The Influence of Emotional Intelligence on Resilience, Test Anxiety, Academic Stress and the Mediterranean Diet. A Study with University Students

TLDR

The transition to university marks a pivotal change in young adults’ lifestyles, yet prior research has largely examined classroom behavior rather than its broader lifestyle impacts. This study investigates how university students’ emotional intelligence affects their resilience, academic stress, exam anxiety, and adherence to the Mediterranean diet. Data from 733 male and 614 female students aged 19–27 were analyzed using a structural equation model to map causal links among the variables. Results show that higher emotional intelligence boosts resilience, which in turn reduces test anxiety and academic stress, and that adherence to the Mediterranean diet also lowers these stressors, indicating that university transition and grading pressure can drive unhealthy eating habits.

Abstract

The academic transition to university is a turning point in young people’s lifestyles. However, studies to date have focused on student behaviour within the classroom context, rather than on the consequences it may have on their lifestyle. This study aims to analyze the influence of emotional intelligence of university students on their resilience, academic stress, exam anxiety, and eating habits related to the Mediterranean diet at the university stage. This study was carried out with the participation of 733 male and 614 female students from the University of Almeria, aged between 19 and 27. A structural equation model was made to explain the causal relationships between the variables. The results showed emotional intelligence positively predicted resilience. In turn, test anxiety and academic stress were negatively predicted by resilience. Finally, test anxiety and academic stress were negatively predicted by the Mediterranean diet. In short, the results of the present study have shown that academic transfer to university and grading pressure can generate maladaptive consequences for food consumption.