Are Psychological Distress and Resilience Associated with Dietary Intake Among Australian University Students?

Megan C. Whatnall, Amanda J. Patterson, Yu Yao Siew, Frances Kay-Lambkin and Melinda J. Hutchesson
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Megan C. Whatnall: School of Health Sciences, Faculty of Health and Medicine, University of Newcastle, Callaghan, NSW 2308, Australia
Amanda J. Patterson: School of Health Sciences, Faculty of Health and Medicine, University of Newcastle, Callaghan, NSW 2308, Australia
Yu Yao Siew: School of Health Sciences, Faculty of Health and Medicine, University of Newcastle, Callaghan, NSW 2308, Australia
Frances Kay-Lambkin: Priority Research Centre for Brain and Mental Health, University of Newcastle, Callaghan, NSW 2308, Australia
Melinda J. Hutchesson: School of Health Sciences, Faculty of Health and Medicine, University of Newcastle, Callaghan, NSW 2308, Australia

IJERPH, 2019, vol. 16, issue 21, 1-15

Abstract: University students report unhealthy diets and experience poorer mental health than the general population. This study explores the association between psychological distress and resilience with dietary intake in a sample of Australian university students. Cross-sectional data from the University of Newcastle Student Healthy Lifestyle Survey 2017 were analysed. Psychological distress (Kessler Scale), resilience (Brief Resilience Scale) and fruit, vegetable, soft drink, takeaway food and breakfast intakes (short diet questions) were assessed. Socio-demographic (e.g., gender), student (e.g., undergraduate/postgraduate) and health characteristics (e.g., physical activity) were captured. Multivariate linear regression models explored associations between psychological distress and resilience with dietary intake, with adjustment for potential confounders. Analysis included 2710 students (mean age 26.9 ± 9.5 years, 30.4% male). In adjusted models, lower psychological distress was associated with higher fruit (β = −0.37, p = 0.001) and vegetable (β = −0.37, p < 0.001) serves/day, more frequent breakfast consumption ( p < 0.001) and less frequent soft drink and takeaway food consumption ( p < 0.001). Higher resilience was associated with higher fruit (β = 0.03, p = 0.022) and vegetable (β = 0.06, p < 0.001) serves/day, more frequent breakfast consumption ( p = 0.005), and less frequent soft drink ( p < 0.001) and takeaway food consumption ( p = 0.001). These results highlight a potential link between psychological distress and resilience with diet, and that further research in this area is warranted.

Keywords: psychological distress; resilience; dietary intake; diet; university students; college students; mental health (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2019
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (5)

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