An assessment on the nutritional status of students of Isa Mustapha Agwai 1 Polytechnic, Lafia Department: Hospitality Management By: Ayaka001 Project ID: 6966 Rating: (5.0) votes: 1Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractNutritional knowledge is one of the important factors for the selection and consumption of adequate diet which improves the nutritional status of an individual. The present study assessed the nutritional status, knowledge and food habits of the students of Isa Mustapha Agwai 1 Polytechnic, Lafia. The broad objective of the study is to carry out an assessment on the nutritional status of students of Isa Mustapha Agwai 1 Polytechnic, Lafia. The study is survey descriptive in nature and the target population is the students of Isa Mustapha Agwai 1 Polytechnic, Lafia. The sample size for this study is one hundred and twenty students (120), which was determined using random sampling technique. The study adopted both primary and secondary methods of data collection. Primary data were collected using a structured questionnaire and the data collected from the students were presented and analyzed using simple percentage method of data analysis. Findings from the study revealed that lack of simple knowledge of nutrition, insufficient resources, time/lecture, weight reduction and loss of appetite are the problems facing the nutritional intake of the undergraduate students of Isa Mustapha Agwai 1 Polytechnic, Lafia. The study therefore recommends among others that there should be nutrition education sessions for students to increase their knowledge and benefit regarding proper diet and its effect on their health. The study also recommends that there is a need to focus on the dietary education of the students to choose correctly different food products containing all the healthy food groups like vegetables, fruits, dairy products, meat and cereals to avoid all type of nutrient deficiencies....Preview Download Preview +Other Hospitality Management project topics and materials you might be interested in»The economic importance of hospitality industry to the nation»Importance of interpersonal relationship between restaurant and kitchen staff»Effect of economic depression on the marketing of hotel products»Roles of equipment availability on employee performance in the hotel industry»Production of assorted snacks from composite flour with special references to sweet potato»Utilization of rice for the production of snacks and bread»The effect of corona virus pandemic (covid - 19) on the profitability of hotels establishment»Examining the impact of online reservation system on the profitability of the hotel»Enriching Nigeria menu with the use of soya beans»The effectiveness of health insurance as a motivational tool in the hotel industry - case study of selected hotels in Ikorodu, Lagos»Critical examination of safety and security concern in hospitality industry - case study of Exclusive Mansion»The causes of food poisoning - effect and their control»Impact of marketing communication in promoting tourist destination - case study of Katsina metropolis»Evaluate the service delivery and customer satisfaction in hospitality industry»The effect of quality services on customer satisfaction - case study of Destiny Castle Hotel