Factors Influencing Food Choices and Self-Efficacy on Healthy Consumption Practices among Secondary School Students in Ekiti State, Nigeria

Background: This study examined the factors that influence food choices and self-efficacy on healthy consumption practices among secondary school students in Ekiti State, Nigeria. The study determined the relationship among personal factors, environmental factors, traditional factors and economic factors, and self-efficacy among secondary school students. Methods: The descriptive survey research design was used for this study. The population for this study consisted of all students in public secondary schools. A sample of 600 students was selected from the public secondary schools, using a multistage sampling procedure involving simple, stratified, purposive, proportionate, and systematic random sampling techniques. A self-developed structured questionnaire was used as an instrument for the collection of data. The instrument was subjected to face and content validity which was done by experts in Human Kinetics and Health Education, and Tests and Measurement. It gave a reliability coefficient of 0.89 using Cronbach Alpha to test for internal consistency and this was considered high enough. The data obtained for the study were subjected to descriptive statistics of frequency counts, percentages, mean and standard deviation while inferential statistics of t-test, multiple regression, ANOVA and ScheffePosthoc analysis were used to test the hypotheses. Results: The findings revealed that the level of self-efficacy on healthy consumption practice was moderate among secondary school students; there existed positive and significant relationship between personal factors, environmental factors, traditional factors and economic factors and self-efficacy on healthy consumption practices among secondary school students. Age of students has significant influence on environmental factor, traditional factor and economic factors as factors influencing food choices but has no significant influence on personal factor influencing food choices as well as self-efficacy on healthy consumption practices among secondary school students. Conclusions and recommendations: Based on the findings, it was recommended that proper sensitization should be given to students on the types of food that is good for their health to enable them to make rightful choice in food consumption. Government should be encouraged to support the parents of secondary students in providing food subsidy in order to reduce economic barriers to self-efficacy on healthy consumption practices among secondary school students.