An Assessment Of Awareness Of The Effects Of Frequent Consumption Of Instant Noodles On The Health Of Students In Tertiary Institutions In Osun State

Abstract

The study assessed the awareness of the effects of frequent consumption of instant noodles on health among students in tertiary institutions in Osun State. Three research questions were raised with their corresponding hypotheses. The population of the study was made up of Students in tertiary institutions in Osun State. Descriptive research design was used for the study. Data were collected from One thousand, two hundred (1,200) respondents through the use of self-designed and validated questionnaire. A multistage random sampling techniques were used in the respondent’s selection process. Test-retest method of reliability was used and a reliability coefficient of 0.89 was obtained through Spearman Brown’s correlation co-efficient formula. Findings from the study revealed that students in Tertiary Institutions were aware of some of the component of the ingredients used in manufacturing instant noodles. They were aware of the health implications of frequent consumption of instant noodles. Students equally identified ways by which instant noodles could the fortified to be more nutritious. Based on the findings of this study, the following recommendations were made: Instant noodle brands with low-sodium content should be preferred to ones with high sodium. Frequent consumption of instant noodles should be discouraged and that Instant Noodles should be fortified with Eggs, chickens or meat to increase the meals’ protein. Leafy greens, chopped vegetables, tofu, should equally be added to improve protein and fiber content.