Nutritional Status and Food Consumption of Nursing Students in Southern Nursing College Network

Abstract

Introduction: Food consumption is a critical indicator of nutrient intake and profoundly influences nutritional status and overall health. Maintaining optimal health is crucial for nursing students, who, as health exemplars, play a vital role in promoting healthy lifestyles. However, there remains a dearth of studies specifically examining the types of foods consumed, particularly in southern regions and college dormitory settings. Therefore, this study aimed to investigate nursing students’ nutritional status and food consumption in the Southern Nursing College network to improve their health and well-being. Methods: A cross-sectional descriptive study was conducted to investigate the nutritional status and food consumption patterns of nursing students enrolled at the Southern Network Nursing College during the academic year 2023. Multi-stage sampling randomly selected 372 representatives. Then, data were collected using a general information questionnaire and a food frequency questionnaire. Descriptive statistics and chi-square analyses were employed for data analysis. Results: The majority of participants were female (92.74 %), with an average age of 20 years (SD = 1.38) and a cumulative Grade Point Average (GPAX) of 3.33 (SD = 0.31). Nutritional status varied, with 51.61 % classified as normal, 26.34 % as overweight, and 22.04 % as underweight. Factors associated with nutritional status included academic year, monthly income, alcohol consumption, and meal patterns. Food items commonly consumed included sticky rice with grilled chicken/pork, milk, bakery items for breakfast; noodles, rice and curry, and carte food for lunch; carte food, noodles, and salad for dinner; snacks, milk, and cold beverages between meals; and milk, snacks, and instant noodles for late-night consumption. These dietary choices reflected a high intake of carbohydrates and fats, potentially posing significant health risks to nursing students, a concern that needs immediate attention. Conclusion: Noteworthy sources of carbohydrates include sweetened milk, beverages, snacks, and bakery items. Food consumption significantly impacts nutritional status and overall health. The findings of this study have direct implications for the nursing profession, highlighting the need for nursing professional organizations and educational institutions to address nursing students’ nutritional needs. The urgency of this issue is underscored by the need for continuous monitoring of dietary habits, coupled with the provision of healthy food alternatives, which is essential for promoting their well-being.