Abstract
OBJECTIVE: Nutrition knowledge and health literacy are critical foundations for healthy dietary behaviors. However, their combined influence on food consumption patterns in Saudi young adults remains underexplored. This research investigated the levels and predictors of nutrition knowledge and health literacy, as well as their impact on food consumption patterns among a group of Saudi Arabian young people. METHODS: This was an online survey (structured, self-administered questionnaire) using a large convenience sample of students from different universities in Saudi Arabia. Nutrition knowledge, health literacy, and food consumption patterns were evaluated using the validated CoNKS, the HLS-EU-Q16, and a regionally adapted 10-item food group checklist, respectively. Regression models were fitted to evaluate the predictors of nutrition knowledge and health literacy, and their associations with food consumption frequency. RESULTS: The sample comprised 827 participants, aged 18 to 25. The prevalence of unsatisfactory nutrition knowledge was 70.5% and limited health literacy was 58.3%. Significant factors associated with unsatisfactory nutrition knowledge included non-health science major, physical inactivity, no prior nutrition course, night eating syndrome, and limited health literacy. Key factors associated with limited health literacy included age (18-20 years), non-health science major, having an illiterate mother, and unsatisfactory nutrition knowledge. Furthermore, satisfactory nutrition knowledge and sufficient health literacy were independently associated with healthier food consumption patterns. Specifically, they were linked to higher odds of consuming fruits and vegetables (nutrition knowledge: OR = 1.76; health literacy: OR = 2.71) and meat, fish, and eggs (nutrition knowledge: OR = 2.67). Unsatisfactory nutrition knowledge was related to high-calorie foods intake (OR = 3.70). CONCLUSION: Both nutrition knowledge and health literacy are significant, modifiable factors associated with food consumption patterns among study participants. Integrated educational interventions targeting both competencies are recommended to improve dietary behaviors in this population.