The results of the study on alimentary health risk factors of medical university students

Objective. To assess the health risk factors associated with nutrition among medical students at different educational levels. Materials and methods. A cross-sectional study was conducted at the Pacific State Medical University from September to November 2024. The results presented are based on an assessment of the nutritional status of students aged 18 to 25 years, obtained through interviews with 300 individuals selected according to the principles of representative sampling. Specifically designed questionnaires included sections characterizing socio-demographic indicators, lifestyle, and dietary habits of the students. The individual dietary intake was analyzed using a frequency consumption method. Results. The paper identifies nutritional irregularities among students. A quarter of the respondents reported having three regular meals per day, while the remaining participants indicated having one to two main meals supplemented by one or more snacks. The study revealed that 23.7 % of respondents skip breakfast, 7.8 % skip lunch, and 5.6 % skip dinner. More than 75 % of students reported that their meals at home include primarily breakfast and dinner. Among the respondents, 75.7 % had their last meal after 8:00 PM, with about 20 % eating after 10:00 PM. The most popular food groups among male and female students are baked goods and pasta. In terms of beverages, students prefer coffee and sweet carbonated drinks. The frequency of animal protein intake among students of both genders ranges from 2 to 3 times per week. A certain deficiency in the consumption of milk and dairy products is noted. Despite inadequate intake of certain food groups, fast food products are popular among students. Conclusion. Dietary factors pose a high level of risk, characterized by reduced meal frequency, frequent skipping of main meals, particularly break-fast, late dinners, and prolonged intervals between meals. Insufficient consumption of specific food groups was noted, including whole grains, vegetables and fruits, meat and meat products, fish and seafood, milk and dairy products, eggs. The study revealed an increased consumption of processed meat products and fast food.