Food Consumption Pattern and Anthropometric Status of 300 Level Physiology Students in Basic Medical College, Ambrose Alli University, Ekpoma, Edo State

Food Consumption pattern and nutrition status play a crucial role in the overall health and well-being of individuals, particularly among university students. The aim of this study is to assess the food consumption pattern and anthropometric status of 300 level physiology students in basic medical college, Ambrose Alli university, Ekpoma, Edo state. A descriptive cross-sectional design was used and a semi-structured questionnaire, weighing scale and stadiometer (locally made) was use to obtain information from a total number of 122 students. The findings from this study provide valuable insights into the demographic composition, dietary preferences, and nutritional status of the respondents. The demographic profile of respondents in this study reveals a majority of respondents were single individuals (50%), reflecting a range of household structures within the community. Additionally, Christianity (93.2%) emerged as the predominant religion, while business (57.8%) was the most common occupation among household heads, indicating the economic diversity within the sample. Examining the food consumption patterns of households. Staples such as boiled rice, beef, palm oil and groundnut oil are commonly consumed, with majority of the respondents reporting a consumption frequency of 4-6 times a week or 2-3 times a week, suggesting their significance in the local diet. Conversely, items like noodles, maize, and wheat are consumed less frequently, indicating a lower preference within the community. The consumption frequency of fruits, vegetables, meats and tubers varies, reflecting individual and cultural dietary preferences. Cultural background is perceived to strongly (28.4%) or moderately (38.6%) influence staple foods and food choices during cultural events, highlighting the cultural significance attached to certain foods within the community. Traditional cooking methods and ingredients also hold sway in food choices with majority of the household reporting a strong (28.4%) or moderate (38.6%) influence on food consumption pattern, underscoring the preservation of culinary traditions within households. The communal aspect of meal-sharing reported to be strongly of importance to a majority (48.9%) of households reflects the value placed on social bonds and communal dining experiences, while the incorporation of traditional cuisine underscores the preservation of cultural heritage through food practices.