Consumption of fermented foods among Makerere University students aged 18-25 years in Wandegeya, Kampala
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Background: The aim of the study was to determine the consumption of fermented foods among Makerere University students aged (18-25) years in Wandegeya, Kampala. Method: A cross sectional study design was conducted to collect information regarding fermented food consumption among students of Makerere University in Wandegeya, Kampala. The data collection tools included a structured questionnaire and a 24-hour recall using face to face interviews, to collect information on fermented food consumption. The respondents were asked their demographic characteristics, their physical activity level, the number of times they consume a previously listed number of fermented foods and their attitudes towards fermented food consumption and the food they have consumed in the 24 hours prior to the interview. This was done to establish the consumption rates of fermented foods among the adults and the factors that contribute to high and low consumption of fermented food consumption among the young adults in Wandegeya. Quantitative data was analyzed using Statistical Package for Social Scientists. Results: The results showed that there was a significant association between fermented food consumption and the following factors that hinder fermented food consumption with (p<0.05) such as Taste preference (p=0.000), Mouth problems (p=0.026), Occupation (p=0.021), Marital status (p=0.039) and History of Diabetes (p=0.038). Conclusion: The current study has revealed that there is a poor consumption of fermented foods. Therefore, awareness on nutrition and health importance of fermented foods should be embarked on to improve consumer consumption of fermented foods in order to attain better nutrition status later on in life.