weight gain reported least frequent consumption (χ 2 = 21·2; df = 9; p = 0·01). Students reporting weight gain of 3·2-6·4 kg were more likely to consume alcohol on one or two nights of the week (χ 2 = 13·1; df = 6; p = 0·041), however over one third of all students reported drinking alcohol on at least three nights of the week. Students reporting extremes of weight gain (<3·2 kg and >12·7 kg) were more likely to attribute a lack of 'knowledge or skills to cook healthily' to their weight gain (χ 2 = 11·7; df = 3; p = 0·009). Only 15% of students reported levels of physical activity that approached government guidelines. Counter-intuitively, however, students who reported the greatest weight gain at university reported greater levels of physical activity (χ 2 = 20·1; df = 6; p = 0·003). The range of self-reported weight gain among this student sample was large. Consumption of takeaways and fast food, ready meals and convenience foods, and fruit and vegetables were associated with weight gain. Further, prospective studies to confirm these associations are now needed.