Exploring Nutrition Knowledge and Dietary Choices of Undergraduate Students at The University of Ghana Business School – Legon, Greater Accra Region

Abstract

Background: Nutrition and diet play a critical role in promoting health and preventing chronic diseases, particularly among young adults. Recent trends show a rise in non-communicable diseases (NCDs) such as diabetes and cardiovascular diseases, and their associated risk factors. These developments have brought attention to the importance of nutrition knowledge and healthy dietary practices among younger populations. This study explores the nutrition knowledge and dietary choices of undergraduate students at the University of Ghana Business School (UGBS), in order to understand the factors that shape their food choices. Methodology: This study adopted a qualitative approach to explore nutrition knowledge and dietary choices among undergraduate students of UGBS. Data were collected from a sample size of 32 purposively selected students through in-depth interviews guided by the Food Choice Process Model (FCPM). Data was thematically analysed on ATLAS.ti. Results: Findings reveal that most students at UGBS had a fair understanding of nutrition concepts such as healthy eating, balanced diet, and nutrient-rich foods. However, their dietary choices and behaviours were inconsistent with their knowledge levels. Analysis revealed that students’ dietary choices were significantly influenced by convenience, taste preferences, and affordability. Social influences, such as peers, social media, and upbringing, also played significant roles in shaping their dietary behaviours. Conclusion: This study highlighted the gap between students’ nutrition knowledge and dietary choices and practices. This emphasizes the need for interventions beyond education to address environmental factors and social pressures that shape their dietary choices. Both institutional and national policy reforms are necessary to promote healthy food choices among students.