Dietary Pattern and Body Composition Anthropometric Indices Among Biochemistry Undergraduate Students in Katsina; A Cross-Sectional Study
DOI:
https://doi.org/10.33003/fjs-2026-1011-5430Keywords:
Dietary Pattern, Body Composition, Anthropometry, Undergraduate StudentsAbstract
University students often experience changes in dietary habits due to increased independence and exposure to diverse food environments influencing dietary patterns and body composition with potential implications for future health outcomes. This study assessed dietary pattern and body composition anthropometric indices among biochemistry undergraduate students of Federal University Dutsin-Ma, Katsina State. A cross-sectional descriptive study was conducted among 100 biochemistry undergraduate students selected through convenience sampling. Dietary pattern was assessed using modified 11-item food frequency questionnaire covering major food groups. Body mass index (BMI), body fat percentage, muscle composition, visceral fat and resting metabolism were measured using an Omron BF511 body composition monitor. Daily consumption was highest for oil (54%), spices and condiments (53%), cereals (42%), vegetables (34%) and sweets (32%). Dairy products (34%), beverages (32%), and fruits (25%) were predominantly consumed 3–4 times weekly, while roots and tubers (42%), legumes (34%) and poultry (29%) were mostly consumed 1–2 times weekly. Most students (79.0%) had normal BMI, while 13.0%, 6.0%, and 2.0% were underweight, overweight and obese respectively. Males had significantly higher muscle composition (p < 0.001) and resting metabolism (p < 0.001) while females had higher body fat percentage (p < 0.001). Nearly all respondents (99.0%) had normal visceral fat levels. Students demonstrated dietary pattern characterized by frequent consumption of cereals, vegetables, oils, spices, and sweets. Although majority had normal BMI and visceral fat, significant gender differences existed in body composition parameters. Continuous nutrition education is recommended to encourage healthier dietary choices and prevent future nutrition-related disorders.
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Copyright (c) 2026 Amina Shehu, Christian Amuzie, Zainab Muhammad Bonomi, Umar Sabiu Abdullahi, Isyaku Yahaya Maisaje, Salisu Maiwada Abubakar
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