ABSTRACT
Overweight has become a major challenge in our community, and it is a risk factor to some diseases and such diseases can lead to death there by reducing the number of productive and active group of the country and also in the bead to reduce weight, some people tend to use supplements and drugs, but once they stop they tend to gain more weight than the initial weight. A Patibro recipe was developed to provide a solution to the afore mentioned problem. The study carried out was on development of recipes from local foods for weight reduction among adult females in Kogi state. The objectives of the study was to formulate a weight reduction recipe based on calorie level of selected commodities, determine the anthropometric status of female adults with their parity level, determine the meal pattern of the female adults, assess the body mass index of the respondents with their age differences, evaluated the proximate composition of the developed recipe, prepared meals using the formulated recipe, determined the effect of the meal after seven days on selected respondents. Nine research questions were raised and answered in consonance with the purpose of the study and five null hypotheses were also formulated and tested at 0.05 level of significance. Survey and experimental research design was adopted for the study. The study was carried out in Kogi State, which has three geo political zones two of which was used for the study. The population of the study was 408 overweight female adults in selected market and higher institutions in Kogi State. Multi stage sampling technique was used for the study, the sample for the study was 202 overweight female adults. Meals were prepared from the recipe and fed to selected respondents. Data obtained was statistically analyzed and computed using Statistical Package for Social Sciences (SPSS), version 20.0, descriptive statistics was used to analyse data in means, frequencies, and percentages for the objectives. Correlation was used to detect the relationship between BMI, and other variables. The acceptability of the meal was determined using real limit of numbers with 3.50 as the midpoint. The major findings were; that there was no significant relationship between the Body Mass Index and 6 socio-economic characteristics while there was a significant relationship between Body Mass Index, number of children and education. There was a higher increase in weight among married women compared to other categories, there was significant relationship between parity and Body Mass Index (P‹ 0.05), women with less number of dependence has higher weight than those with more number of dependence, age is significantly related to Body Mass Index (P‹ 0.05), Patibro recipe was accepted to a large extent when tested for its sensory characteristics, it also has a significant effect on the weight of selected respondents after seven days of consumption with the mean weight loss being 1.63kg, (3.63Ib). The trend of these results showed that there is need for nutrition advocacy, Seminars as well as campaign set up to accommodate all categories of women to enlighten them on importance of maintaining proper health, effect of junk food, warning signs of what is to come if proper health is not maintained.
TABLE OF CONTENTS
Title
Page
i
Declaration
ii
Certification
iii
Dedication iv
Acknowledgements
v
Table
of Contents vi
List
of Tables ix
Abstract
x
CHAPTER
1: INTRODUCTION 1
1.1 Background of the Study 1
1.2
Statement of Problem 6
1.3
Objectives of the Study 7
1.4
Research Questions 7
1.5 Hypotheses
8
1.6
Significance of the Study 9
1.7
Scope of the Study
10
CHAPTER 2:
REVIEW OF RELATED LITERATURE 11
2.1 Conceptual
Framework 12
2.1.1 Overweight
and obesity 12
2.1.2 Prevalence and time trends of overweight and
obesity 13
2.1.3 Etiology of overweight and
obesity 14
2.1.4 Obesity
prevention 18
2.1.5 Effects
of excess weight on health 22
2.1.6 Health
consequences of obesity 22
2.1.7 Measuring excess weight, and sensory evaluation 23
2.1.8 Dietary assessment methods 25
2.1.9 Regulation
of food intake 34
2.1.10 Patibro recipe
34
2.1.10 Proximate analysis 35
2.1.11 Sensory evaluation
36
2.2 Theoretical Framework 37
2.3 Related Empirical Studies 40
2.4 Summary of Literature Reviewed 45
CHAPTER 3:
MATERIAL AND METHODS 46
3.1
Design of Study 46
3.2 Area of the Study 47
3.3 Population for the Study
47
3.4 Sampling and Sampling Technique 47
3.5 Sample Size 48
3.6 Ethical
Approval
48
3.7 Instrument for Data Collection 49
3.8 Developing the Recipe 49
3.9 Data
collection Technique
53
3.10 Proximate Analysis 53
3.11 Sensory Properties 56
3.12 Validation
of Instruments
56
3.13 Statistical Analysis 56
CHAPTER 4: RESULTS AND DISCUSSION 58
4.1 Results 58
4.2 Findings of the Study 71
4.3 Discussion
of the Findings 72
CHAPTER
5: SUMMARY CONCLUSION AND
RECOMMENDATIONS
5.1 Summary
76
5.2
Conclusion 76
5.3
Recommendations 77
5.4 Suggestion for Further Study 78
References
79
Appendices 91
LIST
OF TABLES
2.1 Classification
of weight status in adults according to Body Mass Index 24
4.1 Frequency and percentage of socioeconomic
characteristics of female
adults in
relation with their BMI (150) 58
4.2 Frequency and percentage of
the parity level in relation to their BMI (150) 60
4.3 Frequency and percentage of
the meal pattern of the female adults
(150) 60
4.4 Frequency and percentage of their age in relation to BMI (150) 61
4.5 Patibro weight reduction recipe formulation 62
4.6 Basic nutrient content of Patibro recipe 64
4.7 Patibro Weight Reduction
Meal Time Table 65
4.8 Effect of Patibro recipe on selected respondents 66
4.9 Level of acceptability of
the meal 67
4.10 Regression analysis for socio-economic status of the adult females in
Kogi State. 68
4.11 Regression analysis for BMI and parity level of the adult females in
Kogi State. 69
4.12 Regression analysis for BMI meal pattern of the adult females in Kogi
State
69
4.13 Regression
analysis for BMI and age of the adult
females in Kogi State. 70
4.14 Regression analysis for effect of Patibro recipe 70
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND TO THE STUDY
Overweight and obesity used to be a challenge in developed countries
before now, but they are now becoming an epidemic in developing countries of
which Nigeria is included. Observations show that one out of every five adult
females is either overweight or has the tendency to be overweight, and this
tends to be a major issue as being overweight has lots of effects on health. In
a review study carried out by Neupane, Prakash and Doku (2016) Overweight and obesity are the fifth
leading risk for global deaths; at least 2.8 million adults die each year as a
result of being overweight or obese. In addition, 44 % of the diabetes burden,
23 % of the ischemic heart disease burden and between 7 and 41% of certain
cancer burdens are attributable to overweight and obesity. If nothing is being
done about the situation it might lead to diminishing of number of adults in
the society, which in turn may lead to a threat in the government and society
as the people in this age group are prospective leaders of tomorrow. In order
to reduce the likely occurrence of overweight among female adults, the
researcher is motivated to seek alternative diets from the local community,
develop recipes and seek the acceptability of meals among other commonly eaten
meals, therefore the need for a weight reduction meal.
A weight reduction meal is a meal prepared
from a developed recipe in order to reduce excess weight in the body and there
can only be a need for a weight reduction meal if there is an overweight or obesity
which can be determined by anthropometric status.
Anthropometry is the use of body measurements
to assess nutritional status; it is used to assess the size, shape and
composition of the human body. It primarily involves the description of body
size and shape. Anthropometry measurements are series of quantitative
measurements of the muscles, bone and adipose tissue used to assess the
composition of the body. It is measured using Body Mass Index (BMI), skin fold
test, waist to hip ratio and bioelectrical impedance. These measurements are
important because they represent diagnostic criteria for obesity. (Ariful,
Islam, Asadujjaman, Nuruzzaman, 2017).
Body mass index (BMI) is a measure of body
size. It combines a person’s weight with their height which indicates whether a
person is underweight, normal weight, overweight or obese. It is the body
weight divided by the square of the body height, expressed in units of kg/m2.
Commonly accepted BMI ranges are numbers below 18.5 kg/m2 are
underweight, 18.5-25 kg/m2 is normal weight, 25-30 kg/m2 are
overweight while 30 and above are obese (WHO 1995).
Overweight is therefore defined as the accumulation
of excess fat in the adipose tissue caused by energy imbalance that is energy
input being more than energy output. These can be as a result of the types of
food consumed, method of its preparation, quantity consumed, nature of work of
the consumer and lowered activity level. World Health Organisation (2014) defines
overweight and obesity as abnormal or excessive fat accumulation that may
impair health.
Overweight
might be influenced by several factors which include environmental factors,
genetic factors and medical factors. Mbah (2008) stated that multiple factors
influence weight gain, which includes genetic factors, endocrine level,
activity level, metabolic rates, stress and eating pattern. Recent studies also
emphasized the importance of other dietary factors that promote weight gain
other than fat.
There is solid evidence which demonstrates
that sugar rich soft drinks and a diet rich in total carbohydrates (instead of
protein) and refined carbohydrates (instead of whole grain and low glycemic
index carbohydrates) promotes weight gain, as well as weight regain following
weight loss (Larsen, Dalskov, Baak, 2010).
The
typical sedentary lifestyle, which is a result of modern environment and way of
living, is problematic with regards to the maintenance of energy balance.
Physical activity is no longer a natural component of work and transportation
for most people; rather, it is limited to those who are engaged in structured
physical exercise in their leisure time. Excessive weight gain is not
attributed only to low amount of calories expended, but also that many of the
sedentary activities that people are involved in seem to promote
overconsumption of food which in turn leads to weight gain (Chaput, Sj ö din
and Astrup , 2010). In order to reduce
weight gain, there is need to watch one’s activity level, types of food consumed
and the quantity consumed. It was observed from the pilot study carried out by
the researcher that most overweight and obese female adult in Kogi State tend
to attribute their weight to affluence and good living, hence they tend to be
careless in their consumption pattern, no wonder they have large hips and
protruded tummy which is obvious among females that are not too tall, hence the
need for developing a weight reduction recipe.
A recipe is a standardized and tested procedure for
preparing food, in which the ingredients to be used, their proportions, order
of mixing and the time and temperature for cooking have all been worked out to
produce a uniform and tasty product. A recipe can be newly developed, or edited
from an existing recipe, which should be developed to meet the need of a target
group, which can either be drink or food. Recipe development can either be
altering existing recipe to form something new or getting new inspiration when
eating out at a particular eatery. A good recipe can be replicated with or
without the developers presence and it will yield the same or almost the same
product, that’s why it has to be written out in a clear understandable manner
(Style Department, 2014). To develop a new recipe, the developer needs to
consider using sustainable and natural ingredients, so as to satisfy the client’s
curiosity about what type of raw ingredient is being used, to assess the developer’s
impact on the environment, to measure the impact on local businesses, and to
create a natural menu to satisfy eco-conscious customers. Developer also needs
to cook with ethnic ingredients and provide nutritional balance and documenting
nutritional information for menu items and food produced (John, 2012). A
Patibro recipe was developed using the standards listed above.
Patibro
recipe is a recipe developed by modifying normal diets to develop weight
reduction meal referred to as low caloric diet, that is a diet containing
calorie content ranging between 1200kilocalorie (kcal) and 1800kcal per day. The recipe is a recipe developed
calculatively by reducing the daily calorie requirement, having more of fruits,
vegetable, plant protein and low fat, low carbohydrate diet using staple foods.
(Researcher).
Food is
one of the basic needs of man, which when prepared and consumed in appropriate
proportion it keeps one healthy but if not consumed in appropriate proportion,
it may impair health. There are major nutrients in food which are fat,
carbohydrate and protein, the quantities to which these nutrients are being
consumed has a long way to go on an individual’s health. It’s a fact that the
amount of calories people consume either through food or drink has a direct
impact on their weight, if the calories consumed are greater than the one the
body burns, there will be weight gain, if the calories consumed are less than
the one the body burns there will be weight loss, while if the calories consume
are equal to the one burnt the weight remains stable (Sacks, Bray and Carey,
2009). Food varies across the globe among nations, ethnic groups, religion, and
families and even among family members according to types, processing, methods,
and the combinations in which they are served which could be referred to as
indigenous diet. Indigenous diets of any group of people are influenced by
their socio-cultural practices and types of food crops commonly available in
their environment.
Most
times the indigenous diet of any group of people influences their meal pattern.
Meal pattern is a feeding method which can be imposed by natural behavior,
which entails the food constituent and different quantities required for each
breakfast, lunch and dinner, (snacks inclusive). The meal pattern of an
individual has a role to play in the nutritional status of the individual, and
these in turn leads to the health condition of the individual. Just as meal
pattern had a role to play in individual, so also do biographical data (bio data)
and parity level (Neupane et.,al, 2016).
Bio data
is a document which contains all factual information about an individual’s
life, work experience, as well as items involving opinions, value, beliefs and
attitude that reflects a historical perspective. Bio data’s predictive
abilities are the axiom that past behavior is the best predictor of future
behavior (Lautenschlager and Shaffer, 1987).
Parity is
the number of times a woman is being pregnant and also carries the pregnancy to
a viable gestational age. (Borton and Chloe, 2009). The parity level of an
individual may have a link to the size as stated in Mbah (2008) that women with
four children and above have higher body weight than others.
It has
been observed that in Kogi State, which is the study area that women are used
to giving birth to lots of children, as children are seen as their heritage and
they love seeing them in their numbers. Also there are many indigenous diets
prepared with many ingredients in their usual traditional methods. The staple
foods of these people are mainly cereal grains, including rice, sorghum,
millet, and maize; and tubers, including cassava and yam and legume grains such
as beniseed, groundnut, beans. Their nutritional value is enhanced through
processing into various forms, cooking and then eating varieties of these
foods.
Kogi State is in the North-Central zone of Nigeria with three
senatorial districts which are Kogi Central, Kogi West and Kogi East and 21
local government areas. The main ethnic groups are Igala, Ebira, and Okun. The state is referred to as the
confluence state as it is the confluence of river Niger and Benue. The major
occupation is farming as agriculture is the mainstay of their economy. There
are many Farm produce from the state notably coffee, cocoa, palm oil, cashews, groundnuts, maize, cassava, yam, rice and melon.
1.2 STATEMENT
OF THE PROBLEM
A
pilot study was carried out by the researcher during which it was observed that
adult women that are overweight tend to attach it to affluence, high education
and big lifestyle. Adult females tend not to be aware that overweight and
obesity have been researched to have an increasingly adverse effect on health
and well-being which might lead to Potential problems such as cardiovascular
diseases, diabetics, cancer and many more (WHO, 2012). Current trends in
lifestyle management also promote weight gain and all over the socio media
several posts online advocates one supplement or the other for weight loss, the
sources of most of these supplements cannot be traditionally ascertained and
some adult females that intend to lose weight go for such supplements and once
it’s being stopped they tend to gain more weight which in turn it can lead to
death of the affected group, which leads
to incapacitation of the country’s active and productive group, which can also
affect the growth of the economy, these therefore call for a need for healthy
eating habit and lifestyle.
It is on the account
of this observation that the conceptualization of evaluating local diets with
low caloric value and designing of local recipes becomes pertinent to the
researcher. Could these local diets in meal pattern contribute to reduction in
weight gain among adult females in Kogi state? This is the problem this study
intends to investigate.
1.3 OBJECTIVES OF THE STUDY
The general
objective of this study is to develop recipes from local foods for weight
reduction among adult females in Kogi State.
The
specific objectives are to;
1.
determine the anthropometric status of selected adult females in Kogi
State
2.
determine the anthropometric status of selected adult females with their parity level
3.
determine the meal pattern of the selected female adult in Kogi State
4.
assess the body mass index of the respondents with
their age differences;
5.
formulate a weight reduction recipe based on
calorie level of selected commodities;
6.
evaluate the proximate composition of the
developed recipe;
7.
Prepare the meal using the formulated recipe;
8.
determine the acceptability of the meal
9.
determine the influence of the meal on weight
variation after seven days on selected respondent.
1.4 RESEARCH QUESTION
The following questions will guide the study.
1.
What is the anthropometric status of selected adult females in relation
with the socio-economic status?
2.
What is the anthropometric status of selected female adult compared to their parity level?
3.
What is the meal pattern of the selected adult females in Kogi State?
4.
What is the BMI of the respondents according
to the age difference?
5.
How can a weight reduction recipe be
formulated based on calorie level of selected commodities?
6.
What are the proximate nutrient content of the
weight reduction recipe developed?
7.
Can the meal be prepared from the formulated
recipe?
8.
What effect has the meal on the respondent’s
weight after seven days of dietary recall?
9.
To what
extent is the meal acceptable?
1.5 HYPOTHESES
HO1:
there is no significant relationship between the Body Mass Index and the
socio-economic status of the adult females in Kogi State.
HO2:
there is no significant relationship between the anthropometry and parity level
of the adult female in Kogi State.
HO3:
there is no significant relationship between the meal pattern and the Body Mass
Index of adult females in Kogi State.
HO4:
there is no significant relationship between the ages and Body Mass Index of
the adult females in Kogi State.
HO5:
there is no significant difference in weight of selected adult females in Kogi State
after seven days dietary recall.
1.6 SIGNIFICANCE OF STUDY
The
results of this study will be significant to weight reduction therapist, Nutritionist,
government, Home Economist and researchers
The
findings of the study will be useful to weight reduction therapist as the information from this study
will be used in making nutritional guide line for healthier living for clients
or patients by counseling them on what to consume to reduce and maintain a
standard weight. The study will be available on the internet and accessible by
the therapists.
The findings of the study will be useful to nutritionists as it will
enlighten them on what food choices, pattern and portion sizes to recommend to
adults to enable them maintain normal weight, and help overweight adults lose
weight. These details contained in the study will be made assessable for use on
internet and journals.
The information from the study may help
motivate the government to form and implement good nutrition policies that will
enlighten the public on the importance of good food habit in order to boost the
nutritional status of the population at large. This will be made possible
through seminars and health advocacy.
The result of this study can be used by Home Economists to develop training
seminar and educational materials to promote greater nutrition knowledge,
healthy attitudes and dietary practice among overweight and obese people in the
society. These details contained in the study will be made assessable on
internet, seminars and journals
The study
provides information on development of recipes from local foods for weight
reduction among adult females; researchers
will benefit from this study as it will serve as a reference material for them.
This work will be made available in libraries and internet.
1.7 SCOPE OF THE STUDY
The study was
restricted to developing a seven days weight reduction meal formulated from local
foods among overweight Adult females in tertiary institutions and market areas
in Kogi State, Adult females are women between ages (18-59) this are women
between the reproduction age and the older women. For the study the researcher
worked with non pregnant women and non lactating mothers, determined their
anthropometric status, described their
socio-economic characteristics, determined the food pattern of the study area, formulated
a weight reduction recipe, prepared a meal from the developed recipe and
determined the effect of the prepared meal on the respondents and the
acceptability of the meal. Local food commodities that were used are beans,
rice, yam, oranges, watermelon, bread, soymilk, egg, Fluted pumpkin (ugu), wheat,
garden egg, okro, jute (ewedu), bambara nut, plantain and maize.
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