Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/7486
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dc.contributor.authorAmuquandoh, Francis Eric-
dc.date.accessioned2022-02-01T12:10:08Z-
dc.date.available2022-02-01T12:10:08Z-
dc.date.issued2015-
dc.identifier.issn23105496-
dc.identifier.urihttp://hdl.handle.net/123456789/7486-
dc.description11p:, ill.en_US
dc.description.abstractFood continues to be a necessity and a source of concern to all people especially travellers. The paper examines the likes and dislikes for the local foods consumed by young volunteers in Ghana. The data used for the analysis were collected from stratified sample of 320 young international volunteers, who volunteered in Ghana between August and December, 2014. The results revealed that attributes in the local foods such as the sensory properties, quality and safety, the novelty of the food, cost and convenience were favoured by some of the young volunteers whiles others like the nutritional adequacy, quality and safety, variety and service delivery and frequency of contracting foodborne illness were frown on. Based on the findings, it was concluded that multiply factors influenced the young volunteers’ likes and dislikes for the local foods they were exposed to in Ghanaen_US
dc.language.isoenen_US
dc.publisherUniversity of Cape Coasten_US
dc.subjectGhanaen_US
dc.subjectLikes and dislikesen_US
dc.subjectLocal foodsen_US
dc.subjectYoung volunteersen_US
dc.titleLikes and dislikes of local foods among young international volunteers in Ghanaen_US
dc.typeArticleen_US
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