Donor: University Grant Commission of Bangladesh

Topic to Apply: Study on weight status, food security, health attitudes and dietary diversity of BSc Public and Private University students in Bangladesh

Background: The knowledge, attitudes and behaviors related to eating pattern are very crucial for young university students for both gender to their adult life which has long impact on their adult lifestyle habits and influence future risk of obesity and related comorbidities such as diabetes and heart diseases. The University students are exposed to many options and attracted to unhealthy diets, habits, which can lead to weight gain in one hand and opposite if less intake of balanced diet often skip meals may create undernourishments risks health for comorbidities. The world economics and the food security sector specialists are worried about the after effect of COVID-19 on food systems and chains. The unexpected situation already hinders the food supply chain, markets and food producer for selling and transporting their yields through as usual systems. Furthermore, if the lockdown, blockage and labor shortage are not settled quickly within the short time frame, then the price hike and lack of availability of inputs may cause food crisis in many countries like 2008 around the globe. The fear is the uncertainty of the novel coronavirus when the situation will be normal are still not clear. But the future will be worse than ever because the poor will become poorer and they will need to compromise diversity in food choices. It is very important to maintain healthy diet for the students of different universities to live a healthy life.

Study Design and methodology: Total 400 students will be targeted both 200 from each private and public university considering 50% female students. The data will be collected by using a well-structured and standardized questionnaire.

Dietary Diversity: In this proposed study DD will be measured by three indicators: The Household Dietary Diversity Score (HDDS) and 7-day Food Consumption Score, both of the two indicators are calculated for whole households and another indication for dietary diversity measurement is Minimum Dietary Diversity for students (MDDW) which is calculated for individuals.

Food Insecurity Access Scale: (HFIAS) by the USAID-funded FANTA project including nine dichotomous (yes/no) and nine follow-up questions to indicate severity [(1=rarely (1-2 times); 2=sometimes (3-10 times) and 3=often (more than 10 times)] will be utilized to find out the level of household food insecurity for targeted university students.

Body Weight: Body mass index (BMI) will be calculated using self-reported height and weight. Based on standard adult criteria, BMI was divided into four categories (underweight, normal weight, overweight, and obese) according to WHO guideline. Accordingly, underweight will be classified as a BMI <18.5 kg/m2, normal weight as a BMI of 18.5–24.9 kg/m2, overweight as a BMI of 25–29.9 kg/m2, and obesity as a BMI > 30 kg/m2.

Healthy Behaviors: The Healthy Eating Score (HES) or Healthy Eating Index (HEI), which has been used as a scoring system to assess and monitor adherence to dietary Guidelines. The HEI will provide an assessment for the intake of grains, vegetables, fruits, milk and dairy products, and meats, which receive a score of 0–10 per the number of servings consumed from each food group.

Duration: This research will end at the end of December’2021

Expected Outcome: We can see the current difference in weight status, food security, health attitudes and dietary diversity for university students (aged 18-24 years) relevant for public and private university of different socio-income group recent time. The study will find out the dietary patterns to show which foods tend to be purchased together may assist in targeting dietary habits by focusing on key food groups, and in gaining the greatest improvement in diet quality from the most achievable change in diet with health knowledge, individual dietary diversity, food security assessment along with gender role for future generation lifestyle improvement.

I am working as a Senior Lecturer in the Department of Nutrition and Food Engineering, Daffodil International University.