Theses and dissertations (Applied Sciences)

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Analysis of the nutritional status and dietary intake data of a group of elderly at a day and frail care centre in Verulam
(2011) Govender, Theloshni; Oldewage-Theron, Wilna; Napier, Carin E.
Background: South Africa, a richly diverse developing country has been faced by the consequences of transition attributed to urbanisation and acculturation. A Westernised lifestyle has, therefore, resulted in increasing disease patterns that are characterized by a combination of poverty-related diseases together with the emerging chronic diseases. The shift to a Westernised lifestyle has resulted to a shift in the composition of dietary staples leading to dietary factors related to an increase in lifestyle diseases. These include a high fat, low fibre diet, as well as an inadequate intake of fruits and vegetables. However, this in turn has led to higher energy intakes with insufficient and imbalanced micronutrient intake. Research conducted amongst the elderly in South Africa has clearly indicated that the elderly live within a limited financial budget leading to extreme levels of food insecurity and the social burden of being the head of the household, in addition to being the caregiver to grandchildren and sick children. Due to the current living status the elderly encounter reduced food intake in addition to a reduced variety in their diet, therefore, micronutrient deficiencies are common amongst this age group. Therefore, a consumption of energy-dense foods, particularly staple foods, to stretch the food budget which are more affordable and thus allow for an increased consumption is evident. Aim: To determine the socio-demographic profile, health and nutritional status in relation to the dietary intake patterns to reflect malnutrition among free living elderly (60yrs+) in Verulam. Methodology: Fifty nine randomly selected men and 191 women aged 60+ participated on a voluntary basis in this study. A descriptive survey method was used for this cross sectional study. Trained fieldworkers assisted with the administration of all questionnaires and a registered nurse measured blood pressure. Socio-demographic questionnaires were administered to determine the socio-economic characteristics of the elderly within this community. Anthropometric measurements determined the Body Mass Index according to the World Health Organisation and Asian cut-off points to indentify the risk factors. The Health questionnaire identified the health status correlated to the respondent’s profundity of disease and deficiencies associated to dietary patterns. Blood pressure measurements were taken to determine the hypertension prevalence related to the dietary intake. Two 24-Hour Recall questionnaires were completed by the 250 respondents to identify actual vii food intake and measured against the Dietary Recommended Intake (DRIs). A food frequency questionnaire (FFQ) determined the respondent’s food variety score over a period of one week. The socio-demographic questionnaire, health questionnaire, food frequency questionnaire and anthropometric measurements were captured on an Excel® spread sheet by the researcher and analyzed for descriptive statistics using the Statistical Package for the Social Sciences (SPSS) version 17.0 with the assistance of a statistician. The 24-Hour Recall data were captured and analyzed by a nutrition professional using the MRC Food Finder® version 3.0 software, based on the South African Food Composition tables. Results: The majority of the respondent’s role in the family was mothers (70.8%) and lived in an urban area (68.8%). In addition, 73.2 percent (n=183) of the respondents shared the house with one to five people, and lived in a brick house (74.4%, n=186) with more than 3 rooms (74.0%, n=185). The elderly in this sample were pensioners and, therefore, 76.0 percent (n=190) received state grants of which the total household income ranged between R1001-R1500 (35.2%, n=88). Food insecurity is prevalent as reported by 28.4 percent. Primary school was the highest level of education completed by 52.4 percent (n=131) and English is the most spoken language amongst this group (74.0%, n=185). Women had higher BMI values particularly in the overweight (18.32%, n=35) and obese I and II (58.6%, n=112) categories when compared with men. Blood pressure measurements indicated that 60.0 percent (n=150) of the respondents suffered from hypertension. The use of chronic medication was reported by 84.4 percent (n=212). The total range of individual food items consumed by an individual during the seven-day data collection period measured by the (FFQ) was between 4-66 foods. However, the highest consumption was four food items by 23.2 percent (n=58) of the respondents. The summary of the food variety within food groups indicated a high dietary diversity, of which the other vegetable group reported the highest individual mean FVS (±SD) of 10.86 (±5.82), followed by other fruit, cereal, flesh and Vitamin A rich groups with 5.73 (±4.41), 5.03 (±1.85), 4.08 (±2.23) and 2.43 (±1.09) respectively. The nutrient analysis indicated a deficient intake by both men and women of all the nutrients, except for the mean (±SD) total protein in the women 45.10 (±12.55) and carbohydrate 212.83 (±36.97) in the men. The energy contribution indicated 98.3 percent (n=58) men and 85.72 percent (n=158) women consumed <100 percent of the EER for viii energy. However, the findings from the Top 20 food items measured by the 24-Hour Recall indicated that this community’s diet is largely carbohydrate-based, containing primarily starchy staple foods, sufficient intake of animal products, and insufficient intakes of dairy foods, fruit and vegetables, possibly resulting in the micronutrient deficiencies. The energy distribution of the macronutrients from the average of both 24-Hour Recalls indicates that both men and women are in range of 15-30 percent total fat intake, 10-15 percent protein and 55-75 percent carbohydrate. Conclusion: The results of the study reflect that the elderly in this community are faced with poverty, food insecurity as well as social factors thus contributing to a compromised nutritional status. The progression of malnutrition in particular overnutrition is experienced by the majority of the respondents in this study, however, an increased BMI and the prevalence of hypertension is a risk marker for noncommunicable diseases. However, the high prevalence of inadequate food and nutrient intake amongst elderly discloses the need for nutrition interventions and should be aimed at modifying the elderly food choices when purchasing food, healthier food preparation methods, increasing fruit and vegetable portions and improving daily physical activity to attain a better quality of life.
Comparison of packed school lunches of boys and girls in primary schools in East London
(2015) Wilkinson, Jeanne; Makanjana, O.; Napier, Carin E.
Objective: To determine the contribution of packed school lunches to the daily food intake of girls and boys in two Primary Schools in East London. Methods: The study was conducted among 199 girls and boys aged 9-13 years. Three 24-Hour recalls and a Food Frequency Questionnaire were completed during an interview with the participants to gather data on dietary patterns over a period of three consecutive days. Additionally, the contents of one lunch box per participant were recorded and weighed. Anthropometrics and socio-demographics were also completed during the interview. Results: The three 24-Hour Recall nutrient measurements revealed a low energy intake in 91 percent for the girls and 77 percent for the boys who were consuming below the recommended Estimated Energy Requirement for energy. The lunchboxes contributed one-third of the daily nutrient intake of the children. The 24-Hour recall revealed an energy-dense, carbohydrate-based diet. The contribution of total fat (30-32%) to the total energy is higher than the World Health Organization (WHO) recommendation of 15-30 percent. The daily fruit and vegetable intake (215.1g and 216.9g), according to the 24-Hour recall and lunchbox analysis respectively, was insufficient compared to the WHO-recommendation of >400g /day. Although the mean intake of most of the nutrients was sufficient, a large number of the participants did not meet requirements for the age group. The risk of overweight was high (24% for girls and 29.2% for boys) with 1.5 percent falling into the obese category. Conclusion: The results of the study indicated a high-fat and carbohydrate intake and a very low fruit and vegetable intake. The girl participants had better food choices for the lunchboxes but the majority of the participant’s daily intake did not meet the basic requirements of a balanced diet. The risk of overweight in the age category is an increasing problem among low- and high-income countries. Nutritional education should concentrate on healthy food choices in school lunchboxes as a large part of the day is spent at school.
Criteria based academic and vocational predictor elements for student selection in the National Diploma of Food Service Management programme
(1996) Koen, Pauline Anne; Coertze, Dirk J.
As tertiary institutions, technikons are in the fortunate position that there is a demand for their educational programmes among prospective students, and an equally positive demand for technikon diplomates from the relevant industries who require skilled manpower. Unfortunately resources are limited and thus technikons cannot admit all the applicants who apply for the various courses. For this reason it has become essential to select only those candidates who are most likely to complete the educational training programmes, and fit successfully into the job market. When the value and nature of technikon education are compared to those of a university education, it seems appropriate that their respective students should possess different qualities and abilities, which should be accommodated in the selection criteria governing enrolment.
Determining the contribution of lunchbox content to the dietary intake of girls (13-18 years old) in a high school in Lindelani
(2013-07-30) Hlambelo, Nomakhosazana; Napier, Carin E.
There is lack of data on the dietary intake and patterns of Lindelani adolescents, which necessitates comprehensive nutritional assessment. Objectives: The objectives were to investigate the dietary intake and nutritional analysis of lunchbox contents of high school girls (13 -18 years of age) in Lindelani and evaluate its contribution to their dietary intake. Methodology: The study was of a descriptive nature with an analytical component, a convenience sample of 61 learners who brought lunchboxes from home and completed a socio- demographic questionnaire, QFFQ and two 24- hour recall questionnaire used for evaluation of their dietary intake. Anthropometric measurements, including body composition, were performed. Anthropometric data were captured on a Microsoft Excel spreadsheet and displayed on WHO growth charts to determine stunting, wasting, underweight and over-weight. . Lunchboxes were required and collected without informing participants to avoid bias, each lunch box was weighed and the content recorded and analysed using Food Finder 3 computer software program. It was analysed by selecting the mean intake of the group and comparing it to the Daily Recommended Intake (DRIs) for this group of individuals. Results: The results indicated that the food group most commonly consumed was carbohydrates. The lunchbox mean energy content was 90.14 kJ (>100% of DRIs) which is a big portion for a lunchbox since there are other meals of the day to be eaten too. The mean intake of fruit portion consumed was 135g which was only consumed by 1% in the top 20 food items compared to 141.82g consumed by 18% in 24- hour recall. Bread, margarine and polony were commonly consumed in QFFQ, Lunchboxes and 24- hour recall. Fat consumption for lunchboxes was 34.04% higher than the WHO nutrient intake goal which put these teenagers at risk of overweight. Fruit and vegetable intake was 106.95g (QFFQ), 107.27g (24-hour recall) and 109.49g (mean lunchbox content). This indicates poor intake of fruit and vegetables, being far lower than WHO recommendation of 400g per day. Dietary fibre was also found below 25g. Conclusion: Although the group seemed to consume all the nutrients but it is a small sample of the population. The study indicated that the majority of the respondents consume mostly IVcarbohydrate diets and the lunchboxes did not meet the basic requirements of a balanced diet. The lunchboxes contributed on average one third of the girl’s daily food intake.
Development and acceptability of a cost-effective, energy-dense snack suitable for the National School Nutrition Programme
(2020-11-13) Hassanally, Saffia; Naicker, Ashika; Singh, Evonne
Background: The National School Nutrition Programme (NSNP) was established in South Africa (SA) to ensure that hunger will not be a barrier to learning among school learners attending quintile one to three schools and aims to provide a free, nutritious meal for all 189 school days. The NSNP currently does not have a solution to ensure that all learners are suitably sustained until the main NSNP meal can be served. With the increase in food insecurity levels, the need for the development of an energy-dense snack item for school learners is critical, in the effort of combatting hunger and ensuring learners have the necessary energy to sustain their concentration until their next meal. Aim: This study aimed to develop a suitable, cost-effective, energy-dense snack item for learners as a supplement to the NSNP, to assist learners in reaching their recommended dietary requirements. Methodology: The snack product development was informed by a cross-sectional snack preference survey, as well as a scoping review of the literature on school feeding programmes and past snack interventions that have shown success in South Africa and other developing countries in Africa. Through informed consent, 85 primary school learners between the age group of nine to thirteen that were part of the NSNP from two quintile three schools in KwaZulu-Natal participated in the snack preference survey whilst 81 learners participated in the consumer sensory evaluation. The snack preference survey and scoping review of past snack development interventions were conducted, to decide on a suitable, cost-effective snack for development, for the learners of the primary schools. The developed snack product then went through sensory evaluation, using trained personnel and, thereafter, for microbiological testing, to deem the product safe for consumption. The product then underwent nutritional analysis, to determine the nutritional properties of the snack item and shelf-life testing. Lastly the product was presented to the learners for final sensory analysis, to determine sensory acceptability of the developed snack, using a 7-point facial hedonic scale. Results: Analysis of the reviewed articles inferred that the most appropriate snack product to develop for this study was a biscuit. Results from the snack preference survey showed that muffins were the most preferred snack (57.1%) by both girls and (55.8%) boys, respectively. Biscuits were the second most preferred snack (32.6%) by both girls and (33.3%) for boys, respectively. There was no significant relationship between gender and choice of snack (p=1.000) and no significant relationship between age and choice of snack (p=0.141). The literature results showed biscuits to have a longer shelf life than most other snacks. It can be emulated with ease and can carry many nutrients, while being cost-effective. Trained sensory panellists, comprising of consenting Food and Nutrition staff and students, were used to evaluate the sensory acceptability of the trial recipes, during development. Following the systematic steps of food product development, at the end of the trained sensory tests, a crispy, flavourful biscuit was developed. The final recipe yielded 20 portions of 22g biscuit dough, of which the final weight of the biscuit was reduced to 20g, due to moisture loss during baking. The microbial analysis deemed the product to be safe to consume, as total counts of coliform bacteria were zero, showing no bacterial growth. The nutritional analysis showed that fat contributed the most energy (61.0%). The Recommended Dietary Intake (RDI) percentage values of the biscuit amounted to 14.3% for girls and 14.2% for boys, which is in-keeping with the first objective of creating an energy-dense product. When compared to two other products of a similar nature on the market, the developed biscuit was found to be the most cost-effective (R0.79 for 20g portion). The shelf stability of the product proved that the product is highly shelf stable, remaining fresh for five weeks and can last up to five months, under proper storage conditions. Following the consumer sensory evaluation, a significant number (69.1%) of children found the snack to be ‘Super good’ (p<.0005), 14.8% rated the product as ‘Good’ and 12.3% rated the product as ‘Really good’. There was no significant difference in sensory scores across age groups (p=0.706). Conclusion: It is well established that school feeding programmes create a positive impact on school children, as it enriches their lives and provides them with much needed nutrients. In SA, the well-established NSNP does have challenges one of which is the shortfall of -providing 30.0% of the Recommended Dietary Allowances (RDA) to learners. Although there are existing snack development studies, this study is unique, in the sense that it is designed to assist the NSNP to fill the current gap in the RDA for the children of SA. All objectives of this study were reached, and a suitable, cost-effective, energy-dense snack biscuit was developed in a systematic process. This snack can be a potential solution to sustain children that come to school hungry. This study will be brought to the attention of NSNP stakeholders, in the hope of the programme adopting this solution, to fill the RDA gap in the NSNP.
Development of a community engagement capacity building programme within a social justice framework for Consumer Science Food and Nutrition students at the Durban University of Technology
(2017) Grobbelaar, Hendrina Helena; Napier, Carin E.; Maistry, Savathrie
The focus of this study is to develop a capacity building programme that prepares students for service learning (SL) with the purpose of developing social responsibility and active critical citizenship underpinned by a social justice paradigm at a University of Technology (UoT). In developing countries such as South Africa that still experience severe injustices and inequality of access to, for example, certain services such as health services, it is impossible to ignore issues of human and social development and poverty reduction when promoting the university’s role in development. The developmental role of HEIs has been reinforced through the introduction and formalization of Community Engagement (CE) as a core function of higher education together with teaching and learning and research. When examining the role of universities in educating students for social responsibility and critical citizenship, it is evident that the biggest area of growth of CE has been in the form of Service Learning (SL) and community service. The study posits that in the South African context of HEIs, the potential for fostering, specifically critical discourse and creative thinking exists in what are termed as traditional universities because of the nature of the varied disciplines offered at these institutions. On the other hand, UoTs focused predominantly on the technical study field and on training students for the market place. The emphasis on Work Integrated Learning (WIL) and industry placements narrowed the focus and excluded insights into South Africa’s diversity and socioeconomic issues in the curriculum. The concept of social responsibility within a social justice paradigm is a foreign concept at UoTs in particular. To facilitate SL within a social justice paradigm and to address issues of injustice and inequality in SA at universities, the question that needs to be asked is: how should the preparation of students be shaped to adequately prepare them to become justice-orientated, socially and civically responsible students without compromising their work preparedness? This bigger question leads to the specific question of the study, which is: if the department of Food and Nutrition Consumer Sciences at the Durban University of Technology (DUT) is to develop justice orientated, socially and civically responsible students, what theoretical and philosophical considerations should guide the development of a SL capacity building programme? To achieve the purpose of the study the following objectives were identified: firstly, establish the effectiveness of the current preparation of Food and Nutrition students for SL to foster justice-orientated social and civic responsibility; secondly, determine the theoretical and philosophical considerations that should guide the development of students’ justice-orientated social and civic responsibility through SL in the field of Food and Nutrition; thirdly, develop and implement a SL capacity building programme to foster social responsibility and critical active citizenship within a social justice paradigm; finally, develop a framework for a social justice-orientated SL capacity building programme post evaluation A sequential exploratory mixed methods research protocol was applied in this study. The research process consisted of three phases. Phase I entailed the exploration of the research question with qualitative data collection (focus groups) and analysis. This phase was followed by a developmental phase (Phase II) during which the qualitative results and the theoretical and philosophical considerations evident in the literature were used to develop a capacity building programme. The programme was implemented and the impact of the programme was evaluated in Phase III through the application of the Civic Attitudes and Skills Questionnaire (CASQ). Purposeful sampling was applied in Phases I (qualitative phase) and III (quantitative phase). During phase I five focus groups were conducted (n = 43). Phase III sample consisted of two groups namely, the experimental group (n = 19) and a control group (n = 24). Focus group interviews were recorded and transcribed verbatim after which the data was coded followed by a thematic analysis. The data from the CASQ was captured on Microsoft Excel® and analysed according to CASQ scales using the Statistical Package for Social Sciences (SPSS) version 23 to determine mean and standard deviations. A paired sample 2-tailed t-test was used to determine statistical significant differences between the pre- and post-test. Results from phase I confirmed students’ understanding of CE is mostly a charitable view with little emphasis on addressing social justice issues. The results showed that SL as currently planned and executed seems to perpetuate and reinforce existing social hierarchies and paternalism. The most common expectation of participating in CE from students was to apply skills and theoretical knowledge in a community setting. Students also commented that they expected to be developed personally and to learn about others. Additionally, it is evident from the results that students did not indicate any changes in their social justice awareness. The programme developed in phase II was within the framework of four dimensions including self-awareness, awareness of others, awareness of social issues and change agent as critical to preparing students for SL with the purpose of fostering social responsibility and active critical citizenship within a social justice paradigm and guided by the Ubuntu philosophy, Freire’s critical pedagogy and Mezirow’s transformative learning theory. The results of phase III showed that the experimental group who participated in the capacity building programme showed a significant increase in the social justice related subscales indicating their intentions of future civic action and change in social justice attitudes. The results in the control group demonstrated a decrease in the mean values in the post-test for the social justice subscales. The experimental group also showed an increase in the interpersonal and problem-solving skills, leadership skills, diversity attitudes and course value subscales but it was not significant. An opposite pattern was demonstrated in the control group with significant decreases in the interpersonal and problem-solving skills, leadership skills, diversity attitudes and course value. The results showed the significant impact of the capacity building programme on students’ awareness and understanding of social justice issues. Overall, the findings of the various phases assisted in refinement of the framework for a social justice orientated SL capacity building programme. The developed framework consists of five key components: philosophy that guides social justice oriented service learning; theories that underpin service learning; a pedagogy that would effectively enhance a social justice oriented SL experience; and praxis that integrates theory and practice.
Development of nutrition, healthy eating and food preparation guidelines for child and youth care centres in KwaZulu-Natal, South Africa
(2023-05) Chibe, Mumsy Evidence; Napier, Carin E.
Background Child and youth care workers (CYCWs) are human service professionals that have constant contact with the children and youth placed in child and youth care centres (CYCCs). Some CYCWs work with children are uneducated and under-empowered. Childhood and adolescence are critical stages in life when physical, social, cognitive, and behavioural development occur. Methodologies and Results The development of the child nutrition, food preparation, food safety, and healthy eating guidelines in this study was carried out in accordance with the FAO framework used for planning, implementing, and evaluating. Situational analyses of child and youth care workers were part of phase 1 of the project (CYCCs). Nine respondents (two child and youth care managers (CYCMs) and seven CYCWs) from the two CYCCs were chosen. Selfadministration, one-on-one interviews with English-written interview questions that were translated into IsiZulu, weighing food to determine plate waste, and the collection and analysis of microbial samples for surfaces, hands, and water were all used to gather data. Thirty respondents responded to a second survey that was given out in the same CYCCs to determine the preferred learning materials. The outcomes of this phase improved the success of the primary study and helped design the guidelines. The results of this phase showed that all of the respondents had low levels of education, and some had no formal education. The respondents had a high level of work experience, with 44.4% having more than five years of experience in the CYCCs. Additionally, 100% of the respondents lacked training in food safety and hygiene. The observers noticed that food for the older children and adolescents was kept in the oven or stove for longer than 15 minutes before serving. None of the CYCCs had appropriate guidelines or procedures in place, nor did they have written and signed policies and procedures in place for receiving, storing, and serving food, as well as maintaining good hygiene and adhering to administrative practises. Despite a coliform count of 57 in the collected water samples, the CYCCs had access to water for drinking and cleaning utensils. According to the nutrition knowledge results, 88.9% of respondents did not understand the keys to healthy eating. When 77.9% of respondents suggested that starch should not be consumed in most meals, this revealed limited knowledge. Respondents were also unaware of how much water they should drink each day, with 66.9% incorrectly reporting that six or fewer glasses were sufficient. The food served to the children and youths, which included uPhutu and beef served with potatoes, lacked the variety of nutrients recommended by the FBDGs. Guidelines were preferred by 46.7% of respondents. Meanwhile, a sizable proportion of respondents (83.3%) preferred the learning material with drawings, images, photographs, and words written in isiZulu. The guidelines were developed based on the literature and phase one findings and presented to three subject matter experts for content validity. The experts received completed and language-edited guidelines. The guidelines' organisation and content were subjected to expert evaluation. They had two to three weeks to read and comment on the guidelines' content, organisation, structure, and overall aesthetic appeal. Reviews and comments were provided back to the researcher, who used them to update the guidelines based on advice from the experts. The guidelines were then revised, published, and translated. In order to collect data in the two CYCCs from 18 participants (pre-) and 14 participants (post-) implementation in the same study site(s), the behaviour over time was assessed using a three-step approach (pre- implementation (phase three), implementation (phase four), and post-implementation (phase five). the participant's prior knowledge of the guidelines' subject matter (menu planning, nutritious recipes, nutritional guidelines, food handling, and preparation). A behavioural change technique was used in the post-implementation phase to evaluate knowledge change over a ten-month period (the implementation process). Zoom was used for the interviews with the CYCMs and CYCWs. The discussion for this interview was facilitated by a video, which was also recorded with the participants' knowledge and consent. During the 10-month implementation period, participants were reminded once a week via phone and email to incorporate the guidelines into their day-to-day work activities and to ask clarification questions. Data from the pre-and post-implementation phases were transcribed and analysed using thematic analysis. Poor menu planning, failure to prepare nutritious recipes and follow nutritional guidelines due to limited funds, limited nutrition training, and limited knowledge of food handling, storage, and preparation were among the key findings that emerged from the pre-implementation of the guidelines.Guidelines were reported to be useful in the post-implementation phase in terms of menu planning, food handling and preparation taking into account all food groups, handling of cutlery and cutlery, proper washing of hands, hair covering, and food storage. Menu planning, the development of nutritious recipes for children and youths, following nutritional guidelines, food handling and food preparation, sourcing of ingredients, food preparation equipment, and personnel required to prepare the food were reported as lessons learned from the guidelines. Conclusion Poor hygiene and food handling procedures among CYCWs were attributed to a lack of skills training or guidelines prior to implementing the newly developed guidelines. However, there was a positive impact from the developed guidelines' post-implementation phase, where the respondents were discovered to have improved menu planning abilities, nutritional guidelines awareness, and food-handling skills, and could allocate correct portion sizes. The proper implementation of the guidelines developed in this study could reduce the rate of malnutrition and foodborne infections caused by poor food handling and preparation.
An environmental study to examine the distribution of selected airborne metals in the greater Chatsworth area
(1999) Govender, Suendharan; Pillay, Visvanathan Lingamurti
The purpose of this study was to determine the distribution of selected metals in the atmosphere of the greater Chatsworth area. Six primary schools in the area were selected for the investigation. Two high volume air samplers were placed at one ofthe sites from 7hOOto I5hOO on school days. The filter assembly on which air particulates were collected was placed at a height of 1.45 m's above the ground. The vacuum pumps were preset to start and switch off at the selected times. Sampling was done for seven days from February to June and again for seven days from July to November at each of the six sites.
Evaluation of nutrition information embedded in the grade 8 to 12 KwaZulu-Natal school curriculum
(2016) Naidoo, Thilavathy; Napier, Carin E.
There is a lack of information and research on nutrition content in the curriculum for learners at the secondary school level. While nutrition content is addressed in the curriculum for Grades 8 and 9 in Natural Science, Social Science and Life Orientation, not all aspects of nutrition education are included. In Grades 10 to 12, nutrition content exists in Life Orientation, Agricultural Science, Agricultural Technology, Design Studies, Civil Technology, Electrical Technology, Mechanical Technology, Dance Studies, Information Technology, Consumer Studies and Hospitality Studies, however, not all learners are exposed to the learning areas that contain nutrition content. An important consequence of this lack of exposure to information on nutrition content is that learners who leave school after Grade 12 with inadequate nutrition knowledge potentially become adults who suffer from lifestyle diseases. This study focused on the nutrition content in the curriculum in Grades 8–12 in Kwa-Zulu-Natal in order to: evaluate the content in the curriculum referring to nutrition and to analyse the critical and developmental outcomes of nutrition education;. assess the nutrition knowledge of learners in Grades 8–12 in the Durban Central area (for the purpose of following a healthy lifestyle); determine the views of educators on the inclusion of nutrition content in the curriculum; highlight the importance of applying nutrition content in the curriculum to educate learners on disease prevention and good eating habits. The design of the study was evaluative, analytical and descriptive, and adopted both the quantitative and qualitative methodologies. The purposive sampling method was utilised for the selection of sample. The study was located in Central Durban and the sample comprised of boys and girls in Grades eight–12 at Durban High School and Ridge Park College, respectively. The sample included 343 boys and 360 girls who participated in the study. In order to establish the views of educators who teach nutrition knowledge in the curriculum, the study also included 134 educators purposively selected from 15 schools in the Umlazi District in KwaZulu-Natal. Two sets of instruments were used for data collection. The Nutrition Knowledge Questionnaire (NKQ)(previously developed) was used to determine the nutrition knowledge of learners in Grades eight–12 and across genders in both schools. An Educator Questionnaire (EQ) (developed for the study) on the learning areas that contained nutrition content was utilised to measure the extent to which the educators teaching those learning areas completed the curriculum content on nutrition. The Educator Questionnaire was used to ascertain the educators’ views on the importance of nutrition knowledge. The results of the research showed that the content dealing with nutrition in the school curriculum for Grades eight–12 was inadequate in certain learning areas to adequately educate learners on nutrition for the purpose of following a healthy lifestyle. The compulsory learning areas that contain aspects of nutrition knowledge were Life Orientation, Natural Science and Social Science for Grades eight and nine. In Grades10 to 12, Life Orientation is the only compulsory learning area that contains aspects of nutrition knowledge content. Nutrition knowledge investigation showed that learners are not adequately prepared in respect of all aspects of nutrition knowledge when they leave school at the end of Grade 12. The curriculum analysis of the learning areas in Grades 10 to 12 showed that the learning areas that contain nutrition knowledge are specialist learning areas not offered at all schools in the Durban Central area. The Educator Questionnaires showed that learning areas that include nutrition content in Grades 10 to 12 are not offered at all schools, thus probably negatively impacting on the learners’ level of nutrition content. The results of the Educator Questionnaire reinforced the notion that the curriculum for nutrition education was inadequate. The research concluded that the curriculum does not prepare learners adequately in respect of all areas of nutrition knowledge to enable them to follow healthy lifestyles. The results revealed that there is a correlation between the nutrition knowledge of learners and certain nutrition education aspects in the curriculum. Such results showed that the total mean scores for all the Food Based Dietary Guidelines ranged from 62.0% as the lowest, to the highest total mean score of 72.0%. However, the scores are low in critical areas of nutrition knowledge when individual scores are taken into consideration. An important consequence is that learners who leave school at the end of Grade 12 with inadequate nutritional knowledge become adults with the potential to suffer from lifestyle diseases. It is recommended that a compulsory learning area for all grades that deals exclusively with health, physical education and nutrition be introduced into the curriculum to assist learners to follow healthy lifestyles during and after school.
Fishing and fish consumption contributing to the nutrient profile, dietary diversity and food security of adult caregivers in a coastal community in Rivers State, southern Nigeria
(2019-06) Legbara, Kadi Prudence; Napier, Carin E.; Hart, A.
Introduction: The contribution of fishing practices and fish consumption to food and nutrition security cannot be over emphasized, particularly where large numbers of people are poor. Nutrition research has identified fish and fishery products as key components of human nutrition as well as one of the essential foods to incorporate into daily dietary food consumption based on its potential health benefits. These benefits have promoted the consumption of fish in recent times. Fish contains proteins, vitamins and fats (Omega 3 Polyunsaturated Fatty Acids) (PUFAs) among other nutrients (Domingo 2016: 979). Recently, there has been a notable increase in the harvesting of wild stocks of fish and shellfish. Oceans are currently at their maximum sustainable yields to cope with the world’s growing population and the demand for fish and shellfish. Overexploitation and the use of harmful chemicals used in harvesting fish and oil exploitation are some of the core reasons for the global decline of fish. These factors pose a threat to the ecological health of marine resources (Bennette and Dearden 2014: 107) and the economy of low-income countries whose livelihood largely depends on fishing for household and national food security sources (Sowman and Cardoso 2010: 1164). In the research community of Buguma, the decline of the fish population is attributed to the corrosion of pipelines, sabotage and mishandling of oil production operations. The petroleum and gas/oil products from this mismanagement find access directly into the rivers and creeks. The residue from these substances settles on the ocean floor, endangering the ecosystem by killing marine life such as fish and seafood. To this end, food and nutrition insecurity have become evident in the community as livelihoods are dependent on fishing and fish is a primary source of protein. Food insecurity is further aggravated by the high rate of unemployment and low educational attainment. The households are left to apply certain strategies to cope with household food shortfalls. Having to employ certain strategies to cope with food insecurity, negatively affects nutrient adequacy. Thus, inadequate nutrient intake and imbalances have resulted in poor health outcomes and malnutrition. Aim: The study aim was to determine the fishing practices and fish consumption contributing to the nutrient profile, dietary diversity and food security of adult caregivers in a coastal community. Methodology: Two hundred and forty-seven respondents were selected using a multi-stage sampling method. The sample size was calculated using a power calculation indicating that 250 respondents represents a reliable sample out of which 247 respondents completed the research instruments. Sampling procedures were multistage (cluster and random) sampling. The study was descriptive and quantitative in nature. Research tools used to collect data were a sociodemographic questionnaire, a fishing practices questionnaire, a coping strategies questionnaire, a food frequency questionnaire, 3x24-hour dietary recall questionnaires and an anthropometric measurement questionnaire. Food frequency and food security coping strategies questionnaires were compiled through focus group discussions to establish the relevant foods consumed and the respondents were interviewed for the socio-demographic, food frequency, food security coping strategies and fishing practices data. All the respondents were also weighed and measured in order to determine Body Mass Index (BMI), Waist Circumference (WC), Waist to Height Ratio (WHtR) and Blood Pressure (BP) classified in terms of World Health Organization (WHO) reference cut-off points. Socio-demographics, fishing practices, coping strategies and food frequency data were captured on Excel spread sheets and analyzed for descriptive statistics using the Statistical Package for Social Science (SPSS) version 24.0. Data from the 24-hour recall was captured and analyzed for nutrient analysis using the MRC Food Finder® version 3.0 software and comparisons were made to the recommended nutrient standards by the World Health Organization. Results: The mean age group was 31-50 years old. Sixty-one-point one percent (n=151) of the respondents were females and males made up 38.9% (n=96). Most of the fish caught by the respondents was used for consumption (64.0%; n=126) and the rest was used for income generation (36.0%; n=71). The community had on average a secondary school education (55.5%; n=137) and recorded high rates of unemployment (80.2%; n=198) with 62.3% (n=76) actively looking for employment. The respondents indicated that between one person (47.8%; n=118) and two people (46.2%; n=114) contributed to household income. Thirty-three-point two percent (n=82) had an average income of #21,000 to #30,000 (Rand value: R3100-R4000), while 25.5% had a monthly income of #31,000 to #40,000 (Rand value: R4100-R5000), accommodating six persons (42.1%; n=104) and four persons (22.3%; n=55) in the household. Thirty-seven-point seven percent (n=93) and 25.5% (n=63) respectively complained that the household “sometimes” and “always” had insufficient funds to buy food. This had led households to adopt certain coping strategies to combat food shortages. The most frequently used strategies per mean were: “relying on less expensive or preferred foods” (11.47 ±7.949), “limiting portion size” (9.73 ±2.593) and “restricting consumption by adults in order for children to eat” (8.70 ±6.628). The negative effect of applying these coping strategies adversely compromised nutrient adequacy. The 20 top consumed foods showed consumption of more energy dense foods and less fruits and vegetables. The Food Variety Score (FVS) indicated that 51 different individual food items with mean ±SD of 20.83. (±6.546) from all food groups were consumed. Vitamin K, Biotin, pantothenate, calcium, riboflavin and thiamine were below DRIs recommendation cutting across all age groups and genders. Inappropriate imbalances in food intake reflected in BMI, WC and WHtR. The mean BMI for men (25.07kg/m2) and women (27.66kg/m2) fells into the overweight category with a mean average of 26.36kg/m2 for both genders and age groups while only women (95.46cm) were majorly found to be at risk for an elevated WC/ central obesity per mean average. The WHtR at risk factor affected the female gender (88.70%; n=133, 19-50 years and 88.90%; n=18, 51+ years old) compared to their male (44.4%; n=78, 19-50 years and 61.1%; n=18, 51+years) counterparts. Mean high BP for systolic (146.9mmHg) and diastolic (92.2mmHg) BP occurred in women 51+ years old. Conclusion: This research revealed inappropriate eating patterns and increased risk of developing NCDs. The 20 top foods consumed showed consumption of mostly macronutrients and limited consumption of fruits and vegetables across both genders and all age groups. Overweight, at risk for WC and WHtR and High Blood Pressure (HBP) were an indication of the presence of NCDs. Food insecurity resulting from a jeopardized fishing livelihood, high levels of unemployment and low educational attainment were the main causes of a compromised nutritional status in the research community. The introduction of nutrition education and an alternative means of livelihood will assist in addressing the current food and nutrition insecurity.
Food consumption patterns and nutritional risks of women in low and middle income communities in KwaNdengenzi, KwaZulu-Natal
(2018) Gumede, Sthembile; Napier, Carin E.
Food consumption patterns have changed dramatically in the recent times, with traditional diets being replaced by so-called “westernised diets” and leading to nutritional risks such as malnutrition. Contributing factors are urbanisation, climate change, agricultural produce supply (food demand is greater than produce supply) and rising prices, to name but a few. The food security status is also in question as more and more South African households are said to be living in poverty and consequently undernourished even though the country was found to be nutritionally stable compared to previous years. Unemployment and lack of nutrition education also have an impact on communities, in terms of the food being purchased and consumed. The study was conducted to determine the socio-demographic status, food consumption patterns and nutritional risk of a low-income and middle-income community that resides in KwaNdengezi Township in KwaZulu-Natal. A sample of two hundred and fifty eight participants was required for the study. The households in both the north and south of KwaNdengezi Township were randomly selected by using the number of roads listed in the eThekwini municipality map. A sample of 130 households per area was targeted. The required number of households was selected by dividing the number of identified roads resulting in three households targeted in each of the 39 roads in the north section and five households in 26 roads in the south section being targeted. Upon the agreement by participants, the study was conducted where data was collected by means of an interview setting, where participants were interviewed by fieldworkers using pre- designed and tested questionnaires. The follow up was conducted on the days following. The participants answered a three set of questionnaires including, a Socio-demographic Questionnaire (Annexure D), a Food Frequency Questionnaire (Annexure F), 24-Hour Recall questionnaires (Annexure E). The anthropometric measurements were taken in order to determine the BMI status of the participants. The participants were weighed using a Physician Scale for weight, the Stadiometer for height and non- stretchable measuring tape for waist circumference. The north and the south sections of the township were both affected by unemployment, showing worrying rates that also corresponded with other studies illustrating that unemployment is a challenge in South Africa. The unemployment rate in the north section was very high, sitting at 78.5%, compared to the south section at 63.1%; even so both these communities are economically challenged. Food insecurity was more prevalent in the north section as 36.9% of the participants reported always not having enough money to purchase food whilst 0.8% of the participants in the south section reported the same, concluding that the north section is more vulnerable to hunger leading to malnutrition and poverty. The education status of the participants in the north section was a point of concern as only 3.1% of the participants had graduated while almost 29.2% in the south section had graduated; this illustrates a very clear difference, which might also be due to unemployed household caregivers who cannot afford further education. The mean Food Variety Scores (FVS) (±SD) for the north section for all food consumed from the various food groups during seven days was 34.44 (±8.419) and for the south section it was 33.87 (±10.670), indicating a medium food variety score where both sections had a good dietary diversity score ranging from 7-9 food groups, summarising the food group diversity as being in the majority in the north section at 63.85% (n=83) while in south section it was 60.77% (n=79). The results of the energy distribution of macronutrients from the average of the 24-hr recall results when compared to the WHO dietary factor goals showed that the participants’ diet was well balanced in terms of macronutrient intake for both sections while the diet for both sections was lacking in micronutrient intake. The results of the women caregivers for both the north and the south sections illustrated a high consumption of the following foods out of the top twenty foods consumed by the community. The foods mostly consumed included sugar, maize, bread and rice for both the 19-30 and 31- 50 years age groups ranging from 195.15-248.82g for maize, 17.61-18.90g for sugar, 82.73- 108.16g for bread and 127.14-131.69g for rice, meaning that the respondents’ diet was high in calorie intake, hence the doubled DRIs for carbohydrate. Overweight and obesity tests showed alarming results as the majority (56.15%) of women caregivers in the north section were found to be obese while 63.8% of the women in the south section fell into the obesity classification, showing that the women caregivers for both sections are at risk of obesity related illnesses (NCDs). The results for waist circumference showed that 71.53% and 78.46% of the women in the north and south sections respectively were above the waist circumference cut-off point (≥88cm). When the weight-for-height ratio was measured for the whole sample most of the women caregivers (69.23%) were found to be at risk of developing metabolic syndrome. The food consumption patterns illustrated in the study corresponded significantly with the results found. Both the communities consumed a diet high in caloric and fat intake but was low in fruit and vegetable intake. This leads to obesity, resulting in non-communicable diseases as well as micro-deficiencies, leading to malnutrition because of the lack of variety in the food consumed by the population. The lack of food variety is the result of not having enough money for food purchases, explaining the question why the community cannot meet the DRIs as a result of unemployment and poverty as well as a lack of nutrition education. With that said the two communities did not show much of a difference in lifestyle and food choices being made except for the education level that was low for the north section and a bit higher for the south section, as well as livelihoods that also showed that the north section was at a lower economic level than the south section but both the sections were at risk of malnutrition and poverty and needed the same intervention in terms of assistance. In the study it was recommended that policies drafted by the government and stakeholders should be focused and tailored more on women caregiver headed households. More nutrition knowledge should be geared towards educating the most vulnerable and poverty stricken communities. The micronutrient intake must be promoted at lower and middle income communities. The agricultural sector needs to recognise and promote women farmers as well as offer assistance in order to grow their standing as farmers. The government should devise and implement projects that empower women so that they not dependent on their male counterparts.
Food hygiene and safety practices of food handlers in tuckshops at secondary schools in Umlazi
(2019) Dlomo, Kaite Nokuthula; Napier, Carin E.; Ijabadeniyi, Oluwatosin Ademola; Vermeer, S. I.
Objective: To determine the food safety and hygiene practices of the food handlers at secondary school tuck shops in Umlazi, Durban, South Africa in order to assess the risk of exposure to harmful bacteria that may cause food poisoning by conducting knowledge questionnaires and microbial tests from food handlers’ hands, counter surfaces and kitchen cloths. Research Methods: A total of 18 secondary schools, 48 food handlers and 24 managers were included in the study. The observational, descriptive and analytical study consisted of quantitative data collection methods. Quantitative data was obtained through a food hygiene and safety questionnaire designed for food handlers and tuck shop owners/managers, an observational checklist and microbial swab tests from food handlers’ hands, counter surfaces and kitchen cloths for analysis of microbial presence before preparation, during preparation and after preparation of food. The microbes tested for were Staphylococcus aureus, Escherichia coli, Salmonella, Listeria monocytogene, Aerobic spore formers and anaerobic spore formers. Data was captured in Excel and analyzed using a statistical package for social sciences (SPSS) version 24 for descriptive statistics
Food hygiene and safety practices of food vendors at a University of Technology in Durban
(2016) Khuluse, Dawn Sihle; Napier, Carin E.
Introduction: Food vending is becoming a very important and a useful service. Moreover, socioeconomic factors and lifestyle changes forces customers to buy food from street vendors. Since the food industry is growing worldwide, good hygiene practices coupled with food safety standards is of vital importance. Currently there is inadequate information or scientific data on the microbiological quality and safety of vended foods in South Africa more especially in Durban. To date limited research has been conducted on the food handlers (FH’s) operating as food vendors in different areas of Durban, and a lack of documented evidence about the knowledge that food vendors have on food safety and food hygiene has resulted in the interest in this research. Aim: The aim of this study was to ascertain food hygiene practices and knowledge, food safety practices and the nutritional value of the food served by various food vendors at DUT in Durban. Method: A total number of 15 food vending stalls (comprising of 15 managers and 39 food handlers) situated within the Durban University of Technology (DUT) Durban campuses participated in the study. The study was conducted on all food vendors who prepared and served food items on site. Data collected was of a quantitative nature with two sets of questionnaires (Managers questionnaires and (FH’s) questionnaires), observation sheets to observe FH’s during food preparation and cleanliness, and weighing and recording of menu items prepared and served in order to determine portion sizes and the nutritional content. All the administration of data was completed by the researcher on a Microsoft Excel spread sheet and analysed on the SPSS software version 20. Recording and weighing of menu items was done using an electronic food portion scale. A statistician was consulted to assist in the interpretation of the data. Results: The majority (66.67%) of vendors were females with the educational level that was fairly high, (73.33%) had secondary education. Most of the respondents (80.00%) had been in the food vending business for more than 3 years. The availability of proper infrastructure was poor, 40.00% of the vendors obtained running water from the kitchen taps within the stalls and 60.00% obtained water from a communal sink tap outside the food stalls. Most vending stalls 66.67% had no proper storage facilities; perishable stock was stored on refrigerators, while non-perishable food items were stored on built-in shelves, on top of fridges, on the floor, in storage containers, and on tables due to shortage of space. Thirty three percent of the vendors had designated storerooms for non – perishable items. Food preparation and cooking space was very minimal as a result the researcher observed that in some stalls white and red meat was grilled in the same griller and that increases the chances of cross-contamination. The researcher also observed that the area where most of the vending stalls were situated had no shelter and paving, as a result during food preparation and service, food was exposed to dust, air pollution and flying insects. Most managers 73.33% and FH’s 56.41% attended hygiene and food safety training but observational findings indicated that important hygiene practises such as washing of hands before serving food were not practised. Another concerning observation regarding personal hygiene was that students did not wash hands prior to eating food despite the availability of tap water within the dining area. The majority of managers had contracts with suppliers, and grocery items were mainly purchased from wholesale stores, meat items from formal retailers. A large number of managers 73.33% bought and delivered perishable products themselves using own cars, while 13.33% used refrigerated trucks from the suppliers for the delivery of perishable goods. In that way delivery temperature of food items was not monitored and maintained. The nutritional value of food served by vendors was imbalanced with the majority of the meals exceeding the recommended energy contribution from fat of 15–30%, the carbohydrates (CHO) contribution was lesser than the stipulated percentage of 55-75%, and the mean energy contribution of protein was within the recommended percentage of 10-15%. The mean energy contribution made by fat in all meals was higher than the recommended percentage 15-30%, with the highest contribution of 63.59% and the lowest of 34.12%. High fat meals were of great concern as prospects of cholesterol, high blood pressure and heart diseases were high. The CHO content of meals was below the stipulated percentage of 55- 75% with the maximum percentage of 49.86% and the minimum of 31.04%. The mean energy contribution of protein was 15.36% which was generally within the recommended percentage of 10- 15%. Furthermore, the study revealed that out of the 12 881 kJ recommended for men and 10 093 kJ for females; male students on an average were consuming approximately 14% more kJ than recommended, and female students were consuming approximately 27% more kJ than recommended from the meals. Frequent consumption of such high energy meals can lead to overweight and obesity among young adults. Conclusion: The results of the study revealed the urgent need for basic infrastructure such as a decent food kiosk with adequate working space, proper washing and storage facilities to improve food safety and hygienic practices. Even though food vendors claimed to have received hygiene training, knowledge attained was not effectively practiced or demonstrated; and that placed students at risk of foodborne illnesses. Furthermore, the nutritional value of food served by vendors was imbalanced with the majority of the meals exceeding the recommended energy contribution from fat of 15–30% and the CHO contribution being lesser than the stipulated percentage of 55-75%. Recommendations: Extensive training programme and regular supervision should be put in place by management of the Institution to ensure that proper hygiene practices are in place and also to ensure the quality of food served to students is of acceptable standard. All vending stalls to be provided with basic infrastructure. Food court yard to be well sheltered to avoid food being contaminated by air pollution, dust and pests. DUT management, together with the Department of Health, should organise nutrition awareness programmes to enlighten students about the dangers of unhealthy eating habits.
A food qualification at Technikon Natal : influential factors : an attitudinal survey of standard nine pupils' perception of the status of studying at Technikon Natal for a diploma in the food field
(1992) James, Irene Hildegarde; Heath, M. Raymond; Puth, Gustav
To date, the hospitality industry, and in particular the food service industry, has a notoriously high turnover of staff, as well as a general shortage of qualified personnel. This factor, as well as the announcement in 1989 by the South African Government to privatise certain of its catering services over a period of three years caused the authorities to express concern over the lack of trained food staff for the future. Believing that technikons have the infrastructure to qualify culinarians, but that distorted images, prejudices and misconceptions surround technikon education as well as a cUlinary career, this study was undertaken to identify the factors that influence school leavers' choices of study institutions and attitudes towards studying for a food career at Technikon Natal. A theoretical substructure lays the foundation for the study. The literature review in chapter two outlines the historical development of technikons, as well as culinary careers in South Africa, placing special emphasis on the status and image of technikons and food careers. The methodology in chapter three explains the structuring and administration of the questionnaire used to capture data from six randomly selected high schools in the greater Durban area. The processed data results are discussed in chapter four. Table are presented at the conclusion of each group of major issues. These issues include pupils' anticipated study plans, choices of careers and study institutions, and the influence that individuals and other sources may have had on the formation of their attitudes and resultant choices of careers and study institutions. The pupils' attitudes towards studying for a career in the food service industry is thereafter reported on in detail. The results indicated that parents have the greatest influence on career and institution choice although it was found that they provide relatively little information on educational institutions. On the other hand, school teacher-counsellors are found to provide the most information on educational institutions but have far less influence regarding the choice of the educational institution than parents do. Technikon Natal and careers in food are generally positively perceived, but ignorance concerning the academic nature of the Technikon as well as the food diplomas is still evident and needs to be addressed. The study revealed information that could be used to combat ignorance and misconceptions thereby increasing the quantity of applications and subsequent quality of students for both Technikon Natal and the food service industry.
Food security and coping strategies of an urban community in Durban
(2016) Mtolo, Andile; Napier, Carin E.
Introduction: Food and Agriculture Organisation (FAO 2015a) estimated that 220 million people (23.2%) in Sub-Saharan Africa were undernourished. Parallel to hunger, obesity rates have more than doubled globally since 1980; in 2014, 1.9 billion adults in the world were overweight and 600 million were obese (FAO 2015a). Obesity is a serious concern facing the world today and a major contributor to chronic disease such as diabetes and cardiovascular disease, which are often fatal (Bray, Frühbeck, Ryan and Wilding 2016: 1947). In South Africa, overweight and obesity have reached unacceptable numbers as over 60% of South Africans are overweight or obese. Furthermore, in 2015 South Africa was declared the fattest nation in Sub-Saharan Africa, adding another burden to the HIV epidemic (Ng, Fleming, Robinson, Thomson, Graetz, Margono, Mullany, Biryukov, Abbafati and Abera 2014: 777). Unemployment is one of the major factors that drive household food insecurity due to the fact that most people access food commercially. Therefore, income is a significant factor in ensuring that a healthy and nutritious diet is consumed regularly. The study community was at Umbilo, Durban, KwaZulu-Natal in a government owned estate called Kenneth Gardens. The estate has 286 units and accommodates approximately 1500–1800 residents. It formed part of an extensive network of cluster housing schemes developed by the apartheid government as a protectionist strategy to provide safe and affordable housing for poor and working class whites. Kenneth Gardens is currently managed by KwaZulu-Natal (KZN) Province and offers subsidized housing to residents from diverse background. Residents are low income bracket earners and many rely on state disability and pension grants for survival. Kenneth Gardens faces a wide range of social problems such as alcohol, drug abuse, domestic violence, unemployment and limited access to education (Marks 2013:26). Aim: The aim of the study was to determine the food security status, coping strategies, food intake and the nutritional status of the Kenneth Gardens community, which is situated in an urban area in KwaZulu-Natal. Methodology: One hundred and fifty (n=150) randomly selected caregivers participated in the study. The sample size was calculated using a power calculation indicating that 150 participants represent a reliable sample. The sampling procedure was simply random sampling. This study was quantitative and partly qualitative and descriptive in nature therefore, different measuring instruments were used to collect relevant data. The research tools for various variables measurements included; food security questionnaire, anthropometric measurements, a socio-demographic questionnaire, a food frequency questionnaire, and 24-hour recall questionnaires conducted in triplicate. Food security coping strategies were documented through a focus group interview with the Kenneth Gardens community members to determine strategies used to address food scarcity. All participants were weighed and measured to determine body mass index (BMI), classified according to the World Health Organisation (WHO) cut-off points. Data for socio demographic, FFQ, anthropometric measurements, and coping strategies was captured by the researcher on Excel® Spread sheets and analysed by a statistician for descriptive statistics using the Statistical Package for the Social Science (SPSS) version 17.0. Data for the 24-hour recall was captured and analysed by a nutrition professional using the MRC Food Finder® version 3.0 software, based on the South African composition tables. Results: The study population consisted of 150 households, including women (n=122) and men (n=28). The results revealed that the majority of households (52.7%, n=79) were headed by a mother, and only 40% (n=60) of households were headed by a father. Majority (47.3%, n=71) of the participants had completed matric and 7.3% (n=11) had tertiary education. English, (52%, n=78), was the most spoken home language, followed closely by Zulu, (43.3%, n=65). Thirty six percent (n=54) of the participants were unemployed and 26.7% (n=40) were employed; however over, 50% (n=40) of the employed participants were temporary. Twenty eight percent (n=42) of the participants earned less than R3000.00 per month and 31.3% (n=47) earned between R3000.00 and R6000.00 per month. Pensioners were 17.3% (n=26), who therefore received a government grant that ranges between R1500 and R1520 per month depending on the claimant’s age. The average household income was reported as R4429.20. The average number of people in the household was five, which equates to R6.00 per person per day. The results also revealed that 38% (n=57) of the household had a sole contributor to the household income; other households had two contributors (42.7, n=64) and 11.3% (n=17) had three contributors. Urban South Africans tend to purchase food as opposed to growing their own food. A lack of purchasing power results in food insecurity that eventually leads to malnutrition. The majority (56.6%, n=85) of the participants indicated a shortage of money to buy food and this inevitably leads and drive utilisation of coping strategies with high severity rate during periods of food scarcity. Bulk food was purchased once a month by the majority (68%, n=102) of the participants. The most commonly used coping strategy during periods of food scarcity was “Rely on less expensive and preferred food” with the mean score of 4.56 (±SD 2.772). The second used coping strategy was “Reduce the number of meals eaten in a day” with a mean score of 3.85 (±8.163), followed by “Contribute to a food stokvel in order to ensure food over a scarce period” (3.31, ±7.505) and “Restrict consumption by adults in order for small children to eat” (2.24, ±5.333). Utilisation of these food coping indicate a degree of food insecurity. The Body Mass Index (BMI) classification indicated that women had a higher (31.46 ±8.474) BMI than men (26.00±5.445). A total of 26.2% (n =32) women were overweight and 51.7% were obese category I, II and III. The mean BMI for the whole group was (30.44±8.261) which clearly demonstrated obesity. Nonetheless, men were not overweight; however 25% (n=7) were obese category I. Collectively, underweight was prevalent in women (3.3%, n=4) and men (3.6%, n= 1). The Food Variety Score was medium (31.91, ±10.573), which indicated a consumption of 30- 60 individual foods from four to five food groups during the seven day period; however the top 20 foods consumed from the 24-hour recall revealed that the diet was energy dense and the most consumed foods were primarily from the carbohydrate and fat group and a low consumption of fruits and vegetables was reported; hence the nutrient analysis showed a deficient intake of several nutrients, such as: calcium, vitamin A, zinc, vitamin D, vitamin E, vitamin K, zinc, magnesium, phosphorus, selenium and thiamine by both men and women. According to the WHO dietary factor goals, the acceptable macronutrient distribution ranges (AMDRs) and fruit and vegetable intake based on the 24-hour recalls, fat and protein intake exceeded the recommended 15-30 percent goal. Fruit and vegetable intake was very low in comparison to the minimum recommended intake of >400g. Carbohydrates intake for women were within the recommended 55-75 percent; however, men aged 19-50 years (50.70%) and >50 years (53.74%) did not meet the recommended intake. Conclusion: The results of this study reveal that the nutrition status of this community was compromised. The top 20 food intake indicated inadequate eating patterns and that diets comprised of energy dense foods, such as carbohydrates and fats, which could directly be responsible for the high obesity levels of >50% in women and >25% in men. Furthermore, there was low income and a high unemployment rate that proliferates the prevalence of food insecurity, hence the coping strategies reported. Malnutrition exists in communities as a result of food and nutrition insecurity which is affected by a significant number of factors that need to be considered and addressed. Nutrition interventions and nutrition education on a balanced diet, healthier methods of preparing food, and physical activity are required to ensure and improve health status, quality of life and better and sustainable coping strategies for our communities.
Health indicators and nutritional profile of staff at a training institution as a foundation for the development of nutrition wellness education material
(2016) Vardan, Siveshnee; Napier, Carin E.
Background: The occurrence of absenteeism observed at the Coastal KZN FET College is very large. However, absenteeism of this magnitude is not inconsistent with observations from other educational institutions and work places around the world. Generally, absenteeism is coupled to the absence of good health, the presence of one or more non-communicable disease and the paucity of physical exercise undertaken by the personnel. Absenteeism in the work place results in avoidable financial costs to the employer, the employee, and the country as a whole. The wealth of literature shows that health concerns concerning adults are diet related. Diabetes, heart disease, hypertension, obesity, cancer and other non-communicable diseases (NCD’s) are increasing at an alarming rate, daily. A double-burden plagues South Africa: on the one hand there is over-nutrition (an excessive consumption of nutrients); while on the other there is under-nutrition (an insufficient intake of nutrients by certain groups of individuals). Factors such as urbanisation, globalisation, physical inactivity and consumer financial buying power have a significant influence on these health concerns. Aim: The data gathered in this study will be used to develop nutrition wellness education material as a component of a wellness programme for staff members at the Swinton Campus of the KZN Coastal FET College in Mobeni. Methodology: A needs analysis was undertaken to determine whether nutrition wellness education material as a component of a wellness programme for the institution was appropriate. Three 24-hour recall questionnaires gathered from the staff, data on eating habits and nutrient intake were undertaken/collected. A food frequency questionnaire collected data on the frequency and variety of foods eaten. A health questionnaire gathered data on self-reported illnesses, consumption of alcohol, and smoking habits. The demographics of the group, living conditions, and amount of money earned and spent on food was assessed through a socio-demographic questionnaire. Anthropometric measurements assessed included blood pressure, waist circumference, BMI and Waist-to-height-ratio (WHtR). Results: The sample consisted of 138 participants of which 44% (n=61) were men and 56% (n=77) were women. Less than 50% of the respondents were food secure: only 65 persons (47.1%) in the sample always had money to purchase food. In this group 63.93% of the men and 71.43% of the woman were obese. Subsequently 86% of the women exceeded the waist cut-off point of 88cm while 16.39% of the men were above the 102cm cut-off point. Findings revealed that 42.62% of the men and 25.9% of the women had pre-hypertension while 8.20% of the men and 5.90% of the women were hypertensive. This study indicated that this group was nutrient deficient. The fruit and vegetable intake was between 134.44g - 175.69g per day for men and 124.00g - 183.30g per day for women. Energy, dietary fibre, vitamin A, vitamin D, calcium, magnesium and iodine were below the nutrient adequacy ratio. There were positive correlations between age and systolic blood pressure, waist circumference and systolic blood pressure, waist circumference and diastolic blood pressure and waist-to-height ratio and BMI. Conclusion: Central obesity and to a lesser extent hypertension as well as deficiencies in nutrients and minerals were present in this group. Although the participants indicated a good variety of food, the quality and quantities consumed were not adequate. A link between diet, physical activity and diseases of lifestyle has been demonstrated. A need for nutrition education as a component of the wellness programme is indicated. Nutrition education is important both within and outside the workplace. To make lifestyle changes it is essential that education and knowledge is made available. Behavioural habits including eating habits are principally learnt. If bad behaviour habits can be learnt, good behaviour habits can also be instilled. The proposed intervention is aimed at reducing the incidence of absenteeism and decreasing the presence of non-communicable diseases. It is important for staff members at a FET college to be present in the classroom so that education of quality can be conveyed to learners. Further, the good health of staff members facilitates the ability of teachers to perform their important task of educating young minds at all educational institutions.
Hollow fibre liquid phase microextraction of pharmaceuticals in water and Eichhornia crassipes
(2019) Mlunguza, Nomchenge Yamkelani; Madikizela, Lawrence Mzukisi; Chimuka, Luke; Mahlambi, Precious N.
This work describes a simple and rapid method for the simultaneous isolation, enrichment, and quantitation of selected pharmaceuticals in aqueous environmental samples and Eichhornia crassipes. This was achieved by developing a hollow fiber liquid phase microextraction (HF-LPME) technique coupled with ultra-high-pressure liquid chromatography-high resolution mass spectrometry for the simultaneous extraction, pre- concentration and quantitation of four non-steroidal anti-inflammatory drugs (NSAIDs) and three antiretroviral drugs (ARVDs) from aqueous matrices and different segments of water hyacinth plant species. The target compounds for NSAIDs were naproxen (NAP), fenoprofen (FENO), diclofenac (DICLO) and ibuprofen (IBU) whereas the selected ARVDs included emtricitabine (FTC), tenofovir disoproxil (TD) and efavirenz (EFV). A multivariate approach by means of a half-fractional factorial design was used to optimize the HF-LPME technique focusing on six factors; donor phase (DP) pH, acceptor phase (AP) pH, extraction time, stirring rate, supported liquid membrane carrier composition (SLM carrier comp.) and salt content. Four of these factors (DP pH, AP pH, stirring rate and extraction time) were identified as vital for an enhanced enrichment of each of the selected NSAIDs and four of the previously mentioned vital factors including the SLM carrier composition were classified as significant for the selected ARVDs from aqueous samples into the hollow fiber. These essential factors were further paired according to their level of significance. The paired significant factors were then optimized using central composite designs (CCD) where empirical quadratic response models were used to visualize the response surface through contour plots, surface plots and optimization plots of the response outputs. The optimized factors for individual analytes belonging to each class were then altered to universal conditions for their simultaneous extraction from same sample solution. The acceptability of the universal conditions was defined using desirability studies. A composite desirability value of 0.7144 was obtained when the optimum factors of the three ARVDs were applied for their simultaneous extraction while a simultaneous extraction of NSAIDs had a desirability value of 0.7735. This implied that the set conditions were ideal for a combined extraction of the target compounds from the donor phase into the acceptor phase across a supported liquid membrane impregnated with a carrier molecule. For the simultaneous extraction of ARVDs, the universal optimum HF- LPME conditions were found to be DP pH of 4, AP HCl conc. of 200 mM (pH = 0.4) with SLM carrier comp. set at 4.5 (%w/w) and stirring at 1000 rpm. Under optimum conditions, the enrichment factors (EF) for ARVDs from aqueous phase were 78 (FTC), 111 (TD) and 24 (EFV). These conditions yielded recoveries in the range of 96 to 111%. The sensitivity of the analytical method through limits of quantification (LOQ) for the selected ARVDs in wastewater samples were 0.033 μg L-1 (FTC), 0.10 μg L-1 (TD) and 0.53 μg L-1 (EFV). The LOQ values were computed for surface water samples using the same target ARVDs were 0.169 μg L-1 (FTC), 0.018 μg L-1 (TD) and 0.113 μg L-1 (EFV). For NSAIDs, the overall conditions were DP pH of 10, AP pH of 3 at an extraction time of 60 min with stirring rate at 1000 rpm. The recoveries yielded under these optimum conditions for the target compounds ranged from 86 to 116%. The EF for the target NSAIDs from aqueous media were 49 (NAP), 126 (FENO), 93 (DICLO) and 156 (IBU). The LOQ values for each target NSAID in wastewater samples were 0.47 μg L-1 (NAP), 0.09 μg L-1 (FENO), 0.59 μg L-1 (DICLO) and 0.49 μg L-1 (IBU). The specific universal conditions were then used in the analysis of ARVDs in wastewater and surface water whereas for NSAIDs analysis, only wastewater samples were analysed. The surface water samples were obtained from North of Johannesburg in Hartbeespoort dam and the wastewater samples were collected from various wastewater treatment plants located in Durban, KwaZulu-Natal. The technique was also applied in the analysis of the target compounds in plant samples obtained from Hartbeespoort dam in North of Johannesburg, Umgeni river located in Springfield (Durban in KwaZulu-Natal) and Mbokodweni river located in south of Durban city, KwaZulu-Natal. The plant samples were first cut and separated into different segments (roots, stems and leaves) and the target analytes then extracted into 20 mL water using an optimized microwave assisted extraction technique (MAE). The HF-LPME technique initially optimized for water samples was then applied for pre-concentration of the target pharmaceuticals from the MAE water extract. Factors that were optimized for MAE technique were irradiation time and temperature for ARVDs whereas irradiation time and solvent volume were optimized for the extraction of NSAIDs. For extraction of both ARVDs and NSAIDs, the optimum irradiation time was 20 min while the irradiation temperature was set at 90 ̊C during the extraction of ARVDs and 100 ̊C for NSAIDs. Generally, the studied ARVDs were all detected in most samples with concentrations for FTC (0.11 – 3.10), TD (0.10 – 0.25) and EFV (1.09 up to 37.3) μg L-1 recorded in wastewater samples. EFV had the highest concentration of 37.3 μg L-1 in the wastewater effluent. The concentration of ARVDs in the roots of the water hyacinth ranged from 7.4 to 29.6 μg kg-1, 0.97 to 11.42 μg kg-1 in the stem and 0.98 to 9.98 μg kg-1 in the leaves of the aquatic plant. Roots of the water hyacinth plant had higher concentrations of the investigated ARVDs. Lastly, the NSAIDs were also detected in various wastewater samples with concentration for NAP (1.15 to 3.30) μg L-1, FENO (
Impact of a nutrition education programme on the nutrition knowledge of grade R learners in Durban
(2015) Vermeer, Susan Inge; Napier, Carin E.; Oldewage-Theron, Wilna
AIM: The aim of the study was to identify the need, develop, implement and determine the effect of a Grade R Nutrition Education Programme (NEP) in order to make recommendations to the South African Department of Basic Education (DBE) to include an effective NEP in the pre-primary school education curriculum. OBJECTIVES: The objectives for this study is in two phases, The objective of the baseline study was to assess the need for nutrition education (NE) in Grade R in suburban areas of Durban and identify the most suitable nutrition education tools (NETs) for this age group. For the intervention study the objectives were 1) to develop a nutrition knowledge questionnaire (NKQ) to determine the existing nutrition knowledge of Grade R learners in suburban government and private schools in Durban, 2) to develop a nutrition education programme (NEP) for Grade R based on the South African Food-Based Dietary Guidelines (FBDGs) and the food groups, 3) to implement the NEP in Grade R in a government and private school, 4) to determine the effect of the NEP on the retention of FBDGs (Section one) and food group (Section two) knowledge, and 5) to compare the results between the control group (CG) and the government (EGG) and private (EPG) experimental school groups, and between genders. METHODS: A self-administered nutrition education needs questionnaire was completed by 20 Grade R teachers in Durban suburban schools. Nutrition education material was identified based on the results from the pilot study and a Nutrition education programme developed. The classroom-based intervention study involved 120 Grade R learners in three schools, two experimental schools: government (n=37) and private (n=40), with a control school (n=43), with 35 percent (n= 42) male and 65 percent (n=78) female participants, ranging in age from five to seven years. A validated questionnaire assessed baseline nutrition knowledge of these children. A qualified foundation phase teacher was trained to implement the NEP. The experimental school groups received eight one hour nutrition education (NE) lessons over an eight week period; the control group did not receive any NE. During the lesson firstly theory was covered then the children worked on the related fun activities in the Healthy Eating Activity Book (HEAB) and lastly involved in the nutrition educational games. These included a food group plate puzzles, a NEP board game, a card game and ‘My little story books’. A post-test determined the impact of the intervention. RESULTS: The baseline study confirmed the need for NE in Grade R and identified suitable NETs that were used in the intervention. At pre-test, the nutrition knowledge of Grade R children in the two experimental groups (EG) and one CG was very similar with knowledge of FBDGs greater than knowledge relating to the food groups. Both Grade R EGs showed a significant increase in knowledge for the whole test immediately after the intervention with the CG, achieving similar post-to pre-test results. The intervention had a significant impact on nutrition knowledge of Grade R children in both experimental schools (EGG p=0.004 and EPG p=0.001). The EPG were most knowledgeable regarding FBDGs with no significant difference in knowledge of the EGG. Food group knowledge in all schools was poor at baseline and the NEP resulted in the EGG obtaining the highest post-test results. Post-intervention for the whole test the EGG were marginally (0.80 percent) more knowledgeable than the EPG. The knowledge of boys and girls were very similar in pre-and post-test results. However, the boys were fractionally more knowledgeable than the girls in relation to the whole post-test. In Section two, relating to food group knowledge, girls were slightly more knowledgeable than boys although both genders lacked knowledge in relation to which foods belonged to a particular food group. CONCLUSION: The primary aim of formal NE was met as the statistical significance between the CG and experimental group post-test results was evident in the majority of Section one questions and in all questions in Section two. The NEP resulted in similar increase in knowledge of Grade R learners in the government and private experimental school groups in Durban. In addition, the boys and girls showed a minimal difference in nutrition knowledge.
Menu adequacy and nutritional status of children aged 6-19 years residing in child and youth care facilities in Durban
(2022) Mbambo, Thembelihle Jessica Sibusisiwe; Napier, Carin E.
The primary function of Child and Youth Care Facilities (CYCFs) is to provide a safe and secure environment run by trained and capable child and youth-care workers while the parents may not be capable of taking care of their children for various reasons. For children 6 - 19 years of age, the meals should provide at least 60-100% of the daily nutritional requirements. Studies worldwide have shown that child malnutrition and lack of access to healthy foods is still one of the biggest contributors to child mortality. AIM The main objective of the study was to analyse the nutritional adequacy of the menus, the food variety and the nutritional status of 6–19 year-old children residing in child and youth care facilities in Durban. METHOD Four CYCFs were randomly selected where the sample population consisted of (n=211) children between the ages of 6-19 years. The anthropometric measurements for weight and height were collected to determine BMI-for-age and height-for-age. The researcher also collected menus and recipes for analysis using Food Finder® version 3 and also conducted plate waste studies to analyse food wastage. The sample population consisted of (n=22) Child and Youth Care Workers (CYCWs) who completed the FFQ, the sociodemographic questionnaire and the nutrition knowledge questionnaire. Trained fieldworkers assisted in the interview process and the total sample size resulted in (n=233) participants. RESULTS The anthropometric indices showed a low prevalence (9.3%; n=7) of severely stunted children and stunted (9.3%; n=7) children amongst the boys. None of the children in this study were affected by wasting; however, the study indicated that 15.3% (n=21) of the girls were overweight and 16.7% (n=23) of the girls were obese. The results reported that the children were served an average portion size of 195- 287.41g of starchy foods, and the portion sizes of vegetables were below the recommended daily requirements resulting in poor micronutrient intake. The FVS in the CYCFs indicated that the highest number of individual foods consumed was between 20-40 individual foods and this indicated a medium food variety score. The results of the socio-demographic questionnaire revealed that most of the CYCWs were mothers who were the head of their households. The majority of the CYCWs had not obtained a relevant tertiary education, 72.7% had obtained a standard 10/ matric certification and 22.7% had obtained a college/FET qualification and none of the CYCWs had received training for food preparation at the CYCFs. The nutrition knowledge questionnaires indicated that more than 50% of the CYCWs answered the questions correctly CONCLUSION Overall, the majority of the meals met 100% of the daily nutrient requirements for carbohydrates, protein and fats. The majority of the micronutrients did not meet 100% of DRIs. RECOMMENDATIONS The CYCWs needed relevant training on food preparation and food handling as well as nutrition education to improve their nutrition knowledge. More nutrition interventions should be implemented to help combat nutrition deficiencies.
A mucor circinelloides-based integrated biorefinery
(2024-09) Zininga, Johnson Tungamirai; Permaul, Kugen; Singh, Suren
ABSTRACT The utilization of agro-based waste residue is a prominent example for establishing a circular bioeconomy. When agro-based waste is used to replace commercial growth media in microbial fermentation processes, it becomes expedient that the implementation of the biorefinery concept becomes integrated as the microbial biomass and their metabolites will add to the product spectrum. This study demonstrates an integrated approach towards valorization of sugarcane bagasse and microbial biomass comprising of Mucor circinelloides ZSKP. A maximum reducing sugar recovery of 80.67 g/l was achieved after combining lignocellulosic pretreatment with saccharification. A low temperature, glycerol and ammonium phosphate pretreatment method was established, where glycerol pretreatment conditions were reduced to 150°C and almost a third of the initial duration. This strategy will potentially result in lower energy consumption costs, decreased release of inhibitors and lower water consumption. The ammonium phosphate-containing hydrolysate yielded 12.89 g/l of fungal biomass after fermentation to add to 20.8 g lignin from the delignification step. Sequential fermentations were performed by addition of Saccharomyces cerevisiae as a co-culture to produce biomass and ethanol. The initial aerobic M. circinelloides fermentation was followed by mixed culture anaerobic fermentation. Fermentation of M. circinelloides (3 days aerobic growth) and S. cerevisiae (5 days of anaerobic growth) generated a balanced biomass yield of 17.9 g/l and ethanol yield of 18.69 g/l. Ethanol production demonstrated effective utilization of bagasse hydrolysate and offered the possibility of concurrent production with biodiesel in this biorefinery. The mixed biomass gave a lipid yield of (3.72 g/l) and a chitosan yield of (1.84 g/l), The lignin infused glycerol plasticized chitosan biocomposite plastic had a 100% improvement in thermogravimetric properties with almost 50% more energy needed to increase the temperature of the material when compared to glycerol-only-plasticized biocomposite. The deproteination step in chitosan extraction was modified and replaced with a protein recovery step, with protein yield being improved to a maximum of 187.89 mg/g. The amino acid composition of the protein showed that it has a relatively high content of lysine making it suitable as an animal feed supplement. This study presents strategies to address feasibility concerns for production of fungal chitosan, biodiesel and bioethanol from lignocellulosic waste and realizing the goal of a circular bioeconomy.