Household Feeding Patterns and Feeding Habits: Effects on the Health of Ibibio Households in Uyo Urban, Akwa Ibom State, Nigeria
| Autor: | Arit O Charles, Moses U. Ikoh, Agness Unwana Emmanuel, J. O. Charles |
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| Rok vydání: | 2011 |
| Předmět: |
Adult
Male Health Knowledge Attitudes Practice Health (social science) Health Status Nigeria Food Supply Education Surveys and Questionnaires Economics Humans Socioeconomics Socioeconomic status Family Characteristics Food security Poverty digestive oral and skin physiology Nutritional Requirements Public Health Environmental and Occupational Health Feeding Behavior General Medicine Focus Groups Middle Aged Focus group Stratified sampling Socioeconomic Factors Dietary Reference Intake Female Health education Basic needs |
| Zdroj: | International Quarterly of Community Health Education. 31:51-69 |
| ISSN: | 1541-3519 0272-684X |
| DOI: | 10.2190/iq.31.1.e |
| Popis: | Food is one of the basic needs of man, and has a strong positive relationship with health. This article examines the impact of food consumption patterns and habits on the health of Ibibio households in Uyo, the capital of Akwa Ibom State of Nigeria. Employing a stratified random sampling framework, the study administered 368 questionnaires to respondents from both low-income and high-income households on equal proportion, and was complimented with four Focus Group Discussions (FGDs). Results indicate that the majority of households consumed foods classified under condiments/spices, stem/roots, vegetables, fat/oil, seafood, and poultry/meat on daily basis. Foods such as cereals, fruits, and bulbs were not common in their daily menu. Some respondents, especially from the low-income households, had to skip and/or forego meals for the benefit of the younger ones. The Linear Estimation System (LES) revealed deficiency in the Recommended Dietary Allowance (RDA) and blamed this on income poverty and lack of knowledge on the nutritional values of food. To obtain good health, there are prescribed food items that must be eaten in a scientifically required mix. The study therefore recommends nutritional and health education and the creation of awareness on the nutritional values of locally produced food items that would enhance nutritional and health status of the citizenry and food security. |
| Databáze: | OpenAIRE |
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