Assessment of Nutrition status, Nutritional knowledge and related factors among students of school of Agricultural sciences (CAES) Makerere University

Abstract

This study sought to asses nutrition status, nutrition knowledge and related factors among students of School of Agricultural Sciences, Makerere University. The specific objectives of the study were: to assess and categorize the height and weight measures among students; To assess nutrition attitudes and food choices among students, to assess the nutrition knowledge and food choices among students and to assess the institutional related factors affecting nutritional status among students at School of Agricultural Sciences, Makerere University. The study employed both qualitative and quantitative methods to analyze the data. Data was analyzed using descriptive statistics. Qualitative approach provided ways of discerning, examining, comparing and contrasting, and interpreting meaningful patterns or themes. Qualitative approach involved examining the assembled relevant data to determine how research questions were answered at hand. Quantitative data analysis helped to analyze and categorize frequencies and percentages. Simple descriptive tabulations were used for quantitative analysis. The results of this study concluded that students have a wide source of nutrition information. However, school continues to be an avenue through which majority of students gain nutrition knowledge. Other sources preferred by students include internet, magazines and television shows the power of media influence to young adults and the need for them to assume a greater role in nutrition education. This could be attributed to a growing demand for information technology that enables shared information easy to access away from formal classroom set ups. However, school environment continue to be an important place of broadening knowledge that may impact society health because students are viewed as positive change agents. The study shows no relationship of students‟ knowledge and attitude with their nutrition status. However there is significant association of knowledge and frequency consumption of variety of foods. There is also significant difference in attitude and frequency consumption of some foods. This study recommends that eating premises within Universities should be guided by nutrition principles to ensure provision of convenient, nutritious, varied, acceptable and affordable meals for students to discourage reliance on unhealthy convenient fast foods that expose students to future health risks that are preventable.