Assessment of Nutrition Knowledge, Fruits and Vegetable Consumption Pattern among Undergraduates of University of Nigeria, Nsukka

Abstract

This study assessed the nutrition knowledge, and fruit and vegetable consumption
patterns among undergraduates of the University of Nigeria, Nsukka. The study
adopted a descriptive cross-sectional survey design involving multistage
sampling of 415 students from a population of 44, 210 students. A validated
questionnaire was used to elicit information on socio-demographic data, sources
of nutritional information, and the barriers influencing fruit and vegetable
consumption. Information on fruit and vegetable consumption was obtained
using a food frequency questionnaire. Respondents’ knowledge was evaluated
based on 10 questions, each carrying a weight of ten making a total of 100%. This
was categorized as good (≥70%), average (50-69%), and poor (<50%). Chi-square
was used to establish a significant relationship among variables at p≤ 0.05. The
result revealed that the majority (51%) had poor knowledge of the nutritional
value of fruits and vegetables. A total of 96.2% consumed fruits and vegetables
weekly but only 20.9% consumed them daily. The respondents mostly consumed
bananas, oranges, and pineapples. Most of the vegetables were used daily. The
barriers to fruit and vegetable consumption identified were cost, seasonal
availability, fondness, and taste of the fruits. The prominent sources of nutritional
information were social media and radio/television. Age, marital status, monthly
allowance, and level of study had a significant relationship (P≤ 0.05) with
knowledge of the nutritional value of fruits and vegetables. The study concludes
that there was inadequate fruit consumption among the respondents, which
coincides with their poor knowledge of the nutritional value of fruits and
vegetables. Thus, universities should work with nutritionists to organize nutrition
education programmes that teach students about the health benefits of fruits and
vegetables, proper consumption habits, and practical ways to include them in their
daily diets.