(P22-020-24) Knowledge, Attitude and Consumption Pattern of Locally Made Beverages Among Undergraduate Students at the Federal University of Technology Owerri (FUTO), Owerri Nigeria

Objectives: Locally made beverages hold cultural significance and are increasingly becoming a healthier option over ultra-processed beverages among individuals of all ages. Consumption of highly processed sugar sweetened beverages has been associated with increased risk factors for nutrition related non-communicable diseases. The potentials for their numerous health benefits are well known however, knowledge and consumption pattern among undergraduate students remains unclear. This study was designed to assess the knowledge, attitude and consumption pattern of locally made beverages among undergraduate students at the Federal University of Technology Owerri (FUTO), Owerri Nigeria.

Methods: The study employed a cross-sectional descriptive survey and involved 412 students selected from a three-stage sampling procedures. Information was collected on socio-demographic characteristics, perception, consumption pattern and factors influencing intake. Consumption pattern was determined using beverage frequency questionnaire. Data was analyzed using descriptive statistics and chi-square test at p< 0.05.

Results: Findings revealed that 95.8% were aware of locally made beverages. Mostly consumed beverages were Zobo (66.9%), Tiger-nuts Milk (54.0%), and Palm wine (31.6%) with variations in factors such as hygiene (87.9%), health benefits (64.9%), availability (28.5%), taste (36.2%), and cost (11.0%) influencing their consumption. Consumption pattern revealed that the beverage with the highest daily consumption was zobo (40.2%) while Adoyo (2.60%) recorded the least daily intake pattern. A significant difference exist betwen respondents knowledge and their attitude towards consumption of local beverages (p = 0.004).

Conclusions: Factors influencing intake indicate huge potentials to better healthier options if hygienic practices, preservation methods and taste are improved. The finding from this study is important as a basis for further discussion in healthier beverage options among young people and support for local industries.

Funding Sources: No funding was available for this study.