ASSESSMENT OF KNOWLEDGE, USE AND PERCEPTION ON CONSUMPTION OF FOOD CONTAINING BIO-ACTIVE COMPONENTS AMONG SELECTED MEMBERS OF FEDERAL COLLEGE OF EDUCATION (TECHNICAL), AKOKA

Abstract

Our modern lifestyles have gotten us off the right track with fast foods, alcohol abuse, drug dependencies, a polluted environment, and a high-tech stress which has resulted in different overwhelming ailments. Hence, the need to assess the knowledge, use and perception of the consumption of food containing Bio-active components among selected members of Federal College of Education, Akoka informed this study. The study adopted survey research design and was guided by three research objectives and questions. Structured questionnaire “titled “Knowledge, use and perception on consumption of food containing Bio-active components” was the only instrument used in collection of data. Students and staff of School of Vocational Education, Federal College of Education Technical Akoka Lagos were the target population of the study. A simple random sampling technique was used in selecting 30 students and 30 staff as sample for the study. Mean score, simple percentages, simple bar charts and pie charts were statistically employed to analyze and present data for the study. The study found that the respondent’s knowledge on the health benefit of consuming foods containing bio-active components is very poor. The use of food containing bio-active components is also low among the respondents. The researchers thus concluded that since nature has blessed Nigeria forest with medicinal plants that are environmentally friendly, easily sourced and cheap and have curative effect on the body, individuals and family members should embrace and use these arrays of plants for nutrition, diseases and healthy living. Among the recommendations given is that individuals seeking to live a less complicated life caused by the use of various side effects of taken unhealthy foods should embrace the use of foods with varying amount of bioactive components for healthy living.