Knowledge And Consumption Pattern Of Ultra-Processed Foods And Anthropometry Of Undergraduates Of Abia Polytechnic, Aba:- Onyibor, Ijeoma B

Ijeoma Blessing | Projects
Human Nutrition and Dietetics | Co Authors: Onyibor

ABSTRACT

Ultra-procesed foods are characterized by their high degree of processing, which often involves the removal of beneficial nutrients and the addition of artificial ingredients.  This study accessed the knowledge and consumption pattern of ultra-procesed foods and anthropometry of undergraduates of Abia State Polytechnic, Aba. Data was collected from the respondents with the use of a well-structured questionnaire. Data on knowledge of ultra-processed foods among undergraduates were collected and it was scored and graded overall to be poor, average and good  knowledge depending on the overall score.  Consumption of Ultra-procesed foods was collected using food frequency questionnaire. Body massage index was determined from anthropometric assessment. The data collected was analyzed using IBM Statistical Package for Service Solution Software (SPSS) version 23.0. The result of the analysis was presented in frequency and percentage, p-value (P<0.05) was statistically accepted. The result revealed that 54.5% of the students had good knowledge, 34.2% had average knowledge and 12.3% had poor knowledge of ultra processed foods. Findings of the study also showed that 18.2% of the undergraduate students were obese, 17.3% were normal 45.9% underweight, and 18.6% overweight. Some (40.0%) had normal weight, 30.0% were underweight, 26.4% overweight and 3.6% obese. The result also showed that  most consumed ultra-processed foods among undergraduate students are biscuit/cookies (85.8%), carbonated soft drinks (75.5%), noodles (69.2%), yoghurt (66.6%), and sausages (65.2%) and Less than (4%) of students frequently consume Energy bar, Geisha, and Doughnuts. The result showed that knowledge of Ultra processed food had both positive and negative association with consumption pattern (p≤0.05). In conclusion, the students showed a good knowledge of ultra-processed products.

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APA

IJEOMA, B (2025). Knowledge And Consumption Pattern Of Ultra-Processed Foods And Anthropometry Of Undergraduates Of Abia Polytechnic, Aba:- Onyibor, Ijeoma B. Mouau.afribary.org: Retrieved Jul 23, 2025, from https://repository.mouau.edu.ng/work/view/knowledge-and-consumption-pattern-of-ultra-processed-foods-and-anthropometry-of-undergraduates-of-abia-polytechnic-aba-onyibor-ijeoma-b-7-2

MLA 8th

BLESSING, IJEOMA. "Knowledge And Consumption Pattern Of Ultra-Processed Foods And Anthropometry Of Undergraduates Of Abia Polytechnic, Aba:- Onyibor, Ijeoma B" Mouau.afribary.org. Mouau.afribary.org, 10 Jul. 2025, https://repository.mouau.edu.ng/work/view/knowledge-and-consumption-pattern-of-ultra-processed-foods-and-anthropometry-of-undergraduates-of-abia-polytechnic-aba-onyibor-ijeoma-b-7-2. Accessed 23 Jul. 2025.

MLA7

BLESSING, IJEOMA. "Knowledge And Consumption Pattern Of Ultra-Processed Foods And Anthropometry Of Undergraduates Of Abia Polytechnic, Aba:- Onyibor, Ijeoma B". Mouau.afribary.org, Mouau.afribary.org, 10 Jul. 2025. Web. 23 Jul. 2025. < https://repository.mouau.edu.ng/work/view/knowledge-and-consumption-pattern-of-ultra-processed-foods-and-anthropometry-of-undergraduates-of-abia-polytechnic-aba-onyibor-ijeoma-b-7-2 >.

Chicago

BLESSING, IJEOMA. "Knowledge And Consumption Pattern Of Ultra-Processed Foods And Anthropometry Of Undergraduates Of Abia Polytechnic, Aba:- Onyibor, Ijeoma B" Mouau.afribary.org (2025). Accessed 23 Jul. 2025. https://repository.mouau.edu.ng/work/view/knowledge-and-consumption-pattern-of-ultra-processed-foods-and-anthropometry-of-undergraduates-of-abia-polytechnic-aba-onyibor-ijeoma-b-7-2

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