ABSTRACT
This study was carried out to determine the frequency of consumption of local and continental snacks amongst secondary school students. Socio demographic characteristics of the students were also assessed. 400 structured questionnaires were administered to secondary school students (both government and private) to assess the frequency of consumption of selected local and continental snacks, snack preference and the reasons for preference. The questionnaires were analysed using descriptive statistics approach to determine the questionnaires.61.8% of the students were males while 38.3% were females. Most of the snacks are consumed monthly and some snacks are consumed on a daily basis due to the fact that they are assessible and affordable. This study also shows that both local and continental snacks were relatively consumed on the average among the students.The study also showed that the frequency of consumption of both local and continental snacks was relatively on the average among the respondents. There was also a clear indication that snacks like chin chin, biscuit, doughnut, ‘‘Akara’’, ‘‘guguru’’ and ‘‘epa’’ are consumed on a daily basis due to the fact that they are assessible and affordable. The preference of some continental snacks to some local snacks was also observed in this study.
CHAPTER ONE
INTRODUCTION
There is always the need and desire to eat in man, but its adequacy really matters. This adequacy is determined by the quality and effective utilization of the nutrient consumed.
In most parts of Nigeria, people depend on ready-made convenient foods for their nutritional requirements, such foods include; biscuit, breads, cakes, roasted corn, roasted plantain (‘‘booli’’), plantain chips (‘‘Ikpekere’’), fried maize paste (‘‘kokoro’’) and others. These foods can serve as main meals or in between snacks for both children and adults (Olumakaiye et. al., 2008)
The saga of human nutrition and the improvement of human health has been reflected in the effort of many scientists who have belief that human performances and well being, both physical and mental depends primarily on what is eaten (FAO, 1994).
Many people are paying considerable attention to what they eat, and with the idea that food intake is closely related with the sense of well being, more and more people seek for nutritional information and this advance in knowledge towards nutrition , which has had a great effect on our diet over the last 300 years (Lauden, 2000).
As more people are bombarded with facts and figures concerning nutrition, assuming greater responsibility of their health and well being, it is obvious that women also need to have a sound knowledge of nutrition, so as to be sure of what type of food products to consume, even though resources are available to buy almost all food products.
A snack is seen in western culture as a type of food not meant to be eaten as a main meal of the day – breakfast, lunch or dinner but rather to assuage a person’s hunger between meals, providing a brief supply of energy for the body (James A.S, 2005)
Snacking patterns begin early in life. Parents quickly respond to babies cry for food. Not only do the babies dictate when they eat, but what they will eat. While parents want to shape children’s eating , young children and adolescents do a good deal of snacking, and they may consume as much as one- fifth of their food from grazing which is irregular snacking at home or elsewhere.
Snacking may or may not be bad. Some snacks like potato chips, carry not only excess calories but also surplus fat and salt. While some snacks do not provide the best balance of nutrients, they may be fortified with various nutrients. Snacks of candy or other foods can cause a person to gain weight. (Foskett et. al., 2004) Snacks and light meals are popular forms of catering at any time of the day or night and there is a wide variety of foods to be offered e.g. Pies, chips, chin-chin, sandwiches, fritters, samosa, popcorn, spring rolls, crisps e.t.c. (Foskett et. al., 2004)
Therefore, snacks provide items which are suitable for people requiring something quickly or something light to eat.
Examples of some local snacks
- ‘‘Akara’’ (Beans cake): A deep fried snack which is prepared usually from wet- milled and whipped cowpea paste and flavored with other ingredients like onion, pepper and salt.
- Fried Yam (‘‘Dundun’’): A deep fried snack which is made from yam. The yam is cut into small parts.
- Roasted plantain (‘‘Booli’’): It is made from ripe or unripe plantain; it can be eaten with groundnut or palm oil.
- Fried over ripe plantain (‘‘Dodo Ikire’’): A deep fried snack that is made from over ripe plantain. It is sometimes mixed with pepper.
- Roasted corn: It is made from corn. It can be eaten with coconut or ‘‘ube’’ (pear).
Examples of some continental snacks
- Chin-chin: It is made with wheat flour which is mixed with butter, sugar, baking powder, egg e.t.c. it is diced and deep fried in vegetable oil until slightly brown.
- Pie: It can be meat, fish or chicken pie made into small sizes of about 5cm. it is made with flour and filled with fillings of mashed potatoes, carrot, onion and either beef, fish, or chicken.
- Sausage rolls: it is made from short pastry, sausage meat seasoned and cut into short lengths.
- Puff-puff: Small round ball made from wheat flour, sugar, yeast e.t.c. and deep fried in vegetable oil till it is brown.
- Burger: A snack made from flour, yeast, salt e.t.c. and filled with vegetables like lettuce, tomatoes, cabbage e.t.c. It is also filled with beef or chicken.
Local Snacks
Concern for cleanliness and freshness often discourage people from eating them. Lack of refrigeration is often construed as lack of cleanliness or hygiene. On the other hand, local snacks often uses particularly fresh ingredients for this very reason. It is distinguished by its local flavor and most are purchased on the side walk, without entering any building.
The local snacks are sold by itinerant sellers from trays or boxes on their heads, from stalls in the markets, in schools or by the way side in small rural towns as well as larger urban centers. The outdoor eating habit is therefore not new or strange to western Nigerians. This is likely to have affected their attitude to “foreign” (continental) snacks which could be incorporated readily into existing patterns of consumption.
CONTINENTAL SNACKS
They are mainly sold in restaurants and fast foods also capitalized on the modernizing processes of the country, and have come to represent class, status and wealth structures.
1.1 Problem Statement
There is an increase in the consumption of snacks among students. This may be due to parents inability to prepare meals for them because of their busy lifestyles or because most students leave for school early and get home late in the afternoon.
1.2 Justification
This project is to estimate the rate at which secondary school students in Abeokuta south local government accept and consume local and continental snacks. The study is justified in its attempt to determine and assess the frequency of consumption of local and continental snacks amongst secondary school students in Abeokuta south local government via subject consumption habit.
1.3 Broad Objective
To determine the frequency of consumption of local and continental snacks amongst secondary school students in Abeokuta south local government.
1.4 Specific Objectives
To evaluate the frequency of consumption of local snacks amongst secondary school students in Abeokuta south local government.
To estimate the frequency of consumption of continental snacks amongst secondary school students in Abeokuta south local government.
To determine the reason for preference of local snacks over continental snacks amongst secondary school students in Abeokuta south local government.
