Development of Helwan University Nutritional Services and Their Impact on Nutritional Status of In- Dorm Students

Abstract

Background and purpose: In dorm students rely mostly if not completely on the food provided by the university food service. Deviation  from the required food quantity, quality or sanitation requirements could have a deleterious impact on those students. Over nutrition was reported among dining halls students. University resident students were found to be 1.58 times significantly more likely to have a higher BMI ≥ 25 than non-residents. This study aimed at the development of nutritional services provided to in dorm students in Helwan University.

Method: This Nutrition service intervention study was conducted on 342 students (193 males and 149 females) who were selected from in dorm students participating in Helwan university on-campus nutrition service and all 20 workers in the central kitchen. Initial assessment was carried out for the nutritional status of included students; central kitchen, dining room and sanitation; students‘ satisfaction with the food, service, and general atmosphere in dining room. Two nutrition education programs were developed and implemented, one for the students and one for the workers; defects were reported to the administration. Following intervention all the items of initial assessment were re-assessed using the same tools.

Result: Overweight, obesity, anemia and high risk of cardiometabolic diseases were prevalent in the studied sample. They affected 37.4%, 16.7%, 62.0% and 88.6% of the studied sample respectively. Overweight, Obesity and central obesity were more prevalent among males while anemia was more common among females. Students are not or are partially consuming the provided meals while most of them were eating other foods than that served by the nutrition facility.

Conclusion: There was an improvement in total nutritional record, compliance dining room, satisfaction and sanitation after implementation the current study program.