International tertiary education students experienced difficulties in dietary transitions in Australia: A qualitative study

Abstract

AbstractIssue AddressedMore attention to the diet and nutritional status of international students in Australian universities is indicated. This qualitative research aimed to provide an in‐depth understanding of dietary changes among international students after they arrived in Australia.MethodsSemi‐structured interviews were conducted with international students from China and India who were studying at a large urban Australian university. An approach of interpretative phenomenological analysis was employed for coding and data analysis.ResultsA total of 14 interviews were included. International students were able to consume more international foods, dairy products and animal proteins in Australia as a result of increased exposure to a larger variety of these foods compared with their home countries. However, they experienced some difficulties in eating vegetables and authentic traditional foods due to limited availability and higher prices in Australia. It was challenging for these students to live independently and cook for themselves for the first time and with a limited food budget and time, but many students improved their cooking skills over time. Less frequent main meals with more snacking sessions were reported. Weight fluctuations were commonly experienced and craving for traditional foods no longer accessible may negatively impact mental health.ConclusionsInternational students adapted to the Australian food environment but believed the food choices available did not meet their food preferences or perhaps nutritional requirements.So WhatSome intervention from universities and/or government may be needed to ease the barriers to consumption of affordable and desirable meals in a time‐saving manner for international students.