Theses and Dissertations (Nutrition)
http://hdl.handle.net/10386/60
2024-03-29T09:30:44ZNutrition knowledge, food insecurity and coping strategies amongst Health Care Science students at the University of Limpopo
http://hdl.handle.net/10386/4299
Nutrition knowledge, food insecurity and coping strategies amongst Health Care Science students at the University of Limpopo
Mashabela, Mohube Elizabeth
Introduction: Nutritional knowledge is essential for selecting healthy and nutritious
meals. However, access to consistent, adequate and nutritious food was unattainable
for university students, despite the fact that food was considered a human basic right.
Food insecurity is a real issue in South African universities, but it is poorly documented.
Numerous studies have used one approach to measure food insecurity rates in various
universities, either quantitative or qualitative. There is a scarcity of data on food
insecurity among students in institutions of higher learning in Limpopo Province. Food insecure students used a variety of coping mechanisms such as, borrowing money,
buying cheap food, skipping meals, sharing food, and reducing portion size in order to
cope with food insecurity.
The goal of the study was to investigate the level of nutrition knowledge, food
insecurity, and coping strategies among students at the School of Health Care
Sciences. at the University of Limpopo, South Africa.
Methodology: The explanatory sequential mixed-method approach was used in this
study. The quantitative survey employed convenience sampling, with 237
undergraduate participants from the Health Care Sciences. Nutritional knowledge was
assessed using a multiple-choice questionnaire adapted from the Perlstein study.
Food security status was assessed using the eight (8) questions from Food Insecurity
Experience Scale. Fourteen purposefully selected in-depth qualitative interviews were
conducted to explore life experiences and coping strategies of food-insecure students.
Statistical analysis was performed using STATA version 11.0, Fischer’s exact test to
test the association between food insecurity and nutritional knowledge with regards to
age, gender and study level and thematic analysis for the qualitative data.
Findings: Students were on average 21 years old, in level II and level III years of
study. Fifteen percent (n=36) had poor nutritional knowledge, 69% (n=164) had
moderate nutrition knowledge, and 14.7% (n=35) had good nutritional knowledge.
Both males and females in the current study had a fair amount of dietary knowledge.
Twenty-four percent (n=57) experienced moderate food insecurity and 16% (n=37)
had severe food insecurity. The rate of food insecurity in the study exceeded the
national rate. Lack of budgeting skills, delayed distribution of bursary money,
unforeseen costs, and household obligations were among the factors that aided in
food insecurity.
Food-insecure students applied numerous coping mechanisms, such as borrowing
money from friends, sharing food, buying cheap food, and cutting portion sizes. The
study found a significant association between a study level and nutrition knowledge
with a P-value of 0.02 for both study levels less than and more than two years. Six
themes emerged from interviews with food-insecure students i.e., coping strategies,
nutrition knowledge, hunger and academic effect, competing expenses, health triangle
and contributing factors to lack of money to buy food.
Conclusion: This study provided insight into the food insecurity levels and the
nutritional knowledge of the students in the Health Care Sciences at the University of
Limpopo. It further offered an understanding of how students experienced food
insecurity and the various coping mechanisms employed to deal with the situation.
The rate of food insecurity in the study exceeded the national rate. Nutrition education
programmes and interventions that address food insecurity are important and the
strengthening of existing support systems to ensure that students cope and succeed
in their studies. Future research is needed to cover a large scale of students.
Thesis (M.Sc. (Dietetics)) -- University of Limpopo, 2023
2023-01-01T00:00:00ZPerspective of vendors, grade six and seven learners and school governing bodies on the sale of snacks in selected primary schools of Dimamo Circuit, Limpopo Province, South Africa
http://hdl.handle.net/10386/3798
Perspective of vendors, grade six and seven learners and school governing bodies on the sale of snacks in selected primary schools of Dimamo Circuit, Limpopo Province, South Africa
Mothapo, Choney Mahwana
Background: Most school food environments in low socioeconomic countries offer cheaper unhealthy snacks of low nutritional value. Generally, these defeat the aims and goals of the National School Nutrition Programmes that offers nutritionally balanced meals to enhance concentration and learning. These unhealthy snacks that are available in school food environments have the ability to promote food choices that may lead to early onset of obesity and diseases of the lifestyle. The creation of healthy school food environments should be observed as a fundamental priority and a responsibility to all stakeholders with the necessary powers.
Objectives: The study explored the perspective of school vendors, learners and school governing bodies on snack sale in selected primary schools of Dimamo circuit, Limpopo Province, South Africa.
Design and Methods: A cross-sectional, exploratory descriptive study was conducted on the perspectives of vendors, learners and school governing bodies on the sale of snacks in selected primary schools of Dimamo circuit, Limpopo Province, South Africa. Data were collected with 69 participants using a semi-structured questionnaire in one-on-one interviews and focus group discussions at three public schools in the Dimamo circuit. Criteria for trustworthiness were adhered to throughout the study. Ethical principles were adhered to in order to ensure the ethical standards of the study.
Findings: A negative perception regarding the sale of snacks was found by both the learners and school governing bodies. However, the vendors were reluctant to raise their views with regard to the snacks sold in schools despite them being aware of the diseases experienced, such as ringworms, rash and vomiting. Improved hygiene practices and sale of healthy snacks was suggested by learners while drawing of a school food policy was seen as a last resort to improve the school food environment.
Conclusion: A negative perception towards unhealthy snacks exists among the learners and teachers as they have been disruption in teaching and learning; due to random absenteeism associated with ailments allegedly caused by consumption of unhealthy snacks. However, the vendors reported learners’ preference for the sale of unhealthy snacks
viii
over the healthy ones due to cost. Furthermore,the vendors reported that the provision of free fruits by the NSNP in school was a challenge. Lack of cooperation, accountability and responsibility amongst the School Governing Bodies (SGB) and vendors were a barrier to facilitating a healthy food environment.
Thesis (M. Sc. (Dietetics)) -- University of Limpopo, 2021
2021-01-01T00:00:00ZNutritional factors involved in development of neural tube defects in offspring of women residing in a high risk area
http://hdl.handle.net/10386/1144
Nutritional factors involved in development of neural tube defects in offspring of women residing in a high risk area
Modjadji, Sewela Elizabeth Perpetua
AIM: This study aimed to assess the nutritional status of non-pregnant women of childbearing age residing in a rural area of Limpopo Province, South Africa, and the effect of fortification of staple foods on their folate and iron status. The following objectives were carried out:
To assess the socio-demographic status and maternity history of non-pregnant rural women of childbearing age.
To determine the following anthropometric measurements; body weight, height, body mass index, waist and hip circumference, and waist hip ratio of women of childbearing age.
To assess dietary intake of non-pregnant rural women of childbearing age using 24-hour recall and quantitative food frequency questionnaires prior to fortification of foods.
To determine folate status of non-pregnant rural women of childbearing age by levels of serum and red blood cell folate, and assessing vitamin B12 and homocysteine levels before and after fortification of foods.
To determine iron status of non-pregnant rural women of childbearing age by full blood count, serum ferritin, iron, total iron binding capacity, transferrin saturation and C–reactive protein before and after fortification of foods.
To determine albumin and liver enzymes (ALP, ALT, AST and GGT) of women of childbearing age before and after fortification.
To assess mycotoxins (i.e. fumonisins) in morogo samples collected randomly among participants from the study area.
Thesis (Ph.D (Nutrition)) --University of Limpopo, 2009
2009-01-01T00:00:00ZBreastfeeding practices of healthcare providers at Capricorn District Level 1 hospitals, Limpopo Province
http://hdl.handle.net/10386/554
Breastfeeding practices of healthcare providers at Capricorn District Level 1 hospitals, Limpopo Province
Mawela, Maatlape Blantina
The aim of the study was to assess breastfeeding practices of healthcare providers at level one hospitals in Capricorn District of Limpopo province. Methods: Five level one district hospitals within the Capricorn district of Limpopo province were the study sites. Two focus groups with members ranging from three to nine members were conducted. Two managers per hospital were interviewed. In both focus groups and in-depth interviews an audio tape recorder was used. This was transcribed and from the first transcription categories were developed. These formed a basis for data analysis, although the categories had undergone transformation as the analysis unfolded. Results: The study found that there are three practices that are adopted with regard to breastfeeding practices. Most employees choose to breastfeed as the first choice in baby feeding. Majority succeeded in breastfeeding their babies for sometime. There are those who feed their babies’ breast milk as the only source of milk during infancy. Others practice mixed feeding, where the baby is given breast milk and supplemented by formula. However, others fed their babies formula only. They indicate that this was not the initial choice in baby feeding. Conclusion: Healthcare providers have the same needs as the rest of the population with regard to breastfeeding and work. Their challenges are more work-related; which affect their decision whether to breastfeed or not to.
Thesis (MPH) --University of Limpopo, 2011
2011-01-01T00:00:00Z