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Students reckon their diets IMPROVE when they go to university


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We’ve suspected it for a while, but now it’s been confirmed – students today have ditched the takeaway pizza and stereotypes for a diet that’s a whole lot healthier.


Research has found that many students are actually eating meals cooked from scratch at least five times a week.


And modern university students are also more likely to buy ingredients such as olive oil, herbs and fresh fruit and veg than previous generations.


It’s still the old classics that you’re whipping up in the kitchen, though - stir fry and pasta bake are still staple dishes in student kitchens.


Probably unsurprisingly, more than six in ten current students or recent graduates admit they resent the stereotype that they are lazy and don’t care about what they eat.


The study of 2,000 students and graduates, commissioned by Linda McCartney Foods as part of its meat free freshers’ week campaign, Linda on Campus, also revealed more than a third of students consider themselves to be better in the kitchen than their parents.


45% of those who studied within the past ten years reckon they had a healthy diet while at university, according to the research.


63% put this down to there being a better education of food and what you should be eating today, while 62% think access to a wider range of ingredients helps.


Half even believe a healthier and more varied diet at university is down to students being able to use the internet to find cheap and easy recipes through food websites, blogs and social media.


The average modern student also cooks something they have never tried making before four times a month, with half of today’s students claiming to be creative in the kitchen.


Researchers also found that while the student staple of baked beans was a shopping essential for 47% of previous generations, 37% of today’s graduates said the same.


Instead, 46% considered fresh vegetables a kitchen staple, while another 44% always buy fresh fruit.


With 16% of students now following a vegetarian diet, and a further 19% saying they would consider it, it’s no surprise that meat substitutes have also seen an increase in sales.


The number of students purchasing meat substitutes has more than doubled, with six% of students buying them in the past compared to 13% now.


A spokesman for OnePoll, which carried out the survey for Linda McCartney Foods, said: “Many people perceive students to be people who don’t ever cook and rely on nothing by takeaways, fast food and ready meals to get by during their years at university.


“But it seems modern students are becoming more creative and experimental with their food.


“Far from the stereotype, many are now cooking meals from scratch and enjoy coming up with own concoctions in the kitchen.”


This September, Linda McCartney Foods is touring campuses across the country, making freshers’ week a meat-free affair by offering students a range of tasty, healthy and easy to cook recipe ideas.


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