Influence of Residential Environment on Cooking Behaviour of Students on the University of Ilorin, Nigeria

Abstract

This study assessed the effect of student residence hall design on cooking behaviour of undergraduate students residing on campus residence halls in the University of Ilorin, Nigeria. It compared the cooking behaviour of students in different residence hall types with respect to kitchen design (i.e. the suite type, the shared kitchen, the kitchen per floor and the no kitchen residence halls). It also identified differences in the cooking behaviour of males and females in the residence halls. A survey was conducted and 430 questionnaires were administered to elicit information from students in the residence halls on their socio-economic characteristics and cooking behaviour. Cooking behaviour was conceptualized as cooking preference, cooking frequency, cooking location and perception of cooking convenience in the residence halls. 416 questionnaires were retrieved (representing 97% response rate) and used for the analysis. Information on the residence hall design and availability of kitchen, washing sinks, and worktops in the residence halls was collected through the use of the observation schedule which was prepared and filled objectively by the researcher. Data was analyzed using descriptive and inferential statistics. The results revealed that gender and residence hall type significantly influenced the cooking behaviour of students. The paper concludes that architects and managers of students‟ residences need to pay attention to the provision of cooking spaces in female residence halls than in male residence halls. Also, cooking spaces should be located within or close to students‟ rooms to encourage use.