Science Journal of Public Health
Volume 2, Issue 4, July 2014, Pages: 252-256
Received: Apr. 29, 2014;
Accepted: May 17, 2014;
Published: Jun. 10, 2014
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Oladapo Adenike Adesola, Department of Nutrition and Dietetics, Rufus Giwa Polytechnic, PMB 1019, Owo, Ondo State, Nigeria
Roland-Ayodele Motunrayo Ayodeji, Department of Nutrition and Dietetics, Rufus Giwa Polytechnic, PMB 1019, Owo, Ondo State, Nigeria
Quadri Jelili Akorede, Department of Nutrition and Dietetics, Ogun State College of Health Technology, Ilese-Ijebu, Ogun State, Nigeria
Omogbenigun Oluranti, Department of Nutrition and Dietetics, Rufus Giwa Polytechnic, PMB 1019, Owo, Ondo State, Nigeria
The study was carried out to assess the breakfast consumption habit and nutritional status of undergraduates in Ekiti State, Nigeria. Two hundred and fifty students comprising of 186 female and 64 male were randomly selected in two higher institutions. A self administered questionnaire which elicits information on socio-demographic data and breakfast habit of the students was used. Nutrients intake of the respondents was assess using 24 hour dietary recall while the Body Mass Index (BMI) was used to assess the nutritional status of the respondents. The result revealed that 76.2% of the respondents were female while 23.8% were male. Slightly above average (52.8%) were within the age range of 16-20 years while 36.8% received more than ₦10, 000 as feeding allowances. In general, 52% of the students reported not to be taking breakfast on the day of the survey and 40.8% attributed this to insufficient feeding allowances. Nutritional status assessment showed that there was no significant difference (Χ2=4.16; P=0.24) between breakfast skipping and BMI. The 24 hour dietary analysis showed that there was a significant (P<0.05) difference between the mean protein and fat intake of breakfast skippers and eaters. The mean nutrients intake of breakfast skippers and eaters were; energy (2315.4kcal vs 2229.6kcal), protein (52.6g vs 58.4g), fat (42.1g vs 33.0g), carbohydrate (324.3g vs 306.3g), iron (12.4mg vs 12.6mg), and calcium (1106.2mg vs 1157.9mg ). The study concluded majority of the students’ skip breakfast, a reflection of insufficient feeding allowances, busy schedule and weight control measures. The study then recommends that parents should increase the feeding allowances of their children that are in tertiary institutions.
Oladapo Adenike Adesola,
Roland-Ayodele Motunrayo Ayodeji,
Quadri Jelili Akorede,
Breakfast Habit and Nutritional Status of Undergraduates in Ekiti State, Nigeria, Science Journal of Public Health.
Vol. 2, No. 4,
2014, pp. 252-256.
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