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)