Browsing by Author "Ssebunya Asumani"

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    Dietary practices and Nutritional status of University Students
    (Willy designers, 2026-09) Ssebunya Asumani
    Dietary practices and Nutritional status of Busitema University students Nagongera campus
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    Dietary practices and Nutritional status of University Students
    (Willy designers, 2026) Ssebunya Asumani
    Background: University students are vulnerable to dietary practices that may contribute to both undernutrition and over nutrition. However, localized evidence on dietary practices and nutritional status among students at Busitema University, Nagongera Campus, is limited. Objective: This study assessed dietary practices and nutritional status among undergraduate students at Busitema University, Nagongera Campus, with specific focus on food group consumption frequency, meal skipping, snacking, number of daily meals, BMI category, and factors influencing food choices. Methods: A descriptive cross-sectional study was conducted among 164 third-year undergraduate students. Participants were selected using stratified simple random sampling. Weight and height were measured and BMI was classified using WHO adult cut-offs. Dietary practices were assessed using a pre-tested Food Frequency Questionnaire. Pearson chi-square tests at α = 0.05 were used to assess associations between dietary variables and BMI category. Results: Of the 164 participants, 54.3% had normal BMI, 28.0% were overweight, 10.4% were obese and 7.3% were underweight. Snacking frequency was significantly associated with BMI category (χ² = 18.672, df = 9, p = 0.005), as was meal skipping frequency (χ² = 12.452, df = 9, p = 0.043). None of the eight food group consumption frequencies or number of daily meals was significantly associated with BMI category. Cost and affordability, campus food environment, taste, hunger and academic stress were important influences on food choices. Conclusion: The study demonstrates a double burden of malnutrition among the students. Snacking and meal skipping were associated with BMI category, while the food-group frequency measures and number of daily meals were not. Campus-level interventions should improve access to affordable nutritious foods and promote healthier meal and snacking practices. Keywords: dietary practices, nutritional status, BMI, food frequency, meal skipping, snacking, university students, Uganda
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    Dietary practices and Nutritional status of University Students
    (Willy designers, 2026) Ssebunya Asumani
    Background: University students are vulnerable to dietary practices that may contribute to both undernutrition and over nutrition. However, localized evidence on dietary practices and nutritional status among students at Busitema University, Nagongera Campus, is limited. Objective: This study assessed dietary practices and nutritional status among undergraduate students at Busitema University, Nagongera Campus, with specific focus on food group consumption frequency, meal skipping, snacking, number of daily meals, BMI category, and factors influencing food choices. Methods: A descriptive cross-sectional study was conducted among 164 third-year undergraduate students. Participants were selected using stratified simple random sampling. Weight and height were measured and BMI was classified using WHO adult cut-offs. Dietary practices were assessed using a pre-tested Food Frequency Questionnaire. Pearson chi-square tests at α = 0.05 were used to assess associations between dietary variables and BMI category. Results: Of the 164 participants, 54.3% had normal BMI, 28.0% were overweight, 10.4% were obese and 7.3% were underweight. Snacking frequency was significantly associated with BMI category (χ² = 18.672, df = 9, p = 0.005), as was meal skipping frequency (χ² = 12.452, df = 9, p = 0.043). None of the eight food group consumption frequencies or number of daily meals was significantly associated with BMI category. Cost and affordability, campus food environment, taste, hunger and academic stress were important influences on food choices. Conclusion: The study demonstrates a double burden of malnutrition among the students. Snacking and meal skipping were associated with BMI category, while the food-group frequency measures and number of daily meals were not. Campus-level interventions should improve access to affordable nutritious foods and promote healthier meal and snacking practices. Keywords: dietary practices, nutritional status, BMI, food frequency, meal skipping, snacking, university students, Uganda