Table 2.
Aggregated results across the 7 groups on the main dietary changes since attending university.
| Idea | Total (n = 39) | Freshmen (n = 16) | Non-freshmen (n = 23) | Female (n = 22) | Male (n = 17) | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| SS | RI | Freq. | Rank | SS | RI | Freq. | Rank | SS | RI | Freq. | Rank | SS | RI | Freq. | Rank | SS | RI | Freq. | Rank | |
| Lack of time for cooking | 50 | 8.55 | 15 | 1 | 17 | 7.08 | 6 | 5 | 33 | 9.57 | 9 | 1 | 39 | 11.82 | 11 | 1 | 11 | 4.31 | 4 | 8 |
| Low financial availability | 48 | 8.21 | 15 | 2 | 25 | 10.42 | 7 | 1 | 23 | 6.67 | 8 | 3 | 26 | 7.88 | 8 | 2 | 22 | 8.63 | 7 | 2 |
| Not having a varied diet | 40 | 6.84 | 16 | 3 | 18 | 7.50 | 5 | 4 | 22 | 6.38 | 11 | 4 | 17 | 5.15 | 9 | 5 | 23 | 9.02 | 7 | 1 |
| Consumption of junk food | 36 | 6.15 | 11 | 4 | 21 | 8.75 | 7 | 2 | 15 | 4.35 | 4 | 9 | 17 | 5.15 | 5 | 6 | 19 | 7.45 | 6 | 4 |
| Gaining knowledge about food (e.g., choosing/preparing food) | 28 | 4.79 | 8 | 5 | 11 | 4.58 | 3 | 9 | 17 | 4.93 | 5 | 6 | 7 | 2.12 | 2 | 19 | 21 | 8.24 | 6 | 3 |
| Change of daily routine | 27 | 4.62 | 7 | 6 | 0 | 0.00 | 0 | 28 | 27 | 7.83 | 7 | 2 | 11 | 3.33 | 3 | 13 | 16 | 6.27 | 4 | 6 |
| Exclusion of many healthy foods | 22 | 3.76 | 6 | 7 | 0 | 0.00 | 0 | 28 | 22 | 6.38 | 6 | 5 | 8 | 2.42 | 2 | 15 | 14 | 5.49 | 4 | 7 |
| Consuming cheaper foods | 21 | 3.59 | 9 | 8 | 6 | 2.50 | 2 | 17 | 15 | 4.35 | 7 | 8 | 18 | 5.45 | 7 | 3 | 3 | 1.18 | 2 | 21 |
| Low availability of healthy foods | 18 | 3.08 | 6 | 9 | 18 | 7.50 | 6 | 3 | 0 | 0.00 | 0 | 32 | 18 | 5.45 | 6 | 4 | 0 | 0.00 | 0 | 31 |
| Irregular meal times | 17 | 2.91 | 5 | 10 | 7 | 2.92 | 3 | 14 | 10 | 2.90 | 2 | 15 | 15 | 4.55 | 4 | 9 | 2 | 0.78 | 1 | 27 |
| High consumption of coffee | 17 | 2.91 | 5 | 10 | 13 | 5.42 | 4 | 8 | 4 | 1.16 | 1 | 24 | 17 | 5.15 | 5 | 6 | 0 | 0.00 | 0 | 31 |
| Study-related stress | 17 | 2.91 | 5 | 10 | 0 | 0.00 | 0 | 28 | 17 | 4.93 | 5 | 6 | 17 | 5.15 | 5 | 6 | 0 | 0.00 | 0 | 31 |
| Imbalanced diet due to lack of time | 17 | 2.91 | 4 | 13 | 14 | 5.83 | 3 | 7 | 3 | 0.87 | 1 | 25 | 0 | 0.00 | 0 | 35 | 17 | 6.67 | 4 | 5 |
| Careless shopping | 14 | 2.39 | 5 | 14 | 0 | 0.00 | 0 | 28 | 14 | 4.06 | 5 | 10 | 11 | 3.33 | 4 | 12 | 3 | 1.18 | 1 | 22 |
| Unhealthy lunch box | 14 | 2.39 | 4 | 15 | 14 | 5.83 | 4 | 6 | 0 | 0.00 | 0 | 32 | 14 | 4.24 | 4 | 10 | 0 | 0.00 | 0 | 31 |
| Little desire to cook | 13 | 2.22 | 5 | 17 | 0 | 0.00 | 0 | 28 | 13 | 3.77 | 5 | 11 | 3 | 0.91 | 1 | 26 | 10 | 3.92 | 4 | 9 |
| Consumption of ready-to-eat foods | 12 | 2.05 | 5 | 20 | 10 | 4.17 | 4 | 10 | 2 | 0.58 | 1 | 28 | 7 | 2.12 | 3 | 18 | 5 | 1.96 | 2 | 17 |
| Less healthy food regime | 10 | 1.71 | 3 | 22 | 0 | 0.00 | 0 | 28 | 10 | 2.90 | 3 | 14 | 1 | 0.30 | 1 | 30 | 9 | 3.53 | 2 | 10 |
SS, sum of scores; RI, relative importance; Freq, frequency of voting; Rank, ranked priority. The bold value is to highlight the ranked priorities of the themes.