Investigating students’ perception of food services in second cycle institution a case study in the Bolgatanga Municipality

Abstract

ABSTRACT Catering services are critically important in providing an ideal environment for good nutrition and dietary habit to students. The provision of safe food for children of school going age is of great concern to governments. This is also needed by other stakeholders as it improves health, growth and development in developing countries. Foodborne diseases (FBD), an outcome of poor hygiene practices are reported internationally in schools. These tend to defeat the aims of quality food provision. The objective of the study was to investigate students’ perception of food services in Second Cycle Institutions. The study employed a mixed method research approach. The researcher adopted the case study design in carrying out the study since it was explored through one or more cases with a bonded system. Field observation, In-depth interviews and questionnaire were the appropriate instruments used in collecting primary data from the field since the research design is a mixed method. Quantitative data was coded for easy categorization and entry. Quantitative data were processed using the Statistical Package for Social Scientist (SPSS) software. Results were presented by the use of tables, pie-charts and graphs. Half of the respondents were female (50.7%) whilst the rest were male (49.3%). The study showed that majority of the students were within the ages of 18 to 20 years (58.7%). Results from the study shows that the students agreed (3.21+1.21) that they want some of the foods on their menu changed. The results also showed that students agreed (3.03+1.08) that they eat a balanced meal from the dining hall. The students agreed (3.00+0.55) that they knew what a balanced is. The students also agreed (3.00+0.56) the menu provided them with a variety of foods. The respondents disagreed (2.64+1.36) that the time between meals is too much. The students also disagreed (2.47+1.32) that they feel nourished after eating. The students disagreed (2.31+0.84) that the food served at the school was enough was for them. The results also showed that the cans used in serving food for the students was enough (2.82+0.81). The students agreed (3.05+0.32) that they were made to fetch water from the kitchen for cooks to prepare food. The study also agreed (3.14+1.36) that students sometimes wash the cans and other utensils at the pantry during lessons or break. Students also agreed (3.06+1.32) that they are made to carry food from the pantry to the dining tables during lessons or break. The students concludes students disagreed they feel nourished after eating. The students strongly disagreed that they ate fruits, proteins, egg and meat each day. They also strongly disagreed that they did not like the meals served in the school. The students also strongly disagreed that the dining tables and chairs are enough for the students. The respondents again strongly disagreed that the quality of food served was satisfactory. The students further strongly disagreed that they eat proteins every day. The students strongly disagreed that they eat fruits in the school. The study concludes that students were made to fetch water from the kitchen for cooks to prepare food. The study concludes that there must be effective supervision on the catering activities in the school. This will help provide balanced nutrition to the students. There must also be quality audit in the kitchen by the regulatory bodies