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Abstract
The study assessed food service providers’ attitudes towards nutrition and food handling practices in Osogbo, Osun State, Nigeria with foodservice providers randomly selected hotels and fast food restaurants in the town consisting of a total of 120 respondents. The study used of descriptive design and data was collected with the aid of structured questionnaire that sought information on the socio-economic characteristics of respondents, sources of nutritional knowledge, preparation and handling of food, nutrition attitude towards of food service providers. Frequencies and percentages were used to summarize the data collected and the hypotheses tested using chi-square. The result showed that there is a significant relationship between attitude of foodservice providers and food handling practices, age, sex and education while there is no significant relationship existed for income and marital status. The study concluded that majority of the hospitality outlets and food service providers in Osogbo have adequate favorable attitude towards nutrition and they use this during the process of food handling and preparation. Food handlers in hospitality outlets are to receive constant training and re-training on food and nutrition, food hygiene, food preparation and beverages and drinks. DOI: 10.5901/mjss.2014.v5n27p1106
Highlights
Food is a basic necessity for human living
Osun state is an inland state in south-western Nigeria
It was discovered that more females are involved in foodservice systems, the reason may be attributed to the fact that women are more involved in food preparation and service, to the increasing industrialisation which enables more women to be employed
Summary
Food is a basic necessity for human living. It is the major source from which body nutrients are derived and when eaten can be absorbed into the body to be used as energy source, build body tissues, repair worn out tissue and nourish the body. The consumption of food is as good as food itself because the rate at which people eat would determine how vibrant they would be in their day to day activities in order to satisfy their social, economic, psychological needs and to satisfy hunger (Tenison,1980). Nigeria in her diversity has people of diverse culture with peculiar foods/cuisines that can be regarded to as regional favorites. A lot of food are served in foodservice outlets, these include: intercontinental dishes such as pasta, egg meals, pottages, different types of soups, salads, fillets, pastry products etc, local foods such as iyan, amala, eba, lafun, fufu (peculiar to the Yorubas), akpu, ji-akpu, gari, osikapa, ede, (peculiar to the Ibos),ema, usi (peculiar to the Benins), suya, kilisi, tuwo (peculiar to the Hausas), these foods are ready to eat, exist in different amount of varieties, and served with varieties of soup peculiar to the people and their culture
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