HOUSEHOLDS

BACKGROUND: Food security is essential for human survival, encompassing consistent access to sufficient, safe, and nutritious food. It is defined by four key dimensions: availability, access, utilization, and stability, all of which must be met simultaneously. Food insecurity arises when these dimensions are compromised, leading to inadequate food access. Globally and in Nigeria, its prevalence remains high, driven by factors such as poverty, population growth, and environmental challenges. Food insecurity is associated with adverse health outcomes, including malnutrition and chronic diseases, and negatively impacts education, productivity, and economic growth. AIM: The study aimed to assess the prevalence, determinants, knowledge and perception of food insecurity among households in Benin City, Nigeria and the coping strategies adopted. METHODS: This study employed a community-based descriptive cross-sectional design conducted in Benin City, Edo State, Nigeria, among 500 heads of households. A multistage sampling technique was used to select participants. Data were collected using a pretested, interviewer-administered questionnaire adapted from validated tools, including the Food Insecurity Experience Scale and the Coping Strategies Index. Data analysis was performed using IBM SPSS version 27. Descriptive statistics were presented as frequencies and percentages, while associations were tested using Chi-square or Fisher’s exact tests. Logistic regression was used to identify predictors of food insecurity, with significance set at p < 0.05. Results were presented in prose, tables and bar charts. RESULTS: The mean age of respondents was 51.9 ± 11.9 years, with majority within the 45–54 years age group. The majority 403 (80.6%) were males. The prevalence of food insecurity among households was 383 (76.6%). Food insecurity was higher among respondents aged ≥65 years (86.4%; p = 0.010), married respondents (85.7%; p = 0.004), those with primary education (95.3%; p < 0.001), retired respondents (94.3%; p = 0.017), and those with skill level 2 (85.8%; p < 0.001). It was also higher in households with monthly income ≤ ₦180,000 (84.1%; p < 0.001) and monthly food expenditure ≤ ₦100,000 (82.5%; p < 0.001), and among respondents with good perception of food insecurity (81.5%; p = 0.008). Married respondents had higher odds of food insecurity (OR = 2.135; p = 0.008). Higher education (OR = 0.272; p = 0.017), employment (OR = 0.210; p = 0.012), higher skill level (OR = 0.458; p = 0.001), and home ownership (OR = 0.592; p = 0.040) were associated with lower odds, while increasing number of children increased the odds of food insecurity (OR = 1.236; p = 0.047). Overall, 57.2% of respondents had good knowledge of food insecurity, and 52.0% had a good perception of food security. Knowledge of food insecurity was associated with marital status, where a higher proportion of respondents who were not married had good knowledge (66.4%; p = 0.020). Higher proportions of respondents with monthly household income ≤ ₦180,000 (63.3%; p = 0.003) and those who spent ≤ ₦100,000 on food (61.7%; p = 0.010) had good knowledge of food insecurity. Marital status was associated with lower odds of good knowledge (OR = 0.505; p = 0.007). Higher education increased the odds of good knowledge (OR = 2.351; p = 0.005), while higher skill level reduced the odds of having good knowledge (OR = 0.657; p = 0.036). Perception of food insecurity was associated with level of education, where a higher proportion of respondents with tertiary education had good perception (55.7%; p < 0.001). A higher proportion of respondents with access to a nearby food market also had good perception (55.0%; p < 0.001). Higher education increased the odds of good perception (OR = 3.380; p < 0.001), while access to a nearby food market increased the odds of good perception (OR = 2.777; p < 0.001). Food insecurity status (OR = 1.880; p = 0.004) and good knowledge of food insecurity (OR = 0.515; p = 0.013) were also associated with good perception of food insecurity. The most common coping strategies included consumption of less preferred foods (64.4%), reduction in portion sizes (57.2%), and reduction in the number of meals per day (54.2%). CONCLUSION: The study found that about three-quarters of households were food insecure. Marital status, education, employment, skill level, income, food expenditure, number of children, and housing tenure were important determinants. More than half of respondents had good knowledge and about half had good perception, but many households still used coping strategies such as reducing meal frequency and consuming less preferred foods. The findings reflect widespread food insecurity among households in the study area.

This research project studied on how organic waste generated domestically can be converted into compost. Organic wastes are wastes which are generated from plants, animals or micro organisms, which can be broken down. The aim of this research project was to produce compost by utilizing domestic wastes collected from selected households in BDPA, Benin City within a duration of 4 weeks by determining the average waste generated from the respective householdsand how much compost can be generatedfrom the organic wastes, by studying the biology of the composting process and identifying the impacts of composting in the environment.There are many approaches to studying compost. During this research study, the aerobic composting method was adopted and in so doing, the organic wastes were sorted from the domestic wastes collected from the various households and decomposed using microorganisms that require oxygen. These organic wastes generated consisted of spoiled/perishable foods, bones, vegetables/leaves and woods. The results from this research showed that after four weeks of composting, the total wastes obtained were 30.02kg, 27.56kg, 35.25kg and 31.63kg while the total compost obtained from the respective houses were 8.6kg, 8.8kg, 12.6kg and 8.6kg. These results revealed that the compost generated were about one-third of the total domestic waste collected originally. The percentages of organic waste produced per week were determined to be 63.29%, 68.21%, 72.05% and 69.55%. Domestic wastes could cause problems in the environment if not well managed and utilized for good. Composting is the best low-cost alternative to solve this problem simply because composting can degrade all types of organic wastes, such as fruits, vegetables, herbs, plants, yard wastes and others. The product from the decayed organic waste in the form of compost could be used as nutrients for crops, soil additives and for environmental management. However, factors such as pH of the pile, temperature of the pile, moisture content off the compost pile and concentration of carbon and nitrogen in the organic material and aeration are some of the main parameters which contribute to the efficiency of the composting process. The study of composting is an important part of theglobal strategy for the collection, treatment and disposal of domestic waste as it also identifies the benefits of composting and the positive effect it would have in the environment.