ABSTRACT
Nutrition knowledge is an important factor in promoting healthier eating habits and consequently maintaining an appropriate body weight, thus preventing overweight and obesity. Poor eating habits and lack of nutrition knowledge are important public health issues that have serious health implications. This study assessed the nutritional knowledge, anthropometry status and food consumption among undergraduate students of Michael Okpara University of Agriculture Umudike, Abia State, Nigeria. Cross-sectional research design was adopted for the study. Multi-stage sampling techniques was used to select 430 respondents from eight colleges in the school. Data was collected from the respondents with the use of a well-structured questionnaire. Ten (10) knowledge questions were adapted from Priya and Sinha (2020) and it was scored and graded overall to be poor, average and good nutritional knowledge depending on the overall score. Dietary information was collected using food frequency questionnaire. BMI and waist-hip ratio were determined from anthropometric assessment. The data collected was analyzed using Statistical Package Service Software (SPSS) version 23.0. The result of the analysis was presented in frequency and percentage, p-value (P<0.05) was statistically accepted. The result showed the respondents mean age to be 23.70+1.91. Findings of the study also showed that less than half (46.3%) of the respondents had average nutritional knowledge and 30.0% and 23.7% had poor and good nutritional knowledge, respectively. The result showed that 48.1% of the respondents had normal BMI, while 37.4% and 10.3% were overweight and obese, respectively whereas 4.2% remaining were underweight. Majority (73.1%) of the respondents not at risk of developing central obesity with their waist circumference measurement and 59.1% of the respondents had lower risk of having health issues relating to abnormal waist-hip ratio. Food consumption data shown that 19.8% of the respondents consumed rice daily, 21.2% consumed garri daily. The result also showed that 20.2% of the respondents consumed instant noodles daily and some (12.1% and 9.5%) of the respondents consumed pizza and sharwarma daily. The result showed that there is a significant relationship between fast food consumption and nutritional knowledge of the respondents. The findings of the study showed that many of the respondents had poor nutritional knowledge and poor nutritional status and unhealthy food intake. Therefore, this study is recommended to health professionals to increase nutrition awareness and information among students and other population groups which will help to increase the society nutritional knowledge and reduce prevalence and incidence of diseases attached to faulty nutrition.
TABLE OF CONTENTS
Tables Page
Title
page i
Certification ii
Dedication iii
Acknowledgement iv
Table
of contents vi
List
of tables x
List
of figures xi
Abstract xii
CHAPTER 1
1.0 Introduction 1
1.1 Background of
study
1
1.2 Statement of
problem 3
1.3 General
objectives of the study 5
1.3.1 Specific
objectives 5
1.4 Significance
of the study 5
CHAPTER 2
2.1 Nutrition
education 7
2.2 Nutrition 8
2.2.1 Nutrients 8
2.2.2
Macronutrients and micronutrients 9
2.2.3 Nutritional
knowledge of undergraduates 14
2.2.4 Factors
affecting nutritional knowledge 15
2.3 Anthropometric
characteristics 17
2.3.1 Body mass
index 18
2.3.2 Waist
circumference 19
2.3.3 Hip
circumference 19
2.4 Concepts of
over nutrition and under nutrition in adults 20
2.5 Concepts of
fast food 21
2.5.1 Origin of
fast food 22
2.5.2 Origin of
fast food in Nigeria 23
2.5.3 Importance
of fast foods 24
2.5.4 Problems
associated with fast foods 24
2.5.5 Factors influencing
food habits and consumption of fast foods
27
2.5.6 Effects of
fast food on health 30
2.5.7 Nutrient
composition of fast food 32
CHAPTER 3
3.1 Study design 35
3.2 Study area 35
3.3 Population of
the study 36
3.4 Sampling and
sampling techniques 36
3.4.1 Sampling
size calculation 36
3.4.2 Sampling
procedure 37
3.5 Preliminary
Activities 38
3.5.1 Informed
consent 38
3.5.2 Training
research assistants 38
3.5.3 Ethical Approval
39
3.6 Data collection 39
3.6.1
Socio-demographic data 39
3.6.2 Nutritional
Knowledge assessment 39
3.6.3 Dietary
assessment 40
3.6.4
Anthropometry assessment 40
3.7 Data analysis 43
3.8 Statistical analysis 44
CHAPTER 4
4.1
Socio-demographic characteristics of the respondents 45
4.2 Nutritional
knowledge of the respondents 49
4.3 Anthropometry
status of the respondents 53
4.3a Food
consumption pattern of the respondents
57
4.4 Relationship between nutritional knowledge and
fast food consumption
among the respondents 59
4.5 Relationship between nutritional
knowledge and fast food consumption
among the respondents 63
CHAPTER 5
5.1 Conclusion 65
5.2 Recommendation 66
References 67
Appendix I 77
Appendix II 83
LIST OF TABLES
Tables Page
Tables 3.1: Body
mass index 43
Table 3.2:
Waist-hip ratio 44
Table 4.1a:
Socio-demographic characteristic of the respondents 47
Table 4.1b:
Socio-demographic characteristic of the respondents 48
Table 4.2:
Nutritional knowledge profile of undergraduates about food
consumption 51
Table 4.3:
Anthropometry status of the respondents 55
Table 4.4a: Food
consumption pattern of the respondents 58
Table 4.4b: Food
consumption pattern of the respondents 61
Table 4.5:
Relationship between nutritional knowledge and fast food consumption
among the
respondents 64
LIST OF FIGURE
Figure Page
Figure 4.1:
Nutritional knowledge of the undergraduates 52
Figure 4.2:
Anthropometric characteristics of respondents 56
Figure 4.3: Foods
consumed by the respondents
62
CHAPTER
1
INTRODUCTION
1.1 BACKGROUND OF STUDY
Nutrition
knowledge is an important factor in promoting healthier eating habits and
consequently maintaining an appropriate body weight, thus preventing overweight
and obesity (Kruger et al., 2002). Poor eating habits and lack of nutrition
knowledge are important public health issues that have serious health
implications (Andere and Kyallo, 2013). In University campuses, lack of a
central feeding facility for students has forced students to take
responsibility of their feeding (Achinihu, 2009). As a result,
most students in Nigerian Universities lack funds or divert their feeding money
for other needs and so skip meals. This predisposes them to malnutrition.
According to Estima et al. (2009) and Levy et al. (2010)
the most prevalent habits accustomed in this age group include changing main
meals for snacks, skipping breakfast, reducing the intake of fruits and
vegetables and increasing consumption of sodas and high calorie foods. These
habits can result in iron deficiency anaemia (IDA) and increase the risk of
obesity (Zimmerman et al., 2008; Menzie et al., 2008). According
to WHO (2011), anaemia is the most common intractable nutritional problem
worldwide. Parasitic infections, inadequate iron intake and diseases such as
malaria are some predisposing factors that enhance the occurrence of anaemia.
Adolescent girls are particularly prone to IDA because of increased demand of
iron for haemoglobin, myoglobin and to make up for the loss of iron due to
menstruation and poor dietary habits (Beard, 2000). Among young adults, IDA
could be attributed to faulty feeding habits. Obesity, a leading cause of
preventable death worldwide, is common among women than men (WHO, 2000). Arroyo
et al. (2006) reported that University students consume a lot of fast
foods which is high in fats and has low intake of fruits and vegetables.
Fast food is the foods that involve easy
and quick preparation then, becoming a quick meal or take away meal which can
be obtained from restaurants and snack bars (Daradkeh et al., 2018). Fast food is becoming increasingly popular among all
age groups. As the demand is increased the fast food industry takes the
opportunity to increase the number of outlets. Although the increase number of
fast food outlets results in good economic sources, the disadvantages on human
health outweighed the benefits. Increases in fast food outlet are associated
with higher body mass index (Dornelles, 2019). Fast foods do contain high
calorie content, sugar, salt and fat which can increase the risk of developing
diseases like obesity, diabetes, hypertension, cardiovascular disease (CVD) and
many more (Ipatenco, 2018).
This is one of the examples of unresolved
issue that occur in society because it is totally depending on the individual
itself. People do have knowledge about the effects of fast food intake, but
they still practice and consume it. Therefore, practicing the knowledge is
important unless the knowledge will become useless and wasteful. It can be
supported by the study from El-Gilany et
al. (2016), which emphasized the practicality of knowledge among medical
students including knowledge on fast food. There is no doubt that many people
are aware about the disadvantages of the fast food, however, they prefer to
neglect the knowledge and attitude for their own practice and preference
(Onurlubas and Yilmaz, 2013). Their food preferences are highly related to the
common factors like convenient, cheaper and so on. Especially among adolescent
and young adult, these two groups are more likely to consume the fast food
compared with older people (Alfaris et
al., 2015). Hence, it will result in high intake of fast food which can
affect their health status. It can be further supported by Benajiba (2016)
which stated that university students are the most frequent group that consumed
fast food among adults. Therefore, it is important to identify the intake
pattern of fast food among universities students.
High
consumption of imported and processed foods which are highly refined, high in
sugar, fats and salt coupled with less physical activity greatly contribute to
rising chronic diseases even among young adults (Den-Hartog et al., 2006). University undergraduate
students are of interest because they have increased nutrient (especially
micronutrients) needs. The transition in living environment and the freedom to
make food choices among them may translate to good or bad nutritional status.
1.2 STATEMENT OF PROBLEM
Incidence of non-communicable and
chronic diseases especially cancers and cardiovascular diseases (CVDs) are
increasing in developing countries largely due to the life style and dietary
changes (Maiyaki and Garbati, 2014). Diet‑related diseases such as diabetes
mellitus, hypertension, CVD, and cancer are on the increase in Nigeria due to
poor nutrition knowledge (Hill, 2011). In 2013, the WHO estimated that
approximately 5.2 million deaths worldwide are attributable to low fruit and
vegetable consumption (WHO, 2015). The low consumption of fruits and vegetables
globally (below the above requirement) is said to be responsible for the
increased incidence of CVDs and cancers as a result of inadequate nutritional
knowledge (WHO, 2015); the two leading ca uses of death worldwide (Wang et al., 2015).
Increased consumption of fruits and
vegetables and less fast food consumption has been recommended as a key
component of a healthy diet for the prevention of non-communicable chronic
diseases (Wang et al., 2015). Unhealthy diets are recognized as major determinants
of the occurrence of non-communicable diseases (NCDs). With the increasing
trend of non-communicable diseases, a steady rise in the share of processing
foods has been seen. In the last half century food processing has evolved
greatly as a consequence of the industrialization and globalization of food
systems (Moubarac, 2017). In recent decades, there has been a reversal of
population dietary patterns, with reductions in the consumption of traditional
foods and increases in foods that are ready for consumption (Popkin and
Slining, 2013).
Obesity and overweight nowadays affect a large
share of the world’s population. In 2016, 13% of children above 10 years of age
were estimated to be obese and 39% to be overweight (WHO, 2018). The prevalence
of overweight and obesity has risen continuously during the last century,
particular in low-income countries as well as in low-income groups in
high-income countries in both adults and children (WHO, 2014). The
rising rate of childhood obesity in some developing countries is as high as
that of developed countries Prentice (2006), and children in low and
middle-income countries are exposed to high-fat, high-sugar, high-salt, energy
dense, and micronutrient-poor foods, which tend to be lower in cost but also,
lower in nutrient quality (Fruhstorfer et
al., 2016).
1.3 GENERAL OBJECTIVE OF
THE STUDY
To
assess the nutritional knowledge, anthropometric status, and the rate of fast
food consumption among undergraduate in Michael Okpara University of
Agriculture, Umudike, Abia State.
1.3.1 SPECIFIC OBJECTIVES
1. Assess
the socio-demographic and economic characteristics of undergraduates in MOUAU
2. Evaluate
the nutritional knowledge of undergraduate in MOUAU
3. Assess
the anthropometric status (BMI status, waist and hip circumference) of
undergraduate in MOUAU
4. Evaluate
the rate of fast food consumption among undergraduates in MOUAU
5. Determine
the relationship between nutritional knowledge and fast food consumption
1.4 SIGNIFICANCE OF THE
STUDY
These findings will contribute to
already existing knowledge by providing vital information for policy makers, as
well as the ministry of health regarding the current status of fast food
consumption among youths and undergraduate in the country and could stimulate
actions to reduce and curb excessive fast food consumption.
This
study will also create awareness on the severity attached to the consumption of
fast foods and its influence on the anthropometric status of undergraduates and
the information obtained will be useful to nutritionist, dieticians and other
health professionals to educate students, youths, adolescent and the general
population about the consequence and dangers attached to fast food consumption.
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