Assessment of Fish Consumption Patterns amongst Students in Kwara State Nigeria

Fish is a nutrient dense food of animal origin commonly consumed across lifecycle. Different species are found across continents based on many factors with varying benefits of which health is key. The nutrition benefits of fish are not fully understood among youths as many consume other sources of protein for many reasons due to lack of information. The diverse reasons for consuming other sources of protein such as meat, eggs, poultry etc. need to be investigated so as to increase nutrition education among youths. This study was designed to determine the fish consumption levels among undergraduates, reasons for its consumption, and reasons for non-consumption. A descriptive cross-sectional study was carried out among one hundred and fifty(150) students from Kwara State Polytechnic and one hundred and fifty-two students (152) of the University of Ilorin with a total of three hundred and two (302) undergraduate students. Respondents were randomly selected in each institution. Self-administered structured questionnaires containing both persona and dietary information were filled. Results showed that about 92.4% (280) respondents consume fish in any form; 57.2% (174) preferred frying to boiling; 53.5% (162) preferred mackerel locally called Titus in Nigeria to any other species. Fish consumption when cross matched with educational qualification indicates increase in consumption with education qualification. Respondents with National Diploma qualification (51.8%) consumed fish more than once in a week, this could be as a result of their environment or financial status compared with others. Nutrition education on fish consumption especially amongst youths should increase to enable them obtain essential nutrients such as iodine, omega- 3 fatty acid necessary for memory improvement. Hygiene and display pattern by retailers should also improve to make purchase and consumption of fish more appealing for the youths. Government agencies such as the Ministry of Health should educate marketers on safer ways of handling fish from farm to retail. Members of the public should also be sensitized on consequences of consuming unwholesome foods particularly with respect to risk assessment.