BREAKFAST EATING HABITS AND NUTRITIONAL STATUS OF UNDERGRADUATES IN PUBLIC UNIVERSITIES IN ENUGU STATE

ABSTRACT

The aim of the study was to assess breakfast eating habits and nutritional status of undergraduates in public Universities in Enugu State. This cross sectional study was carried out using 420 undergraduates aged 16 to 25 years. Data on personal information, dietary habits, breakfast eating habits, nutrition knowledge and foods commonly eaten for breakfast were collected using a structured questionnaire.  Anthropometric measurements of weight, height and MUAC were taken using standard procedures.  Data were analyzed using SPSS version 20.0 using frequency, percentage, mean (SD) and chi square. The result of their personal characteristics showed that 39% and 34% were between 23-25 years and 20-22 years, 32.1% were in 400 levels, 44% were within 4-6 in a household. About 51.7% ate three times a day, 31% skipped breakfast while 69% consumed breakfast. All the students (100%) consumed snacks, of which 40.2% consumed due to their likeness for it, and 31.7% consumed it daily. Most (79.8%) claimed that all the snacks listed in this study were their favorite. Nutrition knowledge of breakfast eaters and breakfast skippers did not differ significantly (x²=4.301; p-0.116), however, there was a significant difference between the MUAC of breakfast eaters and breakfast skippers with breakfast skippers being more malnourished (x²=16.831; p-0.000). Socio demographic factors affecting breakfast consumption were age, religion, educational level and family size. Despite that majority of respondents consumed breakfast, the quality and frequency of food consumption are still of concern and may influence their nutritional status. Hence, the need to encourage breakfast consumption so as to meet the daily dietary allowance is advocated.

TABLE OF CONTENTS

               Appendix II                                                                                               85

LIST OF TABLES

 CHAPTER 1

1.0 INTRODUCTION

Eating behaviors such as consuming breakfast has been associated with intake of nutrients as well as body weight (Obbagy et al., 2011). Studies show that many young adults have the habit of skipping meals especially breakfast (Keski-Rahkonen et al., 2003; Osako et al., 2005; Song et al., 2005). Undergraduates have been described as university students who have not yet obtained first bachelor degree (Webster, 1995; World English Dictionary, 2011) and this group is mostly adolescents and young adults. Adolescents have been described by WHO (2003), as individuals between the ages of 10 and 19 years. A young adult is a person who has just passed the age of adolescence. Young adults in the age group 18-25 years are often the neglected group in any health or nutrition education (Harris et al., 2006). Thus, among the undergraduates, a population in late adolescence and early adulthood would be found (Nzeagwu and Akagu, 2011).

Dietary patterns of adolescents and young adults have been studied widely and reported in the literature as being associated with obesity, frequent snacking and meal skipping particularly breakfast (Isa and Masuri, 2011). Breakfast is considered the most important meal of the day (Marika, 2003) and is described as the first meal of the day that breaks the fast that has been on for over twelve to fourteen hours (Goon and Bipasha, 2014). Breakfast was also defined as the first meal of the day, eaten before or at the start of daily activities, within 2 hours of waking, typically no later than 10: 00 am (Giovanni et al., 2008). Breakfast is the meal that keeps an individual alert and active to work for several hours in a day before lunch- break (Matthys et al., 2007, Arora et al., 2012; Reeves et al., 2013). Koplan et al. (2005) and Berg et al. (2009) suggested that skipping breakfast plays an important role in obesity. Having breakfast also was suggested to have potential - important clinical application to the treatment of binge eating disorder (Masheb and Grilo, 2006).

Breakfast foods vary widely from place to place and common examples of western breakfasts include cereals, vegetables, fruits, tea, coffee, rice, pancakes, waffles, sausages, French toast, bacon, bread, muffins, baked beans, toast with butter, margarine, jam or marmalade (Katz, 2003). In Israel, breakfast consists of a range of cheeses, sliced vegetables, scrambled eggs and bread with butter, jam or honey. Vegetables used are cucumber, tomato and red bell peppers, carrots, onions and radishes may be included (Marks, 2010). Australians eat prepared cereals with pasteurized milk or yoghurt and toast (Ashworth et al., 2004). In Nigeria, the foods mainly consumed for breakfast are bread and egg, noodles, pap and plantain and beans, bread and beans which is very popular in the Yoruba land, tea and bread/toasted bread (Nason, 1991).

Studies among university students show high prevalence of overweight and obesity as seen in Nigeria 10%, South Africa 10-18%, Malaysia 20-30.1% and among factors responsible for the high prevalence of overweight and obesity include often breakfast skipping and snacking behavior (Karl et al., 2014). A study conducted in Greece among university students to determine their eating habits at or away from home, found that students living at home did not show major changes in their eating habits since starting university while students living away from home made some negative changes as they decreased their weekly consumption of fresh fruits, cooked and raw vegetables, sea foods, pulses and olive oil, while they increased their sugar, alcohol and fast food intake (Padaki et al., 2007). This implies that moving away from home and assuming responsibility for food preparation and purchase for the first time affects dietary habits. A study in Jordan University depicted that 28.5% were overweight and 10.2% obese and non healthy diet accounted for 84.8% for overweight and 92.7% for obesity (Ahmad et al., 2009). There is a great agreement that diet is a likely factor for the prevention and risk reduction of most chronic diseases, particularly obesity (WHO, 1998). Chin and Nasir (2009) revealed that meal skipping particularly breakfast skipping, snacking and various weight loss dietary behaviors were some of the unhealthy eating behaviors depicted by Malaysian adolescent girls. The study concluded that promotion of healthy eating was crucial for future healthy wellbeing (Chin and Nasir, 2009). Studies have concluded that breakfast consumption has an important impact on nutritional status (Gan et al., 2011 and Huda et al., 2011). Increased snacking, sedentary lifestyle, meal skipping (particularly breakfast), overweight and obesity have been found to be common among those who skip breakfast than the breakfast eaters (Huda, 2011).

West and Cumines (2006) noted that adolescence is a period when peer pressure can affect teenage eating behavior and they may start skipping meals or possibly under eat or over eat. Harris et al.(2006) and Freedman and Connors (2010) noted also that when  young adults and adolescents leave home for school and adjust to independent living, good dietary practices gained from home decline. Qlan (2011) noted that due to time constraints, some students may frequently neglect entire meals during the day and as a result resort to late night binge eating.  Students living away from family home tend to develop poor eating habits compared to students who live at family home (Padaki et al., 2007). The selection of unhealthy foods, high cost of healthy foods and the ease of availability of fast foods may have a negative impact on university student eating behaviors (Gan et al., 2011). Therefore this study was carried out to obtain a preliminary understanding on the nutritional status and breakfast eating habits among university students so that future intervention can be planned to improve nutritional status of the students.

1.1 Statement of problem

Poor eating habits are major public health concern among young adults who experience transition into university life (Nelson et al., 2008). This transition has affected the university students since most of them have challenges in adapting to new environments being university (Worthington-Roberts and Williams, 2000). The new environment has an impact on their personality, attitudes and behaviors hence their dietary habits (Padaki et al., 2007). Dietary patterns of young ones have been widely studied and reported as being associated with obesity, frequent snacking and meal skipping (Isa and Masuri, 2011). Students make poor choices of food in the beginning of their studies which may affect their nutritional status and may continue throughout the university life. The issue of continuity has been confirmed by previous researchers (Cruz, 2000; Soriano et al., 2000; Padaki and scott, 2002; Isa and Masuri, 2011).

Sakarmaki et al. (2005) showed that a high proportion of Chinese medical students (68.8% males, 82.3% females) ate breakfast regularly. Satali et al. (2007) noted that regular breakfast was consumed by less than 50 % of undergraduate students in the University of Croatia. Similar study conducted by Tanaka et al. (2008) showed that 35.4% skipped breakfast meal while 31.5% of adolescents’ skipped breakfast in a study conducted by Priya et al. (2011). The prevalence of breakfast skipping was 44.9% among undergraduates of Federal university of agriculture Abeokuta, Nigeria (Adesina, 2013). A study carried out by Akinyemi (2012) revealed that 57.2% take breakfast before going to school, while 42.8% do not take breakfast before going to school. Moy et al., (2009) concluded that the prevalence of skipping breakfast among undergraduates of University of Kuala Lumpur, Malaysia was 29% and factors responsible were age, race, accommodation, faculties and skipping dinner. Study carried out by Oladapo et al. (2014) in Ekiti state, Nigeria revealed that 52 % of undergraduates skip breakfast. Breakfast habits among medical students in Ghana revealed that 71.92% skip breakfast (Ackuaku-Dogbe, 2014). A study carried out in Michael Okpara University of Agriculture, Umudike and Abia state University revealed that 36% and 34.4%, respectively skip breakfast (Nzeagwu and Akagu, 2011) while study carried out in Southern Ethiopia among adolescents showed that the prevalence of breakfast skipping was high (42.3%) (Anchamo et al., 2015). Adolescents who habitually skip breakfast are at higher risk of skipping other meals, snacking, being less active and being overweight and obese (Rampersaud et al., 2005 and Utter et al., 2007).

The public universities in Enugu state is a heterogeneous place comprising of students from different parts of the country with different cultural and socio economic background. In Nigerian universities, it has been observed that most students lack fund or divert their pocket or feeding money to other frivolities and so skip meals including breakfast (Achinihu,2009), and there are no central feeding facilities for students on the university campuses, so the students are forced to take responsibility for their feeding (Achinihu, 2009). Eating behavior of young adults can be influenced by both exogenous and endogenous factors hence their vulnerability to meal nutrition and thus the major motivation of the study.

1.2         Objectives

General objective:

The general objective of this study is to assess breakfast eating habits and nutritional status of undergraduates in public universities in Enugu state.

Specific objectives include to:

i.  identify breakfast eaters and breakfast skippers.

ii. assess the usual breakfast habits of the breakfast eaters and breakfast skippers.

iii. identify foods commonly eaten for breakfast using food frequency questionnaire.

iv. assess the nutritional knowledge of the breakfast eaters and breakfast skippers.

v. differentiate between the nutritional status of breakfast eaters and breakfast skippers using anthropometric measurements.

vi. assess relationship between socio demographic characteristics and breakfast consumption

1.3   Significance of the study

This study aims to help students know their nutritional status and to correct their dietary habits if found to be unhealthy. The study may be handy to food outlets and restaurants on the university campus in order to plan and organize a variety of meal for the students bearing in mind their nutritional needs.

 Results obtained would be vital to university administration, student union government, student affairs and other organizations involved in student welfare to study the schedules of students in relation to student nutritional and health needs.

Furthermore, this study will help to improve the existing knowledge in the field of Human Nutrition and Dietetics and will be a base for further research on breakfast eating habit and nutritional status or gap in knowledge in other universities within Nigeria and the entire world.

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