Functional Food Consumption and Its Associated Factors among University Students in Malaysia during COVID-19 Pandemic

Janice Ee Fang Tay; Serene En Hui Tung; Kai Ting Mok; Choon Hui Tan; Wan Ying Gan; Wai Chuen Poon

doi:10.21315/mjms2023.30.6.13

Functional Food Consumption and Its Associated Factors among University Students in Malaysia during COVID-19 Pandemic

Malays J Med Sci. 2023 Dec;30(6):133-146. doi: 10.21315/mjms2023.30.6.13. Epub 2023 Dec 19.

Authors

Janice Ee Fang Tay¹, Serene En Hui Tung², Kai Ting Mok¹, Choon Hui Tan¹, Wan Ying Gan³, Wai Chuen Poon⁴

Affiliations

¹ Department of Food Science and Nutrition, UCSI University, Kuala Lumpur, Malaysia.
² Division of Nutrition and Dietetics, School of Health Sciences, International Medical University, Kuala Lumpur, Malaysia.
³ Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia.
⁴ Sunway Business School, Sunway University, Subang Jaya, Malaysia.

Abstract

Background: In the current situation of COVID-19, dietary intake that incorporates functional foods may potentially be a preventive measure for defence against viral infection. This study aimed to determine the consumption of functional foods and its associated factors among university students during COVID-19.

Methods: This was a cross-sectional study conducted among 284 Malaysian university students in Kuala Lumpur, Malaysia. An online self-administered questionnaire was employed to assess subjects' nutrition knowledge, dietary habits, attitude towards functional foods, recognition and consumption of functional food products.

Results: Out of 284 respondents, 41.9% had poor level of nutrition knowledge and 57% had moderate level of functional food-related attitude, with seven types of functional foods consumed on average (57.0%). Binary logistic regression showed that university students who consumed fruits at least three times per day (aOR = 11.18; 95% CI: 1.46, 80.17), salty snacks (aOR = 2.90; 95% CI: 1.43, 5.86), soft drinks/sugar-sweetened beverages (SSB) (aOR = 3.12; 95% CI: 1.53, 5.26) and pure juice (aOR = 2.80; 95% CI: 1.48, 5.30) were more likely to consume functional foods during COVID-19 (P < 0.05).

Conclusion: The findings could provide information to public and private sectors in terms of creating a supportive environment to encourage and promote the awareness and consumption of functional foods and their associated health benefits.

Keywords: COVID-19; attitude; functional food; nutrition knowledge; university student.