Browsing by Author "Joy, Adelabu Kikelomo"
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Item A DESCRIPTION OF THE PHYSICAL CHARACTERISTICS OF STUDENT RESIDENTIAL ENVIRONMENT IN RELATION TO FOOD ACTIVITIES IN UNIVERSITY OF ILORIN, NIGERIA(Faculty of Agriculture, University of Ilorin, 2019-03) Joy, Adelabu KikelomoThe design of student residential environment has implication for their food activities. This study, which was conducted through a cross-sectional survey of students resident on-campus, described the physical characteristics of student residential environment in relation to food activities (cooking and eating) in University of Ilorin, Nigeria. A multi-stage sampling technique was adopted and twelve (12) residence halls were purposively selected out of the twenty (20) residence halls on campus based on three criteria, namely: ownership, gender and design type. The systematic selection of 12% of students in each of the twelve (12) residence halls gave a total of 430 students that were used in the study. The data for the study were collected through the use of self-administered questionnaire and personal observation. Statistical analysis was done using the Statistical Package for Social Scientists (SPSS) software. The analytical tools used for the study were mainly descriptive statistics such as frequency tables and percentages. The result of the data analysis revealed that most (67%) of the residence halls had kitchen en suite design and most (92%) had butteries and restaurants within them to enhance the cooking and eating activities of students. The result also revealed that most of the food outlets (72%) in the residential environment were mainly butteries and snack shops while few were restaurants (18%). The study recommends that developers and stakeholders in student housing should pay more attention to the provision of facilities such as kitchens and restaurants that would enhance the cooking and eating of students within the residential environment.Item DETERMINANTS OF WORKPLACE SATISFACTION IN SECRETARIAT BUILDINGS OF SELECTED UNIVERSITIES IN OSUN STATE(Faculty of Environmental Sciences, University of Ilorin, 2018) Joy, Adelabu KikelomoEvidence linking workspaces to improved productivity is accumulating. However, it is not clear what attributes of workspaces stimulate satisfaction. The study investigated factors affecting workers’ satisfaction in secretariat buildings of selected universities in Osun State. Primary and secondary data were used. Multi-stage sampling technique was adopted for the study. The study stratified universities in Osun State into federal, state and private universities. Obafemi Awolowo University, Ile- Ife (O.A.U), Osun State University, Osogbo, and Bowen University, Iwo were selected in each category of the stratified universities respectively. Preliminary survey of secretariat buildings in the selected universities revealed a total of 852 workstations. Systematic random sampling was used to select 426 workstations (i.e. 50% of total sampling frame) by sampling workers from every other office on each floor in each secretariat building of the selected universities until all the workstations were examined. Data were analyzed using descriptive and inferential statistics. Results showed that 41.5% of respondents were female while 58.5% were male. It also established that 89.6% of workers had tertiary education and 80.9% had spent 2-5 years at their workplaces. Results of Principal Component Analysis revealed that workstation design, spatial features and building services, quality of social spaces, psycho-social factors, toilet location and size were the major factors affecting workplace satisfaction. The study concluded that design and organization of the workspaces were poor and inadequate, which induced low levels of workplace satisfaction at both individual and group levels in the secretariat buildings. The study suggested that workplace components in secretariat buildings should be thoughtfully designed around the workstation to improve workplace satisfaction.Item HARDENED PROPERTY OF BLENDED CEMENT MORTAR FOR SUSTAINABLE HOUSING CONSTRUCTION(Faculty of Environmental Sciences, University of Ilorin, 2019) Joy, Adelabu KikelomoThis study examined the influence of varying palm kernel shell ash (PKSA) content, as blended cement on the compressive strength of mortar cubes. Palm kernel shell ash was used as a substitution for ordinary Portland cement (OPC) from 10 to 40% at 10% intervals using mix ratios 1:2.75 and 1:2.36 together with river sand. The compressive strength of the blended mortar was tested for different curing ages, with the strengths at ages 14 and 28 days reported. Result showed that the compressive strength of PKSA-OPC mortar increased with curing age but decreased with increasing percentage of PKSA compared to the compressive strength of the control. For ratio 1:2.75, the compressive strength of the control with 0% PKSA was 13.57 N/mm2 while mix ratio 1:2.36, yielded 12.10 N/mm2 at 28 days respectively. This class of strength could be used for mortar type N, O and S classification. The compressive strength of 8.12 N/mm2 was obtained for 10% replacement at 28 days of age with percentage strength reduction to the control of 40%, while 20%, 30% and 40% substitution of cement with PKSA yielded compressive strength of 8.65 N/mm2, 7.43 N/mm2 and 2.97 N/mm2 respectively with percentage strength reduction to the control of 36%, 45% and 78% respectively. This research showed that PKSA has the potential of being used as a substitution of cement up to 40% to produce blended mortar.Item Influence of Residential Environment on Cooking Behaviour of Students on the University of Ilorin, Nigeria(Department of Civil Engineering, University of Ilorin, 2019) Joy, Adelabu KikelomoThis study assessed the effect of student residence hall design on cooking behaviour of undergraduate students residing on campus residence halls in the University of Ilorin, Nigeria. It compared the cooking behaviour of students in different residence hall types with respect to kitchen design (i.e. the suite type, the shared kitchen, the kitchen per floor and the no kitchen residence halls). It also identified differences in the cooking behaviour of males and females in the residence halls. A survey was conducted and 430 questionnaires were administered to elicit information from students in the residence halls on their socio-economic characteristics and cooking behaviour. Cooking behaviour was conceptualized as cooking preference, cooking frequency, cooking location and perception of cooking convenience in the residence halls. 416 questionnaires were retrieved (representing 97% response rate) and used for the analysis. Information on the residence hall design and availability of kitchen, washing sinks, and worktops in the residence halls was collected through the use of the observation schedule which was prepared and filled objectively by the researcher. Data was analyzed using descriptive and inferential statistics. The results revealed that gender and residence hall type significantly influenced the cooking behaviour of students. The paper concludes that architects and managers of students‟ residences need to pay attention to the provision of cooking spaces in female residence halls than in male residence halls. Also, cooking spaces should be located within or close to students‟ rooms to encourage use.