DETERMINING THE PREVAILING CAUSES AND PREVENTIVE PRACTICES OF FOOD POISONING AMONG STUDENTS IN BOLGATANGA VOCATIONAL TECHNICAL INSTITUTE

dc.contributor.authorDIANA KWAKYE MARFO
dc.contributor.author7201180019
dc.date.accessioned2023-12-04T14:03:37Z
dc.date.available2023-12-04T14:03:37Z
dc.date.issued2023
dc.description.abstractThis study sought to ascertain the prevailing causes and the preventive practices of food poisoning among students in Bolgatanga Vocational/ Technical institute. The study targeted a population of 2357 out of which 500 students were sampled with random sampling technique used to select the sampling. The study adopted deductive design and descriptive research design to study the variables. Food poisoning in developing countries is said to be because with many factors such as traditional processing methods, inappropriate holding temperature, poor hygienic practices, the prevalence is intertwined with other economic issues, and enforcement mechanisms. In African, the incidence of foodborne diseases is estimated at 3.3-4.1 episode per person per year, both food and water borne diarrheal diseases is estimated to cause between 450,000-700,000 death in African annually with many sporadic cases unrecorded. In Ghana context, students particularly in the boarding houses in recent times are challenged in increasing foodborne infection, food poisoning cases are due to the consumption of unhygienic foods, pesticides residue in foods or water and inappropriate storage condition which the Bolgatanga Vocational/ Technical Institute in the Upper East Region is of no exception. The provision of safe food for students is of great concern to government and other stakeholders as it improves health, growth and development of beneficiaries and encourages continued education to developing countries. Therefore, there is the need for this study to contribute policy development in tackling food poisoning among students, workers both in public and private institutions in the country at large and Bolgatanga especially. The study concluded that the hygienic practices in the overall students is abysmally inadequate, and therefore recommend that management of Ghana Health Service, Management of various educational institutions must organize sensitization programs on food poisoning and the importance of maintaining high standard of hygiene to lessen the prevalent incidence of food poisoning.
dc.identifier.urihttps://ir.aamusted.edu.gh/handle/123456789/1152
dc.language.isoen
dc.titleDETERMINING THE PREVAILING CAUSES AND PREVENTIVE PRACTICES OF FOOD POISONING AMONG STUDENTS IN BOLGATANGA VOCATIONAL TECHNICAL INSTITUTE
dc.typeThesis
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