| Content | Abstract
This project focuses on The effect of malnutrition in children from 1 - 5 years, a case study of Kumbotso Lga of Kano state. The study examined the effect of malnutrition in children from 1– 5 years a case study of Kumbotso LGA of Kano State. The study had four objectives, four research questions. Survey and observation method were used for research design of the study, questionnaire was adopted as research instrument of data collection and data were analyzed in tabulated using contingency tables such as frequency and percentages. The study found that poor nutrition among children under-five years cause poor development of a child whether physical, social, emotional, intellectual etc and also cause lack of interest and study also found that about 90% of the respondent agreed that children that are well nourished perform better academically person that malnourished of 3 years above. The study concluded that parents ought to have some basic knowledge on how and when to feed their children given all the benefit of breastfeeding, mothers should breastfeed their babies for the first six month of life disregarding their traditional and cultural beliefs. The study further recommended that there should be an urgent need to invest in programmes that will enhance the knowledge of infant nutrition in Nigeria which the parents should follow to avoid malnutrition among children and public enlightenment campaigns directed at dissuading customers/consumers from the use of infant formula should be adopted and encouraged to do away with the cultural beliefs associated with breastfeeding. | CHAPTER ONE
INTRODUCTION
1.0 Background of the Study
The history of Kaduna Polytechnic can be traced way back to 1951, when the idea to start a Technical Institution in Northern Nigeria was thought about, the idea resulted into the establishment of Kaduna Technical Institute in 1956. The establishment of Technical Institute, Kaduna was as a result of the acceptance by the British Government on the recommendation of the Higher Education Commission, which suggested the upgrading of Yaba Higher College to Technical Institute and proposed Technical Institutes in Kaduna and Enugu. The institution was established with the objective of providing diverse instruction, training and research in technology, the sciences, commerce, the humanities and programmes of in-service instruction for members of the public service in Nigeria. In 1968, it amalgamated two training centres, namely; the College of Science and Technology and Staff Development Centre, with Survey Unit joining later. These formed the nucleus of its four- college structure then. Kaduna Polytechnic outside the Ahmadu Bello University (ABU) Zaria, is known to be the biggest higher institution in Nigeria. For the avoidance of doubt, the comparism includes all other polytechnics, universities, colleges of education and other centres of higher educational pursuits in the country. It is also rated as the largest technical institution in Africa. It is a large institution in physical size and numerical strength of students and staff population and in the number of programmes it runs. It is a polytechnic built on four campuses, each campus is as big as many higher institutions in the country. The Polytechnic is highly cosmopolitan with students from all over Nigeria and other countries. From a modest figure of 158 students in 1961, student enrolment increased to 894 by 1968. Currently, the polytechnic has over 25,000 students undertaking more than 138 programmes in 44 Academic Departments with staff strength of about 2,963 (Academic and Non- Academic) The late Premier of Northern Nigeria, Sir Ahmadu Bello, Sardauna of Sokoto and Late Alhaji Isa Kaita, Wazirin Katsina, the then Minister of Education contributed immensely towards the establishment of this institution. It is significant to note that the Late Premier, Sir Ahmadu Bello opened the Staff Development Centre officially in July 1964, after the first students’ admission in 1963. The Board of Governors of Kaduna Polytechnic was up to August, 1991 made up of representatives of the “eleven owner state governments”, universities and the private sector. It was responsible for the general supervision and control of the institution. The Board is now known as the Governing Council. The Rector is the Chief Executive Officer of the institution. In the performance of his duties, he is assisted by the Management Committee comprising the Deputy Rector, Registrar, Bursar, Polytechnic Librarian, the College Directors, Director of Medical and Health Services, Director of Works, Director Physical Planning, Director Centre of Technology Entrepreneurship Education and Development (CTEED), Director Kadpoly Consult, Director Special Duties and Director Strategic Planning and Data Management. The monumental growth and achievements, physically and intellectually have proved that the institution has maintained its Spider image. The “web” has spread from Nigeria to Africa and beyond.
Kaduna Polytechnic is envisioned to be a key player in the education and integral formation of professionally competent, service-oriented, principled, and productive citizens. Through its tri-fold function of teaching and training, research, and extension service, the institution aims to provide a system that is characterised by high public esteem and demand with high internal efficiency. It will be a prime mover of the nation’s socioeconomic growth and sustainable development through the provision of trained and competent manpower. The Polytechnic hopes, over the early years of this new century, to consolidate its leadership in flexible off-campus, on-campus and online learning. It will become the recognised leader in a number of highly significant research and development areas. It will achieve a totally integrated web-enhanced academic, administrative and business information system. It will become the “Polytechnic of first choice” for an increasing number of school leavers and will be identified as a prime source of web-based training and commercial expertise with a diverse international customer base.
The core Mission of Kaduna Polytechnic are as follows;
- Prepare Nigerians regardless of gender, social-economic status, creed and ethnic affiliation, to take control of their own destiny, liberating them from dependency and endowing them with initiative, creativity, critical thinking, entrepreneurial skills, democratic values and an appreciation of work and the world of work.
- Educate and train Nigerians for higher productivity and responsible citizenship in an environment where educational access is equitable.
- To accelerate the development of professionals ready to meet international competition.
- To inculcate nationalism and patriotism in the hearts and minds of the students and graduates.
- To provide expanded access for lifelong learning and training.
Kaduna Polytechnic was established based on these objectives;
- Produce semi-skilled, skilled and technical manpower necessary to restore, revitalize, operate and sustain the Nigerian economy and substantially reduce unemployment.
- Provide trained manpower in applied sciences, technology and commerce, particularly at professional grades.
- Provide the technical knowledge and vocational skills necessary for agricultural, industrial, commercial and economic development.
- Provide people who can apply scientific knowledge to the improvement and solution of environmental problems for the use and convenience of man.
- Harmonize and interrelate with industry and the labor market to provide people with competence-based training that is relevant to the socio-economic needs of society.
- Enable young men and women to have an intelligent understanding of the increasing complexity of technology towards becoming enterprising and self-reliant.
Department of hospitality management is a department in Kaduna Polytechnic, it is an offshoot of the previous department of food science and catering studies, which came into being in September 1972 offering introductory courses in hotel and catering studies, Nutrition and Dietetics studies. It took off with an initial intake of 37 students only in 1974, an introductory course in food technology commenced. By July 1998 the first set of HND graduants in catering and hotel management, nutrition and Dietetics were considered fit and awarded their certificate while the graduants of food technology were considered in July 1979. However, with an increase in student population, the management and NBTE decided on October 1981 to split the department into two autonomous departments, viz: a: Department of catering and hotel management b: Department of food technology. With the department becoming autonomous in 1981, a draft syllabus of 1987 and 1989 NBTE approved curriculum and courses specification of National Diploma and Higher National Diploma in catering and hotel management and Tourism were adopted by the department and academic programs commenced in the following:
a: HND in catering and hotel management
b: HND in Tourism
C: National Diploma in catering and hotel management
D: National Diploma in Tourism
E: Advanced certificate in catering and hotel management
F: Intermediate certificate in catering and hotel management
G: Pre-ND in catering and hotel management
H: Pre-ND in Tourism
In line with the best practices and norms, the department was later named Department of Hospitality, Leisure and Tourism management until 2015 when it was again split into two autonomous departments because of directives from National Board of Technical Education (NBTE) viz:
1: Department of Hospitality Management
2: Department of Leisure and Tourism management
The department of hospitality management as presently constituted run programs in the following courses:
1: HND Hospitality Management
2: ND Hospitality Management.
The department has two large kitchens and two restaurants, one set is used for training, while the remaining are used to serve meals to students and staffs. At the restaurant used to serve food to customers, continental and African dishes are offered. The service style is “table de hot” style of service. The kitchen is well equipped with cooking equipment’s and utensils example; Gas cooker, industrial mixer, pots etc. The restaurant is well finished with tables and chairs, air conditioner, fans and a mini bar. The waiters and cooks are the students who are under-going training.
Satisfaction is an overall customer attitude towards a service provider, or an emotional reaction to the difference between what customers anticipate and what they receive, regarding the fulfillment of some needs, goals or desire. Customer satisfaction is a common occurrence in our today’s competitive environment, as quality service delivery offered to customers is the key to sustainable competitive advantage for businesses whether small, medium or large scaled in any part of the world which include Nigeria (Biljana, 2011).
Satisfied customers form the foundation of any successful business because customer satisfaction leads to repeat purchases, business loyalty, and positive word of mouth which translates to more and more buying. There are numerous studies that have looked at the impact of customer satisfaction on repeat purchases, loyalty and retention (Biljana, 2011).
A restaurant with good customer service and quality always invites loyal and new customers whereas even a single poor customer experience can affect the image of the business as a whole. It is very important for a restaurant business to know and understand the concept of customer satisfaction in order to improve it and meet the requirement of the customers (Angelova & Zekiri, 2011).
In recent times, with the level of competition in businesses, small and large scale businesses are focusing their priorities towards customer’s satisfaction to be able to gain competitive advantage for survival, as they tend to make efforts in providing their customers with better service delivery. There is so much to be gained if business owners and managers understand that their customers are key to their survival and take adequate steps in ensuring that they are satisfied at all times to enable them return for more patronage, this understanding can have a long term effect on patronage as students by word of mouth can relate their experience with their mates who can tell others and with such the number of people who visit the restaurant will increase rapidly.
With the above understanding a research on accessing customer’s satisfaction of departmental menus is necessary as it will be used to understand how students and staffs can rate their levels of satisfaction based on the kind of customer service they receive from the eatry, this study will be of immense help to the owners and managers of restaurants especially those in Kaduna state polytechnic as they will see loose ends they are supposed to work on to increase their patronage.
Every business is interested to know more about their business impression and their customer’s perception which could help them bring positive changes and attract more customers, this is a known fact even amongst restaurant owners and managers in tertiary institutions such as Kaduna state polytechnic. Students and lecturers are the main patronizes of the restaurant and they may have divergent views as regards to the food quality, menu pricing and value they attach to what they receive, also how they feel about service promptness, friendliness of workers, the environment and the overall customer service if they are asked to rate service delivery as a whole.
Customers have more choices and flexibility these days, people are more aware of the value and the competition in purchases. In a restaurant business, if a customer is dissatisfied due to the poor service quality and product, he/she is more likely not coming back to the same place again.
Based on the need to understand really how customers feel about service satisfaction at the departmental restaurants in Kaduna polytechnic, this study will focus on data collection and analysis to fully understand what customer satisfaction has been for customers of the restaurant.
The objective of this study is in accessing customer satisfaction of departmental menus in Kaduna state polytechnic. This study amongst others will pursue the following specific objectives:
- To know menus provided in the restaurant.
- To find out customer’s expectations of menus.
- To find what brings satisfaction to a customer with respect to menu planned.
- Significance of the Study
This study is significant because it will lead to understanding the kind of menus provided in the departmental restaurant, also it will lead to understanding what customer’s expectation are about the menus served in the department and it will also lead to knowing what menus bring satisfaction to customers.
The study is designed to focus on knowing menus provided in the departmental restaurant, knowing what the customer’s expectations are of menus and finding out what brings satisfaction to customers in the departmental restaurant.
- Do you know the menus provided in the restaurant?
- As a customer at the departmental restaurant, do you have expectations on menus served?
- What brings satisfaction to you as a customer at the departmental restaurant?
| CHAPTER ONE
1.0 INTRODUCTION
This project is on Causes of food poison among catering establishment. Certain bacterial agents have been implicated in outbreaks of food poisoning on the basis of presumptive and inconclusive evidence.1 Year after year some of these same agents are reported in the literature without additional proof as to their etiological significance. As a result many misconceptions have arisen in textbooks and scientific journals regarding the role of such agents in food poisoning. It is the purpose of this paper to point out some of the problems in this field and to illustrate with a few examples some of the difficulties in assigning significance to these organisms. Many kinds of microorganisms have been alleged to cause food poisoning merely because they have been found in large numbers in implicated foods, or in the vomitus or stools of patients. Some of these bacteria are natural inhabitants of the intestinal tract of healthy persons and there is no reason other than the circumstantial evidence cited for assigning them causative rBles in food poisoning. Most food at the time of eating contains many kinds of viable bacteria and certain foods may contain millions of bacteria per gram without causing illness. In the latter circumstances it should not be surprising to find the kind of organisms which are isolated from heavily contaminated food also appearing in specimens of vomitus and feces.
When illness follows the eating of a specific item of food there may have been a lapse of many hours before a sample is collected for laboratory study. Often the food specimen is recovered from a garbage pail where it has been subject to contamination from other decaying foods and has been held at a temperature for a sufficient time to change the bacterial population from that present at the time of eating. Another error is the failure to exclude known food poisoning bacteria or their products as the cause of illness. For example, staphylococcus enterotoxin gives rise to well defined symptoms with illness appearing 1 to 5 hours (usually 2 1/2 to 3 hours) after swallowing the enterotoxin. There is frequently marked prostration, and in some cases shock. Vomiting and diarrhea are prominent symptoms and blood and mucus may be present in the discharges. The illness tends to be more severe when the incubation period is short. When a large number of persons presenting these symptoms is observed, it is important to rule out staphylococcus food poisoning before implicating another organism. Staphylococcus enterotoxin withstands boiling temperatures and for this reason it is possible to have enterotoxin present in a food after the organisms have been killed.
Many bacteria other than staphylococci have been assigned as causative agents in food poisoning outbreaks that were undoubtedly caused by staphylococcus enterotoxin. Although it is possible that other agents may simu- late staphylococcus food poisoning, there has never been a clearly proven example of such an exception. Aside from botulism and staphylococcus food poisoning which are caused by toxins preformed in food, other outbreaks of food poisoning follow the ingestion of living organisms. The symptoms and incubation period of the latter group, which include the salmonella and certain alpha-type streptococci," may not readily be distinguished or the condition diagnosed except by finding the specific agents and excluding other types of food poisoning. Too often only media selective for the Gramnegative intestinal bacteria have been used for the examination of specimens without concurrent use of media that support growth of the alpha-type streptococcus.
Recently several species of microorganisms such as paracolon bacilli," Salmonella pullodum,6 Proteus mirabilis, 7 Clostridium perfringens,8 and hemolytic streptococci9 have been implicated as possible causative agents of food poisoning. All of these microorganisms when grown in suitable media produce substances which are toxic for animals by the parenteral route. This property of culture filtrates of various microorganisms to produce diarrhea and vomiting in animals by the parenteral route has frequently given rise to difficulty in the identification of enterotoxic material. In distinction to the above, a true enterotoxin is toxic when fed in adequate amounts to suitable animals. They may also be toxic by the parenteral route.
Since many of the above microorganisms have been implicated from time to time over a period of years, it is imperative that their role in the etiology of food poisoning be established. A positive solution to the problem would involve the feeding- of cultures and filtrates to human volunteers. Obviously this procedure is not to be recommended, since in, the case of many members of the group of Gram-negative intestinal bacteria, their pathogenicity is unknown. Furthermore, in food poisoning outbreaks caused by certain well established salmonella species (e.g., S. enteritidis, S. cholera suis), an occasional person may develop a systemic infection. Although there is little evidence that other species of salmonella isolated in association with food poisoning produce systemic infection, the possibility of such infections is sufficient reason for condemning such an approach to the problem.
In the absence of a direct approach involving the feeding of living agents to human volunteers, proof of the etiologic significance of an agent in food poisoning outbreaks rests upon a number of observations and tests. A careful epidemiological study is valuable, especially in outbreaks in which a single item of food may be established as a common denominator for all who were made ill. This becomes difficult in the presence of a prolonged incubation period. If an implicated item of food can be secured, it is important to know what has happened to it and whether or not it has been kept under refrigeration or has been heated since the time of the outbreak. If, by good fortune, the food has been refrigerated, then a quantitative study of the bacteriological flora should be made, including a search for all probable food poisoning agents. A search should be made for agents in the stools and vomitus of patients, and blood cultures may be desirable in infections resembling those caused by salmonella.
In the case of food poisoning agents such as salmonella, which are associated with infection rather than intoxication, there may be some valuable information collected with reference to the development of agglutinins or other immune bodies in patients recovering from attacks of the disease. The interpretation of low agglutinin titers is unsatisfactory. In all cases where the agglutination test is employed the limitations of the test should be borne in mind, and the possibility of previous exposures or immunizations should be considered. It is well known that in mild attacks of gastrointestinal illness caused by salmonella, slight or no rise in agglutinin titers may be found in the sera of patients during convalescence.
1.1 BACKGROUND OF STUDY
Food borne diseases are multi factorial in origin. It could follow ingestion of Food containing infectious organisms or non infectious substances. Food-borne diseases (FBDs) constitute a serious public health problem worldwide. 1 There is an estimated 2 million deaths in children worldwide. 2 Chemicals, heavy metals, parasites, fungi, viruses and bacteria can cause food borne illness. However, bacteria related food poisoning is the most common, but less than 20 of the many thousands of different bacteria actually are the culprits. More than 90 percent of the cases of food poisoning each year are caused by Staphylococcus aureus, Salmonella, Clostridium perfringens, Campylobacter, Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus, and Entero-pathogenic Escherichia coli, proteus. Yeast have also been reported as contaminants from reuse of rubber bags. 3 These bacteria are commonly found on raw foods like salads, eggs, beef, vegetables, cheese, ice cream, unpasteurized milk, fish, fresh fruits, canned foods, mushrooms etc. 4 Incubation periods of the various organisms causing food poison differs. Normally a large number of food-poisoning bacteria must be present to cause illness.
There is neither racial, age nor sex predilection noted. However, some researchers have reported outbreaks of food poison involving specific group of bacteria in some areas. This depends on the source of food and method of food preparation which of course might be culture determined. Outbreaks of Staphylococcus aureus, Bacillus and proteus food poisons after eating in a restaurant have been reported by some researchers. In 2001, Norinaga Miwa reported an outbreak of staphylococcus aureus food poison due to the consumption of eggs in boxed launches prepared at their company cafeteria
Bacterial are group of microorganism all of which lack a distinct nuclear membrane (and hence are considered more primitive than animal and plant cells) and most of which have a cell wall of unique composition. Most bacterial are unicellular; the cells may be spherical (coccu) rod – shaped (bacillus), spiral (spirillum), comma – shaped (vibrio) or corkscrew-shaped (spierocheate). Generally, they range in size between 0.5 and 5um. (Elizabeth and Martin, 2003).
Food is any substance that people or animal eat or drink or that plants absorb to maintain life and growth. Food is any substance consumed for nutritional support for the body; it is usually of plant or animal origin. (Ezeronye, 2007). Food consists of chemical compounds which heterophilic living thing consumes in order to carry out metabolic processed. They are also substances which when introduced to the digestive system under normal circumstances contribute to growth, repair and production of energy.
Infectious agents comprise the largest category of food poisoning, but as seen from the above top categories, viral infections comprise the bulk of infected patients but are far less likely to cause hospitalizations and deaths than Salmonella bacteria. Because the bulk of "unspecified" causes is probably similar to the makeup of the diagnosed causes, this grouping of viruses and bacteria is considered to be the main causes of food poisoning in Nigeria.
Certain chemicals are considered toxins that can cause food poisoning. Although there are over 80,000 chemicals used in the country, only a few have been well studied. While most do not enter into foods, some do and cause food poisoning. An example of such a chemical is mercury, found in drinking water and in fish such as tuna and marlin. Other examples of chemicals that can be toxic if enough contaminates food and water are pesticides, polychlorinated biphenyls, and lead.
1.2 STATEMENT OF PROBLEM
Food poison has happen to be a major problem to the society, mostly to the eateries and fast food joints, any open place where eatable food are prepare and sold too people. The research have discovered that most of this food after a test on its sample happens to have virus types of food poisoning agents in them. Comparing it with most of the food prepared at individual homes. Due to this it cut the attention of the researcher to carry out this study, for more details causes of this food poisoning.
1.3 OBJECTIVE OF THE STUDY
The undisputed reason for this research which the whole work is center upon is to further the analysis and causes of food poisoning among the hospitality industry using the caterer as the study point.
Other objectives of this research work are.
- Highlight the importance of food hygiene to human health.
- Aviate the possible means and methods for preventing food poisoning and its outbreak in our society.
- Create awareness on the effect of food poisoning to the body system and for good living.
1.4 SIGNIFICANCE OF THE STUDY
This research work is significantly important to the society, the entire humans. This research will expose if not all, every source of food poisoning and the means of preventing them, this research work will also, create the awareness of the impending danger of food poisoning to the human body mechanism / system.
1.5 DEFINITION OF TERMS
Poisons: poisons are substances that cause disturbances in organisms, usually by chemical reaction or other activity on the molecular scale, when an organism absorbs a sufficient quantity
Food: Food is any substance that people or animal eat or drink or that plants absorb to maintain life and growth.
Food poisoning: Food poisoning is an illness caused by eating or drinking food or water contaminated with viruses, bacteria, toxins, parasites, or chemicals. |
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