Augustina Sackle Sackey - Academia.edu (original) (raw)
Papers by Augustina Sackle Sackey
Journal of Tourism Hospitality and Sports, 2014
Hospitality graduates in Ghana face many challenges when finding job in today's competitive marke... more Hospitality graduates in Ghana face many challenges when finding job in today's competitive market. The aim of this research seeks to find out if graduates meet the expectation of potential companies as well as the cause of gap that exist between training of students in hospitality and the expectations of the potential companies. The objective of the study was achieved by the use of questionnaire and interviews. The respondents were educators, students and managers of hotels. The findings indicated that there are differences in what education offers and what industry demands. Hospitality education is primarily concerned with professional preparation of the individual who desire to work in any of the broad group of professions that make up the hospitality industry. As a field of multidisciplinary study which brings the perspective of many disciplines to bear, hospitality education needs a well structured curriculum.
International Journal of Nutrition and Food Sciences, 2013
Food companies are faced with an increased demand by health professionals and consumers for healt... more Food companies are faced with an increased demand by health professionals and consumers for healthier food products. The need for flours that are free of gluten (such as millet, tapioca, potato, soy, flax, etc.) are becoming progressively more popular and are offering new sales potentials for food companies. It is against this background that the study was undertaken to produce millet based sponge cakes with the view of improving the sensory and nutritional values of the product. In addition to a control sample using only wheat flour, ten different cake formulations were prepared using varying wheat and millet flours ratios. Sensory analysis using forty untrained panel and proximate analyses were performed. The results revealed that significant differences in visual puffiness, appearance, texture/mouthfeel, moistness and smell acceptability were not observed among these products. Superimposition of the optimal areas having a score greater than 6.0 from each attribute was done to obtain an optimal formulation range. However, the sensory assessments of the products on the 9-point hedonic scale depicted that all products scores were more than 6 on the scale which is an indication that all sensory attributes were at least liked slightly in each case by the panel. Panel was able to correctly discriminate between the different samples in terms of the sensory attributes on the 9-point hedonic scale. However, the overall liking of the samples as perceived by the panel indicated that all products were acceptable with Sample E being the most preferred. Positive purchase intent was noticed among the panel hence offering new sales potential for the millet based cakes. There was improvement on the nutritional content (carbohydrate, fat and ash) of the formulations as the proximate analysis generally showed a mean increase of 2.08±0.36% for ash and 33.41±3.32% for fat against the control sample of 1.53% and 30.96% respectively. No significant change was observed in the protein content (7.43±0.92% against 7.44%). However, there was a decrease (71.41±5.38%) in carbohydrate content against control sample of 77.43%.
Malnutrition is one of the major problems facing the developing countries, especially among child... more Malnutrition is one of the major problems facing the developing countries, especially among children. It is estimated that, 28% of children under the age of five are stunted whilst 14% are underweight in Ghana. Minister of Food and Agriculture in 2004 asserted that the Intelligent Quotient (IQ) of Ghanaian children has generally reduced due to poor dietary composition of their food coupled with little attention paid to good nutrition and that the nation is likely to suffer the consequences of unintelligent generation. It is against this background that this study was conducted to assess the nutritional status of Junior High School (JHS) students in the Mfantseman Municipality in the Central Region of Ghana with the objectives of estimating the body mass index (BMI) of the students through anthropometric measurements and use the BMI to determine their nutritional status as well as finding out factors contributing to their nutritional status. The study used purposive, convenient and random sampling techniques to select 7320 school children. Data was collected on the students' age, height and weight. The Body Mass Index (BMI) for age was calculated and compared with the 2007 WHO reference to identify their nutritional status. The study revealed that overall prevalence of malnutrition in the community was high with 25.9% of the children being overweight, 5.5 and 5.8% been lean or severely lean while 39.0% were normal. The incidence of malnutrition was prevalent among boys than girls. The high incidence of malnutrition may be attributed to improper dietary habits, unawareness of balanced diet, poor prenatal nutrition and low family income.
Journal of Tourism Hospitality and Sports, 2014
Hospitality graduates in Ghana face many challenges when finding job in today's competitive marke... more Hospitality graduates in Ghana face many challenges when finding job in today's competitive market. The aim of this research seeks to find out if graduates meet the expectation of potential companies as well as the cause of gap that exist between training of students in hospitality and the expectations of the potential companies. The objective of the study was achieved by the use of questionnaire and interviews. The respondents were educators, students and managers of hotels. The findings indicated that there are differences in what education offers and what industry demands. Hospitality education is primarily concerned with professional preparation of the individual who desire to work in any of the broad group of professions that make up the hospitality industry. As a field of multidisciplinary study which brings the perspective of many disciplines to bear, hospitality education needs a well structured curriculum.
International Journal of Nutrition and Food Sciences, 2013
Food companies are faced with an increased demand by health professionals and consumers for healt... more Food companies are faced with an increased demand by health professionals and consumers for healthier food products. The need for flours that are free of gluten (such as millet, tapioca, potato, soy, flax, etc.) are becoming progressively more popular and are offering new sales potentials for food companies. It is against this background that the study was undertaken to produce millet based sponge cakes with the view of improving the sensory and nutritional values of the product. In addition to a control sample using only wheat flour, ten different cake formulations were prepared using varying wheat and millet flours ratios. Sensory analysis using forty untrained panel and proximate analyses were performed. The results revealed that significant differences in visual puffiness, appearance, texture/mouthfeel, moistness and smell acceptability were not observed among these products. Superimposition of the optimal areas having a score greater than 6.0 from each attribute was done to obtain an optimal formulation range. However, the sensory assessments of the products on the 9-point hedonic scale depicted that all products scores were more than 6 on the scale which is an indication that all sensory attributes were at least liked slightly in each case by the panel. Panel was able to correctly discriminate between the different samples in terms of the sensory attributes on the 9-point hedonic scale. However, the overall liking of the samples as perceived by the panel indicated that all products were acceptable with Sample E being the most preferred. Positive purchase intent was noticed among the panel hence offering new sales potential for the millet based cakes. There was improvement on the nutritional content (carbohydrate, fat and ash) of the formulations as the proximate analysis generally showed a mean increase of 2.08±0.36% for ash and 33.41±3.32% for fat against the control sample of 1.53% and 30.96% respectively. No significant change was observed in the protein content (7.43±0.92% against 7.44%). However, there was a decrease (71.41±5.38%) in carbohydrate content against control sample of 77.43%.
Malnutrition is one of the major problems facing the developing countries, especially among child... more Malnutrition is one of the major problems facing the developing countries, especially among children. It is estimated that, 28% of children under the age of five are stunted whilst 14% are underweight in Ghana. Minister of Food and Agriculture in 2004 asserted that the Intelligent Quotient (IQ) of Ghanaian children has generally reduced due to poor dietary composition of their food coupled with little attention paid to good nutrition and that the nation is likely to suffer the consequences of unintelligent generation. It is against this background that this study was conducted to assess the nutritional status of Junior High School (JHS) students in the Mfantseman Municipality in the Central Region of Ghana with the objectives of estimating the body mass index (BMI) of the students through anthropometric measurements and use the BMI to determine their nutritional status as well as finding out factors contributing to their nutritional status. The study used purposive, convenient and random sampling techniques to select 7320 school children. Data was collected on the students' age, height and weight. The Body Mass Index (BMI) for age was calculated and compared with the 2007 WHO reference to identify their nutritional status. The study revealed that overall prevalence of malnutrition in the community was high with 25.9% of the children being overweight, 5.5 and 5.8% been lean or severely lean while 39.0% were normal. The incidence of malnutrition was prevalent among boys than girls. The high incidence of malnutrition may be attributed to improper dietary habits, unawareness of balanced diet, poor prenatal nutrition and low family income.