Dietary Diversity and Social Determinants Among Myanmar University Students, Chiang Mai Province
Issued Date
2026-04-01
Resource Type
eISSN
28220838
Scopus ID
2-s2.0-105033906205
Journal Title
Natural and Life Sciences Communications
Volume
25
Issue
2
Rights Holder(s)
SCOPUS
Bibliographic Citation
Natural and Life Sciences Communications Vol.25 No.2 (2026)
Suggested Citation
Kyi P.P.N., Siewchaisakul P., Wungrath J. Dietary Diversity and Social Determinants Among Myanmar University Students, Chiang Mai Province. Natural and Life Sciences Communications Vol.25 No.2 (2026). doi:10.12982/NLSC.2026.042 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/116038
Title
Dietary Diversity and Social Determinants Among Myanmar University Students, Chiang Mai Province
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Abstract
Optimal human health largely relies on adequate nutrition, which is best achieved by consuming dietary diversity (DD) that provides all essential macro and micronutrients. This study aimed to investigate the DD and the influencing determinants among Myanmar university students in Chiang Mai, Thailand. A cross-sectional study was conducted in three universities in Chiang Mai province using a self-administered online survey from 3<sup>rd</sup> October to 5<sup>th</sup> November 2024. The determinants on dietary diversity score (DDS) were evaluated using multivariable analysis with multiple linear regression. A total of 170 students, 88 (51.76%) males, and 82 (48.24%) females participated in the study. The median (IQR) DDS was 6 ± 3, one score was the minimum and nine was the highest DDS. The social determinants associated with DDS included gender, religion, self-efficacy, skipping meals due to not readiness of food, stress, eating meals with family members and others, receiving dietary suggestions from friends, limitations to diverse foods access, religious restrictions and food advertisements on billboards. Multisectoral behavior-change measures targeting different tiers of the socio-ecological model, ranging from individual to community influences, must be carried out to improve the proper dietary behaviors and diversity of the university students.