Recognition of Food Processing and Its Association with Consumption Patterns and Nutrient Intake Among Saudi University Students

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Abstract
Previously, food processing and nutrition sciences operated as distinct scientific domains; however, increasing health concerns have highlighted the need for integrated perspectives and practical food classifications. This study aimed to assess participants’ knowledge of food processing classification according to the NOVA system and investigate its association with ultra-processed food (UPF) consumption patterns and nutrient intake. A cross-sectional study of 403 healthy students (18–30 years) was conducted. Participants were asked to classify each food according to its level of processing. Dietary intake was assessed in a subsample of 190 participants who completed the 24-h dietary recall assessment and had complete dietary data available. Higher food processing knowledge was associated with lower UPF consumption (B = −0.241, 95% CI: −0.414 to −0.068; p = 0.006). Participants with lower knowledge exhibited higher mean consumption of bread and bakery products, breakfast cereals, savory snacks, dairy products, ready-to-eat meals, and processed meats. After adjustment for age, no significant differences in nutrient intake were observed between knowledge groups.

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