Dietary pattern and mental health among undergraduates in tertiary institutions
1
1Department of Nutrition and Dietetics,, University of Nigeria, Nsukka, Nsukka, Nigeria
Popul. Med. 2026;8(Supplement Supplement 1):A2587
ABSTRACT
INTRODUCTION:
Poor dietary patterns may influence mental health among university students, yet evidence from Nigeria is limited. This study investigated associations between dietary patterns and mental health among undergraduates.
METHODS:
A cross sectional survey design was adopted. Multi-stage sampling technique was employed to randomly select 400 respondents from two universities in Enugu State, Nigeria. Data were collected using questionnaire and anthropometric measurements. Validated questionnaires assessed socio-demographics, dietary patterns, food frequency, and mental health (MHC-SF, WHO-5). Anthropometric measurements were conducted and used to calculate body mass Index [BMI] and waist-hip ratio (WHR). Data were analyzed with SPSS version 21 and significance was set at p < 0.05.
RESULTS:
Participants were mostly female (67.3%), aged 16-25 years (97.5%). BMI classification revealed prevalence of overweight (21.0%), and obesity (5.5%). WHR data indicated low risk (93.0%). Mental health status of the participants according to MHC-SF classification revealed; flourishing (47.0%), moderate (43.0%), and languishing (10.0%) while WHO-5 classification showed good well-being (69.0%). Significant positive correlations linked mental health to fruit/vegetable consumption (r=0.106, P=0.034), fruit frequency (r=0.173, P<0.001), whole fruit snacking (r=0.118, P=0.018), plant-based milk (r=0.103, P=0.040), and self-prepared foods (r=0.120, P=0.016).
CONCLUSIONS:
Healthier dietary patterns correlate positively with better mental health outcomes among undergraduates. Universities can play an important role in promoting healthy eating habits by providing access to healthy food options on campuses and educating students about the importance of good nutrition.
Poor dietary patterns may influence mental health among university students, yet evidence from Nigeria is limited. This study investigated associations between dietary patterns and mental health among undergraduates.
METHODS:
A cross sectional survey design was adopted. Multi-stage sampling technique was employed to randomly select 400 respondents from two universities in Enugu State, Nigeria. Data were collected using questionnaire and anthropometric measurements. Validated questionnaires assessed socio-demographics, dietary patterns, food frequency, and mental health (MHC-SF, WHO-5). Anthropometric measurements were conducted and used to calculate body mass Index [BMI] and waist-hip ratio (WHR). Data were analyzed with SPSS version 21 and significance was set at p < 0.05.
RESULTS:
Participants were mostly female (67.3%), aged 16-25 years (97.5%). BMI classification revealed prevalence of overweight (21.0%), and obesity (5.5%). WHR data indicated low risk (93.0%). Mental health status of the participants according to MHC-SF classification revealed; flourishing (47.0%), moderate (43.0%), and languishing (10.0%) while WHO-5 classification showed good well-being (69.0%). Significant positive correlations linked mental health to fruit/vegetable consumption (r=0.106, P=0.034), fruit frequency (r=0.173, P<0.001), whole fruit snacking (r=0.118, P=0.018), plant-based milk (r=0.103, P=0.040), and self-prepared foods (r=0.120, P=0.016).
CONCLUSIONS:
Healthier dietary patterns correlate positively with better mental health outcomes among undergraduates. Universities can play an important role in promoting healthy eating habits by providing access to healthy food options on campuses and educating students about the importance of good nutrition.
| eISSN: | 2654-1459 |
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