Maintaining healthy eating habits in college is challenging. Interventions focused on nutrition education can assist in reversing these trends of poor eating habits among college students. The purpose of the study was to identify factors affecting the dietary habits, food choices and BMI of college females majoring in nutrition (NMs) compared with non-nutrition majors (OMs). A questionnaire-based cross-sectional survey study of dietary behaviour and food frequency of 202 college females was conducted at San Diego State University. Data were analysed by using t tests, χ2 tests and regression analysis in SPSS. NMs exhibited a lower BMI than OMs (P < 0·01); however, BMI values for both groups were within a healthy range. Interestingly, 3 % of NMs had a BMI in the range of overweight or obese; however, prevalence was three times higher for OMs, being 9·2 %. A healthier meal option was the most influential factor in NMs’ meal choices whereas convenience and weight control were influential factors in OMs’ meal choices. Most NMs read nutrition labels and reported that this affects their food choices. NMs exercised longer than OMs in the <120 min/week category. Exercise affected healthy meal conception in NMs only (P < 0·001). Taking dietary supplements influenced healthy meal awareness in OMs only (P < 0·05). University-level nutrition education is strongly associated with healthier eating habits and superior food choices among young adult females. More regular meal patterns, healthier snack choice and adherence to dietary guidelines may contribute to the lower BMI values observed among NMs compared with OMs.

The objective of this study was to identify factors affecting the dietary habits and food choices of college females majoring in nutrition (NM) compared to college females who are non‐nutrition (OM) majors. Volunteers, 101 NMs and 101 OMs, enrolled at SDSU, completed a 9‐page, 152‐item written questionnaire. BMIs were significantly different between groups (P=0.005) with NMs exhibiting a lower BMI; however, BMIs for both groups were within a healthy range. Fifty‐five percent of NMs reported nutritionally great meals vs. 32% of OMs reporting great meals (P<0.001). A healthier meal is the most influencing factor in 69% of NMs' meals while convenience (28%) and weight control (22%) are influencing factors in OMs' meals (P<0.001). Ninety‐nine percent of NMs read nutrition labels (P<0.001) and more NMs report that this affects their food choices (P=0.001). Nutrition majors get nutrition information from school education while a primary source of nutrition information for OMs is media (P<0.001). Nineteen percent of female students are skipping breakfast with more OMs skipping breakfast (P=0.036). Fourteen percent of OMs choose cookies and chips as a snack vs. 5% of NMs (P=0.042). University‐level nutrition education leads to better eating habits, meal patterns, and snack choices and this may contribute to lower BMI value in nutrition majors compared to non‐nutrition majors. Supported by SDSU NUTR 302L class.