1.1 Introduction
Food refers to any substance consumed by humans to provide nutritional support for growth, energy, maintenance of body functions, and overall health. It contains essential nutrients such as carbohydrates, proteins, fats, vitamins, minerals, and water, which are necessary for the proper functioning of the human body (World Health Organization [WHO], 2018). Diseases, on the other hand, are abnormal conditions that negatively affect the structure or function of the body and are often associated with specific symptoms and signs. The relationship between food and diseases is therefore fundamental, as dietary intake directly influences health status, resistance to illness, and the development or prevention of various disease conditions.
The connection between food and diseases has been recognized for centuries, but it has become more critical in modern times due to changes in dietary patterns, food production systems, and lifestyles. Balanced and nutritious diets are associated with good health and reduced risk of disease, while poor dietary habits are linked to a wide range of health problems. According to the World Health Organization, unhealthy diets are among the leading risk factors for non-communicable diseases such as obesity, type 2 diabetes, cardiovascular diseases, and certain types of cancer (WHO, 2019).
This chapter will address the background information that motivated this study, the challenges that prompted it, its aim, and its objectives as a preface to subsequent sections of the study. Additional factors include the study's significance, scope, limitations, research questions, and the definition of technical terms.
1.2 Background of Study
The relationship between food and diseases has long been a subject of scientific inquiry due to its critical role in human health and survival. Food supplies the nutrients required for growth, energy, tissue repair, and regulation of body processes, yet it also serves as a major pathway through which diseases develop or are prevented. According to the World Health Organization, appropriate nutrition is a key determinant of health, while unhealthy diets significantly increase the risk of both communicable and non-communicable diseases (WHO, 2019).
Several scholars have emphasized that changes in dietary habits over time have altered disease trends globally. Popkin (2017) reported that the global nutrition transition, characterized by increased intake of processed foods, refined carbohydrates, and saturated fats, has contributed to the rising prevalence of obesity and diet-related chronic diseases. These dietary shifts are influenced by urbanization, globalization of food markets, and changing lifestyles, which have reduced physical activity and increased dependence on convenience foods.
Food safety also forms a crucial part of the background to food-related diseases. The Food and Agriculture Organization asserted that food contamination by biological, chemical, or physical hazards remains a major cause of illness and death worldwide, particularly in developing countries where food control systems are weak (FAO, 2020). Unsafe food handling, poor hygiene practices, and inadequate storage conditions have been linked to outbreaks of foodborne diseases such as cholera, typhoid fever, and salmonellosis. These illnesses not only affect individual health but also undermine economic productivity and strain healthcare systems.
Malnutrition further illustrates the complex link between food and diseases. UNICEF stated that inadequate intake of essential nutrients weakens immunity, increases susceptibility to infections, and contributes to high morbidity and mortality rates, especially among children and pregnant women (UNICEF, 2021). At the same time, excessive consumption of energy-dense foods has led to overnutrition and a rise in chronic conditions such as hypertension, diabetes, and cardiovascular diseases. This coexistence of undernutrition and overnutrition reflects what many researchers describe as the double burden of malnutrition.
Socioeconomic and cultural factors also shape the relationship between food and diseases. Darmon and Drewnowski affirmed that poverty and food insecurity limit access to nutritious foods, forcing households to rely on cheaper, low-quality diets that predispose them to disease (Darmon & Drewnowski, 2015). In addition, limited nutrition education reduces awareness of healthy dietary practices, further increasing disease risk. On a broader scale, researchers contend that without adequate policies promoting food security, nutrition education, and food safety, the burden of food-related diseases will continue to rise. This study is set against the backdrop that this research tends to examine the relationship between food consumption and the occurrence of diseases in order to understand how dietary patterns, food quality, and food safety affect human health.
1.3 Statement of Problems
Investigation revealed that food is a fundamental requirement for human survival, growth, and overall wellbeing, yet the relationship between food consumption and the development of diseases remains a growing public health concern across the world. What people eat, how food is processed, and the conditions under which food is prepared and consumed are closely linked to both communicable and non-communicable diseases. In many societies, increasing dependence on highly processed foods, excessive intake of sugars, fats, and salts, and inadequate consumption of fruits, vegetables, and whole grains is directly associated with the rising prevalence of obesity, diabetes, cardiovascular diseases, and certain cancers.
In addition to dietary composition, food safety is a major problem influencing disease occurrence. Poor food handling practices, inadequate storage facilities, contamination by microorganisms, and exposure to chemical residues in food are responsible for foodborne illnesses that affect millions of people annually. Diseases such as cholera, typhoid fever, salmonellosis, and other gastrointestinal infections are strongly linked to unsafe food and water. In many developing regions, weak regulatory systems and limited public awareness worsen the situation, making food-related diseases a persistent challenge.
Furthermore, cultural beliefs, socioeconomic status, and limited access to accurate nutrition information affect food choices and eating behaviors. Poverty and food insecurity force many households to rely on cheap, low-quality foods that negatively impact health. At the same time, lack of nutrition education reduces the ability of individuals to make informed dietary decisions, thereby increasing the risk of preventable diseases. The problem is not merely the availability of food, but the quality, safety, and knowledge surrounding food consumption. It is against this backdrop that this study seeks to examine the relationship between food consumption and the occurrence of diseases in order to understand how dietary patterns, food quality, and food safety affect human health.
1.4 Purpose of Study
The purpose of this study is to examine the relationship between food consumption and the occurrence of diseases in order to understand how dietary patterns, food quality, and food safety affect human health. The study seeks to identify the gaps in current systems of nutrition education, food safety enforcement, and public health awareness that contribute to the prevalence of both communicable and non-communicable diseases in Nigeria.
1.5 Aim and Objectives of Study
The aim of this study is to investigate the relationship between food and diseases and propose solutions for reducing diet-related and foodborne illnesses. In achieving this aim, the following specific objectives were laid out as follows:
- To evaluate the impact of dietary patterns on the prevalence of chronic diseases among Nigerians.
- To examine the role of food safety practices in preventing foodborne illnesses.
- To assess the level of awareness and knowledge of nutrition among communities.
- To identify systemic challenges in the existing food and health management systems that contribute to disease prevalence.
1.6 Research Questions
The study came up with research questions so as to be able to ascertain the above stated objectives. The specific research questions for the study are stated below as follows:
- What is the impact of dietary patterns on the prevalence of chronic diseases in Nigeria?
- How do food safety practices affect the incidence of foodborne illnesses?
- What is the level of awareness and knowledge of nutrition among Nigerian communities?
- What systemic challenges in the food and health management systems contribute to the occurrence of diseases?
1.7 Research Hypothesis
In order to pursue the objective of this study, the following generalized statements have been designed to guide and aids in obtaining the result for the experiment to be conducted. For this work, the null hypothesis will be represented with H0 while the alternative hypothesis will be represented with hypothesis H1.
- H0: There is no significant relationship between dietary patterns, food safety practices, nutrition awareness, and the prevalence of diseases in Nigeria.
- H1: There is a significant relationship between dietary patterns, food safety practices, nutrition awareness, and the prevalence of diseases in Nigeria.
1.8 Significance of Study
The outcome of this research will be beneficial to educational institutions will use the findings to enhance nutrition education curricula for students and communities. Also, policymakers will be able to develop informed regulations and policies to improve food safety and nutrition programs.
Furthermore, it will enhance awareness among individuals, families, and communities about healthier food choices and practices that reduce the risk of diseases. In addition, educational institutions will use the findings to enhance nutrition education curricula for students and communities.
Lastly, the research will serve as a reference for policymakers, health organizations, and future researchers in addressing the growing burden of food-related diseases.
1.9 Scope of Study
The scope of the research is focused on the examination of dietary patterns, food safety practices, and nutrition awareness among residents of Lagos State, Nigeria. It also analyzes systemic issues in public health and food management within selected communities and health institutions.
1.10 Limitations of the Study
A study of this nature is bound to experience certain problems as such the constraints imposed on the research include:
- Time Constraints: A study of this nature needs relatively long time during which information for accurate or at least near accurate inference could be drawn. The period of the study was short, time posed as constraints to the research.
- Financial Constraints: The research would have extended the survey to other area at the empirical level, but limitation as included cost of transportation to the source of material and the cost of time setting of the already completed work.
1.11 Definition of Terms
Food:
Food refers to any substance consumed to provide essential nutrients such as carbohydrates, proteins, fats, vitamins, and minerals for the maintenance of life and health (World Health Organization [WHO], 2018).
Disease:
Disease is an abnormal condition affecting the structure or function of part or all of an organism, typically manifested by specific signs and symptoms (Merriam-Webster, 2021).
Food Safety:
Food safety is the practice of handling, preparing, and storing food in ways that prevent contamination and foodborne illnesses (Food and Agriculture Organization [FAO], 2020).
Nutrition Awareness:
Nutrition awareness is the knowledge and understanding of the role of diet and nutrients in maintaining health and preventing diseases (UNICEF, 2021).
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