Document Type : Original Article
Authors
1
Department of Technology and Entrepreneurship Management, Faculty of Management and Accounting, Allameh Tabataba'i University, Tehran, Iran.
2
Department of Technology and Entrepreneurship Management, Faculty of Management and Accounting, Allameh Tabataba'i University, Tehran, Iran.
3
Department of Sport Injuries and Corrective Exercises, Faculty of Physical education and sport science, Allameh Tabataba’i University, Tehran, Iran.
Abstract
Entrepreneurial intention is regarded as one of the most important predictors of entrepreneurial behavior, and examining the factors that influence it is essential, while the role of dietary habits as a lifestyle component has received relatively limited attention. This study aimed to examine the direct and indirect relationships among dietary patterns, the Big Five personality traits, and entrepreneurial intention among students at public universities in Tehran. The research employed a descriptive-correlational design using structural equation modeling. The study population consisted of students from public universities in Tehran, from whom 123 individuals were selected through a multi-stage non-random sampling method. Data were collected using the Food Frequency Questionnaire (pfeiler & eglof), the NEO-FFI Short Form (McCrae & Costa), and the Entrepreneurial Intention Questionnaire (Liñán & Chen), and data analysis was conducted through factor analysis and path analysis. The findings revealed that openness to experience positively, and neuroticism negatively, predicted entrepreneurial intention, and the protein-based diet was directly associated with decreased agreeableness. In addition, the unhealthy diet indirectly weakened entrepreneurial intention by increasing neuroticism, while other mediating pathways were not significant. These results highlight the important role of the interaction between personality traits and dietary habits in shaping entrepreneurial tendencies. Overall, the findings emphasize the need to consider lifestyle dimensions in university-level entrepreneurship development programs and to integrate interventions aimed at improving dietary patterns and promoting mental health alongside skill-oriented training.
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