Sustainable nutrition: factors influencing fruits and vegetables consumption among college students of forestry, Ibadan, Nigeria

Fruits and vegetables are essential components of a balanced diet, providing vital nutrients that support overall health and disease prevention. However, consumption among college students remains below recommended levels due to various socio-economic, environmental, and behavioral factors. This study assessed the factors influencing fruit and vegetable consumption among students at the Federal College of Forestry, Ibadan, Nigeria. A descriptive survey research design was employed, with data collected from 183 students using a structured questionnaire. Descriptive statistics were used to analyze socio-economic characteristics, dietary habits, and perceived factors affecting consumption patterns. Results showed that the average monthly student allowance was ₦16,950, with ₦2,398.59 (14.15%) spent on fruits and vegetables. The most consumed fruits included oranges (90.2%) and bananas (87.4%), while commonly consumed vegetables were tomatoes (84.7%) and onions (83.1%). Key factors influencing consumption included nutritional knowledge, taste preference, financial constraints, and availability. Despite awareness of the health benefits, affordability and accessibility remained major barriers. The study concludes that enhancing students’ access to affordable fresh produce and promoting dietary education can improve consumption patterns. Findings provide insights into developing strategies to promote sustainable nutrition among college students, contributing to improved health and food security.