ABSTRACT

University students tend to have poor eating practices and this is related to nutrition status and academic performance. This cross sectional study was done to assess nutritional status and academic performances of undergraduates in Imo State University. A total of 397 students were randomly selected for the study. The students completed a set of questionnaire comprising their personal data, socio-economic status of their parents, their food consumption patterns, 24 hours dietary recall and food frequency. Weights, heights, waist circumferences and hip circumferences of the students were measured. Nutrient intake was calculated using Nigerian food composition table. More than half (52.6%) of the students were within 21-25 years old and (33.2%) were 16-20 years old. The students levels ranged from 100 (22.2%) to 500 (7.6%) and (29.7%) of them were in 200 level. The mean nutrient intakes of the male and female students for protein (77.82g and 69.55g) and vitamin B1 (thiamin) (1.08mg and 1.36mg) were higher than (55g and 49g) and (1.2mg and 1.1mg), folate (221.70µg and 147.82µg) were lower than 400µg while fat (77.46g and 52.88g) were within the range of (48-11g and 37.86g) when compared with FAO/WHO reference nutrient intakes (RNI) for adolescents (10-18years) and adults (19 years and above). Carbohydrate, vitamin A, vitamin C and folate rich foods were mostly consumed by the students. Some (33.2% and 32.7%) of the students had CGPA between 2.49-1.50 and 3.49-2.50. More females tend to skip breakfast compared to male students with the percentage of 55.8% and 37.8%, due to time constraints (47.5%), all the students ate in-between meals. More males (40.3%) consumed their breakfast in the canteen compared to females (37.1%). Some (23.7%) females and (15.1%) males were overweight while 1.8% females and 1.7% males were obese. Type of food and beverages consumed especially during breakfast significantly (p<0.05) affected their CGPA. Similarly, age significantly (p<0.05) affected the CGPA of the students. Present finding suggests the need for nutrition education campaigns regarding healthier food choices as well as the impacts of breakfast consumption on brain function and general health, so that they can maintain good health and have quality life expectancy which includes better performances in academics.