Batool Tayefi Nasrabadi - Department of Community and Family Medicine, Preventive Medicine and Public Health Research Center, School of Medicine, Psychosocial Health Research Institute, Iran University of Medical Sciences, Tehran, Iran.
Azam Doustmohammadian - Gastrointestinal and Liver Disease Research Center, Iran University of Medical Sciences Tehran, Iran.
Reyhaneh Chekini - Department of Community Medicine, School of Medicine, Semnan University of Medical Sciences, Semnan, Iran.
Kamyar Mansori - Clinical Research Development Unit, Valiasr Hospital, Zanjan University of Medical Sciences, Zanjan, Iran.
Elahe Ghods - Department of Community Medicine, Social Determinants of Health Research Center, Semnan University of Medical Sciences, Semnan, Iran.

Background and Purpose: This study investigates the dietary patterns of medical sciences students in Iran.  Materials and Methods: This cross-sectional study was performed on ۲۶۵ students living in dormitories of Semnan University of Medical Sciences in ۲۰۲۰. The participants were selected by the cluster sampling method. The data collection tool was a two-part questionnaire. The first part included demographic and anthropometric variables and the second part was the food frequency questionnaire. The data were entered into the SPSS software, version ۲۶ and independent sample t-test, one-way analysis of variance, Pearson correlation coefficient and the chi-squared test were used for data analysis. Results: Among the participants, ۶۴% were girls. The majority were single (۹۳.۶%) and ۵۷.۷% had a monthly family income of more than ۱۰۰. Also, ۳۲(۱۸.۷%) and ۳۶(۲۷.۴%) of women and men were overweight or obese, respectively. There was a significant correlation between cereals food group and age (r=۰.۱۵۰, P=۰.۰۱۴), vegetable food group and the length of stay in the dormitory (r=۰.۱۳۷, P=۰.۰۲۶), fruit food group and arm circumference (r=۰.۱۶۵, P=۰.۰۰۷) and the miscellaneous food group with arm circumference (r=۰.۱۲۴, P=۰.۰۴۴) and body mass index (r=۰.۱۲۱, P=۰.۰۴۹). Also, the frequency of consumption of vegetables and salts and seasonings groups in women was significantly higher than in men (P<۰.۰۵). The frequency of fruit consumption in married students was significantly higher than in single participants (P<۰.۰۵). The frequency of consumption of the vegetable group in students with household incomes above ۱۰۰ was significantly higher than below ۱۰۰ (P<۰.۰۵). Conclusion: Despite the same diet plan for students in dormitories, there is a difference in the frequency of consumption of food groups among students. Considering these factors is recommended to improve students’ food consumption patterns. Also, it is suggested that the necessary knowledge be given through public media, and public education, especially in universities, to improve eating habits following the recommendations of the food pyramid guide.

Dietary pattern, Cross-sectional study, Medical student, Iran