ABSTRACT
Milk is a widely consumed beverage that is essential to the diet of several millions of people worldwide because it provides important macro and micro nutrients. The study was designed to assess the milk and milk product consumption behaviour and anthropometric status of Abia state university students. A total of 392 respondents were purposively selected. A well-structured questionnaire was used to determine their socio-demographic characteristics, milk consumption behaviour, 24 hour recall of milk and milk product intake, respondents attitude towards milk and milk product, anthropometric measurement and respondent knowledge on milk and milk product all of which were analyzed statistically with frequencies and percentages and chi-square tests using Statistical Product for Service Solution (SPSS v23). Results showed that (63.4%) of the respondents were females, (79.3%) were within the age range of 18-25 years, (93.0%) were married. Respondents were from different departments, (39.0%) were in 400 level, (45.1%) received monthly stipends within the range of 5000-14900 naira, (98.6%) were Christians, (91.1%) were from Igbo tribe, (57.7%) resides off campus, (58.7%) consumed full cream milk. Based on these findings, it was concluded that the knowledge of milk and milk product influences the consumption of milk among students.
TABLE OF CONTENTS
TITLE PAGE i
CERTIFICATION ii
DEDICATION iii
ACKNOWLEDGEMENT iv
TABLE OF CONTENTS v
LIST OF TABLES viii
ABSTRACT ix
CHAPTER 1
INTRODUCTION 1
1.1 Statement of problem 3
1.2 Objectives of the study 3
1.3 Significance of the study 4
CHAPTER 2
LITERATURE REVIEW 5
2.1 Concept of milk and milk product 5
2.1.1 Nutrients found in milk 6
2.1.2 Types of milk 11
2.2 Dairy products 12
2.2.1 Sources of dairy products 13
2.3 Anthropometry 15
2.3.1 Instruments used for anthropometric measurement. 15
2.3.2 Anthropometric indices. 16
CHAPTER 3
MATERIALS AND METHODS 18
3.1 Study design 18
3.2 Area of study 18
3.3 Population of study 18
3.4 Sampling and sampling techniques 18
3.4.1 Sample size 18
3.4.2 Sampling procedure 19
3.5 Preliminary activities 19
3.5.1 Preliminary visits 19
3.5.2 Training of research assistants 19
3.5.3 Ethical approval 19
3.6 Data collection 20
3.6.1 Questionnaire design 20
3.6.2 Interview 20
3.6.3 Anthropometric measurement 20
3.6.4 Dietary measurement 20
3.7 Statistical analysis 21
3.8 Data analysis 21
CHAPTER 4
RESULTS AND DISCUSSION 22
4.1 Sociodemographic characteristics of the respondents 22
4.2a Milk consumption behaviour 26
4.2b Milk consumption behavior continued 29
4.3a Knowledge of the respondents 31
4.3b Attitude of the respondent. 33
4.4 Anthropometric status of the respondents. 35
4.5 Frequency of milk consumed 37
4.6 Quantity of milk consumed 40
4.7a Type of milk product consumed within 24 hours 42
4.7b Quantity of milk product consumed within 24 hours. 44
CHAPTER 5
CONCLUSION AND RECOMMENDATIONS 46
5.1 Conclusion 46
5.2 Recommendations 46
REFERENCES 47
Appendix I 50
Appendix II 58
Appendix III 59
LIST OF TABLES
Table 4.1 Sociodemographic characteristics of the respondents 24
Table 4.2a Milk consumption behaviour 27
Table 4.2b Milk consumption behaviour continued 28
Table 4.3a Knowledge of the respondents on milk and milk products 32
Table 4.3b Respondents attitude towards milk and milk product. 34
Table 4.4. Anthropometric status of the respondents. 36
Table 4.5 Frequency of milk consumption 39
Table 4.6 Quantity of milk products consumed 41
Table 4.7a Type of milk product consumed within 24 hours 43
Table 4.7b Quantity of milk product consumed within 24 hours 45
CHAPTER 1
INTRODUCTION
Milk is a white fluid secreted from the mammary glands of female mammals. It contains nearly all the nutrients necessary to sustain life. It is a white or yellow-white, opaque liquid (Werner et al., 2008). Milk is a highly nutritious liquid formed in the mammary glands of females to sustain their newborn during the first months of their lives (Atli, 2019) and is useful for childhood and adolescent growth and development because of its composition. It is a widely consumed beverage that is essential to the diet of sever millions of people worldwide because it provides important macro and micro nutrients (Francesco and Strata, 2019).
Milk is a rich source of protein providing approximately 1g of protein in each fluid ounces (30ml) or 7.7g in each cup (240ml). It contains all the vitamins and minerals -such as vitamin B12, magnesium, calcium, selenium, riboflavin, pantothenic acid (vitamin B5) -necessary to sustain growth and development. It provides almost every single nutrient needed by human which makes it one of the most nutritious foods available (Atli, 2019). Milk contains a great number of enzymes which are not only of analytical importance for the detecton of heat-treated milk, but can also influence the processing properties (Werner et al, 2008). A huge variety of milk products are made from cow milk such as cheese, cream, butter and yoghurt. These foods are referred to as milk or dairy products and are a major part of the modern diet (Atli, 2019).
Due to the perishable nature of milk, the main purpose of its fermentation is to prolong its shelf life and to preserve its nutritional component, therefore, milk products like yoghurt are rich in lactic acid bacteria which is useful in the fermentation process and as a result is beneficial to the health (Teshome, 2015). Dairy may significantly reduce the risk of type 2 diabetes and associated cardiovascular disease. Most individuals who avoid milk do not consume recommended levels of calcium, potassium, vitamin D, and other nutrients (International Dairy Federation, 2019).
Processing of milk is known to generate co-products such as whey during cheese making or buttermilk in the course of butter churning. Although qualified as “by-products,” these milk fractions contain specific nutrients that have been evaluated for their effects in humans. As an example, whey protein supplements have been shown to improve body composition (maintain lean mass and reduce fat mass) in healthy adults and to increase lean body mass gain in those performing resistance training (Chouinard and Girard, 2014).
Anthropometry is the study of the measurement of the human body in terms of the dimension of bone, muscle and adipose (fat) tissue. It is the measurement of the human body used to assess nutritional status. It can help identify the type of malnutrition present in an individual or population and measure progress towards improvement. Common anthropometric measurements used in development programs include height/length, weight and mid-upper arm circumference (Kristen and Lesley, 2018).
According to Klaudia et al. (2015), people consume milk and milk products for reasons such as its nutritional value -milk is considered to be one of the most nutritionally complex and balanced food containing a wide range of essential nutrients required for growth, development and overall health and wellbeing -and its positive impact on health preservation and various disease prevention, diseases like osteoporosis. Calcium deficiency is a condition in which the body has an inadequate amount of calcium (Piste et al., 2012).
Milk and milk product consumption has both positive and negative effects on the anthropometric and calcium status of its consumers. It contributes to meeting nutrient recommendations and may protect against the most prevalent, chronic non communicable diseases but it also has a few adverse effect (Tanja et al., 2016).
1.1 Statement of Problem
People consume milk and milk products for reasons such as its nutritional value -milk is considered to be one of the most nutritionally complex and balanced food containing a wide range of essential nutrients required for growth, development and overall health and well-being and its positive impact on health preservation and various disease prevention, diseases like osteoporosis (Klaudia et al, 2015)
Milk is one of the controversial foods on the market. Some of its potential drawbacks include a higher risk of fractures, cancer, diabetics and cardiovascular problems. One of its disadvantages is it's sluggish digestion (Andra, 2019). Milk and milk products contains cholesterol and saturated fat, therefore, excess consumption of it could have detrimental effects on the cholesterol levels. It's relatively high saturated fat proportion raises issues of potential detrimental effects on the cardiovascular system (Francesco et al., 2019). It has been linked to higher rates of prostate cancer and colorectal cancers especially when consumed in large amounts (Andra, 2019).
However, not consuming milk and milk product at all could be detrimental to the health as it is an essential source of calcium and vitamin D. The body needs nutrients to build and maintain bone mass. Furthermore, milk and milk products are rich in phosphorus, a mineral that increases calcium retention and keeps the bone strong. It also contains protein which helps in muscle growth and repair, immune function and DNA synthesis (Andra, 2019).
1.2 Objectives of Study
General objective of study
The general objective of the study was:
To evaluate the milk and milk product consumption behaviour, anthropometric status and calcium status of students in Abia State University.
Specific objectives of study
The specific objectives include:
1. To assess the socio-demographic characteristics of the students.
2. To determine the consumption behaviour of the students for milk and milk products.
3. To evaluate the knowledge and attitude of the students towards milk and milk products.
4. To assess the anthropometric status of the students.
5. To determine the relationship between the consumption behaviour, knowledge and attitude of the students towards milk and milk products and their anthropometric status.
1.3 Significance of Study
The study of milk and milk products consumption behaviour can be a guide for students and other individuals to be better informed about the nutritional benefits of milk and milk products consumption. The project’s goal is designed to help students understand the nutritional value and benefits of milk and milk products, desirable consumption behaviour and its effect on the anthropometric and calcium status.
This study will help to determine the consumption behaviour of young adults and create insight on the right way to consume milk and milk products to prevent future health challenges and promote good health among young adults.
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