Eating habits of Polish university students depending on the direction of studies and gender

Purpose The purpose of this paper is to evaluate the eating habits of students in the field of management and engineering of food products compared to students from faculties not related to food science. Furthermore, another aim is to conduct gender-wise assessment to determine the type of eating habit, i.e., careful or binge eating. Design/methodology/approach The research involved 400 students from all years of study. The survey was conducted in 2017–2018 and the selection of the sample was intentional. The research used a questionnaire form. Additionally, χ2 test was performed to assess the statistical independence of characteristics. Findings It is found that most students who pledge proper nutrition are women. The majority of respondents ate 3–4 meals in day and regular consumption of breakfast was declared among 42 percent of respondents. The consumption of sweet snacks between meals is reaffirmed by the half of the respondents. Students of the food sciences more often than others believed that they eat healthier and more regularly, although students of non-food directions most often declared intake of five or more meals a day. Research limitations/implications An important limitation of the conducted study is a relatively small research sample. It consisted of university students from one of the largest academic centers in Poland. The results cannot be generalized to all students in this country. In the future, a similar survey should be conducted on a larger scale and cover all similar fields of management and engineering of food products in Poland. In addition, it would be worth expanding the research and examine graduates who found employment in the food industry. Practical implications The results of the conducted research are a good source of information on the differences in the way of feeding studying women and men. While such studies are not very revealing, the comparison between students in food and non-food fields can be considered a novelty. The described results can be used by the students themselves, but above all, by the authorities of universities conducting food science programs. Social implications The students do not eat properly which can lead to nutritional deficiencies and can deteriorate mental and physical endurance damaging overall health. Originality/value The described research is important due to the observed deteriorating eating habits and growing overweight of young adults in developed countries like Poland. They show that education of food technologists, even at the academic level, does not always allow to avoid mistakes in their own nutrition.