Focus group topic guide.

Students’ diets often change when leaving home and starting university due to increased responsibility for their diet and finances. However, there is limited qualitative research with students at UK universities about how their diets change during the transition to, and whilst at university and the reasons for these changes. The aim of this study was to qualitatively explore three topics: 1) specific dietary changes reported by students at UK universities, 2) reasons for these dietary changes and 3) how students can be supported to eat more healthily. Fifteen students (100% female, 54% white) across different academic years (60% undergraduate and 40% postgraduate) from the Universities of Reading and Hertfordshire were recruited. Four online focus groups were conducted, ranging from groups of 2 to 6 participants, using a semi-structured topic guide. Discussions were recorded and professionally transcribed. Transcripts were coded and themes derived for each research topic using qualitative analysis software. After joining university, dietary changes commonly reported by the students included either increased or decreased fruit and vegetable intake, increased snacking behaviour, and increased alcohol and convenience food consumption. Common reasons for changes included limited budget, time management struggles, a lack of cooking skills, and peer influence. Students suggested that reduced cost of healthy foods on campus and cooking classes to learn new skills could help them to adopt a healthier diet. These suggestions could be used to guide future healthy eating interventions for university students.

学生离家步入大学后，由于饮食与财务自主权提升，其饮食结构常发生改变。然而，目前针对英国高校学生在入学过渡阶段及在校期间的饮食变化情况及其背后动因的质性研究较为匮乏。本研究旨在通过质性方法探索三大主题：1. 英国高校学生自述的具体饮食变化；2. 此类饮食变化的成因；3. 可帮助学生养成更健康饮食习惯的支持路径。本研究招募了来自雷丁大学（University of Reading）与赫特福德郡大学（University of Hertfordshire）的15名学生，其中全部为女性，54%为白人；学业阶段覆盖不同学年，60%为本科生，40%为研究生。研究采用半结构化访谈提纲开展了4场线上焦点小组访谈，每组参与人数为2至6人不等。访谈全程录音并由专业人员转写为文本。研究人员借助质性分析软件对转录文本进行编码，并针对三大研究主题提炼出相关主题。学生们自述的入学后常见饮食变化包括：果蔬摄入量的增减不一、零食摄入增多，以及酒精与即食食品消费量上升。饮食变化的常见动因包括：预算有限、时间管理困难、烹饪技能匮乏，以及同伴影响。学生们提出，降低校园内健康食品的售价、开设烹饪课程以传授新技能，将有助于他们养成更健康的饮食习惯。此类建议可用于指导未来面向高校学生的健康饮食干预项目。