Enhancing Entrepreneurial Skills in Foods and Nutrition through Creativity and Critical Thinking among Tertiary Institution Students in Lagos State, Nigeria

Atinuke Titilola Lano–Maduagu and Ogbonna Kemi Priscillia ()
Additional contact information
Atinuke Titilola Lano–Maduagu: Department of Technology and Vocational Education, University of Lagos, Akoka, Lagos State, Nigeria
Ogbonna Kemi Priscillia: Department of Home Economics and Hospitality Management Education, University of Nigeria, 41001 Nsukka, Enugu State, Nigeria

International Journal of Home Economics, Hospitality and Allied Research, 2023, vol. 2, issue 1, 56-71

Abstract: The research focused on how university students in Lagos State may improve their entrepreneurship abilities through creativity and critical thinking. Survey research design was used. The study's population was 114, which included 14 Home Economics teachers teaching Food and Nutrition courses, 40 Senior Staff of Nigeria's Small and Medium Enterprise Development Agency, and 60 Home Economics students. There was no sampling since the population was small. For data gathering, a questionnaire was employed. The data were examined using mean and standard deviation. Findings revealed that in-service training for lecturers, proper integration of practical with theory in teaching foods and nutrition, and curriculum review in foods and nutrition programs to instil entrepreneurial skills that will meet the needs of students, among others. The difficulties in acquiring entrepreneurial skills via creative and critical learning included the fact that most higher institutions do not have foods and nutrition laboratories, and there are few vocational foods and nutrition specialists. Findings also revealed that arousing attention and retention among university students by presenting learning objectives through qualified lecturers, facilitating students' awareness of the expected learning outcomes, and providing learners feedback on exercises and activities carried out in the food laboratories are ways of reducing challenges to enhancing entrepreneurial skills through creativity and critical thinking. The recommendation includes that there should be regular training and re-training programs for Food and Nutrition teachers in the form of seminars and workshops.

Keywords: Creativity; Critical Thinking; Enhancing; Entrepreneurial Skills; Foods and Nutrition (search for similar items in EconPapers)
JEL-codes: Q00 (search for similar items in EconPapers)
Date: 2023
References: Add references at CitEc
Citations:

Downloads: (external link)
https://www.ijhhr.org/vol-2-iss1/10-57012-ijhhr-v2n1-005/ Full text (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:ris:ijheha:3005

Access Statistics for this article

International Journal of Home Economics, Hospitality and Allied Research is currently edited by Prof. Ngozi Mary Eze

More articles in International Journal of Home Economics, Hospitality and Allied Research from Department of Home Economics & Hospitality Management Education, University of Nigeria, Nsukka Contact information at EDIRC.
Bibliographic data for series maintained by Homec Department ().