Case Study: Nutrition

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FOOD SECURITY OF CENTERS, NUTRITION KNOWLEDGE OF CAREGIVERS AND THEIR ASSOCIATION WITH THE NUTRITION STATUS OF STREET CHILDREN 8-15 YEARS IN REHABILITATION CENTERS IN EASTLANDS, NAIROBI.

ZAMZAM DAUD AHMED
A90/5574/2014
zamzamdaud07@gmail.com

A PROPOSAL SUBMITTED IN PARTIAL FULFILLMENT OF A DEGREE IN FOOD SCIENCE: NUTRITION AND DIETETICS AT THE UNIVERSITY OF NAIROBI.

UNIVERSITY OF NAIROBI
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I understand what Plagiarism is and I am aware of the University’s policy in this regard
2. I declare that this research proposal is my original work and has not been submitted elsewhere for examination. Where other people’s work, or my own work has been used, this has properly been acknowledged and referenced in accordance with the University of Nairobi’s requirements.
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ACKNOWLEDGEMENT
First and foremost I thank Allah for the gift of life and his never ending blessings including good health that he has bestowed on me this far in my life.
I greatly thank my parents Mrs Halima Abdi and Mr Daud Ahmed for their incredible support throughout my life up to this point. The principles and inspiration drawn from you help my navigation in life
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1.6.1 GENERAL OBJECTIVE 14
1.6.2 SPECIFIC OBJECTIVES 14
1.6.3 RESEARCH QUESTIONS 15
1.7 ASSUMPTIONS IN THE STUDY 15
1.8 LIMITATIONS OF THE STUDY 15
1.9 BENEFITS OF THE STUDY 16
CHAPTER 2: LITERATURE REVIEW 16
2.1 STREET CHILDREN HISTORY AND GLOBAL PERSPECTIVE 16
2.2 CAUSES OF STREET CHILDREN PHENOMENON 17
2.3 CHARACTERISTICS OF STREET CHILDREN 18
2.4 HEALTH AND SOCIAL PROBLEMS OF STREET CHILDREN 19
2.5 DRUG CULTURE AMONGST STREET CHILDREN 20
2.6 STREET CHILDREN IN KENYA 21
2.6.1THE CONCEPT OF STREET REHABILITATION IN KENYA 22
2.7 FOOD SECURITY 23
2.7.1 CAUSES OF FOOD INSECURITY 24
In their report on crop prospects and the global food situation 2017, FAO cites the following to be major causes of food insecurity: 24
2.8 LINK BETWEEN NUTRITION KNOWLEDGE AND NUTRITION STATUS 26
2.8.1 KNOWLEDGE OF THE RELATIONSHIP BETWEEN DIET AND DISEASE 26
2.8.2 KNOWLEDGE OF THE NUTRIENT CONTENT OF FOOD 26
2.8.3 KNOWLEDGE OF THE DIETARY GUIDELINES RECOMMENDATION 26
CHAPTER 3: STUDY DESIGN AND METHODOLOGY 27
3.1 STUDY DESIGN 27
3.2 STUDY SETTING 27
3.2.1 DEMOGRAPHICS 27
3.2.2 TOPOGRAPHY AND CLIMATE 27
3.2.3 ECONOMY 28
3.2.4 TRANSPORT 28
3.2.5 HOUSING AND WATER SUPPLY 29
3.2.5 CRIME 29
3.3 STUDY POPULATION 30
3.3.2 SAMPLE SIZE CALCULATION (FISCHER’S FORMULA)
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