ABSTRACT

 Unhealthy diet is a primary risk factor for non-communicable diseases. University student are known to engage in health risking lifestyle behaviours including risky eating behaviours. This study assessed the eating behaviour among undergraduate students in Michael Okpara University of Agriculture Umudike (MOUAU) and Abia State University Uturu (ABSU) Umuahia campus, Abia State. The study was a descriptive cross-sectional study. A multi-stage sampling technique was used to select a total of 350 undergraduate students. Data on socio demographic characteristics of students and socio-economic status of their parents, dietary habits and anthropometric status were collected using structured and validated questionnaire. The IBM SPSS version 22.0 computer programme was used to analyze the data. Data obtained were described using frequency and percentage. Pearson correlation was used to analyze the relationship between dietary practices and anthropometric status of the respondents. Significant relationship was judged at p < 0.05. Result revealed that more than half (51.1%) of the respondents were between 18-21 years. More than half (54.9%) ofthem were females and most (68.9%) live on campus. Most of both their father (69.1%) and mother (65.4%) finished their tertiary education while more than half (50.0%) of their fathers are civil servants. Majority (80.9%) of the respondents skip meals and some (39.9%) of them mostly skip breakfast. Some (30.6%)of the respondents frequent the restaurant more than 3 times. Slightly less than half (47.7%) ofthe respondents mainly eat snacks as their lunch. Some ofthe factors that determined the eating habits of the respondents are taste (88.4%), appearance of food (78.9%), income (74.3%) and cost of food (66.6%). The prevalence of underweight (2.0%), overweight (26.3%) and obesity (12.0%) were recorded. From the waist hip ratio ofthe respondents, some (25.5%) of the female students were moderately at risk while 38.5% ofthem had high risk of cardiovascular diseases. Similarly, 21.5% ofthe male students were moderately at risk while none (0.0) ofthem had high risk of cardiovascular diseases. There was also a significant relationship between factors affecting food choice, alternative means of acquiring food, waist hip ratio and the body mass index ofthe respondents. Nutritional education for university students should, be improved to enhance healthy eating habits and lifestyles, along with adherence to healthier diets.