Nutritional status, Dietary habit and Socioeconomic condition of

University students.

NAME : MIRZA SHAHRAN HOSSAIN

ROLL NO. 4001
R E G I S T R AT I O N N O . 2 0 1 1 - 6 1 5 - 7 0 7
SESSION : 2016-17
Outline
Introduction
Hypothesis
Rationale of the study
Objectives
Framework
Methodology
Limitations of the study
Results
Discussion
Recommendation
Conclusion
References
Introduction
Poor eating habits is a major public health concern among young adults who experienced
transition into university life [1], during which they are exposed to stress and lack of time [2, 3].
Unhealthy habits picked up at this age generally persist in older adult life [4].
Rapid changes in physical growth and psychosocial development have placed these young adults as
nutritionally vulnerable groups with poor eating habits, that fails to meet dietary requirements [5,
6, 7].
Some common unhealthy eating patterns among young adults included meal skipping, eating away
from home, snacking and fast food consumption [6, 7].
Food is any substance consumed to provide nutritional support for the body. It is usually of plant
or animal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins,
minerals and water [16].
In developing countries, lack of variation in their food intake particularly protein, calorie and
protective foods, results in deficiency diseases from malnutrition.
The equilibrium is disturbed by-
Decreased intake
Increased requirement
Altered utilization.
In a developing country like Bangladesh where 40 percent of children below 5 years
of age are underweight, 46 percent are stunted, 15 percent are wasted and 1.4
percent overweight/obese.

In Bangladesh high prevalence of malnutrition has been demonstrated in several

National Nutrition Surveys.

Most of the iron in the diet is of plant origin and that is non-heme iron. The non-
heme iron is not well-utilized due to presence of phytic acid and other unknown
factors [21].
Dietary patterns of those in Bangladesh developed in accordance with economic
condition and food availability.

Understanding the dietary intake of university students from both high and low
income families, can give an idea of the quality of their nutritional status and is
important in regards to understanding whether this age group is prone to
malnutrition.
Hypothesis

Dietary behavior is the primary indicator of nutritional

knowledge which is related to the performance of a
student, his /her nutritional status & life style.

In order to explore this with regard to the above mentioned

factors- this study was conducted among selected hall and
home students of both public and private University.
Rationale of the study
Nutrition and food intake are closely related to nutritional status and health of an
individual. Adequate amount of nutrients in the form of daily diet are essential for the
maintenance of health and good nutrition.

The low intake of protective foods may result in nutritional disorders.

The university students are generally occupied with unbalanced diets, resulting in poor
health and nutrition.

Hall resident students get less nutritious food than the students who live at home.

Our food habits are formed by attitudes, prejudices and taboos practiced in early days or
the life and in most of the cases it becomes the food habit of a group or a society or a
community.

When students live in halls, they ingest similar quality of foods almost every day and they
fail to obtain nutritious diet of balanced food.
This research was designed to observe whether students have access to foods which
fulfill their nutritional requirements. It is based on the nutritional status, lifestyle and
feeding patterns of selected students of both Dhaka University and Ahsanullah
University of Science and Technology.
Objectives
General objective
To measure the nutritional status, dietary habit and socioeconomic condition
of University students.

Specific objectives
1. To measure the BMI of the students based on their height and weight.
2. To assess dietary behavior, food choices, preferences and pattern of intake.
3. To examine the history of illnesses in the past 3 months.
4. To identify relation between nutritional status, food intake behavior and
illness/disease history.
5. To correlate between the dietary intake, illness and nutritional status of
these individuals.
6. To assess the macronutrients and micronutrients ingested from a recall of
their diet in the past 24 hours.
7. To collect information on socio-economic status and correlate it to
nutritional status.
 The conceptual framework of my research topic is given below:

Socio-economic status,

Culture

Food security & Personal Hygiene Health care,

Safety Practice, Sanitation Access Health care

Center, Healthy

Environment

Dietary intake Morbidity

Nutritional Status

Figure : Framework for nutritional status and Dietary habit of University students
Methodology Study Location

Study Design

Study population

Data Collection Period

Sampling Techniques and sample

size calculation

Development of the questionnaire

Collection of anthropometric information

Collection of Dietary Information

Statistical Analysis
Sample size calculation

If population size, N> 10000

The required sample size is, n= z²pq/ d²

Where,
n is desired sample
z= standard normal deviate= 1.96 corresponding to 95 percent
confidence interval
p= assumed proportion of target population= Percent or population
variance = 74%= 0.74
q= 1-p = (1-0.74)= 0.26
d= level of confidence desired = 5% = 5/100= 0.05

So, n= z²pq/ d²

= (1.96× 1.96×0.74×0.26)/(0.05×0.05)=295.64 ≈296

Limitations of the study

1) In this study, the sample size was not very large to have inference for large
population.

2) Due to shortage of time and resource constraints could not collect the
sufficient data from all students of University

3) Some respondents could not able to tell about the exact monthly income of
their families
In that case, the approximate income was taken into account based on
subsequent secondary questions.

4) Some of the respondents were less co-operative and uncomfortable to expose

their problem and about socio-economic condition of the family.
Results
There are some differences between hall and home living students in their
nutritional status, dietary pattern as well as living style and health condition.
For this a descriptive cross-sectional study was done.

A total number of 300 resident and non-resident students were selected from
different years.

Anthropometric, socio-economic, disease related and dietary intake of last 24

hours were collected.

Data was analyzed with the assist of different computer package programs
and were presented by graphical and tabular representation.
 Background Information

Distribution of the respondents’ residence

Home
39.7 %
Hall
60.3% Hall
Home
 Distribution of the religion of the respondents

100

90

80

70

60
92.7 %
50

40

30

20 6% 1% 0.33%

10

0
ISLAM HINDU BUDDHIST CHRISTIAN

Religion
 Distribution of family size of respondents
70

60

50

40

30 70%

20 27%

2.33% 0.5%
10

0
<3 3 TO 4 5 TO 6 7 TO 8

Family size
 Part time job of the respondents

50

45

40 48.3%

35
48.3%
30

25

20

15

10

2.3% 1%
5

0
TUITION PRIVATE JOB OTHERS NOTHING
 Monthly income of respondents’ family members

35

30.7%
30

25
21%
20 34%

15
8.7%
10 5.7%

0
<10000 10,000-19,999 20,000-29,999 30,000- 39,999 >40,000
 Monthly income of respondents

45

40

35

30
23.7%
25
43.3%
20
31.3%
15

10 1.7%

0
0 1-4,999 5,000-10,000 >10,000
 Nutritional status and Anthropometric Information
Nutritional status of the respondents’ according to BMI

80.00% 77.30%

70.00%

60.00%

50.00% 68.50%

40.00%

30.00%
12.20% 12.20%
20.00% 11.80%
8.40%
0% 2.50% 5.5…
10.00% 1.70%

0.00%
CED2 (MODERATE) CED1 (MILD) NORMAL OVERWEIGHT OBESE

Frequeny (%) Hall Frequency (%) Home

 Information of the Food Frequency Questionnaire
Distribution of the respondents’ food frequency or preferences of food intake (n= 300)

Food items 1-3 days 4-6 days Daily Rarely Never

Rice 0 7 293 0 0

Bread 21 52 217 8 2

Meat 29 131 126 14 0

Fish 18 101 174 7 0

Egg 59 112 111 28 0

Milk and Milk 44 92 57 88 19

products

Fruits 98 42 84 61 15

Vegetables 12 35 253 0 0

Pulses 13 48 233 6 0
 Distribution of the respondents’ places of food intake (n=300)

Food Place 1-3 days 4-6 days Daily Rarely Never

Hotel/Restaurant 72 78 40 89 21

Street Food 28 42 180 40 10

Fast Food 69 66 10 83 72
Distribution of the respondents’ consumption of fruits regularly
 Distribution of the respondents’ knowledge
about energy giving foods

40.00%
Distribution of the respondents’ knowledge about energy giving foods
35.00%

30.45%
30.00%
37.80%
25.00%

20.00% 17.40%

15.00% 12.80%

10.00%

1.50%
5.00% 0.20%

0.00%
RICE, BREAD, MILK AND MILK MEAT, FISH , FRUITS AND PULSES AND ALL
SUGAR AND PRODUCTS EGG AND VEGETABLES LEGUMES
OTHER CEREALS POULTRY
 Distribution of the respondents’ knowledge about body
building foods
60.00%
53.20%
50.00%

40.00%

30.00% 24.20%
19.30%
20.00%

10.00% 2.70% 0.60% 0.00%

0.00%
RICE, BREAD, MILK AND MILK MEAT, FISH , FRUITS AND PULSES AND ALL
SUGAR AND PRODUCTS EGG AND VEGETABLES LEGUMES
OTHER POULTRY
CEREALS
Distribution of the respondents’ knowledge about body protecting foods

60.00%
54.50%
50.00%

40.00%

27.20%
30.00%
17.30%
20.00%

10.00% 1.10% 0.00% 0.00%

0.00%
RICE, BREAD, MILK AND MILK MEAT, FISH , FRUITS AND PULSES AND ALL
SUGAR AND PRODUCTS EGG AND VEGETABLES LEGUMES
OTHER POULTRY
CEREALS
 Distribution of respondents’ knowledge about iron containing foods

40.00%
35.00%
30.00%
25.00%
20.00%
15.00%
10.00%
5.00%
0.00%

Series 1
Distribution of respondents’ knowledge about Vitamin- C containing Foods

60.00%
55.60%
50.00%
43.30%

40.00%

30.00%

20.00%
1.10%
10.00%

0.00%
CITRUS FRUITS GREEN VEGETABLES OTHERS
 Distribution of respondents’ knowledge about Calcium
containing Foods

25.00%

20.00%

15.00%

10.00%

5.00%

0.00%

Food sources
Distribution of respondents’ knowledge about vitamin-A containing foods

25.0

20.0

15.0

10.0

5.0

0.0

Food Sources
 Information about Morbidity
Distribution of respondent’s disease they are suffering from at
present.
 Information about Food Intake Pattern
(24 hour recall method)
Daily per capita intake of energy (kcal) and macronutrients by students (Hall and
Home resident)

Variables Mean ± SD

Hall Home
Male Female Male Female
Average energy intake 1826.9 ± 165.05 1812.3 ± 204.26 1909.8 ± 105.81 1777.0 ± 152.93
Kcal/person/day

Average carbohydrate 275.40 ± 22.74 270.22 ± 22.51 299.79 ± 24.13 251.14 ± 26.10
intake
gram/person/day

Average protein 56.42 ± 6.97 56.26 ± 9.05 58.40 ± 7.69 58.69 ± 6.85
intake
gram/person/day

Average fat intake 55.26 ± 9.79 57.31 ± 16.52 52.71 ± 7.79 59.47 ± 7.15
gram/person/ day
 Daily per capita intake of some important micronutrients by
students (Hall and Home resident)
Variables Mean ± SD
Hall Home
Male Female Male Female
Average calcium intake 348.48 ± 134.53 272.74 ± 147.05 293.93 ± 93.25 376.08 ± 134.67
mg/person/day
Average iron intake 13.99 ± 4.29 10.55 ± 2.96 12.05 ± 4.80 12.30 ± 5.24
mg/person/day
Average zinc intake 5436.8 ± 1017.40 4646.3 ± 706.36 5627.9 ± 686.68 4727.4 ± 1051.30
μg/person/day
Average copper intake 5209.4 ± 1269.29 3433.1 ± 1384.67 5473.3 ± 943.97 4587.4 ± 1229.73
mg/person/ day
Average phosphorous 593.71 ± 87.32 728.39 ± 194.53 669.62 ± 93.12 709.22 ± 99.44
intake mg/person/
day
Average Vit-C intake 22.74 ± 10.81 39.38 ± 25.25 22.76 ± 10.82 35.46 ± 12.63
mg/person/ day
Average Thiamin 0.8645 ± 0.114 0.8113 ± 0.133 0.8296 ± 0.058 0.8153 ± 0.126
intake mg/person/
day
Average Riboflavin 0.7036 ± 0.114 0.6051 ± 0.120 0.7822 ± 0.169 0.6695 ± 0.179
intake mg/person/
day
Average Niacin intake 13.44 ± 2.34 11.91 ± 1.91 13.15 ± 1.78 12.92 ± 2.47
mg/person/ day
 RDA of different nutrients for male and female

Nutrient Male Female

Energy 2730 Kcal 2230 Kcal
Carbohydrate 375.4 g 306.6 g
Protein 49.8 g 45.6g
Fat 60.8 g 49.5g
Vitamin- C 40 g 40g
Thiamin 1.4 g 1.1g
Riboflavin 1.6 g 1.3g
Niacin 18 mg 14g
Calcium (Ca) 400 mg 400mg
Iron (Fe) 17 mg 21mg
Phosphorous (P) 600 mg 600mg
Mean daily intake of energy, carbohydrate, protein, fat intake of the
male participants

Variables Hall Percent of Difference Home Percent of Difference

resident RDA from RDA resident RDA from RDA

Average energy 1826.9 ± 67% 33% (903 1909.8 ± 70% 30% (820
intake 165.05 kcal) Lower 105.81 kcal) lower
Kcal/person/day

Average 275.40 ± 73% 27% (100 299.79 ± 80% 20% (75.6

carbohydrate intake 22.74 gram) lower 24.13 gram)
gram/person/day lower

Average protein 56.42 ± 6.97 113.27% 13.27% 58.40 ± 117.26% 17.26%

intake Higher 7.69 Higher
gram/person/day

Average fat intake 55.26 ± 9.79 91% 9% (5.54 52.71 ± 87% 13% (8.09
gram/person/ day gram0 lower 7.79 gram)
lower
 RDA and energy intake of the male participants.

2730 2730
3000

2500
1827 1910

2000

1500

1000

500

0
Intake RDA Intake RDA
 Mean daily intake of energy, carbohydrate, protein, fat intake of the
female participants

Variables Hall Percent of Difference Home Percent of Difference

resident RDA from RDA resident RDA from RDA

Average energy 1812± 204 81% 19% (418 1777 ± 153 80% 20% (453
intake kcal) Lower kcal)
Kcal/person/day lower

Average 270.2 ± 88% 12% (36.4 251.1 ± 82% 18% (55.5

carbohydrate intake 22.51 gram) lower 26.10 gram)
gram/person/day lower

Average protein 56.26 ± 9.05 123.37% 58.69 ± 128.70% 28.70%

23.37%
intake 6.85 Higher
gram/person/day Higher
Average fat intake 57.31 ± 115.77% 15.77% 59.47 ± 120.14% 20.14%
gram/person/ day 16.52 Higher 7.15 Higher
 RDA and energy intake of the female participants.

2230

2500

1812
1777

2000

1500

1000

500

0
RDA Intake at Hall Intake at Home
Mean daily intake of vitamin-C, Thiamine, Riboflavin, Niacin, Copper, Iron,
Calcium, Phosphorous intake of the male participants
Variables Hall Percent of Difference Home Percent of Difference
resident RDA from RDA resident RDA from RDA
Average vitamin 22.74± 56.85% 43.15% 22.76± 56.9% 43.10%
C intake 10.81 (17.26 mg) 10.82 (17.24mg)
mg/person/day Lower lower

Average 0.864± 61.71% 38.29% 0.829± 59.21% 40.79%

thiamine intake 0.114 (0.536mg) 0.058 (0.571mg)
mg/person/day lower lower

Average 0.703± 43.93% 56.07% 0.782± 48.87% 51.13%

riboflavin intake 0.114 (0.897mg) 0.169 (0.818 mg)
mg/person/day lower lower

Average niacin 13.44± 74.67% 25.33% 13.15± 73.05% 26.95%

intake 2.34 (4.56 mg) 1.78 (4.85mg)
mg/person/ day Lower lower
Average iron 13.99± 82.29% 17.71% 12.05± 70.88% 29.12%
intake 4.29 (4.01 mg) 4.80 (4.95mg)
mg/person/ day lower lower
Average calcium 348.4± 87.10% 12.90% 293.9± 73.47% 26.53%
intake 134.53 (51.6mg) 93.25 (106.1mg)
mg/person/ day lower lower
Average 593.7± 98.95% 1.05% 669.6± 111.6% 11.6%
phosphorous 87.32 (6.03mg) 93.12 Higher
intake lower
mg/person/ day
Mean daily intake of vitamin-C, Thiamine, Riboflavin, Niacin, Copper, Iron,
Calcium, Phosphorous intake of the female participants
Variables Hall Percent of Difference Home Percent of Difference
resident RDA from RDA resident RDA from RDA
Average vitamin C 39.38± 98.45% 1.55% (0.62 35.46± 88.65% 11.35%
intake 25.25 mg) Lower 12.63 (4.54mg)
mg/person/day lower

Average thiamine 0.811± 73.72% 26.28% 0.815± 74.09% 25.91%

intake 0.133 (0.289mg) 0.126 (0.285mg)
mg/person/day lower lower

Average riboflavin 0.605± 46.53% 53.47% 0.669± 51.46% 48.54%

intake 0.120 (0.695mg) 0.179 (0.631 mg)
mg/person/day lower lower

Average niacin 11.91± 1.91 85.07% 14.93% 12.92± 2.47 92.28% 7.72%
intake (2.09 mg) (1.08mg)
mg/person/ day Lower lower
Average iron 10.55± 2.96 50.23% 49.77% 12.30± 5.24 58.57% 41.43%
intake (10.45 mg) (8.7mg)
mg/person/ day lower lower
Average calcium 272.7± 68.18% 31.82% 376.0± 94.0% 6.0%
intake 147.04 (127.3mg) 134.6 (24mg)
mg/person/ day lower lower
Average 718.3± 121.38% 21.38% 709.21± 118.20% 18.20%
phosphorous 194.53 Higher 99.44 Higher
intake
mg/person/ day
Mean daily intake and range of energy, carbohydrate, protein, fat intake
of all participants in Hall

Dietary components Male Female

Mean ± SD Range Mean ± SD Range

Energy (kcal) 1827 ± 165 1403-2343 1812 ± 204 1495-2016

Carbohydrate (gram) 275.39±22.74 201.42-324.46 270.22±22.51 221.43-

304.06

Protein (gram) 56.41± 6.97 32.64- 70.17 56.26± 9.05 27.13-

68.44

Fat (gram) 55.26±9.79 16.29 – 87.19 57.31±1.65 25.77 –

76.75
Mean daily intake of vitamin C, thiamine, riboflavin, niacin, copper, iron,
calcium, phosphorous intake of all participants in Hall

Dietary components Male Female

Mean ± SD Range Mean ± SD Range
Average vitamin C intake 22.74± 10.81 3.18-56.10 39.38± 25.25 1495-2016
mg/person/day
Average thiamine intake 0.864± 0.114 0.54-1.01 0.811± 0.133 221.43-
mg/person/day 304.06
Average riboflavin intake 0.703± 0.114 0.27-1.04 0.605± 0.120 27.13-
mg/person/day 68.44
Average niacin intake 13.44± 2.34 8.55-17.85 11.91± 1.91 25.77 –
mg/person/ day 76.75
Average copper intake 5209.4 ± 1442.2-7321.0 3433.1 ± 1324.4-
μg/person/day 1269.2 1384.6 6189.8
Average iron intake 13.99± 4.29 5.40- 19.11 10.55± 2.96 6.20-19.10
mg/person/ day
Average calcium intake 348.4± 134.53 105.5-677.1 272.7± 147.04 77.6-632.2
mg/person/ day
Average phosphorous intake 593.7± 87.32 432.6- 896.1 718.3± 194.53 430.7-939.6
mg/person/ day
Mean daily intake and range of energy, carbohydrate, protein, fat
intake of all participants in Home

Dietary components Male Female

Mean ± SD Range Mean ± SD Range

Energy (kcal) 1910 ± 106 1634-2246 1777 ± 153 1477-2088

Carbohydrate (gram) 299.79±24.1 238.10- 251.13 ± 183.95-

3 328.94 26.10 301.45

Protein (gram) 58.40± 7.69 40.31-84.53 58.69± 6.85 37.21-

71.25

Fat (gram) 52.71±7.79 47.59-76.67 59.47±7.15 38.88-

76.11
Mean daily intake of vitamin C, thiamine, riboflavin, niacin, copper, iron,
calcium, phosphorous intake of all participants in Home

Dietary components Male Female

Mean ± SD Range Mean ± SD Range
Average vitamin C intake 22.76± 10.82 5.98-56.68 35.46± 12.63 7.47-62.12
mg/person/day
Average thiamine intake 0.829± 0.058 0.69-0.96 0.815± 0.126 0.59-1.04
mg/person/day
Average riboflavin intake 0.782± 0.169 0.51-1.43 0.669± 0.179 0.47-1.17
mg/person/day
Average niacin intake 13.15± 1.78 10.28-17.85 12.92± 2.47 9.17-17.49
mg/person/ day
Average copper intake 5473.3± 2692.7-9334.7 4587.4 ± 3385.8-
μg/person/day 943.9 1229.7 7282.6
Average iron intake 12.05± 4.80 7.72-25.31 12.30± 5.34 6.56-13.02
mg/person/ day
Average calcium intake 293.9± 93.2 94.4-582.7 376.0± 134.6 126.7-735.2
mg/person/ day
Average phosphorous intake 669.6± 93.1 465.9-920.1 709.2± 99.4 412.3-877.6
mg/person/ day
Discussion
Bangladesh is a compactly populated country and malnutrition is a
widespread problem here.

To maintain proper nutritional status, balanced diet is very much necessary.

Students need proper diet for better nutritional status.

In Bangladesh, nutritional status of most students aged between 18 to 24

years is not so good.

Now-a-days many students live in Halls or dormitories institution like

University, College, Medical or Engineering faculties.
The major goals of the study were to assess the nutritional status, life
style, food intake pattern, disease process etc. of selected students.

The major differences between diet pattern and nutritional status of hall
and home resident students can also be visible from this study

Socio-economic factors involve mainly educational qualifications of parents

and monthly income of the parents and students, family size and others.

About two-third of respondent’s father were graduate and above.

The level of income of the family was moderate.

In case of hall respondents,13.9 percent respondents were suffering from

varying degrees of Chronic Energy deficiency (CED).
Street food being prepared in unhygienic condition
It is clearly visible that, rate of obesity and normal BMI is higher in home than
hall whereas hall respondents were more energy deficient than home
respondents.
Respondent’s knowledge about body building and body protective foods is
more accurate.

In case of energy giving foods, only 37.8 percent respondents chose rice, bread
and other cereals works as energy source whereas 30.4 percent thought meat,
fish, egg and poultry play the role for energy source.

In case of knowledge about iron containing foods, lots of misconception has

been found. About 36.4 percent thought that banana is a good source of iron
which is absolutely wrong.

It is a matter of thinking that 12.8 percent have no knowledge about calcium

containing food.
University students consuming street food
Among the 300 repondents,102 respondents eat at least one fruit regularly
and 198 respondents don’t.

Consumption of street and restaurant food is very frequent among them.

About 180 respondents eat street foods regularly which is alarming
because street foods are not prepared in hygienic condition which may be a
serious cause of food borne disease among respondents.

49.7 percent respondents of hall were suffering from different disease

during data collection period whereas 24.4percent respondents of home
were suffering from different disease at that time.

This indicates the high morbidity of hall living students.

Recommendations
In all resident halls, a well-structured kitchen with cooks must be present.

Personal hygiene and environmental sanitation should be monitored

regularly.

Care should be taken by hall authority so that fruits and vegetables could be
supplied regularly.

During sickness of hall students, extra care related to proper diet should be
taken.

Authority of hall could be careful to ensure the quantity and quality of food

Further research work in this field is needed to get an idea about nutritional
condition of young University students who are the bearer of future
generation.
 Conclusion

 Nutrition is one of the key factors for the performance of the university students.
 The study shows that a considerable portion of students are not having their energy
and macronutrients intake according to their RDA. Their micronutrients intake is also
not according to their RDA. This factors are hampering their nutritional status and
hampered nutritional status can lowered their performance. This lead to a long term
socio-economic and health effect. So their dietary habits must be improved.
 University students should be educated about having healthy body weights and
consuming enough foods rich in micronutrients. Additional nutritional knowledge is
required to evaluate the nutritional status of all male and female students. It is
necessary for educational authorities and dietitians to intensify their efforts to provide
nutritional information to students.
 Furthermore, public demand for health and nutritional information should be taken
into consideration when implementing strategies aimed at improving the nutritional
well-being of individuals.
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 The End

Thank you all for your

attention.