KNOWLEDGE OF THE RISKS, ATTITUDES AND CONSUMPTION OF READY TO SERVE FOODS AMONG UNDERGRADUATES IN UNIVERSITY OF IBADAN

This study examines the knowledge of risks, attitudes, and consumption patterns of ready-to-serve (RTS) foods among undergraduates at the University of Ibadan. In an era marked by increased access to convenience foods and constrained resources, RTS foods have emerged as popular dietary choices due to their convenience, affordability, and minimal preparation requirements. However, the increasing reliance on these foods raises significant public health concerns, including potential links to obesity, diabetes, gastrointestinal disorders, and other diet-related illnesses. The study adopted a descriptive research design; the study sampled 200 undergraduates using stratified sampling techniques. Data were gathered using structured questionnaires that assessed demographic characteristics, frequency and types of RTS foods consumed, students’ awareness of associated health risks, their attitudes towards these food products, and the factors influencing their dietary choices. The theoretical framework of the study was informed by the Health Belief Model, Theory of Planned Behavior, and Social Cognitive Theory, which provided a basis for understanding how perceptions of risks, social influences, and personal efficacy shape eating behaviors. Data analysis involved both descriptive statistics—such as frequency distributions and percentages—to summarize consumption patterns, and inferential statistics, including chi-square tests and independent t-tests, to examine significant relationships among variables at a 0.05 significance level. The analysis revealed that while RTS foods, such as instant noodles, packaged snacks, and fast-food items, are consumed at high rates due to their accessibility and time-saving benefits, there exists a considerable gap in the students’ knowledge of the long-term health risks. Moreover, significant differences in consumption patterns were observed based on socioeconomic status, gender, and cultural influences. Students with higher awareness of potential risks demonstrated a tendency towards healthier choices, albeit overall risk perception remained low. The findings underscore the urgent need for targeted health education and policy interventions on campus. Recommendations include the implementation of comprehensive nutrition education programs, improved availability of healthier food alternatives, and regulatory measures to ensure better quality and safety of RTS foods. These initiatives are crucial to mitigating potential health risks and promoting a healthier dietary environment for university students. Keyword: Knowledge of health risk, Attitude, Consumption, ready-to-serve foods, Undergraduates. Word Count: 348