Evaluation of Airtime Usage on the Feeding Pattern of Tertiary Students: A Case Study of Federal College of Agriculture, Ishiagu (FCAI), Ebonyi State, Nigeria
DOI:
https://doi.org/10.26765/DRJAFS14558243Keywords:
Mobile phone usage, feeding patterns, financial constraints, telecommunications, dietary habits, tertiary educationAbstract
This study examined the food consumption patterns of students in the Federal College of Agriculture, Ishiagu, Ebonyi State, Nigeria and the influence of mobile phone usage, particularly airtime consumption, on their dietary habits. The study adopted a descriptive cross-sectional design and employed stratified sampling techniques to ensure representation across various academic programmes (Higher National and National Diploma). Data were collected through a combination of structured questionnaires and interviews, allowing for both quantitative and qualitative insights. A total of 359 respondents participated in the survey, comprising 55.8% males and 44.2% females. Most of the respondents (80.8%) were single, and a majority (72.5%) identified as Christians. The data revealed that mobile phone usage significantly affects students' feeding behaviour, with 74.2% accepting that airtime usage affects their food consumption patterns. The most common pattern of eating observed was "1-0-1" (one meal in the morning and night), by 49.3% of the respondents. This was attributed to lack of money (49.3%), followed by lack of food availability, time constraints, and inadequate cooking knowledge. Health issues (55.7%), academic performance decline (27.6%), and psychological stress (16.7%) were reported as reasons for irregular feeding. Airtime was primarily used for both making calls and buying data (60.7%), indicating a strong digital involvement among students. Interestingly, majority (82.5%) believed that reducing airtime expenses could positively impact their ability to afford better meals. The findings emphasize the relationship between phone usage and nutrition among students, highlighting the need for targeted interventions such as financial literacy, time management education, and food preparation skills to promote healthier eating habits in tertiary institutions.
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