Post Covid-19 Drivers of Food Choices, Dietary Intake, and Nutrition Status of Undergraduate Students In Selected Universities In Kiambu County, Kenya
Abstract
Musanga Nasike Mercy, Ann Munyaka and Eunice Njogu
University students represent a nutritionally vulnerable group due to increased independence in food choices, financial limitations, and evolving food environments. In Kenya, particularly in Kiambu County, rapid urbanization has contributed to poor dietary practices and a rising burden of malnutrition. The COVID-19 pandemic further disrupted food access, affordability, and consumption patterns, with lasting effects on students’ nutrition. This study examined post-COVID-19 factors influencing food choices and their relationship with dietary intake and nutritional status among undergraduate students. A cross-sectional analytical design was used, involving 384 students selected through multistage sampling from four universities (two public and two private). Data were collected using a semi-structured questionnaire, a Food Frequency Questionnaire (FFQ), and anthropometric measures, including body mass index (BMI) and waist circumference. Analysis was conducted using SPSS version 24, applying descriptive and inferential statistics such as ANOVA, Pearson’s correlation, and adjusted odds ratios. Findings indicated that 90.7% of students experienced post- COVID-19 changes in food choices, mainly driven by economic constraints (49.1%) and health perceptions (31.8%). A majority (94.7%) reported reduced financial support and food insecurity. Technology and social media positively influenced nutrient intake, while economic factors negatively affected protein and vitamin consumption. Health and nutrition concerns emerged as the strongest predictors of nutritional status, significantly associated with BMI and waist circumference. Higher protein intake increased the likelihood of overweight and obesity, whereas higher vitamin intake reduced these risks. The study concludes that post-pandemic food choice determinants significantly influence dietary intake and nutritional outcomes, contributing to the dual burden of malnutrition. It recommends integrated interventions focusing on campus food environments, nutrition education, and financial support to improve student health outcomes.
Background: University students are nutritionally vulnerable due to limited finances, independence in food choices, and exposure to changing food environments, influencing dietary habits and health outcomes. Food choice is shaped by cost, availability, and social factors, while dietary intake determines health and disease risk. Food insecurity is widespread globally and worsened by COVID-19 and economic disruptions. In Kenya and elsewhere, poor diets contribute to non- communicable diseases and mortality. Therefore, studying post-COVID determinants of students’ dietary practices is essential for academic research.
Materials and Methods: The study used a cross-sectional analytical design to examine determinants of nutritional status among undergraduate students aged 19–26 years in Kiambu County, Kenya. It assessed associations between food choice drivers, dietary intake, and nutritional status measured by BMI and waist circumference. A multistage sampling technique selected 384 business students from four universities. Data were collected using questionnaires, FFQ, and anthropometric measurements. Analysis in SPSS included descriptive and inferential statistics. Ethical approval and informed consent were obtained, ensuring confidentiality and safety.
Results: The study found that 90.7% of undergraduate students changed their food choices after COVID-19, mainly due to economic constraints (49.1%) and health perceptions (31.8%). Most relied on parental financial support (96.8%) and experienced food insecurity (94.7%), with nearly half spending below Ksh 5,000 monthly. Post-COVID diets shifted toward increased intake of energy-dense foods (carbohydrates, meat, fats) and reduced consumption of fruits, vegetables, legumes, and roots (p<0.05). While 65.8% had normal BMI, one-third showed abdominal obesity.
Health awareness improved dietary quality, whereas economic factors negatively affected nutrition. Higher vitamin intake reduced overweight risk, while protein intake increased obesity likelihood significantly.