Food Access Among Student Households in Idumebo Community,ekpoma, Edo State, Nigeria
Student: Promise Boluwatife Oke (Project, 2025)
Department of Human Nutrition and Dietetics
Ambrose Alli University, Ekpoma, Edo State
Abstract
Food access refers to when Individual have adequate income or resource to purchase or barter to obtain levels of appropriate food needed to maintain a consumption of an adequate diet/nutrition level. The main aim of this study is to determine the influence food access among student households in Idumebo, Ekpoma. A cross sectional research design was adopted and population of study consisted of student households located at Idumebo. Simple random sampling techniques were used to sample 90 student households and a questionnaire was used as the primary source of data collection. From the results of study, it was observed that majority of the respondents were were within the ages of 15-24 (84.4%) and 25-34 (15.6%). Population of the female household were greater (54.4%) than male households head (45.6%). The results of food consumption pattern revealed high daily consumption of dairy products (25.6%), fatty foods (vegetable oil (38.9%), Palm oil (25.6%), margarine (24.4%) and butter (21.1%))., roots and tubers (cocoyam; 26.7% yam and fufu; 28.6% sweet potato; 28.9% Irish potato). Moderate consumption of legumes and cereals (11.1% green beans; 17.8% bean pudding; 18.9% soybeans: 32.2% groundnut: 41.1% peas)and cereals (18.9% rice and oat: 20.0% spaghetti; 22.2%; 28.9% maize; 34.4% maize pudding; 35.6% noodles) whereas a low consumption of fruits/vegetables and alcoholic drinks (1.1% okra; 2.2% orange; 3.3%carrot; 4.4% Banana; 6.9% cucumber; 7.8% avocado and fresh tomatoes; 10.0% pineapple: 15.0% green/red pepper; 26.7% tangerine) and alcoholic drinks (1.1% soft drinks; 2.2% Satchet alcohol and squadron). In conclusion, it can be said that the respondents of this study are of lower economic status, practiced poor food consumption pattern and are at risk of developing obesity and cardiovascular diseases. The result of this study reveals that the accessibility of food should be emphasized on, as this will increase the probability of food security.
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