Project Abstract

Abstract
Food irrationality in Nigeria is a critical issue that impacts the country's food security, economy, and public health. This study aims to explore the prospects and problems associated with food irrationality in Nigeria. The research will investigate the various factors contributing to food irrationality, including cultural practices, socio-economic factors, and lack of awareness about nutrition and food safety. By identifying the key issues surrounding food irrationality, the study will provide insights into potential solutions and strategies to address this pressing problem. One of the main prospects of addressing food irrationality in Nigeria is the potential improvement in public health outcomes. By promoting rational food choices and consumption patterns, the prevalence of diet-related diseases such as obesity, diabetes, and cardiovascular diseases can be reduced. This, in turn, can lead to a healthier population and lower healthcare costs for the country. Additionally, promoting rational food practices can enhance overall food security in Nigeria by ensuring a more sustainable and efficient food production and distribution system. However, several challenges and problems need to be addressed to effectively combat food irrationality in Nigeria. These include deep-rooted cultural beliefs and practices surrounding food, limited access to nutritious and safe food options, and inadequate food labeling and regulation. Addressing these problems will require a multi-faceted approach that involves collaboration between government agencies, non-governmental organizations, the private sector, and communities. Increasing public awareness about the importance of rational food choices, improving food labeling and regulation, and enhancing access to nutritious foods are key strategies that can help mitigate the impact of food irrationality in Nigeria. In conclusion, food irrationality in Nigeria poses significant challenges to public health, food security, and economic development. By understanding the prospects and problems associated with food irrationality, policymakers, health professionals, and other stakeholders can work towards implementing effective solutions to promote rational food practices in the country. Addressing food irrationality is crucial for improving the overall well-being of the Nigerian population and ensuring a sustainable food system for future generations.

Project Overview

INTRODUCTION

1.0     WHAT IS IRRADIATION

Just a mention of the world irradiation, sparks strong objection, usually based on misunderstanding of the process involved and its effects on foods.  Very simply, irradiation is a process of exposing food, either prepackaged or in bulk, to very high energy, invisible light waves called radiation. The process controls the amount of radiation the food absorbs. F or irradiation is a means of preservation, it is used to extend product shelf life.

The radiation energy used is able to cause changes in molecules such as breaking chemical bonds. At small irradiation, does, properties of the food such as sprouting and ripening can be modified. Higher doses can alter molecules in microorganisms so they can no longer cause spoilage or human illness. (Andres et al 2002).

Food irradiation is a means of food preservation that has been in development since the early part of the twenty century. If applied properly, irradiation can be effective in a way of reducing the incidence of food born disease and treatment of variety of potential problem in our food supply. It is capable of improving the safety and quality of many foods and extending their shelf life.

Irradiation, however, is not a care all process. It is not suitable for every food and it cannot reverse spoilage which has already occur. Foods are treated with lionizing radiation to accomplish many different goals. Food processing technology can improve he safety of food through the reduction of pathogenic bacteria and other microorganisms as well as parasites t hat cause food borne diseases. (Morehouse 1998).

Early in the 1920’s a French scientist discovered that irradiation could be used to preserve food. The technology was not adopted in the United State of America until World War 2. At this time, there was a need to feed mallow of men and women in uniform. The United State Army sponsored a series of experiments with fruits, vegetables, dairy products, fish and meats. In 1963, the United State saw its first approval of food irradiation when Food and Drug Administration approved its use to control insects in wheat and wheat flour.