THE NUTRITIONAL/FOOD ENVIRONMENT AND NUTRITIONAL PRACTICES OF STUDENTS ON THE NSH. Dr L Meko & Ms M Cronje

Transcription

1 THE NUTRITIONAL/FOOD ENVIRONMENT AND NUTRITIONAL PRACTICES OF STUDENTS ON THE NSH Dr L Meko & Ms M Cronje

2 Introduction Access to food of adequate quantity and quality o For cognitive development o Emotional development o Physical functioning SA is food secure o There is adequate food supply in relation to its population BUT Half of its population at individual and household level is food insecure

3 Introduction Drivers for food insecurity include: o Poverty o Unemployment o Urbanization Universities exist within countries Therefore will be affected by food insecurity

4 Introduction Universities are required to improve access to higher education Students from disadvantaged backgrounds Tertiary education expensive inaccessible

5 Introduction Food insecurity University fees Food Universities

6 Introduction The topic is receiving increased attention In an effort to address it Universities have come up with food assistance programs o o Food hampers Cash transfers

7 THE NSH CAMPAIGN Provides students in need with food allowances and daily access to one balanced meal Students selected in terms of: o financial need o academic performance o participation in student life o a commitment to giving back to the community Students focus on their studies without worrying about their next meal

8 Main objective To determine the nutritional environment and nutrition practices of the NSH campaign students at the UFS

9 Sub-objectives Socio-cultural status Nutritional status Nutrition practices and dietary intake Nutrition quality of foods available at permitted food outlets

10 Methodology

11 NSH campaign Informed consent 18 years 6 allocated stores

12 Measurements

13 Practices Dietary intake Number of meals o Eaten o Purchased Dietary diversity Sharing of cooking duties Sharing of food costs

14 Nutrition environment Food outlets where the students are allowed to spend the money allocated to them

15 Results

16 Demographics

17 Field of study 25 25% 25% 20 17% 19% 15 13% % 0 n=48

18 Payment of studies 14% 4% 15% 17% 50% Merit bursary Parents/relatives Self Student loan Multiple ways n=48

19 Place of residence 9% 11% 6% 51% University hostel on campus With parents Student house In a flat Other 23% n=48

20 Gender Male 27% Female 73% n=48

21 Dietary practices

22 Additional money received % 58% % 0 Parents Uncle/Aunt 2% 2% 8% Grandparents Friends Other None n=48

23 Money available for food/month 40 35% % 25 23% % 5 0 Less than R100 R100 - R200 R201 - R500 R501 - R More than R1000 n=48

24 Meals purchased per day 17% 4% 35% 44% One Two Three Four n=48

25 Sharing of food costs 23% 6% 25% 4% Yes, always Most of the times, but not always Regulary Seldom Never 42% n=48

26 Sharing of cooking duties Never 52% Seldom 25% Regularly 19% Daily 4% n=48

27 Food choice influences 44% 1. Eat what I'm use to 2. Friends 3. Cost 4. Health 5. Taste and presentation of the food 6. Cultural influences 25% 29% 10% 17% 8% n=48

28 Dietary intake

29 Usual daily food intake Dairy 46% Protein 69% Legume s 0% Fruit 25% Veg 48% Starch 73% Fat 60% Sugar 58% Alcohol 0% n=47

30 Dietary diversity Classification Number of students % of Students Low 2 6% Medium 18 51% High 15 43%

31 Hunger satisfied 11% 25% 64% yes no sometimes n=48

32 Food parcel vs. money food parcel 19% money 81% n=48

33 Is the money enough 49% 51% yes no n=48

34 Store audit forms

35 Classification of food outlets Grocery stores 0 Take away outlets 1 Restaurants 1 Tuck-shops 1 Cafeterias 3

36 Availability of food groups

37 Restaurant

38 Take aways

39 Cafeteria

40 Tuck shop

41 Discussion Most students only purchased one meal per day Cost was the most influential factor in food choices Even though most students only purchased up to 2 meals per day they indicated that their hunger was satisfied

42 Discussion The students daily intake tended to reflect the proportion of the food group available at the food stores o Starchy foods o Protein o Sugar o Dairy o Fruits o Vegetables

43 Discussion NSH campaign has a positive impact o Money given is enough o Hunger is satisfied o Medium to high diet diversity

44 Recommendations Allocate grocery store to the NSH campaign o Food diversity o Cooking facilities available Education of the student: o Healthy food options o South African food based dietary guidelines

45 Acknowledgements University of the Free State (UFS) o NSH directors Participants Fourth year students The Department of Biostatistics o Dr Raubenheimer

46 References Hammond K Assessment: dietary and clinical data, In Krause s food and nutrition therapy. Ed. By Manhan KL & Escott-Stump S. 12th ed. Philadelphia: W.B. Saunders Company: Heidal KB, Colby SE, Mirabella GT, Bertrand B, Gross KH Cost and Calorie analysis of fast food consumption in college students. Food and Nutrition Sciences, (3): Malwichi LL, Oni SA and Obadire OS An investigation into the factors affecting food availability, choices and nutritional adequacy of smallholder farming households under irrigation and dryland farming in Vhembe district of Limpopo, province, South Africa. African Journal of Agricultural Research, 7(25): Takomana G and Kalimbira AA Weight gain, Physical activity and dietary changes during the seven months of first-year University life in Malawi. South African Journal of Clinical Nutrition, 25(3):

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