KNOWLEDGE, ATTITUDE AND PRACTICE OF ADULTS TOWARDS HEALTHY SNACKING

Abstract

Healthy eating is one of the ways of disease prevention around the world. The aim of this study was to determine the knowledge, attitude and practice of adult healthy snacking in Nigeria. Some Nigerian street snacks, including sausage roll, bons, scotched egg, doughnut, meat pie, gala and bean cake (akara Ogbomoso), Snacks, the light, fast and ready-to-eat foods, are demanded in large quantities mainly in towns and city centres where workers in government establishments and private and industrial centres consume them as refreshments or quick foods, to quench hunger, or at times as a substitute for the real meal. The data for this study was collected with the aid of a well-structured questionnaire that was administered to the selected population, the statistical package for social sciences software (SPSS 21) was used for the data analysis with a population of 300 respondent and a sample population of 171. The study employ survey research design for the study and the percentage method, chi-square statistics and regression analysis was employed in analyzing the collected data and conclusion and recommendation drawn.

CHAPTER ONE

INTRODUCTION

• Background of the study

Snacks can be said to be any light food eaten in between the three main meals – breakfast, lunch and dinner (Bigler-Doughten S, Jenkins RM 2007). Nowadays, soft drinks are one of the most common snack choices among young adults (Ludwig DS, Peterson KE, Gortmaker SL 2011) followed by pastries. The choice of snacks in most adults is based mainly on taste rather than nutrition, resulting in the tendency to choose salty, high-sugar or high-fat foods as snacks instead of healthier alternatives such as fruits and vegetables (Cross AT Et al 2014). Some of these high sugar and high-fat snacks have been reported to be responsible for the increase in the incidence and prevalence of some diet-related disease conditions such as obesity, diabetes and hypertension (Ezzati M, Hoorn SV and Rodgers 2002). Reports from past studies suggests that men and women who are obese snack more often than normal weight men and women (Lindroos AK 2005).The results from a study carried out at an elementary school in Philippines, show that those who snacked the most were more than twice as likely to be overweight compared to those who consumed the fewest snacks (Gonzalez-Suarez Et al 2015). On the other hand, small controlled studies from Canada and Iran found that healthy snacking can lead to lower levels of cholesterol, triglycerides, and lower density lipoproteins, and higher levels of high-density lipoproteins (Rashidi Et al 2003). Some foods are considered healthy (such as natural, organic fruits, vegetables, cereals, etc.) depending on their nutrient content while others are considered unhealthy (such as processed foods, foods high in sugar, salt and trans fats, etc.) (FAO 2013). Healthy diets (including both meals and snacks) are essential for maintaining good health and preventing diseases. As the world becomes more industrialized, there is increase in the consumption of ‘fast foods’ which are most times ‘junk food’ because they are not so nutritious and may lead to diseases when consumed frequently (FAO 2013). This is due to the fact that people now spend a lot of time at work and many do not have enough time to cook nutritious foods at home, so they just grab whatever foods/snacks they can find in the course of the day. This development, in addition to reduced physical activity, has led to an increase in the prevalence of diet-related diseases such as obesity and diabetes. It is important that people, particularly adults, become aware of the health consequences of their snack/food choices. This will make them better informed and enable them choose healthier snack alternatives that will at the same time boost their immunity to disease while supplying them with the necessary energy to do work. Fruits such as watermelons, oranges, cucumbers and sugarcanes are also very good hydrants that can replace the consumption of fizzy drinks which lack essential nutrients (Williams IO Et al 2016). These fruits/vegetables may also be made into salads, smoothies or even juiced for easy consumption. With the increase in malnutrition and prevalence of non-communicable diseases (NCDs) worldwide, it has become necessary to study the aetiology of growing number of diet-related diseases which populations are being faced with, in a bid to proffer solutions. These NCDs are not transferrable from one person to another have become a leading cause of death globally. Dietary adjustments/modifications have also become quite popular and effective in the treatment and management of non-communicable diseases. Proper nutrition education is also needed especially in rural or semi-urban areas in order to enlighten the people on how to make healthy food choices that will prevent disease and maintain health.

The saga of human nutrition and the improvement of human health has been reflected in the effort of many scientists who have belief that human performances and wellbeing, both physical and mental depends primarily on what is eaten (FAO, 1994). As more people are bombarded with facts and figures concerning nutrition, assuming greater responsibility of their health and wellbeing, it is obvious that women also need to have a sound knowledge of nutrition, so as to be sure of what type of food products to consume, even though resources are available to buy almost all food products A snack is seen in western culture as a type of food not meant to be eaten as a main meal of the day – breakfast, lunch or dinner but rather to assuage a person’s hunger between meals, providing a brief supply of energy for the body (James A.S, 2005) Snacking patterns begin early in life. Parents quickly respond to babies cry for food. Not only do the babies dictate when they eat, but what they will eat. While parents want to shape children’s eating , adolescents and adults do a good deal of snacking, and they may consume as much as one- fifth of their food from grazing which is irregular snacking at home or elsewhere. Snacking may or may not be bad. Some snacks like potato chips, carry not only excess calories but also surplus fat and salt. While some snacks do not provide the best balance of nutrients, they may be fortified with various nutrients. Snacks of candy or other foods can cause a person to gain weight. (Foskett et. al., 2004) Snacks and light meals are popular forms of catering at any time of the day or night and there is a wide variety of foods to be offered e.g. Pies, chips, chin-chin, sandwiches, fritters, samosa, popcorn, spring rolls, crisps e.t.c. (Foskett et. al., 2004).

• STATEMENT OF THE PROBLEM

A snack is a light food eaten in between the main meals; breakfast, lunch and dinner. Snacking is a key characteristic of the diet of majority of adults and it has been estimated to provide one-fourth to one-third of their daily energy intake. There is an increase in the consumption of snacks among adults. This may be due to their inability to prepare meals because of their busy lifestyles or because their job routine and daily schedule does not provide them with an ample of time to visit the market to prepare their ideal meal. The choice of snacks in most adult is based mainly on taste rather than nutrition, resulting in the tendency to choose salty, high-sugar or high-fat foods as snacks instead of healthier alternatives. It is in view of the above that the study intend to examine the knowledge, attitude and practice of adults towards healthy snacking.

• OBJECTIVE OF THE STUDY

The study have one main objective which is further divided into general and specific objective, the general objective is to examines the knowledge, attitude and practice of adults  towards healthy living, the specific objectives are;

1. To examine the effect of poor snacking choice on the health of the consumers
2. To ascertain if there is any significant relationship between adult knowledge, practice and healthy snacking

• To examine consumers knowledge toward healthy snacking and food safety

1. To proffer suggested solution to the identified problem
   • RESEARCH QUESTIONS

The following research questions were formulated by the researcher to aid the completion of the study;

1. Is there any effect of poor snacking choice on the health of the consumers?
2. Is there any significant relationship between adult knowledge, and practice towards healthy snacking?

• Are consumers knowledgeable enough toward healthy snacking and food safety?
  • RESEARCH HYPOTHESES

The following research hypotheses were formulated by the researcher to aid the completion of the study;

H₀: there is no significant relationship between adult knowledge, and practice towards healthy snacking

H₁: there is a significant relationship between adult knowledge, and practice towards healthy snacking

H₀: There is no association between the class of respondents and knowledge of health benefits of adequate snacking

H₂: There is association between the class of respondents and knowledge of health benefits of adequate snacking

• SIGNIFICANCE OF THE STUDY

It is believed that at the completion of the study, the findings will be of great importance to the teaming consumer who snacks and snacks related meal as the study seek to educate the consumers on the dangers of consuming snacks that may be detrimental to their health, the study will also be of importance to food vendor, as the study seek to educate them on the need to maintain proper hygiene so as to save guard the consumers from food poisoning. The study will also be of great importance to researchers who intend to embark on a study in a similar topic as the study will serve as a reference point to further studies. Finally the study will be of significance to students, teachers, academia’s, students and the general public as the findings of the study will contribute to the pool of existing literature on the subject matter and also contribute to knowledge.

• SCOPE AND LIMITATION OF THE STUDY

The scope of the study covers the knowledge, attitude and practice of adult towards healthy snacking, but in the course of the study, there are some factors that limit the scope of the study;

AVAILABILITY OF RESEARCH MATERIAL: The research material available to the researcher is insufficient, thereby limiting the study

TIME: The time frame allocated to the study does not enhance wider coverage as the researcher have to combine other academic activities and examinations with the study.

FINANCE: The finance available for the research work does not allow for wider coverage as resources are very limited as the researcher has other academic bills to cover.

 1.8 OPERATIONAL 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 education by perceiving, discovering, or learning.

Attitude

In psychology, attitude is a psychological construct, a mental and emotional entity that inheres in, or characterizes a person.

Snacks

A snack is a small service of food and generally eaten between meals. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home

Snacking

Snacking is when you consume food or beverages between your regular main meals. The term “snack foods” is often used to refer to processed, high-calorie items like chips and cookies.

Healthy snack

Healthy snacks include those that have significant vitamins, are low in saturated fat, added sugars, and sodium

Adult

An adult is a mature, fully developed person. An adult has reached the age when they are legally responsible for their actions

Practice

Practice is the act of rehearsing a behavior over and over, or engaging in an activity again and again, for the purpose of improving or mastering it, as in the phrase ‘practice makes perfect.

1.9 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 recommendations made of the study.

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