DIETARY HABITS ADJUSTMENT OF INTERNATIONAL STUDENTS IN KAZAKHSTAN

Abstract

This study, using a quantitative research approach, examined the dietary habit adjustment challenges of international students in Kazakhstan. Dietary habits are intricately related to the general well-being of individuals. However, they are deeply rooted in cultural upbringing, making individuals resistant to change as they grow. Nevertheless, a proper adaptation of the dietary habits of international students is needed to ensure their general well-being and facilitate their academic and personal pursuits. To explore the problem, this study utilised a nonexperimental, correlational, cross-sectional research approach, using the validated, selfadministered Food Frequency and Dietary Habits Questionnaire for data collection. 72 participants were selected using convenience sampling. The study examined the relationship between dietary habits changes and factors such as nutritional knowledge, country of origin, length of stay, and access to familiar ingredients. Data were analysed using one-way ANOVA, a correlation matrix, Pearson correlation analysis, and descriptive statistics. The findings revealed no statistically significant relationship between dietary habit adjustment and factors such as length of stay or continent of origin. Additionally, most students lacked nutritional knowledge. However, this did not significantly influence their dietary habits. Notwithstanding, access to familiar ingredients was a major challenge that affected students’ dietary habits, but varied by their continent of origin. The findings highlight the need for universities to provide practical nutritional education, including workshops and cooking classes, to help international students make informed food choices using local ingredients. Establishing international food markets on campus and collaborating with local grocery stores can also improve access to culturally relevant ingredients. Further studies should focus on using a qualitative approach to understand the x specific dietary needs of international students.