Impact of stress on food choice behavior of health science students at the university of Ghana: implications on healthy lifestyle behavior practices
1
Department of Dietetics, University of Ghana, Accra, Ghana
Popul. Med. 2026;8(Supplement Supplement 1):A1544
ABSTRACT
BACKGROUND:
University life exposes students to various stressors, including adapting to new social environments, academic demands, and lifestyle changes. Stress has been shown to influence food choices, often directing individuals towards highly palatable, energy-dense sugary and fatty foods. Excessive intake of such foods increases risk of weight gain and obesity-related diseases among students. This study aimed to determine the food choice behaviour of Allied Health students at the University of Ghana based on their stress levels.
METHODS:
A cross-sectional study was conducted among 230 Health Science students at the University of Ghana, Legon and Korle-Bu campuses. Data was collected using an online food frequency questionnaire to assess socio-demographic characteristics and food choice patterns. Stress levels were measured using the 10-item Perceived Stress Scale, while food choice behaviour was assessed using the Three-Factor Eating Questionnaire (TFEQ). The chi-square test was used to determine associations between stress and food choice behaviour. Statistical significance was set at p < 0.05.
RESULTS:
Majority of respondents were males (55.2%), and most (98.2%) were aged between 18 and 27 years, with mean age of 21.9 ± 2.3 years. Most students (83.5%) experienced moderate stress. High proportion reported frequent consumption of fried foods, with 55.6% consuming them at least once weekly, while fruit intake was generally low, with 21.7% consuming fruits once weekly. Stress was significantly associated with fried food consumption (p = 0.007) and exercising for more than 30 minutes (p = 0.019). Feeling very hungry significantly predicted uncontrolled eating during stressful situations (p = 0.003).
CONCLUSIONS:
Food choice behaviour was not broadly affected by stress, except when students felt very hungry, which led to uncontrolled eating. High fried food intake and low physical activity were associated with stress. Health promotion interventions are needed to encourage healthy eating and regular physical activity, particularly during stressful periods.
University life exposes students to various stressors, including adapting to new social environments, academic demands, and lifestyle changes. Stress has been shown to influence food choices, often directing individuals towards highly palatable, energy-dense sugary and fatty foods. Excessive intake of such foods increases risk of weight gain and obesity-related diseases among students. This study aimed to determine the food choice behaviour of Allied Health students at the University of Ghana based on their stress levels.
METHODS:
A cross-sectional study was conducted among 230 Health Science students at the University of Ghana, Legon and Korle-Bu campuses. Data was collected using an online food frequency questionnaire to assess socio-demographic characteristics and food choice patterns. Stress levels were measured using the 10-item Perceived Stress Scale, while food choice behaviour was assessed using the Three-Factor Eating Questionnaire (TFEQ). The chi-square test was used to determine associations between stress and food choice behaviour. Statistical significance was set at p < 0.05.
RESULTS:
Majority of respondents were males (55.2%), and most (98.2%) were aged between 18 and 27 years, with mean age of 21.9 ± 2.3 years. Most students (83.5%) experienced moderate stress. High proportion reported frequent consumption of fried foods, with 55.6% consuming them at least once weekly, while fruit intake was generally low, with 21.7% consuming fruits once weekly. Stress was significantly associated with fried food consumption (p = 0.007) and exercising for more than 30 minutes (p = 0.019). Feeling very hungry significantly predicted uncontrolled eating during stressful situations (p = 0.003).
CONCLUSIONS:
Food choice behaviour was not broadly affected by stress, except when students felt very hungry, which led to uncontrolled eating. High fried food intake and low physical activity were associated with stress. Health promotion interventions are needed to encourage healthy eating and regular physical activity, particularly during stressful periods.
| eISSN: | 2654-1459 |
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
