Exploring the Experience of Academic Stress, Eating Behavior, and Food Choice among Black University Students

Abstract

Introduction: Academic stress is a common problem faced by university students in the UK, and it tends to affect dietary practices. The study explored the experience of academic stress, eating behaviour and food choice among black university students. Methods: Descriptive cross-sectional design was adopted. A convenience sampling technique was utilised. Validated outcome measures were used for data collection. Data were analysed using descriptive statistics, Spearman correlation, and Wilcoxon signed rank test. Association between variables were considered significant at p< 0.050. IBM SPSS version 25 was used for data analysis. Result: The response rate was meagre (n=42). The mean perceived stress scale score was 20.49±6.71, depicting moderate academic stress. The mean food group diversity score (FGDS) was 9.32±1.16 in Nigeria and lesser (6.38±2.090) in the UK. Rate of Food group adequacy (FGA) was 36(97.3%) in Nigeria as compared to the UK 19(51.4%). Consumption of non-communicable diseases (NCDs) – protective food groups (NCD protective) was higher (7.78±1.65) in Nigeria compared to the UK (4.35±2.41). However, consumption of food that predisposes to NCDs (NCD risk) was higher (7.73±1.84) in Nigeria, compared to the UK (5.16±3.59). Participants’ compliance with global dietary recommendations (GDR) was higher (9.054±2.449) in Nigeria compared to the UK (8.189±3.487). The differences between dietary indicators (FGDS, FGA, GDR, and NCD protective, NCD risk) scores in Nigeria and the UK were statistically significant as (p<0.01) in each case. Lastly, the academic stress level had a moderate negative significant correlation with their eating behaviour and food choices as measured by their GDR score (r=-.371, p=0.024). Conclusion: Stress level was moderate, which negatively affected their dietary quality suggesting the need to implement supportive measures and educational programmes that can contribute to better stress management and improved nutritional practices. Further studies should ensure usage of a large and more diverse sample to aid usability and generalizability of findings.