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VOL. 10, ISSUE 1 (2025)
Assessment of dietary intake and kidney disease awareness among non-academic staffs of Higher Institutions in Ogbomoso, Oyo State, Nigeria
Authors
Alagbe Iyanu Caleb, Quadri Jelili Akorede, Gbadegesin Imosi Oyesola, Malomo Sunday Abiodun, Sangotoye Emmanuel Olanrewaju
Abstract
This study assessed dietary intake and kidney
disease awareness among non-academic staff of higher institutions in Ogbomoso,
Oyo State, Nigeria. A cross-sectional, quantitative approach was employed,
involving 300 participants from two institutions. Data were collected using a
structured questionnaire covering socio-demographic characteristics, medical
information, kidney disease awareness, and food consumption patterns. Results
revealed a diverse educational background among participants, with a majority
having completed primary or secondary education. There was a high prevalence of
family history of diabetes (65.7%) and hypertension (21.0%). Kidney disease
awareness was generally low, with only 36.4% recognizing the importance of good
eating habits for kidney health. Dietary analysis showed frequent consumption
of traditional foods like Amala, with varied intake of vegetables, fruits, and
protein sources. Fish was the most frequently consumed protein, while legumes
and fruits were consumed regularly. The study highlights a critical need for
improved kidney health education among non-academic staffs. It also underscores
the importance of considering cultural dietary habits in developing nutritional
recommendations for kidney health in this population. These findings can inform
targeted health promotion strategies and dietary interventions to enhance
kidney disease awareness and prevention in similar populations.
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Pages:63-72
How to cite this article:
Alagbe Iyanu Caleb, Quadri Jelili Akorede, Gbadegesin Imosi Oyesola, Malomo Sunday Abiodun, Sangotoye Emmanuel Olanrewaju "Assessment of dietary intake and kidney disease awareness among non-academic staffs of Higher Institutions in Ogbomoso, Oyo State, Nigeria". International Journal of Food Science and Nutrition, Vol 10, Issue 1, 2025, Pages 63-72
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