Assessment of the factors associated with students’ choices for uptake of food allowances to actual food in halls of residence at Makerere University

Abstract

The study assessed the factors associated with uptake of food allowances to actual food. The assessment was made by perceived quality of food, quantity of food served and food staff behaviour. Using primary data based on a sample of 143 government sponsored students residing at Makerere University halls of residence, a cross-sectional survey design was adopted where data was obtained from students using questionnaires. The analysis was made using STATA 12 at three levels of analysis based on the 143 observations. It involved the use frequency distribution, chi-square tests, ANOVA and binary logistic regression. In the results, a high average index of 5.2 obtained shows a high level of choice for preference of food allowances to actual food. There were significant associations between uptake of food allowance food quality and quantity at bivariate analysis. In the multivariate analysis, choice for uptake of food allowances was significantly associated with quantity of food served, sex, and service providers (p<0.05). The factors associated with choice for uptake of food allowances are quantity of food served, sex and service providers. In light of the findings, the study recommends the following measures: The food service providers should increase on the portion of food served. Furthermore, the University Management should provide adequate food allowances to increase uptake of food allowances this will enable the University to concentrate on only academic related issues.