Knowledge, Perceived Barriers, and Whole‐Grain Bread Consumption among University Students in Southwest Iran in the 2024–2025 Academic Year: A Cross‐Sectional Study

Background and Aims Whole‐grain bread is rich in fiber and micronutrients, yet student consumption is low and linked to poor health outcomes. This study evaluates students' nutritional knowledge, perceived barriers to whole‐grain bread consumption, and overall dietary habits at Ahvaz Jundishapur University of Medical Sciences. Methods A cross‑sectional study of 567 students (408 undergraduates, 159 postgraduates) assessed knowledge, barriers, and dietary habits using a validated questionnaire. Two trained nutritionists conducted face‑to‑face interviews. The questionnaire was pretested in 50 students; the barriers section showed high reliability (α = 0.88) and CVI/CVR = 1. Results Of 567 students, 239 (42.15%) rarely consumed whole‑grain bread, 144 (25.4%) consumed it 1–2 times per month, and 184 (32.45%) consumed it ≥ 1–3 times per week. Mean knowledge and barrier scores were 13.88 and 18.53, respectively. Significant associations were found between whole‑grain consumption and education status ( p = 0.04), knowledge (< 0.001), barriers ( p < 0.001), sugar‑sweetened beverage (SSB) intake ( p = 0.04), and the number of main meals per day ( p = 0.006). Positive correlations with knowledge ( r = 0.196) and negative correlations with barriers ( r = −0.422) were observed (both p < 0.001). Higher knowledge was associated with greater dairy intake (OR = 1.194; 95% CI: 1.079–1.321), while barriers correlated negatively with vegetable (OR = 0.943; 95% CI: 0.907–0.980), fruit (OR = 0.941; 95% CI: 0.910–0.974), and dairy intake (OR = 0.938; 95% CI: 0.906–0.972), and positively with sweet/salty snacks (OR = 1.067; 95% CI: 1.029–1.105). Conclusion Students showed moderate to high awareness of whole‐grain bread benefits; however, low consumption was associated with accessibility and price. Higher whole‐grain bread intake was associated with better overall dietary quality.