Dietary Supplement Consumption Behavior of Bachelor’s Degree Students in Social Sciences, Khon Kaen University

Abstract

Nowadays, the consumption of dietary supplements (DS) is widely popular. The
aims of this cross-sectional descriptive study were to investigate knowledge, attitudes, and
consumption regarding the use of DS and to analyse factors related to DS consumption in
bachelor’s degree students at Khon Kaen University. The subjects were 334 bachelor’s
degree students from 6 faculties of Social Sciences, Khon Kaen University. Data were
collected during January to February, 2015, using a self-administered questionnaire. The
internal validity of the questionnaire regarding knowledge about DS was assessed using the
Kuder – Richardson KR-20 formula and found to be 0.76. The internal validity of the
questionnaire regarding attitudes to DS was assessed using Cronbach’s alpha coefficient
and found to be 0.77. Knowledge and attitude scores were categorised as low, moderate or
high according to the criteria suggested by Bloom and Best. The relationships between
various factors and DS consumption were analysed using multiple logistic regression.
The results revealed that 68 % of the subjects were female, the average age was
20.1±1.2 years, and their average income was 6,220±2,487 baht/month. According to BMI
categories, 24.6% of the subjects were classified as underweight, and 20.1% were
overweight or obese. Almost two-thirds of the subjects (61.4%) had a high level of
knowledge about dietary supplements, and a large majority (93.1%) reported a moderately
high level of positive attitudes toward DS consumption. In terms of consumption, 65.3 % of
the subject consumed DS. Vitamin supplements, fruit juice extracts and essence of chicken
were consumed by 35%, 18% and 10%, respectively. The median expenditure on DS was
500 baht a month. The most commonly (68%) cited reason for using DS was health
benefits, and 43% bought DS from drugstores. The Internet (50%) was the main source of
information about DS, followed by television (28%). Support and advice on the consumption of
DS was provided by friends (22.3%) and parents (21.8%). Positive attitude was the only
factor found to be associated with DS consumption (adjusted OR=5.29, 95% CI=1.55-17.98,
p-value<0.01). Conclusion: two-thirds of the students consumed DS, and vitamins were the
most popular type of DS consumed. A positive attitude toward DS was associated with DS
consumption. The University should provide students with a nutritional education
programme about the risks and safety of consuming DS.