EVALUATION OF DIETARY HABITS AND NUTRITION KNOWLEDGE OF LOW INCOME FAMILIES LIVING IN GWALLAMEJI, BAUCHI LGA, BAUCHI

ABSTRACT The low-income group according to the world health organization. Are those who earn an average of 446.882 naira or an equivalent of s1045 annually while the federal republic of Nigeria (2019) defined it as all wage earners and self- employed person whose annual income in Nigeria is 20% or less of the highest wage grade levels annual maximum income at any given period. In Nigeria, low –income households consume too many calories from staple foods like cassava , rice yam and maize and few calaries from non-staple foods such as fruit and vegetables, dairy products among others and dependency on these traditional foods has led to nutritional deficiency as well as NCDs associated with overweight, obesity, and diabetes in additional to other cardiovascular diseases. The purpose of this study is to evaluate the Dietary habit and nutritional knowledge of low income from families living in Gwallameji Bauchi, LGA Bauchi State. And the Specific Objectives of the study were; to assess the socio economic demography of the respondents, to assess the dietary habit of the respondent using the food frequency table, and to assess the nutritional knowledge of the respondents. The study was cross-sectional and descriptive in nature. The study population includes all Low income families living in Gwallameji Area. The study revealed that Overweight and obesity is quite prevalent in the communities due to poor socio-economic status. The relatively low number of the participants fell within the recommended healthy weight category however overweight and obesity seemed to be very high. Increased healthcare expenses and a larger illness burden may result from the high incidence of these disorders in low-income populations. One significant factor found to influence their dietary habits was concerns for weight gain and this accounts for why more than 40% of them were overweight and obese which increases cardiovascular disease risk. Healthcare professionals and policymakers should promote nutrition education on the consumption of indigenous fruits and vegetables as well as weight management to prevent malnutrition and chronic diseases.