Nourishing minds: the connection between healthy eating and academic success in higher education

TL;DR

This study explores how diet quality relates to academic performance in college students and finds that factors like gender and living arrangements influence dietary habits.

Contribution

The study identifies specific dietary associations with GPA and demographic factors among college students.

Findings

College students reported poor diet quality with scores ranging from 21% to 68%.

Students with high GPAs had higher total protein scores compared to those with lower GPAs.

Living arrangements and parental education influenced dietary components like protein and dairy intake.

Abstract

Academic performance is often highly prioritized among college students, sometimes at the expense of their health. Despite growing interest in this relationship, limited research with college students has explored how diet quality (DQ) varies by gender, first-generation status, and grade-point average (GPA). The purpose of this paper was to: (1) examine the relationship between DQ and academic performance in college students and (2) identify potential differences based on gender, first-generation status, and varying GPAs.

In this cross-sectional study, undergraduate students (n = 301), mean age 21.2 (SD ± 2.49), completed the validated Short Healthy Eating Index (sHEI) based on the USDA’s Healthy Eating Index (HEI) per 2015–2020 Dietary Guidelines for Americans, to examine DQ. Academic performance was assessed using self-reported GPA. Students were predominantly non-Hispanic White (63%), Female (61%), and 75% had at least one parent graduate college. Descriptive statistics, correlation, and one-way ANOVAs were used to analyze the data using SPSS V.29. GPA was categorized into 3 groups: high, mid, and low GPA groups. Results were significant when p < 0.05.

DQ scores ranged from 21% to 68%, with a mean of 44% (SD: ±2.494). There were no significant associations between GPA and total DQ. However, significant associations were found between gender and specific dietary components. Further, total protein scores were greater among students with a high GPA compared to low and mid-GPA groups (F = 5.214, p = 0.006). Plant-based protein was greater among students who had at least one parent graduate college compared to first-generation students (F = 3.435, p = 0.034). Students living independently had lower total protein scores compared to those living with family (F = 4.841, p = 0.029). Additionally, students without a current job had higher dairy scores than those employed (F = 4.280, p = 0.039).

Overall, college students reported poor DQ; however, personal (e.g., gender) and environmental factors (e.g., living arrangements) were associated with one’s DQ. Further investigation is needed to facilitate the development of effective interventions that encourage healthier dietary habits among college students to improve their overall health and wellness.

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