Browsing by Author "Adebisi, Winnifred Oluwaseyi"

Now showing 1 - 12 of 12
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    ASSESSMENT OF ENTREPRENEURIAL TRAITS ON THE ACQUISITION AMONG HOME ECONOMICS PRACTICUM AND SIWES STUDENTS IN OGUN STATE
    (Department of Educational Technology, University of Ilorin, 2016) Adebisi, Taibat Tunrayo; Opaleke, Deborah Oluyemisi; Adebisi, Winnifred Oluwaseyi
    The study assessed entrepreneurial traits in skills acquisition among Home Economics Practicum and SIWES students in Ogun State universities. Three specific objectives and three research questions were stated. The only 3 public Universities were used for the study. 120 students were purposely selected from the 3 universities to fill 23-item questionnaire that consisted of three sections. Descriptive statistics was used to analyze the data collected. The findings revealed that both male and female participated in the Home Economics Practicum and SIWES training but majority of them are females. In addition, majority of the respondents are single Christian and fall above age 21 years. Also, it was revealed that majority of their entrepreneurial skills are acquired and relevant. Furthermore, majority of respondents strongly agreed and agreed that certain entrepreneurial traits in acquisition. It was concluded that since knowledge is power, the Home Economics graduates should utilize the ideas and skills acquired in the universities effectively to make money for their sustenance after school. Among recommendations stated is that universities should provide a well-furnished flat for this practicum and all students should undergo SIWES training in organization relating to Home Economics to acquire entrepreneurial skills.
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    ASSESSMENT OF FOOD INTAKE OF RURAL PREGNANT WOMEN IN IFELODUN LOCAL GOVERNMENT AREA, KWARA STATE
    (Home Economics Research Association of Nigeria, 2017) Adebisi, Winnifred Oluwaseyi; Opaleke, Deborah Oluyemisi; Abdulkadir, Shakirat Odunayo
    The study assessed the food intake of pregnant women in Ifelodun Local Government Area of Kwara State. Multistage sampling procedure was used to select 130 respondents from 650 population. Data were collected using a structured questionnaire, and were analyzed using descriptive statistics. Results showed that majority (68.5%) of the respondents were between age 20-29, Muslims (69.2%), with primary school education (43.8%), marketers (76.2%) with income between 4000-6000 naira and have at least two (2) children. Majority of the respondents (92.3%) agreed to consume more cereals and (82.3%) meat and (39.2%) less of vegetables, (30.0%) fruits and (29.2%) milk products, which are necessary during pregnancy. The study revealed that the major source of information was health center (98.5%) but information gotten was not utilized appropriately. The major constraints faced where Inadequate income (mean = 1.59), cost of food (mean =131) and pregnancy condition (mean =1.12).
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    ASSESSMENT OF THE NUTRITIVE VALUE OF WEANING FOOD DEVELOPED FROM YELLOW MAIZE AND SORGHUM FORTIFIED WITH BAMBARA NUTS AND GROUNDNUTS
    (Home Economics Professional Association of Nigeria, 2017) Abdulkadir, Shakirat Odunayo; Adebisi, Winnifred Oluwaseyi; Ogundimu, B.M
    Weaning food was formulated based on locally available cereals, yellow maize (Zea mays), sorghum (Sorghum bicolor) and legumes: Bambara nuts (Vigna subterranean) and groundnuts (Arachishypogea). The nutritive value was evaluated and compared with commercial formula and recommended daily allowance (RDA). The blends were divided into three. The first blend was made up of yellow maize, sorghum, Bambara nuts (70:20:10). The second blend was made up of yellow maize sorghum groundnuts (70:20:10) while the third blend was made up of yellow maize, sorghum groundnuts and Bambara nuts (60:20:10:10). The proximate composition and mineral contents of the formulated diets were determined. Sensor evaluation was also carried out and results indicated that all three diets met the RDA values for children and also compared favourably with the commercial weaning diets which served as the control and therefore they were acceptable by the panelist.
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    COMPARISON OF PATRONAGE ON MODERN AND TRADITIONAL EATERIES AMONG SELECTED UNDERGRADUTES IN TANKE, ILORIN, NIGERIA
    (Faculty of tourism and Hotels, Fayoum University Egypt, 2018) Adebisi, Taibat Tunrayo; Esan, O.T; Adebisi, Winnifred Oluwaseyi; Babatunde, T.A
    The study investigated modern and traditional restaurants patronage among selected undergraduates residing in Tanke, Ilorin South Local Government Area, Kwara-State, Nigeria. Three research questions were raised and two null hypotheses were formulated and tested at 0.05 level of significance. There are 23,450 populations of undergraduates’ residents in Tanke, Ilorin Kwara State, Nigeria. Multistage sampling technique was used to select 150 respondents conveniently. Questionnaire was used to solicit information from the respondents. The findings revealed that the respondents agreed that modern restaurants observed hygienic practices better than traditional restaurants with the grand mean scores of 2.82 and 2.32. In addition, the grand mean score of modern and traditional restaurants reasons for patronage were 3.01 and 2.54 respectively. Conclusively, food is a basic necessity of life
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    EFFECT OF NUTRITIONAL INTAKE ON ANTHROPOMETRY STATUS OF RURAL PREGNANT WOMEN IN IFELODUN LOCAL GOVERNMENT AREA, KWARA STATE
    (Family and consumer sciences society of Nigeria, 2017) Adebisi, Winnifred Oluwaseyi; Tijani, S.A; Oduneye, F.E
    Rural women contribute significantly to the national economy by their activities in terms of agriculture and food security, under normal and special condition such as pregnancy in which the body requires increase nutrient intake. Many rural women farmers have poor health status, which could be due to workload and poor nutrition. This study examined the effects of nutritional intake on the anthropometry status of rural pregnant women in Iſelodun local government area, Kwara State. Multistage sampling procedure was used to select 130 respondents. Primary data were collected using a well-structured questionnaire, and were analysed using descriptive and inferential statistics. Results showed that majority (68.5%) of the respondents were between age 20-29 years, Muslims (69.2%) with primary school education (43.8%), marketers (76.2%) with income between 4000-6000 naira and have at least two (2) children. Results also show that educational background (ꭓ2=5.508; p=0.044), age (r=0.241: p = 0.006). income (r=0.358; p = 0.030), nutritional intake (r=0.550; p=0.030), had significant relationship on their anthropometry status. Also there was a significant weight gain during period of pregnancy (t = 63.861; p = 0.000). It recommends that pregnant women should be empowered economically to have a better source of income that will enable them afford better nutrition for proper development and growth of foetus.
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    FACTORS INFLUENCING THE UTILIZATION OF SOYABEAN AMONG HOMEMAKERS IN ILORIN LOCAL OF GOVERNMENT AREA, KWARA STATE, NIGERIA
    (Home Economics Research Association of Nigeria, 2017) Opaleke, D.O.; Adebisi, Winnifred Oluwaseyi; Gbadebo, C.T
    The study investigated factors influencing the utilization of soybean among homemakers in Ilorin West Lal Government Area of kwara State. Two research questions were raised survey research design was adopted. The population comprised of 98,802 homemakers. 264 samples were randomly selected. Likert scale questionnaire was used to collect data. Pearson product moment correlation coeficient was used for reliability of the instrument which yielded a correlation 0.78. Data collected were analyzed using mean and Standard Deviation. Findings showed that soyabean is used because it is cheap (x=3.22) and affordable (x=2.87). the study concludes that affordability, high nutritional value and its health benefits are factors influencing the utilization of soybean. It is recommended that more awareness campaigns should be frequent on the nutritional value and uses of soybean products.
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    INFLUENCE OF APPLICATION OF FOOD SAFETY AND HYGIENIC PRECAUTIONS AMONG FOOD HANDLERS
    (Ilorin Journal of Science, 2015) Adebisi, Taibat Tunrayo; Abdulkadir, Shakirat Odunayo; Adebisi, Winnifred Oluwaseyi
    The study examined the influence of application of food safety and hygienic precautions among food handlers in Oshimili South Local Government Area of Delta State, Two specific objectives were raised and answers sought. Survey method of research design was used. 36 Hotels were randomly selected and sample size were 150 respondents including Head chef, Assistant Chefs, Supervisors, Cooks and Pantry workers. Questionnaire was used to solicit information. The data was analyzed using frequency counts, percentage and mean. It was found out that majority of the respondents agreed on knowledge application, precautions of food safety and food hygiene. Conclusively, food outlets handlers should pay more attention on food safety and hygiene to encourage more customers' patronage. Among the recommendations stated is that food handlers should be more conscious on food safety, hygienic precautions during and go for of customers discover that high standard of hygienic practices are maintained, they will come back again for more patronage.
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    INFLUENCE OF ENTREPRENEURIAL PERSONALITY TRAITS OF HOME ECONOMICS UNDERGRADUATE STUDENTS ON THEIR FUTURE PLANS
    (Faculty of Education, University of Ilorin, 2014-12) Adebisi, Taibat Tunrayo; Opaleke, Deborah Oluyemisi; Abdulkadir, Shakirat Odunayo; Adebisi, Winnifred Oluwaseyi
    This study investigated the influence of entrepreneurial personality traits on Home economics undergraduate students in Department of Home Economics and Food e University of Ilorin,Ilorin on their future plans. Three research questions were formulated to guide the study. The sample size of seventy-two (72) undergraduate students in three levels of 2013/2014 session was used. 24 undergraduate students from Home-Economics option were selected while 48 undergraduate student were selected from food science option. Both primary and secondary data were used for the study. Entrepreneurial Personal Assessment Questionnaire was used to collect data. Frequency counts, percentages and mean scores were used for data analysis. Results showed that the respondents possessed entrepreneurial personality traits. In addition, the respondents agreed that entrepreneurial personality traits had influence on the respondents. Furthermore, the respondents had different future plan for the entrepreneurial personality traits they possessed on Home Economics. Based on the findings, the following! recommendations were made: the department under study needs to include more entrepreneurial topics in their curriculum to equip students with more entrepreneurial skills. In addition, Home-Economics should also identify successful entrepreneurs who can act as role models for the student and organize special lectures and workshops to trigger entrepreneurial spirit training in them to prepare them for leadership roles in their future plan.
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    INFLUENCE OF KITCHEN HYGIENIC PRACTICES ON FAMILY HEALTH AMONG HOMEMAKERS IN ILORIN EAST LOCAL GOVERNMENT AREA, KWARA STATE
    (Home Economics Professional Association of Nigeria, 2017) Adebisi, Winnifred Oluwaseyi
    The study examined the influence of kitchen hygienic practices on family health among homemakers in for South local government area, Kwara state. Simple random sampling was used to select 150 respondents Data were collected and analyzed using descriptive and inferential statistics at 0.05 level of significance. Results of the study showed that majority (34.7%) of the respondents were between the 37-40 wars, married (64.0%). Muslims (60.0%), having secondary school certificate (44.0%), are self emploved (44.4%) and their income per month is between 727,000 to 741,000. Also, homemakers agreed to be involved in some kitchen hygienic practice such as washing of hands before handling food products and regular cleaning of the kitchen to guide against household pest and rodents. Homemakers also Strongly agreed that some of these kitchen hygienic practices influence healthy living of the family, Further results showed that the level of education had significance on hygienic practices (r = 0.0086;p= 00372). Also, Hygienic practices had significance on the family's health (r = 0.050; p=0.0329). The study concluded that hygienic practices bring about food safety which is a key component in preventing food borne illness and promoting healthy living in the family
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    MEAL MANAGEMENT FOR THE AGED BY BRAFEM GERIATRIC FOUNDATION IN ILORIN LOCAL GOVERNMENT AREA, KWARA STATE
    (2017) Adebisi, Winnifred Oluwaseyi; Adebisi, Taibat Tunrayo; Opeyemi, M.O
    The study assessed nutritional management for aged by Brafem Geriatric Foundation in Ilorin South Local Government Area, Kwara State. The total population comprised of 6000 aged accommodated in the foundation. Simple random sampling was used to select 120 respondents. Data was collected using a questionnaire, and were analyzed using descriptive and inferential statistics. Results showed that the aged agreed to eat three times daily, taking balance diet, eating early in the morning. Also, the aged agreed to take much of fruits and water when eating and during their regular day activities. The aged also agreed that Brafem Geriatric Foundation managed all the nutrient intake in their meals. The study concluded on the role of nutrition in the maintenance of aged health and that they should adopt diets and lifestyle habits that will minimize risk to diseases.
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    OGUN STATE EMPLOYMENT GENERATION PROGRAMME AND POVERTY STATUS OF DRESSMAKING SKILLS BENEFICIARIES
    (Family and consumer sciences society of Nigeria, 2016) Oduneye, F.E; Olajide, B.R; Adebisi, Winnifred Oluwaseyi
    Poverty, a concept with many dimensions and complexities has become a central global concern. All levels of government and Non-Government Organizations (NGOs) in Nigeria are fully engaging in finding solutions to problems arising from poverty including Ogun State Employment Programme (OGEGEP). This study examined the effect of OGEGEP on the poverty status beneficiaries in dressmaking skills acquisition. A two-stage sampling procedure was used to select 49 respondents who had benefited from the OGEGEP training. Primary data was collected using a well-structured questionnaire containing information on respondents personal characteristics and other relevant variables. Data were analyzed using descriptive (frequency, percentage and inferential (t-test) statistics. Results indicate that beneficiaries had an average age of 31.2years. Majority was female (67.3%), single (57.1%), self-sponsored (38.8%), level of involvement during the training was high among majority (53.1%). Though less than half (42.9%) of the beneficiaries were better off post training, only 36.7% had a moderately improved poverty status. There was a significant difference in the poverty status of dressmaking skills beneficiaries before and after the programme (t=-3.660, p=0.007). It was recommended that gains of OGEGEP intervention in dressmaking skills be sustained in the state.
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    SENSORY EVALUATION AND ACCEPTABILITY OF SELECTED COOKING METHODS ON SNAIL MEAT
    (Faculty of Education, University of Ilorin, 2015-06) Adebisi, Taibat Tunrayo; Abdulkadir, Shakirat Odunayo; Adebisi, Winnifred Oluwaseyi; Opaleke, Deborah Oluwayemisi
    The study investigated sensory evaluation and acceptability of selected cooking methods of snail meat. Snail meat of two varieties (Archatina archatina and Archachatina marginata) were processed through lime and alum washing prior to frying and roasting as two selected cooking methods. A total of 30 life snails of the two varieties used for the study. The snail varieties were processed before the meat were analyzed for sensory qualities. A total of 24 panelists were randomly selected trained and allotted to eight groups. Roasting and frying methods of cooking were used to assess for the colour, taste, aroma, texture and general acceptability of the snail meat. A nine point hedonic scale was used for scoring. Data collected was analyzed using mean, analysis of variance and Ducan multiple Range test. In the sensory quality finding, it was observed that the higest score of taste was obtained in lime treated roasted Archatina archatina while the least score was in alum treated roasted Archatina archatina. Higher significant (P<0.05) scores were obtained in the colour of alum treated Archatina archatina. Lime treated Archatina archatina and alum roasted Archachatina marginata. Aroma and texture scores were significant (P<0.05) higher than alum treated fried Archatina archatina. The most acceptable snail meat were alum treatedfried Archatina archatina, lime treated roasted Archatina archatina and lime treated roastedArchachatina marginata. It was concluded that roasting method of cooking snail meat is better because the methods retained their nutritive value. In addition, Archatina archatina recommended ahead of Archachatina marginata. Furthermore, either lime or alum washing is recommended for processing snail meat.