الفهرس 
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Abstract
Unhealthy dietary habits are among the major risk factors for obesity and related chronic diseases, particularly if adopted during early adulthood (Nasreddine L, et al., 2012) (Rinaldi AE, et al., 2012). They are becoming more frequent due to the nutritional transition that is affecting populations across developing countries (Gharib N, et al., 2011) (Costa Silva Zemdegs J, et al., 2011), where traditional healthy diets, including the Mediterranean diet, are being progressively replaced by more westernized dietary patterns (Costa Silva Zemdegs J, et al., 2011) ( Mehio Sibai A, et al., 2010).
University students seem to be the most affected by this nutrition transition (Baldini M, et al., 2009); studies from developed countries have shown that young adults leaving their parents and living away from home to attend college experience numerous health-related behavioral changes, including the adoption of unhealthy dietary habits (Wengreen HJ, et al., 2009) ( Cluskey M, et al., 2009). These behaviors are mostly attributed to drastic changes in the environment and resources available. frequent exposure to unhealthy foods and habits (Huang TT, et al), leading to higher consumption of high caloric snacks, fast foods, and lower consumption of fruits and vegetables, i.e., replacing their consumption of nutrient-dense foods with energy-dense nutrient-poor foods (US Department of Health and Human Services, et al., 2010). added to this, skipping meals may also become more frequent (Azadbakht L, et al., 2013), even students living with their parents experience these behavioral changes to a lesser extent.
Studies in the Middle East show that adolescents and adults eating behaviors are adversely being influenced by the changing environmental factors leading to alarming rates of overweight and obesity and higher metabolic risk factors causing diabetes, hypertension, and other chronic diseases (Alsheikh-Ali AA, et al., 2014) (Salim EI, et al., 2009). Understanding young adults eating habits is the key to evaluate nutritional adequacy and preventing diet- related diseases later in life (Demory- Luce D, et al., 2006).
Aim of this study was to evaluate the dietary habits among Sohag University students.
The total number of participants in this study was 792, with more than half of them (452; 57.1%) were from Medicine faculty and the remaining 340 participants (42.9%) were from faculty of education. the mean age of the Education faculty students was 18.87 years, and that of medical students 18.75 years. A little more than half of the medical students were females 54.2%, and over 81.5% among Education faculty students. Weight, height and BMI were all significantly higher among medical students (66.8 Kg, 166 cm and 24.08, respectively) compared to Education faculty students (60.7 Kg, 162 cm and 23.11, respectively). Most of the medical students were from rural areas, which was opposite to the case in Education faculty students. Regarding to the housing, difference between the two groups regarding outside housing either, in University housing or with friends, for medical students (25% and 17% respectively), for Education faculty students (13% and 26 respectively).
Regarding the socioeconomic status or family income, the majority of students from both groups were from families with moderate income. However, 12.4% of medical students had high family income, compared to only less than 2% among Education faculty students. This was reflected to the educational level of the parents which were significantly higher among medical students.
Parents’ occupation also showed difference between the two groups. Professional jobs were seen among fathers of 79% and mothers of 49% of medical students, compared to only 50% and 24% among Education faculty students, respectively.
The consumption rate of fresh fruits, raw vegetables and cooked vegetables among medical students was higher than that of Education faculty students, specially vegetables. In addition, consumption of meat/poultry was significantly higher among Medical students compared to Education faculty students. With more than 20% of Medical students ingest meat at least once daily compared to only 8.5% among Education faculty students.
While the ingestion of fish, eggs and pulses among education faculty students was significantly higher than medical students. The percentages of Education faculty students ingesting fish at least 1-3 times per month was 41% compared to around 50% among medical students. The consumption of bread/cereals was significantly higher among Medical students compared to Education faculty students.
On the other hand, chips ingestion was higher among Education faculty students compared to Medicine faculty students. This was less manifest regarding potatoes, rice and pasta, which also showed significant rise among Education faculty students compared to Medical students. Regarding milk consumption, it was higher among Education faculty students.
The ”two daily” frequencies of the three meals among medical students were higher than Education faculty students. On the other hand, skipping meals among medical students was also higher than Education students. 30% and 11% of medical students skipped breakfast and supper respectively. The proportion of Education faculty students having their breakfast at home (50%) higher than medical students (42.9%). But in the case of lunch, where 76.8% of medical students had their lunch at home, compared to only 66.8% of Education faculty students.
On the other hand, there was no significant difference between the two groups regarding supper, with 78.5% of medical students and 78.2% of Education faculty students had their supper at home.
Conclusion
In conclusion, most of our students didn’t take the daily vegetables and fruits portions recommended by WHO, in addition there was deficiency in their protein intake. Their milk and dairy products were deficient which may expose them to dangers of calcium deficiency. These were the most common unhealthy dietary habits of the students. Significant differences were observed between the two faculties’ students.
RECOMMENDATIONS
• Each country should have its own dietary guidelines which clearly state national recommendations for nutrient consumption that promote academic achievement to university and college students.
• The college should have policies and practices regarding meal provision for the students and evaluate them more often with the help of nutritionists.
• The importance of healthy diet specially for academic performance should be included in the college academic programs. Diet quality improvement by increasing fruits, vegetables, and whole grains consumption, and reduce the consumption of saturated fats and extra-calorie foods, will provide more adequate energy and nutrients for the brain.
• Clinical nutritionists and dieticians in the university medical administration should continuously assess nutritional awareness levels among the students and provide nutrition alertness services and nutritional counseling to students. They should give quarterly reports on the nutritional status of students who visit the clinic as it helps college authorities to take nutrition seriously.
• Further research is needed to determine the extent of the relationship between healthy food and increased academic performance.