Knowledge of Health Risks and Dietary Control Practices Related to Ultra-processed Food Consumption among Tertiary Students in Nsukka Enugu State, Nigeria

Abstract

The rising consumption of ultra-processed foods (UPFs) among young adults poses significant public health concerns due to their association with chronic diseases such as obesity, diabetes, cardiovascular conditions, and certain cancers. This study assessed the knowledge of health risks and dietary control practices related to ultra-processed food consumption among Tertiary Students in Nsukka Enugu State, Nigeria .A cross-sectional survey design was adopted, involving a representative sample of students from selected tertiary institutions. Data were collected using a 22-item structured multiple choice test scale covering Knowledge of Health Risks and Dietary Control Practices Related to Ultra-processed Food Consumption (KHRDCP).  A total number of 380 tertiary students drawn using stratified random sampling technique participated. Descriptive statistics of frequency and percentage, and inferential statistics of chi-square statistics (p≤.05) were used for analyses. The results revealed that tertiary students had high knowledge of health risks (65.3%) and adopted good dietary control practices (96.1%) related to ultra-processed food consumption. Gender was significantly associated with the knowledge of health risks and dietary control practices of ultra-processed food consumption (p<.05). Year of study was not significantly associated with the knowledge of health risks and dietary control practices of ultra-processed food consumption (p>.05). The study underscores the need for targeted nutrition education and the promotion of healthy eating environments within tertiary institutions. These findings can inform policies and intervention programmes aimed at reducing UPF consumption and improving dietary habits among tertiary students in Nigeria.