Drivers of food choice, meal pattern, and lifestyle habits among undergraduate students in Lead City University, Ibadan, Oyo State, Nigeria

Abstract

Background and objective: Food choice is a complex human behavior, which is influenced by many interdependent factors. University students are exposed to unhealthy eating habits and poor dietary intake. This could be attributable to the independent food choices made. This study assessed the drivers of food choice, patterns, and lifestyle habits of undergraduate students at Lead City University Ibadan, Nigeria.
Method: The study adopted a cross-sectional design and a multistage random sampling technique to select 200 respondents. Data on socio-demographic characteristics, eating habits, and dietary practices were obtained using a self-administered questionnaire.
Results: The mean age of the students was 21 ± 2 years,46% of the students ate thrice per day, 36% skipped breakfast daily and 17% consumed alcohol. The main drivers of food choice among the students were sensory appeal in which taste (79%), pleasant texture (54%), and nice smell (54%) of food were considered very important. Concerning health and natural food content, the respondents considered good feeling (74%), weight control (48%), no additives (46%), low-fat content (42%), and low-calorie content (35%) as very important associated factors. Good value for money (53%), not expensive (42%), and easy availability (49%) were very important economic factors for driving food choices among respondents.
Conclusion: Sensory appeal, health and natural food content, and price and purchase convenience were major drivers of food choice among respondents. It is recommended that regular nutrition education programs by the institution with emphasis on healthy dietary practices should be provided for the students.