The Relationship Between Academic Stress and Risky Food Consumption in Nutrition Students of Universitas Negeri Makassar
Keywords:
academic stress, risky food, nutrition studentsAbstract
Background: Academic stress is one of the psychological challenges faced by students, which may influence their eating behavior. Students often cope with stress by consuming risky foods, especially those high in sugar, fat, and sodium. Objectives: This study aimed to analyze the relationship between academic stress and risky food consumption among nutrition students at Universitas Negeri Makassar. Methods: This was a quantitative research using a cross-sectional design. A total of 65 students from the 2021 cohort were selected using proportional stratified random sampling. Data were collected through the Perceived Academic Stress Scale (PASS) and a Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ). Statistical analysis was performed using Spearman rank correlation. Results: The majority of students experienced moderate academic stress (50.8%), while 36.9% had a high frequency of risky food consumption. Most commonly consumed risky foods were sweet foods (mean 27.15) and sweet beverages (mean 20.92). Nutritional intake showed excessive consumption of fat (55.4%), sodium (43.1%), and sugar (49.2%), while carbohydrate and protein intake were generally below recommended levels. There was a significant positive correlation between academic stress and risky food consumption (r = 0.325, p = 0.008). Conclusion: Academic stress is significantly associated with higher risky food consumption among nutrition students. Interventions are needed to promote healthier coping strategies and dietary patterns in students experiencing academic stress.
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