Assessment of students view on the quality and quantity of food served them and the impact it has on them on Campus-a study at Holy Family Nursing and Midwifery Training College, Berekum in Berekum East Municipality in The Bono Region Of Ghana.

Abstract

Purpose of the study: Therefore, the aim of this study is to assess students view on quality and quantity of food served from the kitchen and the impact it has on them on campus at HFNMTC Berekum.Basic design of the study: The study adopted a cross-sectional design with triangulation (both quantitative and qualitative) approach.Sampling technique: This research project utilizes simple random sampling method for selecting respondents for the study.Data collection tool: The study adopted questionnaire as the data collection method.Results: The survey involved 97 participants, primarily aged 18-30, with a mean age of 25.62 ± 4.50 standard deviation. The majority were female (66%), reflecting the typical gender distribution in nursing programs. Level 300 students represented the highest percentage (45.2%). Most respondents were single (89.7%), and the Akan ethnic group made up 72.3% of the participants. Regarding satisfaction with food quality from the school's kitchen, 41.6% expressed dissatisfaction whiles 58.4% expressed satisfaction of the quality of meal served from the kitchen. Additionally, a significant majority (59.3%) found the quantity of food served inadequate in which (40.7%) found the quantity of food served to be adequate. Concerning the impact of campus food on their well-being and academics, 53.0% felt it had a negative effect on their well-being and academics whiles 12.2% felt it had a positive or no effect on their well-being and academics. Rice and stew were the most preferred menu items (40.4%), while Banku was the least liked (28.6%). The majority (92.9%) supported menu changes to improve taste and variety. Student’s opinions on self-feeding were divergent;33.3% expressed their concern that the school should continue to feed them whiles 66.7% suggested that, the school should allow them to feed themselves. Moreover, 51.0% attended the dining hall consistently due to factors like food preferences, taste, convenience, and financial constraints whiles 49.0% do not attend. Many students (77.1%) acknowledged challenges on issues of food served from the kitchen on campus. With dissatisfaction on meal served on campus, 46.8% bought food from outside, 25.5% went to bed without eating, 21.3% relied on personal provisions, and 6.4% lodged complaints.Conclusions: The findings from this study clearly indicate the quality and quantity of meal served from the school’s kitchen did not meet students’ expectations. This information could play a pivotal role in effectively planning and implementing measures to amend the areas students pointed out in the study to match their satisfactory level.