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Dietary Knowledge and Practices among Non-Medical Staff at Babcock University in Ogun State, Nigeria

Oluwadamilare Akingbade, Ogechukwu Emmanuel Okondu, Matthew Akinola, Julius Olatade Maitanmi, Khadija Abubakar, Daniel Durodoluwa Faleti, Chinyere Florence Chigeru, Tolulope Deborah Oladimeji, Eyitomi Alao, Esther Nnennaya Umahi,
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Published: 31 December 2021

Abstract:Objective: Good nutrition is important in promoting health and is dependent on the quality of food eaten. Little has been researched on the dietary practices among the workforce in Nigeria. This study aimed at assessing the dietary knowledge, practices, and factors influencing dietary practices and work productivity among the non-medical staff of Universities. Methods: This is a descriptive cross-sectional survey of 398 non-medical staff of Babcock University who were selected using the multi-stage sampling technique. Data were analyzed using the Statistical Package for Social Sciences (SPSS 21) to compute frequency distributions, means, and standard deviations. Nutritional knowledge, dietary practices, and barriers to work productivity were assessed. Inferential statistical analysis was conducted using Pearson’s correlation coefficient. Results: The mean age among respondents was 38.68±11.04, with the majority being female 54.6%. of the respondents (61.1%) of Yoruba origin, about three percentiles (66%) were members of staff while (34%) were faculty members. The computed level of knowledge and dietary-based practices scores were (2.57±0.61) and (3.64±1.44) respectively, indicating poor knowledge and dietary practices, while the barriers that influence work productivity among workers (11.34±5.286) were high at 87.2%. No significant association was found between nutritional knowledge and dietary practices of staff and faculty (p=.154), but a significant association was found between dietary practices and work productivity of staff and faculty (p=.019) Conclusion: Health education and promotion of good nutrition should be incorporated in the workplace, interventions that will improve work productivity among workers are also encouraged. This will culminate in a well-fed and healthy workforce.
Keywords: staff / Package / knowledge and dietary practices / University / survey / strong

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