Mahmood Mahbobi Rad - Department of Health Education and Health Promotion, School of Public Health, Rafsanjan University of Medical Sciences, Rafsanjan, Iran
Abbas Pour Pasandi - Department of Public Health, Sirjan School of Medical Sciences, Sirjan, Iran
Narges Khajani - Neurology Research Center, Kerman University of Medical Sciences, Kerman, Iran
Reza Sadeghi - Department of Public Health, Sirjan School of Medical Sciences, Sirjan, Iran

Background: Lifestyle changes and, consequently, changes in dietary habits have led people, especially young people, to consume more processed and fast food. This study evaluated the knowledge, attitude, and practice of fast-food consumption among medical sciences students in Rafsanjan, Iran.Methods: In this cross-sectional study, data were collected using a researcher-designed self-reported questionnaire, which was distributed among ۳۵۰ medical sciences students in Rafsanjan, Iran, selected by stratified random sampling from ۲۰۱۹ to ۲۰۲۰. The validity and reliability of this questionnaire were confirmed before commencement. SPSS ۲۰ was used for data analysis.Results: The results showed that university students had above-moderate knowledge (۳۹.۷ ± ۰.۵۵) and positive attitudes (۶۰.۵۲ ± ۰.۴۳) about fast food consumption. The mean number of times students consumed fast food in the past month was ۱۲.۴۱ ± ۰.۴۶. There was a statistically significant and positive correlation between attitude and practice. Also, knowledge had a significant inverse correlation with attitude and practice. The level of women’s knowledge was significantly higher (P = ۰.۰۰۱) than men’s knowledge, and the knowledge score of dental and medical students was significantly higher (P = ۰.۰۴) than that of students from other schools. The men’s attitude score was significantly higher (P = ۰.۰۴) than the women’s.Conclusion: Appropriate interventions should be implemented to improve students’ knowledge, attitude, and practice concerning fast food consumption. Food labeling, teaching healthy cooking and preparation, time management, improving university meal programs, and opening affordable, healthy on-campus restaurants are recommended.

Knowledge, Attitude, Practice, Fast food, University students