An assessment of food consumption within urban households in Osun State, Nigeria

Abstract

Purpose

Malnutrition affects one out of every three individuals living in developing countries. This disturbing state of affairs causes untold suffering. Little attention has been paid to the general food consumption within households in the developing countries. This study therefore aims to focus on the food consumption of urban households in Osun State, Nigeria.

Design/methodology/approach

One‐hundred‐and‐fifty‐eight nuclear households were purposively selected, which contained an average of four to six household members. Structured interview Schedule was used to collect information on the socioeconomic characteristics of the respondents, while a chart designed to collect information on daily individual food intake was also used. Statistical techniques like frequency count and percentage were used in data quantification of socioeconomic characteristics, while food composition table was used to analyse the Recommended Dietary Allowance met by the respondents.Findings – The results indicated that the body mass index (BMI) of women between the age range of 21 and 40 was 17.89, which implied mild malnutrition, while women who are 40 years and above had BMI of 18.64 which was marginal, whereas, their male counterparts of the same age ranges were normal with BMI of 23.69 and 20.81, respectively. Other age groups in the households had relatively normal BMI.

Research limitations/implications

The limitation of the research was that it only assessed nuclear households in urban areas. Future study could include extended and polygamous households in both urban and rural areas.

Originality/value

This research established the facts that women of reproductive age tend towards being malnourished as a result of inadequate nutrients intake and this could be corrected through effective nutrition education.

Citation

Funke Olumakaiye, M. (2007), "An assessment of food consumption within urban households in Osun State, Nigeria", Nutrition & Food Science, Vol. 37 No. 2, pp. 123-129. https://doi.org/10.1108/00346650710736390