Journal of Cancer Epidemiology / 2024 / Article / Tab 2 / Research Article
Knowledge, Awareness, and Practices toward Colorectal Cancer and Its Dietary and Lifestyle-Related Risk Factors among Jordanian University Students: A Cross-Sectional Study Table 2 Dietary behaviors of the study participants (
).Food items Frequency of intake ( (%)) Quantity of intake ( (%)) Never (no intake) 1-2 times monthly 1-2 times weekly 3-4 times weekly 1-2 times daily Never (no intake) One serving 2-3 servings More than or equal to four servings Fruits 23 (2.9) 110 (13.8) 240 (30.2) 207 (26.0) 215 (27.0) 23 (2.9) 474 (59.6) 276 (34.7) 22 (2.8) Vegetables 19 (2.4) 62 (7.8) 204 (25.7) 254 (31.9) 256 (32.2) 19 (2.4) 329 (41.4) 360 (45.3) 87 (10.9) Fiber 32 (4.0) 104 (13.1) 277 (34.8) 231 (29.1) 151 (19.0) 32 (4.0) 305 (38.4) 371 (46.7) 87 (10.9) Onion 153 (19.2) 229 (28.8) 225 (28.3) 148 (18.6) 40 (5.0) 153 (19.2) 521 (65.5) 108 (13.6) 13 (1.6) Fat & oils 30 (3.8) 83 (10.4) 211 (26.5) 264 (33.2) 207 (26.0) 30 (3.8) 423 (53.2) 284 (35.7) 58 (7.3) Red meat 75 (9.4) 219 (27.5) 318 (40.0) 159 (20.0) 24 (3.0) 75 (9.4) 468 (58.9) 228 (28.7) 24 (3.0) Processed meat 245 (30.8) 276 (34.7) 183 (23.0) 78 (9.8) 13 (1.6) 245 (30.8) 335 (42.1) 186 (23.4) 29 (3.6) Dairy products 32 (4.0) 72 (9.1) 207 (26.0) 313 (39.4) 171 (21.5) 32 (4.0) 416 (52.3) 303 (38.1) 44 (5.5) French fries 51 (6.4) 222 (27.9) 305 (38.4) 182 (22.9) 35 (4.4) 20 (2.5) 569 (71.6) 175 (22.0) 31 (3.9)