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.