A Cross-Sectional Survey of Eating Self-Efficacy in Nigerian University Students
Journal Title: International Journal of Home Economics, Hospitality and Allied Research - Year 2024, Vol 3, Issue 1
Abstract
A student's self-efficacy—defined as their belief in their capacity to succeed in particular circumstances—is a critical factor in their food decisions. Also a university’s overall environment, including the presence of fast-food outlets and the nature of food marketing on campus, can shape undergraduate students' eating habits and self-efficacy. The primary purpose of this cross-sectional correlational study was to investigate eating self-efficacy in Nigerian public university students. A sample of 400 undergraduate students were surveyed at a Nigerian public university using validated instruments to assess their level of eating self-efficacy and identify the relationships between their eating self-efficacy and eating habits. The Eating Self-Efficacy Brief Scale (ESEBS)–8 items was used to assess students' level of difficulty in resisting the desire to eat. The researcher utilized the Eating Attitudes Test (EAT)–16 items to evaluate the students’ eating habits. Statistical analysis was conducted at a significance level of p<.05. The results revealed that mean eating self-efficacy score (ESEBS-8) of 2.21 (SD=0.68). Regression analysis showed that gender, school environment, peer factor, and parental factor significantly predicted eating self-efficacy, F(4,398)=9.17, p<.001. Eating self-efficacy (ESEBS-8) was strongly positively correlated with eating habits (EAT-16), r=.861, p<. 001. Regression analysis showed that ESEBS-8 significantly predicted EAT-16 scores, B=1.399, β=.861, t=33.68, p<.001. The findings highlight significant correlations between various factors and eating self-efficacy through the lenses of gender, school environment, peer influence, and parental factors, as well as the relationship between eating self-efficacy and eating habits.
Authors and Affiliations
Vera Victor-Aigbodion
Keywords
Related Articles
- EP ID EP740905
- DOI 10.57012/ijhhr.v3n1.028
- Views 16
- Downloads 0
Production of Cooking Gas through Electrochemical Decomposition of Organic Matter
In recent decades, the use of electrochemistry has increased exponentially. Electrochemistry has demonstrated their effectiveness in the cleaning of manufactured effluents and the decomposition of complex hydrological co...
Exploring Institutional Support Needs for Career Transitioning among Students with Visual Impairments: A Scoping Review
Students with visual impairments (VI) are among the groups of students needing specialized resources and supports for their school success. Using a scoping review, the institutional support services needed by visually im...
E-Marketing of Clothing Products and Consumers’ Satisfaction of Delivery Methods in Lagos State, Nigeria
The rapid development of information technology led to a cultural shift in means of marketing and commerce. The study determined e-marketing of clothing products and consumers' satisfaction with delivery methods in Epe L...
Chemical Composition and Acceptability of Organic Bath Soap among Students in Yaba College of Technology, Yaba, Lagos State, Nigeria
The study determined the chemical composition and acceptability of organic bath soap among students in Yaba College of Technology, Yaba, Lagos State, Nigeria. The study was guided by two research questions. Mixed method...
Nutritional Knowledge and Cultural Food Beliefs on Dietary Practices of Pregnant Women
The paper assessed the nutritional knowledge and cultural food beliefs on dietary practices of pregnant women in Epe Local Government Area, Lagos State, Nigeria. A descriptive research design was adopted for this study....