1 International Journal of Innovative Research and Scientific Studies, 6(1) 2023, pages: 1-8 ISSN: 2617-6548 URL: www.ijirss.com Student Food Selection Behaviour after Returning to Face-to-Face Classes Yersi-Luis Huaman-Romani 1* , Juan-Jesús Garrido-Arismendis 2 , Jhon-Felix Agurto-Zapata 3 , Nayely-Paola Juarez-Vera 4 , Rene-Antonio Hinojosa-Benavides 5 1 National University of Frontera, Academic Department of the Faculty of Economic and Environmental Sciences, Sullana, Peru. 2,3,4 National University of Frontera, Faculty of Engineering of Food Industries and Biotechnology, E. P. Engineering of Food Industries, Sullana, Peru. 5 National Autonomous University of Huanta, Professional School of Agronomic and Forestry Business Engineering, Peru. *Corresponding author: Yersi-Luis Huaman-Romani (Email: ylhromani@gmail.com) Abstract The pandemic raised awareness about the consumption of healthy and high- quality food which was practiced at home leaving aside the consumption of "junk food" but students are returning to the consumption of these unhealthy foods in university. The objective of this research is to describe and analyze the behavior of students in the selection of their food (good and bad for health) after returning to school. The methodology applied is descriptive, correlational and predictive of a cross-sectional quantitative type in which 765 students participated anonymously and voluntarily in an online survey. Results. A low level of consumption of "good" foods was found while the consumption of "bad" foods is growing daily. Conclusion. " Good" food is only eaten at home while “bad" food is eaten everywhere A policy of selling healthy food should be implemented. If these foods are not regulated, there is a tendency to have an overweight university student population in the future. Keywords: Anxiety, College students, Eating habits, Healthy eating, Junk food, Obesity, Post COVID -19, Student behavior. DOI: 10.53894/ijirss.v6i1.1059 Funding: This study received no specific financial support. History: Received: 19 September 2022/Revised: 8 November 2022/Accepted: 22 November 2022/Published: 12 December 2022 Copyright: © 2023 by the authors. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Authors’ Contributions: All authors contributed equally to the conception and design of the study. Competing Interests: The authors declare that they have no competing interests. Transparency: The authors confirm that the manuscript is an honest, accurate, and transparent account of the study; that no vital features of the study have been omitted; and that any discrepancies from the study as planned have been explained. Ethical Statement: This study followed all ethical practices during writing. Publisher: Innovative Research Publishing 1. Introduction Students are motivated to change their eating habits by the epistemology and educational messages they receive from their training environment [1] while in rural areas, there is usually little research on the benefits that can be obtained by supplementing the diet with milk, eggs and foods provided by nature itself that are not taken advantage of, this type of supplementation could give great results both in the physical development of students and in their cognitive development [2]. It has been found that people with normal body weight consume more dietary fiber and vegetables than those who are overweight or obese [3].