Effect of Eating Habits on Attentional and Memory Performance and Academic Success in High School Students in the Tiznit Region in Southern Morocco

Aims: This study aimed to investigate the impact of specific socio-economic factors and eating habits on attention, working memory, and academic performance among high school students. Instrument & Methods: The sample of this quantitative study comprised high school teenagers aged ۱۵ to ۲۲ years from both rural and urban areas. Eating habits were assessed using a questionnaire covering student demographics and dietary behaviors. Attention and working memory were evaluated using the computer-based Rey complex figure (RCF) test, while academic achievement was determined based on students' overall grades. Findings: The results revealed correlations between certain dietary habits and RCF test parameters. Specifically, we observed a correlation between breakfast consumption frequency and attentional performance (χ۲=۶.۵۹۹; p=۰.۰۳۷), as well as working memory (χ۲=۶.۰۵۳, p=۰.۰۴۸). Additionally, we found associations between weekly consumption of fish and attentional performance, as well as between the consumption of milk and its derivatives, Argan oil, and attentional performance. Furthermore, a correlation was observed between weekly fruit consumption and students' memory performance. Conclusion: Our findings underscore the significant impact of dietary habits on students' attention and working memory capacities. Adopting healthy eating habits enhances these neurocognitive skills, thereby contributing to improved academic success among adolescents.

کلیدواژه ها:

Feeding Behavior ، Attention ، Memory ، Students ، Morocco