This study adopts three dimensions of women’s empowerment: (1) relative education empowerment, (2) women's autonomy in decision-making and (3) domestic violence to examine the…
This study adopts three dimensions of women’s empowerment: (1) relative education empowerment, (2) women's autonomy in decision-making and (3) domestic violence to examine the effect of women’s empowerment on household food security in Ghana.
The study employed the generalised ordered logit model (GOLM) and dominance analysis using a sample of 1,017 households from the seventh round of Ghana Living Standard Survey (GLSS7).
The findings from the study revealed that women’s empowerment proxied by relative years of schooling and women's decision-making were important indicators for improving household food security. Further, there exist varying dimensions of women’s empowerment in households, and these dimensions have a significant effect on the state of food security of households.
There are a number of studies on the effect of women's empowerment on food security. However, this study contributes to the literature by examining the varying effects of different dimensions of women’s empowerment on food security. This provides policymakers with a guide that looks at different levels of women’s empowerment and the combinations of women's empowerment dimensions that contribute for reducing food insecurity.
Major health benefits have been associated with the consumption of soy based foods. Non‐dairy beverage creamers made from soy protein will reduce cost and appeal to lactose…
Major health benefits have been associated with the consumption of soy based foods. Non‐dairy beverage creamers made from soy protein will reduce cost and appeal to lactose intolerant consumers. The purpose of this study is to determine the knowledge and perceptions of beverage creamers among consumers in Accra, as a case study for many West African countries.
Self‐administered questionnaires were used to evaluate the knowledge and attitudes of beverage consumers to the use of creaming agents.
Chi square tests conducted on data collected during the survey showed no significant association between social status and consumption of beverages such as tea and coffee. Most respondents cream their beverages with dairy milk. They lacked adequate knowledge on non‐dairy creamers but would be prepared to use them if they are proved to be beneficial to human health and well being.
Consumer preferences and perceptions of new foods can easily be swayed by beneficial health claims that may be associated with the product.