ANTHROPOMETRIC INDICES AND DIETARY PATTERN OF SCIENCE
LABORATORY TECHNOLOGY STUDENTS IN THE FEDERAL
POLYTECHNIC BIDA, NIGER STATE
BY
EYARHONO VICTORY ONOME
MATRIC NO: 2018/122205AN
SUBMITTED TO
DEPARTMENT OF NUTRITION AND DIETETICS
SCHOOL OF APPLIED AND NATURAL SCIENCES
THE FEDERAL POLYTECHNIC BIDA, NIGER STATE
IN PARTIAL FULFILLMENT OF THE REQUIREMENT FOR THE
AWARD OF NATIONAL DIPLOMA (ND) IN NUTRITION AND
DIETETIC
1
OCTOBER, 2021
DECLARATION
I hereby declare that I EYARHONO VICTORY ONOME with the Matric no:
2018/122205AN a student of Nutrition And Dietetic Department In The School Of Applied Art
And Natural Sciences of
The Federal Polytechnic Bida, Niger State, sincerely wrote and
complete this project of fulfilment of the award of National Diploma (ND).
__________________________
__________________
EYARHONO VICTORY ONOME
DATE
2
APPROVAL PAGE
This is to certify that this project work was carried out by Eyarhono Victory Onome in the
department of nutrition and dietetic, school of applied art and sciences in the Federal Polytechnic
Bida, Niger State to meet the requirement of the award of National Diploma (ND) in the
Department of Nutrition and Dietetics
__________________________
_______________
Mrs. Ejim Millicent
Date
Project Supervisor
________________________
_________________
Mrs. O.F. Gbadamosi Kolo
Date
Head of the Department
________________________
__________________
External Moderator
Date
3
DEDICATION
I dedicate this project work to the one who sit upon the throne of Grace in heaven, God almighty,
by whose breath i became a living soul and empowered to run such program in this great
institution. To him be all thank. And also to my adorable parent Mr. And Mrs. Monday
Enemaduku and my lovely kid sister for their prayers and their financially support toward me.
4
ACKNOWLEDGEMENTS
I give all glory and thank to God almighty for his perfect protection, provision, wisdom,
understanding and mercies, he has been my confidence and my inspiration throughout this
program.
An immeasurable appreciation goes to my able, amiable project supervisor for her relentless
efforts and patience with me toward making my project work a success. She is not just lecturer
but a kind mother, in person of Mrs. Ejim Millicent. I am very grateful Ma’am
My reserved appreciation so goes to the head of department, in person of Mrs. O.F. Gbadamosi
Kolo for her training and teaching, God bless you Ma’am. To all the staff of Nutrition and
Dietetic Department. I am grateful.
My big appreciation goes to my able, lovely, adorable, wonderful beautiful and charming mom
for her care, love and support spiritually, morally and financially. She has been a pillar of
support to me, may God in his infinite mercies allow you to reap the fruit of your labour and may
he continue to enrich your pocket abundantly. I also want to appreciate my daddy Pastor.
Monday Enemaduku.
5
Finally, I want to appreciate my friends and course mates, Miracle, Fatima, Jeffancy, Williams,
Mayowa, Angela, Victoria, Alice, Ocheme, for their support. May God bless you all richly.
ABSTRACT
This study was conducted to assess the anthropometric indices and dietary pattern of National
Diploma student in Science Laboratory Technology Department in The Federal Polytechnic
Bida, Niger State. A cross sectional survey was conducted on one hundred and ten (110) students
and a well structured questionnaires were used to generate data of the respondents on the socioeconomic and demographic characteristics, anthropometric indices and dietary pattern using food
frequency questionnaires. Data collated were subjected to statistical analysis using frequency
and percentage. The result showed that more than half 58.2% of the respondents were females
while 41.8% were male. The result from the anthropometric indices indicate that 55.5% of the
respondents had normal Body Mass Index, 27.3% of the respondents were overweight while 9%
of the respondents were underweight and 8.2% were obesed. The food consumption data
revealed that high rate of starch with particular reference to bread 21.8% and rice 12.7%
which were consumed weekly. Food from other food group (legumes and seeds, fat and oil, milk
and milk product, meat and meat product and fruit and vegetables) were also included in the
respondents diet. Therefore it was recommended that the student should maintain and improve
their nutritional status and dietary pattern by reducing consumption of carbonated drinks and
junks food and increase food and vegetable intakes.
6
TABLE OF CONTENTS
Tltle page
i
Declaration
ii
Approval page
iii
Dedication
iv
Acknowledgement
v
Abstract
vi
Table of content
vii
CHAPTER ONE
1.0 Introduction
1
1.2 Aim and objectives
2
1.3 Statement of the problem
3
1.4 Justification for the problem
3
CHAPTER TWO
2.0 literature review
4
7
2.1anthropometric indicator
4
2.2 height measurement
4
2.3 body mass index
5
2.4 student nutrition
6
2.5 nutritional requirement of student
8
2.6 dietary pattern of student
9
2.7 factors influencing poor nutrition among student
10
CHAPTER THREE
3.0 research methodology
15
3.1study design
15
3.2 study location
15
3.3 target population
15
3.4 sampling technique
15
3.5 sampling size determination
15
3.6 ethical approval
15
3.7 Informed consent
3.8 statistical analysis
16
16
CHAPTER FOUR
4.0 Result and discussion
4.1Result
17
4,.2 Discussion
29
CHAPTER FIVE
5.0 conclusion and recommendation
5.1 conclusion
30
8
5.2 recommendation
Reference
35
Appendix
9
CHAPTER ONE
1.0 INTRODUCTION
Good nutrition is particularly important to adolescents because of the physiological changes that
occur in the body as one ages ( Achinili, 2013). Poor diets contribute to frailty, complicating
functional limitations and leading to loss of muscle mass, metabolic abnormalities and
diminished immunity. Adequate diet and optimum nutritional status play a critical role in
maintaining immune response of the adolescent by promoting resistance to infection and other
immune-related diseases. The functional capacity and health of the adolescent depends on their
nutritional status and food security, which are the cornerstone in determining nutritional wellbeing However, adolescents are most unlikely to eat balanced diets to meet the nutrient needs of
their changing physiologic state ( Achinili, 2013). This makes them vulnerable to malnutrition
with the associated poor health outcomes. Globally, malnutrition rates in adolescents vary based
on the screening tools used, whether the study population is community (free) living or
institutionalized as well as the geographic location. Using the Mini Nutritional Assessment tool,
the prevalence of malnutrition in Italy was 26% among females and 16.3% in males 12. In Iran,
10.3% of adolescent’s residents were malnourished13. In The Netherlands, Germany and
Austria, the prevalence were 18.3%, 20.1% and 22.5% respectively14. In the Lake Victoria
Basin in East Africa, 26.4% of the elderly were underweight while 15.3% were
overweight/obese. Nutrition knowledge is an important factor in promoting healthier eating
habits and consequently maintaining an appropriate body weight and thus preventing overweight
and obesity (Kruger, et al., 2012). Poor eating habit and lack of nutrition knowledge are
important public health issues that have serious health implications (Andere and Kyallo, 2003).
Lack of central feeding facility for students in the tertiary institution has forced students to take
10
responsibility of their feeding (Achinili, 2009). As a result most students in Nigeria tertiary
institutions funds or divert there feeding money for other needs and skip meals. According to
Estima et al, (2009) and Levy et al., (2010) the most prevalent habits accustomed in the age
group include changing main meals for snacks, skipping breakfast, reducing intake of fruits and
vegetables and increasing consumption of sodas and these habits can result in iron deficiency
anaemia (IDA) and increase the risk of obesity (Zimmerman et al. 2008: Monzie et al., 2008).
Nutrition influences growth and development throughout infancy, childhood and adults .
However, nutrient needs are greatest during adolescents ( Lifshitz, 2013). During this period of
adolescence, good nutrition is very important for growth and development. Today’s adolescents
are tomorrow adults who are strength of the nation (Vipna, 2014). But for many years, their
health has been neglected because they were considered to be less vulnerable to disease than the
young children or the very old. Their health attracted global attention in the last decade only
(Kollur. et. al., 2010). As adolescent s have a low prevalence of infection compared with under
five children of chronic disease compared with ageing people, they have generally been given
little health and nutrition attention, except for reproductive health concern (Senderowit, 2005).
1.2 AIM AND OBJECTIVE OF THE STUDY
To determine the anthropometric indices and dietary pattern among students of Science
laboratory Technology students of the Federal Polytechnic Bida
OBJECTIVE OF THE STUDY
1. To describe the socio-economic and demographic characteristics of the respondents
2. To assess anthropometric indices (Body Mass Index) of respondent
11
3. To assess the food consumption pattern of the respondents using food frequency questionnaire
[FFQ]
1.3
STATEMENT OF THE PROBLEM
In recent times, lifestyle influences poor nutrition which causes health problems among students.
There have been ranges of explanation offered to understand why students eat what they eat.
Lack of knowledge has been implicated as causing poor dietary intake (Esmaeili. et. al., 2015).
Majority of students compromise their health through peer pressure and try to conform to the
standard set ands by friends. Students have a trend of skipping breakfast which may be as a result
of socio demographic and economic hardship and irregular eating pattern thereby increasing the
level of snacks during the day.. Snacks consumption between meals with no consideration of the
quality and nutrient content of the food is a common practice among students (Emily, et. al.,
2018).
Poor nutrition can results from failure to eat enough or failure to choose the right kind of food
which may be cause by food preference, watching what others eat, attitude to food and body
dissatisfaction among students influences poor nutrition (Jodhun. et. al., 2016).
1.4
JUSTIFICATION
High consumption of imported and processed foods which are highly refined, high in sugar, fats,
and salt coupled with less physical activities greatly contribute to rising chronic diseases even
among young adults (Den, Ha.rtogi, Stavereren and Brouwer, 2006). The transition in living
environment and the freedom to make food choices among them may translate to good or bad
nutritional status.
12
CHAPTER TWO
LITERATURE REVIEW
2.1 Anthropometric indicators
The WHO (1995) mentioned that anthropometry is and has been used during adolescence in
many situations related to nutritional status. Anthropometry encompasses a variety of human
body measurements, such as weight, height and size, including skinfold thicknesses,
circumferences, lengths and widths. Anthropometry is a key component of nutritional status
assessment in children and adults. Anthropometric measurements are used to construct
indices for malnutrition that are then compared to reference values or standards (Faber and
Wenhold, 2007). Anthropometric indicators are taken for individuals as another form of
nutritional assessment and are a valuable tool to assess both health and nutritional status (Joubert
and Ehrlich, 2008) along with monitoring the effects of nutrition interventions.
2.2
Height measurements
Height measurements are helpful when used concurrently with other anthropometric
assessment measurements. The height measurements can be obtained using either a direct or
indirect approach. A measuring rod or stadiometer also called a height board is the direct
approach method where an individual measured would stand flat. Indirect method is a more
valuable and better option for an individual who cannot stand or stand straight due to age,
sickness or paralysis. Indirect methods include arm span (a person stands straight with arms
wide open), recumbent length (using a tape measure while a person is in bed), suitable for
people who are in a coma or critically ill, infants, children younger than 3 years and knee
height measurements (WHO, 2008).
13
Method to measure height

Height board must be the on level ground

Shoes, socks and hair grips have been removed

The back of the head, shoulder blades, buttocks, calves and heels should all touch the
vertical board

Legs should be straight, with the head looking straight ahead

The horizontal line from the ear canal to the lower border of the eye socket runs parallel
to the baseboard (WHO, 2008).

Measurements taken twice and average is used
Method to measure weight

The scale should be placed on a flat, hard, even surface, preferably not on loose carpet or
rug

To turn on the scale, cover the solar panel for a second. The number 0.0 appears and is an
indication that the scale is ready

The person being measured should stand in the middle of the scale, feet slightly apart (on
the footprints, if marked), and remain still until the weight appears on the display.
Record the weight to the nearest 0.1 kg (WHO, 2008).

Measurements taken twice and average is used.
14
2.3
Body Mass Index
BMI is a number that associates a person’s weight with his or her height/length (WHO,
2008). BMI is a validated measure of nutritional status and is the commonly used
indicator to measure both over nutrition and under nutrition in adults and adolescents
(Nambiar et al, 2008).
The formula used to calculate BMI is as follows: weight in kg divided by length in metres
squared (Weight in kg ÷ height in metres2). A BMI over 18.5 indicates adequate nutrition;
below 16 is an indication of energy deficiency, BMI between 25 and 30 indicates over
nutrition, whereas >30 BMI indicate obesity (McCarthy and Ashwell, 2006).
2.4 STUDENTS NUTRITION
Adolescence is defined as the developmental stage of individuals aged 10 to 19 years (UNICEF,
2012). It represents the transition from childhood into adulthood including social, psychological
and physiological changes from the onset of puberty (Mesias, et. al., 2013; WHO, 2010).
According to Coovadia’s Paediatric and Child Health (2009), the adolescent stage can be
characterized into early, middle and late adolescence; with early adolescence(between 10 and 14
years) being marked by maximum somatic and sexual growth. The significant growth spurt
observed during adolescence is second only to the first year of life (Mesias, et. al., 2013; Mesias,
et al., 2011; WHO, 2005). During this period, additional amounts of energy, macronutrients and
micronutrients including iron and calcium are required for adequate growth and development
(Mesias, et. al., 2013; Mesias,et. al., 2011).It isreported that approximately 40-50% of adult
weight and 15–25% of adult height is attained during adolescence (Mesias, et. al., 2013; WHO,
2010), as well as an increase in bone and muscle production and total blood volume (Mesias, et.
15
al., 2013). In addition, the storage of adipose tissue has been shown to increase rapidly during
adolescence, thereby making it a critical period for the development of obesity (Gandy, 2014). A
consistently inadequate diet, including the regular consumption of non-nutritious foods, can
eventually lead to nutrient deficiencies (Belachew,et. al., 2012), which is particularly
consequential during adolescence as it can lead to developmental problems such as delayed and
inadequate growth (Mesias, et. al., 2013; Mesias, et. al., 2011; WHO, 2010). In addition, the
resulting nutrient deficiencies, has been linked to a variety of behavioral problems during
adolescence including depression, poor attention span, late-coming and/or absenteeism from
school, as well as poor academic performance (Chaparro, et. al., 2009). As a result, learning
ability may be disrupted, leading to unemployment and/or poor job placement upon completion
of secondary education (Sharieff,2010).
Iron deficiency is particularly prevalent in early adolescence, mostly among girls due to an
increase in red blood cell mass and the onset of menses (Soares, et. al., 2010). For instance, a 14
year old girl would have an estimated iron requirement in excess of 30% of that required by her
mother (Soares, et. al., 2010). More, et. al., (2013) noted that among adolescent girls aged 12 –
15 years living in India; those who were iron deficient had lower scores of mental ability,
attention and concentration, recognition and verbal memory than girls who were not iron
deficient. Iron deficiency anemia, believed to be present in 20-80% of all pregnant women is
exacerbated in pregnant adolescents as the fetus competes with the mother for nutrients (Soares,
et. al., 2010).
It is known that up to 90% of total adult skeletal mass is reached by the age of 17 years (Mesias,
et. al., 2011). Given the role of calcium in bone mineralization during adolescence, an
inadequate intake may lead to optimum peak bone mass not being achieved, thus, increasing the
16
likelihood of becoming stunted and developing osteoporosis in adulthood (Gandy, 2014; Mesias,
et. al., 2011). Research indicates that adolescent calcium intake is often insufficient to meet the
growth requirements of this stage (Mesias, et. al., 2011). In addition, the phosphoric acid content
of fizzy drinks, which is commonly consumed by adolescents; may limit calcium uptake by
preventing its absorption; which may eventually lead to bone loss (Mesias, et. al.,2011).
2.5 NUTRITIONAL REQUIREMENT OF STUDENTS
Students need physical changes, affect the body's nutritional needs while changes in one's
lifestyle may affect eating habit and food choices.
1. Calories:
Students need additional calories to provide energy for growth and activity of the body human
body need between 2500 calories and 2800 calories each day (Krismanic and Judy, 2002).
2. Protein:
Protein is important for growth and maintenance of muscles. Students between 45 and 60grams
of protein each day. Most students easily meets this requirement with their intake of beef,
chicken, pork, eggs and dairy products. Protein is also available from certain sources such as
soy-foods, beans and nut (Duyff and Ruberta, 2011).
3. Calcium
Adequate calcium intake is essential for the development of strong and dense bones during the
adolescent growth spurt. Inadequate calcium intake during adolescent and young adulthood put
individual at risk for developing osteoporosis later in life. In order to get the required 1200
milligrams of calcium. Adolescents are encouraged to consume three to four serving calcium rich
17
foods per day. Good sources include milk, yogurt, cheese, calcium fortified juices and calcium
fortified cereals. Other sources of calcium include fish with edible bones (Salmon sardines) and
calcium fortified soy products i.e. milk (Duyff and Ruberta, 2002).
3. Iron
As students gain muscle mass, more iron is needed to help their new muscles cells obtain oxygen
for energy. A deficiency of iron causes anemia which leads to fatigue, confusion and weakness.
Male students need 12 milligrams of iron each day while female student need 15 milligrams.
Good sources of iron include beef, chicken, pork, legumes (including beans and peanuts),
enriched or whole grains and leafy vegetables such as spinach, collards and kale (Bode and
Janet, 2006).
2.6 DIETARY PATTERN OF STUDENTS
Dietary pattern has been a focus of studies that aimed to explore the complex relationship
between diet and health outcome, this alternative approach helps to overcome the limitations in
the analysis of diet-diseases as it seeks to examine food intake globally (Alemayehu, 2010). The
characteristics changes in diet from traditional foods (less saturated fats, sugar, more whole
grains, fruits and vegetables) to more westernized diet (high saturated fats, fats, protein, refined
cereals, simple sugar and salt) and frequent consumption of fast foods has been observed in nonwestern societies (Ecker, et. al., 2016) probably due to industrialization and global food market
expansion (Odegaard, et. al., 2012). These changes involve in reduction of physical activity and
significant increase in consumption of processed foods, in addition to a decreased consumption
of fruits and vegetables (Popkin and Gill, et. al., 2015). Recent studies have shown a rapid
increase of this transition in developing countries undergoing social, economic and technological
18
changes, which result in higher acquisitive power and access to industrialized products of low
nutritive value (Bielemann, et. al., 2015).
Inadequate nutrition among adolescents is one of the major behavioral risk factors related to the
current epidemic of non-communicable diseases (Bielemann, et. al., 2015), which are the leading
cause of death in Brazil and the world (WHO, 2010). Exacerbating this scenario, the prevalence
of malnutrition and related diseases has significantly increased worldwide (Gupta, et. al., 2012).
Studies by Household Budget Survey (HBS) conducted in 2008-2009 presents that the pattern
included in the consumption of processed meats and artificial juices may indicate a trend toward
the inclusion of new item in the staple food of the Brazilian population and an increase in
consumption these is often due to their convenience and low cost (IBGE, 2010). This dietary
pattern, reflects some of the worst eating habits of adolescent. It is similar to the ‘’fast food’’
pattern, which can lead to lipid abnormalities hyper-insulinemia and hypertensions
(Dishchenkenian, et. al., 2011). It is therefore important that dietary patterns of adolescents are
assessed to aid intervention design and delivery. The promotion of healthy dietary habits in
adolescence would be necessary to prevent diet-related diseases. Intervening at family and
school level will be crucial because adoption of unhealthy dietary habits by adolescents tends to
worsen with age (Llich, et. al., 2010).
2.7 FACTORS INFLUENCING POOR NUTRITION AMONG STUDENTS
Eating behavior is defined as ‘’normal behavior’’ related to eating habits, selecting food that you
can eat, culinary preparations and quantities of indigestion (Hernadez, et. al., 2015). Eating
behavior is an aspect of life as it can affect long term health outcomes because unhealthy eating
behavior such ass consuming nutrient deficient foods, skipping meals and lack of timely diet are
19
understood to cause various problems and nutritional deficiencies among adolescent (El, et. al.,
2015). In contrast, balanced diet and the consumption of quality food can contribute to sustaining
the physical well-being and mental stability of adolescent (Hilger, et. al., 2017). Likewise, a
healthy diet is understood to play a significant role in the lives of adolescent.
According to existing literature, presents very little information about how and whether food
habits of students possibly lead to poor nutritional intake among them. Some notable factors
which are reported to determine and influence poor nutrition among adolescents include food
cost, food taste, perception and knowledge of nutrition benefits, peer influence, school pressure,
food availability (Ashraful, et. al., 2016).
FOOD COST
In accordance with global literature, studies shows that vast majority of students skip meals and
especially, many of them deliberately avoid breakfast. Internationally published studies
conducted in Saudi Arabia, Malaysia, Turkey and Nigeria offers evidence that adolescents
attending schools avoid meals due to various factors including individual, societal and
environmental reasons (Gan, et. al., 2011). However, this trend of skipping breakfast might be
explained by economic aspects affecting adolescents. As majority of them belongs to lower
middle-class families, and thus have limited financial capacity to afford food. Lots of adolescents
love to eat healthy food such as rice, beans, fruits and vegetables etc. but lack funds to afford this
foods due to inflation in price of healthy and nutrient-rich food (Charlie, 2018). The idea is that
healthy food costs more than junk food. People on low incomes are more likely to buy caloriedense foods instead of fruit or vegetables because they are more filling. But while a
20
cheeseburger, sharwama etc. might fill the body up for longer than apple, orange etc. (Kelishadi,
et. al., 2010).

Food Taste
Preference for taste and family eating habit is also an important factor influential in determining
dietary intake among adolescents. Studies suggested along with social and cultural factors that
taste preference play a central role in food selections (Drewnowski, et. al., 2010). Drewnowski
believed that food taste, food preference, food selection and consumption are interlinked and
thus influenced by each other (Drewnowski, et. al., 2012). Most adolescents explore
unconventional dietary practices (Anabwani, 2015). As they mature, their choice and preference
gain priority over eating habits acquired in the family and they have more control over what they
eat, when, where. Moreover, family eating patterns are considered as an important factors
influential in adolescent food intake selection (Schnettler, et. al., 2017). Besides providing food,
parents also mold children’s behaviors and represent role models especially for younger children
(Villa, et. al., 2015).

Perception and Knowledge of Nutrition Benefits
The level of knowledge regarding the nutritional value of food items plays a significant roles in
developing eating habits and therefore, in selecting food in their meals. Analysis shows that
adolescents had poor nutritional knowledge which resulted in consuming more fat like substance.
For example, a study observed among adolescent attending secondary schools indicate that
adolescents possessed poor knowledge regarding healthy diets and developed an
increase
tendency of eating out (Hu, et. al., 2016). Some adolescents do in fact possess adequate nutrition
knowledge and apply it to improve their health and/or lose weight, while others do not (Utter, et.
21
al., 2007). Some adolescents may have a level of nutrition knowledge, although it may not
always be reflected in their dietary behavior. Also physical activities playimportant roles in
determining eating habit and healthy nutrition among adolescents. Majority of adolescents don’t
engage in physical activities and lack motivation to consume balanced diet. Very few
adolescents’ focuses on quality food as they regularly engaged in physical activities including
outdoor sports. Physical activities act as strong motivating factors for healthy dietary habits
among adolescents (Downers, et. al., 2015).

Peer Influence
Societal factors also contribute to adolescents’ eating behavior and food choice. students’ food
eating habits are mostly influenced by their social networks (course mate, friends, school mates
etc). Studies have shown that peers influence of food selection as they influence each other’s
behavior, attitudes, practices and preferences (Contento, et. al., 2010). Also socio-environmental
aspects such as peers and friends influence eating pattern (Ashraful, et. al., 2016). Existing social
norms and beliefs also have a remarkable influence on eating behavior and selecting food
content. For example, female adolescents often possess cooking skills and cooking practices
(Kabir, et. al., 2017). As they are less likely to choose processed food, they consume vegetables,
fish and meat items more than male adolescents (Cooper, et. al., 2010).

School Pressure
Students eating behavior and poor nutrition are often influenced by pressure from academic
curriculum most especially exam pressure, class activities, assignment etc as study pressure
reduced the time available for eating healthy food thereby leaving them open to snacks and junks
(Hilger, et. al., 2017).
22

Food Availability
Food availability is also notably identify as an important factor among students in choosing food
and thus making a notable impact in their eating behavior (Duarte-Cuervo, et. al., 2015).
Various studies have shown that adolescents are notably influence by the availability of food and
thus heavily inclined to have breakfast and lunch from street hawkers, school canteens, food
vendors as they are available during the day (Hilger, et. al., 2017).
23
CHAPTER THREE
3.0
RESEARCH METHODOLOGY
3.1
Study design
A descriptive cross sectional study design was used to carry out the study
3.2
Study location
The location of the study is the department of SLT in The Federal Polytechnic Bida Niger State
3.3
Target population
The target population was National Diploma students of Science Laboratory Technology,
Federal Polytechnic, Bida Niger State.
3.4
Sampling technique
Systematic and simple random sampling method was used.
3.5
Sample size Determination
Total population size divide by fixed periodic interval,sample interval
2200 = 110
20
3.6
Ethical approval
Ethical approval was obtained from the of Department of Science Laboratory Technology, The
Federal Polytechnic, Bida Niger State.
24
3.7 Informed Consent
Verbal consents of the respondents was obtained after full explanation of the objectives has
been given.
3.8
Statistical analysis
The data was subjected for analysis using IBM, SPSS statistical package for social science
(SPSS) window software version 20.0.
25
CHAPTER FOUR
RESULT AND DISCUSSION
4.1
SOCIO-ECONOMIC CHARACTERISTIC OF RESPONDENT
TABLE 4.1 Shows the result of socio-economic characteristic of the respondents, the table
revealed that (58.2%) of the respondents were female while (41.8%) were male. The findings
also revealed that (56.4%) of the respondents fall between the age of 18-23 years, while (39.1%)
fall between 24-29 years and (4.5%) were respondents (90.9%) were single, while (8.2%) were
married, and (0.9%) separated. The finding also showed that (60.9%) of the respondent were
Christians while (39.1%) were Muslim. Most of the respondents belong to other ethnic groups.
While (11.8%) were Hausa’s (28.2%) were Yoruba’s (20%) were Nupe’s. more than half
(63.6%) of the respondents were in National diploma II while (36.4%) were in national diploma
I. most of the respondent (39.1%) of the respondents household size were between 1-3, (39.1%)
of the respondents household size of 4-6 and (21.8%) were 7 and above. Majority of the
respondents (49.1%) stay on campus, while 41.8 off campus and others (9.1%) home. Many
(63.6%) of the respondents were sponsored by their parents, (13.6%) were self sponsored (7.3%)
were sponsored by their husbands, (10%) were sponsored by their relatives and only (5.5%) were
sponsored by their guardian. The result also revealed that more than half of the sponsored
occupation (60.9%) had personal business, (26.4%) sponsored were traders while (12.7%) were
civil servants. The findings also revealed that (45.5%) of the respondents had pocket money less
than N5,000 (29%) pocket money of the respondents were between N5,000 – 10,000 (15.5%)
were N10,000 – 16,000 while (6.4%) were N16,000 – 22,000 and only (3.6%) pocket money
were 22,000 and above.
26
4.1
SOCIO – ECONOMIC CHARACTERISTIC OF RESPONDENTS
Variables
Socio – economic data
Sex
Male
Female
Total
Age
18-23
24-29
30-above
Total
Marital status
Single
Married
Separated
Divorced
Total
Ethnic group
Hausa
Yoruba
Nupe
Others
Total
Religion
Islam
Christianity
Others
Total
Education level
ND I
ND II
Total
House hold size
1-3
4-6
7-above
Total
Place of residence
On-Campus
Off-Campus
Home
Total
Frequency (F)
Percentage (%)
46
64
110
41.8
58.2
100
62
43
5
110
56.4
39.1
4.5
100
100
9
1
110
90.9
8.2
0.9
100
13
31
22
44
110
11.8
28.2
20
40
100
43
67
110
39.1
60.9
100
40
70
110
36.4
63.6
100
43
43
24
110
39.1
39.1
21.8
100
54
46
10
110
49.1
41.8
9.1
100
27
Sponsor
Parents
Husband
Relative
Self
Employer
Guardian
Total
Sponsor occupation
Trade
Civil servant
Personal business
Total
Pocket money
Less than N5,000
N5,000 – N10,000
N16,000 – N22,000
N22,000 and above
Total
70
8
11
15
6
110
63.6
7.3
10
13.6
5.5
100
29
14
67
110
26.4
12.7
60.9
100
50
17
7
4
110
45.5
15.5
6.4
3.6
100
28
4.2 Anthropometric Indices using BMI of the respondents.
Table 4.2 shows the anthropometric indices of the respondents. The results revealed that higher
percentage of the respondent 61(55.5%) have normal weight between 18-24.9kg/m2. 30 (27.3%)
of them were overweight between the BMI 25-29.9kg/m2.While 9 (8.2%) were obese and 10
(9%) of the respondents were underweight below the BMI of 18kg/m2.
29
Table 4.2 Anthropometric indices using BMI of respondents
Body mass index (kg/m2)
Frequency (F)
Percentage (%)
Normal weight (18-24.9kg/m2)
61
55.5
Overweight (25-29.9kg/m2)
30
27.3
Obese (30 kg.m2 and above)
9
8.2
Underweight ( < 18kg/m2)
10
9
30
4.3 The results of food frequency consumption per week were presented
4.3a STARCHY FOOD
Starchy food consumed by the respondents 23.6% of the respondents consumed bread
once a week, while only 17.3% consumed 4 times in a week. Rice was consumed by 31.8% of
the respondents, while only 12.7% consumed four times in a week. 36.4% of the respondents
consumed wheat once a week, whereas only 8.2% consumed greater than five times in a week.
Pap was consumed by 35.5% of the respondent while 9.1% only consumed greater than five
times a week. 31.8% consumed tuwomasara once a week, whereas 8.2% consumed greater than
five times. 34.5% of the respondents only consumed tuwo rice once a week, while 7.3% only
consumed greater than five times a week. Semolina was consumed by 32.7% of the respondent
while 5.5% only consumed four times a week. Boiled yam was consumed by 36.4% of the
respondents thrice a week while 4.5% only consumed greater than five times a week. 26.4%
consumed potatoes in a week, while 12.7% consumed greater than five times a week. 32.7% of
the respondent consumed yam porridge once a week while 9.1% consumed greater than five
times a week. 45.5% of the respondents consumed fufu once a week while 6.4% consumed
greater than five times a week. Spaghetti was consumed by 54.5% of the respondents while 3.6%
of the respondents only consumed greater than five times a week. 33.6% of the respondents
consumed Eba once a week while 7.3% consumed greater than five times a week. Amala was
consumed by 44.5% of the respondents once a week while 4.5% only consumed amalagreater
than five times a week.
31
4.3b
LEGUMES AND STEEDS
44.5% of the respondents consumed beans once a week while 1.8% only consumed
greater than five times a week. 25.5% consumed groundnut greater than five times a week while
16.4% consumed once a week. Akara was consumed by 30% of the respondents thrice a week,
while 14.5% consumed greater than five times a week. 31.8% consumed beans soup once a week
while 13.6% consumed thrice a week. Soybean product was consumed by the respondents by
36.4% once a week, while 6.4% only consumed greater than five times a week.
4.3c
VEGETABLES
Water leaf was consumed by 30.9% of the respondents once a week while 12.7% only
consumed four times a week. Scent leaf was consumed by 44.5% of the respondents once a week
while 3.6% only consumed scent leaf greater than five times a week. Pumplan leaf was
consumed by the 32.7% of the respondent once a week while 7.3% consumed greater than five
times a week. 59.1% of the respondents consumed lettuce once a week, while 3.6% consumed
four times a week. Amaranths / ayoyo was consumed by 35.5% of the ayoyo was consumed by
35.% of the respondents once a week, while 6.6% was consumed greater than five times a week.
Spinach / aleifo was consumed by 60.9% of the respondent once a week while 5.5% consumed
greater than five times a week. 42.7% consumed okro once a week while 4.5% consumed four
times a week. 58.2% consumed carrot twice a week while 6.6% consumed carrot four times a
week. 40.9% consumed cucumber twice a week, while 6.6% consumed four times a week.
Cabbage was consumed by 56.4% of the respondents, whereas only 4.5% of the respondents
consumed cabbage four times a week.
32
4.3d
FAT AND OIL
Margarine / butter was consumed by 45.5% of the respondents once a week, while 3.6%
of the respondents only consumed greater than five times a week. 32.7% consumed vegetable oil
once a week while 7.3% consumed greater than five times a week. Palm oil was consumed by
45.5% of the respondents thrice a week while 2.7% only consumed palm oil greater than five
times a week. 39.1% consumed groundnut oil once a week, while 5.5% only consumed
groundnut oil four times a week.
4.3e
MILK AND MILK PRODUCT
Cheese was consumed by 44.5% of the respondent once a week while 3.6% only
consumed cheese greater than five times a week. 54.5% consumed evaporated once a week,
while 3.6% consumed greater than five times a week. 29.1% consumed powder milk twice a
week while 16.42% only consumed four times a week. Yoghurt was consumed by 50.9% of the
respondent once a week, while 6.6% consumed four times a week. 39.1% consumed ice-cream
once a week, while 6.6% only consumed ice-cream greater than five times a week.
4.3f
PROCESSED FOOD AND BEVERAGES
Milo was consumed by 30.9% of the respondents thrice a week, while 5.5% only
consumed milo greater than five times a week. 51.8% consumed Bournvita once a week, while
2.7% consumed four times a week. Sweetened drinks was consumed by 30.9% of the
respondents greater than five time a week, while 13.6% only consumed once a week. Alcoholic
drinks was consumed by 78.2% of the respondents once a week, while 0.9% consumed greater
than five times a week. 30% consumed sugar greater than five times a week while 12.7%
consumed sugar four times a week.
33
4.3g
MEAT AND MEAT PRODUCTS
Beef was consumed by 52.7% of the respondents once a week, while 9.1% consumed
beef greater than five times a week. Eggs was consumed by 23.6% of the respondents four times
a week, while 14.5% consumed twice a week. 89.1% consumed chicken once a week, while
1.8% consumed greater than five times a week. Fish was consumed by 30% of the respondents
thrice a week, while 5.5% only consumed fish greater than five times a week.
4.3h
FRUITS
Oranges were consumed by 30% of the respondents thrice a week 11.8% consumed
greater than five times a week. 54.5% consumed apples once a week, while 2.7% consumed
greater than five times a week. 27.3% consumed water melon once a week, while 8.2%
consumed greater than five times a week. Pawpaw was consumed by 90% of the respondent once
a week, while 0.9% consume greater than five times a week. Pineapple was consumed by 45.5%
of the respondents once a week while 4.5% consumed greater than five times a week. 35.5%
consumed banana twice a week, while 3.6% consumed greater than five times a week. 41.8%
consumed dates once a week, while 11.8% consumed greater than five times a week. 58.2%
consumed mango once a week, while 5.5% consumed greater than five times a week. Plantain
was consumed by 63.6% of the respondents once a week, while 7.3% consumed plantain greater
than five times a week.
34
Table 4.3 FOOD FREQUENCY CONSUMPTION PATTERN USING FOOD
FREQUENCY TABLE
Variables
`Once
Twice
Thrice
Four times
a week
a week
a week
a week
Starchy food F(%)
F(%)
F(%)
Bread
26(13.6)
22(20)
19(17.3)
19(17.3)
24(21.8)
Rice
35(31.8)
28(25.5)
19(17.3)
14(12.7)
14(12.7)
Wheat
40(36.4)
24(21.8)
24(21.8)
13(11.8)
9(8.2)
Oat
50(45.5)
27(24.5)
15(13.6)
8(7.3)
10(9.1)
Pap
19(17.3)
39(35.5)
29(26.4)
13(11.8)
10(9.1)
Tuwomasara 35(31.8)
27(24.5)
24(21.8)
15(13.6)
9(8.2)
Tuworice
38(34.5)
28(25.5)
19(17.3)
17(15.5)
8(7.3)
Semolina
32(29.1)
36(32.7)
29(26.4)
6(5.5)
7(6.4)
Boiledyam
33(30)
20(18.2)
40(36.4)
12(10.9)
5(4.5)
Potatoes
29(26.4)
27(24.5)
24(21.8)
16(14.5)
14(12.7)
Yam porridge 36(32.7)
28(25.5)
19(17.3)
17(15.5)
10(9.1)
Fufu
50(45.5)
27(24.5)
14(12.7)
12(10.9)
7(6.4)
Spaghetti
60(54.5)
19(17.3)
17(15.5)
10(9.1)
4(3.6)
Eba
37(33.6)
29(26.4)
19(17.3)
17(15.5)
8(7.3)
Amala
49(44.5)
25(22.7)
16(14.5)
15(13.6)
5(4.5)
F(%)
Greater than five
times a week
F(%)
LEGUMES AND SEEDS
Beans
49(44.5)
26(23.6)
18(16.4)
15(13.6)
2(1.8)
Groundnut
18(16.4)
19(17.3)
25(22.7)
20(18.2)
28(25.5)
Akara
26(23.6)
17(15.5)
33(30)
18(16.4)
16(14.5)
Beans soup
35(31.8)
26(23.6)
15(13.6)
18(16.4)
16(14.5)
35
Soybean product
40(36.4)
26(23.6)
24(21.8)
13(11.8)
7(6.4)
VEGETABLES
Water leaf
34(30.9)
25(22.7)
19(17.3)
14(12.7)
18(16.4)
Scent leaf
49(44.5)
22(20)
18(16.4)
17(15.5)
4(3.6)
Pumplain leaf 36(32.7)
25(22.7)
25(22.7)
16(14.5)
8(7.3)
Lettuce
32(29.1)
5(4.5)
4(3.6)
4(3.6)
Amaraths/ayolo 39(35.5)
31(28.2)
18(16.4)
15(13.6)
7(6.6)
Spinach/alefoleaf 67(60.9)
22(20)
11(10)
4(3.6)
6(5.5)
Okro
47(42.7)
28(25.5)
24(21.8)
5(4.5)
6(5.5)
Carrot
20(18.2)
64(58.2)
10(9.1)
7(6.6)
9(8.1)
Cucumber
30(27.3)
45(40.9)
18(16.4)
7(6.6)
10(9.1)
Cabbage
17(15.5)
62(56.4)
16(14.5)
5(4.5)
10(9.1)
65(59.1)
FAT AND OIL
Margarine/butter
50(45.5)
32(29.1)
16(14.5)
8(7.3)
4(3.6)
Vegetable oil
28(25.5)
36(32.7)
26(23.6)
12(10.9)
8(7.3)
Palm oil
20(18.2)
30(27.3)
50(45.5)
7(6.6)
3(2.7)
Groundnut oil
43(39.1)
38(34.5)
16(14.5)
6(5.5)
7(6.6)
MILK AND MILD PRODUCT
Cheese
49(44.5)
25(22.7)
17(15.5)
15(13.6)
4(3.6)
Evaporated milk 60(54.5)
29(26.4)
10(9.1)
7(6.6)
4(3.6)
Powder milk 18(16.4)
32(29.1)
23(20.9)
18(16.4)
19(17.3)
Yoghurt
45(40.9)
27(24.5)
13(11.8)
7(6.6)
7(6.6)
Ice-cream
43(39.1)
28(25.5)
18(16.4)
14(12.7)
7(6.6)
36
PROCESSED FOOD AND BEVERAGES
Milo
27(24.5)
29(26.4)
34(30.9)
14(12.7)
6(5.5)
Bournvita
57(51.8)
24(21.8)
18(16.4)
3(2.7)
8(7.3)
Sweetened drinks 15(13.6)
21(19.1)
16(14.5)
24(21.8)
34(30.9)
Alcoholic drinks
86(78.2)
13(11.8)
7(6.6)
3(2.7)
1(0.9)
Sugar
20(18.2)
28(25.5)
15(13.6)
14(12.7)
33(30)
MEAT AND MEAT PRODUCT
Beef
58(52.7)
16(14.5)
15(13.6)
11(10)
10(9.1)
Eggs
25(22.7)
16(14.5)
23(20.9)
26(23.6)
20(18.2)
Chicken
98(89.1)
5(4.5)
2(1.8)
3(2.7)
2(1.8)
fish
27(24.5)
26(23.6)
33(30) 1
8(16.4)
6(5.5)
Oranges
24(21.8)
16(14.5)
33(30)
24(21.8)
13(11.8)
Apples
60(54.5)
24(21.8)
15(13.6)
8(7.3)
3(2.7)
Watermelon
30(27.3)
22(20)
22(20)
27(24.5)
9(8.2)
Pawpaw
99(90)
6(5.5)
2(1.8)
2(1.8)
1(0.9)
Pineapple
50(45.5)
27(24.5)
20(18.2)
8(7.3)
5(4.5)
Banana
34(30.9)
39(35.5)
25(22.7)
8(7.3)
4(3.6)
Dates
46(41.8)
23(20.9)
14(12.7)
14(12.7)
13(11.8)
Mango
64(58.2)
23(20.9)
10(9.1)
7(6.4)
6(5.5)
Plantain
70(63.6)
8(7.3)
16(14.5)
8(7.3)
8(7.3)
FRUITS
37
4.4 DISCUSSION OF RESULT
The study assessed the anthropometric indices and dietary pattern of national diploma students in
science laboratory technology department by describing the socio-economic ,demographic,
dietary pattern using food frequency table .Based on the results of the study 41.8% were male
while 58.2% were female, this could be as a result of most females preferred to be a laboratory
technicians or to study biochemistry ,microbiology (Adeyinka2010 ).The result also revealed that
39.1% of the respondents were between the age of 24–29years the results also indicate that
56.4% of the respondents were between the 18–23years ,this could be because this age bracket
are commonly found in national diploma .The result is similar to Oladunni(2013). The study also
revealed that 40% belong to other ethnic groups which could be Igbo ,Igala, Edo and Gwari, this
high percentage of the respondent could be because two to three ethnic groups are complied in
other ethnic group, 28.2% of the respondents were Yoruba’s which is similar to the work of
Adeoye (2017).While 20% were Nupe’s,11.80% were Hausa’s.
In this research , the study revealed that 21.8% of students consume bread. It could be as a
result of the respondents considering it as part of a breakfast meal (Atuna2020).The study
revealed that 31.8% of rice consumed and 36.4% of wheat consumed together too this could be
that the cereals product have been shown 50% of all calories consumed by the entire human
population (FAO update 2011).The study also revealed that 30.9% and 30% consumed milo and
sugar. Similarly it was indicated that milo was the most consumed beverage taken thrice a week,
which is contrast to the work of Harvard (2012).
The study revealed that 27.3% were overweight ,this could be as a result of high consumption of
snacks as a need to reduce hunger before meal (Maulik2017).
38
CHAPTER FIVE
5.0 CONCLUSION AND RECOMMENDATION
5.1 CONCLUSION
Based on the result of the study, the socio-economic demographic status of the respondents
showed that male respondents were male 41.8% while female were 58.2% and the finding
revealed that 56.4% of the respondents falls between the age range 18-23 years.
The body mass index of the respondent showed that more than half of the respondent had normal
(18-24.9kg/m2) of body mass index (55.5%) while (27.3%) were overweight (24.9-29.9)
The results for dietary pattern revealed that bread was consumed by 21.8% of the
respondents greater than five times a week, groundnut consumed by 25.5% of the respondents
greater than five times a week, water leaf was also consumed by 16.4% of the respondent greater
than five times a week, while only 11.8% of the respondent consumed fruit more than five times
a five time a week.
5.2 RECOMMENDATION
This research work recommends that
1. Nutrition education programs should be organized for student at least once in a semester
in order to increase their knowledge, nutrition knowledge which in turn reduced poor
dietary pattern
39
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42
APPENDIX
SECTION A
SOCIO-ECONOMIC CHARACTERISTIC OF RESPONDENT
1.
2.
3.
4.
5.
6.
7.
8.
Sex
(a)
Male ( ) (b) Female ( )
Age (a) 18-23 ( ) (b) 24-29 ( ) (c) 30 and above ( )
Ethnic group ( a) Hausa ( ) (b) Yoruba ( ) (c) Nupe ( ) (d) others ( )
Marital status (a) Single ( ) (b) Married ( ) (c) Separated ( ) (d) Divorced ( )
Religion (a) Islam ( ) (b) Christian ( ) (c) Others
Education level (a) ND I ( ) NDII ( )
Household size (a) 1-3 ( ) (b) 4-6 ( ) (c) 7 and above
Place of residence
(a) On campus ( ) (b) Off campus ( ) (c) Home
9.Who is sponsoring you in school ?
(a) Parent
( ) (b) Husband ( ) (c) Relative ( ) (d) self
( )
(e) employer ( ) (f) Guardian
10. Sponsor occupation
(a) Trade ( ) (b) Civil Servant ( ) (c) personal business ( )
11.How much is your pocket money per month
(a) less than 5,000 ( ) (b) 5,000- 10,000 ( ) (c) 10,000- 16,000 ( )
(d) 16,000- 22,000 ( ) (e) above 22, 000 ( )
43
SECTION B
ANTHROPOMETRIC MEASUREMENTS
Indices
1st Reading
Height (m2)
Weight (kg)
BMI( W(kg)/H(m2)
44
SECTION C
RESPONDENTS FOOD FREQUENCY TABLE
Once a
FOOD GROUP
week
STARCY FOOD
Bread
Rice
Wheat
Oat
Pap
Tuwo masara
Tuwo rice
Semolina
Boiled yam
Potatoes
Yam porridge
Fufu
Pasta
Eba
Amala
LEGUMES AND SEED
Beans
Groundnut
Akara
Beans soup
Soy bean product
VEGETABLES
Water leaf
Scent leaf
Pumpkin leaf
Lettuce
Amaranth (alefo/efo)
Spinach (ewedu) leaf
Okro
Carrot
Cucumber
Cabbage
45
Twice
a week
Thrice
a week
Four
times
a
week
Greater
than five
times a
week
FAT AND OIL
Margarine and Butter
Vegetable oil
Palm oil
Groundnut oil
MILK AND MILK PRODUCT
Cheese
Evaporated milk
Powder milk
Yoghurt
Ice cream
PROCESSED FOOD AND BEVERAGE
Milo
Bournvita
Sweetened drinks
Alcoholic drinks
Sugar
MEAT AND MEAT PRODUCT
Beef
Eggs
Chicken
Fish
FRUITS
Oranges
Apples
Watermelon
Pawpaw
Pineapple
Banana
Dates
Mango
Plantain
46
47