Health-Related Quality of Life (HRQoL) is an important indicator of physical, emotional and psychological wellness. This study examined the predictors of HRQoL among lecturers in selected universities in South West Nigeria. Specifically, the study assessed lecturers’ eating habit and workload as they affect HRQoL. The study adopted mix-methods approach which involved the use of qualitative method to complement data obtained through quantitative source. Lecturers were selected from both public and private Universities in three south-western states. A multi-stage sampling approach was used to reach a calculated sample of 343 lecturers across the selected universities. Structured questionnaires were used for the quantitative data collection while Key Informant Interview (KII) was conducted among the selected universities’ senior staff. Quantitative data analysis was done using Statistical Package for Social Scientists, while qualitative analysis was done using Atlas-ti. The results show that 52.8% of the respondents had medium-level HRQoL. About 40% had low HRQoL while only few (7.3%) had high HRQoL. About 64% had irregular eating habit and half (49.6%) of the respondents had mild workload. Socio-demographic variables that had significant influence on lecturers’ HRQoL were marital status (χ 2 = 89.75; p=0.00) and highest educational qualifications (χ 2 = 74.65; p=0.00). While eating habit (B=0.125; p=0.001) had significant positive effects on HRQoL, workload (t=-0.256; p=0.001) had significant negative effects. HRQoL is low among University Lecturers in Southwestern Nigeria. Personal socio-demographic characteristics play roles in the level of HRQoL though; the significant predictors of their HRQoL were eating habit and workload. In other words, with low/mild workload and regular eating habit, lecturers would have high HRQoL. It is also recommended that universities in South West Nigeria should recruit additional lecturers to ease workload.

Keywords: Health-Related, Quality of Life, Workload, Eating Habit, Lecturers,

Cite this article: