Cultural Similarities and Differences in the Eating Habits of International University Students: A Descriptive Study

Aim: This descriptive research aimed to identify cultural similarities and differences in the eating habits of international university students. Methodology: The study included a total of 1000 international students who completed the preparatory class at a state university in western Turkey. The researchers did not use sample selection; instead, they conducted the study with 307 students who voluntarily agreed to participate. The researchers obtained ethical committee approval, institutional permission, and verbal consent from the participating students. Data was collected through face-to-face interviews using a questionnaire developed by the researchers and analyzed using descriptive statistics in SPSS 25. Results: The majority of the participants in the study represented 36 different countries, including Turkmenistan, Azerbaijan, Uzbekistan, Syria, and Greece. It was found that 57.3% of the students (n=176) perceived their eating habits as similar to their own country's. The students reported similarities in the consumption of meat, cheese, pasta, rice, butter, spices, fresh vegetables, soup varieties, and pastries. However, they also noted differences in breakfast culture, the preference for vegetable-based diets, and lower consumption of meat dishes compared to their own cultural eating habits. Conclusion: This study revealed that international students studying in western Turkey encounter various cultural similarities and differences in their eating habits within the city where they are studying.