KNOWLEDGE AND PRACTICES REGARDING ULTRA-PROCESSED FOOD CONSUMPTION AMONG SECOND- AND THIRD-YEAR MEDICAL STUDENTS AT HANOI MEDICAL UNIVERSITY IN 2025-2026 AND ASSOCIATED FACTORS
Main Article Content
Abstract
Objective: To assess the knowledge and practices related to the consumption characteristics of ultra-processed foods among second- and third-year students who consume these foods at Hanoi Medical University in the academic year 2025-2026, and to analyze several associated factors.
Methods: A cross-sectional descriptive study was conducted among 429 students using a self-administered questionnaire on the REDCap platform. Data were analyzed using Jamovi software with a statistical significance level of p < 0.05.
Results: Students demonstrated relatively good knowledge of ultra-processed foods, with more than 80% correctly answering basic questions. However, the prevalence of high consumption of ultra-processed foods remained considerable. Lower monthly income was significantly associated with higher ultra-processed food consumption, and this group had lower mean knowledge scores. No statistically significant associations were found with gender, academic year, or current living arrangement.
Conclusion: Although medical students had relatively good knowledge of ultra-processed foods, their consumption practices were not commensurate with this level of knowledge. Interventions combining food literacy enhancement and improvements to the university food environment are needed.
Article Details
Keywords
Ultra-processed foods; knowledge; practices; medical students; Vietnam.
References
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