Conceptualizing a model to study university students’ food choices based on the theory of planned behavior

Background: Higher education at the university level is essential for advanced learning, enhancing academic knowledge, and precipitating significant life changes. These include lifestyle adjustments, relocation from one’s primary residence, and the acquisition of autonomy in decision-making. Numerous students opt to reside in dormitories/hostels, resulting in notable alterations in dietary habits. Food habits at campus differ substantially from their previous domestic diets, potentially influencing their overall growth and development during their academic tenure. Method: The study employs the theory of planned behavior to conceptualize a model and understand university students’ food choices, utilizing qualitative research and a phenomenological approach. Snowball sampling selected 26 undergraduate and postgraduate students from technical and health science programs at a private university in Udupi, who were residing on campus for two to four years. Online interviews were audio-recorded with participants’ consent. Results: Transcribed interviews were coded and categorized to identify themes, which were subsequently conceptualized to develop a model based on the theory of planned behavior. The model illustrated the duration of students’ campus residence, provided insight into their perspectives on food events and consumption at the university dining facility (UDF), influenced by factors such as palatal preferences, cost considerations, temporal constraints (during academic activities), accessibility of nutritious options, academic-related stress, and insufficient nutritional knowledge. Two primary findings emerged: first, recommendation to display nutritional information in the dining facility; second, students exhibited a preference for consuming less healthy food options off-campus due to their lower monetary cost. Conclusion: The investigation offers valuable insights into the role of UDF in providing nutritionally balanced meals to students, which may contribute to improved health outcomes and enhanced academic performance. This research elucidates the relationship between students’ dietary choices and their subsequent impact on scholastic achievement.