INVESTIGATING CAUSES OF LOW PATRONAGE OF BREAKFAST MEALS BY STUDENTS AND TUTORS AT AL-FARUQ COLLEGE OF EDUCATION

Abstract

The quality of micronutrient intake, weight status, and lifestyle factors are all positively impacted by breakfast consumption. Students learning, behaviour, cognition, and academic achievement have all been linked to breakfast as having a good impact. These claims, however, are mainly supported by data showing that breakfast has immediate benefits for cognitive function. The study aimed at investigating causes of low-patronage of breakfast meals by students and teachers at the al-faruq college of education. The study was conducted using a mixed-methods approach. The sample population was made up of students and instructors. A sample size of 359 respondents, or 50.2 percent of the population, was chosen by the researchers using the randomized stratified sampling method. Using a purposive sampling strategy, the respondents were chosen. Students' quantitative data was gathered using questionnaires, and teachers' qualitative data was gathered using an interview schedule. Version 25 of IBM's Statistical Package for Social Sciences (SPSS) was used to analyze the survey data. Using SPSS, the organized, numerically coded, and collected quantitative data were entered. Descriptive and inferential statistics were combined by the researchers to analyse the data. The demographic features of the respondents were analysed using frequency tables and percentages. The study indicated that low patronage of breakfast meals was caused by a variety of factors, including late morning serving, insufficient amount, and poor quality of the breakfast supplied. The study so proposed that the dining hall and meals orientation of student-teachers should be planned, strong enforcement of the dining hall rules and regulations, and maintaining the dining hall in a clean condition to attract student-teachers.