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March 13, 2026PLoS ONEOpen Access

Conceptions of food healthiness among nutrition and food science undergraduates: A mixed-methods study in a Spanish university

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Authors

RCRicard Celorio-SardàMAM. AguileraCSClaudia SOAR

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Overview

Mixed-methods study explores food healthiness concepts in nutrition students, revealing key differences and implications for training.

Key Points

  • This research aims to explore how nutrition and food science undergraduates define healthy food and how these views differ across several factors.
  • Conducted two focus groups with 13 participants for qualitative insights.
  • Distributed a structured online questionnaire to 300 students for quantitative data.
  • Analyzed differences by degree, gender, and year of study.
  • Students define healthy eating through moderation, variety, and nutrient balance.
  • Nutrition students rated red and processed meats more negatively compared to Food Science peers.
  • Academic progression showed a more favorable view of fish, nuts, and fermented foods.

Cite This Study

Celorio-Sardà et al. (2026) studied this question.

synapsesocial.com/papers/69b3ac2b02a1e69014ccda41https://doi.org/10.1371/journal.pone.0344433
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