ABSTRACT                                      

This study employs a cross-sectional survey design to examine the consumption of micronutrient-rich foods among the academic and non-academic staff at Michael Okpara University of Agriculture, Umudike (MOUAU). A structured questionnaire was used to collect data on existing dietary patterns, and establishing the correlation between micronutrient-rich food consumption and income levels. The study's significance lies in its potential to illuminate the importance of integrating micronutrient-rich foods into daily diets, providing valuable insights for nutrition education, research, and policy planning. Result shows that majority of the staff assessment (92.3%) are of Igbo ethnic group against (1.3%) of other tribes due to the location of the study which is in the eastern part of the country. The dietary habits and snacking behavior data reveals that the  67.2% opted for biscuits as their preferred snack while the remaining (32.8%) choose various forms of snacks.Regarding meal choices, a significant portion of the staff (88.2%) preferred to eat when they feel hungry, while a smaller proportion (9.8%) consumed food at their convenience. Furthermore, the dietary pattern indicates that the majority (85.8%) of Micheal Okpara University of Agriculture, Umudike staff opted for homemade meals while (10.3%) dined in restaurants, and a few (3.7%) ordered food from vendors. Beverages consumption data showed that the majority of (80.6%) of staff took non-alcoholic beverages. The consumption of alcoholic beverages is relatively low, with 91.3% of staff abstaining from alcohol.There is a high consumption of Vitamin A rich foods (22.2%) and moderate consumption of folate containing food (11.1%).  In summary, this research offers a good understanding of the consumption patterns of micronutrient-rich foods among Micheal Okpara University of Agriculture, Umudike staff. By exploring factors such as socio-demographics and knowledge levels, the study provides a foundation for targeted interventions and educational initiatives to improve the nutritional well-being of the University's academic and non-academic staff. The outcomes of this research can inform policies, education programs, and practices aimed at promoting healthier dietary habits within the University setting.