Nutrition Knowledge And Cooking Practices Of Fast-Food Vendors In Kumasi Metropolitan Area In Ghana

Abstract

Fast foods operators have been identified as stakeholders responsible for meal preparation and provision to majority of the populace. However, there is little known about their general knowledge on nutrition and diet-related diseases. This study therefore aimed at assessing the nutrition knowledge and cooking practices of fast-foods vendors in the Kumasi metropolis of Ghana. This study was a quantitative cross-sectional design conducted in three suburbs (Bantama, Suame and Tafo Sub Metro). A sample of 210 fast-food vendors was recruited for the study. A simple probability sampling technique was used to select the study site and fast-food operators were selected for interview based on chance per their location. The study used structured questionnaire after pretesting at Kwadaso sub-metro. The data generated was entered into SPSS version 25 for analysis. Inferential statistics such as chi-square were used to compare the knowledge scores with the participants’ social demographic characteristics. Out of a total of 210 participants recruited for the study, 66.2% were females and 33.8% males. Majority of them were within the age range of 21-25 years, with 5% being 30 years old or older. At least all the participant had received some formal education. More than 80% of them had attained pre-tertiary education. Majority of the participants received nutrition education at the pre-tertiary level, and about 5% at the university. About half of them had inadequate knowledge in nutrition, with 6.2% having adequate nutrition knowledge. A little above 40% had moderate knowledge in nutrition. Also, 60% of the participants had inadequate knowledge on diet-related NCDs while 5.2% had adequate knowledge. A significant difference was observed in the knowledge adequacy among the participants’ gender and level of education. Almost all the participants used the same oil several times for deep frying and majority of the participants prepared shito or stew with the re-used oil. In effect, majority of the fast-food operators had inadequate knowledge in nutrition and diet-related diseases. The study recommends that the Municipal Assembly should collaborate with the relevant institutions to organise nutrition and health seminars for all fast-food vendors before certifying their operations. Again, the Ministry of Education should include nutrition and health as a course in the catering institutions