KNOWLEDGE, PERCEPTION AND PATTERN OF CONSUMPTION OF INSTANT NOODLE WITH THE SEASONING AMONG UNDERGRADUATES OF OBAFEMI AWOLOWO UNIVERSITY, ILE-IFE, OSUN STATE

Abstract

Evidence has shown that high intake of salt may contribute to the increase in non-communicable diseases such as high blood pressure (HBP). Consumption of food items with high salt content has great potential to predispose individuals to HBP. Knowledge, pattern of consumption and perception of the risk factor associated with consumption of salt being used as food seasoning among undergraduate has not been fully explored. This study therefore was aimed at assessing the knowledge, perception and pattern of consumption of instant noodle (IN) with the seasoning among undergraduates of Obafemi Awolowo University, Ile Ife, Nigeria. A descriptive cross-sectional study was conducted among 421 randomly selected undergraduates. A three-stage sampling technique involving simple random and proportionate sampling techniques was used. A validated semi-structured, self-administered questionnaire which contains a 14-point knowledge scale questions, questions relating to pattern of consumption, perception towards the use of IN seasoning and perceived factors that encourage IN consumption with the seasoning. Knowledge scores ≤7 and >7 were classified as poor and good respectively. The data were analysed using descriptive statistics and Chi-square test at p=0.05 level of significance. Respondents’ age was 20.0±2.7 years, 51.1% were females, and 32.8% were in Basic Sciences, 27.8% from Social Sciences, Engineering 12.4%, and Art 27.1%. Knowledge score was 7.0±3.2; respondents with poor and good knowledge about instant noodle seasoning (INS) were 49.4% and 50.6%, respectively. Majority (68.4%) believed that IN with the seasoning contained constituents that could pose danger to health and 83.4% agreed that high salt intake could lead to increase blood pressure. Many (53.7%) of the respondents perceived that there was a high salt content inINS, However, many (54.7%) made use of all the spices of the noodles when cooking it. Most (92.0%) ate IN with the seasoning because it takes less time to prepare. More than one-third of the respondents had the perception that instant noodles is (38.5%) and isn’t (34.9%) a healthy food.Many (72.9%) reported that IN is their choice food whenever they did not have time to cook and 70.3% claimed they ate IN because it is cheap. Most (98.3%) of the respondents’ stated that they consume instant noodles and majority (72.9%) of them eat it both in school and at home and about 70% of the respondents’ had been eating instant noodles for more than five years. There was

a significant association between respondents’ sex and their knowledge about INS; more females (57.7%) had good knowledge about IN seasoning compared to their male counterparts (43.2%). Knowledge of respondents on the constituents of IN and the risks involved in high salt intake was fair. However, the pattern and reasons for consumption of INwith the seasoning among respondents was unfavourable. Therefore, health education strategies such as training, enlightenment campaign alongside with promulgation of food industry policy that will regulate salt content of packaged foods would be useful in ensuring behavioural change among undergraduates.