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Relationship between Knowledge of Diet, Eating Habit and Environment with Meal Choices of University’s Students

1Amanina Mat Ghani, 2Nik Fakrulhazri,

2Ahmad Junaidi Jaafar, 2Fatin Amira Ani 1Faculty of Hotel and Tourism Management, UiTM Terengganu

2Faculty of Business Management, UiTM Terengganu Corresponding e-mail: amanina2979@tganu.uitm.edu.my

Abstract The issues of meal choice is getting more critical especially among the younger age groups. Failure to address its importance will eventually led to unhealthy living and thus becoming liabilities to the nation. This paper attempts to investigate the relationship between knowledge of balance diet, eating habit, and environment issues as related to meal choices among university students in the state of Terengganu. For further exploration the examination on differences were analyzed for understanding similarities or differences. A total of 580 samples were captured through quota sampling to provide an insight of the research issues. The result of the investigation revealed that all the three predictors were linearly significant to be associated with the meal choice. However further analysis through multiple regression demonstrated that eating habit among the students need further exploration as it is not stable to be a predictor. Keyword: meal choice; knowledge of balance diet; eating habit; environment

1. BACKGROUND OF STUDY

Awareness about the need to remain healthy through proper meal is becoming a major concern to most nation today as well as become one of the global attention (Broccia et al., 2008). Having a proper adequate knowledge and understanding of healthy diet are strongly attached to the selection of meal taken to most people. Although the standard of living as well as the quality of life reported to be progressively favourable, but few attempt has been taken to instill favourable habits towards food consumption especially among the youth in most part of the nation.

Healthy meal choices appeared to be part of healthy living when a person adopted a healthy diet and continuously eating a variety of foods according to the food pyramid guide. On top of that, the purpose of a balanced intake of food is to meet the special needs of the body (Andova, 2014). For example, eating more fruits and vegetables, balancing the food intake with physical activity, choose foods that give low fat and cholesterol plus reducing the amount of salt and sugar in foods. Besides that, healthy eating means consuming the right quantities of foods from all food groups in order to lead a healthy life. Diet is often referred to as some dietary regimen for losing weight. However, diet simply means what food we eat in the course of a 24-hour, one week, or one month.

This survey attempted to investigate the relationship between meal choices of university’s students and their knowledge of diet, eating habit and environment in Terengganu which specifically involved students of Universiti Teknologi MARA (UiTM), Universiti Sultan Zainal Abidin (UniSZA) and Universiti Malaysia Terengganu (UMT). This paper will furnish findings on to what extent level of knowledge, diet, eating habits, and environment that usually assumed to be part of daily routine elements influencing the meal choive among students.

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1.1 Problem Statement The rising number of obese people in Malaysia has caused the nation to be ranked most obese country in Southeast Asia, and sixth most obese in the Asia-Pacific. Some 14% of its population is considered obese now, which was reported to be only 4% in 1996 (World Health Organization, 1998). The percentage of obese in Malaysia had increased 10% in 15 years ago. Even though most of citizens were continuously been reminded and asuumed to some extent having knowledge about the healthy meal, they still did not get the correct information and placed little attention about the need to grow up with as part of their daily eating habit.

Our discussion with several dieticiancs and doctors in the state of Terengganu came into a conclusion that large numbers of the population, ranging from small kids up to the adults seems to suffer from chronic information overload when it comes to healthy eating issues. With the bombardment of information inflows to the public in terms of health and diet related matters, it further complicate issues on healthy diet as related to the meal choice.

Realizing the ease of obtaining knowledge and information about healthy meal choice, the societies most probably assumed that university students are well informed about the positive and negative outcome of having more appropriate meal choice in shaping their physiological and emotional stability during their enrollment years.

1.2 Significant of Study As the unit of analysis focused on the universities students, the findings of this study will provide evidence about their knowledge about the healthy meal choices that will help them to control and maintain a healthy lifestyle. Moreover, this survey also will help the students to ensure their body gets all nutrients needed. Since meals are to be provided by various food service sector, findings of the investigation will provide a general framework to the service provider towards not only enhancing their businesses but understanding the need to be socially responsible in doing businesses. 1.3 Objective of Study The major objectives of this paper are as follows:

- To explore the inclination of appropriate meal choice among universities’students - To investigate the relationship between balanced diet, eating habits and environment

with meal choices. - To examine the meal choice of the students between three selected universities. - To examine the impact and the best predictors in the selection of meal choice among

universities students.

1.4 Scope of Study The study is about the knowledge of healthy meal choice toward university’s students. The data were collected from all university’s student at UiTM, UniSZA and UMT in Terengganu. There were only three predictors involving balance diet, eating habit and campus environment were surveyed and observed for assessing their influence on the meal choice among university’s students. With such a focus the possibility of generalization of samples could be achievable among the institutionof higher learning in the state of Terengganu. As for the entire nation we can deliberately used the findings as a guideline for designing the appropriate strategies for developing the framework of understanding meal choices among universities students.

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2. LITERATURE REVIEW

2.1 The meal choice of University’s students The growth of the Malaysian’s per capita income and changes in the lifestyle has generally empowered consumers to have more choice for food and beverages, financially capable, more healthier consciousness and willingness to consume more nutritional values of their food intake (Ahmad Hanis et al, 2012). The complexity of food technology preparation and needs to be satisfied, further make meal choice to be a complex process. The phenomenon of changes occurred from the childhood to the oldest person, as they are exposed to variety or different kinds of meal choice. Pilgrim (1957) advanced the model in which internal (physiological dimensions of the individual together with external dimensional criterias) to some extent affecting perception of the sensory characteristics of foods. Furst et al. (1996) had proposed an interesting conceptual model of food choice. The three main components that portrayed the model involved: (1) life course: person’s experiences, (2) influences: ideals, personal factors, resources, social framework and food context, and (3) personal system of strategies for making choices and value negotiations: sensory perceptions, monetary considerations, convenience, health and nutrition, management of relationships and quality. In general, women prefer to have healthier diet compared to men because of their desire to control their physical outlook, their concern about health internally and externally and also due to be ethically concerns on selection of meals (Pollard et al., 1998). On the other hand, men usually opt to go for proper diets that have fewer low fat foods, less high fiber foods and fewer fruits and vegetables compared to women (Schafer et al., 1999a; Wardle et al., 2004). Even though several efforts have been taken by parents in taking care of their children’s meal, but quite often they find difficulties to stop their children eating fast foods or junk foods. Children are less sensitive in understanding that obesity and high cholesterol are crucial health problem for the fast foods connsumers. Even if parents repeatedly explained the bad sides of fast food, children contionously enjoying to eat fast food (Mattson & Helmersson, 2007). Thompson et al., (1994) agreed that one of the challenges that dominate attitude and beliefs in food choice, was those concerning flavor enhancement that formed as an additional ingredients of the new food products and followed by the beliefs about enhancing one’s health. Thus one of the general assumption of choosing the right meal also very much associate with the food quality (Siti Noraishah Dollah, 2012). 2.2 Balanced Diet Knowledge of balanced diet of a person provides the direction as to which foods and drinks work best in shaping someone’s diet. The elimination of trans fats and excess calories, scientifically proven able to reduce the risk of cardiovascular diseases and other disorder associated with obesity. In addition, a balanced diet means not only reducing the amount of excess calories from each meal taken, but limiting ourselves to more frequent, smaller portions and serving sizes. Thus, knowledge of which foods work best in diet may help to achieve a healthy living and more easygoing lifestyle. The health policy in UK recommends the increasing the variety of food in the diet to maintain a good health (Department of Health, 1992; 1999). The challenging task that needed serious notification is when to identify the exactly mechanisms to protect the complexity of human diet that can develop to have the cancer. For example, there are difficulties of isolating and studying individual food component, because many thousands of components in foods in the world. Also, there are many confounding factors which is diet that are high in meat are also likely to be low in fruit and vegetables and high in animal fat and sugar. Dietary intake is a significant part of consumer behavior. Research on the health behavior has been conducted from many perspectives, such as the impact of self-efficacy (Chew et al., 1998), the effect from subjective norm (Povey et al., 2000), and the gender-specific differences in terms of nutritional intake (Garcia et al., 2005). For instance, women have a

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higher awareness and have better knowledge of nutrition than men (Kiefer et al., 2005). Young adults, the elderly, men with health problems and those diagnosed with a severe, life-threatening disease who could be potentially motivated to make dietary changes beside women. Other unhealthy dietary practices that lead to obesity include binge eating, which if uncontrolled can escalate into binge eating disorder (BED). BED is defined as eating large amounts of food while feeling a loss of control over their eating behavior. Among mildly obese people, 10 to 15 percent have binge eating disorder and this disorder is even more common among those with severe obesity (de Zwaan & Mitchell 1992). 2.3 Eating Habits Eating habits are the way a person or group eats, considered in terms of what types of food are eaten, in what quantities, and at what of time for eat either for breakfast, lunch, and a dinner. In our review, in most occasion there were still many university’s or college’s students involved in unhealthy eating habits. They make little attempt to diagnose on when, how, where and why controlling favourable eating habits may be just as important as what they are suppose to eat. When someone skip meals regularly, eat out of boredom or socially or eat in unproper manner such as in a car, while walking, they are actually creating and maintaining bad habits that contribute to a poor diet. Even if you're stressed and pressed for time, it's no excuse for poor eating habits that can make you overweight, sick and prone to serious illnesses (Ireland, 2011). While, according Science Daily (2011) it is part of most of the students culture where eating fruits and vegetables is not their favourite. In fact, a new study shows students aren't even eating one serving per day, far from the recommended five daily servings. We found that students skipped meals fairly frequently, which could account for some of the lack of fruits and veggies," said Brad Cardinal, a professor of exercise and sport science at Oregon State University and one of the study's authors. The decision of what to do, how to do, and even what to eat for breakfast could be the starting point of the day for most people. Starting your life with healthy breakfast, can shape the next jouney of what to do next. It is advisable for those who don’t have time to stop by the cafeteria on the way to class, they need to keep fresh fruit, bread for toast and single-serving juice containers together with them. This can help prevent those mid-morning cravings for sugary treats and help you focus on your classes (Mayne, 2011). From most observation many people agreed that College life is a time for independence for many young people, and young college students are faced with many choices, including deciding what to eat. Regardless of the guideline proposed by the administrators still it can be found that Colleges and Universities provide a variety of foods, some could be healthy while some others may not be as healthy (Vaesa, 2010). It is strongly recommended by The Center for Young Women's Health about the need to consume healthy foods while at college as it will keeps a person bones strong, gives the energy needed to survive at college life and srongly assisting well function brain. In addition with this practices it make the skin and hair look healthier and supporting the immune system functioning better. Drink large quantities of water to help stay full between meals and remain properly hydrated (Lynn, 2011). As reported by Warner (2011) more than half of teenage girls and one-third of teenage boys consistently were involved in unhealthy eating habits like choice of food during fasting, skipping meals, smoking more cigarettes, using food supplement to control their weight, and many continued these habits through young adulthood. Unneccesary avoiding of skipping meals is considered not a good diet unless the act of doing so is been prescribed by doctors and nutritionists. The effect of skipping meals may lead to distortion of physiological body function like experiencing of drops in blood sugar level, its effect from increase on your hunger which may lead to gastric. Therefore, the student should ensuring themselves to eat breakfast, lunch and dinner every day. As such ensuring of proper eating habit like regularly go for breakfast, lunch and dinner significantly play a major role in weight maintenance and overall health.

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2.4 Environments Environment also plays important roles that influence the university’s student in choosing healthy meal choice. However there were also other factors that are can give impact to the students in selecting the meal choice such as parental influence, friends and also the mass media. Based on the previous study by Seaman et al., (1997) it was reported that, parents and those were listed as the main source of information constantly influence the students in selecting the meal choices. They also found that those at the very young age group, between the ages of 5 and 8 years, parents found to be the most important influence on nutrition, but after 8 years of age television advertising, peer-group pressure and formal nutrition education become more important influences. Thomas (1991) also particularly noted going to school (receiving formal nutrition education) as a factor that might influence food choice and also changes in meal patterns and food consumption amongst adolescents. Young (1993) indicates that the pupils in school where healthy eating policy had been demonstrated healthier snack selection more likely to take school meals. He also noted that wider factors outside the school’s control have reduced the impact that the healthy eating policy had. Similarly, Harvey and Passmore (1994) promote the concept of School Nutrition Action Groups (SNAGS), where pupils are again involved in deciding menu items which is they are easily can get attracted with the unhealthy meals such as fast food. Believed that, this common habit then continuously happen when they continue their studies in the secondary school and universities. The results of McCullough et al. (2004) indicated that children and parents appeared to be aware of the importance of limiting fat, sodium and sugar intake. They usually do not have the nutritional knowledge. The lack of this nutritional knowledge often leads to unbalanced dietary patterns, with excesses of fat and sugar. The poor nutritional knowledge might not be the only limiting factor to children’s dietary pattern as they could chose to make decisions on food based on other criteria “like taste”, “liked” “appearance” (Gummesson et al., 1996). Still the knowledge of nutrient content of food is a prerequisite to healthy eating as balanced diet means eating the “right amount” of the “right type” of food. Most of the parents actually do not have the clearly idea about the balance meals, what is important and what is not important for them to apply it in daily life. In addition, as children that move into adolescence (11-16 years old) they may have more freedom to select foods, in accordance with their own individual preferences. Most of them will attract about the foods by the first impression of the product such as their look, promotion of the product and many more. The product with the low price and more attractive will give the impact for them and then they will try to go purchase on it.

3. RESEARCH METHODOLOGY AND DESIGN

3.1 Theoritical Framework The dependent variable is meal choice of university’s students, which is variable of primary interest, in which the variance is attempted to be explained by the independent variable of balanced diet, eating habit and environment.

Figure 1: Research framework for establishing the relationship between selected independent variables with choice of healthy meal

BALANCE DIET

EATING HABITS CHOICE OF HEALTHY MEAL

ENVIRONMENTS

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Hypothesis 1:There is significant relationship between the balances diet toward selection the healthy meals among university’s students.

Hypothesis 2:There is significant relationship between the eating habits toward selection the healthy meals among university’s students.

Hypothesis 3:There is significant relationship between the environments toward selection the healthy meals among university’s students.

3.2 Research Design The approach taken for this investigation heavily depending on quantitave data. The explanation of the result will therefore centers on descriptive and correlational analysis. With these analysis we attempt to ascertain and describe the characteristics of the variables of interest in a noncontrieved environment. For instance, a study of a class in terms of the percentage of members who are in their senior and junior years, sex composition, age grouping, number of semesters left until graduation, number of business courses taken were examined. The goal of descriptive study, therefore, is to offer to the researcher a profile or to describe relevant aspects of the phenomenon of interest from an individual as well as organizational perspective. 3.3 Data Collection The data collected to address the issues of the study will be in the form of primary data whereby distribution of questionnaires were personally administered for ensuring higher percentage of response. This method is easy to use because it is quickly accessible. Secondly, cheaper to gather and thirdly, sometimes, it can be more accurate than secondary data. Most of the items measuring each variables were formulated through discussion with senior academicians of the faculty members of business schools. Thus the chances of having validity of the instruments become more reliable. The instrument was made up of 5 sections; whereby section A were designed to capture the profiles of respondents, Section B elicited informations on the meal choice, Section C, D, and E respectively gathered information related to balanced diet, eating habits, and environment. 3.4 Sampling Procedures The population for this research was the students of UiTM, UMT and UniSZA. The composition of the population for UiTM and UMT was approximately about 7,000 students for each institution, and those from UniSZA gazetted to be about 6,500 students. These figures were taken based on the report from Division of Planning and Research Ministry of Higher Education, and confirmed by the academic registration office of each universities for the year 2014. With these groups of target population it is expected to some extent able to comprehend the need to generalize the entire population of public university students in the state of Terengganu. Following the total population of approximately reaching 20,500, the rule of thumb for sample size determination suggested by Krejcie and Morgan (1970) of about 400 was used to be as a guideline. Since we are also attempting to observe the possibility of differences on the three selected universities then the researchers moved on targeting a sample of 200 from each instituitons to be more appropriate. However after going through the activities of collecting the questionnaires only 580 samples were finally used for the analysis.

4. DATA ANALYSIS AND INTERPRETATION

4.1 Reliability analysis The interim analysis of the collected data, started with the use of reliability testing procedure which attempted to indicate the extent to which the measurement items selected were presented without bias. It further ensured consistent measurement across time and across the various items in the instruments. It indicates the stability and consistency with which the

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instruments measures the concepts and helps to assess the “goodness” of the measure. The questionnaires were distributed to the respondents according the three selected universities. The result of the Cronbach’s alpha showed that some of the questions were not reliable and has to be terminated from the questionnaire. Seriuos inconsistency occurred in measuring the variable concerning the eating habits. As such, five questions have to be removed in order to make them reliable. So, from nine questions, there were only five questions left. Table 1 shows the reliability of the questions according to their sections: Table 1: Reliability Test

Section Items Croncbach’s alpha

Meal choice 6 0.722 Knowledge of diet 6 0.665

Eating habits 5 0.621 Environment 9 0.786

Table 1 indicates that the Cronbach’s alpha for each variable scored between 0.621 - 0.786. Since the Cronbach’s alpha values are more than 0.6, we therefore agreed to conclude that the questions successfully measured the intended variable.

4.2 Frequency distribution We had used frequency analysis to analyze the overall information about the respondents based on profile information. This research involved students from 3 Institution of Higher Learning (IHL), namely: UniSZA, UMT and UiTM in the state of Terengganu. There are 580 respondents been selected as sample for eliciting the data. The result for the study is shown below: Table 2: Respondent’s Profile

Category % Freq Category % Freq

Gender: Male Female

24.1 75.9

140 440

Status: Single Married

96.7 3.3

561 19

AGE: 20-22years 23-25years 26-27years

Missing

81.4 15.2 2.2 1.2

472 88 13 7

Institution: UiTM UniSZA

UMT Missing

34.3 34.5 31.0 0.2

199 200 180 1

Race: Malay Chinese

Indian Others

Missing

96.6 1.6 0.2 1.4 0.3

560 9 1 8 2

Accommodation : House College Missing

51.4 48.4 0.2

298 281 1

Height: 120-139cm 140-169cm 170-189cm

190cm & above Missing

1.2 76.9 21.4 0.3 0.2

7 446 124 2 1

Semester: 1 2 3 4 5 6

Others Missing

1.2 12.6 10.7 18.4 43.3 13.3 0.30 0.20

7 73 62 107 251 77 2 1

Weight: 30-49kg 50-69kg 70-89kg

90kg & above Missing

30.2 52.6 14.8 1.9 0.5

175 305 86 11 3

Table 2 above showed the profile of the respondents in this study. Out of 580 respondents, there were 24.1% male and 75.9% female respondents. Regarding the age, 1.2% of the data from the survey is missing; this is because 7 respondents do not indicate their answers. The institution that we choose are UiTM represented 34.3% from the survey, 34.5% for UniSZA and 31% represented the UMT. Respondents within the age category of 20 to 22 years represented the highest per cent that is 81.4%. While the age of 23 until 25years represented 15.2% and those with the age more than 26 years old were 1.2 % represented. For the race

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composition, the Malay represented 96.6% of the sample, followed by Chinese 1.6%, others 1.4% and also Indian 0.2%. Based on the result, we can conclude that students at the IPTA mostly are the early young age groups and the numbers were monopolized by Malay that represent IPTA in the state of Terengganu. From the three IPTA that we had distributed the questionnaires, most of the students that had participated were those students from semester 5. They contribute 43.3% from others students. There also students or respondents represented 0.2% that did not contribute their answers. Most of the students reported living in their own house or rental house, while 48.4% were living in college. Lastly we had surveyed about the respondents’ weight and height. Based on the body mass index (BMI), someone who is BMI under 18.5 will be categories as underweight, the normal weight is 18.5 to 24.9, the overweight is 25 to 29.9 and the obesity is around 30 and above. The average height of respondents were those between the age 20 to 30 years old which is about 170cm to189cm and the average weight are from 50 to 69kg. The respondents’ BMI mostly are within the normal weight, while a small fraction of them were underweight and overweight.

Table 3: Mean analysis on meal choice level

Measuring items min max mean Std. deviation

MEAL CHOICE 1 5 3.68 .885 I know about the healthy meal 1 5 4.17 .770 I take high calcium every day 1 5 3.17 .907 I prefer low fat food 1 5 3.39 .937 I prefer less sugar in my food 1 5 3.46 .983 I like to cook by using fresh ingredient 1 5 4.07 .870 I prefer eating food that contain high vitamin

1 5 3.80 .842

Table 3 shows six items were develop in assessing the meal choice. The mean value for these items is ranging from 3.17 4.17 with standard deviation 0.770 0.983. The result indicated that as a whole the concern on selecting the proper meal was just above average. Infact the need to carefully evaluate the nutritious aspects contain in the meal is just been moderately attached to most students. Our observation on this measurement suggested that the need to know and be well informed whether enough calcium taken out of the meal, the concern on having low fat food were not that serious among the students.

4.3 Correlation of coefficient Table 4: Correlation analysis between research variables

Meal choice Diet Eating habit Environment

Meal choice Pearson Correlation Sig. (2-tailed)

1 .444 .000

.247

.000 .331 .000

Diet Pearson Correlation Sig. (2-tailed)

1 .433 .000

.518

.000 Eating habit Pearson Correlation Sig. (2-tailed)

1 .452 .000

Environment Pearson Correlation Sig. (2-tailed)

1

Table 4 shows the relationship between independent variables (knowledge of diet, eating habits, and environment) with the dependent variable (meal choice). The relationship between knowledge of diet and meal choice is moderate (r = 0.444). The observation on the

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relationship between environment and meal choice indicated that it was in a weak category (r = 0.331) and the relationship between eating habit and meal choice was found to be very week based on the r value of 0.247). Regardless of the status of their relationship, the portrayed value on a linear pattern revelaed that all the three variables were individually significant at the p-value of 0.000. Thus hypothesis 1, 2 and 3 of this study were supported.

4.4 Multiple regression analysis Through this procedure it becomes is subsequent after the Pearson correlation coefficient measure which is expected to confirm the analysis in table 4.6. As regression and correlation are closely related, regression assumes the important of meal choice is predicatively linked to the knowledge of diet, eating habit and environment. As such this procedure ais expected to provide analysis for explaining explanatory power as related to the meal choice. Table 5: exploring predictive power of the three independent variables on meal choice

summary ANOVA Dimensions Beta P-value

R R Square

Adj. R Square

F Sig

.461 .212 .208 51.696 .000 Diet Eating habit Environment

.364

.031

.129

.000

.471

.005

Based on the analysis displayed in table 5, following the adjusted R square value, we come to a conclusion that omly 20.8% of all the three selected variables are able to explain its influence on the meal choice. This value seems to be below the normal procedures of accepting the research model, and thus the model need to be improved further by including some other variables that had not been considered in this envestigation. The analysis further confirmed that diet and environment significantly contribute towards influencing the meal choice among university students. The more interesting result was exhibited between the interaction of the need to have diet and meal choice, as based on the beta value of .364, diet as the predictors undertake the most significant role for determining the choice of meal among university students. 4.5 Analysis of Differences The need to perform this analysis is essential as we belived that these three selected universities have different cultures in term of the way they behaved, the way they socialized, and policies in managing activities. The result of the analysis is displayed in table 6 below. Table 6: Analysis of meal choice between institutions

Variables University No Mean Sig Value

MEAL CHOICE UiTM UniSZA UMT

199 200 180

3.54 3.51 3.78

0.000

Knowing about healthy meal UiTM UniSZA UMT

175 200 150

4.01 4.04 4.55

0.000

I take high calcium every day UiTM UniSZA UMT

199 200 178

2.99 3.16 3.38

0.000

I prefer low fat food UiTM UniSZA UMT

199 200 179

3.24 3.18 3.78

0.000

I prefer less sugar in my food UiTM UniSZA UMT

199 200 179

3.28 3.31 3.86

0.000

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I like to cook using fresh ingredient UiTM UniSZA UMT

199 200 180

4.10 3.82 4.37

0.000

I prefer eating food yhat contain high vitamin and mineral

UiTM UniSZA UMT

199 200 180

3.82 3.61 3.99

0.000

Based on the above analysis the result indicated there was a significant difference between the participated universities in terms of meal choice among the students. It seems that students from UMT showing more concerned on the selection of meals as compared to students from UiTM and UniSZA as displayed by the mean value of 3.78, 3.54 and 3.51 respectively. All items measuring meal choice also displayed that all of them indicated there were significant difference between the participated universities.

5. CONCLUSION AND RECOMMENDATION

Several analysis was performed for capturing issues related to meal choice among university’students. These result can be further investigated as there were mix findings about the concern on selection of meals among the students, although the preformulated hypotheses were supported but the strength of their relationship differs from one with another. The fact that all the three independent variables linearly demonstrated their significant relationship, while the combination of them through multiple regression analysis however revealed that eating habits was no more significant posed an issue of what need to be done with this variable. The relative importance of eating habits as the least important predictors need further investigation as its does not significantly able to influence meal choice among university’s students. Why this is happening? Is it because students were not been really exposed about the differences between good and bad eating habits? Was it due to the culture that they had been raised so far? Was it that young generations were less concerned about type of food to eat? Realizing all these phenomenons some thing need to be done for shaping good eating habits from the early daily life of a person so that they will eventually able to sustain healthy living. Data shows that eating habits is the weakest comparing to other variables and it shows that university’s students are less concerned about level of knowledge on meal choices. Some of the student even do not seriously read through information stated at the packaging. For some meal they even stated several language option such as written in “bahasa Malaysia”, Arabic , and English (Azman Che Mat, 2014) so that consumers can have knowledge about the nutritious aspect of the meal. It is because most of the students are busy with their studies and it will cause them to not really concern about the eating habits.

It is unavoidable that, most of the students are exposed with the environment that will influence them in taking meal choices. Not to skip the importance of food quality, it seems that it is very much related to the decision of food consumption among college students (Norudin Mansor, 2012). Some of advertisement from mass media may give impact to the students in taking their meal choices such as from fast food industry. To some extent, this industry indirectly helps the people as well as the students who are busy with daily routine to make their daily life easier and more convenience. With these opportunities students are encourages to spend their money for buying food from any fast food restaurants. Although most of the students to some extent had been informed about the threat of having unhealthy meals, but they still go for it because the price of the fast food is quite affordable and conveniently serviceable. As the result, the students will less concern about the eating habits. Moreover, students who are go eating outside will less considered about the eating habits compared with those who are choose to prepared the meals at home.

In fact very little exposure and reminder were given to college and university students about the relative importance of getting a good and healthy meal will physically and emotionally

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support students to be more focus on their studies and then nourish their health as well. It is interestingly to be noted that when comparing the meal choice decision among students from the 3 institutions the result indicated that there was a significant difference among them. The result revealed that students from UMT were more concerned about choosing the proper meal, while students from UiTM and UniSZA found to be less sensitive towards meal choices. The differences of selecting the meal can be clearly observed in term of knowing the type of healthy meal, having knowledge on the meal containing calcium, meals containing fats, sugar, vitamin and mineral. Further analyses between the institution and meal choice among university’s students. The analysis shows that majority of students in two IPTA that we select are agree with the meal choice of students are important for them. UiTM had indicated 43.2% of sample and UniSZA indicated 39.0% of sample. Otherwise for UMT indicated 47.5% of sample is strongly agree of the importance meal choice for them.

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