ghanaopendata/ghanaian-research-english huggingface dataset:
Follicular development and post-implantation loss assessments in non-pregnant and pregnant rats orally exposed to Polyscias fruticosa leaf extract

Background: Previously, folk claims of P. fruticosa were ascertained pharmacologically; and its safety studied, but its effect/safety on female reproductive system remained unknown. Objective: The study assessed P. fruticosa leaf extract (PFE) on follicular development in non-pregnant rats; implantation and post-implantation loss in pregnant rats. Methods: The study used healthy adult non-pregnant and pregnant female and male Wistar rats (150–200 g). Non-pregnant rats were randomly assigned to five groups: nor- mal saline (5 ml/kg po), clomiphene citrate (CL) (50 mg/kg po), and PFE (100, 200, and 500 mg/kg po) and treated once daily for 21 days. Dams were sacrificed under deep anesthesia on day 22. Enzyme-linked immunosorbent assay kit was used to measure serum estrogen, follicle stimulating hormone (FSH), and luteinizing hormone (LH). Uterus and ovary were histologically assessed. Dams were co-habited with fertile males for 1 week; confirmed day 1 pregnant rats were randomly re-assigned to five groups with misoprostol (200 mg/kg) as reference and treated once daily for 15 days. Implantation and post-implantation loss were assessed (6 and 15 gestations). Results: PFE and CL increased follicular development at the primordial and primary folli- cle stages compared to control. PFE improved uterine musculature compared to control. PFE decreased serum FSH, but increased (P < 0.05) serum estrogen and LH compared to control. PFE increased gravid uterine weight compared to control. Total implantation sites were comparable across all groups. Misoprostol and PFE (500 mg/kg) produced post-implantation loss compared to control. Conclusion: PFE (≤100 mg/kg) improved follicular development in non-pregnant rats, but pose risk of post-implantation loss in pregnant rats at ≥500 mg/kg.

Source: UCC
Follicular development and post-implantaton loss assessments in non-pregnant and pregnant rats orally exposed to Polyscias frutcosa leaf extract

Background: Previously, folk claims of P. frutcosa were ascertained pharmacologically; and its safety studied, but its effect/safety on female reproductive system remained unknown. Objective: The study assessed P. frutcosa leaf extract (PFE) on follicular development in non-pregnant rats; implantation and post-implantation loss in pregnant rats. Methods: The study used healthy adult non-pregnant and pregnant female and male Wistar rats (150–200 g). Non-pregnant rats were randomly assigned to fve groups: normal saline (5 ml/kg po), clomiphene citrate (CL) (50 mg/kg po), and PFE (100, 200, and 500 mg/kg po) and treated once daily for 21 days. Dams were sacrificed under deep anesthesia on day 22. Enzyme-linked immunosorbent assay kit was used to measure serum estrogen, follicle stimulating hormone (FSH), and luteinizing hormone (LH).Uterus and ovary were histologically assessed. Dams were co-habited with fertile males for 1 week; confirmed day 1 pregnant rats were randomly re-assigned to five groups with misoprostol (200 mg/kg) as reference and treated once daily for 15 days. Implantation and post-implantation loss were assessed (6 and 15 gestations). Results: PFE and CL increased follicular development at the primordial and primary follicle stages compared to control. PFE improved uterine musculature compared to control. PFE decreased serum FSH, but increased (P < 0.05) serum estrogen and LH compared to control. PFE increased gravid uterine weight compared to control. Total implantation sites were comparable across all groups. Misoprostol and PFE (500 mg/kg) produced post-implantation loss compared to control. Conclusion: PFE (≤100 mg/kg) improved follicular development in non-pregnant rats, but pose risk of post-implantation loss in pregnant rats at ≥500 mg/kg

Source: UCC
Food Choice Behaviour of Chinese Consumers in Shenyang, Liaoning Province

The aim of the study was to investigate consumers’ use of nutrition claims and to determine the food choice behaviour of Chinese consumers based on the nutrient content of packaged foods. A cross-sectional descriptive research approach was followed. Combined stratified and random sampling methods were used to select 400 adult literate consumers involved in packaged food purchases from international chain supermarkets and other popular shops in Shenyang in Liaoning Province, North-East of China. Data were collected with questionnaires and analysed with both descriptive and inferential statistics. The results indicated that none of the respondents could interpret “salt free”, only 6.0% understood “reduced sugar” and 70% were sceptical about such claims. A total of 53.8% and 64.4% of the respondents neither understood the term or knew their RDA respectively, even though familiarity with these had implication for food consumption. Respondents’ use of information on calorie (Mean = 3.003, Std. Dev. = 1.248), sugar (Mean = 3.151, Std. Dev. = 1.175) and fat (Mean = 3.175, Std. Dev. = 1.202) content affected their food choices “sometimes” while salt content “rarely” (Mean = 2.803, Std. Dev. = 1.193) did. While the highest level education showed no significance, health status was significantly and negatively correlated with low-calorie (r = −0.094, p < 0.01) and low-salt (r = −0.083, p < 0.05) food choices. Taste influenced the choice of biscuits/cookies, which normally had high amount of fat, sugar and/or salt. The findings suggested a low nutrition labelling awareness even though majority of the respondents were well educated. Misconception and scepticism about label claims and value placed on taste could lead to over consumption of the negative nutrients from packaged foods. Consumer education and enforcement of claims on calorie, fat, sugar and salt are emphasized.

Source: UCC
Food Habits Among International Students At The University Of Ghana

This study investigated the food habits of international students at the University of Ghana, employing the theory of acculturation as a guiding framework. The aim of the study was to examine whether the food practices, patterns, and settings of international students changed after arriving in Ghana. A cross-sectional study design was employed, and data were collected from 122 international students using questionnaires. Both descriptive (frequencies, percentages, mean and standard deviation) and inferential analyses (independent t-test, ANOVA, paired t-test and factor analysis) were used to analyze the data. The findings of the study indicated that there is a noticeable shift in the food habits of international students following their arrival in Ghana. The study revealed that various aspects of food practices, including consumption patterns and dining environments, undergo changes. These changes can be attributed to the exposure to new cultural experiences, including different cuisines, culinary practices, and social dining norms within the Ghanaian context. In conclusion, it can be said that there has been changes in the food habits of international students. Changes were observed in international students‘ food settings, practices and patterns after coming to Ghana. In furtherance, these changes in eating practices and patterns can be attributed largely to environmental, individual and food-related factors. It is therefore recommended that food service providers, in and around Legon, should provide meals that can cater for the diverse student background especially international students.

Source: UCC
Food Insecurity Among Pregnant Adolescents in Shama District

Food is a source of energy for humans, and insufficient availability of food affects our health of all people, most especially pregnant adolescents. The purpose of this study was to examine food insecurity status among pregnant adolescents in the Shama District. The study applied the descriptive research design, and sampled 238 pregnant adolescents using the convenient sampling technique. Respondents were required to answer a 31-item Likert-type questionnaire that assessed food insecurity status, factors affecting food insecurity and health-related quality of life. From the analyses of data, it was revealed that food insecurity among pregnant adolescents in Shama was low (Mean= 1.92, SD= .84). Also, it was found that the key factors affecting food insecurity among pregnant adolescents in Shama was household size (Mean= 3.02, SD= .53), insufficient food supply (Mean= 2.68, SD= .52), and unstable income (Mean= 2.66, SD= .52). Furthermore, it was found that food insecurity is negatively and significantly correlated with both physical (r= -.576, p < .05) and mental health (r= -.446, p < .005) dimensions of health-related quality of life. Finally, there was a significant difference in food insecurity status with respect to the economic status of pregnant adolescent [F (2, 235), 9.260, p < .05]. It was concluded that food insecurity among pregnant adolescents in Shama District is low. Furthermore, food insecurity has a negative impact on the health-related quality of life of pregnant adolescents. It was recommended that attention should be paid nutritional need of pregnant adolescents in Shama District.

Source: UCC
Food preferences of customers of food service establishments in Ho in the Volta Region of Ghana

There is an increase in the number of food service establishments operating in the country as there is a emerging demand for food away from home. However, knowledge of customers’ food preference is critical to the sustainability of the industry. The purpose of this study was to assess the food preferences of customers of food service establishments in Ho, Ghana. The study employed the quantitative approach and questionnaire was used to collect primary data from 350 respondents. Respondents were sampled using systematic sampling technique and the research adopted the descriptive design. Data collected was analyzed using SPSS and Chi-square was employed to test research hypotheses. The study revealed that Banku with okro soup was the most preferred food whiles the least preferred food was Ampesi. However, there was a significant relationship between customers’ socio-demographic characteristics (educational level, marital status, ethnicity and monthly income) and food preferences. The food was perceived to be healthy and attractively presented. The study also found a significant relationship between taste and food characteristics. From the study it could be deduced that respondents preferred foods from their ethnic groups. This implies that some tribes have reverence for their staple food and have no desire to change. Managers should prioritize taste in the preparation of their meals since it was a significant factor consumer consider in their choice of food

Source: UCC
Food Preferences of Customers of Food Service Establishments in Ho in the Volta Region of Ghana

There is an increase in the number of food service establishments operating in the country as there is a emerging demand for food away from home. However, knowledge of customers’ food preference is critical to the sustainability of the industry. The purpose of this study was to assess the food preferences of customers of food service establishments in Ho, Ghana. The study employed the quantitative approach and questionnaire was used to collect primary data from 350 respondents. Respondents were sampled using systematic sampling technique and the research adopted the descriptive design. Data collected was analyzed using SPSS and Chi-square was employed to test research hypotheses. The study revealed that Banku with okro soup was the most preferred food whiles the least preferred food was Ampesi. However, there was a significant relationship between customers’ socio-demographic characteristics (educational level, marital status, ethnicity and monthly income) and food preferences. The food was perceived to be healthy and attractively presented. The study also found a significant relationship between taste and food characteristics. From the study it could be deduced that respondents preferred foods from their ethnic groups. This implies that some tribes have reverence for their staple food and have no desire to change. Managers should prioritize taste in the preparation of their meals since it was a significant factor consumer consider in their choice of food.

Source: UCC
Food Produce Marketing and Agricultural Growth in three Selected Districts in the Brong Ahafo Region of Ghana

Agricultural growth is important for poverty reduction in developing countries, especially those that have agrarian economies like Ghana. The purpose of the study was to investigate the contribution of food produce marketing to agricultural growth in three selected districts in Brong Ahafo Region of Ghana. The study analysed the efficiency of the food produce marketing system from two perspectives–spatial market integration and relationship quality between farmers and traders–to find how the level of market efficiency provides an incentive for smallholder food crop farmers’ decision to produce more. The selected study districts were Asutifi South District, Tano North District and Techiman Municipality. The study applied the mixed methods approach and used both quantitative and qualitative research methods as well as relying on the descriptive and cross-sectional survey approaches. The sample size of the study was 348 comprising 269 farmers and 79 traders. The findings showed that both plantain and tomato markets are integrated spatially, albeit weakly in the Brong Ahafo Region, signifying weak market efficiency. There is also an overall good quality relationship between food produce farmers and their traders which implies good market efficiency. Majority of the farmers are risk neutral and decide to increase production for the market as their response to the market signals. The study recommends that the Ministry of Food and Agriculture strengthens the implementation of its policy to reach farmers with extension education to enable them to effectively engage the market for increased production and farm profits to reduce poverty.

Source: UCC
Food safety governance in the Cape Coast Metropolis, Ghana

Several personalities in various ways have made important contributions to this research. I would like to express my sincere gratitude to my supervisors, Professor Kwaku Adutwum Boakye and Professor Francis Eric Amuquandoh for their immense contribution to this thesis through their guidance, constructive criticisms, stimulating discussion, tremendous encouragement and the goodwill with which they guided this work. Without their intellectual dynamism this study would not have been possible. My profound gratitude goes to Mr Yaw Anhwere for his instrumental role in gaining admission into this programme of study. I am indebted to Dr Kofi Ayebi-Arthur for his invaluable support, advice, time, contributions and encouragement. To Dr Christina Boateng, Kwaku Kissiedu and Enoch Apori Ansah, I say thank you for your inspiration and timely support. God bless you all. My profound gratitude to my parents, Mr Justice Acquah and Ms Janet Mensah, my husband, Mr Emmanuel Ohene-Darko, my children, Glenn, Galia and Gadiel Ohene - Darko and my siblings, Justice and Edward Acquah for their unrelenting support, prayers, love and encouragement throughout my study. Finally, I would also like to express my deepest gratitude to the heads and staff of Food and Drugs Authority, Ghana Tourism Authority and the Environmental Health and Sanitation Unit of the Cape Coast Metropolitan Assembly for granting me time for interview and discussions amid their tight schedules. I am also indebted to all food service providers for their cooperation and assistance throughout my data collection.

Source: UCC
Food safety in selected senior high schools in the Ho Municipality, Volta Region

In the school catering setting, food handlers particularly those in boarding senior high schools are considered the most sensitive group responsible for all forms of contamination resulting in various forms of food-borne illnesses. The purpose of the study was to assess food safety in selected Senior High Schools in the Ho Municipality. Questionnaire and observation checklist were used to gather data on the food safety knowledge and practices of 97 food handlers recruited from boarding secondary schools registered with the Ghana Education Service in the Ho Municipality. Sixty food samples collected from the schools were also analyzed to determine their microbial quality. Chi-square statistic was used to establish the relationship between food safety knowledge and the socio-demographic characteristics of food handlers. The results showed that majority of food handlers had high knowledge in food safety issues but their practices did not reflect this level of knowledge. Among the major barriers that accounted for the gap between knowledge and practice were inadequate provision of equipment and resources, irregular water supply as well as inadequate space and the unenclosed nature of the kitchen. These subsequently influenced the microbial quality of prepared foods served to students. It is recommended that closer and more stringent supervision during food preparation processes in boarding secondary schools should be carried out by the Ho Municipal Assembly to prevent possible outbreak of food-borne illness in the future. Also, health education should be carried out by the Ho Municipal Assembly together with the school authorities to improve the food safety knowledge and hygiene practices of food handlers.

Source: UCC
Food safety knowledge and practices of food handlers in restaurants in the tamale metropolis, Ghana

This study assessed the food safety knowledge and practices of food handlers in restaurants in the Tamale Metropolis. A descriptive research design was employed for the study. Data were collected from 214 food handlers in 23 restaurants within Tamale Metropolis through a multi-stage sampling method. Data were analyzed, using STATA version 15. Frequency, percentage, means, independent sample t-test, chi square and one-way ANOVA were the main tools used for the analysis. The results showed that the 77% of the food handlers in the restaurants were knowledgeable in food safety issues but this did not translate into food safety practices. Thus, there exist a gap between knowledge and practice. They were found to be more knowledgeable in environmental hygiene issues but fell short in some food hygiene issues such as knowledge on thawing frozen foods and storage of food items under appropriate refrigeration temperatures. The study also identified five major barriers to food safety practices such as time constraint and busy work schedule, lack or inadequate knowledge, lack of enforcement of food safety rules and regulations, inadequate resources or supplies and forgetfulness or lack of reminders. Based on these findings, it was concluded that, food handlers were knowledgeable about food safety issues, but did not put the knowledge into practice. It was therefore recommended that, facility managers in collaboration with the environmental health officers, and Food and Drugs Authority (FDA) put in place more stringent monitoring and supervision measures to improve on the food safety practices of food handlers in restaurants. More practical work be included in the curriculum for training manpower for the hospitality industry.

Source: UCC
Food safety knowledge, attitude and practices of chopbar workers in the komenda edina eguafo abirim municipality of Ghana

The purpose of the study was to examine the level of knowledge and attitudes of chopbar workers towards food safety. The study also examined the food safety practices among chopbar workers in KEEA Municipality and find out the relationship between chopbar workers’ food safety knowledge and food safety practices. Cluster sampling and purposive sampling procedures were employed to sample 147 chopbar workers in the Municipality to respond to a researcher-designed instrument. Pie chart, frequency distribution table and Goodman-Kruskal’s Gamma test were the tools used to analyse all four research questions. The study revealed that 54% (n = 79) and 43% (n = 63) of the respondents have moderate and low level of knowledge respectively and 3% (n = 4) have high knowledge level on food safety. Also 84% (n = 124) of the respondents showed positive attitude and only 16% (n = 23) exhibited negative attitude towards food safety. On practices 7% (n = 10) of the respondents demonstrated good food safety practices while 65% (n = 95) and 28% (n = 42) exhibited moderate and bad food safety practices respectively. Goodman-Kruskal’s Gamma test of 0.4687 showed a positive relationship between knowledge level on food safety and food safety practices. The study concludes that chopbar workers may not be able to comply with measures which will ensure food safety. Consumers of these chopbars in the Municipality are likely to eat contaminated food that can lead to foodborne diseases and in some cases lead to death and lastly chopbar workers who have higher knowledge on food safety will invariably affect their food safety practices positively.

Source: UCC
Food security and climate change in drought-sensitive savanna zones of Ghana

Desertification, climate variability and food security are closely linked through drought, land cover changes, and climate and biological feedbacks. In Ghana, only few studies have documented these linkages. To establish this link the study provides historical and predicted climatic changes for two drought sensitive agro-ecological zones in Ghana and further determines how these changes have influenced crop production within the two zones. This objective was attained via Markov chain and Fuzzy modelling. Results from the Markov chain model point to the fact that the Guinea savanna agro-ecological zone has experienced delayed rains from 1960 to 2008 while the Sudan savanna agro-ecological zone had slightly earlier rains for the same period. Results of Fuzzy Modelling indicate that very suitable and moderately suitable croplands for millet and sorghum production are evenly distributed within the two agro-ecological zones. For Ghana to adapt to climate change and thereby achieve food security, it is important to pursue strategies such as expansion of irrigated agricultural areas, improvement of crop water productivity in rain-fed agriculture, crop improvement and specialization, and improvement in indigenous technology. It is also important to encourage farmers in the Sudan and Guinea Savanna zones to focus on the production of cereals and legumes (e.g., sorghum, millet and soybeans) as the edaphic and climatic factors favor these crops and will give the farmers a competitive advantage. It may be necessary to consider the development of the study area as the main production and supply source of selected cereals and legumes for the entire country in order to free lands in other regions for the production of crops highly suitable for those regions on the basis of their edaphic and climatic conditions

Source: UCC