Assessment of body mass index (BMI) Department: Hospitality Management By: captainonuh1414 Project ID: 6319 Rating: (5.0) votes: 1Rate this project12345 Price:₦2000 Get the Complete MaterialAbstractThe aim of this project research is to assess the Body Mass Index (BMI) status of the student of food science home hospitality management at Hassan Usman Katsina polytechnic Katsina State. Anthropometric Measurement was conducted using a weighting scale and measuring tape, using the (WHO) reference adults' BMI status. Also, questionnaires were used to retrieve information about diet history and lifestyle. A cross-sectional research design was used, questionnaires, textbooks, journals and the internet were used as the sources of data in this current research with seventy (70) respondents selected randomly, and seventy questionnaires were able to retrieve. The population of this study compresses all students in the department of Food Science Home Hospitality Management. Simple statistical tools (frequency and percentage) were used to analyze the data. The study result shows that sixty-one (61%) of the student care about the danger of consuming high calories, therefore have knowledge of health eating. Eighty-one (81%) engage themselves in physical activities which results in healthy fitness and normal body weight, also 38 (54%) of the respondents consumed more processed food that contains high fat concentration. Also, 14 (20%) are underweight, 27 (39%) of the respondents are normal weight, 21 (30%) of the respondents are overweight, 8 (11%) of the respondent are obese, from 18-20 of the age of the respondent are 23 (33%) 21-25 are 32 (46%) 26-30 are 14 (20%) while 30 and above of the respondents are 1 (1%) of the respondent. Males are 28 (40%) and females are 42 (60%) of the respondent. Hence it is recommended that the students should be enlightened on the importance of healthy physical activities, good balanced diet and healthy eating habits and plan as this will help them maintain their body weight and body fat mass. ...Preview Download Preview +Other Hospitality Management project topics and materials you might be interested in»The economic importance of hospitality industry to the nation»Importance of interpersonal relationship between restaurant and kitchen staff»Effect of economic depression on the marketing of hotel products»Roles of equipment availability on employee performance in the hotel industry»Production of assorted snacks from composite flour with special references to sweet potato»Utilization of rice for the production of snacks and bread»The effect of corona virus pandemic (covid - 19) on the profitability of hotels establishment»Examining the impact of online reservation system on the profitability of the hotel»Enriching Nigeria menu with the use of soya beans»The effectiveness of health insurance as a motivational tool in the hotel industry - case study of selected hotels in Ikorodu, Lagos»Critical examination of safety and security concern in hospitality industry - case study of Exclusive Mansion»Impact of marketing communication in promoting tourist destination - case study of Katsina metropolis»The causes of food poisoning - effect and their control»Evaluate the service delivery and customer satisfaction in hospitality industry»The effect of quality services on customer satisfaction - case study of Destiny Castle Hotel