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Project Topic: PERCEPTION, KNOWLEDGE AND ATTITUDE OF UNDERGRADUATE STUDENTS TOWARDS THE IMPORTANCE OF BREAKFAST IN A PRIVATE TERTIARY INSTITUTION.

  • Type: Project
  • Department: Public Health
  • Project ID: PUH0071
  • Price: ₦3,000 ($20)
  • Pages: 96 Pages
  • Format: Microsoft Word
  • Views: 562

For more Info, call us on
+234 8130 686 500
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ABSTRACT
Life in the university involves both academic and social learning for students who are from different social, economic and ethnical backgrounds hence a change of environment which can impact on personality, attitudes and behavior of the students. This may be extended to the feeding habits and eventually to nutritional status of the students may make poor choices which may affect their nutritional status as they join university and this may continue throughout their campus life (Cruz, 2000; Isa & Masuri, 2011). University being a multicultural society, differences in foods habits is evident and this has been influenced by factor like acculturation, students’ class schedules, peer pressure etc. In these situations, their nutritional status can be impacted since one cannot tell if they are well nourished or not. Therefore the purpose of this study was to establish the perception, knowledge and attitude of undergraduate students towards the importance of breakfast in a private tertiary institution. The study was conducted within Babcock University using a cross sectional study design targeting the 8 resident halls residing within university with a sample size of 398 students using random sampling procedure from a total estimate of 3382 students. Data collection tool was a self-structured questionnaire. Data analysis was done using the Statistical Package for the Social Sciences (SPSS, Inc., Version 21). Descriptive statistics were calculated for all survey items. Pie Chart were performed to identify Differences in terms of responses to perception, knowledge and attitude of undergraduate students towards the importance of breakfast in a private tertiary institution.

 TABLE OF CONTENTS
Title page.        -------------------------------    ---------------        i
Certification    -----------------------------------------------        ii
Dedication    -----------------------------------------------        iii
Acknowledgement    -----------------------------------------        iv
Abstract        ------------------------------------------------        v
Table of contents
CHAPTER ONE: INTRODUCTION                             
1.1    Background to Study     ------------------------        2     
1.2    Statement of the Problem ----------------------        6
1.3    Justification of the Study    -----------------------        7
1.4    Research Questions    -----------------------------        8
1.5     Research Objective    ----------------------------            9
CHAPTER TWO: LITERATURE REVIEW        
2.1    Conceptual Framework ----------                    10   
2.1.0 The Concept of Breakfast    ---------                11
2.1.1 The Concept of Food Groups    ----------------            13
2.1.2 Micro- and Macronutrients    ----------------            14
2.2 Empirical Literature    ---------------------------            14
2.2.1 Components of a Healthy Breakfast as Related to Academic    Performance    --------------------------------------            15
2.2.2 Overall Diet Quality    ---------------------------            20
2.3    Theoretical Framework    ---------------------            23
2.3.1 Theory of Reasoned Action    ----------------            23
2.3.2 Concept Of The Model    ----------------------            26
2.4 Micro- And Macronutrients    ----------------------            28
2.5 Breakfast Consumption and Health Implications        33
2.6 Breakfast Models for Undergraduate Students            38
2.7 What Effect Does Missing Breakfast Have    -----            41
2.7.2 School Breakfast and Health Implications            44
CHAPTER THREE: RESAERCH METHODOLOGY       
3.1    Research Design    ----------------------------            50
3.2 Study Area    ----------------------------------            50
3.3 Study Population    ------------------                52   
3.4 Sampling Size    -----------------------                52
3.5    Sampling Technique    ------------------                53
3.6 Instrument for Data Collection    -------                54
3.7 Participants from Each Hall    ---------------            54
3.8 Validity and Reliability of the Instrument    ----            55
3.9 Data Analysis    --------------------------------            56
3.9.1 Exclusion Criteria    --------------------------            56
3.9.2 Inclusion Criteria    --------------------------            56
3.9.3 Ethical Consideration    --------------------            56
CHAPTER FOUR: ANALYSIS AND INTERPRETATION OF RESULTS    
4.1    Data presentation and Analysis    ------------        57
4.2     test of hypothesis     -------                        63
4.3    Discussion of Findings    -----------------------        74
4.4. Strengths Of The Study    ------------------------        80
4.5. Limitations Of The Study    ------------------------        81
CHAPTER FIVE:   CONCLUSION AND RECCOMENDATION              
5.1    Summary    of Finds    -----------------------------        83
5.2    Conclusion     -----------------------------------        90
5.3    Recommendations     -----------------------------        94
5.4    Suggestion for Further Research    ------------        96
    REFERENCES       
Appendix /Appendices


 


PERCEPTION, KNOWLEDGE AND ATTITUDE OF UNDERGRADUATE STUDENTS TOWARDS THE IMPORTANCE OF BREAKFAST IN A PRIVATE TERTIARY INSTITUTION.
For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

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  • Type: Project
  • Department: Public Health
  • Project ID: PUH0071
  • Price: ₦3,000 ($20)
  • Pages: 96 Pages
  • Format: Microsoft Word
  • Views: 562
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    Details

    Type Project
    Department Public Health
    Project ID PUH0071
    Price ₦3,000 ($20)
    No of Pages 96 Pages
    Format Microsoft Word

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