Food choices of Mexican high‐school students deviate from their perceptions of food healthiness

Abstract

School interventions should consider food sensory, availability, financial, and nutrition perceptions to successfully promote healthy food choices. This study identified Mexican high‐school students' food choices and perceptions about food healthiness. A 7‐day food‐frequency dietary survey (n=660) and 20 focus groups (n=180) were conducted with 15–19 year‐old male and female students of 20 Mexico City public high schools. Half of daily energy intake was provided by sweetened and natural beverages (17.3%, 95% CI: 15.5–18.2), salty and sweet snacks (13.6%, 12.8–14.3), whole‐milk dairy products (13.5%, 12.8–14.1), fruit (6.9%, 6.5–7.3), and vegetables (2.5%, 2.3–2.7). Unhealthy foods were perceived as high sugar/fat or low nutritious foods that contain “chemicals”, such as soda, fast food, snacks, fried food, and diet products. Reasons for consumption were good taste, low price, availability, readiness to eat, and filling capacity. Healthy foods were nutritious and hygienic foods such as home‐made food, natural fruit/vegetable, whole milk/yogurt, juice, plain water, and cereal bars. Reasons for consumption were high vitamin, fiber, and protein content; low fat content; weight control; and parental recommendation. Students consumed unhealthy foods despite considering other foods as healthy, and also misperceived nutritional properties of foods. Funding: Mexico's Ministry of Education.