Knowledge And Consumption Pattern Of Nova Food Groups Among Secondary School Students In Umuahia South L.G.A, Abia State :- Eze, Onyedikachi S

ABSTRACT The dietary habits of adolescents are significantly influenced by the evolving food environment, where the consumption of ultra-processed foods is on the rise, raising concerns about long-term health implications. This study evaluated the knowledge and consumption patterns of NOVA food groups among secondary school students in Umuahia South Local Government Area, Abia State, Nigeria. A cross-sectional design was adopted, involving 269 students randomly selected from 10 secondary schools using a multi-stage sampling technique. Data collection utilized structured questionnaires, encompassing personal information of the students and socio-economic status oftheir parents, consumption patterns and knowledge of NOVA food groups. Statistical analysis was conducted using SPSS version 22.0, employing descriptive and inferential statistics. Results showed that 51.7% of participants were female, with a mean age of 13.88 + 2.19 years. Most students (84.0%) resided with their parents and household sizes of six or more were predominant (68.8%). Regarding knowledge ofNOVA, only 16.4% recognized that foods are grouped based on industrial processing, while 59.5% correctly identified ultra-processed foods as ready-to-eat products. Consumption patterns revealed frequent intake of ultra-processed foods (80%) and lower consumption of minimally processed or unprocessed food groups such as fruits and vegetables (69.2%) and legumes (75%). Socioeconomic factors, particularly parental education and income, significantly influenced dietary choices. Students from higher-income households and those with tertiary-educated parents demonstrated better knowledge and healthier consumption patterns. The study concludes that parental education and household income significantly influence students' dietary choices. Higher educational attainment correlates with better knowledge of NOVA food classifications and increased intake of nutrient-dense foods, while higher income facilitates more frequent consumption of these healthier groups. Consequently, it is recommended that targeted school nutrition programs and meal-planning workshops for low-income parents be implemented. Furthermore, initiatives such as food subsidies and community markets should be developed to improve accessibility, supported by continuous research to monitor consumption trends and evaluate intervention effectiveness.