1.

0 INTRODUCTION
1.1 Background of the Study
Food has been the fundamental needs by every living being on Earth such as us humans,
animals and plants. We all need to eat foods in order for us to live and survive. All of us has a
pattern or habit of eating what we like or how we eat it. The term for this statement is known
as eating habits. In Nutrition and Well-Being A to Z (James, 2004), the term of eating habits is
define as ‘to why and how people eat, which foods they eat, and with whom they eat, as well
as the ways people find, store, use, and discard food. Individual, social, cultural, religious,
economic, environmental, and political factors all influence people’s eating habits.’
As a university student, it is important to supervise their own eating habits as it has
become a major concern as a determinant of health status (Ganasegeran, AR Al-Dubai, M
Qureshi, AM, & M Aljunid, 2012). Their health is at a risk if they are making bad dietary choices
that could affect your health (Abraham, Noriega, & Shin, 2018). The public is aware of this
poor eating habits among undergraduates (Ganasegeran, AR Al-Dubai, M Qureshi, AM, & M
Aljunid, 2012). Horacek and Betts (1998) as cited by Omar (2015) stated that these factors
are most likely influence their eating habit such as accommodation, eating practices, time
management, convenience, weight control practices, financial issues, family influences and
misperceptions. If these factors influence undergraduates negatively, it can lead
undergraduates to not having proper or healthy eating habits (Ganasegeran, AR Al-Dubai, M
Qureshi, AM, & M Aljunid, 2012). Even though this behaviour are considered temporary
among students, it can influence negatively and may become a habit in older adult life
(Ganasegeran, AR Al-Dubai, M Qureshi, AM, & M Aljunid, 2012). Bad eating habits may also
affect the performance of students in terms of academic and physical (Abraham, Noriega, &
Shin, 2018). Bad eating habits that commonly identified among these undergraduates are
skipping meals, eating out at restaurants and consumption of fast food and unhealthy snacks
(Ganasegeran, AR Al-Dubai, M Qureshi, AM, & M Aljunid, 2012).
The reasons why students have bad eating habits is not only influence by individuals
but also by their surrounding factors (Ganasegeran, AR Al-Dubai, M Qureshi, AM, & M Aljunid,
2012). Most stalls in universities do not provide a healthy menu for the students. Thus, this
encourage the students to eat unhealthy foods served by the stalls. Besides that, people
nowadays has the accessibility to find various kinds of food that is popular or ‘viral’. Most of
these ‘viral’ foods or places to eat are promoting mouth-watering food but unhealthy. This
situation also include the increase in the number of shopping malls, convenience stores,
vending machines and fast food outlets in Malaysia (Ganasegeran, AR Al-Dubai, M Qureshi,
AM, & M Aljunid, 2012).

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 Furthermore, students in universities spend a lot mostly just for their needs of eating.
Clearly, this situation is affected by their uncontrollable eating habits. From here, we can see
that not only eating habit affect the health of students but it also affect their financial states.
Thus, this study aimed to determine the eating habits among FSPU undergraduates in
UiTM Shah Alam as well as what they eat and how much do they spent on a daily basis just
for their food necessities.

1.2 Problem statement

Students nowadays take lightly of having a proper diet. They tended to practices bad eating
habits throughout their studying years. This situation can affect students’ health and the
performance of students in their studies. Thus, this study is aimed to determine the eating
habits among FSPU undergraduates in UiTM Shah Alam as well as what they eat and how
much do they spent on a daily basis just for their food necessities.

1.3 Objectives of the study

An investigation into the eating habits among FSPU undergraduates in UiTM Shah Alam.

1.3.1 To find out what FSPU undergraduates eat in a day.

1.3.2 To identify the amount of money spent daily by FSPU undergraduates on food.
1.3.3 To identify the eateries among FSPU undergraduates frequent.
1.3.4 To determine the eating patterns of FSPU undergraduates.

1.4 Significance of the Study

This study is conducted for the FSPU undergraduates in UiTM Shah Alam so they are able to
determine the effects and advantage of food care for their their health. Also this study can be
used by faculty to monitor the provision of food sold in the faculty area whether it is suitable
for the dietary diet of the students. In addition, the faculty can use this study to give an
awareness to the FSPU undergraduate about food diet through campaigns. Finally, this study
can conduct also further investigation into this issue to determine whether a good diet might
affect FSPU undergraduate academic performance.

1.5 Scope of the Study

The survey involved only fifty respondents consisting of FSPU undergraduates in UiTM Shah
Alam have been selected randomly through their gender. Due to the small sample size,
researcher only able to descriptive statistics and thus, the finding could not generalize because
the broader of FSPU population. The duration of the study was 14 weeks, starting from
September 2018 until November 2018 which had limited the scope of the study in terms of
variables involves.

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1.6 Previous Studies

Research shows that there are differences between men and women’s food habits in a day.
Santos (2009) highlighted in her writing in Food Habits and Food Choice Motives among
University Students Settled in London: The Role of Gender and Culture that there was
evidence of a difference between men and women’s food habits. Males was significantly
higher than females in consumption frequency of semi-skimmed milk, cheese, dairy desserts,
red meat, hamburger, eggs, oily fish, chips, soft drinks, spirits and liqueurs. Females were
significantly higher than males in consumption frequency of skimmed milk, whole meal
breakfast cereals, vegetable soup and raw vegetables. There was also a trend for female
students to have a higher consumption of fresh fruit. In addition, Álvarez, J. M., Alcón, R. G.,
Marín, A. V., Serrano, M. D., & Morago, L. S. (2015) stated that students preferred pasta
dishes, followed by meat and salads. The least popular dishes were vegetables, fruits, milk
products and legumes. Men are more often choose meat than women with is more often
choose vegetables, salads, milk products and legumes

Other than that, a research article written by Deshpande, Basil and Basil (2009) stated
that there is a relationship between demographic and psychographic characteristics with
dietary pattern of college students. According to Driskell et al. (2005) cited in Deshpande, Basil
and Basil (2009) revealed that there is a differences between the dietary habits of lower level
students and upper level students. Brevard and Ricketts (1996) as cited by Deshpande, Basil
and Basil (2009) stated that dietary habits and diet-related health are affect by where a student
lives. Students who live off-campus shows a higher percentage of energy from protein
compared to those who lives on-campus. The level of serum triglyceride and the ratio of total
cholesterol to high-density lipoprotein also showed the same result as before. It is conclude
that both students who live off-campus and on-campus had different types of food.

On the other hand, Social class differences affect individuals in many ways, including
their health. For example, this can be observed through the differences in eating habits
(Reyes, 2010). One possible explanation for this is because eating healthy on average costs
more than eating less healthy or unhealthy eating habits. There are many factors that affect
the food choices such as cost of food, food knowledge, time, family structure, and cultural
practices (Reyes, 2010). Food choices among college students are also impacted by these
same factors. Some of these factors may even be multiplied given the life of many college
students. Wright and Ranson (2005) as cited in Reyes (2010) states that structural inequality
in society caused by the least expensive food is often the least nutritious food. Prah (2010) as
cited in Reyes (2010) said that “they (students) had to choose between eating healthily and
not feeling full or eating high-calorie foods that weren’t as healthy”. This shows that in order to

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apply healthy eating, students must spent a lot which students failed to do it. Students at
Vanderbilt School of Medicine had to spend 16.97 USD (RM70.24) for five days meal plan or
the five-day grocery budget for a food-stamp recipient (Reyes, 2010). Students at North
Carolina A&T State University had to spend 160 USD (RM 662.24) per monthly on food
expenditure only. The average student spent about 30 percent of income on food (Amoakon,
Godfrey Ejimakor, & Deric Hardy, 2016).

Furthermore, undergraduate’s food choices have always been based on price of food
and the availability of fast food (Ganasegeran, AR Al-Dubai, M Qureshi, AM, & M Aljunid,
2012). In Reyes (2012) research, she found out that 62.0 percent indicates that they would
eat healthy food if money was not a problem. This shows that unhealthy food becomes part of
student’s food choices because it is cheaper than having healthy meals. Which bring us to the
intakes of fruits and vegetables. Previous study revealed that university students failed to meet
the recommended intakes of fruits and vegetables (Ganasegeran, AR Al-Dubai, M Qureshi,
AM, & M Aljunid, 2012). This include a data where 19 percent of university students ate
vegetables more than three times in a week (Ganasegeran, AR Al-Dubai, M Qureshi, AM, &
M Aljunid, 2012).

In terms of eateries, a survey done by Omar (2015) revealed 86 percent of Universiti

Kebangsaan Malaysia (UKM) students ate at fast food restaurants such as KFC, McDonald
and Pizza Hut. In one month, they visit the fast food eateries for at least one to two time per
week. This would be one of the factors in practicing bad eating habits. With the rising number
of fast food eateries and the easiness of transportation system, students will eventually
practices unhealthy dietary and will contribute in weight gain issue. Bauer (2009) as cited in
Omar (2015) suggested modifying the social-environmental factors in order to reduce fast food
consumptions among the young adults. Besides that, undergraduates seems to prefer having
snacks available on vending machine sales. A research stated that students’ food choices are
likely based on various preference which are convenience, taste, time and price compared to
nutritional values (Abraham, Noriega, & Shin, 2018). These preferences leads to students
bought snacks through vending machines.

Next, research shows that students of different gender have different eating patterns.
According to Levi, Chan and Pence (2006) as cited in Reyes (2010), females pay more
attention to food labels and concerned on what they eat compared to males. Male
undergraduates show less interest in thinking about food and eating, while female
undergraduates perspectives on food and eating as a constant thought process. This indicate
that males are less likely to have an interest toward food knowledge education. According to
Jackson, Berry and Kennedy (2009) as cited in Reyes (2010), alcohol and water products

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mostly consumed by male undergraduates and spent a lot on campus food. This situation
questions the availability of healthy foods in universities and as the environmental factor.

In another research by Ganasegeran (2012), medical students would be the ones that
practice healthy eating habits but some research showed otherwise. A previous research in
China revealed that medical students shows early symptoms for chronic diseases compared
to non-medical students. This is due to medical students failed to apply healthy dietary even
though they had more knowledge on good dietary habits. Other factors would be stress of
university life and loads of medical study (Ganasegeran, AR Al-Dubai, M Qureshi, AM, & M
Aljunid, 2012).

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 2.0 METHODOLOGY

2.1 Research Instrument Uses

The instrument used to collect the data is a questionnaire. This tool was used to survey the
eating habit of FSPU undergraduates student in UiTM Shah Alam. The questionnaire had 15
questions and elicited information such as reason of their eating habit and any problem faced
and how they overcome them.

2.2 Research Respondents

The respondents were 50 UiTM Shah Alam Student from FSPU faculty. There were 20 male
and 30 female respondents. 31 respondents were aged between 19 to 21 years old and 19
respondents were aged between 22 to 25 years old. The respondents consisted of 10 Estate
Management Program students, 10 Quantity Surveying Program students, 10 Construction
Management Program students, 10 Building Surveying Program students and 10 Surveying
Science and Geomatics students.

2.3 Research Procedure

Fifty questionnaire were distribute to respondents from the various program on 14th October
2018 at UiTM Shah Alam. The questionnaire were distributed during lunch break at the
cafeteria. The respondent were given one week to answer the questionnaire. All the
respondents will be answer and return the questionnaire.

2.4 Data Analysis

The data were analyzed from frequency count into percentages. They were then transfer to
suitable tables and charts.

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 3.0 FINDINGS

3.1 Undergraduates’ diet patterns

8%

Different everyday
24%
Different only during
48% weekdays
Different only during
weekends
very monotonous

20%

Figure 3.1: Undergraduates’ diet pattern in a week

Figure 3.1 shows the undergraduates’ diet pattern in a week. Different types of diet patterns
were to measure the undergraduates' diet pattern. From the figure, it is indicated that 48% of
undergraduates have a different diet every day. 24% of the undergraduates have different diet
only during the weekends while different diet only during the weekdays consists of 20%
undergraduates. A small percentage was shown for those who have a monotonous diet, which
was 8%. In short, the majority of the undergraduates had a different diet daily.

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3.2 Undergraduates’ diet while studying in UiTM

8%

32% High protein content foods

High fat content foods

High carbohydrate content

foods
A balanced diet
4%
56%

Figure 3.2: Undergraduates’ diet while studying in UiTM

Figure 3.2 exhibits four kinds of diet that FSPU undergraduates mainly have while studying in
UiTM Shah Alam. A lot of them have high carbohydrate content foods (bread, pasta, rice,
biscuits) as their main diet, which was 56% followed by high protein content foods (meat, fish,
eggs, cheese), which was 32%. The least undergraduates took were a balanced diet and high-
fat content foods (sausages, fried potatoes, cake), which was 8% and 4%. This shows that
during their time in UiTM, they were mostly concerned with the intake of high carbohydrate
content foods instead of having a balanced diet.

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3.3 Type of snacks

8%
20%

Fruits and yogurt

Biscuits and crackers
Sweet snacks
44% I don't snack

28%

Figure 3.3: Type of snacks taken by FSPU undergraduates

Figure 3.3 illustrates the type of snacks taken by FSPU undergraduates. There are three type
of snacks that undergraduates take, which are fruits and yogurt, biscuits and crackers and
sweet snacks such as chocolate, ice cream or cakes. According to the figure, the type of
snacks that undergraduates mostly took were sweet snacks, which was around 44%. The
second popular snacks were actually biscuits and crackers, which was 28% followed by fruits
and yogurt, which was 20%. There is only a small amount of people that do not snack which
was 8% only. This explains that undergraduates were fond of having sweet snacks as their
main source of snacking.

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3.4 Beverages

8%

8%

Water
12%
Soft drinks
Fruit juices
Milk shakes

72%

Figure 3.4: Types of beverages drank by FSPU undergraduates

Figure 3.4 shows the types of beverages drank by FSPU undergraduates between meals.
There are four common beverages that undergraduates always drank, which are water, soft
drinks, fruit juices, and milkshakes. Water is what FSPU undergraduates mostly drank, which
is 72%. The least popular beverages were 12% of soft drinks, followed by 8% of fruit juices
and milkshakes. In short, undergraduates stayed hydrated by having water as their beverages
between meals.

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3.5 Food budget

70.00%

60.00%

50.00%

40.00%

30.00%

20.00%

10.00%

0.00%
Do you prepare a budget for daily meals

Yes No

Figure 3.5: The amount of FSPU undergraduates prepared a budget for daily meals.

Figure 3.5 illustrates the amount of FSPU undergraduates that prepared a budget for their
daily meal. 64% of the respondents prepared a budget for their dairy meals while 36% of the
respondents did not prepared a budget for their daily meals. In short, the graph shows that
FSPU undergraduates mostly planed their budget for daily meals.

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3.6 Food spending

80

70

60

50

40

30

20

10

0
Meals they spend the most money Meals they spend the least money

Breakfast Lunch Dinner Other

Figure 3.6: FSPU undergraduates spending on the most and the least money on daily
meals.

Figure 3.6 shows the amount that is the most spent and the least spent on meals made by
FSPU undergraduates. There was 60% or more than half FSPU undergraduates were more
likely spent more money on their lunch. 28% of FSPU undergraduates spent their money on
dinner meals. The other 4% and 8% spent their money on breakfast and other meals. Besides
that, almost all FSPU undergraduates, which was 76% spent the least money on breakfast
meals. In addition, there were 16% of the FSPU undergraduates spent on dinner and the other
for lunch, which was 8%. In short, we know from the chart that most FSPU undergraduates
spent the least money on breakfast and spent the most on lunch meals.

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3.7 FSPU undergraduates budget amount

RM 1.00 - RM 5.00 RM 6.00 - RM 10.00 RM 11.00 - RM 15.00

RM 16.00 - RM 20.00 RM 21.00 - RM 25.00

Figure 3.7: FSPU budget amount on food per day

Figure 3.7 represents the amount spent by FSPU undergraduates on food in a day. The
amount that FSPU undergraduates spent from RM11.00 – RM15.00 was recorded as the
highest percentage in the pie chart, which was 40%. The amount of RM1.00 – RM5.00 and
RM21.00 – RM25.00 was recorded as the lowest, which was 8% each. Besides that, half of
them spent the amount between RM6.00 – RM10.00, which was 32%. In short, the pie chart
shows that FSPU undergraduates student spent approximately RM11.00 to RM15.00 on food
per day.

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3.8 Frequent eateries

Eateries Percentage
Fast food restaurant 12%
Hostel café 28%
Eateries at the faculty 12%
Stalls outside UiTM 48%

Table 3.1: FSPU undergraduates most frequent eateries in a week

Strongly disagree Disagree Neutral Agree Strongly agree

12% 16% 20% 20%

28%
44% 36%
48%

56%
32%
36% 20%

8% 12%
4%
0% 4%
0% 4% 0%
COMFORTABLE CONVENIENT SATISFYING FOODS STRATEGIC LOCATION
FURNITURE OPERATING HOURS AND SERVICES (NEAR THE FACULTY)
ARRANGEMENT

Figure 3.8: Reasons why FSPU undergraduates choose the frequent eateries

Table 3.1 shows FSPU undergraduates most frequent eateries in a week. From the table,
there were four eateries that were chosen as undergraduates frequent eateries, which are fast
food restaurant, hostel café, eateries at the faculty, and shops outside UiTM. The most
frequented eatery that undergraduates choose was stalls outside UiTM (48%). The least
frequent eateries were fast food restaurant and eateries at the faculty, which is 12%. There
were four reasons why they choose these eateries as the frequent eateries. The reasons were
comfortable furniture arrangement, convenient operating hours, satisfying foods and services
and strategic location. In terms of the arrangement of furniture, 56% of the respondents gave
a neutral answer. In terms of convenient operating hours, 44% of the respondents agree to
the reason. 36% of the respondents also agree to the reason of satisfying foods and services.
Strategic location gained 48% respondents that agree to the respective reason. In short, stalls

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outside UiTM is the most frequent eateries of FSPU undergraduates and the main reason for
these eateries choose as frequented eateries are because of the strategic location.

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3.9 Food quality

Eateries Percentage
Fast food restaurant 21%
Hostel café 19%
Eateries at the faculty 7%
Stalls outside UiTM 54%

Table 3.2: Eateries that provides the best food

Strongly disagree Disagree Neutral Agree Strongly agree

19% 14% 16%

23%

42% 42%
40% 47%

39% 40%
35% 33%

2%
0% 0%
2% 5%
0% 2%
0%
GOOD TASTE WELL-COOKED HAVE NUTRITION SAFE TO EAT
VALUE

Figure 3.9: Criteria for measuring the best food

Table 3.2 shows eateries that served the best food. The eateries were the same as table 3.1.
The eatery that served the best food was stalls outside UiTM (54%). The eatery that does not
provide the best food was eateries at the faculty (7%). There were four criteria acted as a
reference for best food. The criteria were the food has good taste, well-cooked food, have
nutritional value and safe to eat. In terms of the taste of the food, 40% of the respondents
agree with the criteria. In terms of well-cooked food, 47% of the respondents agree to the
criteria. 42% of the respondents also agree to the criteria of the food must have nutrition value.
Food that is safe to eat gained 42% respondents that agree to the respective criteria. In short,
stalls outside UiTM served the best food and undergraduates were mostly concern on how
well the food was cooked.

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3.10 Satisfying eateries

Eateries Percentage
Fast food restaurant 16%
Hostel café 23%
Eateries at the faculty 5%
Stalls outside UiTM 56%

Table 3.3: Eateries that meet FSPU undergraduates satisfaction

Strongly disagree Disagree Neutral Agree Strongly agree

23%

26% 21% 23%

56%

28% 30%
37%

42% 40% 44%

35%

9% 7% 5% 5%
0% 0% 0% 0%
OFFERS COMPETITIVE REASONABLE PRICES FAST SERVICE ENJOYABLE DINING
PRICES EXPERIENCE

Figure 3.10: Criteria for measuring FSPU undergraduates satisfaction

Table 3.3 shows eateries that meet FSPU undergraduates satisfaction. The eateries were the
same as table 3.1. The eatery that met FSPU undergraduates satisfaction was stalls outside
UiTM (56%). The eatery that does not meet their satisfaction was eateries at the faculty (5%).
There were four criteria acted as measurements that met FSPU undergraduates satisfaction.
The criteria were competitive prices, reasonable prices, fast service, and an enjoyable dining
experience. In terms of competitive prices, 42% of the respondents were neutral with the
criteria. In terms of reasonable prices, 40% of the respondents were neutral to the criteria.
44% of the respondents were neutral to the fast service criteria. The eatery that provides
enjoyable dining experience gained 37% respondents that agree to the respective criteria. In
short, stalls outside UiTM met FSPU undergraduates satisfaction and they were concerned
with the dining experience provided by the eateries.

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3.11 Fast food consumptions

4% 0% 8%

24%
0
1 to 2
3 to 5
6 to 10
11+

64%

Figure 3.11: Fast food consumption in a week

Figure 3.11 shows the fast food consumption of FSPU undergraduates in a week. From the
pie chart, the majority of FSPU undergraduates had fast food 1 to 2 times on fast food, which
was 64%. Besides that, 24% of FSPU undergraduates consumed fast food 3 to 5 times a
week. There was a small percentage that consumed fast food 6 to 10 times a week, which
was 4% and none of the respondents ate for more than 11 times a week. In short, most FSPU
undergraduates do not consume fast food a lot of times.

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3.12 Meals consumption

Type of meals Percentage

Breakfast 12%
Brunch (between breakfast and lunch) 20%
Lunch 48%
Dinner 20%

Table 3.4 Meals consumption of FSPU undergraduates

Table 3.4 shows the type of meals that were regularly consumed by FSPU undergraduates.
In the table, lunch was one of the meals FSPU undergraduates regularly eats and has the
highest percentage, which was 48%. Brunch and dinner have the same percentage as one of
the meals FSPU undergraduates regularly eats, which was 20%. The least meal that
undergraduates do not eat was during breakfast, which was 12%. The result shows that
undergraduates often had heavy meals during lunch time.

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3.13 Having meals or snacks after midnight (12AM)

80%

70%

60%

50%

40%

30%

20%

10%

0%
Having meals or snacks after midnight (12AM)

Often Sometimes Seldom Never

Figure 3.12 Having meals or snacks after midnight (12AM)

Figure 3.13 shows whether FSPU undergraduates had meals or snack after midnight (12AM).
From the bar graph, it is identified that 68% undergraduates sometimes have meals or snacks
after midnight. 24% of undergraduates seldom have meals or snacks after midnight while 8%
of undergraduates never have meals or snacks after midnight. In short,

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3.14 Having meals when they feel stressed, unhappy, angry or bored

60%

50%

40%

30%

20%

10%

0%
Having meals when feeling stressed, unhappy, angry or bored

Often Sometimes Seldom Never

Figure 3.13 Having meals when they feel stressed, unhappy, angry or bored

Figure 3.14 shows whether FSPU undergraduates had meals when they feel stressed,
unhappy, angry or bored. Almost half of the undergraduates (52%) often have meals when
they feel stressed, unhappy, angry or bored. 36% of undergraduates sometimes have meals
when they feel negative emotions while 12% of undergraduates seldom have meals when
they feel negative emotions. In short, most students agreed that they often eat after midnight
when they are feeling stressed, unhappy, angry or bored.

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 4.0 CONCLUSION

4.1 It can be concluded that:

4.1.1 the majority of the undergraduates had a different diet daily.

4.1.2 during their time in UiTM, they were mostly concerned on the intake of high
carbohydrate content foods instead of having a balanced diet.

4.1.3 undergraduates were fond of having sweet snacks as their main snacking sources.

4.1.4 undergraduates stay hydrated by having water as their beverages between meals.

4.1.5 FSPU undergraduates mostly prepared their own budget for daily meals.

4.1.6 most FSPU undergraduates spent the least money on breakfast and spent the most
on lunch meals.

4.1.7 FSPU undergraduate’s student spent approximately RM11.00 to RM15.00 on food

per day.

4.1.8 the main reason of these eateries choosed as frequent eateries are because of
strategic location.

4.1.9 undergraduates were mostly concern on how well the food was cook.

4.1.10 shops outside UiTM met FSPU undergraduate’s satisfaction and they were
concern on the dining experience provided by the eateries.

4.1.11 most of FSPU undergraduates do not consumed fast food a lot of times.

4.1.12 undergraduates often had heavy meals during lunch time.

4.1.13 the majority agreed that they sometimes have snacks at midnight.

4.1.14 most students agreed that they often eat after midnight when they are feeling
stressed, unhappy, angry or bored.

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 5.0 RECOMMENDATIONS

5.1 It is recommended that:

5.1.1 students should consider of eliminating their poor current eating habits by practicing
good eating habit such as always eat their breakfast, drink more mineral water, have a
balanced diet and more.

5.1.2 eateries in UiTM should provided a balanced menu that consisted of protein, fat,
and carbohydrate content food. This is to give the students variety of food choices and
encourage them to have a balanced diet.

5.1.3 UiTM should encourage student to be aware of the importance of good eating habit
by doing awareness campaigns, healthy food festival, talks on healthy eating habits,
providing fruit bars, and more.

5.1.4 students should have their own food journal. This is to ensure that the students
knows what they supposed to eat and at the same time, disciplined them in controlling
their urge to eat.

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 REFERENCES

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Alvarez, J. R., Alcon, R. G., Marin, A. V., Serrano, D. M., & Morago, L. S. (2015). Eating habits and
preferences among the student population of the. Retrieved from ResearchGate:
https://www.researchgate.net/publication/272499273_Eating_habits_and_preferences_am
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Amoakon, J. F., Godfrey Ejimakor, & Deric Hardy. (2016). EXPLORING THE FOOD EXPENDITURE
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James, D. C. (2004). Nutrition and Well-Being A to Z. Macmillan Reference USA.

Omar, N. H., Ling, T. P., Joe, L. S., & Ramaya, K. (2015). Dietary Intake and Physical Lifestyle of
Residential College Students in Universiti Kebangsaan Malaysia. Jurnal Personalia Pelajar 18,
75-85.

Reyes, A. M. (May, 2010). INFLUENCES ON COLLEGE STUDENTS' EATING HABITS. Retrieved from
http://hdl.handle.net/10150/146055

Santos, S. (2009). Food habits and food choice motives among university students. Porto: University
of Porto.

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 APPENDIX

AN INVESTIGATION INTO THE EATING HABITS AMONG FSPU UNDERGRADUATES IN

UITM SHAH ALAM

We are from Park and Amenity Management Department (AP230) of the Faculty of
Architecture, Planning, and Surveying (FSPU) are doing an investigation into the eating habits
among FSPU undergraduates in UiTM Shah Alam. Kindly answer the survey below with the
given answer. You must answer all questions and choose only one answer for each
question. Multiple answers are required if stated in the question. The answer which given will
be used solely for research purpose and will be kept confidential. Thank you for taking your
time in answering this survey.

Personal Information

1. Gender
□ Male
□ Female
2. Age
□ 18 – 20 years
□ 21 – 23 years
□ 24 years and above
3. Programme
□ Building Surveying
□ Quantity Surveying
□ Estate Management
□ Park and Amenities Management
□ Construction Management
□ Geomatics Science

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Part A: Dietary

1. Please tell us about your diet:

□ Different every day
□ Different only during weekdays
□ Different only during weekends
□ Very monotonous

2. Your diet while studying in UiTM is mainly based on:

□ High protein content foods (meat, fish, eggs, cheese)

□ High fat content foods (sausages, fried potatoes, cake)
□ High carbohydrate content foods (bread, pasta, rice, biscuits)
□ A balanced diet

3. When you snacks, you mainly eat:

□ Fruits and yogurt

□ Biscuits and crackers
□ Sweet snacks (chocolates, ice cream, cakes)
□ I don’t snack

4. Which beverage do you mainly drink between meals?

□ Water
□ Soft drinks
□ Fruit juice
□ Milk shakes

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Part B: Food Spending

1. Do you prepare a budget for your daily meals?

□ Yes
□ No

2. Which meal do you spend the most money on?

□ Breakfast
□ Lunch
□ Dinner
□ Others (please specify):___________

3. Which meal do you spend the least money?

□ Breakfast
□ Lunch
□ Dinner
□ Others (please specify):___________

4. How much do you spend approximately on food in a day?

□ RM 1.00 – RM 5.00
□ RM 6.00 – RM 10.00
□ RM 11.00 – RM 15.00
□ RM 16.00 – RM 20.00
□ RM 21.00 – RM 25.00
□ Others (amount): __________

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Part C: Eateries

1. Select the eateries that you frequent the most in week. (choose one only)

□ Fast food restaurant

□ Hostel cafe

□ Eateries at the faculty

□ Shops outside UiTM

Statement Strongly Agree Neutral Disagree Strongly

Agree Disagree
The furniture arrangement at the
eateries are comfortable.
The eateries have operating hours
convenient to all customers to get
your food.
The food and service offered by
eateries are very satisfactory.
The eateries are close to the faculty
and are strategically located.

2. Which type of eatery provides the best food? (choose one only)

□ Fast food restaurant

□ Hostel cafe

□ Eateries at the faculty

□ Shops outside UiTM

Statement Strongly Agree neutral disagree Strong

Agree Disagree
The foods offered at eateries have
good taste.
The foods offered by eateries are
well cooked.
The foods offered by eateries have
nutrition value.

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 The foods offered at eateries are
safe to eat.

3. Which type of eatery are mostly meet your satisfaction? (choose one only)

□ Fast food restaurant

□ Hostel cafe

□ Eateries at the faculty

□ Shops outside UiTM

Statement Strongly Agree Neutral Disagree Strongly

Agree Disagree
The eateries offer food at
competitive prices.
The price at the eateries attracts me
to buy the foods.
The eateries do not keep their
customers waiting for a long time.

You have an enjoyable dining

experience when eating at the
eateries.

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Part D: Eating Patterns

1. How many times a week (7 days) do you eat fast food?

□ 0

□ 1-2

□ 3-5

□ 6-10

□ 11+

2. Which type of meals do you regularly eat?

□ Breakfast

□ Brunch

□ Lunch

□ Dinner

3. How often do you have meals or snacks after midnight (12am)?

□ Often

□ Sometimes

□ Seldom

□ Never

4. Do you eat when you feel stressed, unhappy, angry or bored?

□ Often

□ Sometimes

□ Seldom

□ Never

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