Gender differences in diet and health promoting nutrition among university students – Nature

Executive Summary

A cross-sectional study was conducted to assess the dietary habits of 1,269 students at the Józef Piłsudski University of Physical Education in Warsaw, Poland. The objective was to evaluate food consumption frequency and diet quality, contextualizing the findings within the framework of the United Nations Sustainable Development Goals (SDGs). Using the Food Frequency Questionnaire (FFQ-6) and the Pro-Health Diet Index (pHDI-10), the study revealed that the dietary patterns of the vast majority of students (over 92%) exhibit a low probability of health-promoting properties. This indicates a high predisposition to diet-related, non-communicable diseases, posing a direct challenge to the achievement of SDG 3 (Good Health and Well-being). Significant gender-based disparities in consumption were identified, underscoring the importance of SDG 5 (Gender Equality) in health promotion. The findings highlight an urgent need for targeted educational and environmental interventions within university settings to promote sustainable lifestyles and support the attainment of SDG 4 (Quality Education) and SDG 2 (Zero Hunger) by addressing all forms of malnutrition.

Introduction: Aligning Student Nutrition with Sustainable Development Goals

Rational nutrition is a critical component of a healthy and sustainable lifestyle, directly contributing to global public health targets. However, university students often adopt improper dietary habits due to academic, financial, and time constraints. These habits, characterized by high consumption of processed foods and low intake of fruits and vegetables, undermine progress toward key Sustainable Development Goals.

The Challenge to SDG 3 (Good Health and Well-being)

Improper nutrition among young adults is a primary driver of non-communicable diseases (NCDs) such as obesity and metabolic disorders. This trend directly conflicts with SDG Target 3.4, which aims to reduce premature mortality from NCDs. The dietary patterns observed in student populations represent a significant public health risk that can have long-term consequences, jeopardizing individual well-being and straining future healthcare systems.

The Role of Higher Education in Promoting SDG 4 (Quality Education)

Universities have a crucial role in fulfilling SDG Target 4.7, which calls for learners to acquire the knowledge and skills needed for sustainable lifestyles. This includes comprehensive nutritional education. This study investigates students at a sports-profile university, a cohort expected to have heightened awareness of healthy living. The findings provide insight into the gap between knowledge and practice, informing the need for more effective educational strategies that translate awareness into sustainable dietary behaviors.

Methodology

Study Design and Population

A cross-sectional study was conducted among 1,269 students (436 women, 833 men) at the Józef Piłsudski University of Physical Education in Warsaw. The average participant age was approximately 20 years. Participation was voluntary, and the study received ethical approval (SKE 01–40/2022).

Assessment Instruments

Dietary habits and quality were assessed using validated instruments to ensure reliable data collection.

• Food Frequency Questionnaire (FFQ-6): This tool was used to gather qualitative data on the consumption frequency of 62 food groups over the preceding 12 months.
• Pro-Health Diet Index (pHDI-10): Derived from the FFQ-6 data, this index evaluated the overall health-promoting quality of the participants’ diets, classifying them into low, moderate, or high probability categories.

Data Analysis

Statistical analysis was performed using Pearson’s chi-square (χ2) test to assess gender differences in consumption. Correspondence Analysis (CA) was employed to visualize relationships between food consumption patterns and participant demographics.

Key Findings and SDG Implications

Overall Diet Quality and SDG 3 (Good Health and Well-being)

The study’s most significant finding is the poor overall quality of student diets, which poses a direct threat to achieving SDG 3.

• The vast majority of both female (92.20%) and male (93.04%) students were classified as having a diet with a low probability of health-promoting properties.
• Only a marginal percentage of students (0.23% of women and 0.12% of men) achieved a high-quality diet score.
• This widespread adoption of unhealthy dietary patterns increases the long-term risk of NCDs, undermining SDG Target 3.4.

Gender Disparities and SDG 5 (Gender Equality)

The analysis revealed statistically significant differences in dietary choices between genders, highlighting the need for gender-sensitive health interventions as part of SDG 5.

• Male students reported significantly higher consumption of:
  1. Refined bread and red meat
  2. Fruit juices and sweetened beverages
  3. Beer, wine, and vodka
• Female students reported higher consumption of fruits and vegetables.
• These findings suggest that male students are adopting less rational dietary patterns, placing them at a potentially higher risk for diet-related health issues.

Consumption Patterns and SDG 12 (Responsible Consumption and Production)

Correspondence analysis illustrated a dietary profile misaligned with principles of sustainable and healthy consumption.

• A strong association was found between the consumption of unhealthy products, including sweetened beverages, salty snacks, and alcohol.
• Conversely, health-promoting foods such as vegetables, fruits, whole-grain products, and fish were consumed infrequently.
• This pattern reflects unsustainable consumption habits that contribute to poor health outcomes, running counter to the ethos of SDG 12, which encourages responsible consumption for human well-being.

Discussion: Contextualizing Dietary Habits within the SDG Framework

The Urgency for Nutritional Intervention to Support SDG 2 and SDG 3

The low pHDI-10 scores across more than 90% of the student population are alarming. This indicates a failure to meet basic nutritional guidelines, contributing to the “malnutrition” aspect of SDG 2 (Zero Hunger) and severely impeding progress on SDG 3 (Good Health and Well-being). Such dietary patterns, established in young adulthood, are likely to persist and lead to a higher incidence of NCDs later in life.

Socioeconomic and Environmental Determinants

While not measured directly, factors such as financial status and the campus food environment are known determinants of student food choices. The prevalence of unhealthy diets suggests that the university environment may not adequately support sustainable and healthy consumption. Improving access to affordable, nutritious food on campus is essential for creating an environment conducive to achieving health-related SDGs.

The Education Gap and SDG 4

The fact that these poor dietary habits were observed among students of a sports-focused university highlights a critical disconnect between knowledge and behavior. This points to a need for more impactful educational approaches under SDG 4 (Quality Education). Education must go beyond theoretical knowledge to instill practical skills and foster an intrinsic motivation for adopting healthy, sustainable lifestyles.

Recommendations and Conclusion

Strategic Interventions for Advancing Sustainable Development Goals

Based on the findings, the following interventions are recommended to improve student nutrition and contribute to the SDGs:

1. Integrate Targeted Nutrition Education (SDG 4): Universities should implement mandatory, practical nutrition workshops and courses, particularly for first-year students, to build foundational skills for healthy living.
2. Enhance Campus Food Environments (SDG 3 & SDG 12): University administrations should reform cafeteria and vending machine offerings to prioritize nutrient-dense, affordable, and appealing healthy food options, thereby promoting responsible consumption and well-being.
3. Provide Personalized Support (SDG 3): Offer access to dietetic consultations and promote the use of digital health applications to help students make informed and sustained dietary changes.

Conclusion

The dietary habits of university students in this study are characterized by low health-promoting potential and significant gender disparities, presenting a substantial barrier to achieving SDG 3 (Good Health and Well-being), SDG 4 (Quality Education), and SDG 5 (Gender Equality). The implementation of comprehensive, evidence-based interventions within the academic environment is imperative to foster healthier dietary patterns and support the broader agenda of sustainable development.

Analysis of Sustainable Development Goals in the Article

1. Which SDGs are addressed or connected to the issues highlighted in the article?

   The article on the dietary habits of university students connects to several Sustainable Development Goals (SDGs) by focusing on health, nutrition, education, and gender-specific behaviors. The primary SDGs addressed are:

   • SDG 2: Zero Hunger: While not addressing hunger in terms of food scarcity, the article directly tackles malnutrition through its focus on “improper dietary habits,” “diet quality,” and the “insufficient intake of key nutrients.” SDG 2 aims to end all forms of malnutrition, which includes the poor nutritional choices discussed, such as “excessive consumption of processed foods, sweetened beverages, low intake of vegetables and fruits.”
   • SDG 3: Good Health and Well-being: This is the most central SDG in the article. The study is framed as a “growing public health concern” and explicitly links poor diets to “diet-related diseases,” “overweight, obesity, or metabolic disorders.” The analysis of the Pro-Health Diet Index (pHDI-10) and the conclusion that most students have a “high predisposition to diet-related diseases” directly align with promoting health and well-being.
   • SDG 4: Quality Education: The article highlights a gap between knowledge and practice, noting that “even students of fields related to nutrition and physical activity… do not always apply this knowledge in practice.” It concludes by strongly recommending the “implementing educational programs promoting rational nutrition and healthy lifestyle choices,” which falls under the umbrella of providing comprehensive and effective education for life skills.
   • SDG 5: Gender Equality: The study systematically analyzes and reports on “significant gender differences” in food consumption. It finds that men consume items like red meat, sweetened beverages, and alcohol more frequently, while women make more “rational dietary patterns.” By disaggregating data by gender and highlighting these disparities in health-related behaviors, the article contributes to the understanding needed to create targeted interventions that address gender-specific challenges.

2. What specific targets under those SDGs can be identified based on the article’s content?

   Based on the issues discussed, the following specific SDG targets are relevant:

   • Target 2.2 (under SDG 2): “By 2030, end all forms of malnutrition… and address the nutritional needs of adolescents… and other groups.” The article’s focus on the poor dietary quality and nutritional status (including overweight, obesity, and underweight) of university students, who are young adults, directly relates to this target of ending malnutrition in all its forms for this demographic.
   • Target 3.4 (under SDG 3): “By 2030, reduce by one-third premature mortality from non-communicable diseases through prevention and treatment and promote mental health and well-being.” The study’s core concern is the “high predisposition to diet-related diseases” (which are non-communicable diseases like metabolic disorders) and the need for preventative measures like better nutrition. The research itself is a form of prevention-focused public health analysis.
   • Target 3.d (under SDG 3): “Strengthen the capacity of all countries… for early warning, risk reduction and management of national and global health risks.” The study serves as an early warning by identifying unhealthy dietary patterns in a large student population, highlighting a significant health risk. The recommendation for “targeted interventions” is a direct call for risk reduction and management.
   • Target 4.7 (under SDG 4): “By 2030, ensure that all learners acquire the knowledge and skills needed to promote sustainable development, including… sustainable lifestyles.” The article’s conclusion that universities should “prioritize nutrition education from the outset (workshops/courses)” is a direct call to action to equip students with the knowledge and skills for a healthy and sustainable lifestyle, which is a key component of this target.
   • Target 5.1 (under SDG 5): “End all forms of discrimination against all women and girls everywhere.” While not about overt discrimination, the article’s detailed analysis of gender-based differences in diet (“Significant gender differences were found in the consumption of refined bread, butter, fruits, vegetables, red meat, and poultry”) provides crucial data for understanding and addressing health disparities between genders, which is a step toward ensuring equal health outcomes.

3. Are there any indicators mentioned or implied in the article that can be used to measure progress towards the identified targets?

   The article mentions or implies several indicators that can be used to measure progress:

   • Prevalence of malnutrition (overweight and underweight): The study measures the Body Mass Index (BMI) of participants and finds that “a higher percentage of overweight and obese individuals were found in the groups with moderate and high probability of pro-health dietary properties.” This directly measures the prevalence of malnutrition (Indicator 2.2.2) in the studied population.
   • Frequency of consumption of specific food groups: The use of the Food Frequency Questionnaire (FFQ-6) provides detailed data on how often students consume healthy foods (fruits, vegetables, whole grains) versus unhealthy foods (sweetened beverages, processed meats, salty snacks). This data serves as a direct indicator of dietary quality and adherence to nutritional recommendations.
   • Harmful use of alcohol: The article specifically measures the consumption frequency of “beer, wine, and vodka,” noting that men consume them more frequently. This serves as an indicator related to Target 3.5 (Strengthen the prevention and treatment of substance abuse, including… harmful use of alcohol).
   • Pro-Health Diet Index (pHDI-10) Score: The study uses the pHDI-10 to assess overall diet quality. The finding that the “vast majority of both women (92.20%) and men (93.04%) were classified in the group with a low probability of pro-health dietary properties” provides a quantifiable metric to track improvements in diet quality over time, especially after educational interventions.
   • Gender-disaggregated data on dietary habits: The entire study is structured around comparing the dietary habits of men and women. This practice of collecting and analyzing data disaggregated by gender is a fundamental indicator for monitoring progress on SDG 5, as it allows for the identification and tracking of gender-specific trends and disparities.

4. Create a table with three columns titled ‘SDGs, Targets and Indicators” to present the findings from analyzing the article.

   SDGs	Targets	Indicators (Mentioned or Implied in the Article)
   SDG 2: Zero Hunger	Target 2.2: End all forms of malnutrition.	Prevalence of overweight, obesity, and underweight measured by BMI.
   SDG 3: Good Health and Well-being	Target 3.4: Reduce premature mortality from non-communicable diseases (NCDs). Target 3.d: Strengthen capacity for early warning and health risk reduction.	– Frequency of consumption of unhealthy products (sweetened beverages, red meat, alcohol) linked to NCDs. – Pro-Health Diet Index (pHDI-10) scores indicating predisposition to diet-related diseases. – Data on harmful use of alcohol.
   SDG 4: Quality Education	Target 4.7: Ensure learners acquire knowledge and skills for sustainable lifestyles.	Implied lack of practical application of nutritional knowledge, highlighting the need for educational programs on healthy lifestyles.
   SDG 5: Gender Equality	Target 5.1: End all forms of discrimination.	Collection and analysis of data on food consumption disaggregated by gender, revealing significant differences in dietary patterns between men and women.

Source: nature.com