A cross-sectional study on online food delivery applications (OFDAs) in the United Arab Emirates: use and perceptions of healthy food availability among university students

Leila Cheikh Ismail; Tareq M. Osaili; Bayan Shanan; Dana Rashwan; Hulya Merie; Leen Rishan; Salam Al Shamma; Zaina AlRamahi; Sheima T. Saleh; Maysm N. Mohamad; Asma’ O. Taybeh; Rameez Al Daour; Sadi Taha; Lily Stojanovska; Ayoub Al-Jawaldeh; Ayesha S. Al Dhahei

doi:10.1017/jns.2024.21

Journal of Nutritional Science (Jan 2024)

A cross-sectional study on online food delivery applications (OFDAs) in the United Arab Emirates: use and perceptions of healthy food availability among university students

Leila Cheikh Ismail,
Tareq M. Osaili,
Bayan Shanan,
Dana Rashwan,
Hulya Merie,
Leen Rishan,
Salam Al Shamma,
Zaina AlRamahi,
Sheima T. Saleh,
Maysm N. Mohamad,
Asma’ O. Taybeh,
Rameez Al Daour,
Sadi Taha,
Lily Stojanovska,
Ayoub Al-Jawaldeh,
Ayesha S. Al Dhahei

Affiliations

Leila Cheikh Ismail: ORCiD; Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, UAE Nuffield Department of Women’s & Reproductive Health, University of Oxford, Oxford, UK Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, UAE
Tareq M. Osaili: Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, UAE Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, UAE Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
Bayan Shanan: Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, UAE
Dana Rashwan: Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, UAE
Hulya Merie: Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, UAE
Leen Rishan: Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, UAE
Salam Al Shamma: Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, UAE
Zaina AlRamahi: Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, UAE
Sheima T. Saleh: Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, UAE Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, UAE
Maysm N. Mohamad: ORCiD; Department of Nutrition and Health, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, UAE
Asma’ O. Taybeh: Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
Rameez Al Daour: Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, UAE Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, UAE
Sadi Taha: Department of Nutrition and Food Processing, Faculty of Food Processing, Al-Huson University College, Al-Balqa Applied University, As-Salt, Jordan
Lily Stojanovska: Department of Nutrition and Health, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, UAE Institute for Health and Sport, Victoria University, Melbourne, Australia
Ayoub Al-Jawaldeh: Regional Office for the Eastern Mediterranean (EMRO), World Health Organization (WHO), Cairo, Egypt
Ayesha S. Al Dhahei: ORCiD; Department of Nutrition and Health, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, UAE

DOI: https://doi.org/10.1017/jns.2024.21
Journal volume & issue: Vol. 13

Abstract

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Online food delivery applications (OFDAs) have seen a surge in popularity during the COVID-19 Pandemic, particularly among young adults. This study aimed to assess the use of OFDAs and the perception of food healthiness and safety among university students in the United Arab Emirates (UAE). A web-based cross-sectional study was conducted among university students in the UAE via snowball sampling (n = 1096). Sociodemographic characteristics, OFDAs usage, and perceptions toward food healthiness and safety were investigated. Chi-square analysis was used to determine the association between categorical variables and healthy food choices. Mann–Whitney U and Kruskal–Wallis H tests were used to determine differences between different groups and perception statements. Over half (52%) of the students were frequent users of OFDAs with fast food being the most popular choice (88.4%). Older participants, those living in the university dorms, and those with higher allowances used the OFDAs more frequently (P < 0.05). Price (78.0%) and food appearance (65.7%) had the highest impact on food selection. Most subjects (69.3%) reported looking for healthy food but were worried about affordability (43.1%) and taste (27.1%). Most participants (57.8%) agreed that OFDAs increased their appetite and food intake. Participants believed that having a hygiene rating system in OFDAs would give them the chance to make informed decisions (82.3%). Unhealthy food options were popular among university students. The study highlights the need to provide more affordable and appealing healthy food options and suggests that improved nutrition information and hygiene standards could help to promote healthy food choices among university students.

Published in Journal of Nutritional Science

ISSN: 2048-6790 (Online)
Publisher: Cambridge University Press
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Medicine
Website: https://www.cambridge.org/core/journals/journal-of-nutritional-science

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