Relationships between food environment, general nutrition knowledge, and food preferences among international students in a public university in Malaysia

Introduction: The growing population of international students in Malaysia has underscored the need to better understand their food preferences. Despite this, local studies addressing this topic have remained scarce. This study aimed to determine relationships between nutrition knowledge and food environment and their respective contributions to food preferences among international students at a Malaysian public university. Methods: This cross-sectional study included 619 international students. A structured questionnaire was used to assess general nutrition knowledge and food environment. Students were asked to rate their preferences for 77 food items using a five-point Likert scale, ranging from “dislike a lot” (1) to “like a lot” (5). The food items were categorised into six groups, namely animal foods (14 items), starches (12 items), dairy products (8 items), fruits (15 items), vegetables (20 items), and snacks (8 items). Results: A significant negative relationship was observed between dairy preference and affordability (r=-0.115, p=0.005). Students who lived off campus reported significantly greater preference for vegetables (M=75.49) than those who lived on campus (M=72.84). Nutrition knowledge related to diet, disease, and weight management emerged as the strongest predictor of fruit preference (β=0.257, p<0.001). Conclusion: General nutrition knowledge and food accessibility emerged as significant predictors of food preferences. Nutrition intervention programmes and efforts to improve access to fresh food options on campus may help encourage healthier food preferences among international students.

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