ABSTRACT
The study determined the knowledge, attitude and vegetable consumption pattern among staff of state secretariats, Asaba, Delta state, Nigeria. The data for the study were generated by interviewing 160 staff working at state secretariats Asaba, Delta State. The study was aimed to determine the knowledge, attitude and vegetable consumption pattern among staff of the state secretariats, Asaba using multistage sampling technique. The survey instrument was structured, validated and pretested questionnaire. The data was analyzed using statistical package for social sciences (SPSS version 20) and the results presented in frequencies and percentages .Forty-eight (48.8%) of the respondents were males, while51.2% were females. Majority (47.5%) were within 31-43 years, and 26.3% of them were at the age range of 44-56 years while few (3.8%) of the respondents were above 56 years of age. Majority (71.9%) of the respondents were married, while few 23.8%weresingle and 2.5% of the respondents were divorced/separated, 1.3% widows. Majority (86.9%) of respondents attained tertiary level of education, few (11.9%) had secondary school qualification and 1.2% had primary school qualification. Majority(94.9%) were Christians while few (5.1%) were Muslims and others (pagans)(1.3%).Ninety-six percent(96%)liked eating vegetables, majority (56.9%) consumed their vegetables mainly in soups compared to other sources. Few (20%) sliced their vegetables before washing while 78.8% wash before slicing. However 12.9%of the respondents forbid vegetables due to their culture while majority (93.8%) do not. Majority (98.1%) had a good nutritional knowledge about the benefits of vegetables consumption. Ninety-eight percent (98%) have heard about the nutritional benefits of vegetables from various sources. Majority (92.5%) knew the definition of vegetables, 80.6% had a good knowledge about the major nutrient present in vegetables, 96.3% showed that they had good knowledge about the right color of a healthy leafy vegetable which is dark green. Very few (6.9%) among the respondents had poor knowledge concerning the major function of vegetables in our daily meals. This study depicts that majority of the respondents working in the state secretariats’ had a good knowledge, attitude and vegetable consumption pattern.
TABLE OF CONTENTS
TITLE PAGE i
CERTIFICATION ii
DEDICATION iii
ACKNOLEDGEMENTS iv
TABLE OF CONTENTS v
LIST OF TABLES vi
ABSTRACT vii
CHAPTER 1: INTRODUCTION
1.1 Background of the study 1
1.2 Statement of problem 5
1.3 Objective of the study 6
1.3.1 General objective. 6
1.3.2 Specific objectives 6
1.4 Significance of the study 7
CHAPTER 2: LITERATURE REVIEW
2.1 Vegetable and its Classification 8
2.1.1 Root vegetables 8
2.1.2 Stem vegetables 8
2.1.3 Leafy vegetables 9
2.1.4 Flower vegetables 9
2.1.5 Fruit vegetables 9
2.1.6 Tubers 10
2.2 Vegetable and health 11
2.2.1 Vegetables and cardiovascular diseases 13
2.2.2 Vegetables and blood pressure 14
2.2.3 Vegetable and gastrointestinal health 14
2.2.4 Vegetables and vision 15
2.3 Nutritional Quality of Vegetables 15
2.4 Post Harvest Loses of Vegetables 16
2.4.1 Storage and preservation 18
2.4.2 General methods for preservation and storage of vegetables 19
2.5 Vegetable products 19
2.5.1 Dehydrated vegetables 19
2.5.2 Canned vegetables 20
2.5.3 Pickled vegetables 21
2.5.4 Vegetable paste, juices and powders 22
CHAPTER 3: MATERIALS AND METHODS
3.1 Study design 23
3.2 Study area 23
3.3 Population of the study 24
3.4 Sampling and sampling techniques 24
3.4.1 Sample size 24
3.5 Sampling selection 25
3.6 Preliminary activities 25
3.6.1 Preliminary visits 25
3.6.2 Training of research assistants 26
3.6.3 Questionnaire design and pre-test 26
3.7 Data collection 26
3.8 Data analysis 27
3.9 Statistical analysis 27
CHAPTER 4: RESULTS AND DISCUSSION
4.1 Socioeconomic characteristics of respondents 28
4.2 Vegetable consumption pattern of respondents 31
4.3 Nutritional knowledge on vegetable 35
4.4 Attitude of respondents towards vegetable consumption 42
CHAPTER 5: CONCLUSION AND RECOMMENDATION(S)
5.1 Conclusion 49
5.2 Recommendation(s) 50
REFERENCES
APPENDIX
LIST OF TABLES
Table 4.1: Socioeconomic characteristics of respondents 29
Table 4.1a: Socioeconomic characteristics of respondents 30
Table 4.2: Vegetable consumption pattern of respondents 32
Table 4.2: Vegetable consumption pattern of respondents 33
Table 4.3a: Nutritional knowledge on vegetables 36
Table 4.3b: Nutritional knowledge on vegetables 37
Table 4.3c: Nutritional knowledge on vegetables 38
Table 4.4a: Attitude of respondents towards vegetable consumption 43
Table 4.4b: Attitude of respondents towards vegetable consumption 44
Table 4.4c: Attitude of respondents towards vegetable consumption 45
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Vegetables are most important foods for human as they contain essential nutrients such as vitamins, minerals, proteins, fiber and bio-functional components that promote health while also being low in fat, sodium and calories compared to meats and other foods (Devine et al., 2008). They are equally seen as the edible parts of the plants that are eaten cooked or raw, as seen in salad preparation for the provision of a diversified, flavored, colorful, tasty, low caloric and protective micronutrient rich diet (Crawford et al., 2009).
Vegetable group is one of the essential groups of the foods which supply human with the need of protective nutrients, antioxidant and phytochemicals. They are generally herbaceous (non woody) plants that are cultivated in the market garden or truck farms as well as kitchen garden for home use (George et al., 2006).
Hills (2008) classified vegetables into three; Earth vegetables, Herbage vegetables and Fruit vegetables. Earth vegetables are those in which the edible parts are below the ground including modified stem and roots. Herbage vegetables are those above ground part which include stems, leaves, buds and flowers. Fruit vegetables are those in which their botanical fruits are usually cooked and rarely eaten raw except in salads. Diet rich in vegetables confer health benefits and may even be protective against the risks of different types of diseases such as cancer, stroke and diabetes (Van et al., 2000; Stan et al., 2008). They are naturally laxatives, ideal in case of obesity, appropriate for the elderly, sources of minerals, diuretics and antihypertensive, antianaemic and anticarcinogens (George et al…2008).
An increase in fibre intake through increase in vegetables consumption could help in health, weight promotion/maintenance and reduction, but only if the other nutrients (fat, protein and carbohydrate) are taken within the adequate content in relation to health/nutritional status of individuals (Howarth, 2010).
Most vegetables are high in water (>80%) and low in protein contents. Legumes such as peas and beans have relatively higher protein contents and sweet corn has a higher fat content. The dry matter content of most vegetables varies between 10 and 20%. Carbohydrates (3-20%), nitrogenous compound (1-5%), minerals (1%), crude fibre (1%) and fats (0.1-0.3%) constitute the dry matter. They also contains vitamins and flavour substances. Glucose, fructose (0.3-4%) and sucrose (0.1-12%) are carbohydrate constituents and they occur as storage polysaccharides particularly in tuber vegetables. Other polysaccharides such as cellulose, hemicellulose and pectin, contribute to the firmness of the tissue. The major constituent of nitrogenous substances include proteins particularly enzymes such as oxidoreductase (Lipoxygenase, phenol oxidase, peroxidase), hydrolase (protease, glycosidase, esterase), transferase (transaminases phases), (glutamic acid decarboxylase) and ligases (glutamine synthases) (Sivasankar, 2005). Vegetables, apart from providing nutrients, contribute to the appetizing colour, texture and flavor to the food (Sivasankar, 2005).
Green and yellow vegetables are rich sources of vitamin A and essential minerals, besides, vegetables play a significant role in human nutrition especially as a source of vitamin C (ascorbic acid), vitamin A, thiamin (B1), niacin (B3), pyridoxine (B6) folacin (also known as folic acid or folate (B9) and dietary fiber. Legume vegetables such as almond, filbert, pecan, pistachio) contribute about 5% of the availability of proteins of high quality as to their content of essential amino acid, (Craig and Beck, 2009).
Climate conditions particularly temperature and light intensity, have an exceptional strong effect on the nutritional quality of vegetable oxidation. Low temperature favors synthesis of sugar and vitamin C (glucose being the precursor to ascorbic acid) and at the same time decrease the rate of ascorbic acid oxidation (Sivansarki, 2005).
Vegetable consumption is an important dietary component of disease prevention. Adults who consume more vegetable are less likely to develop heart disease, diabetes, certain types of cancer and are more likely to sustain a healthy weight (US Department of Health and Human Services, 2010). The World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) recommend the intake of a minimum of 400g of vegetable (excluding potatoes and other starchy tubers) required by an individual per day for the prevention of chronic diseases and alleviation of several micronutrient deficiencies (FAO/WHO, 2004). Several countries have translated this target into the “Eat five vegetables servings a day” message (in short: “5 A Day”). However, not all the countries meet these requirements; even in the European Union several member states fail to meet this vegetable intake (European Food Information Council, 2012).
In 2013, the WHO estimated that approximately 5.2 million deaths worldwide are attributable to low vegetable consumption (WHO, 2015). The low consumption of vegetables globally (below the above requirement) is said to be responsible for the increased incidence of CVDs and cancers which is among the two leading causes of death worldwide (Wang et al., 2015). Low consumption of vegetables has also been ranked the sixth major risk factor for mortality in the world (WHO, 2015). Increased consumption of vegetables has been recommended as a key component of a healthy diet for the prevention of non communicable chronic diseases (Wang et al., 2015). In some parts of Nigeria, green leafy vegetables have gained a widespread acceptance as a dietary constituent, generally forming a substantial portion of the diet in the preparation of soups and stews (Ifon and Bassir, 2000). Some of the vegetables may be eaten raw or as a vegetable salad when shredded and cooked with water, extracts of oil palm fruits. This is generally eaten as an accompaniment with the starchy staples (Eyo and Abel, 2000). The daily recommendation specify at least three daily servings(240g) of vegetables with at least one serving of leafy vegetables involving dark green or orange leafy vegetable (nutrient rich vegetable) (Striegel-moore et al., 2006). Nurul et al (2012) observed that the daily consumption of vegetables among adults (55%) of different ethnics is still below that of the recommended amount by World Health Organization. The present study was prompted because of this need to ascertain the awareness on knowledge, attitude, and vegetable consumption among staff of state secretariat, Asaba, Delta state.
1.2 STATEMENT OF PROBLEM
Vegetables have been underutilized for a long time despite its availability in our locality (Reicks et al., 2004). Micronutrient malnutrition is still a major public health problem in Nigeria despite all efforts to eradicate the resultant disorders (Nnam and Nikki, 2000, 2005). The world have been witnessing global economic meltdown, the economic problem have definitely affected the consumption of vegetable intake in most of the developing nations which Nigeria is among. In Nigeria, the consumption of vegetable has been linked more to low income earners who easily have access to vegetables within their locality (Davide et al., 2015). The high-income earners tend to consume vegetables in processed forms. This consumption pattern of vegetables has led to the development of many chronic diseases and micronutrient deficiency, (Nnam et al; 2005). Majority of parents and guardians are mainly concerned on how to meet three basic meals of their wards, without the knowledge of nutritional benefits of vegetables (Nnam et al; 2005). This development now initiated the need to investigate the knowledge, attitude, and consumption pattern of vegetables among staff of state secretariat, Asaba, Delta State, Nigeria.
1 .3 OBJECTIVE OF STUDY
1.3.1 General Objective.
The broad objective of the study was to investigate the knowledge, attitude and consumption pattern of vegetables among staff of Delta State Secretariat, Asaba. Nigeria.
1.3.2 Specific Objectives
The specific objectives were to;
1. determine the socio-economic status of the study population.
2. determine the consumption pattern of vegetables by the study population.
3. ascertain their knowledge and attitude towards vegetable consumption.
1.4 SIGNIFICANCE OF THE STUDY
(i) This study would provide information on vegetables as in relation to its importance to human health.
(ii) It would generate information on the respondent’s knowledge, attitude, and vegetable consumption pattern.
(iii) It would finally provide data for program planners and serve as a source of reference materials for researchers. Furthermore, the result from this study would serve as reference to health professionals and others to have the knowledge of people towards vegetable consumption.
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