FOOD PREFERENCES, NUTRITION KNOWLEDGE AND ANTHROPOMETRIC STATUS OF STUDENTS IN SOME PUBLIC AND PRIVATE SECONDARY SCHOOL

ABSTRACT

 The study was designed to investigate food preferences, nutrition knowledge and anthropometric status of students in selected public and private schools in Owerri North Local Government Area. A total of 264 respondents were selected using simple random sampling. Information on their socio-economic characteristics, nutrition knowledge, food preferences and dietary habits were obtained by means of structured questionnaire. Anthropometrics characteristics of the students were assessed and compared with World Health Organization (WHO) child growth standard charts. More data was analyzed using SPSS version 21. Many (65.9%) of the study participants were of public schools while the rest (34.1%) attended private schools. There were more females (54.9%) than male respondents (45.1%). Most of the respondents were between 10-13 (31.1%) and 14-17 (41.3%) years. Majority (81.8%) of the students were Christians. The main family size (47.7%) was 4-6 persons. Many (42%) received allowance of N2,000- N4,000 monthly, while (27.3%) of them received below 1,000 per month. The respondent’s fathers were mostly civil servants (42.4%) and traders (28.8%) and while their mother’s occupation were mainly traders (30.7%), farmers (31.8%), self-employed (22.0%) and civil servants (14.8%). Some (39%) of the respondent ate 2 times in a day, while 11.7% ate once a day. Many (68.2%) of the respondent did not skip meal whereas 30.7% of the respondent skipped lunch (15.2%), breakfast (6.8%) and dinner (9.1%). More than half (51.5%) of the respondents ate between meals sometimes while 18.9% never took in between meals. Some (32.2%) ate fruits 2-3 times in a week, their favorite fruit is orange (37.9%), mango (21.6%), watermelon (20.5%), apple (12.5%). Many (39.8%) drank milk daily, while (15.2%) never drank milk. The respondents strongly preferred local staples like plantain (36.6%), beans and rice (17.0%), stewed rice (18.9%), fried rice (17.9%) and garri and soup (18.9%) as well as pastries like cakes (15.2%), biscuits (14.4%), sweet (14.8%). About half (50.4%) had average nutrition knowledge. (33.7%) had poor knowledge of nutrition while only 12.1% had good nutrition knowledge. Majority (79.6%) of the respondents had normal height for age while few were either stunted (17.4%) or severely stunted (3.0%). The prevalence of stunting was higher in girls (21.4) than the boys (19.3%).  BMI for age status revealed that many (67.4%) were normal, also there were overweight (14.0%) or obese (4.1%) than thin (6.4%) or severely thin (1.1%) respondents. Poor nutrition knowledge of respondents may have contributed to the poor dietary practices of the respondents. 

1.3       General Objectives of the Study                               5

LITERATURE REVIEW   

RESULT AND DISCUSSION                           

REFERENCES                                                                                              Appendix                                                                                                                                              

 

 

 

 

Nutrition is the science that interprets the relationship of food to the functioning of the living organisms (Croll et al., 2002). Adolescence has been described as the period of life between 11 and 18 years of age in which profound and dramatic biological, emotional and cognitive maturity is attained (Buxton, 2014, Brown, 2008). It has been indicated that adolescents are particularly vulnerable to nutrient inadequacies as their bodies undergo various physiological changes, and as they become more socially independent, which often impacts negatively on their dietary intakes (Norton et al., 2003; Jennings et al., 2010). The quality of diet declines as children move from childhood to adolescence (Essien et al 2014). Eating healthy is not a priority for adolescents. Poor eating pattern may thus add a risk for current and future health problems (Essien et al., 2014; Contento, 2007). The adolescence period of life is therefore a critical period for establishing good dietary habits that would aid in the prevention of diseases in later life (Buxton, 2014; Mikkila et al., 2004). Healthy eating is vital for adolescents health and wellbeing because they are in a stage of rapid growth and changes in body composition (Chabo and Esuong, 2016; Body, 2010). Good eating habits should incorporate food from all the food groups: grains, meat, dairy and fruits and vegetable group (Chabo and Esuong, 2016; Basspro, 2010).

There have been considerable changes in human lifestyles all over the world (Bano et al., 2013).Especially in recent years lifestyle has rapidly been industrialized, this has caused changes in diet, types of food, and cooking styles (Bano et al., 2013; Amanoto et al., 2004). The practice of high consumption of junk foods like magi noodles, burgers, sandwiches, hot dogs, patties pastries, pop- corn, potato chips, carbonated drinks, biscuits, muffins, toast, chocolates etc have become a common feature in an adolescent’s diet (Singh, 2008). Globally, an estimated 10 percent of adolescents between 10-19 years of age are overweight or obese (Akingbade and Sanusi, 2016). The co-existence of overweight, obesity and underweiht are common in developing countries despite the prevailing poor socio-economic status and are found to be increasing proportionally overtime (Akingbade and Sanusi, 2016; Sturm, 2002).

Past studies have further revealed that adolescents frequently consume energy-dense diets which are of poor quality in terms of essential micronutrients (Buxton, 2014; Moreno et al., 2010). The poor nutritional statue of adolescents has been attributed to many factors, including low meal frequency, high consumption of sweetened beverages, increased consumption of foods away from home, skipping meals, particularly breakfast burgers (Champoux et al., 2009). Other unhealthy practices include the consumption of high-dense fatty and sugary fast foods as the main meals of the day, eating meals characterized by a low content of fruits and vegetables, adopting unconventional dietary practices such as cutting down portion sizes of meals in an attempt to lose weight and attain a slim body figure, particularly among females (Nago et al, 2010). Well balanced diet not only influences the correct development of an organism but can also sharpen the concentration and learning abilities which is of great important for young people between 16-20 years old (Makarska et al., 2014). As recommended by experts in the field of pediatrics, young people in the age of puberty should consume at least four meals a day in regular intervals conjoined with proper energy expenditure (Makarska et al., 2014). 

The family and community play an important role in the acquisition of nutrition knowledge and nutrition related practices. The school on the other hand is one of the main social contexts in which lifestyles are developed (Food and Agriculture, Organization, 2005). Changes in our society have intensified the need for nutritious food for good health and survival. Good nutrition is a high priority, therefore adolescence must know what they eat affects how they grow, feel and behave (Ibrahim et al., 2014). Adolescents who have healthy eating habits are more likely to have the ability to learn normally in school (Kris-etheston, 2004) and perform better academically than adolescents who have unhealthy eating habits (Affenits, 2007).

It has been reported in a study performed in the country that proper diet in students ideally improved their health, growth, and intellectual development (Han et al., 1999) and Crook (1983) reported that malnutrition, unbalanced diet, and skipping breakfast caused by poor dietary habits could potentially lower student’s behavioral development, ability for coping with stimuli, memory, and learning ability (Sung et al., 2001). Dietary habits of students not only affect the health but also greatly influence food preferences and health in adulthood. Making food choices is more than just understanding meals in terms of nutrients or calories and includes all methods and contents of dietary lifestyles of an individual. It is not established in a short period of time but affected through a long period of education at home, school, and in society since weaning and by various factors such as culture, religion, education level, family members, and socioeconomic level. Also, because once-established food preferences decide dietary habits in adulthood and are difficult to change, nutritional guidance of students for the establishment of proper dietary habit is very important (Chung et al., 2004).

As a consequence, in most cases, the health needs of students may not be adequately investigated and addressed (Buxton, 2014). The nutrient requirements during adolescence are increased due to accelerated growth and development, hormonal, physical and behavioral changes and are often not met due to inappropriate food choice, peer pressure, unhealthy attitudes and lifestyle practices that make adolescents more susceptible to nutrients deficiencies and disorders (Buxton, 2014). Psychological, mental and emotional pressures associated with body dissatisfaction and temptations to have a slimmed body (Campbell and Peebles, 2014). Changes in the dietary and physical activity pattern towards frequent snacking, away from home food consumption, intakes of high energy but low nutrient dense foods and sweetened beverages as well as sedentary life style have been implicated in adolescence obesity (Adair and Popkin, 2005).

Many preceding studies have been performed for food preferences of secondary students so far, but few studies were performed on the relationship among nutrition knowledge, nutrition attitude, and food preferences (Jung, 2002). In addition, it is considered that basic research, in which several variables involved in the dietary lifestyle of secondary school students including eating environment are examined in various aspects of socioeconomic changes, is needed for nutritional guidance for the establishment of proper dietary habits, and the investment should be made for a reasonable period of time because the results of investment for health and nutrition appear as a healthy and happy human being over a long period of time (Kim, 2005). Thus, it is necessary to access food preferences, nutrition knowledge and anthropometric status of students in selected public and private schools in Owerri North Local Government Area

The general objective of the study was to access food preferences, nutrition knowledge and anthropometric status of students in selected public and private schools in Owerri North Local Government Area.

The findings from the study will be used in steering adolescents towards healthy foods in school and at home. It will stimulate them to change from unhealthy feeding practices and adopt a healthier practice as part of their lifestyle. The school management board can use the result if this study to improve on the diet if the secondary school student which will invariably reduce the prevalence of nutritional health diseases and improve students academically.