Nutritional Composition Of Drinks Sold In Bells University Or Technology

Description

ABSTRACT

The aim of this study was carried out to determine the different categories of non-alcoholic beverages in Bell University based on the information declared on the labels of these products; we expect this first step to justify the need for the coordination and harmonization of food composition tables so that there will be an updated database available to produce realistic scientific nutrient intake estimates in accordance with the actual market scenario. The nutrition facts declared on the labels of non-alcoholic beverages by manufacturers in Nigeria were compiled and studied. The database included 211 beverages classified in 7 groups with energy/carbohydrate content per 100 mL ranging from 0–55 kcal/0–13 g for soft drinks; 2–60 kcal/0–14.5 g for energy drinks; 24–31 kcal/5.8–7.5 g for sports drinks; 1–32 kcal/0–7.3 g for drinks containing mineral salts in their composition; 14–69 kcal/2.6–17 g for fruit juice, nectar, and grape musts; 43–78 kcal/6.1–14.4 g for vegetable drinks; and 33–88 kcal/3.6–14 g for dairy drinks. It was discovered that the current non-alcoholic beverage market is a dynamic, growing, and highly innovative one, allowing consumers to choose according to their preferences, needs, or level of physical activity at any moment of the day.

TABLE OF CONTENTS

COVER PAGE

TITLE PAGE

APPROVAL PAGE

DEDICATION

ACKNOWELDGEMENT

ABSTRACT

CHAPTER ONE

INTRODUCTION

1.1      BACKGROUND OF THE PROJECT

• PROBLEM STATEMENT
• AIM AND OBJECTIVE OF THE PROJECT
• SIGNIFICANCE OF THE PROJECT
• PURPOSE OF THE STUDY
• LIMITATION OF THE STUDY
• RESEACH QUESTIONS
• APPLICATION OF THE STUDY
• METHODOLOGY
• PROJECT ORGANISATION

CHAPTER TWO

LITERATURE REVIEW

• REVIEW OF THE STUDY
• REVIEW OF SOLD DRINK

CHAPTER THREE

METHODOLOGY

• INTRODUCTION
• STUDY OF AREA
• RESEARCH DESIGN
• POPULATION AND SAMPLING METHOD
• DATA COLLOECTION
• REVIEW OF FOOD COMPOSITION TABLES AND DATABASES
• DATA MANAGEMENT

CHAPTER FOUR

4.0   RESULTS AND DISCUSSION

• RESULT
• DISCUSSION

CHAPTER FIVE

• CONCLUSION AND RECOMMENDATION
• REFERENCES

CHAPTER ONE

1.0                                          INTRODUCTION

1.1                            BACKGROUND OF THE STUDY

Food Composition Tables (FCTs) and Databases (FCDB) are essential tools to help nutritionists and dieticians in designing and assessing diets, through the knowledge of the composition and nutritional value of foods. The non-alcoholic drinks group is nowadays the one with the highest consumption in the global Nigerian diet; it also presents the fastest evolution in the last decades and the highest levels of innovation in many different aspects (i.e., reduced calorie content; flavor). According to the NAFDAC of 2014, the soft drinks group is the one with the highest consumption per capita, with 42 L/person/year followed by the category of juices and nectars. Consumers can choose from a wide range of sparkling and still beverages, sugar or sugar-free, fat or non-fat, with or without fruit juice, vitamins, as well as different flavors, packaging materials, and sizes.

Given the significant contribution of non-alcoholic beverages to diet and the lack of harmonized, comprehensive composition data, the present study aims to draw an updated map with the nutritional facts of the different categories available in the Spanish market based mainly on the data declared on the labels of these products. This tool should fulfill the limited information found in current FCTs; it will also offer an accurate update of those tables and reveal the most recent innovations in the Nigerian food market. Secondly, the goal of creating a single database validated by EuroFIR guidelines [2016] with periodic updates will allow for the production of sound energy and nutrient intakes estimates from non-alcoholic beverage consumption data in accordance with the actual market scenario and the consumption habits of the population.

1.2                                   PROBLEM STATEMENT

Drinks are sold in every institution most especially at the entrance gate of the institution. It was discovered that some student are allergy to one or more nutrients due to their health challenge. Most time students are ignorance of the nutritional value of local drinks they take which are packaged by food vendors as a result of that it exposes them to different kind of health challenge. This study was carried out to determine the nutritional value of popular drinks sold at Bells University.

1.3                          AIM / OBJECTIVE OF THE STUDY

The main aim of this study is to determine the nutritional value of popular drinks sold at Bells University. The objectives are:

1. To provides details of the standards as they apply to all non alcohol drinks sold in school
2. It also explains the reasons why nutritional standards have been introduced and offers practical advice on how to implement the standards.

1.4                             SIGNIFICANCE OF THE STUDY

This study has served as a means of understanding the nutritional standards for drinks in schools, which all grant‑aided schools should adhere to. It has also served as manual for knowing what the kind of drinks to take while in school. This study recognizes the important role of schools in contributing to student nutrition and the development of the knowledge and skills necessary to make healthier food choices. It also forms part of the Investing for Health strategy, which is committed to improving students’ health and wellbeing.

1.5                                                PURPOSE OF THE STUDY

The main purpose of this work is to enlighten student of the institution on how to drink healthy drinks in order to live healthier.

Diet is central to health, and student’s diet is an important influence on their health now and in the future. Good nutrition in student can help protect against chronic diseases including cardiovascular disease and cancer in later life. Cardiovascular disease and cancer are our biggest killers and a poor diet is the biggest contributor to cancer deaths after smoking, and may be responsible for up to a third of all cancer deaths.  A healthy diet  is protective against cardiovascular disease, including heart disease and stroke and cancer.

1.6                                             LIMITATION OF THE STUDY

There are many drinks sold in that institution – alcohol and non alcohol, but in this study we are going to determine the nutritional composition of non- alcohol drink only.

1.7                                    RESEARCH QUESTION

1. How is nutritional content determined?
2. What is nutritional composition?

iii. Do all drinks sold in the institution nutritious?

1.7                             APPLICATION OF THE STUDY

This study provides practical guidance which aimed at supporting all health professionals, teachers, pupils, caterers and others in implementing healthier drinking in schools.

1.8                                             RESEARCH METHODOLOGY

In the course of carrying this study, numerous sources were used which most of them are by visiting libraries, consulting journal and news papers and online research which Google was the major source that was used.

1.9                                   PROJECT ORGANISATION

The work is organized as follows: chapter one discuses the introductory part of the work,   chapter two presents the literature review of the study,  chapter three describes the methods applied, chapter four discusses the results of the work, chapter five summarizes the research outcomes and the recommendations.