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THE NUTRITIONAL MANAGEMENT OF PEOPLE LIVING WITH PEPTIC ULCER (A CASE STUDY OF ALIMOSHO LOCAL GOVERNMENT AREA, LAGOS STATE)
ABSTARCT
Peptic ulcer is a lesion of the mucosal lining of the upper gastrointestinal tract characterized by an imbalance between aggressive and protective factors of the mucosa, having H. pylori as the main etiologic factor. Dietotherapy is important in the prevention and treatment of this disease. The use of diet as an important part of the therapeutic regimen for the patient with peptic ulcer is a deep-rooted practice. In the first century A. D. Celsus prescribed a smooth diet, free of acrid foods at a time when little was known about disease of the stomach, and, as early as the seventh century, A. D., practitioners believed in the healing properties of milk when taken by patients whose digestive symptoms as then described suggested the likely possibility of peptic ulcer.
Peptic ulcer is a lesion of the mucosal lining of the upper gastrointestinal tract characterized by an imbalance between aggressive and protective factors of the mucosa, having H. pylori as the main etiologic factor. Dietotherapy is important in the prevention and treatment of this disease. The study employs survey design with the use of questionnaires instrument to collect data from people in Alimosho local government area of Lagos state. From the work, it is observed that adjusted to the patient’s needs aiming to normalize the nutritional status and promote healing is necessary. Recommended nutrients can be different in the acute phase and in the recovery phase, and there is a greater need of protein and some micronutrients, such as vitamin A, zinc, selenium, and vitamin C in the recovery phase. In addition, some studies have shown that vitamin C has a beneficial effect in eradication of H. pylori. Fibers and probiotics also play a important role in the treatment of peptic ulcer, because they reduce the side effects of antibiotics and help reduce treatment time.
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Peptic ulcer is a disease of chronic development, characterized by an imbalance between the factors that damages the mucosa and those for its protection, resulting in a lesion of the lining of the upper digestive tract. It has been one of the most prevalent diseases in the world, and some of its complications have been the major causes of morbidity and mortalitySung JJ.etal (2012;105:84-89). The prevalence differs in the world population between the duodenal and gastric ulcers, and the mean age of people with the disease is between 30 and 60 years, but it can happen in any age. According to Martins LC, Corvelo TCO, Oti HT (2002;35:307-310), racial difference has also been observed, and in Africa duodenal ulcers are found to be rare in black people, but in the United States the incidence is the same for blacks and whites; regarding gender, there is predominance of ulcers in males.
Peptic ulcer has a multifactor etiology. Environmental elements such as alcohol and nicotine can inhibit or reduce secretion of mucus and bicarbonate, increasing acid secretion. Genetic factors can influence, and children of parents with duodenal ulcer are three times more likely to have ulcer than the population. Lafortuna CL, Agosti F, Marinone PG, Marazzi N, Sartorio A (2004;27:854-6). In the past decades, the identification of Helicobacter pylori and ulcers associated with the chronic use of anti-inflammatory drugs contributed to a better understanding of the events associated to the genesis of peptic ulcersToneto M, Oliveira F, Lopes MH (2011;21:23-30).
Nutrition and its recommendations define aspects of a healthy diet, and the need to establish nutritional benchmarks is long recognized as a way to promote health and prevent and treat diseases. Accordingly Reis NT. Nutrição clínica: sistema digestório (2003), dietotherapy has played a key role in the prevention and treatment of Peptic ulcer, with the main purpose of recovering and protecting the gastrointestinal lining, improving digestion, relieving pain, and contributing to a satisfactory nutritional status. Peptic ulcer is a disease known since antiquity, but there are few studies innovating dietotherapy as treatment for this disease. For this reason, the objective of this study was to review nutritional therapy of peptic ulcers in adults.
1.2 STATEMENT OF THE PROBLEM
Although most peptic ulcers heal completely with treatment, they can sometimes lead to complications. The risk of serious complications depends on the cause of the ulcer, the size and location of the ulcer, and the person’s age and health.
Bleeding — Bleeding ulcers most often affect older people. Symptoms may include blood in the vomit or in the stool (this can give stools a black, tar-like appearance). People with bleeding ulcers usually need to take a proton pump inhibitor. Some people also need IV fluids and blood transfusions in the hospital.
Ulcers that are actively bleeding, or are at risk of bleeding again, can be treated during an upper endoscopy. Treatment may involve cauterizing the ulcer, applying tiny clips to close off the blood vessels, or injecting a medication called epinephrine. The goal is to stop the bleeding and prevent future bleeding.
In rare cases, a person with a bleeding ulcer may need surgery or embolization. This involves identifying the specific blood vessels that are the source of the bleeding, and blocking off the flow of blood through them.
Perforation — Perforation is when an ulcer leads to a hole or puncture in the wall of the stomach or duodenum. Symptoms include sudden, severe abdominal pain, a rapid heartbeat, and a low body temperature. Pain may radiate to one or both shoulders, and the abdomen may become rigid.
It is important to treat a perforated ulcer as quickly as possible. Treatment usually involves insertion of a nasogastric tube (a tube that goes through the nose into the stomach), IV fluids, and medications; some people also require surgery.
Obstruction — Gastric outlet obstruction is a less common complication of peptic ulcers. It refers to an obstruction or blockage of the outlet of the stomach (the part that leads to the small intestine). Vomiting is the most common symptom; other symptoms include feeling full quickly after eating, bloating, abdominal pain, loss of appetite, and nausea.
Gastric outlet obstruction is treated by inserting a nasogastric tube to remove food and fluid that has been unable to pass from the stomach into the small intestine. Many people also need IV fluids to stay hydrated. If the obstruction is related to an ulcer that was caused by H. pylori or NSAID use, addressing those causes (treating the H. pylori infection and/or stopping NSAIDs, along with treating the ulcer with acid-suppressing medication) often resolves the obstruction.
For people who don’t respond to medication, obstruction can be treated during an endoscopy. This is done by inserting a tiny balloon to dilate (open) the gastric outlet. A biopsy may be performed to rule out other, more serious causes of obstruction, such as stomach cancer. If balloon dilation is not possible (or doesn’t work), surgery may be an option.
FOLLOW-UP
Whether or not you need follow-up monitoring for your ulcer depends on:
●The size, location, and cause of the ulcer
●How the ulcer has responded to treatment
●Whether there were any complications
Duodenal ulcers — If you have been treated for a duodenal ulcer without complications, you most likely will not need any follow-up monitoring of the ulcer itself. If the ulcer was large or led to other problems (such as bleeding or perforation), or if your symptoms persist or recur, your healthcare provider may recommend a repeat endoscopy to make sure the ulcer is healing.
Gastric ulcers — Some healthcare providers recommend a follow-up endoscopy for anyone with a gastric ulcer, to confirm that the ulcer has healed and does not contain any cancerous cells. If you had a biopsy when your gastric ulcer was initially diagnosed, and the ulcer has responded well to treatment, you may not need follow-up. Your healthcare provider will decide whether a repeat endoscopy is necessary based on your individual situation.
All ulcers caused by H. pylori — If your ulcer was due to H. pylori, your healthcare provider will probably do a test to confirm that the infection is gone. However, the blood test cannot be used to determine successful clearance of the infection. Instead, a stool or breath test is usually performed about four weeks after the initial course of treatment is completed. This is because some medications (including antibiotics and proton pump inhibitors) can cause a “false negative” test result even if H. pylori is still present.
1.3 OBJECTIVE OF THE STUDY
1. To update nutritional therapy among people living with peptic ulcer.
2. To examine prevalence of peptic ulcer disease among people in Alimosho local government area.
3. To identify the nutritional care of people in with peptic ulcer in Alimosho local government area.
4. To evaluate the healthy eating guidelines for people with peptic ulcers.
1.4 RESEARCH QUESTION
1. Can this research work help to nutritional therapy among people living with peptic ulcer?
2. Does peptic ulcer disease prevail among people in Alimosho local government area?
3. A there nutritional care of people in with peptic ulcer in Alimosho local government area?
4. Is there healthy eating guidelines for people with peptic ulcers?
1.5 RESEARCH HYPOTHESES
H0: This research work cannot help to nutritional therapy among people living with peptic ulcer.
H1: This research work help to nutritional therapy among people living with peptic ulcer.
H0: There are no nutritional care of people in with peptic ulcer in Alimosho local government area.
H1: There are nutritional care of people in with peptic ulcer in Alimosho local government area.
1.6 SCOPE OF THE STUDY
The study was carried out in the nutritional management of people living with peptic ulcer Alimosho local government area, Lagos state a case study.
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VARIOUS PROCESSING TECHNIQUES AND THEIR EFFECT ON NUTRITIONAL COMPONENTS OF FRUITS AND VEGETABLES
Abstract
Fruits and vegetables are essential components of a healthy diet, providing vital nutrients and phytochemicals that promote overall well-being. The processing techniques applied to these foods can significantly impact their nutritional composition. This study comprehensively examines various processing techniques and their effects on the nutritional components of fruits and vegetables. By analyzing a wide range of literature sources, including scientific articles, reports, and books, the research investigates how methods such as cooking, drying, canning, freezing, and juicing alter the nutritional content of these foods.
The study reveals that different processing methods can lead to both losses and enhancements of nutrients. Cooking, for instance, can reduce the levels of water-soluble vitamins such as Vitamin C, while simultaneously enhancing the bioavailability of certain nutrients like lycopene in tomatoes. Drying and dehydration techniques can concentrate nutrients but may also lead to losses in heat-sensitive vitamins. Canning and pasteurization can preserve foods but may result in reductions in certain vitamins and phytochemicals. Freezing is known to preserve most nutrients, although there can be some loss over time.
Furthermore, the study explores how processing affects the bioavailability of nutrients, considering factors such as heat, light, and oxygen exposure. It also delves into the impact of processing on phytochemicals, antioxidants, and fiber content, which are crucial for health benefits beyond basic nutrition.
Understanding these effects is essential for consumers, nutritionists, and food scientists alike. The findings highlight the need for informed choices in food processing methods to maximize nutritional benefits. Moreover, the study suggests that a combination of processing techniques, such as blanching before freezing or consuming a variety of minimally processed fruits and vegetables, can help retain a broad spectrum of nutrients.
In conclusion, this research contributes to the knowledge base on food processing and nutrition, providing insights into how different techniques influence the nutritional quality of fruits and vegetables. It emphasizes the importance of balance and moderation in processing methods to ensure the retention of essential nutrients for human health and well-being.
CHAPTER ONE:
INTRODUCTION
1.1 Background
Fruits and vegetables are essential components of a healthy diet, providing essential nutrients, vitamins, minerals, and antioxidants necessary for maintaining optimal health and preventing chronic diseases. However, the nutritional composition of fruits and vegetables can be influenced by various processing techniques employed during harvesting, storage, transportation, and preparation. Understanding the effects of these processing techniques on the nutritional components of fruits and vegetables is crucial for ensuring the preservation of their nutritional quality and promoting their consumption as part of a balanced diet.
In today’s fast-paced world, the consumption of fruits and vegetables is increasingly recognized as a cornerstone of a healthy diet. These natural treasures are renowned for their rich array of essential nutrients, vitamins, minerals, and antioxidants, which play vital roles in promoting overall health and well-being. However, as these nutritious foods journey from farm to fork, they often undergo a series of processing techniques aimed at enhancing their safety, extending their shelf life, and increasing their convenience.
The processing of fruits and vegetables encompasses a diverse array of methods, ranging from simple washing and cutting to more complex techniques such as blanching, freezing, canning, and juicing. While these processing techniques offer numerous benefits, including improved food safety and accessibility, they can also have significant implications for the nutritional composition of fruits and vegetables. Understanding how these processing techniques impact the nutritional components of fruits and vegetables is crucial for both consumers and food industry stakeholders.
The nutritional quality of processed fruits and vegetables is a critical consideration for consumers seeking to make informed dietary choices. While processing techniques can enhance certain aspects of food, such as texture, flavor, and appearance, they may also result in changes to the nutrient content of these foods. Factors such as temperature, duration, method, and storage conditions can all influence the extent to which nutrients are retained or lost during processing.
Navigating the complex landscape of processing techniques and their effects on nutritional components requires a multidisciplinary approach that draws upon insights from food science, nutrition, agriculture, and public health. By understanding the mechanisms underlying nutrient retention and loss during processing, researchers, policymakers, and food industry professionals can work together to develop strategies that optimize the nutritional quality of processed fruits and vegetables while ensuring food safety and consumer satisfaction.
This study seeks to explore the various processing techniques employed for fruits and vegetables and their effects on nutritional components. Specifically, it aims to review the literature on different processing methods, examine how each technique affects the nutritional composition of fruits and vegetables, identify factors influencing nutrient retention or loss, and discuss the implications of processing techniques on food quality, safety, and consumer acceptance.
1.2 Background of the study
The processing of fruits and vegetables involves a wide range of techniques, including washing, peeling, cutting, blanching, freezing, canning, drying, and juicing, among others. Each of these techniques can impact the nutritional content of fruits and vegetables differently, affecting their levels of vitamins, minerals, fiber, phytochemicals, and antioxidants. While processing techniques are often employed to enhance food safety, extend shelf life, and improve convenience, they may also lead to nutrient loss or degradation, potentially compromising the nutritional value of these foods.
1.3 Objectives
The primary objective of this study is to explore the various processing techniques used for fruits and vegetables and their effects on the nutritional components of these foods. Specifically, the study aims to:
Review the different processing techniques employed in the handling and preparation of fruits and vegetables.
Examine how each processing technique affects the nutritional composition of fruits and vegetables, including changes in vitamins, minerals, fiber, phytochemicals, and antioxidants.
Identify factors influencing the extent of nutrient retention or loss during processing, such as temperature, duration, method, and storage conditions.
Discuss the implications of processing techniques on the nutritional quality, safety, and consumer acceptance of fruits and vegetables.
1.4 Scope and Limitations
This study focuses on reviewing the literature on various processing techniques applied to fruits and vegetables and their effects on nutritional components. While the scope encompasses a wide range of processing methods, including both traditional and modern techniques, the study may encounter limitations related to the availability and quality of research studies, as well as variations in processing conditions and food matrices. Additionally, the study may not cover every possible processing technique or nutritional component due to the vastness of the topic.
1.5 Organization of the Thesis
This thesis is organized into several chapters to provide a comprehensive analysis of the effects of processing techniques on the nutritional components of fruits and vegetables. Chapter Two reviews the literature on different processing techniques employed for fruits and vegetables. Chapter Three examines the impact of processing techniques on the nutritional composition of fruits and vegetables, including changes in vitamins, minerals, fiber, phytochemicals, and antioxidants. Chapter Four discusses the factors influencing nutrient retention or loss during processing. Finally, Chapter Five offers conclusions, implications, and recommendations for future research and practical applications in the field of food processing and nutrition.
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CAUSE OF FOOD POISONING IN CATERING ESTABLISHMENTS
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND TO THE STUDY
Recently, a number of food-borne illnesses occurred worldwide have aroused the concern and anxiety of the public about food safety. Most of these food-borne illnesses are caused by mishandling or improper preparation/storage of food by food handlers. In order to ensure food safety and prevent food poisoning, all food businesses including food service organizations should comply with the existing food regulations as well as prepare their own food safety plan to prevent food poisoning.
The increasing number of food poisoning outbreaks and food-related scares has led to calls for better hygiene and quality practices. Food poisoning outbreaks of salmonella, listeria, and Escherichia coli have made the public more skeptical of the food they consume. In recent months the debate surrounding The European Commission has recognized the importance of controlling food-poisoning outbreaks owing to the increasing number of meals consumed outside the home, in parallel with the ever-expanding range of pre-prepared meals.
This changing consumer lifestyle emphasizes the need for better, effective ways of controlling food hygiene. There is strong statistical evidence that the incidence of food poisoning caused by caterers is greater than in any other food sector, accounting for 70% of all bacterial food poisoning outbreaks. Seventy per cent of these food poisoning outbreaks are due to the inadequate time and temperature control of food, while the remaining 30% are the result of cross-contamination (Wilson, Murray, Black, & McDowell, 1997).
The hands of food service employees can be vectors in the spread of food-borne diseases because of poor personal hygiene or cross-contamination. For example, an employee might contaminate his hands when using the toilet, or bacteria might be spread from raw meat to salad greens by food handler’s hands, point out that data on risk factors for food-borne diseases imply that most outbreaks result from improper food handling practices (Ehiri & Morris, 1996). A study in the USA suggested that improper food handler practices contributed to approximately 97% of food-borne illnesses in food-service establishments and homes (Howes, McEwen, Griffiths, & Harris, 1996).
Food poisoning follows the ingestion of microorganisms that may have been present in already contaminated food, which may have resulted from inadequate food preservation techniques or unsafe handling practices or which may have arisen from cross-contamination from surfaces, equipment, or, less likely, from persons who carry enterotoxigenic staphylococci in their nails or on their skin (Barrie, 1996; Jay, Comar, & Govenlock, 1999). Similarly, infected food handlers are also a common source of food-borne viruses such as the Hepatitis A virus and the diarrhoea-causing, small round-structured viruses which are excreted in large numbers by infected individuals. Many cases of foodborne virus infection have been associated with catering (WHO, 1999). Poor sanitary practices in food storage, handling, and preparation can create an environment in which bacteria such as camphylobacter, salmonella, and other infectious agents are more easily transmitted (Fielding, Aguirre, & Palaiologos, 2001; Gent, Telford, & Syed, 1999).
Food handlers may transmit pathogens passively from a contaminated source, for example, from raw poultry to a food such as cold cooked meat that is to be eaten without further heating. They may also, however, themselves to be sources of organisms either during the course of gastrointestinal illness or during and after convalescence, when they no longer have symptoms.
During the acute stages of gastroenteritis large number of organisms are excreted and by the nature of the disease are likely to be widely dispersed; clearly, food handlers who are symptomatically ill may present a real hazard and should be excluded from work. Good hygiene, both personal and in food handling practices, is the basis for preventing the transmission of pathogens from food handling personnel to consumer. (Bryan, 1988; Evans et al., 1998). The Food and Drug Administration (FDA), with support from enforcement agencies and the food industry and catering establishment has endorsed food service worker training since 1976; however, since that time, the retail food service industry, has intensified efforts to improve retail food safety through training of restaurant managers and employees (Lynch, Elledge, Griffith, & Boatrigh, 2003).
1.2 STATEMENT OF THE PROBLEM
When food poisoning outbreaks are investigated it has been established that small and medium sized catering establishments are often important locations in the transmission of food-borne illness and poisoning. There are many issues imposing risk on food safety due to industrialization and mass production, emergence of longer and more complex food chains, fast food consumption, street vendors and growing international trade and tourism. Besides, long-term inflation and other economical causes; advertisements, growing eating out habits (fast foods, restaurant meals etc.) are also the likely causes of food safety problems. The purpose of this study is to examine the methods of prevention of food poisoning in a catering establishment.
1.3 OBJECTIVES OF THE STUDY
The following are the objectives of this study:
To examine the prevalence of food poisoning in catering establishments.
To examine the methods of preventing food poisoning in catering establishments.
To identify the factors causing food poisoning in catering establishments.
1.4 RESEARCH QUESTIONS
What is the prevalence of food poisoning in catering establishments?
What are the methods of preventing food poisoning in catering establishments?
What are the factors causing food poisoning in catering establishments?
1.6 SIGNIFICANCE OF THE STUDY
The following are the significance of this study:
The outcome of this study will educate caterers, small and medium scale food sellers and the general public on the approaches to the prevention of food poisoning especially in catering establishments.
This research will be a contribution to the body of literature in the area of the effect of personality trait on student’s academic performance, thereby constituting the empirical literature for future research in the subject area.
1.7 SCOPE/LIMITATIONS OF THE STUDY
This study will cover the approaches to prevent against food poisoning in catering establishments.
LIMITATION OF STUDY
Financial constraint- Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet, questionnaire and interview).
Time constraint- The researcher will simultaneously engage in this study with other academic work. This consequently will cut down on the time devoted for the research work
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AN EVALUATIVE STUDY OF NUTRITIONAL COMPOSITION OF MELON AND GROUNDNUT SOUPS FOR CUSTOMERS ACCEPTABILITY IN NIGERIA RESTAURANTS
CHAPTER ONE
Nigeria is a multi-cultural society endowed with diverse traditional vegetable soups which are indigenous to different ethnic groups and consumed along with traditional dietary staples, obtained from cassava, yam, cocoyam, sweet potatoes, plantain, millet, rice and maize (Ndulaka et al.2017). The soups are cooked utilizing varieties of indigenous vegetables which are not only known for their rich food nutrient content but are also healths promoting (Asaolu et al. 2012). Consumption of dietary antioxidants from these vegetables is beneficial in preventing diseases (Sumazian et al., 2010,Huda et al., 2009). Apart from promoting good health, increased consumption of these indigenous vegetables will help to enhance crop diversity, alleviate poverty and promote food security (Barry et al., 2009). Immense attention has thus been directed to these vegetables due to the increased awareness of their health protecting properties and bioactive phytochemicals that have been linked to protection against cardiovascular and other degenerative diseases (Adefegha, 2013).
These soups which are rich naturally in micronutrient within different ethnic groups reduce occurrences of some micronutrient deficiencies.
Urbanization and hectic life are closely related terms, and both of these two factors are now compelling people to be habituated with ready-to-eat processed junk foods which contain high sugar, fat, salt, and low nutrient value in terms of protein, fiber, vitamin, and mineral contents (Buzzanell, 2006). Consumption of these nutrient-deficient foods ultimately exaggerated the malnutrition-related problems. To overcome these problems we have to formulate ready-to-eat nutritious foods that are sufficient to fulfill daily requirement. In this regard, dry soup powder could be a well choice as its popularity is increasing day by day among different classes of people due to its short reconstitution time, protection from enzymatic and oxidative spoilage, and flavor stability at room temperature over long periods of time (6-12 months) (Carmichael. 2001). However, the locally available soup powders are not up to the mark in nutritional quality. The nutritional quality of traditional soup powders could be improved by supplementing it with mushroom, moringa leaf powders, and soy flour (Cormick, 2007).
Today, strategies to improve health are a driving factor for market growth within the food and beverage industry. Interestingly, it has been reported that about 77% of U.S. households claim they are trying to reduce their risk of heart disease and cancer (Fry, 2009). Americans between the ages of 36 and 55 are increasingly interested in adopting healthy eating behaviors and are gravitating towards ethnic cuisines, such as Asian and Mediterranean, based on the perceived health benefits associated with these types of cuisines. Although some indigenous cuisines may be considered to be healthier than others, overall food consumption patterns, as well as food preparation techniques, are also likely equally important. According to a 1995 report from the United States Department of Agriculture’s (USDA) Economic Research Service (ERS), rising domestic use of spices reflects growing Hispanic and Asian populations within the U.S., as well as a trend towards the use of culinary spices to compensate for less salt and lower fat levels in foods, and a more general increase in the popularity of ethnic foods from Asia and Latin America. Between 1970 and 2005, the overall per capita consumption of spices has doubled, increasing from 1.6 pounds per year to 3.3 pounds per year; however in the case of galic usage has increased more than six-fold (Fry, 2009).
Changes in U.S. herb and spice use between 1970 and 2005 based in data from USDA’s Economic Research Service Data http://www/ers.usda. the “other spices” category includes basil, cardamom, capers, curry and curry powder products, dill, fenugreek, origanum. There are no clear distinctions between culinary herbs and spice in much of the scientific and trade literature, with some plants considered to be both. While the U.S. food and Drug Administration (FDA) do not provide standards of identity for spices. It does provide guidance concerning acceptable terminology used for food labeling purpose. FDA’s general definition for a spice is an “aromatic vegetable substance, in the whole, broken, or ground form, whose significant function in food is season rather than nutrition” and form which “no portion of any volatile oil or other flavoring principle has been removed”. The U.S. National Arboretum offers an alternative definition and describes spices as “flavorings (often of tropical origin) that are dried and culinary herbs are fresh or dried leaves from plants which can be used for flavoring purposes in food preparation.” Despite established definitions by FDA and the U.S. National Arboretum, herb and spices are not only studied as intact products, but their active components are also examined.
Consumption and Exposure Assessment Challenges
Efforts to assess dietary intake in general are complicated by measurement issues, such as recall bias, difficulty of estimating portion size and frequency of intake (Hassan and Hall, 2003). Estimating typical herb and spice intake in sub-populations is even more problematic because they are generally consumed in conjunction with other foods and in trace amounts. Herbs and spices may not be as captured as a primary ingredient in a compositional analyses of food mixtures. Each year, the USDA’s ERS publishers average U.S. per capita food availability (Health, 1999), which takes into consideration a commodity’s availability after subtraction of exports, industrial, and farm uses, and which may be considered a proxy for food intake, including spices. Some of the most commonly used herbs and spices for culinary purposes, as reported by the USDA. Since regions around the world often have distinct ethnic cuisines, one can expert trends in spice and herb usage to vary substantially worldwide. A study which identified the most commonly used spices involving 36 countries found overlap between the most commonly used world-wide and the most common spices used in the U.S., such as onions, garlic, ginger, locust bean, and some peppers (Billing and Sherman, 2000). However, dietary exposure values by geographic region for the full range of herbs and spices, or their bioactive components, do not appear to exist. The difficulty in measuring herb and spice consumption arises from their use in food preparation in typically small amounts.
Concentrations of herbs and spices used in food preparation often vary based on individual preference, but the concentration of herbs and spices in finished foods frequently falls within the range of 0.5-1% (Douglas, 2012). A recent attempt to evaluate human methyl eugenol exposure for the National Toxicology Program (NIP), which coordinates toxicology research and testing activities within the U.S Department of Health and Human Services and in partnership with the National Cancer Institute (NCI), highlights many of the challenges associated with exposure assessment for herbs and spices in general. Methyl eugenol belongs to a family of chemicals which includes several naturally occurring compounds commonly found in the human diet, such as isoeugenol, eugenol, estragole, and safrole, which can be found in spices such as nutmeg and allspices, herbs such as basil and tarragon, in addition to fruits such as bananas and oranges (Carmichael, 2001). The USDA’s National Nutrient Data Base for standard Reference (NNDB) serves as the one of the most commonly used references for food composition data in the U.S. The NNDB is often linked to other nutrient databases employed in large national surveys, such as NHANES. The NNDB also links to several therapeutic and research database. Unfortunately, the inclusion of Herbs, spices, and their active ingredients are only now beginning to be expanded in the NNDB and other USDA database, such as the USDA’s Database for the Flavonoid content of selected foods.
Safety
Herbs and spices are “Generally Recognized as Safe” (GRAS) by the FDA, at least at concentrations commonly found in foods; however, many herbs, spices, and their bioactive components, are being investigated for potential disease prevention and treatment at concentrations which may exceed those commonly used in food preparation. It is therefore imperative to identify any potential safety concerns associated with the use of various dosages which range from does commonly used for culinary purposes to those used for medicinal purposes since there are often unclear the various uses of herbs and spices.
Another source of data on the safety and efficacy of herbs and spices comes from the body of knowledge related to herbal medicine. The German Commission E Monographs (Ndulaka, et al., 2017) are probably the most widely known resources on herbal medicines. The German Commission E reviewed data on traditional uses, chemical data, experimental pharmacological, arid toxicology studies, clinical studies, field and epidemiological studies, patient case records, along with unpublished proprietary manufactures’ data. The Commission E published more than 400 monographs which are highly regarded and provide guidance to the public, health professionals, and industry on herbal products. There are two general categories of monographs. The first category of monographs consists of those that are negative or “unapproved,” for products were “no plausible evidence of efficacy” was available or when safety concerns outweighed potential benefits associated with the product’s use. Basil, lemongrass based either on documented and/or suspected risk or limited documentation of effectiveness for medicinal purposes. None of the purported uses of the unapproved herbs and spices in the Commission E monographs appears relevant to cancer prevention or treatment; however they raise some potentially relevant safety concerns.
Health Effects
To date, hundreds of compounds have been identified as potential modifiers of cancer, several of which are active ingredients in herbs and spices. Despite a rapidly growing body, of experimental evidence supporting the cancer preventive properties of non-nutritive food components, such as herbs and species, minimal data exists regarding actual dietary intake levels of herbs and species in the U.S. and elsewhere. Consequently, researchers are limited in their ability to compare the effective exposures of culinary herbs, species, and their bioactive components from experimental studies, which are primarily animal studies, using approximate human intake levels, furthermore, information on the uptake, distribution, and excretion of most non-nutritive dietary component is sparse little data related to human blood levels of those compounds has been published in the scientific literature (Ndulaka, et al., 2017).
Spices Antimicrobial and Antifungal Activity
Although historical records indicate that herbs and spices were used for flavoring, food preservation, and medicinal purposes in ancient times, it is uncertain how herbs and spices were used in food and medicine until more modern times. Issues pertaining to the prevention of food-borne illness have long been an area of concern for scientist, public health officials, and the public; however, a growing number of researchers are investigating the link between the antimicrobial and antifungal properties of various foods and food components, such as culinary herbs and spices, and their role(s) in reducing chronic disease risk. Bacterial, viral, and parasitic mediated cancer deaths have been estimated to range from 20-25% in developing countries and 7-10% in industrialized countries (Blumenthal, 2013). How culinary herbs and spices may influence the complications associated with these bacterial, viral, and parasitic challenges remains unknown. Herbs and spices which possess antimicrobial activity include those containing simple phenols and phenolic acids, coumarins, terpenoids, and alkaloids, (Etukudo, 2003). A study in the later 1990s set out to investigate the hypothesis that herbs and spices, which have known antimicrobial properties, were incorporated into food preparation for their antimicrobial properties rather than for purely organoleptic purposes (Fry, 2009) found that countries with hot climate use multiple spices on a regular basis (in >40% of meat-based recipes) versus countries with cooler climates (<5% of meat-based recipes) (Etukudo, 2003). This finding is notable for two reasons: prior to refrigeration, foods in warmer climates were likely to spoil more quickly than foods in cooler climates and http://www.isop.ucla.edu/eas/sum-inst/links/silkunit.htm. many spices work synergistically and display increased antibacterial capabilities when used in combination than when used alone (Billing and Sherman, 2000). Use of chili peppers (also known as capsicums), garlic, onion, anise, cinnamon, coriander, cumin, ginger, lemongrass, and turmeric were positively correlated with mean annual temperature (Billing and Sherman, 2000). There was also a significant positive correlation between mean annual temperatures and the proportion of meat-based recipes that incorporate spices which have a bacterial inhibition rate >75%, indicating that recipes from hotter regions of the world tend to have higher bactericidal potential (Billing and Sherman, 2000). A side-by-side comparison of the sensitivity of several bacterial to eight common antibiotics and extracts of garlic and clove found that the garlic extract displayed bactericidal activity similar to antibiotics with several Gram-negative bacteria ( Dragland et al, 2003). Gram negative bacteria which have been studied in relation to herbs and spices include Escherichia coli (E.coli), Salmonella, and Vibrio cholera (V.cholerae).
The basis requirements of life are food; clothing and shelter, of the three, foods come first. Its importance and the part it plays in sustaining human life cannot be over emphasized. It is for this reason that Joint Food and Agricultural Organization/World Health Organization Committee on Nutrition, the urgency of the general food, Nutrition and outlook in the world. Spices are aromatic flavouring added to food to enhance it, making it attractive and palatable (FAO, 1999). Without it the food is just ordinary and unattractive.
There are numerable spices in use in Nigeria. Some of these spices are obtained from the wild. If properly harness it could be a money spinning venture like ginger, garlic and turmeric. These includes; Monodora myristica, Xylopia dethopica, Byrosocurpus dinkelayer, Gongronema latifolium, piper guinessnse, Ricinus communis, Pentadethra macropylla, Ocimum gratissimus among others (Acott et al. 2015). Some of these locus beans spices are very medicinal as stressed elsewhere (Adema, 2002). For instance, Uda and Uziza are frequently used to prepare food for woman after delivery (Davidson et al, 2011).
Today, there is a growing consciousness about the existence of cheap and nutritious local spices and the need to use them. The consciousness arose due to what the nation encounters in importing expensive foreign foods and spices. There is need for Nigerians to learn to use local spices in the preparation of food based on economic and nutritional point of view. This concern has motivated several researchers on food in some research institutes in Nigeria to find out ways of popularizing some of the local food stuff/spices not widely know and used. A good example of this is the “menu time” and “Maggi kitchen” programmes air by Nigerian Television Authority (NTA) and some states Television stations sponsored by Nestle Food Nigeria (Smith and Minor, 2007).
In Orumba North, Ogiri-isi is frequently used to prepare ornubu soup as well as Ugba/African salad (Gobin, et al., 2001) and so when this is lacking it is neither acceptable nor marketable as pointed out elsewhere (Smith and Minor, 2007). There are several local spices which when process are use, some are been preserve while surpluses are then marketed in the area which perhaps are not documented. Spices are sought in the wide by most woman to be traded in the domestic market. Some are been sold fresh while surpluses are preserve using local methods to be traded during off season. Some woman that engage in spice business have gone a little further in diversifying into raising the spices in the farm through credit borrowing. This is to assist them to supply both fresh and dried spices as demand detect. From literature point of view, it has been identified that limited access to credit resources are among the major constraints responsible for declining productivity of agribusiness ventures (Raji and Akinoso, 2013). Thus, credit in Agric business plays a crucial role in enterprise development (Adefagha and Oboh, 2011).
Hence, there is need to investigate and identify these local spices and perhaps to know how these spices are use and preserve. Majority of the people who use these local spices are woman, their methods of preservation and storage seem inefficient. If these spices are properly processed and stored with large storage device along with attractive package, documented and promoted, most woman make huge income from the sales of the spices.
1.2 Statement of the Problem
The use of spices in cooking soup can be dated back to time immemorial, spices constitute essential components in traditional and modern cooking and without them soup will not have their unique flavor and taste. It is observed that Nigeria market is currently flooded with the proliferation of numerous foreign spices such as magi cubes, Royco cubes, Knor cubes, monosodium glutamate (Ajinomoto), Doyin cubes, lena cubes, Vedan, supply cubes onga powdered, and many others.
Our indigenous soup are almost been forgotten, and there are traces of ailments/diseases traceable to be consumption of these foreign soup such as different cancers diabetics, hypertension and others (NAFDAC). Our health is been endangered, and the use of spices in cooking have become so imperative and natural, synthetic foreign spices often run and render some foods unpalatable, thereby defeating the essence of its usage.
It is observed that indigenous soup is not pronounce and popular with meals and nearly been neglected/ignored.
It is on this premise that the research intend to research into the following areas in indigenous soup.
1.3 Research Questions
This study therefore attempts to answer these research questions:
1.4 Justification for the Study
Very scanty research has been conducted on indigenous soup and quality enhancement soup in Nigeria. Several research work as been embarked upon among these are; survey Nutrients composition of some traditional soups consumed by postpartum mothers in Nigeria (Mustapha, 2013), The type of spice used is Menodora mysthca (Ariwo in Yoruba) the soup is mainly consumed by post postpartum mothers in Nigeria. While (Ndulaka et al. 2017) worked on comparative studies on the nutritional and anti-nutritional properties of indigenous seeds used as soup thickeners in south east Nigeria, here the seeds used was tested as soup thickeners, while (Raji and Akinoso, 2013) worked on thermal properties of some selected Nigeria soups, these were not tested on anything, it was a review work.
The picture we have on indigenous soup was limited and sketchy. No work has been done on indigenous soup for Tourist Acceptability. Although soup have been for ages, but there is a gap in having a standard soup to be in place for tourist acceptability.
Base on the above, there is an urgent need to fill the existing gap. This will definitely be addressed by this project.
1.5 Objectives of the Study
General Objective
The general objectives is to research into some indigenous soup, determining their Nutritional, and Sensory qualities on Ten (10) soups to be prepared for tourist panelist to assess. Four (4) indigenous soups (snail pepper soup, marugbo soup cotton soup and moringa soups, three (3) indigenous to be fortified with moringa. Three (3) process stew using meat (i.e) Beef stew, Fish stew and snail stew for tourists acceptability in old Oyo National Park and Ikogosi warm spring Resort.
Specific objectives are to:-
1.6 Hypothesis of the Study
Hypothesis 1
Ho: Indigenous soups has no significant impact on tourist acceptability.
. Hi: Indigenous soups has significant impact on tourist acceptability.
Hypothesis 2
Ho: Indigenous soups has no significant impact on the health status of tourist to a destination.
Hi: Indigenous soups has significant impact on the health status of tourist to a destination.
Hypothesis 3
Ho: Shelf life has no significant impact on indigenous soups acceptability
Hi: Shelf life has significant impact on indigenous soups acceptability.
Hypothesis 4
Ho: Meat attributes has no relationship with process soups acceptability
Hi: Meat attributes has relationship with process soups acceptability.
1.7 Scope and Limitation of the Study
The scope of the study will cover Ikogosi warm spring and old Oyo National park in Oyo State.
1.8 Operational Definition of Term
i. Soup: A liquid Food especially with a meat, fish, or vegetable stock as a base and often containing pieces of solid food.
ii Herbs: Is any plant with leaves seeds, or flowers used for flavoring food medicine or perfume or any seed bearing plant which does not have a woody stem and dies down to the ground after flowering
iii. Spices: Is an aromatic or pungent vegetable substance used to flavor food e.g pepper or cumin, cloves or a substance (such as pepper or nutmeg) that is used in cocking to add flavor to the food and that comes from a dried plant.
iv. Food: Is any nutrition substances that people or animals seat or drink or that plant absorb in order to maintain life and growth. It can also be defined as any substance either solid or liquid that is being digested which is edible to eating and aid proper functioning of the body.
v. Anise:- The seed of a named spice
vi. Cloves:- A bud spice
vii. Ginger:- A root spice
viii. Ariwo:- Native named for one spice
ix Aridon:- Local bean seed
x. Iru:- Local bean seed
xi. Ogiri:- Local named for one spice
xii. Ecotourism:- Responsible travel to natural areas that helps conserve the environment and improves the well-being of local people.
xiii. National Park: A place designated for the conservation and protection of biodiversity, as well as tourism, research, research and education
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]]>BEFORE YOU READ THE ABSTRACT OR CHAPTER ONE OF THE PROJECT TOPICS BELOW, PLEASE READ THE INFORMATION BELOW.THANK YOU!
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AN EVALUATION OF ESTIMATION OF BASAL METABOLIC RATE (B.M.R) OF ADULT FEMALES IN PORT HARCOURT
ABBREVIATIONS
S/N – Serial Number
A – Age
YRS – Years
W – Weight
KG – Kilograms
H – Height
CM – Centimeters
S.A – Surface Area
M2 – Square Meters
M – Metabolic Rate
S – Specific Stature
STAND. – Standard
S.D. – Standard Deviation
% Dev. – Percentage Deviation
B.M.R. – Basal Metabolic Rate
B.M.R./HR – Basal Metabolic Rate Per Hour
B.M.R./M2/HR – Basal Metabolic Rate Per Square Meter Per Hour
LISTS OF TABLES AND GRAPHS
i. Mean and Standard Deviation of the Age Group, Weight, Surface Area, Basal Calorie, B.M.R. from Kleiber, Du Bois and Mayo Foundation of each Age Group
ii. Determination of % Difference Between the Mean BMR from Kleiber and Mayo Foundation of each Age Group
iii. Mean and Standard Deviation of Basal Calories Per Hour According to Weight Range
iv. BMR of Subjects in Present Study Compared with Mayo Foundations Standard
v. Table of Age, Weight, Height, Surface Area, BMR, Standard and % Deviation of each of the $80 Subjects of Study
vi. A Graphic of Height against Surface Area
vii. A Graph of Surface Area against Weight
viii. A Graph of Basal Calorie against Weight
ix. A Graph Basal Calorie against Age
x. A Graph of Basal Metabolic Rate against Age
xi. A Graph of Surface Area against Basal Calorie
TABLE OF CONTENTS
Title Page i
Certification ii
Dedication iii
Acknowledgment iv
Abstract v
Table of Contents vi
List of Tables and Graphs vii
Introduction
Literature Review
Materials and Methods
Results
Discussion
Source of Error
Summary
Conclusion
Appendix A
Appendix B
Appendix C
Bibliography
CHAPTER ONE
INTRODUCTION
Metabolism comes from a Greek word “metaballein” meaning to change or alter. Broadly speaking, metabolism may be defined as tissue change. It is the chemical process of transforming complex body substance into simple ones, along with the production of heat and energy. The rate of metabolism depends on the amount of physical work which the body does and therefore, can be reduced if the subject remains completely at rest. But even when all unnecessary movements are stopped a certain amount of energy is used in maintaining life and prevents processes from falling below the normal level. This cannot be further reduced without damage to the tissues. This amount of metabolism is considered the basal level.
Basal metabolism is thus the term used to describe the biochemical changes which takes place while the individuals is lying down, still relaxed and warm. It could be said to be the energy required to maintain: cellular activity, respiration, circulation and other vegetative processes in the resting, fasting body. The rate at which energy is used up while the body is in this condition is defined as the basal metabolic rate (B.M.R.).
Basal metabolic rate is therefore the rate at which the body uses energy for maintaining minimal bodily functions, such as: body temperature, respiration, and heart beat when at rest. This level of energy excludes: restlessness, fear, muscular movements, previous exercise, influence of food, elevation of body temperature, mental and physical initiation, as well as extremes of environmental temperature.
The total heat production or energy expenditure of the body is the sum of energy required merely for maintaining life (basal) and that required carrying out all undertaken physical activities and the effect of Specific Dynamic Action (S.D.A) of food. Heat production comes about as a result of oxidation of food at the tissue level; FOOD + 02 = ENERGY + C02.
Oxygen consumption method is thus used to determine the rate of metabolism in the man because it relates to the amount of energy that is produced (INDIRECT CALORIMETRY). The heat produced is lost to the atmosphere from the exposed body surfaces. Through direct calorimetry, the amount of loss is measured.
The estimation of the basal metabolic rate is useful in a study of some diseases, notably in disorders of the thyroid gland. The precise knowledge of the calorie requirement for populations is of vital importance to a proper food distribution planning policy of any state or country.
The universally accepted value of basal metabolic rate for adult males is 40Kcal/m2/hr, 37K cal/m2/hr for adult females. The male and the young, shows tendencies for higher basal metabolic rate values. Clinically, the basal metabolic rate is expressed as a percentage above or below the accepted normal standard for specific ages. A deviation of + 15% from fixed value is accepted to be normal.
BASAL METABOLIC RATE MALES FEMALES
(B.M.R) IN KCAL/M2/HR 40.0 37.0
FOR ADULTS
The basal metabolic rate expressed as the calorie needs is measured in Kcal/m2/hr. It is estimated using the food normogram which was developed by W.M. Boothby and Sandiford.
In Nigeria little work has been done in this area of study. The available standards are for whites with blacks. There is great need therefore to determine if the basal metabolic rate for adult females in port Harcourt relates in any to that abroad where work has been done and if there are differences between the various age groups
HOW TO RECEIVE PROJECT MATERIAL (S)
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08068231953, 08137701720, 09070569307, 08154275408 (1) Your project topics
(2) Email Address
(3) Payment Name
OR you drop them on our WhatsApp, 08137701720
We will send your material(s) after we receive bank alert
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Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 0046579864
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Account Number: 3139283609
Bank: FIRST BANK
FOR MORE INFORMATION, CALL:
08068231953, 08137701720, 09070569307, 08154275408
]]>BEFORE YOU READ THE ABSTRACT OR CHAPTER ONE OF THE PROJECT TOPICS BELOW, PLEASE READ THE INFORMATION BELOW.THANK YOU!
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NUTRITIONAL KNOWLEDGE AND PRACTICES AMONG EXPECTANT MOTHERS
ABSTRACT
The interaction between a pregnant mother and her developing baby are numerous and varied ranging from the food she eats to the kicks of the baby that she feels. What the developing baby feeds on goes a long way in determining its state of health at birth. For a pregnant mother to eat healthfully, she needs to have adequate knowledge of the different component of food. But if the knowledge is not put in practice, it becomes meaningless.
The major objective of this study therefore was to examine the nutritional knowledge and practice of the pregnant women in Onitsha North and South Local Government Areas of Anambra State. Because of the large number involved, and the fact that most of the hospital had no maternity, only two hundred and fifty expectant mothers were used. Eight specific objectives and corresponding research questions and six hypotheses were stated and used for the study.
The instrument for data collection was a questionnaire which had three sections. The personal data of the respondents, fourteen questions each on nutritional knowledge and practice respectively. The questionnaire responses on knowledge were two-point scale of Yes and No while that of practices were in three-point scale of “Practice Always”. “Do not practice” and “Practice Rarely”. Data were analyzed using correlation analysis, percentage, ANOVA and multiple t-test of paired comparison. The results showed that all the hypothesis of the study were rejected. The mean (x) percentage of the subjects who indicated knowledge of what constituted good nutrition was greater than those who indicated regular practice. Some correlation existed between the subject’s knowledge of nutrition and their nutritional practice. Education, age and parity influenced their knowledge and practices of nutrition. Based on these results some recommendations were made such as:- (a) Health educators and nutritionists should be invited to give health talks to pregnant women during antenatal clinic. (b) The age, educational level
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND TO THE STUDY
Nutritional knowledge has been proven to play a very vital role in adopting optimal nutrition practices in the health of every expectant mother.As a matter of fact, health and nutritional status of the population of a nation is an important indicator of development of the country. A nutrition survey carried out in India observed that the nutritional status of pregnant and lactating and infants is not satisfactory. This is probably due to lack of basic knowledge regarding proper nutrition and wrong customs prevalent in the community besides non availability and low intake of food.In Nigeria, there are some adverse socio-cultural and economical factors that produced negative consequences and reduce women’s access to effective ante-natal services needed to reduce maternal morbidity andmortality. The most important of these are the low socioeconomic status of women that deny them access to appreciable decision-making with regard to their reproductive functions, high level of female illiteracy which is a leading cause of poor health seeking behaviour for maternity services among Nigerian women and high rate of poverty that predominantly affects women leading to inadequate dietary intakes, high rate of pregnancy complications and women’s reduced access to evidence based maternity services ( Ogunjuyibe, 2000).Maternal nutrition before and during pregnancy is an important determinant of birth weight. High rate of Low Birth Weight (LBW) in developing countries has been attributed to poor maternal nutrition (Ogunjuyigbe et al., 2008) Pregnancy is a time of tremendous physiological change that demands healthy dietary lifestyle choices. Growing foetus draws a lot of energy and nutrients from the mother to enhance physical and psychological development (Ojo and Briggs, 2010). In developing countries like Nigeria, it is essential to states that low birth weight stems primarily from the mother’s poor health and nutrition, and inadequate nutrition during pregnancy accounts for a large proportion of growth retardation (Hareyan, 2005). Malnutrition has been recognized as one of the underlying factor for maternal death during the process of procreation. The causes of malnutrition are multidimensional and multi-factorial with poverty, food inadequacy and maternal illiteracy being the main culprit of the menace in developing countries. The health of the mother and her nutritional status can influence the health and survival of the child because of the biological links that exist between her and her child during pregnancy and lactation (Ogunjuyigbe et al., 2008).
There is an important factor under nutrition that is responsible for high infant mortality rate, maternal mortality rate and also for low birth weight of infants. Appropriate nutritional practice on the other hand plays a pivotal role in determining optimal health and development of infants. (Bamji Ms, 2003). There is abundant epidemiological evidence that poor prenatal nutrition predisposes the offspring to diseases in its later life.Inadequate nutrition is the predominant factor leading to malnutrition, which can be expressed as either under nutrition or over nutrition. Under nutrition occurs when there is not only inadequate energy but also a lack or imbalance of specific food components and nutrients. In addition to sufficient energy, adequate supplies of macronutrients and micronutrients are required to promote optimum growth. The proportions and amounts of these nutrients may change according to the various stage of growth.There have been considerable changes in human lifestyle all over the world in the recent decades. Especially in recent years, the lifestyle has rapidly been changed. These changes appeared in diet, types of food, cooking time, etc. Nowadays processed foods are rapidly replacing organic food. Another change is the rapid increase in the number of restaurants and in people’s tendency to eat fast food. Proper nutrition is one of the most important aspects of lifestyle(Amamoto and Andoyama, 2004) Epidemiological evidence shows that there is an increased incidence of diseases such as (Cardiovascular diseases, obesity, high blood pressure and cancer), which can be attributed to changes in lifestyle as well as changes in nutritional habits. Nutritional education is also one of the important aspectsthat play a big role in nutritional knowledge by raising awareness and ultimately the health of the society (Stampfer et al.,2000) In order to remain healthy and physically active and enjoy a healthier life style it is necessary to obtain good nutritional knowledge and implement it. The knowledge, attitude and practice must be considers in expectant mothers in order to promote society health.From time immemorial it has been recognized that the pregnant and lactating women form oneof the most nutritionally vulnerable segments of the population; the ill effects of maternalunder nutrition affect not only the mother but also her offspring.In order to bring about change in the level of nutritional knowledge and practices prevailing people regarding nutrition, an attempt was made here to provide an awareness regarding nutritional knowledge practices among the mothers who are visiting a private and government hospitals.
1.2 STATEMENT OF THE PROBLEM
The most important factor responsible for high infant mortality rate is under nutrition, maternal mortality rate and also for low birth weight of infants. Nutrition is a multi-sectoral issue that needs to be tackled at various levels. Nutrition affects the development as much as development affects nutrition. It is therefore, important to tackle the problem of nutrition through direct nutrition intervention for vulnerable groups such as pregnant mothers. Adequate knowledge regarding various aspects of feeding practices during pregnancy and during infancy is very essential especially among females as they are going to influence the feeding practices of this vulnerable group. This led to the study on nutrition knowledge and practice among expectant mothers.
1.3 OBJECTIVE OF THE STUDY
The main objective of this study is to examine the nutritional knowledge among expectant mothers, but the researcher intends to achieve the following sub objectives;
i) To outline common pregnancy outcome with poor maternal nutrition
ii) To ascertain the relationship between dietary intake, physical activity and maternal nutritional status.
iii) To enumerate factors associated with deterioration in maternal nutritional status.
iv) To examine the role of contraception in maternal nutrition, and the preventive measures, treatment of micronutrient deficiencies.
1.4 RESEARCH HYPOTHESIS
The research hypotheses were formulated by the researcher in null and alternative statements.
Ho:age of expectant mothers at pregnancy has no significant influence on level of nutritional knowledge
H1: age of expectant mothers at pregnancy has a significant influence on level of nutritional knowledge
Ho: there is nosignificant relationship between dietary intake, physical activity and maternal nutritional status of expectant mothers.
H2: there is a significant relationship between dietary intake, physical activity and maternal nutritional status of expectant mothers.
1.5 SIGNIFICANCE OF THE STUDY
It is unbelievable to discover that many expectant mothers in this era still lack the fundamental idea or basic knowledge of nutrition during pregnancy.It is believed that at the end of this study the findings will be of utmost benefits to every expectant mothers and women as it serves as a means of curtailing the effects of malnutrition on their reproductive health. The ministry of health will make a great deal from the findings as it serves as a material for onward sensitization within cities and communities. The findings will be relevant to those who intend to carry out a similar research topic as it has contributed to the existing literature.Finally, the research will serve as a fuel of new reasoning and further research work in nutritional knowledge and practice among expectant mothers, and to health science students, lecturers and the general public.
1.6 SCOPE OF THE STUDY
This study is centered on examining nutritional knowledge and practice among expectant mothers. In the cause of the study, the researcher encounters some limitations which limited the scope of the study;
Time constraint: The researcher will simultaneously engage in this study with other academic work. This consequently will cut down on the time devoted for the research work.
Inadequate Materials: Scarcity of material is also another hindrance. The researcher finds it difficult to long hands in several required material which could contribute immensely to the success of this research work.
Financial constraint:Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet, questionnaire and interview).
1.7 DEFINITION OF TERMS
Knowledge:Knowledge is a familiarity, awareness, or understanding of someone or something, such as facts, information, descriptions, or skills, which is acquired through experience or learning.
Nutrition
Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion.
Health: Health is the level of functional and metabolic efficiency of a living organism. In humans it is the ability of individuals or communities to adapt and self-manage when facing physical, mental or social changes. The World Health Organization (WHO) defined health in its broader sense in its 1948 constitution as “a state of complete physical, mental, and social well-being and not merely the absence of disease or infirmity.” This definition has been subject to controversy, in particular as lacking operational value, the ambiguity in developing cohesive health strategies, and because of the problem created by use of the word “complete
Expectant mothers: Pregnancy, also known as gestation, is the time during which one or more offspring develops inside a woman. Pregnancy can occur by sexual intercourse or assisted reproductive technology. Childbirth typically occurs around 40 weeks from the last menstrual period.
1.8 Organization of the study
This research work is organized in five chapters, for easy understanding, as follows Chapter one is concern with the introduction, which consist of the (overview, of the study), statement of problem, objectives of the study, research question, significance or the study, research methodology, definition of terms and historical background of the study. Chapter two highlight the theoretical framework on which the study its based, thus the review of related literature. Chapter three deals on the research design and methodology adopted in the study. Chapter four concentrate on the data collection and analysis and presentation of finding. Chapter five gives summary, conclusion and also recommendations made of the study
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08068231953, 08137701720, 09070569307, 08154275408 (1) Your project topics
(2) Email Address
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OR you drop them on our WhatsApp, 08137701720
We will send your material(s) after we receive bank alert
BANK ACCOUNTS
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 0046579864
Bank: GTBank.
OR
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 3139283609
Bank: FIRST BANK
FOR MORE INFORMATION, CALL:
08068231953, 08137701720, 09070569307, 08154275408
]]>BEFORE YOU READ THE ABSTRACT OR CHAPTER ONE OF THE PROJECT TOPICS BELOW, PLEASE READ THE INFORMATION BELOW.THANK YOU!
INFORMATION:
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EFFECT OF NUTRITIONAL PRACTICES ON OPTIMUM PERFORMANCE OF UNIVERSITY ATHLETES IN LAGOS STATE
ABSTRACT
This study examines the perceived effect of nutritional practices on the optimum performance of university athletes in Lagos State. The research aims to identify key nutritional habits among athletes and their impact on athletic performance, focusing on dietary patterns, supplementation, and hydration practices. A mixed-method approach was employed, utilizing both quantitative surveys and qualitative interviews to gather comprehensive data from a sample of university athletes across multiple institutions in Lagos State.
Findings indicate that athletes with well-balanced diets, including adequate macronutrient and micronutrient intake, reported higher levels of performance and recovery. Additionally, the use of supplements, particularly protein and vitamins, was found to be prevalent among the athletes, with many attributing their performance improvements to these supplements. Hydration practices also emerged as a critical factor, with athletes emphasizing the importance of staying adequately hydrated before, during, and after training and competitions.
However, the study also revealed gaps in nutritional knowledge among athletes, with some following dietary practices based on misinformation or trends rather than scientific evidence. These findings underscore the need for targeted nutritional education programs to enhance athletes’ understanding of optimal nutrition strategies.
The study concludes that effective nutritional practices significantly contribute to the optimum performance of university athletes. It recommends the implementation of comprehensive nutritional guidance and support systems within university sports programs to maximize athletic performance and overall health.
Key Words: Nutritional Practices, Athletic Performance, University Athletes, Lagos State, Dietary Patterns, Supplementation, Hydration.
Table of Contents
Chapter One: Introduction
1.1 Background of the Study
1.2 Statement of the Problem
1.3 Objectives of the Study
1.4 Research Questions
1.5 Hypotheses
1.6 Significance of the Study
1.7 Scope and Delimitations of the Study
1.8 Operational Definition of Terms
Chapter Two: Literature Review
2.1 Introduction
2.2 Theoretical Framework
2.2.1 Theories of Nutrition and Performance
2.2.2 Models of Athletic Performance
2.3 Nutritional Practices among Athletes
2.3.1 Macronutrients and Micronutrients
2.3.2 Dietary Patterns and Food Choices
2.3.3 Supplementation
2.3.4 Hydration Practices
2.4 Factors Influencing Nutritional Practices
2.4.1 Knowledge and Awareness
2.4.2 Cultural and Social Influences
2.4.3 Accessibility and Availability
2.5 Impact of Nutrition on Athletic Performance
2.5.1 Physical Performance
2.5.2 Recovery and Injury Prevention
2.6 Empirical Studies on Nutrition and Athletic Performance
2.7 Summary of Literature Review
Chapter Three: Research Methodology
3.1 Introduction
3.2 Research Design
3.3 Population of the Study
3.4 Sample and Sampling Techniques
3.5 Research Instruments
3.6 Validity and Reliability of Instruments
3.7 Data Collection Procedures
3.8 Data Analysis Techniques
3.9 Ethical Considerations
Chapter Four: Data Presentation, Analysis, and Interpretation
4.1 Introduction
4.2 Demographic Characteristics of Respondents
4.3 Analysis of Research Questions
4.3.1 Nutritional Practices of University Athletes
4.3.2 Perceived Impact on Athletic Performance
4.4 Hypothesis Testing
4.5 Qualitative Data Analysis
4.6 Discussion of Findings
4.7 Summary
Chapter Five: Summary, Conclusion, and Recommendations
5.1 Introduction
5.2 Summary of Findings
5.3 Conclusion
5.4 Recommendations
5.5 Implications for Policy and Practice
5.6 Suggestions for Further Research
References
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AN EVALUATION OF PERCEIVED EFFECT OF MATERNAL EDUCATION LEVEL ON THEIR ATTITUDE TOWARDS INFANT WEANING
ABSTRACT
This work discusses perceived effect of maternal education level on their attitude towards infant weaning. A hundred and twenty questionnaires were distributed among mothers from selected states in Nigeria. Interviews and surveys were also conducted.
Primary and secondary data will be used in the analysis. Tables and percentages will also be used as the instrument of analysis
It will be observed therefore that maternal education level have a strong and significant impact on their attitude towards infant weaning.
TABLE OF CONTENT:
CHAPTER ONE
INTRODUCTION
1.1 Background of the Study
1.2 Statement of the Research Problem
1.3 Objectives of the Study
1.4 Significance of the Study
1.5 Research Questions
1.6 Research Hypothesis
1.7 Conceptual and Operational Definition
1.8 Assumptions
1.9 Limitations of the Study
CHAPTER TWO
LITERATURE REVIEW
2.1 Sources of Literature
2.2 The Review
2.3 Summary of Literature Review
CHAPTER THREE
RESEARCH METHODOLOGY
3.1 Research Method
3.2 Research Design
3.3 Research Sample
3.4 Measuring Instrument
3.5 Data Collection
3.6 Data Analysis
3.7 Expected Result
CHAPTER FOUR
DATA ANALYSIS AND RESULTS
4.1 Data Analysis
4.2 Results
4.3 Discussion
CHAPTER FIVE
SUMMARY AND RECOMMENDATIONS
5.1 Summary
5.2 Recommendations for Further Study
Bibliography
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EFFECT OF MATERNAL LITERACY ON THE NUTRITION STATUS OF CHILDREN, 0-5 YEARS
ABSTRACT
This work discusses effect of maternal literacy on the nutrition status of children, 0-5 years. A hundred and twenty questionnaires were distributed among mothers from selected states in Nigeria. Interviews and surveys were also conducted.
Primary and secondary data will be used in the analysis. Tables and percentages will also be used as the instrument of analysis
It will be observed therefore that maternal literacy have a strong and significant impact on the nutrition status of children, 0-5 years
TABLE OF CONTENT:
CHAPTER ONE
INTRODUCTION
1.1 Background of the Study
1.2 Statement of the Research Problem
1.3 Objectives of the Study
1.4 Significance of the Study
1.5 Research Questions
1.6 Research Hypothesis
1.7 Conceptual and Operational Definition
1.8 Assumptions
1.9 Limitations of the Study
CHAPTER TWO
LITERATURE REVIEW
2.1 Sources of Literature
2.2 The Review
2.3 Summary of Literature Review
CHAPTER THREE
RESEARCH METHODOLOGY
3.1 Research Method
3.2 Research Design
3.3 Research Sample
3.4 Measuring Instrument
3.5 Data Collection
3.6 Data Analysis
3.7 Expected Result
CHAPTER FOUR
DATA ANALYSIS AND RESULTS
4.1 Data Analysis
4.2 Results
4.3 Discussion
CHAPTER FIVE
SUMMARY AND RECOMMENDATIONS
5.1 Summary
5.2 Recommendations for Further Study
Bibliography
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INFORMATION:
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EVALUATION OF CONSUMPTION OF FOOD AND MEDCINAL PRODUCTS OF FORESTS
CHAPTER ONE
INTRODUCTION
Forests are major source of livelihood for many people particularly in developing countries, providing numerous benefits to human beings. These benefits may be direct (i.e provision of food and timber products) or indirect through their services and contributions to production process (i.e. protection of agricultural land), they may also be intangible (cultural values) (Popoola, 2002). Forestry sector is one of the main pivots on which the nation’s welfare is built. Thus it serves as resource base for many forest industries; providing one of the highest revenue and employment generating sectors. The importance of forest to mankind cannot be over emphasized. Abu and Adebisi (2002) stated that the traditional uses of forests are basically for income generation, environmental protection and socio-cultural values. Agbogidi and Eshegbeyi (2008) also maintained that forests play an important role in contributing to carbon sequestration and other global ecological services.
Forest reserves are portions of state lands under reservation where commercial harvesting of wood products is controlled in order to capture elements of biodiversity. They allow people to experience and understand how forest ecosystems function when timber and other wood products that are normally extracted for human use remain in place. Agbogidi and Okonta (2003) stated that a large proportion of rural population Olujobi
earn their livelihood from the extraction and sales of forest products thereby improving the quality of life and standard of living of rural population living near forest lands.
Forest products encompass a wide range of natural resources. It consists of any useful material, substance and/or commodity obtained from a forest. This includes timber, game animals, nuts, seeds, berries, mushrooms, oils, foliage, medicinal plants, fuel wood, and forage (Chikamai et. al., 2009). Forest outputs are broadly classified into Timber and Non-Timber Forest Products (NTFPs). NTFPs in particular, highlight forest products which are of value to local people and communities but have been overlooked in the wake of forest management priorities. In recent decades, interest has grown in the area of using non-timber forest products as alternatives or supplements to forest management practices. In some forest types, under the right political and social conditions, NTFPs have been managed to increase forest products diversity and, consequently increase biodiversity and potentially economic diversity (Diaw et. al., 2002). Timber components on the other hand have been widely acknowledged as great contributor to both national and local economies.
Millions of people throughout the world make extensive use of biological products from the wild (Koziell and Saunders 2001 and Lawes et. al., 2004). These items, commonly termed forest products are harvested for both subsistence and commercial use, either regularly, or as a fallback during times of need. They added to people’s livelihood security, especially for forest-dependent people (Cocks and Wiersum 2003). Collection, marketing and utilization of forest products create new opportunities for entrepreneurial development, and employment opportunities to the poor rural population. In Nigeria, forest resources are being depleted at alarming rate as people living in these forest communities and even beyond depend on it for a variety of goods and services. The strategic location of Ikere forest reserve between three towns makes it so important to the people as far as collection and utilization of forest products is concern. With the recent increase in population and demand for forest products (especially non-wood products) in these communities, there is pressure of exploitation on the forest reserve.
Therefore, with such a huge population and extensive dependence pattern, excessive exploitation and unsustainable harvesting regimes can potentially degrade the forest. To ensure the sustainable management of this forest: inventory of the various products harvested from the forest reserves, an evaluation of the harvesting method for each product as well as the various uses and marketing approaches for these products are required. This will provide information to policy makers and development planners for posterity.
There may have been previous researches in this subject. This work gives further explanations and analysis in evaluation of consumption of food and medicinal products of forests
H0: There is no relationship between cultivating forests and improved consumption of food and medicinal products of forests
H1: There is a relationship between cultivating forests and improved consumption of food and medicinal products of forest
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