Browsing by Author "Lawal, A. S."
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Item Determinant Factors for Preference of Catfish as Better Protein Source for Middle Aged Nigerian Residents in Ilorin, Kwara State(Al-Hikmah Journal of Health Sciences, 2022-06-23) 1. Olubiyi, S.K; Idoko, K. K.; Umar, N. J.; Olaitan, O.L; Lawal, A. S.; Olubiyi, I.J; Canis, I; Igbinlade, S; Omotoriogun, MNourishment is a physiological peculiarity that plays a huge part in giving the energy expected to proceeded with metabolic working in the body. This study assessed the sources, reasons and preference of catfish as better protein source of catfish for consumption among middle aged Nigerian residents of Ilorin, Kwara State. The instrument was a self-structured questionnaire with a co-effective of 0.89 utilizing a test re-test technique. All theories were tried at 0.05 alpha level. The study reveals that the utilization of catfish among moderately aged Nigerian occupants of Ilorin, Kwara State was high; the level of the explanations behind consuming catfish among moderately aged Nigerian inhabitants of Ilorin, Kwara State was high; the degree of inclination of catfish as better protein source among moderately aged Nigerian inhabitants of Ilorin, Kwara State was high the information on catfish as better protein source affect the inclination of the moderately aged Nigerian occupants of Ilorin, Kwara State. Based on the above, it is hereby recommended that seminars should be given to elderly people in the society on the importance of catfish as better protein source in Ilorin and market women should also encourage wives to buy and cook catfish meals for their families and most especially, their husbands if he is within 35years and 55years.Item Evaluation of Food Handling Practices Before, During and After Preparation Among Food Vendors in Ilorin Kwara State(Faculty of Health Sciences, Al-Hikman University, Ilorin, 2022) Olubiyi, S.K; Ibrahim, T. J; Umar, N.J.; Anyebe, E.E.; Olubiyi, I.J; Lawal, A. S.; Canis, I; Omotoriogun, M; Kayode, O.OFood is an important basic necessity that provides nutrient and energy for growth and development of humans. Food handlers play a crucial role in ensuring food hygiene as well as the transmission of food poisoning. This study was aimed at assessing knowledge, practices of food handling and identify the associated factors for safe food handling among selected food handlers in GRA Ilorin. A cross sectional descriptive study was carried out on 191 food handlers that met the inclusion criteria. Data was collected using a pre tested questionnaires with the aid of research assistants and analyzed using SPSS version 28.0. The majority of food handlers were aged 25 to 35 years. 85% of food handlers had acceptable knowledge about food hygiene but good practice was practiced by very few handlers. 50.3% did not keep the work surface clean and disinfected, 25.7% dried dishes with their aprons, 47.1% cooked meat for 45 minutes, 39.8% did not wash vegetables before cooking, 48.7% had long nails and 40.3% continue to work even though they had an infectious disease like flue. The knowledge and attitude about food hygiene was good amongst food handlers but the practice of food hygiene was only fair. Direct observation of hygiene practices observation amongst these handlers revealed that most of them dried their hands with their aprons after washing them. The responsible authority should therefore continuously inspect these restaurants and set up safety precautions to protect the public