The NOMA track module on nutrition, human rights and governance: Part 1. Perceptions held by Master's students

Background. A module on nutrition; human rights and governance was developed and presented jointly by academic institutions in Norway; South Africa and Uganda; under the NOrway MAsters (NOMA) programme; for their respective Master's degree programmes in nutrition. Consisting of three study units; it was presented consecutively in the three countries; with each study unit building on the previous one. Objectives. To document the perceptions of participating students on various aspects of the module; informing future curriculum endeavours. Methods. A mixed methods approach was followed. A module evaluation form completed by students for each study unit was analysed. In-depth telephonic interviews were voice recorded and transcribed. Through an inductive process; emerging themes were used to compile a code list and content analysis of the unstructured data.Results. An overall positive module evaluation by 20 participants (91% response rate) can be ascribed to the module content; enlightening study visits; expertise of lecturers and an interactive teaching style. Logistical issues regarding time management and administrative differences among the academic institutions caused some concerns. Students experienced some resistance against qualitative research in natural science faculties. Students benefited from being exposed to different teaching styles and education systems at universities in different countries. Constructive alignment of teaching and learning activities could be optimised through involvement and empowerment of all relevant lecturers.Conclusion. Successful implementation of the module not only provides nutrition Master's students with knowledge to operationalise a human rights-based approach during future interactions in their professional practice; but also serves as an example of the benefits and challenges of interdisciplinary and transnational collaboration in module development

The NOMA track module on nutrition, human rights and governance: Part 2. A transnational curriculum using a human rights-based approach to foster key competencies in nutrition professionals

Background. In response to the challenge of the global health needs of the 21st century; four academic institutions in Norway; South Africa and Uganda; each offering a Master's degree in nutrition; collaboratively developed the NOrwegian MAsters (NOMA) track module on nutrition; human rights and governance; integrating a human rights-based approach into graduate education in nutrition. Objective. To capture students' perceptions about the NOMA track module; focusing on the development of key competencies. Methods. Employing a qualitative approach; 20 (91% response rate) in-depth telephonic interviews were conducted with participating students; voice recorded and transcribed. Through an inductive process; emerging themes were used to compile a code list for content analysis of the transcribed text. Relevant themes were reported according to the professionals' roles described by the CanMEDS competency framework. Results. Participation in the module enhanced key competencies in the students; e.g. communication skills and the adoption of a holistic approach to interaction with people or communities. Their role as collaborator was enhanced by their learning to embrace diversity and cultural differences and similarities. Students had to adapt to different cultures and educational systems. They were inspired to contribute in diverse contexts and act as agents for change in the organisations in which they may work or act as leaders or co-ordinators during interaction with community groups and policy makers. Higher education institutions offering transnational modules should support lecturers to manage the inherent diversity in the classroom as a way of enhancing student performance.Conclusion. The development of future transprofessional modules will benefit from the inclusion of desirable key competencies as part of the module outcomes by following a competency by design process

Characteristics and Factors Influencing Fast Food Intake of Young Adult Consumers in Johannesburg South Africa

Objectives: To determine fast food consumption patterns; socio-economic characteristics and other factors that influence the fast food intake of young adults from different socio-economic areas in Johannesburg; South Africa. Methods: A descriptive; cross-sectional study was undertaken; using an interviewer-administered; validated questionnaire to elicit the characteristics of the study population (adults aged from 19 to 30 years); their reasons for and frequency of fast food consumption; their specific fast food choices; and their attitudes towards health. Results: The study population (n = 341) consisted primarily of young working adults (n = 242) with at least a secondary education. Almost half (42; n = 102) of the employed participants earned less than R5 000 per month; but spent more than R200 on fast food per month.Twenty-one per cent of all participants had fast food at least once a week; while 27.6had it two to three times a week. Socio-economic group (SEG) and gender were significantly related to fast food intake (p 0.01); with a larger proportion of participants (65; n = 76) in the lower socio-economic group (LSEG) showing more frequent use. Males consumed fast food more frequently than females. The most popular fast foods consumed were burgers (69.5); pizza (56.6) and fried chicken (38.4). Soft drinks were the most popular beverage consumed (56). The main reasons for choosing fast food were time limitations (58.9); convenience (58.2) and taste (52.5). The majority of the participants were concerned about their health (93.3) and indicated a fear of becoming overweight (44.3). Seventy-eight per cent of all the participants would have chosen a healthier option if it had been available on the menu. Television was reported to be the most effective medium influencing their food choices. Conclusion: Fast food intake appears to be very common in this group of young South African adults. Various factors that influence fast food intake were identified that provide health educators and policy makers with useful information for health promotion

Characteristics and Factors Influencing Fast Food Intake of Young Adult Consumers in Johannesburg South Africa

Objectives: To determine fast food consumption patterns; socio-economic characteristics and other factors that influence the fast food intake of young adults from different socio-economic areas in Johannesburg; South Africa. Methods: A descriptive; cross-sectional study was undertaken; using an interviewer-administered; validated questionnaire to elicit the characteristics of the study population (adults aged from 19 to 30 years); their reasons for and frequency of fast food consumption; their specific fast food choices; and their attitudes towards health. Results: The study population (n = 341) consisted primarily of young working adults (n = 242) with at least a secondary education. Almost half (42; n = 102) of the employed participants earned less than R5 000 per month; but spent more than R200 on fast food per month.Twenty-one per cent of all participants had fast food at least once a week; while 27.6had it two to three times a week. Socio-economic group (SEG) and gender were significantly related to fast food intake (p 0.01); with a larger proportion of participants (65; n = 76) in the lower socio-economic group (LSEG) showing more frequent use. Males consumed fast food more frequently than females. The most popular fast foods consumed were burgers (69.5); pizza (56.6) and fried chicken (38.4). Soft drinks were the most popular beverage consumed (56). The main reasons for choosing fast food were time limitations (58.9); convenience (58.2) and taste (52.5). The majority of the participants were concerned about their health (93.3) and indicated a fear of becoming overweight (44.3). Seventy-eight per cent of all the participants would have chosen a healthier option if it had been available on the menu. Television was reported to be the most effective medium influencing their food choices. Conclusion: Fast food intake appears to be very common in this group of young South African adults. Various factors that influence fast food intake were identified that provide health educators and policy makers with useful information for health promotion

Use of Knee Height as a Surrogate Measure of Height in Older South Africans

The study aimed to determine whether knee height would be a more appropriate surrogate measurement than armspan in determining height and body mass index (BMI) in a group of South African older people (.. 60 years). A random sample of adults (older than 18 years) who attended selected clinics or who lived in selected old-age homes in the Western Cape volunteered to participate in the study. Subjects were divided into a study group of older people (.. 60 years of age; N = 1 233) and a comparative group of younger adults (18 - 59 years; N = 1 038).Armspan; knee height; standing height and weight were measured using standardised techniques. The standing height measurements were significantly different between the two groups (p = 0.0001); with a mean for adults of 1.61 m (standard deviation (SD) 0.09) compared with that of older peole (1.57 m (SD 0.09)). Mean standing height decreased with age. Knee-height measurements were not significantly different between the two groups; but when used to calculate height; the adults were significantly taller (p = 0.0001); with a mean height of 1.67 m (SD 0.06) compared with that of the older people (1.59 m (SD 0.08)). Mean armspan also decreased with age; and derived standing height was significantly different (p = 0.0001) between the two groups; with adults being taller (1.67 m (SD 0.11)) than the older people (1.63 m (SD 0.11)). In this study group; the knee-height measurements were more closely related to the standing height than the armspan. The BMI calculated from armspan-derived height tended to classify the older people towards underweight. Knee-height measurement would appear to be a more accurate and appropriate method to determine height in older people in South Africa

Small and Micro Enterprises - Aspects of Knowledge; Attitudes and Practices of Managers' and Food Handlers' Knowledge of Food Safety in the Proximity of Tygerberg Academic Hospital; Western Cape

Objective. This study determined hazard analysis and critical control point (HACCP) awareness among managers of food-producing small and micro enterprises (SMEs) as well as selected aspects of the knowledge;attitude and practices of respective food handlers regarding food safety.Setting. SMEs within a 30 km range of Tygerberg Academic Hospital.Methods. SMEs were divided into two categories: those providing food to clients at risk of illness (N = 64) and to clients free of illness (N = 81). SMEs were randomly selected and managers/employees completed validated questionnaires regarding HACCP (145 managers) and food safety (159 food handlers).Results. Only 6of managers reported awareness of HACCP being mandatory in South Africa. More than 70of managers and food handlers had received no formal training regarding food safety. The perception that food safety control should focus on general cleanliness still prevailed among 57.2of managers. Food handlers achieved an unsatisfactory score (46.0) on the basic principles of food safety. Ignorance among food handlers regarding important risk factors was as follows: ways of identifying contaminated food likely to cause food poisoning (77.5); period of keeping prepared food safe (50.9); correct way of cooling food (63.1) or reheating food (84.9); reason for checking date codes (68.1) and use of a thermometer (90.6). There was no significant difference in the results obtained between food handlers in SMEs providing food to healthy clients or clients at risk of illness. Conclusion. Creating awareness and understanding of HACCP among managers of SMEs and education regarding the control of risk factors remain crucial