Abstract
This study focused on meal management practices of low income
households in Port Harcourt Metropolis of Rivers State. Specifically, it
determined practices related to meal planning considerations; food
purchases, and other issues. Meal preparation and service, as well as related
conflict issues. Population for the study was made up of all petty traders,
artisans and hired-bus drivers (low-income households) in the area of the
study. Purposive sampling technique was used to select the sample. A 4-
point scale questionnaire was used to collect data. Data were analyzed
using mean and standard deviation. Findings of the study include 13 meal
planning related considerations of the low income household. There are,
among others, financial resources available (X=3.24), foods that the family
members like(X=3.34). Other findings are 13 food purchasing and related
practices, including making bulk buying (X=2.33), buying of non-perishable
foods (X=3.32), and so on. There also 11 practices relating to meal
preparation and service, including; ensure that the environment is clean
before cooking (X=3.33), ensure that vegetable are not over-cooked (X=3.32),
and others. There are further 20 conflict and issues relating to the meal
management practices, including individual food choices cause
disagreement,) (X=3.63), shortage of rations cause heated arguments
(X=3.22), among others. Five recommendations were made based on the
findings.