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     The 51���� Kazakh National University (KazNU) conducted a sociological study on the topic of healthy and affordable nutrition for students. The study was conducted in March 2025 and revealed key trends and issues related to student nutrition, as well as proposed solutions to address them.

     How do students eat? According to the survey results, 83.8% of respondents regularly eat in the university's cafeterias and cafes. 23% of students dine there daily, which is twice as much compared to the data from 2015. However, 16.2% of respondents do not eat on campus. The reasons for this vary, including financial difficulties and dissatisfaction with the quality and variety of the available dishes.

     Student Food Preferences. The most popular food among students is baked goods, chosen by 22.81% of students. Traditional main courses are consumed by only 17.2% of students, while fast food accounts for 13.91%. At the same time, only 3.10% of respondents would opt for dietary meals if they were available, while the demand for vegetarian and gluten-free menu options is 11.7% and 7.4%, respectively. The study shows that university cafeterias often consider students' dietary preferences by offering balanced and affordable meals. However, they should strive to meet healthy eating standards.

     Price Accessibility. More than half of the respondents (53.1%) expressed dissatisfaction with the pricing in university cafeterias. This figure has increased compared to 2015, highlighting the need for a review of pricing policies.

     What Can Be Improved?

      Among the respondents’ suggestions were:

• Price reduction (26.31%)
• Expansion of the assortment and increased availability of healthy food (20.62%)
• Improvement of food quality (7.7%)
  Additionally, respondents pointed out the need for infrastructure modernization.

     Sustainable Development Goals (SDGs). It is important to note that the implementation of the “Ensuring Healthy and Affordable Nutrition for All on Campus” strategy, of which this study is a part, is directly related to several UN Sustainable Development Goals (SDGs):

• SDG 3 ("Good Health and Well-Being") – The high consumption of fast food and the lack of balanced meals indicate the need to improve the quality of food in university cafeterias and conduct awareness campaigns.
• SDG 12 ("Responsible Consumption and Production") – The introduction of sustainable consumption principles, such as the use of local products and the reduction of food waste, will make campus food more environmentally friendly and accessible.

     Conclusion. The research results indicate that students' nutritional needs remain, but food options should be adapted to meet their demands. Implementing a balanced menu, introducing flexible pricing policies, and improving cafeteria conditions will help make nutrition not only affordable but also beneficial for health, aligning with sustainable development principles. A comprehensive approach is aimed at creating conditions where student nutrition is not just a part of the learning process but also an essential aspect of caring for their health and well-being.

Center for Sociological Research and Social Engineering