Comparison of Perceived Dietary Intakes Among International, Multicultural, and Non-Hispanic White College Students

Background/Objectives: College life shapes the dietary habits and food preferences of young adults by exposure to new foods and independence in dietary choices. This study described and compared self-reported food intakes and perceived dietary changes among International (34%), Multicultural (28%), and non-Hispanic White (38%) students at a Midwest United States university (n = 823; aged 18–34 years; 56% women). Importantly, the analysis extended to distinctions among multiple ethnic subcultures by nativity in the same setting. Methods: Students completed an online survey comprising a dietary fat food frequency questionnaire (FFQ), an acculturation scale, and reported intake patterns for alcohol, caffeinated beverages, four nutrient-rich food groups, and perceptions of cultural foods access and diet change. Results: International student diets had lower percentages of calories from fat (p = 0.006) and they reported less consumption of red meats and hyperpalatable foods compared to US non-Hispanic White and Multicultural students (both p < 0.001). Yet, International students showed the largest increases in intakes of these foods (p < 0.001). Alcohol consumption rose most sharply among US non-Hispanic White students. Multicultural ethnic subgroups had few significant differences. The Asian Indian, East Asian, and Middle Eastern International students showed strong differences in dietary patterns. Acculturation scales were not consistent predictors of food intake for International students. Middle Eastern and East Asian subgroups had the lowest dominant society immersion scores compared to other International students. Conclusions: These findings support the need for disaggregated data by cultural subgroups beyond the ‘international’ classification. Cultural affinity and acculturation have nuanced effects on perceived dietary shifts, underscoring the need for targeted nutrition support for all college students, especially vulnerable International students with limited cultural food access.