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THE INFLUENCE OF ACADEMIC PROGRESS IN UNDERGRADUATE

COURSES ON THE CONSUMPTION OF ULTRA-PROCESSED FOODS

AMONG NUTRITION STUDENTS

Acacio Silva Barros1

Camila Helena de Souza Queiroz2

Abstract: This study investigated the relationship between academic progress in undergraduate

Nutrition courses and the consumption of ultra-processed foods among students. Although it is expected

that the acquired knowledge will reduce this consumption, factors such as stress, high workload, and

limited access to fresh foods can perpetuate it. Thus, we sought to analyze how these factors inuence

the diet of university students throughout the course. The research, of a descriptive and qualitative-

quantitative nature, was carried out with 1,093 Nutrition students from Brazil, distributed between the

1st and 8th semesters. Data collection occurred via an electronic form containing demographic and

eating habits questions, including frequency of consumption of carbohydrates, coee, and sweetened

beverages. Participants were selected through invitations in academic networks, and only those who

accepted the Free and Informed Consent Form participated. The results indicated a trend of greater

consumption of ultra-processed foods in the rst semesters, with a gradual reduction throughout

the course, suggesting that academic training may favor more judicious food choices. However, an

increase in sporadic consumption was observed and a small portion of students maintained frequent

consumption, exposing themselves to nutritional risks. Factors such as advertising, socioeconomic

prole and adaptation to the academic routine inuenced eating patterns. It is concluded that, despite

the positive impact of nutritional education, structural and behavioral challenges still hinder the

1 Graduated in Nutrition from FAINC, specialization in Nutrition and physiology applied to

exercise from Uniguacu

2 Graduated in Biological Sciences from the State University of Campinas, Nutritionist from the

University of Guarulhos, Specialist in Maternal and Child Nutrition from Estácio de Sá and Master in

Sciences from the University of São Paulo.

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adoption of healthy eating habits.

Keywords: Ultra-processed foods. Nutrition. Food

INTRODUCTION

The increasing prevalence of ultra-processed food consumption has been associated with

health risks, such as obesity and chronic diseases, making it a global public health challenge. Among

university students, especially in courses such as Nutrition, it is expected that the technical knowledge

acquired throughout the undergraduate course will promote healthier food choices. However, studies

such as Bonalume’s et al.,(2020) and Macedo et al.,(2020) reveal that Nutrition students have a high

consumption of ultra-processed foods, contradicting the assumption that academic training guarantees

adequate eating practices. This paradox raises questions about how academic progress, marked by

the acquisition of knowledge in nutrition and health, eectively inuences the eating habits of these

students.

Given this scenario, the following question arises: How does academic advancement

in undergraduate studies in Nutrition impact the consumption of ultra-processed foods among

students? Despite the expectation that the academic curriculum will promote awareness, factors such

as intense routine, stress, and limited access to fresh food can perpetuate the consumption of ultra-

processed foods, as pointed out by Sampaio et al.,(2022) and Fondevila-Gascón et al.,(2022).

The social relevance lies in the need to understand barriers that prevent the practical

application of nutritional knowledge, contributing to educational and health policies that reduce the

consumption of ultra-processed foods among future professionals. Scientically, the topic broadens

the discussion on the disconnection between theory and practice in academic training, complementing

studies such as those by Silva (2018), which address the media inuence on food, and Durán-Agüero

et al.,(2023), which associate ultra-processed foods with obesity in university students.

It is suggested that academic progress reduce the consumption of ultra-processed foods due

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to greater knowledge in nutrition, as evidenced by Silva Gomes et al.,(2019) on labeling. However, it is

possible that the overload of graduation intensies consumption, as indicated by Macedo et al.,(2020),

who identied high consumption even among advanced students.

The general objective is to analyze the inuence of academic progress in undergraduate

studies in Nutrition on the consumption of ultra-processed foods among students.The specic

objectives were: evaluate consumption patterns of ultra-processed foods at dierent stages of the

course; compare dietary practices between freshmen and seniors; to identify academic (workload,

internships) and psychosocial (stress, access to food) factors associated with consumption.

THEORETICAL FRAMEWORK

In contemporary times, stress has consolidated itself as a constant in global society. Each

individual manifests unique reactions to this phenomenon, evidencing distinct biological responses,

inuenced by the intensity and nature of the stressful experiences, as well as by environmental,

physiological and psychological factors. Such circumstances lead to dierent behavioral changes,

including increased appetite and exacerbated consumption of licit substances such as tobacco and

alcohol, whose deleterious eects become evident when ingested in an excessive manner (Penafort et

al., 2016).

In view of this scenario, it was found that stress inuences eating behavior, directing

preferences to foods with high palatability, characterized by high levels of fat and sugar. In addition to

their signicant energy value, such foods are often consumed as a compensatory strategy to mitigate

adverse emotional states (Macedo; Soares; of Jesus; Pereira & Freitas, 2017).

University students are in a decisive transition stage, in which vulnerability to emotional

imbalances intensies. The academic environment imposes substantial challenges, such as strict

curricular requirements, uncertainties about the future, adaptation to living far from the family, and

the responsibility for acquiring and preparing one’s own food. These factors have a direct inuence on

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dietary patterns, causing negative repercussions on the quality of nutritional choices (Almeida, 2017).

An adverse relationship was identied between high levels of stress and academic

performance, as the accumulation of tension compromises the ability to concentrate and assimilate

content. However, this correlation is not restricted exclusively to the stress factor, since the absence

of regular physical activity practices is also a determining element. Overweight, in turn, emerges

as a predisposing factor for the development of chronic non-communicable pathologies, including

diabetes mellitus and systemic arterial hypertension (Silva Lantyer; Balcony; Souza; Costa Padovani

& de Barros Viana, 2016).

The constitution of eating habits occurs from childhood, progressively shaping itself through

the socialization process. During adolescence, the transition phase to adulthood and the usual moment

of entering university, these habits undergo signicant changes, driven by the search for social identity.

Throughout life, new inuences and adaptations determine the consolidation or transformation of

these eating patterns (Silva, 2018).

Eating behavior comprises a set of actions that range from the decision to choose foods to

the methods of preparation and consumption. Elements such as the availability of inputs, the utensils

used, the meal times in which eating practices occur play relevant roles in this dynamic. In addition,

geographic diversity and regional customs signicantly inuence individual eating behaviors

(Detopoulou; Dedes; Syka; Tzirogiannis & Panoutsopoulos, 2023).

An eating pattern characterized by the uncontrolled and voluminous ingestion of food in a

short period of time, usually accompanied by the feeling of loss of control, is called binge eating. In

addition, psychological, social, cognitive, and physiological variables also have a signicant impact

on eating habits (Silva, 2018).

The association between such factors and the practicality of ultra-processed foods can trigger

persistent eating disorders, categorized as cognitive restriction, lack of eating control, and emotional

eating. Cognitive restriction is characterized by a rigid pattern of dietary restrictions and prohibitions,

adopted with the aim of weight control. However, this approach, which depends on individual

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predispositions, is subject to change, since it imposes qualitative and quantitative limitations on food

intake (Silva Lantyer; Balcony; Souza; Costa Padovani & de Barros Viana, 2016).

Lack of food control, in turn, is manifested by the inability to self-regulate food intake,

regardless of the presence of hunger. This phenomenon, often associated with sensory stimuli, can

present variations in severity, including more severe conditions that are linked to eating disorders

such as anorexia, bulimia and night eating syndrome (Silva Lantyer; Balcony; Souza; Costa Padovani

& de Barros Viana, 2016).

Emotional eating is related to the propensity of certain individuals to modify their food

intake in response to mood swings or adverse events. Individuals who exhibit this pattern often have

low self-esteem and a negative perception of their own image, circumstances that directly impact

dietary decisions (Bonalume; Alves & Conde, 2020).

The recognition of the particularities inherent to each eating disorder becomes fundamental for

the adoption of eective intervention strategies. From this perspective, the relevance of investigations

that elucidate the determinant factors of the quality of life of university students is highlighted. The

advance of urbanization and globalization has implied substantial changes in the population’s eating

patterns, establishing correlations between eating habits and psychological aspects. Eating behavior

disorders are a pathological condition of remarkable relevance (Fondevila-Gascón; Berbel-Giménez;

Vidal-Portés & Hurtado-Galarza, 2022).

As described in the Diagnostic and Statistical Manual of Mental Disorders (2013), in its

fth edition, eating disorders correspond to severe disturbances in eating behavior, resulting from

a multifactorial etiology that encompasses genetic predispositions and biological, sociocultural, and

psychological inuences. The specialized literature points out that eating behavior disorders can be

accentuated due to daily and professional activities, showing a higher risk among university students

(Silva, 2018).

The academic progression of nutrition students proved to be a determinant in the frequency

of consumption of ultra-processed foods. Bonalume, Alves & Conde (2020) indicated that, with the

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advancement of the formative years, there was a signicant reduction in the intake of these products,

evidencing the inuence of academic knowledge on food choices

The investigation on the academic year and food dependence showed that fourth-year

students had lower levels of food dependence compared to those enrolled in the rst years of the

course, indicating that the expansion of academic knowledge was associated with the adoption of

healthier habits. The prevalence of food dependence among these university students was recorded at

10.5%, with a signicant reduction in the consumption of ultra-processed foods as they progressed in

the academic years (Unal & Uçar, 2023).

The inuence of lifestyle factors was also relevant. Time constraints and high levels of

academic stress favored the choice of fast and ultra-processed meals, especially in the early periods

of graduation. The existence of structured community food environments, such as minimarkets and

bakeries, was associated with lower consumption of these products, reinforcing the impact of external

factors on diet composition (Durán-Agüero et al., 2023).

The high consumption of ultra-processed foods was correlated with an increase in the

incidence of overweight and inadequate eating practices, indicating the relevance of nutritional

education to minimize these risks (Silva et al., 2024). A considerable portion of the students reported

inappropriate eating behaviors, which could be used in educational interventions (Bonalume; Alves

& Conde, 2020).

Although academic progression has contributed to healthier eating habits, the demands of

university life have continued to signicantly inuence the intake of ultra-processed foods, especially

among those in the rst years of the course. This reality highlighted the importance of support and

educational initiatives throughout the academic trajectory (Unal & Uçar, 2023).

Entering the university provided greater autonomy and responsibility, promoting changes

in the eating routine. Young university students often adopted inappropriate habits, increasing the

risk of overweight and the early development of chronic non-communicable diseases (Silva, 2018).

Exposure to aesthetic standards rigidly imposed by society has also contributed to issues such as low

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self-esteem and changes in eating behavior, including eating disorders (Almeida, 2017).

Health students were at increased risk of changes in eating behavior, attributed to specic

academic demands. Undergraduate studies in Nutrition have shown to be ambiguous: while for some,

academic training favored healthier choices, for others it represented a factor that triggered concerns

about physical appearance and body image, associated with professional success (Macedo; Soares; of

Jesus; Pereira & Freitas, 2017).

Food reects not only biological issues, but also cultural and historical manifestations of

social groups, exerting a direct impact on health and well-being. Changes in dietary patterns have

been observed globally in recent decades, driven by time constraints for preparing home-cooked

meals and increased consumption of ready-to-eat and fast-food foods (Durán-Agüero et al., 2023).

In a study conducted by Silva Pereira; Mussoi & Pereira (2019), 86 students of the nutrition

course, enrolled in higher education institutions located in Brazil and Portugal, were evaluated for

nutritional status. The results revealed that 79.1% of the Portuguese students and 65.1% of the Brazilian

students had a nutritional status considered adequate. However, in the Brazilian group, there was a

prevalence of 16.3% of overweight and obesity, concomitant with a high rate of body dissatisfaction

(72.1%).

These data reect a relevant problem, because, despite relatively low rates of overweight and

obesity, dissatisfaction with body image is pronounced. This mismatch, observed among nutrition

students, can contribute to behavioral changes, favoring the development of eating disorders and

negatively impacting mental health, with possible repercussions such as depressive conditions (Santos

et al., 2019).

The consumption of ultra-processed foods among nutrition students was correlated with

dierent dietary patterns, diering from those who ingested smaller amounts of these products.

Academic investigations have shown that a higher intake of this type of food was associated with lower

dietary quality, characterized by increased energy density and reduced consumption of fundamental

micronutrients (Macedo; Soares; of Jesus; Pereira & Freitas, 2017).

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The inuence of ultra-processed foods on diet quality was expressive, with research

indicating that these products accounted for up to 80% of caloric intake in certain population groups.

Exacerbated consumption correlated with an increase in the intake of added sugars and fats, while

signicantly reducing the presence of ber and vitamins in the diet (Martini et al., 2021; Vernarelli &

Rubenstein, 2022).

Among nutrition students who maintained a predominantly ultra-processed dietary pattern,

a higher incidence of inappropriate eating practices and an increase in the prevalence of excess weight

were observed, which suggested negative repercussions on the nutritional quality of their diets (Silva,

2024).

The self-assessment of diet quality by these students reected food consumption patterns,

since individuals with a higher intake of ultra-processed foods generally classied their own diet as

inadequate. Studies have shown that those who reported negative perceptions about their eating habits

obtained 84% of their caloric intake from ultra-processed products (Vernarelli & Rubenstein, 2022).

This perception directly inuenced their food choices, perpetuating a cycle of poor nutrition and

potential adverse health outcomes.

METHODOLOGY

This descriptive eld research, with qualitative-quantitative analysis, was carried out with

1,093 students of the Nutrition course, distributed between the 1st and 8th period. The study aimed

to analyze the inuence of undergraduate academic progress on the consumption of ultra-processed

foods among these students. For data collection, a form was developed on Google Forms, containing

29 questions. Of these, 10 were demographic, while 10 specic questions addressed the regularity of

physical exercise. In addition, 6 questions about carbohydrate and coee consumption were included,

with closed answer options: Sporadic (less than 2 times a month), 1 to 3 times a week, 1 to 2 times a

day, 4 or more times a week, and No Consumption.

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The sample was composed of Nutrition students enrolled in higher education institutions

from all regions of Brazil, without distinction of age, sex or color. The selection of participants took

place through direct invitation and dissemination of the form in academic networks and student

groups. Only those who agreed to approve the Informed Consent Form (ICF) online participated.

Students who were not regularly enrolled in the Nutrition course or who refused to accept the ICF

were excluded.

OUTCOME AND DISCUSSION

The present study investigates the inuence of undergraduate academic progress on the

consumption of ultra-processed foods among Nutrition students, from the 1st to the 8th period. The

analysis of the data reveals a trend of reduction in the consumption of several ultra-processed products

as students advance in graduation.

Table 1: Selected data from Google Forms (2025)

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Source: Synthesis form in Google Forms (2025).

The data obtained about the consumption of ultra-processed products, sausages (such as

sausage, sausage, ham, salami, mortadella, turkey breast, etc.) among university students showed

patterns that converge and complement the discussions present in the specialized literature. Silva (2018)

and Almeida (2017) demonstrated that advertising exerts a signicant inuence on the construction

of social meanings about food, impacting adherence to the consumption of these products. This

inuence justied the predominance of sporadic consumption among students (44.5%), revealing a

partial awareness of the adverse eects of these foods on health.

The investigations by Bonalume, Alves and Conde (2020) and Macedo et al., (2020)

indicated that university students had variable levels of consumption of ultra-processed foods, being

more frequent in the initial semesters. This phenomenon was supported by the data collected, which

pointed to greater variation in the rst periods and a trend of reduction in the more advanced stages

of the course (7th and 8th semesters). This pattern suggests that the deepening of academic training

favored more judicious food choices, as also supported by Ferreira et al.,(2019).

The ndings of Silva (2024) about the impacts of ultra-processed meals on insulin sensitivity

and autonomic function highlighted the relevance of reducing the consumption of these foods, especially

among individuals predisposed to metabolic diseases. The small portion of students who consumed

ultra-processed foods daily (12%) were potentially exposed to nutritional risks that compromised

long-term health, as pointed out by Martini et al., (2021) and Durán-Agüero et al., (2023).

In addition, the students’ perception of the nutritional labeling of ultra-processed foods,

analyzed by Silva Gomes, Alvarenga and Canella (2019), was a determining factor in the modulation

of the consumption of these products. The present research suggests that nutrition students showed

greater dietary discernment, since many avoided or limited the intake of ultra-processed foods,

corroborating the conclusions of Fondevila-Gascón et al.,(2022) about the adoption of nutritional

classication systems.

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The distribution of the consumption patterns analyzed reinforces the trends pointed out in the

literature, evidencing the inuence of advertising, variations in intake throughout academic training

and food awareness among nutrition students. Most of the university students (44.5%) reported

sporadic consumption of ultra-processed foods, while approximately 25% ingested these products

between one and three times a week. A small group (12%) had daily consumption or multiple times a

day. The most signicant variation was observed in the rst semesters of the course, while in the more

advanced periods (7th and 8th), frequent consumption was reduced.

Regarding the consumption of Ultra-processed products such as cookies, lled cookies,

cookies, cakes, snacks, the data show variations in the consumption of these foods during the

university career. In the rst semester, 16.8% of the students reported not consuming ultra-processed

foods, a percentage that fell to 15.5% in the second semester, rose to 18.3% in the third and reached

30.5% in the eighth semester. Sporadic consumption also decreased, from 40.2% at the beginning of

the course to 28.9% in the last semester. The group that consumed ultra-processed foods one to three

times a week showed variations throughout the academic period: 27.5% in the rst semester, 28.3%

in the second and 18.6% in the eighth. Daily consumption fell from 7.5% to 3.2% over the semesters,

while frequent consumption, three or more times a day, increased from 8.0% at the beginning of the

course to 18.8% in the eighth semester.

When comparing these data with the existing literature, some trends stand out. Silva (2018)

discussed the impact of ultra-processed food advertising on the formation of eating habits and suggests

that greater awareness of the negative eects of these products may explain the reduction in sporadic

and weekly consumption among university students. Almeida (2017), in turn, analyzes the evolution of

the consumption of ultra-processed foods and points to a growth over the years, a trend that contrasts

with the data of this study, especially in the eighth semester, where the number of students who do not

consume these foods increased.

Other research reinforces the complexity of this scenario. Bonalume et al.,(2020) and Macedo

et al.,(2020) highlighted that easy access to ultra-processed foods tends to stimulate their consumption

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among university students, but the data analyzed here suggest an opposite movement, with a reduction

in regular consumption throughout the course. In an international context, Vernarelli and Rubenstein

(2022) indicate that the perception of food quality can inuence the food choices of students in the

United States, a trend that seems to be repeated among Brazilian university students, as shown by the

data collected.

In addition, Ferreira et al., (2019) explored the relationship between the consumption of

ultra-processed foods and the socioeconomic prole, revealing that students from higher classes

have a higher prevalence of this consumption, a factor that should be considered when interpreting

the results. Durán-Agüero et al., (2023) analyze the connection between the consumption of ultra-

processed foods and obesity among Chilean university students, and, although the present study did

not include a specic Body Mass Index (BMI) indicator, the reduction in frequent consumption may

be in line with public health recommendations.

In the rst semesters, the consumption of sugary drinks by students showed a varied

distribution, with trends that reect aspects related to eating habits and the inuence of factors such

as the advertising of ultra-processed foods, as pointed out by studies such as that of Silva (2018) and

Almeida (2017).

In the 1st semester, most students (35%) did not consume these beverages, while 25% opted

for sporadic consumption, and another 25% consumed them one to three times a week. Only 10%

of the students indicated daily consumption. The results can be partially explained by the growing

awareness of the harms of excessive consumption of ultra-processed beverages, as suggested by

Bonalume et al.,(2020) and Vernarelli & Rubenstein (2022), who highlight the impact of unhealthy

eating on the nutritional status of individuals.

In the 2nd semester, the distribution of consumption became more balanced, with 32% of

students not consuming, 28% consuming sporadically, 20% consuming one to three times a week

and 8% consuming daily. This change may be related to factors such as changes in the university

environment and routine, which inuence eating habits, a trend also observed in the studies by

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Macedo et al., (2020) and Sampaio et al., (2022), which discuss the increase in the consumption of

ultra-processed foods among university students.

In the 4th semester, the majority of students (38%) continued to avoid the consumption of

sugary drinks, with 29% consuming it sporadically and only 5% consuming it daily. This reduction in

daily consumption can be explained by a greater understanding of the risks associated with excessive

consumption of sugars, as discussed by Ferreira et al.,(2019) and Martini et al.,(2021).

From the 5th semester to the 8th, there was an increasing trend towards sporadic

consumption and non-intake of sugary drinks. However, in the 8th semester, daily consumption

increased signicantly to 22%, reecting a possible adaptation of students to more permissive dietary

patterns and the greater accessibility of ultra-processed products, as described by Sürer et al.,(2023)

and Durán-Agüero et al.,(2023).

By analyzing the data on the consumption of frozen ready-to-eat preparations throughout the

semesters, it is possible to observe a trend that is in line with the conclusions of several studies on the

consumption of ultra-processed foods among university students. In the 1st semester, consumption

was low, with 35% of students not consuming these foods, a data that corroborates what was observed

by Bonalume, Alves and Conde (2020), who indicated that many university students still maintain a

more natural diet at the beginning of their academic journey. The distribution of consumption among

the other groups is also similar to the consumption prole described by Macedo et al.,(2020), who

point out the prevalence of sporadic consumption of ultra-processed foods.

In the 2nd semester, the more balanced distribution, with 32% of students not consuming and

28% consuming sporadically, can be seen as a reection of academic pressures that begin to inuence

eating habits more. The research by Ferreira et al., (2019) on the consumption of ultra-processed

foods among students at dierent levels of education reveals that the increase in the workload and the

change in academic routine favor a greater consumption of ultra-processed foods, precisely because

of the practicality and convenience of these products.

The increase in daily consumption recorded in the 3rd semester (17%) and the persistent

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choice not to consume (28%) reect a signicant change in eating behavior, possibly due to factors

such as increased academic stress, little time for meal preparation, and greater availability of ultra-

processed foods in the market (Silva, 2018). This change is also mentioned by Almeida (2017), who

discusses how availability and marketing inuence the consumption of ultra-processed foods in

university environments.

The behavior observed in the 4th semester, where 38% of students still avoid these products

and only 5% consume them daily, suggests a possible setback or a return to concern with healthier

eating habits. The variation may be related to the fact that, as students advance in their courses, some

changes in perception about health and nutrition may occur, as evidenced by Silva Gomes, Alvarenga

and Canella (2019), who discuss the increase in knowledge about the harms of ultra-processed foods

among university students.

In the following semesters (from the 5th to the 8th), the trend of non-consumption and

sporadic consumption continues, but in the 8th semester, the increase in daily consumption to 22%

may be related to the accumulation of tasks and a greater dependence on the convenience of these

foods, which is reinforced by studies such as that of Sampaio et al.,(2022), which indicate that, as

students advance in their academic trajectory, the consumption of ultra-processed foods tends to

increase due to the overload of activities and the decrease in time for food care.

The consumption of ultra-processed foods among university students has been widely

discussed in dierent studies, which point to their consequences for health and nutritional status.

Bonalume et al.,(2020) and Macedo et al.,(2020) investigate how the consumption of these foods

is related to changes in the nutritional status of university students, associating it with an increase

in the prevalence of overweight and obesity. Ferreira et al., (2019) also explore this consumption in

students from dierent schools, highlighting an increase especially among adolescents and young

adults, which is in line with the data on sporadic and daily consumption observed among students in

the last semester of their study.

Studies such as those by Silva Gomes et al., (2019) and Fondevila-Gascón et al., (2022) add

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that, despite the growing consumption of ultra-processed foods, many university students still do

not have full knowledge about the adverse eects of these foods, such as the impact on health and

weight control. Such lack of knowledge may explain the high consumption of ultra-processed foods

observed, especially at times of greater academic pressure, such as the last semester.

When analyzing the variations in the consumption of ultra-processed foods over the

semesters, the data presented indicate a signicant increase in consumption in the last semester of

the course (60%), when compared to the 30.5% and 34.7% observed in the rst and second semesters,

respectively. The pattern can be explained, in part, by changes in lifestyle and eating behavior during

the university course, something already mentioned by Almeida (2017), who associates the increase in

the consumption of ultra-processed foods with stress, lack of time, and the intense academic routine

of students at the end of their career.

In addition, the study by Vernarelli & Rubenstein (2022) pointed out that excessive

consumption of ultra-processed foods is directly related to the increase in problems such as obesity,

which is consistent with the data presented, suggesting that the prevalence of high consumption of

these foods may be a relevant factor in the dynamics of weight gain and other nutritional complications

observed among students in the last semester.

Final Thoughts

In view of the analyses carried out, it is found that academic progress in the Nutrition course

inuences the consumption patterns of ultra-processed foods among students, although in a non-

linear way. A trend towards a reduction in consumption was observed in more advanced stages of the

course, which suggests that the deepening of nutritional knowledge positively impacts food choices.

However, factors such as extensive hours, academic stress, and food accessibility continue to exert a

signicant inuence on students’ eating habits.

The data collected showed that, in the rst semesters, there is greater variability in

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consumption patterns, with a predominance of less judicious practices. The progressive contact with

specic disciplines of Nutrition seems to contribute to a greater awareness of the impacts of ultra-

processed food consumption on health, resulting in the adoption of more balanced eating habits in the

nal semesters. Despite this, even among advanced students, the consumption of these products has

not been completely eliminated.

Bibliographic references

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Brignol, A., Paas, A., Sotelo-Castro, L., St-Onge, D., Beltrame, G., & Coey, E. B. (2024). Overcoming

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