ABSTRACT

Unhealthy food choices are one of the most important precursors of overweight, obesity and development of Non-Communicable Diseases. This study was aimed to identify the drivers of food choices among households in Umuahia North and South L.G.A, Abia State. . The study was a descriptive cross-sectional study and a multi-stage sampling technique was used to select a total of 400 households. Data on socio-demographic/economic characteristics, food purchasing and cooking practice, feeding behavior and factors affecting food choice were collected using structured and validated questionnaire. The IBM SPSS version 22.0 computer programme was used to analyze the data. Data obtained were described using frequency and percentage. Chi square was used to analyse the relationship between factors influencing food choice and Socio demographic/economic characteristics of respondents. A p value of ≤ 0.05 was considered significant. From the result, more than half (59.5%) of the respondents were females within 31-40 years (41.5%). Most of the respondents consumed cereals (53.5%), roots and tubers (59.3%), vitamin A rich vegetables (59.3%), dark green leafy vegetables (61.3%), eggs (50.8%), fish and sea foods (58.5%), oil and fats (60.0%) and other vegetables (66.0%) less than three times a week. Other food groups such as vitamin A rich fruits (45.0%), other fruits (40.8%),organ meat (36.0%) and milk products (32.0%) were consumed 4-6 times. Price of food, ethical concerns, mood, weight control, convenience, familiarity, health and sensory appeal were the important drivers of food choice in this study. Most (68.3%) of the respondents agreed that women were responsible for purchasing household items and were responsible for cooking in the household (73.5%). The most common method of food preparation by the respondents (73.5%) was boiling. majority (83.0%) of them skip meals and more than half (54.8%) eat at a restaurant 7-8 or more times weekly. Result revealed that there was a significant relationship between respondent’s mood, familiarity of food and their age and gender (p<0.05). There was also a significant relationship between the drivers of food choice, household income and family size (p<0.05). Different strategies and interventions are necessary to create supportive food environments, influence consumer awareness and spur behavioural change that can lead to healthier food choices. Public health/sanitary extension services should be trained to deliver mutually reinforcing messages that promote sustainable food production, improved dietary intakes, and improved sanitation and health.