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Dietary Patterns, Food Choices, and Nutritional Status of University Students: A Case Study of Kyambogo University
CHAPTER ONE: INTRODUCTION
1.1 Background
Globally, good dietary patterns are recommended to help the body combat non-communicable diseases (Logue et al., 2018). The World Health Organization (WHO, 2019) highlights that poor dietary habits contribute to the rise of chronic diseases such as obesity, heart disease, diabetes, hypertension, tooth decay, thinness, anemia, and osteoporosis.
Adopting healthy dietary patterns benefits not only individuals but also nations, as poor dietary habits lead to increased healthcare expenditures. According to WHO (2008), of the 57 million global deaths in 2008, 36 million (nearly two-thirds) were due to non-communicable diseases (NCDs), primarily cardiovascular diseases, cancers, diabetes, and chronic lung diseases, with the majority occurring in developing countries due to poor food choices and nutritional status.
Poor dietary choices are projected to cost the global economy $47 trillion in lost output between 2011 and 2030 (WHO, 2018). Good nutritional status is crucial for the health and well-being of both young and old individuals (Manwa, 2013).
Kabir et al. (2018) note that many university students lack nutritional knowledge, and factors such as ethnicity, religion, culture, socioeconomic status, physical environment, and psychological and biological factors influence their dietary patterns. Manwa (2013) and Kabir et al. (2018) emphasize that a lack of nutritional knowledge among university students can lead to poor dietary choices, increasing the risk of chronic, non-communicable diseases (Pereira, 2016).
Dietary habits formed during infancy, childhood, and adolescence often persist into adulthood, affecting long-term health. Young adults with poor dietary patterns risk nutrient deficiencies and excesses, which can harm their nutritional status. Many students consume diets below recommended levels (Fabian et al., 2013). University students often have inadequate fruit and vegetable intake, rely on quick meals, consume high-calorie foods, and skip meals during periods of high academic activity (Bagorda, 2013; Racette et al., 2005; Pereira, 2016; Santos, 2018). The increased consumption of carbohydrates, oily foods, and sugary snacks contributes to overweight and obesity, raising the risk of chronic diseases.
Various methods, such as food consumption records, 24-hour dietary recalls, food frequency questionnaires, and dietary histories, are used to assess dietary habits. Food intake is often evaluated by analyzing energy intake, macronutrients, and micronutrients (Pereira, 2016). The WHO (2018) recommends assessing food intake based on dietary profiles, considering food variety and nutrient interactions. Dietary pattern analysis helps understand the relationship between food intake and disease development.
At Kyambogo University, poor food choices have led to declining health among students. While several studies have examined dietary patterns among university students, most have used cross-sectional designs, and none have employed a longitudinal approach to study dietary patterns, food choices, and nutritional status at Kyambogo University. This study aims to fill this gap by investigating these factors among university students.
1.2 Problem Statement
University life marks a significant transition to adulthood, often leading to a shift from traditional diets to Western-style eating habits (Manwa, 2013). Students frequently consume high-calorie foods, leading to weight changes and long-term health issues (Santos, 2016; Small et al., 2012; Kapka et al., 2012). A global study found that sub-Saharan Africa has the lowest awareness of the health risks associated with poor nutrition, compared to regions like the Caribbean, South America, and Southeast Asia (Pengpid & Peltzer, 2015). This highlights a significant gap in understanding the relationship between dietary patterns, food choices, and nutritional status among African university students.
This study seeks to explore the relationship between dietary patterns, food choices, and nutritional status over time, considering covariates that influence these factors. Additionally, it aims to address the limited use of multivariate methods in analyzing dietary changes and raise awareness about the importance of healthy dietary patterns and food choices among university students.
1.3 Conceptual Framework
This study examines the relationship between dietary patterns, food choices, and nutritional status among university students. Drawing from the FIVIMS nutritional status framework, poor nutritional status results from a complex interplay of factors. A modified framework will be developed to suit the study’s context.
1.4 Objectives of the Study
1.4.1 General Objective
To investigate the relationship between dietary patterns, food choices, and nutritional status among Kyambogo University students.
1.4.2 Specific Objectives
- To assess the nutritional knowledge of dietary patterns and food choices among Kyambogo University students.
- To determine the dietary patterns, food choices, and nutritional status of Kyambogo University students.
- To evaluate changes in dietary patterns over time in relation to sociodemographic covariates.
- To examine the relationship between dietary patterns and nutritional status over time.
1.5 Research Questions
- What is the nutritional knowledge of dietary patterns and food choices among Kyambogo University students?
- What are the dietary patterns, food choices, and nutritional status of Kyambogo University students?
- How do dietary patterns change over time in relation to sociodemographic covariates?
- What is the relationship between dietary patterns and nutritional status over time?
1.6 Hypotheses
H0: Nutritional knowledge influences dietary patterns and food choices.
H0: Dietary patterns change over time in relation to sociodemographic covariates.
H0: There is a relationship between dietary patterns and nutritional status over time.
1.7 Significance of the Study
Understanding the dietary patterns and food choices of university students is crucial, as young adulthood is a formative period that influences lifelong health. Poor dietary habits can lead to nutrient deficiencies or excesses, affecting nutritional status. This study will provide insights into dietary changes and inform intervention strategies. It will also help university management design programs to promote healthy eating and provide valuable information for future research.
CHAPTER TWO: LITERATURE REVIEW
2.0 Introduction
This chapter reviews literature related to the study’s objectives, organized into themes: nutritional knowledge, dietary patterns, factors influencing food choices, the relationship between dietary patterns and nutritional status, and research gaps. Sources include books and journals to provide context and guide the research questions.
2.1 Nutritional Knowledge and Food Choices
Nutritional knowledge is a key component of health literacy, influencing dietary habits (Sayd, 2014). Many university students lack sufficient nutritional knowledge, affecting their food choices (Muemu & Omega, 2018). Poor dietary decisions can lead to weight management issues and health problems (Abraham et al., 2018). While some students are aware of the long-term consequences of unhealthy eating, they often fail to apply this knowledge in practice (Kalkan, 2019).
2.2 Factors Influencing Dietary Patterns
Factors such as ethnicity, religion, culture, socioeconomic status, and lifestyle influence dietary patterns (Manwa, 2013; Kabir et al., 2018). Individual preferences, cooking skills, food availability, and cost also play significant roles (Fabian et al., 2013; Omuemu & Omega, 2018). Peer influence and social norms further shape food choices (Ogrban, 2016).
2.3 Dietary Patterns and Nutritional Status
Dietary patterns (DP) reflect overall food and nutrient consumption and are better predictors of disease risk than isolated nutrients (Omuemu & Omega, 2018). Poor dietary habits, such as skipping meals and consuming energy-dense foods, are common among university students and can lead to nutritional deficiencies and chronic diseases (Hernandez et al., 2016; Kalkan, 2019).
2.4 Measuring Nutritional Status
Nutritional status is assessed using anthropometric measures such as BMI, waist-to-hip ratio, and mid-upper arm circumference (MUAC). These indicators help identify undernutrition, overweight, and obesity (FANTA, 2018).
2.5 Research Gap
Sub-Saharan Africa has the lowest awareness of the health risks associated with poor nutrition (Pengpid & Peltzer, 2015). This study aims to address this gap by raising awareness about the importance of healthy dietary patterns and food choices among university students.
CHAPTER THREE: METHODOLOGY
3.1 Research Design
This longitudinal study uses both quantitative and qualitative methods to collect data on dietary patterns, food choices, and nutritional status among Kyambogo University students.
3.2 Target Population
The study targets students from various faculties at Kyambogo University.
3.3 Selection Criteria
A multi-stage, systematic random sampling method will be used to select participants.
3.4 Sample Size Determination
The sample size will be calculated using the formula:
N = (Z² * p * (1-p)) / e²
Where:
N = Sample size
Z = Confidence level (1.96)
p = Standard deviation (0.5)
e = Margin of error (0.05)
The calculated sample size is 384 respondents.
3.5 Data Collection
3.5.1 Primary Data
Data will be collected through questionnaires and interviews. The questionnaire will cover sociodemographic factors, dietary intake, challenges in maintaining a healthy diet, and health status. Anthropometric measurements (BMI, MUAC, waist-to-hip ratio) will also be recorded.
3.5.2 Secondary Data
Secondary data will be obtained from ongoing research, books, and online sources.
3.6 Data Quality Control
Questionnaires will be checked daily to ensure completeness and accuracy.
3.7 Data Analysis
Data will be analyzed using SPSS version 21. Descriptive statistics, Pearson correlation, and cross-tabulation will be used to examine relationships between variables.
3.8 Ethical Considerations
The study will obtain ethical approval from Kyambogo University and the National Council for Higher Education. Informed consent will be obtained from participants, and confidentiality will be maintained.
