Abstract:
This work examined the dietary needs of adolescents who are boardersin a second cycle
institutions in the Kumasi Metropolis. The specific objectives were to: outline the types
of meals taken in the dining hall of the institutions; identify factors that determine the
provision of adequate meals in the boarding institutions; and assess the perceptions of
the students towards the meals taken at the dining hall of Opoku Ware Senior High
School. The study employed mixed methods and used questionnaires and personal
interviews to collect data on the dietary needs of the students from a sample of eighty
students, ten kitchen staff and one tutor of the school. Data were meticulously gathered
on key variables such as age, sex, and educational status of the kitchen staff using
written questionnaires and double entered into SPSS version 16 installed on windows
XP. The study revealed that meals provided at the dining hall for the students, contained
all the important food groups, though the students were dissatisfied with the quality and
quantity. The study also found out that inadequate and unreliable government
subvention was a major constraint in the provision of adequate meals in boarding
institutions in the country. It was also revealed that the students purchased other foods
such as kenkey, banku, rice and beans whilst in school to supplement the meals provided
at the dining hall. From the findings, recommendations made included the need for
intensification of nutrition and health education in second cycle institutions on the
consequences of meal skipping by the Ghana Health Services, so that these adolescent
students could improve their concentration in class for better performance, having been
adequately fed at the dining hall.
Description:
A THESIS IN THE DEPARTMENT OF HOSPITALITY AND
TOURISM EDUCATION, FACULTY OF VOCATIONAL
EDUCATION SUBMITTED TO THE SCHOOL OF GRADUATE
STUDIES, UNIVERSITY OF EDUCATION, WINNEBA IN
PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE
AWARD OF THE MASTER OF TECHNOLOGY (M TECH)
CATERING AND HOSPITALITY
AUGUST, 2016