ABSTRACT

The University food environment plays a critical role in shaping the dietary behaviors of students, characterized by limited availability of healthy foods, affordability challenges and convenience of consumption. This study explores the perception of the food environment on dietary behavior among students of Michael Okpara University of Agriculture Umudike, utilizing a participatory photovoice approach. A cross-sectional study of twenty students from different colleges of Michael Okpara University of Agriculture Umudike, equally divided by gender were purposively selected to document their food environment through photographs and in-depth interviews. Key elements assessed included food availability, accessibility, affordability, convenience, advertisement and quality. Thematic analysis of the qualitative data which revealed common themes were identified for each key element such as: Availability, Accessibility, Affordability, Convenience, Advertisement and Food quality. Findings highlight the interplay between physical and socioeconomic factors in determining food choices and dietary behaviors. Here’s an enhanced abstract incorporating more findings from the study: It revealed that students' diets were primarily composed of staple foods such as rice and noodles due to their widespread availability and cultural familiarity. Accessibility was a major determinant of food choice, with students preferring food vendors and markets in close proximity to their residences, reducing time and effort in food procurement. Affordability was a key concern, with many students opting for low-cost, budget-friendly food options, often at the expense of nutritional quality. Convenience emerged as a major factor influencing dietary behavior, as students frequently chose fast food, processed meals, and delivery options due to academic schedules and time constraints. Advertisement and peer recommendations played a crucial role in shaping food preferences, with media influence and social circles significantly impacting students' purchasing decisions. Despite the ease of access to food, dietary diversity was limited, and many students reported challenges in consuming balanced, nutritious meals. The study highlights the need for interventions that promote affordable, healthy food options on campus, provide nutrition education, and foster a supportive food environment to improve students' dietary habits and overall well-being.