Abstract:
Health encompasses mental, intellectual, social, and spiritual aspects, reflecting a holistic dimension. Dietary practices, crucial to individual health, profoundly affect university students, who represent the future workforce. This study examines the eating behaviours of undergraduates at one of the leading public universities in Sri Lanka during the economic crisis, with a focus on gender differences in dietary habits. A cross-sectional study conducted in March-April 2023 surveyed 400 students aged 21-27 from the Faculty of Arts, University of Peradeniya. Data were collected via stratified random sampling and a structured questionnaire using a 5-point Likert scale. Ethical standards ensured participant privacy and confidentiality. Data analysis was performed using SPSS with significance set at p < 0.05. The sample was predominantly female, with a mean age of 21 years. Findings showed that 52% of students had a normal body weight, with a mean BMI of 20.37 kg/m². However, 36.8% were underweight with a higher prevalence of overweight among females. Rice was the most commonly consumed food (74.8%), with females consuming significantly more than males. Females also had a higher intake of sugary foods and placed greater emphasis on taste. Food selection was influenced by price (85.3%), appearance (51.1%), convenience (55.3%), and cleanliness (73.3%), with no significant gender differences. However, females preferred buying food from hostel canteens and using food delivery services more than males. Food purchasing behaviours varied by academic year. Notably, 90.8% of students were dissatisfied with university canteen food, with females reporting higher dissatisfaction. Despite gender stereotypes, male students consumed fewer sweetened foods, while females’ higher intake posed health risks. Cultural practices, gender roles, and commuting limitations influenced females' preference for hostel canteens, tied to safety and transportation concerns. These findings highlight the need for culturally and socially informed interventions to promote healthier eating habits among students, improving their overall well-being.
