EATING BEHAVIOUR OF UNDERGRADUATE STUDENT IN MICHAEL

OKPARA UNIVERSITY OF AGRICULTURE (MOUAU) AND ABIA

STATE UNIVERSITY (UMUAHIA CAMPUS)

BY

OKPOSIO, PRAISE EJIRO

(MOUAU/HNUD/16/92179)

A PROJECT SUBMITTED TO THE DEPARTMENT OF

HUMAN NUTRITION AND DIETETICS

MICHAEL OKPARA UNIVERSITY OF AGRICULTURE, UMUDIKE,

IN PARTIAL FULFILLMENT OF THE REQUIREMENT FOR THE

AWARD OF BACHELOR OF SCIENCE (B.sc.) DEGREE IN

HUMAN NUTRITION AND DIETETICS

OCTOBER, 2021

i
EATING BEHAVIOUR OF UNDERGRADUATE STUDENT IN MICHAEL OKPARA
UNIVERSITY OF AGRICULTURE (MOUAU) AND ABIA STATE UNIVERSITY
(UMUAHIA CAMPUS)

BY

OKPOSIO PRAISE EJIRO

(MOUAU/HNUD/16/92179)

A PROJECT SUBMITTED TO THE DEPARTMENT OF HUMAN

NUTRITION AND DIETETICS

MICHAEL OKPARA UNIVERSITY OF AGRICULTURE,

UMUDIKE

IN PARTIAL FULFILLMENT FOR THE REQUIREMENT FOR THE

AWARD OF BACHELOR OF SCIENCE (B.Sc.) DEGREE IN
HUMAN NUTRITION AND DIETETICS

OCTOBER, 2021

ii
 CERTIFICATION

This is to certify that this project carried out by OKPOSIO PRAISE EJIRO has been duly

supervised, certified and found worthy of acceptance in partial fulfilment for the award of B.Sc

in Human Nutrition and Dietetics.

--------------------------------- --------------------------------
PROF.O.C. NZEAGWU Date
Project Supervisor

--------------------------------- --------------------------------
PROF. O. C. NZEAGWU Date
Head of Department

……………………………. ……………………………
External Examiner Date

iii
 DEDICATION

This work is dedicated to almighty God for his grace to carry out this project work.

iv
 ACKNOWLEDGEMENTS

My sincere gratitude goes to my supervisor Prof. O.C. Nzeagwu for her guidance, advice and

support in carrying out this work. I want to appreciate the Head of Department of Human

Nutrition and Dietetics in the person of Prof. O. C. Nzeagwu, in the same vein my special thanks

goes to all my amiable lecturers, Prof. J. U. Anyika-Elekeh, Prof. V. U. Asumugha, Dr. P. O.

Ukegbu, Dr. J. N. Okoli, Dr. H. N. Ezenwa, Dr. A. D. Oguizu, Dr. H.O. Okudu, Mr. C. C.

Nkwoala, Mrs. I.C. Asomugha, Mr G.O Iheme, Mrs. E. M. Okonkwo, Mrs. C. P. Ezeibe, Mrs.

Onyebueke, and Ms V.C Ogu for their impact on me in terms of learning and character.

I wish to extend my gratitude to my beloved mother, Mrs. Christy Okposio and all my siblings

for their financial and moral support toward this project work.

I extend very special thanks to my close friends Joshua, confidence, Deborah , Blessing,

Stephen, Favour, Glory and colleagues who contributed immensely in one way or the other to

the success of this project work.

God bless you all.

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 TABLE OF CONTENTS

TITLE PAGE i

CERTIFICATION ii

DEDICATION iii

ACKNOWLEDGEMENT iv

TABLE OF CONTENTS v

LIST OF TABLES viii

LIST OF FIGURES ix

ABSTRACT x

CHAPTER ONE

INTRODUCTION

1.1 Background Of The Study 1

1.2 Statement of Problem 4
1.3 Objectives of The Study 5
1.4 Significance of The Study 6
CHAPTER TWO
LITERATURE REVIEW
2.1 Young Adults (Undergraduates) 8

2.2 Eating Behaviour 9

2.3 Factors Affecting Eating Behaviour 11
2.3.1 Food Preferences (Taste) 11
2.3.2 Freedom vs Self-discipline 12

2.3.3 Ethnicity, Religion and Beliefs 12

2.3.4 Body image and self-concept 12
2.3.5 Dietary knowledge 12
2.3.6 Time and convenience 13
2.3.7 Daily rhythm/structure 13
2.3.8 Physical activity level 13
2.3.9 Metabolism 14

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2.3.10 Peer pressure 14
2.3.11 Food Availability/Accessibility 14
2.3.12 Food prices (cost) 15
2.3.13 Media and Hype 15
2.3.14 University lifestyle 15
2.3.15 Exams 15
2.3.16 State of mind (stress) 15
2.3.17 Age and Gender 16
2.4 Eating Behaviour of Undergraduates 17
2.5 Nutritional Status 19
2.5.1 Anthropometric Measurement 20
2.5.2 Weight 20

2.5.3 Height 21

2.5.4 Body Mass Index (BMI) 21

2.5.5 Waist Circumference 21

2.5.6 Hip circumference 22

2.5.7 Waist-to-hip ratio 22

2.5.8 Dietary Assessment 24

2.5.9 Biochemical Assessment 25

CHAPTER THREE

MATERIALS AND METHODS

3.1 Study Design 27

3.2 Area of Study 28
3.3 Population of the Study 28
3.4.1 Sample size 28
3.4.2 Sampling procedure 29
3.5 Preliminary Activities 30
3.5.1 Preliminary visits 30
3.5.2 Training of research assistants 30
3.6 Data Collection 30
3.6.1 Questionnaire administration 31
3.6.2 Anthropometric measurement 31
3.6.2.1 Weight measurement
313.6.2.2 Height measurement 31
3.6.2.3 Hip Circumference Measurement 31
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3.6.2.4 Waist circumference measurement 32

3.6.2.5 Waist hip ratio (WHR) 32

3.7 Data Analysis 32

3.7.1 Body Mass Index 32

3.7.2 Waist circumference and waist hip ratio 33

3.1 Statistical Analysis 33

CHAPTER FOUR
RESULTS AND DISCUSSION
4.1. Socio-Demographic Characteristics 34

4.2. Eating habits of the Respondents 38

4.3. Food consumption pattern of the respondents 44

4.4. Anthropometric Status of the Respondents 49

4.5. Relationship Between Eating Behaviour And Anthropometric Status of the

undergraduates 52

CHAPTER FIVE

CONCLUSION AND RECOMMENDATIONS

5.1 Conclusion 54

5.2 Recommendations 54

REFERENCES 56

APPENDIX 64

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 LIST OF TABLES

Table 4.1a: Socio-demographic characteristics of the respondents 34

Table 4.1b. Socio economic characteristics of the parents 36

Table 4.2a. Eating habits of the respondents 39

Table 4.2b. Eating habits of the respondents 41

Table 4.2c.factors that determine eating behaviour of the respondents 43

Table 4.3a. Food consumption pattern of respondents 45

Table 4.3b. Food consumption pattern of respondents 48

Table 4.4a. Body mass index of the respondents 50

Table 4.4b. Waist hip ratio of the respondents 51

Table 4.5. Relationship between eating behaviour and anthropometric status of the
undergraduates 53

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 ABSTRACT
Unhealthy diet is a primary risk factor for non-communicable diseases. University student are
known to engage in health risking lifestyle behaviours including risky eating behaviours. This
study assessed the eating behaviour among undergraduate students in Michael Okpara University
of Agriculture Umudike (MOUAU) and Abia State University Uturu (ABSU) Umuahia campus,
Abia State. The study was a descriptive cross-sectional study. A multi-stage sampling technique
was used to select a total of 350 undergraduate students. Data on socio demographic
characteristics of students and socio-economic status of their parents, dietary habits and
anthropometric status were collected using structured and validated questionnaire. The IBM
SPSS version 22.0 computer programme was used to analyze the data. Data obtained were
described using frequency and percentage. Pearson correlation was used to analyze the
relationship between dietary practices and anthropometric status of the respondents. Significant
relationship was judged at p ≤ 0.05. Result revealed that more than half (51.1%) of the
respondents were between 18-21 years. More than half (54.9%) of them were females and most
(68.9%) live on campus. Most of both their father (69.1%) and mother (65.4%) finished their
tertiary education while more than half (50.0%) of their fathers are civil servants. Majority
(80.9%) of the respondents skip meals and some (39.9%) of them mostly skip breakfast. Some
(30.6%)of the respondents frequent the restaurant more than 3 times. Slightly less than half
(47.7%) of the respondents mainly eat snacks as their lunch. Some of the factors that determined
the eating habits of the respondents are taste (88.4%), appearance of food (78.9%), income
(74.3%) and cost of food (66.6%). The prevalence of underweight (2.0%), overweight (26.3%)
and obesity (12.0%) were recorded. From the waist hip ratio of the respondents, some (25.5%) of
the female students were moderately at risk while 38.5% of them had high risk of cardiovascular
diseases. Similarly, 21.5% of the male students were moderately at risk while none (0.0) of them
had high risk of cardiovascular diseases. There was also a significant relationship between
factors affecting food choice, alternative means of acquiring food, waist hip ratio and the body
mass index of the respondents. Nutritional education for university students should be improved
to enhance healthy eating habits and lifestyles, along with adherence to healthier diets.