The purpose of the study was to analyse
factors that affect food choices of accommodated female students at the university
of Zambia. The sample for the study was 249 female students selected using the proportional
stratified simple random sampling technique. A questionnaire was used in collecting
data. The data collected were analysed using descriptive statistics, t- test and
factor analysis. The factor analysis showed that food choices could be grouped into
six groups accounting for 58.765% of the variance. The average mean of 2.0180 indicated
that respondents have limited Nutrition Knowledge. It was also noted that; there
was no difference in Nutrition Knowledge between the young ones and the older ones.
The non-vegetarians ate more food groups than the vegetarians. The vegetarians spent
more time on exercise and drank more water per day. Respondents also differed in
their food choices and cooking methods according to their socio-economic status.
The main recommendation that emerged from the study was that Food Science and Nutrition
should be added to one of the first-year core courses at the University of Zambia.
In addition, outsourcing experts such as dieticians and nutritionists to
address students on importance of safe clean water and good food hygiene
practices would be invaluable in ensuring healthy lifestyles and enhanced
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