Food and Health Literacy Among University Students: Sociodemographic Insights
Author(s)
Viola Keczeli, BSc, MSc1, Andrea Gubicskóné Kisbenedek, BSc, MSc, PhD2, Alexandra Makai, BSc, MSc, PhD3, Imre Boncz, MSc, PhD, MD4, Zsófia Verzár, MD, PhD5.
1Doctoral School of Health Sciences, University of Pécs, Pécs, Hungary, 2Institute of Human Nutrition and Dietetics, University of Pécs, Pécs, Hungary, 3Institute of Physiotherapy and Sport Science, University of Pecs, Pécs, Hungary, 4Institute for Health Insurance, University of Pécs, Pécs, Hungary, 5Institute of Emergency Care, Pedagogy of Health and Nursing Sciences, University of Pécs, Pécs, Hungary.
1Doctoral School of Health Sciences, University of Pécs, Pécs, Hungary, 2Institute of Human Nutrition and Dietetics, University of Pécs, Pécs, Hungary, 3Institute of Physiotherapy and Sport Science, University of Pecs, Pécs, Hungary, 4Institute for Health Insurance, University of Pécs, Pécs, Hungary, 5Institute of Emergency Care, Pedagogy of Health and Nursing Sciences, University of Pécs, Pécs, Hungary.
OBJECTIVES: Food literacy (FL) and Health Literacy (HL) are increasingly recognized as key determinants of individual health behavior. While international research has addressed their separate roles in promoting healthy lifestyles, few studies have investigated the direct relationship. This study aimed to examine the association between FL and HL levels among university students and to identify sociodemographic patterns influencing these skills.
METHODS: The cross-sectional study was conducted in the second semester of the 2024/2025 academic year among students at the University of Pécs. FL was assessed using the Short Food Literacy Questionnaire (SFLQ), and HL was measured using the Brief Health Literacy Screening Tool (BRIEF). The questionnaire also included socio-demographic data, questions related to nutrition, motivation, and shopping habits. (Ethical approval number: 9760-PTE2023)
RESULTS: Students from all faculties of the University of Pécs participated in the research, on average, students had a medium level of FL with a score of 36.47 points (SD:7.53). In terms of HL level, 11.32% (n=150) of the students were adequate, 47.25% (n=626) were marginal, and 41.43% (n=549) were inadequate. A significant positive correlation was found between FL and HL levels (p=0.001). Women achieved significantly higher FL scores (p=0.003), while no gender difference was observed in HL levels (p=0.097). Medical and health science students showed significantly higher FL and HL scores compared to students from other faculties (p=0.001; p=0.012). The level of FL was most influenced by how important healthy eating was to parents during childhood (p<0.001) whereas age was more of socio-demographic factor for HL (p<0.005).
CONCLUSIONS: Findings confirm significant correlation between FL and HL levels, and highlight gender- and faculty-based differences. Childhood parental influence and age were key predictors of FL and HL, respectively. These results suggest the importance of tailoring education strategies to specific student groups in order to improve both competencies effectively.
METHODS: The cross-sectional study was conducted in the second semester of the 2024/2025 academic year among students at the University of Pécs. FL was assessed using the Short Food Literacy Questionnaire (SFLQ), and HL was measured using the Brief Health Literacy Screening Tool (BRIEF). The questionnaire also included socio-demographic data, questions related to nutrition, motivation, and shopping habits. (Ethical approval number: 9760-PTE2023)
RESULTS: Students from all faculties of the University of Pécs participated in the research, on average, students had a medium level of FL with a score of 36.47 points (SD:7.53). In terms of HL level, 11.32% (n=150) of the students were adequate, 47.25% (n=626) were marginal, and 41.43% (n=549) were inadequate. A significant positive correlation was found between FL and HL levels (p=0.001). Women achieved significantly higher FL scores (p=0.003), while no gender difference was observed in HL levels (p=0.097). Medical and health science students showed significantly higher FL and HL scores compared to students from other faculties (p=0.001; p=0.012). The level of FL was most influenced by how important healthy eating was to parents during childhood (p<0.001) whereas age was more of socio-demographic factor for HL (p<0.005).
CONCLUSIONS: Findings confirm significant correlation between FL and HL levels, and highlight gender- and faculty-based differences. Childhood parental influence and age were key predictors of FL and HL, respectively. These results suggest the importance of tailoring education strategies to specific student groups in order to improve both competencies effectively.
Conference/Value in Health Info
2025-11, ISPOR Europe 2025, Glasgow, Scotland
Value in Health, Volume 28, Issue S2
Code
EPH112
Topic
Epidemiology & Public Health, Health Policy & Regulatory, Health Service Delivery & Process of Care
Topic Subcategory
Public Health
Disease
No Additional Disease & Conditions/Specialized Treatment Areas