Nutritional Value of Breakfast Meals, Attitudes, and Interventions Intended for Trainee-Teachers in Developing Favorable Disposition to Breakfast Meals Served at Al-Faruq College of Education, Wenchi-Ghana

Breakfast is widely recognised as an important meal for maintaining good eating habits and for providing nutrients. There is a scarcity of research on the attitudes of trainee-teachers about breakfast offered in the Al-Faruq College of Education dining hall. A mixed way of approach was employed (questionnaires and interviews). The nutritional value of four common breakfast foods was compared to the UNICEF's 4-star diet plan. The study looks at the nutritional content of breakfast foods served to trainee-teachers in the Al-Faruq College of Education dining hall, as well as their current attitudes. A self-administered questionnaire was used to collect data from 359 trainee-teachers chosen from the College. Menu for breakfast meals was compared to UNICEF's 4-star plan. Questionnaires were used to measure teacher trainee?s attitudes on breakfast eating patterns. The obtained data was processed to determine "likeness or dislike? for breakfast served in the Dining Hall. The biggest positive emotional impact indicated by students was that breakfast patronage may be increased by improving the taste. The hygienic environment and timely delivery of breakfast are other crucial factors in encouraging pupils to eat breakfast. Based on the study's findings, the interviewed hall tutor, quality assurance tutor, and nutritionist recommended solutions were to the breakfast skipping and low patronage.