FACTORS ASSOCIATED WITH FRUIT AND VEGETABLE CONSUMPTION IN A WEST AFRICAN STUDENT POPULATION
Introduction: WHO recommends the daily consumption of five servings of fruits and vegetables. The general objective of this study was to identify the factors associated with fruit and vegetable consumption among a population of students in West Africa. Method: This was a descriptive cross-sectional...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Education in Action Club
2025-06-01
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| Series: | Global Journal of Public Health Medicine |
| Subjects: | |
| Online Access: | https://www.gjphm.org/index.php/gjphm/article/view/310 |
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| Summary: | Introduction: WHO recommends the daily consumption of five servings of fruits and vegetables. The general objective of this study was to identify the factors associated with fruit and vegetable consumption among a population of students in West Africa.
Method: This was a descriptive cross-sectional study conducted from November 15 to December 31, 2023. Included in the study were medical students from the second to the seventh year who were regularly enrolled during the academic year. The sociodemographic characteristics collected included age, gender, year of study, whether or not the student received a scholarship, and whether or not they lived in a university residence. The fruit and vegetable consumption was assessed through a questionnaire. Data were collected online and responses were anonymous. No identifying information was recorded.
Results: A total of 253 students were included. There was a male predominance (sex ratio = 1.4). The average age was 22.77 ± 2.55 years, ranging from 17 to 35. Only 4.35% of the students ate more than five fruits and vegetables per day. The average daily intake was less than two (1.84). Consumption was associated with financial accessibility (p=0.003), year of study (p=0.02), and lack of time to cook (p=0.017).
Conclusion: This study revealed a low rate of fruit and vegetable consumption according to WHO recommendations. Associated factors were year of study, financial accessibility, and lack of time to prepare meals. A good knowledge of the health benefits of fruits and vegetables was not significantly associated with their consumption. |
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| ISSN: | 2664-4657 |