ASSESSMENT OF NUTRITION KNOWLEDGE, ATTITUDE AND

PRACTICES OF HEADS OF HOUSEHOLD IN RURAL AND URBAN

COMMUNITIES

BY

ISAH UMAR

(BMS/16/NTD/00255)

A RESEARCH PROJECT SUBMITTED TO THE DEPARTMENT OF

BIOCHEMISTRY, BAYERO UNIVERSITY, KANO, IN THE PARTIAL FULFILMENT
OF THE REQUIREMENTS FOR THE AWARD OF THE DEGREE OF BACHELOR OF
SCIENCE NUTRITION AND DIETETICS.

AUGUST, 2021
 DECLARATION
I Isah Umar hereby declare that this work is the product of my own research efforts; undertaken
under the supervision of Dr. S. M. Abubakar and has not been presented and will not be
presented elsewhere for the award of a degree. All sources have been duly acknowledged.

___________________________

Signature and Date

ISAH UMAR

BMS/16/NTD/00255

ii
 CERTIFICATION
This is to certify that the research work for the project and the subsequent preparation of this
report by Isah Umar (BMS/16/NTD/00255) were carried out under supervision.

_______________________ ________________________

Dr. S. M. Abubakar Date

iii
 APPROVAL
This is to certify that the research project report has been examined and approved for the award
of the degree of BACHELOR SCIENCE IN NUTRITION AND DIETETICS

_______________________ ________________________

External examiner Signature and date

_______________________ ________________________

Internal examiner Signature and date

_______________________ ________________________

Dr. S. M. Abubakar signature and date

(Project supervisor)

_______________________ ________________________

Dr. Y. Y. Muhammad signature and date

(Head of department)

iv
 ACKNOWLEDGEMENTS

All praises be to Allah (S. W. T), the master of everything, who provided me with this great
ability to accomplish my BSc. in Nutrition and Dietetics as well as in carrying this research
project as an obligatory part of the study.

My thanks and appreciation directly goes to you my project supervisor Dr S. M. Abubakar for
supporting me academically to see that I arrived at this point of accomplishment.

My thanks also go to my lecturers Dr mansura Abduaziz and the rest for the guidance through
the work. My cheerful thanks to my closest friends who helped and empower me in one way or
the other along the process of doing this work: Aliyu Adamu Hammah, Yunus Abubakar,
Abdullahi Abdulkareem and Samira Idris Bawa, May Allah glorify your future.

I also send my gratitude to my lovely father Alhaji Umar Muhammad (danbaba), my sweet
mother: Hajiya Aisha Adamu Shitu, and the rest of my family members. Your role in my life
progression can never be overemphasized, you supported and geared me forward physically and
financially to make me what I am today, you prayed for me and advised me also, I have no one
like you, may Allah reward you abundantly.

v
 DEDICATION
This work is dedicated to my lovely parents: Alhaji Umar Muhammad Danbaba and Hajiya
Aisha Adamu Shitu, my beloved brothers and sisters, and also my soon becoming wife Maryam
Musa Mai unguwa.

vi
NUMBERS OF TABLE

TABLE 1 DEMOGRAPY PERCENTAGE..............................................................................12

TABLE 2 DEMOGRAPY PERCENTAGE OF RURAL AND UBAN...........................................................16

TABLE 3 PERCENTAGE AND FREQUENCY OF FOOD CONSUMPTION...........................................19

TABLE 4 KAP PERCENTAGE AND FREQUENCY OF RURAL AND URBAN.....................................24

vii
 TABLE CONTECT

DECLARATION........................................................................................................................................................ II

CERTIFICATION................................................................................................................................... III

APPROVAL............................................................................................................................................. IV

ACKNOWLEDGEMENTS....................................................................................................................... V

DEDICATION......................................................................................................................................... VI

ABSTRACT............................................................................................................................................. XI

CHAPTER ONE........................................................................................................................................ 1

1.0 BACKGROUND................................................................................................................................. 1

1.2 STATEMENT OF THE PROBLEM................................................................................................ 3

1.3 JUSTIFICATION OF THE STUDY................................................................................................. 3

1.4 AIM OF THE STUDY:...................................................................................................................... 4

1.5 OBJECTIVES:.................................................................................................................................... 4

CHAPTER TWO...................................................................................................................................... 5

LITERATURE REVIEW:........................................................................................................................ 5

2.1 NUTRITION EDUCATION:............................................................................................................ 5

2.2 NUTRITION EDUCATION IN URBAN AND RURAL COMMUNITIES..................................5

2.3 COMMUNITY AS A LEARNING ENVIRONMENT FOR APPROPRIATE NUTRITION

PRACTICES.............................................................................................................................................. 6

viii
 2.4 SOURCES OF NUTRITION INFORMATION, KNOWLEDGE, ATTITUDES AND
PRACTICE................................................................................................................................................ 7

CHAPTER THREE.................................................................................................................................. 8

MATERIAS AND METHORD................................................................................................................ 8

3.1 RESEARCH DESIGN........................................................................................................................ 8

3.2 STUDY VARIABLES........................................................................................................................ 8

3.2.1 STUDY AREA................................................................................................................................ 8

3.2.2 STUDY POPULATION................................................................................................................. 8

3.3 SAMPLE SIZE................................................................................................................................... 9

3.4. INCLUSION CRITERIA.................................................................................................................. 9

3.5. SAMPLING TECHNIQUE AND PROCEDURES.........................................................................9

3.6 DATA COLLECTION INSTRUMENTS......................................................................................... 9

3.7 ADMINISTERING THE QUESTIONNAIRE.............................................................................. 10

3.9 LOGISTICAL AND ETHICAL CONSIDERATION....................................................................10

3.8 DATA ANALYSIS........................................................................................................................... 10

CHAPTER FOUR.................................................................................................................................. 11

RESULT AND DISCUSSION............................................................................................................... 11

4.1 CHARACTERISTICS OF THE RESPONDENTS.......................................................................11

TABLE 4.1: PERCENTAGE DISTRIBUTION OF RESPONDENT’S DEMOGRAPHIC DATA 11

ix
TABLE 4.1. 2: PERCENTAGE DISTRIBUTION OF RESPONDENT’S DEMOGRAPHIC DATA
OF RURAL AND URBAN..................................................................................................................... 17

4.2 DISCUSSION................................................................................................................................... 26

4.3 RECOMENDATIONS.................................................................................................................... 27

4.4 CONCLUSION................................................................................................................................. 28

4.5 REFERENCES................................................................................................................................. 29

4.6 APPENDIX 1.................................................................................................................................................... 34

x
 ABSTRACT
Nutrition is an important factor in prevention of chronic diseases such as diabetes, obesity,
cancer and cardiovascular diseases. The lifestyle transition with urbanization causing many
problems, such as change of food intake pattern, decreasing physical activity, increasing salt and
fat consumption that these factors result in increased prevalence of nutrition-related non-
communicable diseases The aim of this study was to assess knowledge, attitude and practice of
urban and rural households toward principles of nutrition in Nigeria. The study population was
households who live in rural and urban areas of Bichi and Tarauni local government Kano state,
in which about 150 household will be randomly selected in the communities to observe nutrition-
related to knowledge, attitude and practice of the household to verify the self-reported
information. using questionnaire, the result of individuals with ages 30-40 have the highest
percentage (28.7 %). Majority of the respondents are male (99.3%) from rural and urban
community (149%) are Muslim and (37.3%) are farmers. The education level of the respondents
was found to be major in other alternative form of education (secondary) which have the highest
percentage of 46.7%.The percentage of respondent with farmer occupation was found to be high
(37.3%) in which most of them are from the rural community also family size of the respondents
big family have the higher percentage of (52.0%) and (94.7%) are married 74 (98.7%) in rural
those not have knowledge about dietary fiber and 59(92.9% ) have knowledge about food and
nutrition in urban community and most source of nutrition information are in health unit in
urban 34(45.3%) , 29(38.7%) in rural information come from family, also both of rural and urban
mode of preparation doesn’t affect their food choice and eating with family on eating habit. The
most of households not have knowledge and good attitudes. Practice of families about food
consumption. The results of this study can be used for proper intervention for improving of
health society.

xi
 CHAPTER ONE

1.0 Background
Nutrition is an important factor in prevention of chronic diseases such as diabetes, obesity,
cancer and cardiovascular diseases. The lifestyle transition with urbanization causing many
problems, such as change of food intake pattern, decreasing physical activity, increasing salt and
fat consumption that these factors result in increased prevalence of nutrition-related non-
communicable diseases (Ghassemi et al. 2002; Nissinen et al. 2001) ). Inadequate and improper
dietary-intake patterns in women of reproductive age result in the deficiency of essential
nutrients (Bhandari et al. 2016). Also, women’s nutritional status has been identified as an
indicator of the overall well-being of society (Kinyua et al 2013; De Vriendt et al. 2009; Osler et
al. 2001) and the nutritional security of children (Variyam et al. 1999; Black, et al. 2008).
According to the Centers for Disease Control (CDC) 7 out of 10 deaths among Americans each
year are from chronic diseases. Heart disease, cancer and stroke account for more than 50% of all
deaths each year (http://www.who.int/chp/chronic_disease_report/media/impact/en/). So,
nutrition interventions are necessary for modifying the lifestyle and control the risk factors of
these diseases. For that purpose, the factors affecting nutrition behavior should be identified.
Level of nutrition knowledge and attitude are the important factors that influence the dietary
practice. Nutrition knowledge may impress dietary practice directly or via nutrition attitude.
Dietary behavior may further become pattern of food intake and impress one’s nutrient intake
(Grotkowski et al. 1978 and McIntosh et al. 1990). Thus, understanding nutrition knowledge,
attitude and behavior of people is the essential for the prevention of chronic diseases. Food
insecurity is a global problem that contributes to poor health and nutritional deficiencies. It can
affect health either directly or indirectly through nutritional status as indicated by under nutrition
or over nutrition (Campbell et al. 1991) and it is related to macro- and micronutrient deficiencies
and lack of dietary diversity (Campbell et al. 1991, Mohammad et al. 2012) Also, women’s
nutritional status has been identified as an indicator of the overall well-being of society (Kinyua
et al 2013: De Vriendt et al. 2009; Osler et al. 2001) and the nutritional security of children
(Variyam et al. 1999; Black, et al. 2008). Hence, Reproductive-age women’s nutritional status is
the single most important criterion influencing pregnancy outcomes (Dharmalingam et al. 2009

1
According to the World Health Organization (WHO), many women do not get enough
micronutrients in their diets during their reproductive-age period due to lack of household
knowledge on nutrition (https://www.who.int/vmnis/toolkit/mcnmicronutrient-surveys.pdf,
2019). Which influences future generations? Unhealthy eating habits (Jacka et al 2012; Kotecha
et al. 2013), such as consuming nutrient-deficient food (Thomas, et al. 1990; Gracey et al. 1996),
skipping meals (Videon et al. 2003; el Ansari et al. 2015), and a lack of proper eating patterns
(Trovat et al. 2012), are understood to cause various health problems and nutritional deficiencies
(Kirby et al. 2009). Therefore, knowledge about healthy food choices is a factor for maintaining
a healthy diet (Kirby et al. 2009).The prevalence of anemia is 16.2% among pregnant women
and 19.6%among lactating women (Rajapaksa et al. 2011; Jayatissa et al. 2010), 32.6% of
women of reproductive age have anemia Vitamin A deficiency is observed in approximately
15% of mothers with children aged 6–60 months ( Liyanage et al. 2016). Other micronutrient
deficiencies such as iron, iodine, zinc and vitamin D are reported in different age groups
(Liyanage et al. 2004) According to WHO, Non-Communicable Diseases (NCDs) such as
cancer, chronic respiratory diseases, cardiovascular diseases and diabetes, are estimated to
account for 83% of all deaths This nutrition statistics indicate problems associated with low-
quality food intake and unhealthy eating patterns. If women are aware of healthy nutrition, they
can help minimize the occurrence of many nutritional problems. Hence, women’s education is
associated with positive effects on family nutritional status as well as household (Falla et al.
2013; Arnfred et al. 2007). Previous studies suggested that women’s nutritional knowledge of
traditional food could also impact the nutritional status of the family (Gracey et al. 1996;
McLeod et al. 2011; Egeland et al. 2009). Also, studies suggested that a proper nutrition
knowledge impact on good nutrition status (Fasola et al. 2018). Insufficient nutrition-related
knowledge of household's is an underlying cause for the high prevalence of under nutrition and
poor eating habit (Gracey et al. 1996). One of the studies suggested that women’s inadequate
nutrition knowledge and their food intake did not meet all the nutritional requirements of
pregnancy (Fowles 2002). Sufficient household’s diet-related knowledge is needed for an
individual to evaluate the quality of their own and their family’s diet Herman, (Jackson et al.
2017). Likewise, the role that women play in terms of household food security is not very
different from that in many other developing countries compared to the cultural context, where
women are predominantly assigned the role of food preparation and food management within the

2
household (Kalansooriya et al. 2014). Women have played a key role in food preparation since
ancient times. Studies suggest that in addition to knowledge for maintaining good health
practices (Hu et al. 1997). Nutritional status is affected by positive attitudes and practices
(Nazni, et al. 2010; Azadbakht et al. 2004). Therefore women’s lack of knowledge impacts
dietary practice (Herath et al. 2017), and household’s nutritional knowledge impact on healthy
lifestyle (Waidyatilaka et al. 2019). Thus, household’s nutrition knowledge is a key factor in
maintaining health and nutrition (Waidyatilaka et al. 2019). In such a context, household’s
nutritional knowledge, behavioral attitudes and practices are essential because household mostly
control and oversee their entire family’s food consumption. Therefore, household’s food and
nutrition-related knowledge are important factors to enhance community food security as well as
nutritional status. In this situation, achieving an effort to improve nutrition and measuring their
impact requires more useful indicators and tools for (Macías et al. 2019.) especially vulnerable
societies and food and nutrition-related KAP must be better understood. Hence, KAP surveys
reveal misconceptions or misunderstandings that may impede behaviour and conduct barriers to
behaviour change (Macías et al. 2019).

1.2 STATEMENT OF THE PROBLEM:

In northern part of Nigeria head of household in most cases determine what will be consume in
the house, because they are the ones responsible for buying the foods, a decision of the head of
household cannot strictly governed by proper nutrition knowledge. Kano state is one of the
worse indigene of malnutrition in Nigeria , one of the factors in the houses is inadequate intake
of nutrient, this could be attributed to the knowledge attitude and practice of the head of
household who are mainly responsibility of what is consumed in the house. Therefore, the head
of household having knowledge on nutrition will lead to improve in nutrient intake of the house

1.3 JUSTIFICATION OF THE STUDY

To the best of our knowledge there was not been a robust study related to assess or that link the
knowledge attitude and practice of head of household in related to adequate nutrient intake.
Therefore; there is need for research of its kind which will be of paramount important in
addressing the problem of malnutrition.

3
1.4 AIM OF THE STUDY:
The aim of this study was to assess knowledge, attitude and practice of urban and rural
households toward principles of nutrition in Nigeria.

1.5 OBJECTIVES:
The objectives of the study were:

1. To assess head of household dietary pattern of bichi and tarauni.

2. To assess head of household diet diversity of bichi and tarauni.

3. To evaluate nutrition knowledge attitude and practice of head of households in bichi and
tarauni

4
 CHAPTER TWO

LITERATURE REVIEW:

2.1 NUTRITION EDUCATION:

Nutrition education is linked to increase in nutrition knowledge, attitudes and practices necessary
for developing a healthy lifestyle (Vivas et al. 2010). It has not only been shown to improve
nutrition knowledge and skills but also dietary intake and physical activity as well as nutrition
and health status (Shariff et al. 2008). Moreover, practices such as washing hands and washing
of fruits and vegetables before eating are learned and retained. Nutrition knowledge is most
effective if there is a supportive environment and if nutrition education is linked with practical
food, nutritional and environmental activities. House meals, gardening and health and nutrition
clubs and programmes offer unique opportunities for practical teaching and learning in nutrition
(Vandenbosch 2010). Research has however, shown that nutrition knowledge is a necessary but
not sufficient factor for changes in nutrition-related practices (Worsley et al. 2002).
Nevertheless, studies suggest that nutrition knowledge may play a small but pivotal role in the
adoption of healthier food habits (Worsley 2002). Furthermore, (Hendrie et al. 2008) found that
nutrition knowledge is a significant predictor of dietary intakes, and that it is needed for better
dietary intake habits. Nutrition practices of household are influenced by a number of factors such
as the curriculum, nutrition knowledge, attitudes, cultural beliefs and norms (FAO, 2005a).
Emphasis should also be placed on specific nutrition related practices such as personal hygiene
and dietary intake (Sherman et al. 2007).

2.2 NUTRITION EDUCATION IN URBAN AND RURAL COMMUNITIES

Nutrition, health and education are three important pillars, amongst others that form the basis of
a thriving nation (FAO 2005a). These three pillars are some of the major ways of addressing
malnutrition, hunger and ill health. The positive effects of one of the three factors can be
achieved only if accompanied by the other factors. Without proper health, for instance, good
education is not possible; and without proper education, health suffers (FAO 2005a). In
comparison to the physical provision of food aid, teaching pupils “nutrition is more beneficial
because it feeds people for life thus addressing malnutrition problems of the present and future
time (Mbithe et al. 2008). Nutrition education is the process by which people gain the
knowledge, attitude and skills necessary for developing good dietary habits. Studies show that

5
interventions such as nutrition education, which address these three pillars, have a great potential
to make a major contribution to a country’s overall economic and social development (FAO
2005a). With the introduction of nutrition education programmes in the curriculum, house hold
head have opportunities to expand their nutrition knowledge and skills. Household learn to
produce, select, consume healthy foods at home, and preserve harvested foods to prevent post
harvest spoilage (Lytle et al. 1996). The goal of nutrition education is to reinforce specific
nutrition-related practices or behaviors in order to change habits that contribute to poor nutrition
and health. This is done by motivating change among people, to establish desirable nutrition
behavior for promotion and protection of good nutrition and health (FAO 1997).

2.3 COMMUNITY AS A LEARNING ENVIRONMENT FOR APPROPRIATE

NUTRITION PRACTICES
Nutrition education provides people with the knowledge, skills and motivation to make wise
dietary and lifestyle choices, building a strong basis for a healthy and active life. Providing
healthy meals and snacks, integrating nutritional themes such as healthy eating and physical
exercises into lessons and emphasis on the benefits of good nutrition are good approaches to
teaching nutrition (http://wsd.waupaca.k12.wi.us/staff, July 2009). Families may engage in
schools through their involvement in family support groups, parent education classes, accessing
resources from school; they may also benefit from school projects such a school gardens and
farms as food sources (Anderson-Butcher et al., 2009). According to FAO (2005a) though both
the school and family are stakeholders in nutrition knowledge, the family is the basic unit/home
where nutrition knowledge is practiced. Early parental influences can have long-term impact on a
person’s dietary practices. Household can influence school children’s dietary and health practices
in the following ways: controlling availability and accessibility of foods and resources such as
water and soap, food modeling, food socialization practices, and food-related parenting (Nicklas
et al., 2001). Children chose to eat foods that they were served most often, and prefer what is
available and acceptable in the parental household. What children eat at home and their families‟
attitudes and behavior regarding food and eating, represent children’s idea of what is normal.
What their parents say about nutrition represents, for a long time, the “truth” (FAO 2005).

6
2.4 SOURCES OF NUTRITION INFORMATION, KNOWLEDGE, ATTITUDES AND
PRACTICE
Adequate nutrition knowledge has been described as having an awareness of practices and
concepts related to nutrition including adequate food intake and wellbeing, food intake and
disease, foods signifying key sources of nutrients and dietary guidelines and references ( Miller
et al., 2015.). Some studies have suggested that adequate level of nutrition knowledge is related
to optimal nutritional behaviors (Drichoutis et al., 2006; Kolodinsky et al., 2015). Thus, access
to credible nutrition information may serve as the basis for appropriate practices. For instance, an
individual with adequate knowledge on nutrition stands a better chance of differentiating
nutrition facts from nutrition fads (Brown et al., 2011). The sources of nutrition information used
in various communities, among different demographics is important to know since highly
patronized sources of information in a society can be used as an effective tool to disseminate
accurate nutrition information to the masses. Information disseminated through old (traditional
media) and new (online resources) media play a role in determining nutrition choices as they
market ideas and products that have the ability to influence behaviors (Perloff et al. 2014). Yet
studies that have reported nutrition information acquisition behaviors of household from urban
communities are limited. Data on nutrition information acquisition behaviors is needed to
develop community-specific interventions that can promote a lifespan of good nutritional habits
and hence good health. This data is especially needed at this critical life stage because of the new
experiences many young adults face such as putting together their own meals; nutrition habits
acquired at this stage will greatly contribute to their quality of life in later years. Common
sources of nutrition information identified in the literature include the internet, family members
and friends, television, and books (Gavgani et al, 2013;http://papers.ssrn.com/sol3/papers.cfm?
abstract_id=2281485. 2016; Obasola et al. 2016. Percheski et al., 2011; Zhang et al., 2012).
Although studies have indicated that online resources are popular, there are differences with
respect to its usage and perceived reliability among different samples. Thus, more information is
needed on health information acquisition behaviors, particularly in economically emerging
communities where internet use is fast becoming a common tool for information acquisition.

7
 CHAPTER THREE

MATERIAS AND METHORD

3.1 Research design

This study adopted a cross-sectional analytical study design to establish the status of nutrition
knowledge, attitudes and practices and to investigate the relationship between nutrition-related
practices and nutrition knowledge and attitudes of household in urban and rural communities of
Bichi and Tarauni local government area of Kano State. This design is appropriate for
determining association between the independent and dependent variables of the study. It also
allows for extensive data collection of both quantitative and qualitative data within a limited time
frame (Katzenellenbogen , Joubert and Abdool-Karim 2002).

3.2 Study variables

The dependent variable for the study was assessment of nutrition-related knowledge, attitude and
practices which referred to consumption of frequently food and diet diversity of heads of
household, The independent variables were socio-demographic and socio-economic
characteristics of the households.

3.2.1 Study Area

The research was conducted in Bichi and Tarauni local government Area in Kano state, Nigeria.
Consent of this study will be obtained from the both local government officials and the
traditional leaders of the study area. Permission will also be obtained from the ethics in the
selected communities before commencement of this study.

3.2.2 Study Population

The population Estimate from Bichi and Tarauni 2006 population census which have 221,367
pupils in Tarauni while Bichi in 277,099, The population of this study is going to be made up of
all household in some of the wards at both local government area of Kano.

8
3.3 sample size
In determine the sample size using the taroyamone (1976) method

n = N/1+N(e)

Where n = required sample size

e = margin error at confidence interval = 0.08

N = population size

n = 498,466/1+498,466(0.08)2

n = 498,466/1+498,466(0.0064)

n =498,466/3191.1824

n = 150

3.4. Inclusion criteria

1. Household in urban communities.
2. Household in rural communities.

3.5. Sampling technique and procedures

Two communities will be purposively selected from Bichi and Tarauni local government area of
Kano state, in which about 150 household will be randomly selected in the communities to
observe nutrition-related to knowledge, attitude and practice of the household to verify the self-
reported information

3.6 Data Collection instruments

The questionnaire will be divided into two sections, section one of the questionnaire will be on
personal data while section two will be based on the research objectives. Section one covered
socio-demographics and socio-economic characteristics, nutrition-related attitudes and dietary
patterns, diet diversity of household head while section two covered nutrition knowledge and
nutrition practices.

9
3.7 Administering the questionnaire
Questionnaire will be distributed to the willing participants in two communities where the
targeted populations are estimated

3.9 Logistical and ethical consideration

Clearance to conduct the research obtained from kano state ministry of health and ethics
community 0f both local government officials. Consent will be informed about the study
objectives and method that will be used. Study participants provided oral consent prior to
participating in the study and participation was completely voluntary. Respondents will be
assured that the data collected will for purposely be used for the study and will be treated with
uttermost confidentiality

3.8 Data analysis

Quantitative data will be clean, coded and entered into SPSS version 16, SPSS Inc. For analysis.
Descriptive statistics of frequencies, percentages, means and standard deviation were used to
describe the characteristics of the household; age, education level, sources of food, lighting and
water, nutrition knowledge, nutrition practices and nutrition-related attitudes.

10
 CHAPTER FOUR

RESULT AND DISCUSSION

4.1 Characteristics of the respondents.

This research was conducted in Bichi and Tarauni L.G.A. One of the local government areas in
Kano state, it is made up of rural and urban community where the data for this research was
collected and analyzed. During the research, A total number of one hundred and fifty, (n=150)
samples were used, Where the individuals with ages 30-40 have the highest percentage (28.7 %).
Majority of the respondents are male (99.3%) from rural and urbancommunity149% are muslim
and (37.3%) are farmers. The education level of the respondents was found to be major in other
alternative form of education (secondary) which have the highest percentage of 46.7%.The
percentage of respondent with farmer occupation was found to be high (37.3%) in which most of
them are from the rural community also family size of the respondents big family have the higher
percentage of (52.0%) and (94.7%) are marriedTable

11
4.1: Percentage distribution of respondent’s demographic data. (n=150)

Variable Frequency Percentage (%)

AGES
20-30 29 19.1
30-40 43 28.7
40-50 33 22.0
50-60 29 19.3
>60 16 10.7
GENDER
Male 149 99.3
Female 1 0.7

REGION
Rural 75 50
Urban 75 50
RELIGION
Islam 150 100
Christianity 0 0
EDUCATION
Primary 17 11.3
Secondary 70 46.7
Tertiary 25 16.7
None 38 25.3

12
OCCUPATION
Hard job 30 20.0
Unemployed 2 1.3
Farmer 56 37.3
Civil servant 31 20.7
0ther 31 20.7
FAMILY SIZE
Big family 78 52.0
Small family 72 48.0
MARITA STATUS
Single 2 1.3
Married 142 94.7
Separate 6 4.0

13
Table 4.1.2: Show Percentage distribution of respondent’s demographic data of rural and urban

(n=75) + (n=75) = (n=150) Where the most of volunteers are male 75(100%) in urban and equal
religion in both resident 75(100%) also the vulunters of rural are famers with 48(64.0%) with
non education level of 36(48.0%) as well having big family of 45(60.0%), in urban consist of
small family with 42(56.0%) and both resident are married 71(94.7%)

14
 Table 4.1.2: Show Percentage distribution of respondent’s demographic data of rural and urban

REGION RURAL URBAN

FREQENCY(PERCENTAGE) FREQENCY/(PERCENTAGE)

AGE
20-30 20(26.7%) 9(12.0%)
30-40 18(24.0%) 25(33.3%)
40-50 18(24.0%) 15(20.0%)
50-60 19(25.3%) 10(13.3%)
>60 0(0.0%) 16(21.3%)

GENDER
Male 74(98.7%) 75(100%)
Female 1(1.3%) 0(0.0%)

RELIGION
Islam 75(100%) 75(100%)
Christianity 0(00%) 0(00%)

OCCUPATION
hard job 17(22.7%) 13(17.3%)
Unemployed 0(0.0) 2(2.7%)
Farmer 48(64.0%) 8(10.7%)
civil servant 3(4.0%) 28(37.3%)
Other 7(9.3%) 24(32.0%)

15
FAMILY SIZE
big family 45(60.0%) 33(44.0%)
Small family 30(40.0%) 42(56.0%)

MARITALSTATUS
Single 1(1.3%) 1(1.3%)
Married 71(94.7%) 71(94.7%)
Separate 3(4.0%) 3(4.0%)

LEVEL OF
EDUCATION
primary (13.3%) 7(9.3%)
Secondary 28(37.3%) 42(56.0%)

Tertiary 1(1.3%) 24(32.0%)

None 36(48.0%) 2(2.7%)

16
Table 4.1. 2: Percentage distribution of respondent’s demographic data of rural and urban

frequency of food consumption shows the eating behavior by which the adequacy of dietary
intake of the respondents and consumption frequently food, most of heads of household have in
rural and urban communities Consume cereals grain thrice a day with percentage of 61 (81.3%)
and 66 (52.0%) in both rural and urban and have low intake of fruit once a month in rural
33(44.0%) and 50(66.7%) of volunteers in urban consume animal product onec aday in urban.

17
TABLE 4.1.4 : percentage and frequency of food consumption
F00D ITEM DAILY RURAL URBAN
CONSUMPTION

CEREAL GRAIN Once/day 12(16.0%) 8(40.0%)

Thrice/day 61(81.3%) 66(52.0%)

Once/week 1(1.3%) 00(0.0%)

Thrice/week 1(1.3%) 1(%)

ROOT AND TUBER Once/day 35(46.7%) 15(20.0%)

Thrice/day 3(4.0%) 2(2.7%)

18
 Once/week 29(38.7%) 53(70.7%)

Thrice/week 3(4.0%) 2(2.7%)

Once/month 3(4.0%) 3(4.0%)

Thrice/month 2(2.7%) 00(0.0%)

LEGUMEAND Once/day 24(32.0%) 67(89.3%)

PULSES
Thrice/day 43(57.3%) 4(5.3%)

Once/week 4(5.3%) 4(5.3%)

Thrice/week 4(5.3%) 00(0.0%)

MILK PRODUCT Once/day 32(42.7%) 74(98.7%)

Thrice/day 6(8.0%) 00(0.0%)

Once/week 28(37.3%) 1(1.3%)

Thrice/week 6(8.0%)
0(0.0%)

Once/month 2(2.7%) 00(0.0%)

Thrice/month 1(1.3%) 00(0.0%)

ANIMAL PRODUCT Once/day 11(14.7%) 50(66.7%)

Thrice/day 3(4.0%) 00(0.0%)

19
 Once/week 27(36.0%) 19(25.3%)

Thrice/week 6(8.0%) 1(1.3%)

Once/month 23(30.7%) 5(6.7%)

Thrice/month 5(6.7%) 00(0.0%)

FAT AND OIL Once/day 50(66.7%) 75(100%)

Twice/day 24(32.0%) 00(0.0%)

Thrice/month 1(1.3%) 00(0.0%)

FRUITS Once/day 9(12.0%) 48(64.0%)

Thrice/day 3(4.0%) 00(0.0%)

Once/week 33(44.0%) 24(32.0%)

Thrice/week 9(12.0%) 00(0.0%)

Once/month 17(22.7%) 3(4.0%)

Thrice/month 4(5.3%) 00(0.0%)

VEGETABLE thrice/day 22(29.3%) 00(0.0%)

0nce/week 2(2.7%) 10(13.3%)

Thrice/week 7(9.4%) 44(58.6%)

Once/day 44(58.6%) 21(28.1%)

20
Table 4.1.4; Knowledge attitude and practice of the heads of house hold Shows the knowledge
attitude and practice level of rural and urban household toward nutrition. More than 74 (98.7%)
in rural those not have knowledge about dietary fiber and 59(92.9% ) not have knowledge about
food and nutrition in urban community and most source of nutrition information are in health
unit in urban 34(45.3%) , 29(38.7%) in rural information come from family, also both of rural
and urban mode of preparation doesn’t affect their food choice and eating with family on eating
habit.

21
TABLE 4.4 KAP; KNOWLEGDEG ABOUT FOOD AND DIETRY FIBER

RURAL URBAN
YES 1(1.3%) 16(21.3%)
NO 74(98.7%) 59(78.7%)

KNOWLEDGE ABOUT FOOD AND NUTRIENT?

RURAL URBAN
YES 3(7.1%) 39(92.9%)
NO 72(66.7%) 36(33.3%)

KNOWLEDGE ABOUT MICRO NUTRIENT?

RURAL URBAN
YES 00(0.0%) 18(24.0%)

22
NO 75(100%) 57(76.0%)

KNOWLEDGE ABOUT FAT AND DIET?

RURAL URBAN
YES 3(4.0%) 42(56.0%)
NO 72(96.0%) 33(44.0%)

SOURCE OF NUTRITION INFORMATION?

RURAL URBAN
HEALTH UNIT 25(33.3%) 34(45.3%)
TV PROGRAM 2(2.7%) 6(8.0%)
FAMILY MEMBERS 29(38.7%) 32(42.7%)
OTHER 19(25.3%) 3(4.0%)

TYPES OF DIET PRACTICE?

RURAL URBAN
TRADITIONAL FOOD 74(98.7%) 34(45.3%)
MODERN FOOD 1(1.3%) 41(54.7%)

HOW MANY TIMES DID U EAT A DAY?

RURAL URBAN

23
ONCE 00(0.0%) 00(0.0%)
TWICE 00(0.0%) 00(0.0%)
THRICE 75(100%) 75(100%)

WHAT TYPES OF FOOD DO U PREPER TO BUY?

RURAL URBAN
FRESH FOOD 58(77.3%) 66(88.0%)
PROCESS FOOD 17(22.7%) 9(12.0%)

EATING HABBIT?
RURAL URBAN
EATING IN FRONT OF TV 00(0.0%) 7(9.3%)
EATING WITH FAMILY 39(52.0%) 68(90.7%)
EATING ON THE WAY 36(48.0%) 00(0.0%)

MY DIET DEPENDS ON MY INCOME?

RURAL URBAN
YES 75(100%) 37(49.3%)
NO 00(0.0%) 38(50.7%)

DO YOU LIKE VARIETIES IN YOUR FOOD CHOICE?

RURAL URBAN

24
YES 73(97.3%) 61(81.3%)
NO 2(2.7%) 14(18.7%)

DOES MODE OF PREPARATION AFFECT YOUR FOOD CHOICE?

RURAL URBAN
YES 2(2.7%) 27(36.0%)
NO 73(97.3%) 48(64.0%)

25
 4.2 DISCUSSION
This study present the knowledge, attitude and practices of head of households in both rural and
urban communities of Bichi and Tarauni LGA in Kano state., According to this research
findings, the demographic characteristic of the volunteers are males with higher percentage of
149(99.3%) and their religion are Islam 150(100%) the respondent also differ in level of
education and occupation rural and urban communities where most 0f rural participant are
farmer 48(64%) and 28(37.3%) are civil servant in urban, the most family size in urban are small
family 42(56.0) while big family in rural are 45(60.0%), both participant are married 142(94.7%)
and secondary level of education in rural and urban 28(37.3%) and 42(56.%) also the differ in
ages 20-30 years are higher in rural 20(26.7%) and 30-40year 29(33.3%) in urban, The urban and
rural households’ level of knowledge and recognition of food groups differs, Where majority of
the respondent 39(92.9%) from urban areas have knowledge about food and nutrients and
3(7.1%) in rural areas. The fruit intake of the respondent is moderate with Individuals from rural
areas 9(12.0%) and 48(64.0%) from urban areas. The vegetables intake was found to be also
moderate with 44(58.7%) from rural areas and 65(86.7%) always Both from urban and rural
consume root and tuber food as 29(38.7%) and 53(70.7%) once a week and legumes
food( groundnut, soya beans, pawpaw) are higher consume in rural 67(89.3%) once a day and
24(32.0%) in urban areas most source of nutrition information are in health unit in urban
34(45.3%) , 29(38.7%) in rural information come from family, also both of rural and urban mode
of preparation doesn’t affect their food choice and eating with family on eating habit. The most
of households not have knowledge and good attitudes. Practice of families about food
consumption, most food consume in rural are traditional food with percentage of 74(98.7%) and
modern food consume in urban 41(54.7%) and like varieties of food on their diet with
73((97.3%) and 61(81.3%) in rural and urban respectively, mostly volunteers diet depend on
their income in rural 75(100%) and 38(50.7%) in urban doesn’t affect their income and most
consume fresh food in both and the last most of communities consume food thrice a day wih
percentage of 75(100%) in rural and urban.

26
 4.3 RECOMENDATIONS
Since nutrition related to knowledge attitude and practice of heads of household determined the
notional status, diet diversity and frequently food consumption of families and houses in
communities, this aims to improving KAP by creating awareness on important of nutrition
education and encouraging heads of house hold for the important about good practice in health
unit and communities

27
 4.4 CONCLUSION
A higher level of nutrition knowledge is associated with better practice and diet quality. Findings
suggest that nutrition education should be integrated in household training programs and study
declared that nutrition knowledge attitude and practice of household determined the dietary
pattern of households in northern part of Nigeria. Nutritional intervention such as nutrition
education programmes might be necessary for promotion of health and nutrition status in the
future.

28
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4.6 APPENDIX 1
CONSENT FORM

BSC NUTRITION AND DIETETICS DEPARTMENT OF BIOCHEMISTRY FACULTY OF

BASIC MEDICAL SCIENCE BAYERO UNIVERSITY KANO,STATE

I am a final year Student of BAYERO UNIVERSITY KANO,I am undertaking a researh on the

“Aassessment of nutrition knowledge attitude practice of head of householder in rural and
urban communities of bichi and Tarauni local government of kano state”.all information
given would be strictly used for academic purpose and will be treated with almost
confidentiality. Please tick the appropriate option that corresponds to your opinion thank you for
your cooperation.

-----------------------------

signed by correspondant

34
APPENDIX 2

QUETIONNQRE

SECTION A:

GENERAL IMFORMATION

1) Type of resident rural urban

2) How old are you?

a) 20-30year b) 30-40 c) 40- 50 d) 50- 60 years (e) 60 above

3) What is your religion (a) Islam (b) Christianity (c) others,( please specify
…………………………………….)

4) Occupation (a) hard job (b) un employer (c) farmer (d) civil servant (e)
others, please specify ……………................…

5) family size a) big family b) small family

6) marital status a) single b) married c) separation D)widowed

7) level of education a) no education b) primary education c)

secondary education e) higher education

35
 SECTION B
FOOD CONSUMPTION FREQUENCY PERTERN

Food item Once Thric 0nc Thric Once Thric

/day e/day e/ e/ / e/
wee week mont mont
CEREAL GRAINS
Maize, millet, rice, etc
ROOT & TUBBERS
Cassava, potato,yam

LEGUMES/PULSES
Cowpe and grandnut
MILK &ITS
PRODUCTS
Milk products e.gPRODUCTS
nunu, cheese, ice
ANIMALFOOD
Fish, Meat (cow, Ram, Goat)
Chicken, kilishi
FATS AND OILS
Local butter (maishanu),
Groundnut oil & red oil
FRUITS
• Banana, mango, orange,
VEGETABLES
• Pumpkin (kabewa), • Aleho
(vegtable)

36
 INFORMATION ON NUTRITIONAL KNWOLEDGE ATTITUDE AND PRACTICE

1)Knowledge about dietary fiber yes do not know

2) Knowledge about food and nutrient yes do not know

3) Knowledge about micro nutrient yes do not know

3) Knowledge about fat and diet yes do not know

5) Source of nutrition information

health unit TV program family members other

6) Types of diet practice

Tradionational modern foods

7) How many times did u eat a day ?

once twice thrice more than thrice
8) What types of food do you prefer to buy ?
Fresh food process food others

9) Eating habits
Eating infront of TV
Eating with family
Eating on the way

37
10) My diet depends on my income
Yes no
11) Do you use nutrition knowledge in your dietary intake
Yes no
12) Do you like varieties in your food choice
Yes no
13) Does mode of preparation affect your food choice
Yes no
14) Do you prioritize traditional foods over fast foods
Yes no

INFORMATION 24 HOURS DIETARY RECALL

1 tick the classes of food eaten in 24 hours

CLASSES OF FOOD TICK NUMBER OF FREQUENCY EATEN PER

24 HOURS

Carbohydrates (yam, rice,

potatoes e.t.c)

Protein (beans, fish, meat

e.t.c)

Fat/oil

Vitamins/minerals( vegetables
& fruits

2 How many times do you eat per 24 hours

38
A) 2 b) 3 c) 4 d) above

APPENDIX 3 ETHICAL APPROVE

39
40