ABSTRACT

The study was designed to determine the factors influencing the dietary pattern and anthropometric status of adults in Ikwuano, L.G.A, Abia State. A total of 149 respondents was selected using simple random sampling techniques. A structured questionnaire was used to elicit the background information, socio-economic characteristics. Dietary pattern and anthropometric characteristics (Weight and Height measurement (BMI), Waist and Hip measurement (WHR). Results on socio-economic characteristics revealed that 24.8% of the respondents completed tertiary education, 10.7% and 22.8%, respectively, had their primary and secondary education completed while very few (8.1%) had no formal education. Also, the income level of the respondents showed that only a few (24.8%) of the respondents earned below N18, 000 while 29.5% and 22.8%, respectively earned between N18, 000-N33,000 and above N50,000. The dietary pattern of the respondent showed that more than half (55.0%) the respondents consume food three times daily and majority (89.9% and 77.2%, respectively) of the respondents reported that they liked eating fruits and vegetables. Some (21.5%, 31.5% and 22.1%,respectively) of the respondents rated their eating pattern as fair, good and very good while very few (3.4%) rated theirs as excellent. Results on anthropometric status revealed that more than half (55.7%) of the respondents had normal BMI while very few (1.3% and 8.1%, respectively) were underweight and obese. Also, WHR of the respondents showed that less than half (43.6%) of the respondents were at a high risk of being obese. The effect of socio-economic characteristics on anthropometric status revealed that educational level had an effect on the BMI status of the respondents as B=0.17; P=0.021.Results on Chi-square analysis revealed that a significance relationship exist between waist-hip ratio and person in charge meal preparation (X=14.64; P=0.012). This  study demonstrated that the educational and occupational status of adults played a major role in their dietary pattern as majority of the respondents do not skip meals and incorporated varieties of healthy foods such as fruits and vegetables in their dietary pattern.