- The Complete Research Material is averagely 63 pages long and it is in MS Word Format, it has 1-5 Chapters.
- Major Attributes are Questionnaire, Data Analysis,Abstract.
- Study Level: BTech, BSc, BEng, BA, HND, ND or NCE.
- Full Access Fee: ₦6,000
Get the complete project »
ABSTRACT
The research profers an analysis of food security and poverty status among households in Ehime Mbano
It elucidates the nature of food security and poverty status, portrays the challenges of food security and poverty and provides measures to enhance food security alleviate poverty.
INTRODUCTION
Food security is a concept that has evolved during the 1990s far beyond a traditional focus on the supply of food at the national level. This concept has been given general definitions in time past but in recent times, there has been a divergence of ideas on what food security really means. food security is defined as access by all people at all times to enough food for an active and healthy life. The committee on world food security defined it as physical and economic access to adequate food by all household members without undue risk of losing the access. However, the definition adopted by the countries attending the world food summit of 1996, and reconfirmed in 2002, accepts the USAID’S concept which has three key elements viz; food availability, food access and food utilization. However, a fourth concept is increasingly becoming accepted namely, “the risks that can disrupt anyone of the first three factors” There are therefore four major elements of food security. They are food availability, food access, food utilization and not loosing such access. Availability, access and utilization are hierarchical in nature. Food availability is necessary but not sufficient for food accessibility and access is necessary but not sufficient for utilization. In a larger sense, two broad groups of factors determine food security. These are supply side factors and demand side factors. The supply-side factors are those that determine food supply or food availability. In other words, they are determinants of physical access to food at national, household and intra-household levels. The demand side factors on the other hand are factors that determine the degree of access of countries, households and individuals to available food. They are, in other words, determinants of economic access to food or determinants of entitlement to available food.
CHAPTER ONE
1.1 BACKGROUND OF THE STUDY
Food insecurity or lack of access to nutritionally adequate diet in a household or country can take various forms. For example, chronic food insecurity exists when food supplies are persistently insufficient to supply adequate nutrient for all individuals. Transitory food insecurity occurs when there is a temporary decline in access to adequate food because of instability in food production, food price increases or income shortfalls.
We may distinguish between national food security and household food security. This distinction is necessary because an aggregate supply of food, from domestic sources or import or both, are prerequisite but certainly not a sufficient condition for a food secure situation in a country. In other words, adequate availability of food in Nigeria on a per capita basis does not necessarily translate to sufficient and adequate food for every citizen. Food security at household level is a subset of the national level and it requires that all individuals and households have access to sufficient food either by producing it themselves or by generatingsufficient income to demand for it. The research intends to profer an analysis of food security and poverty status among holds in Ehime Mbano.
1.2 STATEMENT OF THE PROBLEM
The problem confronting the research is an analysis of food security and poverty status among household in Ehime Mbano.
1.3 RESEARCH QUESTION
- What is the nature of food security?
- What is the challenge of poverty status among household on food security?
- What is the challenge of poverty on food security in Ehime Mbano?
1.4 OBJECTIVE OF THE STUDY
- To profer an analysis of food security and poverty status among household
- To determine food security and poverty status among household in Ehime Mbano
1.5. SIGNIFICANCE OF THE STUDY
The study shall project the level of food security and poverty among household with a view to profer measures to mitigate and eliminate food insecurity and poverty among households.
1.6. STATEMENT OF HYPOTHESES
H0 Poverty level among household in Ehime Mbano is low
H1 Poverty level among household in Ehime Mbano is high
H0 Food security in Ehime Mbano is low
H1 Food security in Ehime Mbano is high
H0 Effect of poverty on food security in Ehime Mbano is low
H1 Effect of poverty on food security in Ehime Mbano is high
1.7. SCOPE OF THE STUDY
The research is an analysis of food security and poverty status among households in Ehime Mbano
1.8. DEFINITION OF TERMS
FOOD SECURITY
Food security isdefined as access by all people at all times to enough food for an active and healthy life. The committee on world food security defined it as physical and economic access to adequate food by all household members without undue risk of losing the access. However, the definition adopted by the countries attending the world food summit of 1996, and reconfirmed in 2002, accepts the USAID’S concept which has three key elements viz; food availability, food access and food utilization
FOOD INSECURITY DEFINED
Food insecurity or lack of access to nutritionally adequate diet in a household or country can take various forms. For example, chronic food insecurity exists when food supplies are persistently insufficient to supplyadequate nutrient for all individuals. Transitory food insecurity occurs when there is a temporary decline in access to adequate food because of instability in food production, food price increases or income shortfalls.
You either get what you want or your money back. T&C Apply
You can find more project topics easily, just search
-
SIMILAR FOOD SCIENCE & TECHNOLOGY FINAL YEAR PROJECT RESEARCH TOPICS
-
1. ASSESSMENT OF GROWTH PATTERN AND NUTRITIONAL STATUS OF UNDER FIVE A CASE STUDY AT YUSUF DAN-TSOHO MEMORY HOSPITAL TUDUN-WADA KADUNA STATE
» ABSTRACT This project is meant to be a guide for the general public to understand and know the importance of growth pattern and nutritional status of ...Continue Reading »Item Type & Format: Project Material - Ms Word | 37 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
2. EFFECT OF FERMENTATION TIME ON THE QUALITY CHARACTERISTICS OF CASSAVA
» CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Cassava (Manihot esculenta Crantz) is a tuberous root crop grown in the tropics between latitudes...Continue Reading »Item Type & Format: Project Material - Ms Word | 58 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
3. THE FACTORS AFFECTING THE PROCESSING PRODUCTIONS AND STORAGE OF GARRI
» Abstract This project work was designed to examine and analyze the factors affecting the processing production and storage of garri in Oredo Local Gov...Continue Reading »Item Type & Format: Project Material - Ms Word | 58 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
4. ASSESSMENT ON ANALYSIS OF WATER POLLUTION BY PHOSPHATE
» CHAPTER ONE 1.0 INTRODUCTION AND LITERATURE REVIEW Phosphorus is usually present in natural water as phosphate and is an essential element of life, ph...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
5. PREVALENCE OF MALNUTRITION AMONG CHILDREN UNDER 5 IN NIGERIA
» CHAPTER ONE INTRODUCTION 1.1 BACKGROUND INFORMATION Nutrition is the sum total of the processes involved in the intake and utilization of food substan...Continue Reading »Item Type & Format: Project Material - Ms Word | 58 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
6. EFFECTIVE CONTROL OF FOOD AND BEVERAGES IN THE CATERING INDUSTRY
» ABSTRACT Hospitality industry is one of the business entities that budgeting must be functional and active. The method of it application or execution ...Continue Reading »Item Type & Format: Project Material - Ms Word | 43 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
7. THE USE OF BITTERLEAF (VERNONIA AMYGDALINA) EXTRACT AS A MEANS OF EXTENDING THE SHELF-LIFE OF LOCALLY BREWED SORGHUM BEER
» ABSTRACT Locally brewed beer (sorghum beer) is an indigenous alcohol average. It is produced mainly from sorghum grain (Sorghum vulgare ) and the proc...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
8. ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN NIGERIA
» CHAPTER ONE BACKGROUND OF THE STUDY. Canteen services stated way back in the 18th centaury, food and snacks are served as to the taste of the client. ...Continue Reading »Item Type & Format: Project Material - Ms Word | 53 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
9. ADVANCE EFFECT OF FERMENTED MILK SALE BY FULANI WOMEN ON CONSUMERS
» CHAPTER ONE INTRODUCTION 1.1 Background of Study Food safety and quality is a global topic of public concern. Salmonella is a Gram negative bacteria, ...Continue Reading »Item Type & Format: Project Material - Ms Word | 68 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
10. PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
» ABSTRACT Composite jam was produced from four different tropical fruits – pineapple, apple, orange and banana at different proportion. Four dife...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages | Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT