Determinants of Food Preferences Among Undergraduates in Edo State: Implications for Health Education

This study investigated determinants of food preferences among undergraduates of universities in Edo State and implications for health education. Descriptive survey research design was adopted with 495 respondents from three universities drawn from federal, state and private clusters. Items elicited responses on food preferences, determinants influencing choices and knowledge of healthy nutrition. The survey revealed that snacks, starchy and convenience foods such as noodles were preferred over healthier options such as unripe plantain, vegetables and fruits. Main drivers of food choices included media or advertisement, cost, availability, convenience and stress. Almost half of the students were knowledgeable about healthy diet, but this knowledge did not reflect in their food preferences. The findings recommended targeted health education programmes and institutional food policies that promote availability and affordability of healthy food choices on campus.