ASSESSMENT OF DIETARY DIVERSITY, NUTRITIONAL STATUS AND CONSUMPTION OF LOCAL FOODS AMONG TERTIARY INSITUTION STUDENTS: A CASE STUDY OF FEDERRAL POLYTECHNIC BAUCHI AND ABUBAKAR TATARI ALI POLYTECHNIC, BAUCHI

Dietary shifts driven by globalization challenge optimal nutritional health, making Dietary Diversity Score (DDS) a critical metric for assessing diet quality among young adults. This study aims to evaluate the DDS and nutritional status of tertiary institution students in Nigeria. The research specifically investigates the patterns and determinants of indigenous local food consumption to identify culturally relevant strategies for improving diet quality and food security within this vulnerable demographic. This study assessed the dietary diversity, nutritional status, and consumption of local foods among students of Federal Polytechnic Bauchi and Abubakar Tatari Ali Polytechnic, Bauchi State. The study employed a cross-sectional design. Data were collected using structured questionnaires and anthropometric measurements to determine Body Mass Index (BMI) and dietary diversity scores. A total of 431 students participated in the study. Findings revealed that most of the respondents were young adults aged 16–25 years, with nearly equal representation of both genders. The majority of students resided on campus and prepared their own meals, indicating autonomy in food choices. The anthropometric results showed that 68.4% of respondents had normal BMI, 18.1% were overweight, and 10.7% were underweight, while only 2.8% were obese. The mean BMI (22.51 ± 3.72 kg/m²) falls within the WHO normal range. A significant association was found between age and BMI (p = 0.005), indicating BMI increases with age, whereas gender and institution showed no significant relationships. The mean dietary diversity score (DDS) was 8.02 ± 2.29, with 69.6% of respondents recording medium DDS, 24.1% high, and 6.3% low. This indicates moderate diet variety and nutrient adequacy among students. No significant associations were observed between DDS and age, gender, or institution (p > 0.05). Local foods such as Tuwo, Moi-moi/Akara, and Dawadawa were the most frequently consumed, while foods like Acha and Gero had lower consumption frequencies. Availability, taste, affordability, and ease of preparation were the major determinants of local food choice, while limited availability (50.8%) and high cost (44.7%) were major barriers to increased local food consumption. A positive and statistically significant correlation (r = 0.130, p = 0.007) was found between BMI and DDS, implying that students with higher dietary diversity tend to maintain healthier body weight. The study concludes that while most students exhibited normal nutritional status and moderate dietary diversity, gaps remain in nutrient adequacy and awareness of the health benefits of local foods. It recommends targeted nutrition education, campus-based interventions promoting indigenous foods, and regular monitoring of students’ nutritional status to prevent malnutrition and enhance dietary quality among tertiary institution students in Bauchi State.