ArticleHealth science reports2026
Knowledge, Perceived Barriers, and Whole-Grain Bread Consumption among University Students in Southwest Iran in the 2024-2025 Academic Year: A Cross-Sectional Study.
Article in Health science reports, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Background and Aims: Whole-grain bread is rich in fiber and micronutrients, yet student consumption is low and linked to poor health outcomes. This study evaluates students' nutritional knowledge, perceived barriers to whole-grain bread consumption, and overall dietary habits at Ahvaz Jundishapur University of Medical Sciences. Methods: A cross‑sectional study of 567 students (408 undergraduates, 159 postgraduates) assessed knowledge, barriers, and dietary habits using a validated questionnaire. Two trained nutritionists conducted face‑to‑face interviews. The questionnaire was pretested in 50 students; the barriers section showed high reliability (α = 0.88) and CVI/CVR = 1. Results: Of 567 students, 239 (42.15%) rarely consumed whole‑grain bread, 144 (25.4%) consumed it 1-2 times per month, and 184 (32.45%) consumed it ≥ 1-3 times per week. Mean knowledge and barrier scores were 13.88 and 18.53, respectively. Significant associations were found between whole‑grain consumption and education status ( Conclusion: Students showed moderate to high awareness of whole-grain bread benefits; however, low consumption was associated with accessibility and price. Higher whole-grain bread intake was associated with better overall dietary quality.
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