Assessing students perception and food preference

Assessing students perception and food preference

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  By: AKOTO STEVEN TOPIC: ASSESSING STUDENTS’PERCEPTION AND FOOD PREFERENCES AT KWADASO AGRICULTURAL COLLEGE
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  BACKGROUND OF THESTUDY Student eating habits on campus show varying preferences influenced by taste, cost, and convenience. Among the common foods, Waakye and Gari & Beans stand out as popular choices. Understanding these preferences helps improve nutrition, campus food planning, and student well-being.
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  PROBLEM STATEMENT • Thereis limited information on the reasons behind students’ food preferences at Kwadaso Agricultural College. The absence of data hinders effective menu planning and nutrition interventions. Hence, the need to study students’ preference between Waakye and Gari & Beans.
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  GENERAL OBJECTIVE • Tostudy students’ food preferences between Waakye and Gari & Beans at Kwadaso Agricultural College.
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  SPECIFIC OBJECTIVES • Toidentify factors influencing students’ choice • To determine the frequency of consumption of each meal. • To determine the relationship between food preference and socio-economic factors.
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  RESEARCH QUESTIONS • Whatfactors influence students’ choice of food? • Which of the two meals is most preferred and why? • How often do students consume each food? • What role does cost or nutrition awareness play in their choice?
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  JUSTIFICATION • The studywill help improve campus meal planning, provide insight into students’ nutritional behavior, and guide food vendors in meeting student demand. It also supports nutrition education and institutional food policies.
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  LIMITATIONS • Limited tostudents at Kwadaso Agricultural College. • Possible bias in self-reported preferences. • Time constraints for data collection.
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  DELIMITATION • Study confinedto current full-time students. • Data collected through questionnaires only.
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  METHODOLOGY • Materials: Questionnaires,interview guides, laptops, stationery. • Methods: Use of descriptive survey design, data analyzed statistically.
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  STUDY AREA • Thestudy will be conducted at Kwadaso Agricultural College, Kumasi, Ashanti Region.
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  RESEARCH DESIGN • Adescriptive survey design will be used to collect data from students across different levels.
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  POPULATION • The populationwill include all students of Kwadaso Agricultural College.
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  SAMPLING METHOD ANDSAMPLE SIZE • Stratified random sampling will be used. A total of 100 respondents will be selected from different levels.
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  INSTRUMENTATION • A structuredquestionnaire will be used, consisting of closed and open-ended questions.
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  DATAANALYSIS • Data willbe analyzed using descriptive statistics and chi-square tests to determine associations.
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  REFERENCES • FAO (2020).Food Choice and Nutrition among Youths. • Owusu, E., & Asante, M. (2021). Determinants of Food Preferences among Students. • WHO (2019). Healthy Eating Habits in Educational Institutions.