ANTHROPOMETRIC STATUS, NUTRITION KNOWLEDGE AND PRACTICES OF

UNIVERSITY OF LIMPOPO (UL) STUDENTS.

by

MATJEKE R.J

(201206134)

FENYANE M.C.S

(201106883)

MBOWENI A.M

(201200895)

MINI-DISSERTATION

Submitted in partial fulfillment of the

requirements for the degree of

BACHELOR OF NUTRITION

in the

FACULTY OF HEALTH SCIENCES

(School of Health

Sciences)

at the

UNIVERSITY OF LIMPOPO, TURFLOOP CAMPUS.

Supervisor: Mrs. MM Bopape

Co-Supervisor:

Year: 2015

DEFINITIONS OF TERMS

ANTHROPOMETRY - is the science measurement of the size, weight,

and proportions of the human body. (WIC.June. 2010).in our study

is the measurement of human body weight ,height and waist

circumference.

NUTRITION - is the intake of food that is adequate and well balanced, considered in relation to the body’s dietary needs.( WHO, 2015).in our study is the consumption of different food which constitute variety of nutrient to meet the nutrients required by the body

KNOWLEDGE- it means the ability of pursuing and using information, and by understanding, learning experience and identifying the studying terminologies. (Librahim.,1995). In our study nutrition knowledge means the understanding of food based dietary guidelines(FDGs) in details and the composition content of food they usually consume.

PRACTICES= PRACTICES it indicates what knowledge and habit work together. (Librahim. 1995). In our study it means having knowledge about different cooking method and the type of food consumed.

STUDENTS= Student is person who is studying at a university or

other place of higher education, who is studying in order to

enter a particular profession

LIST OF ABBREVIATIONS USED

UL= university of Limpopo

BMI= body mass index

WHO= world health organization

FBDGs = Food Based Dietary Guidelines

INTRODUCTION AND BACKGROUNG

According to the South African Demographic and Health Survey

(SADHS) 2003 found that 29.8% of South African adult men and

54.7% of adult women were either overweight or obese having a

body mass index [BMI] of 25–30kg/m2 or >30kg/m2, respectively.

The mean waist circumference for South African women in the SADHS

was found to be 82.7cm, which is above the cut-off point for sub-

Saharan females (>80cm) that constitutes an increased risk for

insulin resistance and the metabolic syndrome.

South Africa is one of the emerging countries, undergoing a

change from traditional high fiber, low fat diets, to Western

diets that are high in fat, sodium and sugar and low in

unprocessed carbohydrate, fruits and vegetables, and leading to

inactive sedentary lifestyles. These habits have been associated

with the high prevalence of obesity amongst Black South African

people, particularly women living in urban areas. (VL.Van den

Berg et al., 2012)

According to N.H.A Hakim et al.(2012) University student may face

difficulty in controlling their eating behavior since is the

adaption of where tey are staying away from home therefore

student living away from home tend to develop poor eating habits

compared to those living at home.

In the recent decades especially recent years human lifestyle has

rapidly changed all over the world. These changes appeared in

diet, types of food, food preparation time etc. These days

processed foods are frequently replacing organic food. Another

change is the rapid increase in the number of restaurants and in

individual’s tendency to eat fast food. Good nutrition and

nutrition education is one of the most important aspects of

lifestyle that play a big role in nutritional knowledge by

raising awareness and the health of the society In order to start

or continue with a healthy and physically active style and

therefore it is necessary to obtain good nutritional knowledge

and apply it. The nutrition knowledge and practice must be

considered in students to promote a healthy society, given that

one of the main goals of universities is to broaden knowledge of

people of the society, so enhancing the nutrition knowledge and

practice of students have high importance because this will then

lead to more food-conscious society and more healthy people. Also

because students are more likely to make positive impact,

Knowledge about healthy food choices and food safety can be

prejudicing factors for improving eating practices and take on a

healthy diet, although it will not be enough to encourage healthy

eating. (M.R Hassan et al., 2013)

M.AZIZI et al .(2011)further state that some students are not

familiar with healthy food needed for their body due to the lack

of knowledge as it is emphasized in the study done by M.R Hassan

et al.(2013) in Sudanese population especially in universities,

students tend to practice wrong eating habits such as fast foods,

this sort of food has no value to their nutrition what so ever

but during the past years students seem to have diverted from

home cooked meals to university cafeterias. There are certain

factors that leads to this, the most important one is the

globalization phenomena that shows that there is a change in life

style and nutritional habits not only in Sudan but worldwide. Due

to the enormous effect of the media that may give people

different messages about what to eat to advertise their products,

the rapid spread of restaurants that causes people to divert to

such places rather than eating at home due to the lack of

motivation and due to the fast life these days, fast foods became

the main diet taken among students at various levels of

education.

AIM

To determine the anthropometric status, nutrition knowledge and

practices among UL students.

OBJECTIVES

To assess the anthropometric status by measuring weight, height

and waist circumference of UL students.

To describe nutrition knowledge of students at UL.

To describe nutrition practices of students at UL.

RESEARCH QUESTION

What is the nutritional status, nutrition knowledge and eating

practices of UL students?

SIGNIFICANCE OF THE STUDY

Knowing the students’ anthropometric status, knowledge and

nutrition practices will help management to find ways to enhance

the nutritional status and address the dietary practices of

students where necessary.

PROBLEM STATEMENT

The University of Limpopo organized a campaign called “first

things first” in February 2015, with the aim of promoting HIV

testing and promoting well-being among the University community.

During the campaign, the researchers noted that a large number of

students had a Body Mass Index (BMI) above 25kg/m2 and 30kg/m2

indicating overweight and obesity respectively. Some of the

students also presented with BMI¿ 18,5kg/m2 indicating

underweight and wasting.

During counseling sessions researchers further found that most of

the student did not have adequate nutrition knowledge and that

some of the practices were not nutritionally sound. However even

among those with better knowledge, their practice was also

questionable at times. It is not known what the extent of

Malnutrition ( under-nutrition & over-nutrition),among UL

students is, how much nutrition knowledge they have and what

their dietary practices are actually like and therefore

researchers seek to quantify these areas of concern in this

community.

LITERATURE REVIEW

Nutrition knowledge

A study which was conducted at University of the North and two

semi-urban Secondary Schools to investigate the relationship

between nutrition knowledge and dietary behavior, and to assess

the perceived influences on food selection among Black students

in South Africa. It was found that students seemed to have below

average nutrition knowledge levels. University students had

significantly more nutrition knowledge than secondary school

students.

Dietary recommendations were associated with source of nutrients

and diet-disease relationships, and sources of nutrients were

associated with diet-disease relationships. Choosing everyday

foods was not associated with dietary recommendations, source of

nutrients, and diet-disease relationships. Among both university

and secondary school students the three highest food choice

factors included health, sensory appeal and mood. K peltzer,

2002.

Anthropometry

In the study which was conducted in University of the North in

the Northern Province of South Africa to examine black female

students for the occurrence of risk factors associated with

chronic diseases of lifestyle, namely obesity, hypertension,

nicotine usage, dyslipidemia and compromised mental health

(depression).

It was found that Eighteen per cent of students were overweight

(BMI between 25 - 29.9), 6.5% were obese (BMI greater than 30),

and 26.8% were underweight. Mean blood pressure, BMI, WHR and WC

increased significantly with age and were highest among the 24-

year-olds. Only 1.6% of students had elevated blood pressure,

1.0% smoked and 4.4% took snuff. BMI, WC and WHR were positively

correlated with blood pressure and age. N P Steyn,2000.

In the study which was done to assess weight status, eating

practices and nutritional knowledge amongst nursing students at

the University of Fort Hare, Eastern Cape. It was found that

statically, 49.7% were overweight or obese (58.2% of the females;

31.4% of the males) and 65.2% had waist circumferences putting

them at risk for non-communicable diseases.

Eating Practices

Most did not meet the recommendations for intakes from the

vegetable group (97.5% ate <3 servings per day), the fruit group

(42.2% ate <2 servings per day), and the dairy group (92.6% ate

<2 servings per day); whilst 78.3% ate ≥4 serving per day of

sugar or sweets. Most consumed margarine, oil or fat (68.3%),

sugar (59.0%) and bread (55.9%) daily, but few reported daily

intakes of vegetables (12.4%), fruit (23.6%), fruit juice (21.2%)

and milk (15.6%). Fewer than 50% knew the recommended intakes for

vegetables, fruit, dairy, starchy foods andmeat or meat

alternatives. Violet van den Berg, 2012.

In the study of Gracey, Stanley, Burke et al.,1996.Nutritional

knowledge, beliefs and behavior’s among Australian secondary

school students was studied, and it was found that there is

ignorance about the nutrient content of food especially by girls,

and the reality of this concern was apparent in responses to

nutrition knowledge questions.

Wardle, Steptoe, Bellisle et al.,1997.studied health dietary

practices among European university students. The level of the

five healthy dietary habits examined was low. Significant

univariate associations with healthy dietary habits were

identified for gender, weight, dieting status, dietary health

beliefs, nutrition knowledge, and health locus of control.

1. METHODOLOGY

1.1 THE STUDY DESIGN

The study is a Quantitative cross-sectional descriptive study.

Cross sectional study is an observational study in which exposure

and disease are determined at the same point in time in a given

population (S. Kanchanaraksa., 2008). Descriptive is a

description of state affairs as it exists at present (C.R

Kothari.,2006) .This study will thus describe the anthropometry

status, nutrition knowledge and practices of UL student and the

participants will only be interviewed once.

1.2 STUDY SITE

The study is going to be conducted at University of Limpopo. This

university is situated in Mankweng Turfloop Township in zone A.

It is next to Mankweng business complex and is 35 kilometers away

from Polokwane in Limpopo.

1.3 STUDY POPULATION

The population will consist of all the students are who stay in

the residences of University of Limpopo and there are 6600

students who are staying in the UL residences.

1.4 SAMPLE ANDSAMPLING METHOD

The Morgan & krejcie table will be used to determine the sample

size. According to the table, 370 participants will be eligible

to participate.

Morgan & Krejcie (1970) formula table.

Population size= 370people

Probability sampling method will be used in this study as it

provides an advantage because of researcher’s ability to

calculate specific bias and error in regards to the data

collected, where each unit in the population has an equal chance

of being selected” from the population.(B Lathan 2007).

A systematic random sampling method will be used to select the

participants from a computer generated list, where every 17th

students will form part of the sample group.

1.5 DATA COLLECTION

All participants will be visited in their rooms for data

collection, and researchers will explain to them the aim,

objectives and give them the consent form to show that they are

participating. The participants will be requested to fill in the

consent form in the presence of the researchers. The participants

will be requested to fill in the questionnaires themselves in the

presence of the researcher

I. Anthropometry assessment.

The electronic weighing scale, stadiometer and tape measure

will be used for anthropometric assessment.

a. Electronic weighing scale will be used to measure

weight and it will be calibrated before measuring. The

measurement will be taken twice by the researchers to

ensure reliability.

b. Stadiometer will used to measure height and the measurement will be taken twice by the researchers to ensure reliability.

c. Tape measure will be used to measure waist circumference and the measurement will be taken twice by the researchers to ensure reliability.

II. Dietary practices

Food frequency questionnaire will be used to assess dietary practices.

III. Nutrition knowledge

A self-developed nutrition knowledge questionnaire will be used to assess nutrition knowledge. South African Food base dietary guidelines will be used as a reference standard to assess nutritional knowledge of the participants.

.

1.6 DATA ANALYSES

a. Anthropometry

BMI will be classified according to WHO(2003) in table 1.

TABLE 1.

BMI (Kg/m2) Weight categories Health risk¿18.5 Under -weight High risk18.5 to 24.9 normal Least risk

25 to 29.9 Over -weight Higher risk≥30 Obese30.0 to 34.9 Grade 1 obese High risk35 to 39.9 Grade 2 obese Very high risk≥40 Grade 3 obese Extremely high risk

Waist circumference will be classified according to SASSO(2003)

in table 2.

TABLE 2.

Ideal Increased risk Substantial riskMen ¿94cm 94.0 to 101.9 cm ≥102 cmWomen ¿80 cm 80.0 to 87.9 cm ≥88 cm

b. Nutrition knowledge

Nutrition knowledge will be classified as adequate or inadequate.

Adequate=when the participants score more than 60% of the FBDGs

questions.

Inadequate=when the participants score less than 60% of the FBDGs

questions.

1.7 VALIDITY AND RELIABILITY OF THE STUDY.

Food frequency questionnaire will be administered to the

participant by the researchers based on the questions from the

literature to ensure validity. All questionnaires will be

reviewed by the expert in the department to ensure validity and

reliability.

1.8 INCLUSION AND EXCLUSION CRITERIA

Only students staying in the University residences will be

included.

UL students staying outside University premises will be

excluded from the study

1.8.1 PILOT STUDY

We are going to use pilot study to enhance reliability. Pilot

study it is trial run done in preparation of the complete study.

(Baker in Nursing Standard, 2002:33-44; Van Teijlingen & Hundley,

2001:1). The pilot study will assist the researchers in modifying

the questionnaire where necessary. Participants of the pilot

study will not be included in the main study. The study will be

conducted at P-block(department of human nutrition and

dietetics),and participants will be dietetics students from the

department.

2. ETHICAL CONSIDERATION

2.1 PERMISION TO CODUCT THE STUDY

Turfloop Research Ethics Committee (TREC) for ethical clearance

to conduct the study and after will obtain approval from school

health science research committee, lastly will get permission

from housing department.

2.2 INFORMED CONSENT

The aims and the objectives of the study will be explained to the

participants and those who are willing to participates in the

study will be requested to show their willingness by signing the

concern form.

2.3 CONFIDENTIALITY ANONYMITY

Only the researchers will have access to the participant’s

information to ensure confidentiality and no names will be

included on the questionnaire to ensure anonymity. Only codes

will be used to ensure anonymity.

2.4 PRIVACY

All the measurements will be done in the Participants rooms away

from other people to ensure privacy.

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