Factors Influencing Food Consumption Behavior Among Thai Senior High School Students: A Cross-Sectional Study

Background: Food consumption behavior plays a critical role in health outcomes and the prevention of chronic diseases, particularly during adolescence. Understanding the determinants of these behaviors is essential for designing effective interventions. Objectives: This study aimed to investigate: (A) The levels of predisposing factors (knowledge and attitudes), enabling factors (accessibility and readiness), and reinforcing factors (media and peer influence); (B) the food consumption behaviors of senior high school students; and (C) the relationships between these factors and food consumption behaviors. Methods: A cross-sectional design was employed, involving 326 senior high school students in Thailand selected through quota sampling. Five self-administered questionnaires were used to collect data: Knowledge of consumption, attitudes toward consumption, accessibility and readiness of food consumption, influence from peers and media, and food consumption behavior. Descriptive statistics and multiple regression analysis were utilized, with a significance level set at P < 0.05 for all analyses. Results: The findings revealed that a majority of the participants were female students, comprising 68.71% of the sample, with an average age of 17 years. Overall, knowledge regarding food consumption was notably high, at 44.11%. Attitudes towards food consumption were significantly more favorable, reaching 87.12%. However, factors such as accessibility and media influences were categorized as moderate. The food consumption behaviors of participants were similarly rated as moderate, with a mean score of 2.44 and a standard deviation of 0.50. Multiple regression analysis determined that factors such as accessibility and readiness of food (beta = 0.129, P < 0.020), peer influence (beta = 0.161, P = 0.004), and media influence (beta = 0.149, P = 0.007) were significant predictors of food consumption behavior among students. Conclusions: Food consumption behaviors among senior high school students are influenced by accessibility and social reinforcements such as media and peers. Despite high levels of knowledge, moderate attitudes and environmental barriers limit the adoption of healthy eating behaviors. Targeted interventions should focus on improving food accessibility, promoting media literacy, and leveraging peer influence to encourage healthier food choices. Future research should explore regional nutritional disparities to inform policy and practice more effectively.