NUTRITION AWARENESS, SELF-EFFICACY, AND PERCEIVED BARRIERS AS PREDICTORS OF HEALTHY EATING ATTITUDES AMONG MALE UNIVERSITY STAFF IN PLATEAU STATE, NIGERIA

Abstract

Healthy eating is essential for the prevention of non-communicable diseases and the promotion of overall health and well-being. However, the adoption and maintenance of healthy dietary behaviours are influenced by several psychosocial factors. This study investigated the predictive roles of nutrition awareness, self-efficacy, and perceived barriers on healthy eating attitudes among male university staff in Plateau State, Nigeria. A descriptive cross-sectional survey design was employed. The study population comprised male academic and administrative staff of selected universities in Plateau State, from which a sample of 300 respondents was selected using simple random sampling techniques. Data were collected using a structured questionnaire covering socio-demographic characteristics, nutrition awareness, self-efficacy, perceived barriers, and healthy eating attitudes. The instrument was validated by experts in Home Economics, Nutrition Education, and Measurement and Evaluation, while reliability was established using Cronbach's alpha coefficient. Data were analysed using descriptive statistics, Pearson Product-Moment Correlation, and multiple regression analysis at the 0.05 level of significance. Findings revealed that respondents generally exhibited positive attitudes toward healthy eating. Nutrition awareness (r = 0.45, p < 0.001) and self-efficacy (r = 0.50, p < 0.001) demonstrated significant positive relationships with healthy eating attitudes, whereas perceived barriers (r = –0.40, p < 0.001) showed a significant negative relationship. Multiple regression analysis further indicated that self-efficacy (β = 0.25, p = 0.002), perceived benefits (β = 0.30, p < 0.001), and perceived barriers (β = –0.28, p < 0.001) were significant predictors of healthy eating attitudes among the respondents. The study concluded that healthy eating attitudes among male university staff are influenced by both cognitive and environmental factors. It was recommended that workplace nutrition education and health promotion programmes aimed at strengthening self-efficacy and reducing barriers to healthy eating should be intensified to encourage healthier dietary behaviours among university personnel.