Nutritional Knowledge, Anthropometric Status, and the Rate of Fast Food Consumption Among Undergraduate in Michael Okpara University of Agriculture, Umudike, Abia State

In the bustling world of university life, where academic pressure and social demands collide, the way young people eat often shifts away from the home-cooked meals of childhood. This shift is not merely a matter of taste; it is a complex interplay between what students know about food, what their bodies look like, and the convenience of the food available to them. Nutrition knowledge refers to a person's understanding of what different foods do for the body, such as which items provide energy or which help build muscle. Anthropometric status is simply a way of measuring the body's size and shape, using tools like scales and tape measures to determine if someone is underweight, has a healthy weight, or carries excess weight that could lead to health problems. Fast food, defined here as meals that are quick to prepare and easy to obtain, has become a staple for many young adults because it fits into tight schedules, even though it is often high in calories, sugar, and fat. Understanding how these three elements—what students know, what their bodies show, and what they actually eat—connect is vital, because poor eating habits established during these years can set the stage for long-term health issues like obesity and heart disease.

Researchers set out to explore this exact connection among undergraduate students at Michael Okpara University of Agriculture in Umudike, Nigeria. They wanted to see if knowing what is healthy actually changes what students put on their plates, and whether those choices show up in their physical measurements. To find the answers, the team selected 430 students from eight different colleges within the university, ensuring a mix of ages, genders, and academic levels. They did not just ask questions; they measured the students. Using standard scales and measuring tapes, the researchers recorded each student's height, weight, waist size, and hip size. These measurements allowed them to calculate body mass index, a common way to assess if a person is underweight, normal weight, overweight, or obese, as well as a ratio that indicates where fat is stored on the body. Alongside these physical checks, the students filled out detailed surveys about their daily eating habits and answered questions to test their nutritional knowledge.

The results painted a picture of a student body that is largely aware of the basics but still struggling to make the healthiest choices. The average student was about 24 years old, and while nearly half of them had a healthy body weight, a significant portion was carrying extra weight. Specifically, about 37.4 percent of the students were classified as overweight, and another 10.3 percent were obese, while 4.2 percent were underweight. This means that more than one in every four students had a body weight that placed them at higher risk for health problems. The physical measurements also revealed that female students had a higher risk of being overweight (21.1%) than male students (16.3%), and a notable number of students showed signs of carrying excess fat around their midsections, a pattern linked to higher risks of chronic disease.

When the researchers looked at what the students knew, the findings were mixed. Less than half of the students possessed what could be called average nutritional knowledge, while about 30 percent had poor knowledge and only 24 percent had good knowledge. Most students could correctly identify that fast food is high in fat, sugar, and calories and that eating it often leads to weight gain. However, their knowledge faltered when it came to more specific health details. For instance, the vast majority did not realize that excessive intake of fast food and sugary drinks is a direct cause of diabetes. Similarly, most students believed that eating only three servings of fruits and vegetables a day was enough for good health, missing the global recommendation of five servings. They also struggled to identify the best ways to cook green leafy vegetables to keep their nutrients intact.

Despite these gaps in knowledge, the students' eating habits were heavily influenced by convenience. The daily diet was dominated by staple foods like rice and garri, which were eaten frequently. However, the consumption of processed and fast foods was also high. About one-fifth of the students ate instant noodles every single day, and a similar number consumed pizza or shawarma daily. Soft drinks and cakes were also common parts of their diet. The study found a clear link between what students knew and what they ate, but this link was not universal. Students with better nutritional knowledge were significantly less likely to eat instant noodles, pizza, and shawarma on a daily basis. This suggests that knowing the risks does help some students avoid specific fast foods. However, this knowledge did not seem to stop them from drinking soft drinks or eating cakes, indicating that factors other than knowledge, such as taste, price, or social habits, play a stronger role in those choices.

The study concludes that while many university students in this region have a basic understanding that fast food is unhealthy, this knowledge is often not enough to override the convenience and appeal of these foods. The result is a population where a large number of students are already showing signs of unhealthy weight gain, even as they continue to consume high-calorie, processed meals. The researchers suggest that simply telling students what is healthy is insufficient. Instead, universities need to take a more active role by integrating nutrition education directly into the curriculum, setting up clinics where students can receive personalized advice, and ensuring that affordable, healthy food options are available on campus. Without these structural changes, the gap between what students know and what they eat is likely to remain, leaving them vulnerable to the long-term health consequences of their current dietary patterns.