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DIETARY HABITS, FOOD CHOICES, AND NUTRITIONAL STATUS OF UNIVERSITY STUDENTS: A CASE STUDY OF KYAMBOGO UNIVERSITY
CHAPTER ONE: INTRODUCTION
1.1 Background
Globally, healthy dietary habits are encouraged 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 conditions such as obesity, heart disease, diabetes, hypertension, tooth decay, underweight, anemia, and osteoporosis.
Adopting healthy eating habits benefits not only individuals but also nations, as poor dietary practices lead to increased healthcare expenditures. According to WHO (2008), out of 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 productivity between 2011 and 2030 (WHO, 2018). Maintaining good nutritional status is crucial for the health and well-being of individuals across all age groups (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, psychological state, and biological factors influence their dietary habits. Manwa (2013) and Kabir et al. (2018) emphasize that this lack of nutritional knowledge can lead to poor dietary choices, increasing the risk of chronic, non-communicable diseases (Pereira, 2016).
Dietary habits formed during childhood and adolescence often persist into adulthood, impacting long-term health. Poor dietary practices among young adults can lead to nutrient deficiencies or excesses, affecting their overall nutritional status. Many students consume diets below recommended levels (Fabian et al., 2013), with inadequate intake of fruits and vegetables, reliance on quick meals, and consumption of high-calorie, nutrient-poor foods, which can result in foodborne illnesses (Bagorda, 2013; Racette et al., 2005). During periods of high academic stress, students often reduce meal sizes (Pereira, 2016; Santos, 2018). Increased consumption of carbohydrates, oily foods high in cholesterol, saturated fats, trans fats, and sugary foods 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. These methods evaluate 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.
Given the poor dietary choices among Kyambogo University students, there is a growing concern about their health. While several studies have examined dietary habits among university students, most have used cross-sectional designs, with none employing a longitudinal approach to study dietary patterns, food choices, and nutritional status at Kyambogo University. This study aims to address this gap by investigating these factors among the university’s students.
1.2 Problem Statement
University life marks a significant transition to adulthood, often accompanied by a shift from traditional diets to Western-style eating habits (Manwa, 2013). Students frequently consume high-calorie, energy-dense foods, leading to weight changes and long-term health issues (Santos, 2016; Small et al., 2012; Kapka et al., 2012). A global study revealed 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 habits, 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 the covariates that influence these factors. Additionally, it aims to address the limited use of multivariate methods in analyzing dietary changes and to raise awareness about the importance of healthy eating habits among university students for their well-being and national development.
1.3 Conceptual Framework
This study focuses on 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 version of this framework will be used to guide the study.
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 factors.
- To examine the relationship between dietary patterns and nutritional status over time among university students.
1.5 Research Questions
- What is the level of nutritional knowledge regarding 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 factors?
- What is the relationship between dietary patterns and nutritional status over time among university students?
1.6 Hypotheses
H0: Nutritional knowledge influences dietary patterns and food choices.
H0: Dietary patterns change over time in relation to sociodemographic factors.
H0: There is a relationship between dietary patterns and nutritional status over time among university students.
1.7 Significance of the Study
Understanding the dietary habits and food choices of university students is crucial, as young adulthood is a formative period that influences lifelong health. Poor dietary practices can lead to nutrient deficiencies or excesses, affecting nutritional status and increasing the risk of chronic diseases. This study aims to provide insights into the relationship between dietary patterns, food choices, and nutritional status, offering opportunities for intervention strategies. The findings will benefit students, university management, and future researchers by promoting awareness of healthy eating habits and informing policy decisions.
CHAPTER TWO: LITERATURE REVIEW
2.0 Introduction
This chapter reviews literature related to the study’s objectives, organized into themes such as nutritional knowledge, dietary patterns, factors influencing food choices, and the relationship between dietary habits and nutritional status. Sources include books and journals to provide a comprehensive understanding of existing research and guide the study’s direction.
2.1 Nutritional Knowledge and Food Choices
Nutritional knowledge plays a critical role in shaping dietary habits. Studies indicate that many university students lack sufficient knowledge about healthy eating, leading to poor dietary choices (Muemu & Omega, 2018; Sayd, 2014). Factors such as cultural, socioeconomic, and environmental influences further complicate students’ food choices (Kabir et al., 2018).
2.2 Factors Influencing Dietary Patterns
Individual, societal, environmental, and university-related factors significantly impact students’ dietary habits. These include cooking skills, food preferences, peer influence, accessibility of healthy foods, and academic stress (Fabian et al., 2013; Omuemu & Omega, 2018).
2.3 Dietary Patterns and Nutritional Status
Poor dietary habits, such as skipping meals, consuming energy-dense foods, and low intake of fruits and vegetables, are common among university students. These practices contribute to malnutrition, obesity, and chronic diseases (Hernandez et al., 2016; Kalkan, 2019).
2.4 Research Gap
There is limited research on the relationship between dietary patterns, food choices, and nutritional status among African university students. This study aims to fill this gap by providing a comprehensive analysis of these factors at Kyambogo University.
CHAPTER THREE: METHODOLOGY
3.1 Research Design
This longitudinal study employs 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 Sampling and Data Collection
A systematic random sampling approach will be used to select participants. Data will be collected through questionnaires, interviews, and anthropometric measurements.
3.4 Data Analysis
Data will be analyzed using SPSS software to determine relationships between variables, assess nutritional status, and evaluate changes in dietary patterns over time.
3.5 Ethical Considerations
The study will obtain ethical approval from relevant authorities, and informed consent will be secured from participants. Confidentiality and data security will be maintained throughout the research process.
