Role of university restaurants in student food: Case of daloa (Central-West, Cote D’ivoire)
Abba P Obouayeba, Dago A Gnahe, Bognan AAJ Ackah, Tanoh H Kouakou, Allico J Djaman, Jean DN Guessan
Background: The beginning of university studies is an important transition period in the lives of young adults. However, it is also recognized as a critical period in terms of lifestyle habits, the deterioration of which can have a negative impact on the health of students. It is in this context that this study takes place, which set itself the objective of knowing the student’s food preferences and their relationship with the university catering services. Method: It took place over three months and involved 150 students from Jean Lorougnon Guédé University of Daloa. On the basis of an elaborate questionnaire on general information (sex, age, height, weight, level of education, marital status) on the one hand and on the other hand information concerning their diet and their outlook on the restaurant university. Results: The study showed that the respondents were male (67.85 %), belonging to the age group between 21-25 years old (50 %). All respondents are single from the bachelor (54.39 %) and master (45.61 %) education levels. It emerges from this study that among the students questioned, the regular attendance rate at the university restaurant is 27%. The majority of students attending the university restaurant are not satisfied with hygiene. However, the people questioned are satisfied with the quantity of the meal served and its price. Regarding the quality of the meal, opinions are mixed. More than half, or 54 % of the students surveyed, eat breakfast regularly. Sixty-two percent (62 %) of the students surveyed say they play sports regularly. Conclusion: This study has shown that the meals served to students remain very unbalanced and very far from the recommended intake.