Factors that influence the consumption of junk foods among undergraduate students at Makerere University: a case study of School of Statistics

Abstract

The consumption of junk foods in Uganda is on the rise, particularly among the working class and students who prefer dining out over preparing meals at home. This study aimed to identify the key factors contributing to the consumption of junk foods among students at the School of Statistics, Makerere University. The specific objectives included assessing the influence of various factors like place of residence, learning schedule, gender, course of study, year of study, food preferences, and nutritional knowledge on junk food consumption. The research employed a descriptive research design and involved 107 students from five different courses at the School of Statistics. Data collection was conducted through questionnaires, utilizing stratified random sampling to select participants. Among the sample group, a significant 86.9% of students were found to consume junk food, while only 13.1% did not partake. The study revealed that 58.9% of respondents were female, and 41.1% were male. In terms of frequency, 31.8% consumed junk food occasionally, 28% consumed it sometimes, 27.1% consumed it frequently, and 13.1% rarely or never consumed it. During the bivariate analysis, the research identified that the consumption of junk foods among undergraduate students at Makerere University School of Statistics is notably influenced by their nutritional knowledge and food preferences, showing a significant relationship with junk food consumption at a 5% level of significance. Conversely, factors such as gender, year of study, course of study, learning schedule, and place of residence were found to have no significant effect on junk food consumption. In light of these findings, several recommendations are proposed to promote healthier living among students. These include educating students on healthy eating habits, offering courses on nutrition and healthy lifestyles, promoting the consumption of fruits and vegetables, and encouraging the labeling of food items with nutritional information to help students make informed dietary choices. These measures can contribute to a healthier lifestyle and diet choices among the student population.