DETERMINANTS OF FOOD CHOICES AND NUTRITIONAL STATUS AMONG HIGHER INSTITUTION STUDENTS (A CASE STUDY OF FEDERAL POLYTECHNIC BAUCHI)

This study investigated the determinants of food choices and nutritional status among students of the Federal Polytechnic Bauchi. The research aimed to examine the factors influencing food selection, assess the role of environmental and economic conditions, and analyze the relationship between dietary habits and academic performance. The study explores taste preferences and nutritional awareness in shaping food choices, evaluates environmental and economic barriers to healthy food access, and determines how dietary habits influence students’ academic outcomes. A cross-sectional survey design was adopted, and 200 questionnaires were distributed, out of which 195 were retrieved and analyzed using descriptive and inferential statistics. Descriptive analysis included frequencies, percentages, and means, while Pearson correlation was employed to test associations. Results showed that taste (M = 3.88, SD = 0.97) and nutritional value (M = 3.74, SD = 1.05) significantly influenced food choices. Economic factors such as affordability (M = 4.11, SD = 0.89) and cost barriers (M = 3.97, SD = 0.94) strongly shaped dietary behavior, while availability of healthy food on campus was rated low (M = 3.12, SD = 1.08). A positive correlation (r = 0.482, p < 0.01) was observed between dietary habits and academic performance, indicating that healthy eating improved concentration and achievement. The study concluded that while students valued healthy foods, financial constraints and limited campus availability hindered healthier choices. It's recommended that nutrition education be intensified, affordable healthy food options be made accessible on campus, and students be encouraged to adopt regular eating patterns, especially breakfast consumption.