The study determined the nutritional challenges of persons with disability in special needs centers in mainland, Lagos State. Three research questions guided the study. Survey research design was adopted. The population of the study was 57. No sampling was done since the population was a manageable size. Validated questionnaire was used for data collection. Data collected were analyzed using mean and standard deviation. Findings showed that the types of disabilities among children in special need centers in Lagos State included among others: physical disability, learning disability, cerebral palsy, Down syndrome, attention deficit disorder/attention deficit hyperactivity disorder (ADHD), autism and speech and language disorder. Findings also revealed that the nutritional needs of children with disability included feeding on different foods, drinking water regularly, taking fruits daily, and ensuring that their nutrient requirements are met daily. Findings indicated that the nutritional challenges of children with disability included among others: excessive salivation, frequent constipation, inability to feed oneself, depending on care givers for feeding, food dropping from the mouth while being fed and difficulty in chewing and swallowing foods. Conclusion was made. Among recommendations made was that children with disabilities should be provided with variety of foods daily to meet their nutritional needs and parents/caregivers should devote more feeding time to the disabled child.
The research focused on how university students in Lagos State may improve their entrepreneurship abilities through creativity and critical thinking. Survey research design was used. The study's population was 114, which included 14 Home Economics teachers teaching Food and Nutrition courses, 40 Senior Staff of Nigeria's Small and Medium Enterprise Development Agency, and 60 Home Economics students. There was no sampling since the population was small. For data gathering, a questionnaire was employed. The data were examined using mean and standard deviation. Findings revealed that in-service training for lecturers, proper integration of practical with theory in teaching foods and nutrition, and curriculum review in foods and nutrition programs to instil entrepreneurial skills that will meet the needs of students, among others. The difficulties in acquiring entrepreneurial skills via creative and critical learning included the fact that most higher institutions do not have foods and nutrition laboratories, and there are few vocational foods and nutrition specialists. Findings also revealed that arousing attention and retention among university students by presenting learning objectives through qualified lecturers, facilitating students' awareness of the expected learning outcomes, and providing learners feedback on exercises and activities carried out in the food laboratories are ways of reducing challenges to enhancing entrepreneurial skills through creativity and critical thinking. The recommendation includes that there should be regular training and re-training programs for Food and Nutrition teachers in the form of seminars and workshops.
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