FOOD ACCESS AMONG STUDENT HOUSEHOLD IN IMO STATE UNIVERSITY

ABSTRACT This study examined Food Access among Student Household in Imo State University. The study illustrates that food access is when individuals have adequate incomes or other resources to purchase or barter to obtain levels of appropriate foods needed to maintain consumption of an adequate diet/nutrition level. It was discovered that students of Imo State University do not have access to healthy food consumption due to finance, lack of knowledge of the healthy foods to consume.A cross-section (descriptive) research design was used in the study. The sample size was determined using descriptive method.Data generated from the research was analyzed using the statistical package for social sciences (SPSS). The study revealed that more of the participants are in 300 level (35.8%), and the most participated gender is the male (58.6%), and the highest age range of 15-24 (55.6), while the largest household size is 4-5 (53.7%). Out of 3 foods listed under dairy products (milk) was the most consumed (47.5%). while (yoghurt) was the least consumed (30.2%). Out of 4 foods listed under fat products (palm oil) was the most consumed (41.4%) while (margarine and butter) was the least consumed (26.5%). Out of 11 foods listed under meat/fish/poultry products (sea fish) was the most consumed (40.7%) while (cat fish) was the least consumed (20.4%). It was concluded that majority of the respondents consumed most of the foods listed in the food groups, and dairy foods, fat products, meat/fish/poultry, roots and tubers products, vitamin A rich fruits vegetables, alcohol/sweetened drink and legumes were the most consumed. It was recommended that Government should make sure that food trade is not interrupted, price remain stable, and incentives are provided to all key players in the food chain to ensure that people, especially the most vulnerable populations, including elderlies, children, and students. Government should support local food producers in food pantries and campus meals spaces to reduce food costs and develop local food system.