Factors That Most Influence the Choice for Fast Food in a Sample of Higher Education Students in Portugal

Abstract

The frequency of fast food consumption among higher education students is high, causing worrying implications for public health. This study aims to relate the factors that influence the choice for fast food with social factors, nutritional status, and fast food consumption in a sample of higher education students in Portugal. An online questionnaire was developed and disseminated by social networks among students during the first half of 2023. Two hundred and thirty-seven students participated, mainly female (65.4%), who were attending public higher education institutions (59.1%), with a median of age of 20.0 (19.0; 22.0) years, and about 20% of the sample had overweight. Approximately 80% consumed fast food, and almost 40% consumed it more than once or twice a week. Predominantly (78.0%), they chose hamburger meals, spending EUR 8.0 per meal. The factors that most influenced the choice of fast food were ease or convenience of preparation (59.9%), price (48.5%), and flavor (28.3%). There were also differences between sexes and between those attending public and private higher education institutions regarding whether they usually consume fast food or not. The body mass index was positively associated with age (r: 0.142; p = 0.029) and with fast food spending (r: 0.146; p = 0.024). The results have implications for public health and clinical nutrition, and can support more effective strategies to improve food choices in higher education students.

A Pilot Study on Dietary Choices at Universities: Vending Machines, Canteens, and Lunch from Home

“…In addition to the university food environment, other factors influence the dietary choices of higher education students [ 2 ]. Studies indicate that the primary determinants of food choices among university students include lack of time, convenience, cost, taste, health status, social and physical environment, concerns about weight control [ 4 , 5 , 6 ], and even food sustainability [ 7 , 8 ].…”