Abstract:
Nutrition is a significant element of any physical workout schedule. A person with
satisfactory information on nourishment has a superior potential for success in
distinguishing between nutritional facts from nutrition fads. Reliable information on
nutrition has been believed to assume a significant function in advancing more
beneficial eating practices, and thus lead to the support of fitting body weight. Among
numerous exercisers in Ghana, physical activities are climax with devouring substantial
amount of fatty meats accompanied with carbohydrate foods like "fufu, ɛmotuo or
banku” and the drinking of alcoholic beverages. One contemplates whether they even
have a thought on nutrition and determination of diet. . It is against this basis that the
study did an intense research into the nutritional knowledge and practices of Exercisers
on Aburi Ridge, in the Eastern region of Ghana. The primary research instruments used
to gather information for the study were questionnaire, observation and interview. The
group of individuals in the study were all exercisers on the Aburi Ridge, in the Eastern
Region of Ghana. Results from the study indicates a greater percentage of the
respondents (62%) were male while the remaining 38% were female. Respondents
between the ages of 21 to 30 recorded 37.5%. Just 2.5% of the respondents were above
60years. Some respondents agreed (4.1+1.14) they exercise to keep stomach trimmed.
The respondents also agreed (4.41+0.91) that they exercise to maintain current weight.
Others agreed (4.18+0.90) they exercise to meet friends and to stay healthy
(4.49+0.93). They also agreed (4.55+0.92) that they exercise to ease stress. The
respondents agreed (4.67+0.47) to exercise when they see friends work out. About
49.1% of the respondents had knowledge in the nutrition related questions. Results
from the study shows that 220 (91%) of the respondents always eat lunch. However,
9% of the respondents failed to eat lunch. About 33% of the respondents took banku
and hot pepper after exercise. The respondents agreed (1.65+0.72) that there was an
improvement in cardio respiratory wellness levels, decrease in mortality, build and
maintain bones and decrease in diabetes. Improvement in memory and thinking were
similarly referred to as impacts of diet on exercise. About 55% of the respondents knew
that eggs and legumes are examples of protein sources other than meat.
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 Master of Philosophy (Catering and Hospitality)
degree