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Jordan Journal of Applied Science-Humanities Series

DOI

https://doi.org/10.35192/jjoas-h.v22i2.4

Abstract

The study aimed to identify the level of health awareness and certain eating habits related to food awareness among a sample of students at the University of Applied Sciences. The sample consisted of 477 students, including 250 males and 227 females, from different levels of study and colleges within the university. The participants responded to a specific questionnaire designed to measure their level of health awareness and certain dietary habits, which consisted of 61 items distributed across 7 domains: nutrition, personal health, importance of physical activity, body composition and functioning, family health, and medical conditions. The results indicated that the overall level of health awareness among the study sample members was at a moderate level across all domains. Participants had high scores in the area of physical activity and perceptions related to textures and variety in food. Additionally, students from scientific disciplines scored significantly higher in terms of strength awareness. The findings also revealed that there were statistically significant differences in the overall level of health awareness across all areas based on the gender variable, favoring female students. However, there were no statistically significant differences based on the academic level variable in most areas of health awareness, except for the strength domain, which favored third-year students. Furthermore, there were no statistically significant differences based on the type of college attended, except in the area of body composition and functioning, which favored students from scientific colleges. The researcher recommended the need to develop a comprehensive strategy aimed at enhancing health awareness levels among students, as well as fostering cooperation and coordination between university administration and health institutions, particularly regarding the health needs of university students.

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© 2025 by the author(s). This is an open-access article distributed under the terms of the CC BY 4.0 Attribution license.