COMPARATIVE STUDY OF THE DIETARY CONSUMPTION PATTERN AND

NUTRITIONAL STATUS OF STUDENTS, AMONG SELECTED TERTIARY

INSTITUTION IN LAFIA, NASARAWA STATE, NIGERIA.

BY
DANJUMA JESSE
NSU/AGR/NUT/0031 /17/18

SUPERVISOR:
Dr. AWOGBENJA M.D

FEBRUARY 2023
 ABSTRACTS

Academic years are critical regarding unhealthy changes in eating behaviours among students and ensuring that
students eat well it important area that needs attention.
This study was conducted to compare dietary consumption pattern and nutritional status of students in selected
tertiary Institution in Lafia, Nasarawa state: To obtain a total of 200 students for the study, fifty (50) students were
chosen at random from each of the four tertiary institutions. IMAP had the youngest set of students compared to the
other three institutions based on the findings of the study. Results revealed that most of the students eat both purchased
and prepared food. The majority of the students lived off-campus, as revealed by the study. Results on number of meals
taken per day shows NSUK had the highest proportion (64%) of students who had three-square meals. Breakfast was
considered most preferred meals by the students and the choice of favourite meals among the students was influenced
by taste of the those preferred foods. The study also shows that the most of the student were aware of the importance of
breakfast. Furthermore, it was shown that most of the student had normal BMI with NSUK having 72% number of
students who had normal BMI.
 Background of the study
• Diet plays a big role in health and well-being and ensuring that students eat well is one of the best ways to
take care of them. A healthy diet gives energy to get through a busy day, supports growth, boost immunity
and protects from infections and diseases. An unhealthy diet results in malnutrition which is deleterious
to the well-being of the student, affecting physical growth and mental capacity.

• University life is a challenging period especially for first year students who have to leave their familiar
surroundings and settle in a new environment. The unfamiliar environment may have an impact on their
personality, attitudes and behavior Elhassa et al., (2013).

• The diet of University students has been modified by the influence of technology, fast food and social
conditions. Data on food consumption, surveys are useful on determining change in food habits and
trends in consumption of various foods in the different geographic locations and between social economic
groups.
 Statement of the Problem
• Poor nutrition as a result of inadequate dietary consumption which can impair daily
health and wellbeing, reduces the ability to live an active life.

• According to Márcia, et al [2013], tertiary institutions students most often face a

different schedule of activities which interferes very much in their feeding behavior.
Changes in food pattern, physical exercise, stress, alcohol consumption, smoking and
college eating habits are a major public health concern among tertiary institutions
students,

• Kurubaran et al. [2004], stressed that tertiary institutions students adopt unhealthy
eating habits mainly because of reduced affordability and accessibility of healthy diet
on the premises and the presence of an abundance of surrounding fast food outlets.
 Justification of the Study
• Tertiary Institutions represents a key transition into adulthood for many
adolescents but there are associated concerns about health due to Poor
feeding habits, such as meal skipping especially breakfast, low intake of fruits
and vegetables, milk, fish and high intake of fast food and sugar-sweetened
beverages(Ansariet et al., 2012; Musaiger et al., 2017)

• Thus, it is important to improve dietary intake and life style by taking food
containing right nutrients to checkmate several adverse medical conditions
(Edwards et al., 2010).
 Main Objective of the Study
• comparative study of the dietary consumption pattern and nutritional status
of students, among selected tertiary institution in Lafia, Nasarawa State.

Specific Objectives
• Describe the socio-demographic characteristics of the respondent
• To assess dietary intake pattern of the respondent using food frequency
questionnaire
• Assess the nutritional status of the respondent according to body mass
index
 Research methodology
Study area
Lafia is a town in Middle Belt Nigeria. It is the capital city of Nasarawa State and has a population of 330,712
inhabitants according to the 2006 census results. It is the largest town in Nasarawa State. Lafia is located on
Latitude 8° 29’ 30” N and Longitude 8° 31’ 0” E

Sampling techniques
Random sampling was used to select respondents; the sample size was determined by selecting 50 students
each from the total population in each school selected for the study

Sample population
50 respondents was selected across each selected tertiary institutions in Nasarawa State making a total of 200
respondents were interviewed.
 DATA COLLECTION
Collection method

Dietary Pattern
The instruments of data collection was a food frequency questionnaire. Copies of questionnaire were
administered to the students of the various institutions concerned, using random sampling technique to gather
information on their socio-demographic characteristics and dietary consumption pattern.

Anthropometric measurement
Height of the respondent was measured while the subject was standing without foot wear to
the nearest 0.1cm using a portable anthropometric rod

Weight was measured for the subject standing and wearing light cloth using a portable manual
weighing scale to assess the BMI
BMI = weight (kg)
Height (m)2
 Data Analysis
Data analysis was performed using SPSS statistical
package. The data collected was also analyzed using
simple description analysis such as percentage and
frequency counts. Statistical significance was set at
p<0.05.
 TABLE 1: DEMOGRAPHIC CHARACTERISTICS OF STUDENTS FROM THE FOUR SELECTED TERTIARY INSTITUTIONS IN LAFIA
Variable NSUK IMAP COAST Fulafia
Age (Years) Freq. % Feq. % Freq. % Freq. %
16_20 11 22 31 62 10 20 13 26
21_25 29 58 19 38 25 50 24 48
26_30 10 20 0 0 15 30 12 24
31_35 - - - - - - 1 2
Total 50 100 50 100 50 100 50 100

Gender
Male 24 48 31 62 37 74 26 52
Female 26 52 19 38 13 26 24 48
Total 50 100 50 100 50 100 50 100
Level of education
ND I/100 13 26 9 18 17 34 19 38
ND II/200 17 34 27 54 7 14 11 22
HND I/300 7 14 8 16 18 36 10 20
HND II/400 13 26 6 12 8 16 10 20
Total 50 100 50 100 50 100 50 100

Marital Status
Single 39 78 46 92 38 76 38 76
Married 10 20 4 8 5 10 12 24
Divorced 1 2 0 0 6 12 0 0
Widow 0 0 0 0 1 2 0 0

Total 50 100 50 100 50 100 50 100

 TABLE 1 CONTINUATION

Monthly stipend (Naira)

<10000 32 64 32 64 37 74 29 58

11,000-15000 8 16 8 16 9 18 10 20

16,000-20000 2 4 2 4 2 4 2 4

21,000-25000 5 10 5 10 1 2 6 12

>25000 3 6 3 6 1 2 3 6
Total 50 100 50 100 50 100 50 100

Residence
Hotel 7 14 11 22 21 42 12 24
Off Camp 43 86 39 78 29 58 38 76
Total 50 100 50 100 50 100 50 100
SOURCE: FIELD SURVEY, (2022).
 Discussion
• The age range of the respondent presented shows that majority (62%)
of the undergraduate from IMAP were between 16-20 years while a
greater proportion of students from Nsuk, COAST, FU lafia fall within
21-25 years

• Majority of the undergraduate in the four institution were single.

• Majority of the undergraduate in the four sampled institution resided
off campus with Nsuk having the highest number (86%) and COAST
having the lowest (58%) of student who resided off campus.
 TABLE 2: MEAL PATTERN OF THE RESPONDENT
NSUK IMAP COAST FULafia
Nutrition Information
Freq. % Freq. % Freq. % Freq. %
Sources of Food
Prepared only 21 42 10 20 19 38 15 30
Purchase only 2 4 2 4 4 8 2 4
Both 27 54 38 76 27 54 33 66
Total 50 100 50 100 50 100 50 100

Number of times you eat in a day

One 5 10 3 6 1 2 0 0
Two 9 18 15 30 11 22 14 28
Three 32 64 26 52 28 56 27 54
Four 3 6 3 6 4 8 8 16
Five 1 2 3 6 6 12 1 2
Total 50 100 50 100 50 100 50 100

Meal miss in a day

Yes 32 64 27 54 39 78 32 64
No 18 36 23 46 8 16 18 36
Total 50 100 50 100 47 94 50 100

Meal missing

Breakfast 12 37.5 15 55.6 20 51.3 19 59.4

Lunch 13 40.6 7 25.9 9 23.1 11 34.4

Dinner 3 9.3 5 18.52 10 25.6 2 6.2

32 100 27 100 39 100 32 100
 TABLE 2 CONTINUATION
Most important meal
Breakfast 29 58 22 44 26 52 23 46
Lunch 5 10 16 32 12 24 12 24
Dinner 8 16 7 14 5 10 7 14
All 8 16 5 10 7 14 8 16
Total 50 100 50 100 50 100 50 100

Reasons for choosing favourite food

Taste 11 22 11 22 21 42 21 42
Popularity 0 0 8 16 5 10 5 10
Appearance 2 4 2 4 1 2 1 2
Nutritional Value 34 68 23 46 18 36 18 36
Other reasons 3 6 6 12 5 10 5 10
Total 50 100 50 100 50 100 50 100

Eat in-between meal

Yes 46 92 40 80 42 84 39 78
No 4 8 10 20 8 16 11 22
Total 50 100 50 100 50 100 50 100

Aware of balanced diet

Yes 49 98 48 96 49 98 48 96
No 1 2 2 4 1 2 2 4
Total 50 100 50 100 50 100 50 100

Is it good to take balanced diet

Yes 49 98 0 50 100 47 94
No 1 2 0 0 0 3 6
50 100 50 100 50 100

Taking balance diet will make you live longer and healthier

Strongly Agreed 39 78 33 66 47 94 32 64
Agreed 11 22 17 34 3 6 18 36
Total 50 100 50 100 50 100 50 100
 Discussion
• Dietary assessment shows that majority of undergraduate in the sampled population usually purchase
and prepare their meals.
• Dietary pattern of the undergraduate shows large proportion of the population had 2-3 square meals
similar to findings carried out among tertiary institution student in south-easthern states of Nigeria
(Achinihu, 2009).

• The study also shows that majority of the undergraduate in the sampled population indicated they eat

in-between meals possibly to enable them cope the energy needs of the body as they go about

academic activities.

• The study further shows majority of the undergraduate in the four institution sometimes skipped

breakfast while minority of them skipped lunch or dinner. Most of them skipped meals due to lack of

time and money as shown in the bar chart of reasons for meal skipping.
 Chart Title
40

35

30

25

20

15

10

0
NSU COAST POLY FULAFIA
Lack of food lack of money Lack of time

REASONS FOR SKIPPING MEALS

 TABLE 3: FOOD CONSUMPTION FREQUENCY

NASARAWA STATE UNIVERSITY KEFFI (NSUK) ISA MUSTAPHA AGWAI I POLYTECHNIC LAFIA (IMAP)

once in once in a
Never % Frequency of intake per week Never %
Frequency of intake per week a while while

1 2 3 4 5 6 7 100 1 2 3 4 5 6 7 100

Cereals and its

2 9 2 3 9 3 70 2 0 100 4 5 2 5 3 6 73 2 0 100
product

Root and Tubers 3 9 6 4 12 23 43 0 0 100 3 3 6 2 7 28 51 0 0 100

Milk and milk

3 7 7 11 8 4 34 23 3 100 5 5 4 8 12 3 31 29 3 100
product

Meat/fish and
0 0 3 1 3 25 65 3 0 100 0 1 4 0 0 19 73 3 0 100
meat products

Nuts and legumes 3 3 7 8 12 23 43 0 100 2 11 12 7 6 29 33 0 100

Fruits 2 3 5 16 9 6 4 55 100 5 5 3 11 7 8 4 57 0 100

100 100
Vegetables 1 3 7 9 11 24 43 2 2 0 4 4 9 29 43 9 0
 CONTINUATION FOOD CONSUMPTION FREQUENCY TABLE

FEDERAL UNIVERSITY OF LAFIA

COLLEGE OF AGRICULTURAL SCIENCE AND TECHNOLOGY (COAST)

Frequency of intake per week once in Frequency of intake per week once in a Never
Never % %
a while while

1 2 3 4 5 6 7 1 2 3 4 5 6 7
Cereals and its
product 0 2 4 2 3 21 66 2 0 100 0 1 5 2 0 21 71 0 0 100
Root and Tubers
4 3 3 2 5 30 53 0 0 100 6 8 0 6 7 23 49 1 0 100
Milk and milk product
3 11 13 8 9 3 29 21 3 100 3 4 29 5 10 5 16 21 7 100
Meat/fish and meat
products 0 0 7 0 18 8 64 3 100 0 0 0 2 4 12 79 3 100
Nuts and legumes
7 14 10 9 4 12 21 23 100 4 8 6 9 6 10 27 23 6 100
Fruits
12 13 7 9 5 8 3 41 2 100 29 14 7 9 5 8 3 24 2 100
Vegetables
6 4 6 5 11 19 43 6 100 2 4 8 5 10 18 47 6 100
 Discussion

• The meal patterns shows majority of the undergraduate

consumed cereals and product, root and tubers , meat ,

fish and product compared to fruit, vegetable, milk and

product which means there were no dietary diversity.

 TABLE 4: Nutritional Assessment/Anthropometric Indices of Respondents

NSUK IMAP COAST Fulafia

Weight Status BMI
Kg/m2
Freq. % Freq. % Freq. % Freq. %

Underweight <18.5 3 6 6 12 0 0 3 6

Normal Weight 18.5-24.9 36 72 32 64 31 62 26 52

Overweight 25.0-29.0 8 16 9 18 15 30 19 38

Obesity 30.0-34.9 3 6 3 6 4 8 2 4

Total 50 100 50 100 50 100 50 100

 Discussion

• Majority of the undergraduate participants in the

selected institution had a normal BMI ( 18.5 -24.9 )

indicating they are well nourished . The proportion of

overweight respondent were low, obesity level much

lower across the four selected institution.

 CONCLUSION
This study showed that the dietary intake of the respondents
was mainly carbohydrate-based food, constituting the three
main meals in the recall of the majority of the students. There
was a lower consumption of protein-based foods such as eggs,
meat, milk and fish, especially among the students. Fruit and
vegetable consumption was low in all the sampled
institutions.
 RECOMMENDATIONS

• Nutrition education should be included in the curiculum of schools to

ensure proper nutrition awareness among students.

• Parents should discourage the consumption of unhealthy food types by
their children.

• The student should be educated on the benefit of dietary diversity as

increasing variety in ones diet is recommended in most dietary

guidelines globally.
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