An investigation on the causes of stunted growth among children age 0 - 5 (case study of Barau Dikko speciallist hospital Kaduna) Department:Food Science Technology By: captainonuh1414 Project ID: 6321 Rating: (5.0) votes: 1 Price:₦3000 Get the Complete MaterialAbstractStunted according to WHO World Health Organization 2012, is the“height for age” value less than two standard deviations of the WHO Growth Stands Median. One cross-sectional descriptive were been accepted to investigate into the causes of stunted growth among children aged 0-5 years in Barau Dikko Specialist Hospital (BDSH) at outpatient department in order to achieve the objective of this paper. Simple random sampling has been used to select the respondent. Fifty (50) questionnaires have also been used to collect the data. Simple frequency and percentage have been used to interpret the data collected. Population of the study is the patients having stunted growth attending Barau Dikko Specialist Hospital Kaduna. The three main causes of stunting in Nigeria, and probably in most developing countries are poor feeding practices, poor maternal nutrition and poor sanitation. The descriptive survey design been adopted to gather information among the population under study, also the researcher was personally administered the questionnaire to the sampled population, in this research, the work data collected were presented using tables and analyzed using percentage and forms to make this work clear and understandable. The major findings of this research are the majority of the patient attending the outpatient department of the hospital 62% was female while 38% are male. The age ranges of the children for whom the questionnaires were used show that the majority of the respondents (children) are of age 7 years representing 50%. Recommendation after the critical and careful investigation of this research, the researcher made the following recommendations which were drawn by the researcher during the research in order to tackle this issue of stunted growth among children. ...Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Production and quality evaluation of cake produced from wheat flour and sweet potato flour