Fruit and vegetable intake among Nigerian University students: patterns, preferences, and influencing factors

Solaja, S.O. and Bamiro, O. M. and Ayeni, M.D. and Mohammed, G (2025) Fruit and vegetable intake among Nigerian University students: patterns, preferences, and influencing factors. Open Agriculture, 10 (1).

Text Fruit and vegetable intake among Nigerian.pdf - Published Version Download (719kB)

Abstract

Adequate consumption of fruits and vegetables is globally recognized as a cornerstone of healthy living and a critical strategy for preventing micronutrient deficiencies and non-communicable diseases. Yet, among young adults, particularly university students in low and middle-income countries like Nigeria, dietary habits often fall short of recommended guidelines, raising public health concerns. This research, therefore, examined fruit and vegetable intake among Nigerian university students, specifically exploring patterns, preferences, and influencing factors of fruit and vegetable consumption. Using a stratified random sampling technique, 309 students aged 15–25 years were selected across various colleges in the study area. Data were collected through a structured food frequency questionnaire with a 7-day recall period, alongside anthropometric measurements including weight, height, and Body Mass Index (BMI). Descriptive statistics and an ordered probit model were employed to analyse the data. The findings reveal that the average BMI was 23.11 kg/m2, and the mean age was 19 years. Fruit and vegetable intake among the students was significantly below the World Health Organization’s (WHO) recommended daily intake of 400 g. Key factors influencing consumption included age, sex, monthly allowance, availability, nutritional knowledge, and preference for fast food. The study highlights the need for targeted interventions that go beyond nutritional education and fruit and vegetable availability to holistically address behavioral drivers and facilitate consumer decision-making. A comprehensive approach could involve cooking workshops, price reductions, appealing food presentation, prominent display of fruits and vegetables in university cafeterias and expert dietary guidance to foster long-term healthy eating habits.

Item Type:	Article
Subjects:	H Social Sciences > H Social Sciences (General)
Depositing User:	SODIPE SOLAJA
Date Deposited:	09 Feb 2026 07:08
Last Modified:	09 Feb 2026 07:08
URI:	https://eprints.lmu.edu.ng/id/eprint/5768

Actions (login required)

View Item