Dietary supplement use among dietetics students at the University of KwaZulu-Natal

Background: A dietary supplement is a product that aims to add nutritional value to the diet. University students are known to make use of dietary supplements to improve their academic performance, increase energy levels and promote overall general health. Based on assumption, students studying towards a nutrition-related degree may eat healthily and choose not to use dietary supplements. Alternatively, because of their interest in and exposure to nutrition, they may decide to use dietary supplements. However, there is a lack of published studies investigating the prevalence of dietary supplement use and reasons for use among South African university students studying towards a nutrition-related degree. Aim: The aim of this study was to assess the use of dietary supplements by dietetics students. Setting: University of KwaZulu-Natal (UKZN). Methods: A cross-sectional, descriptive study was conducted using a self-administered questionnaire. Results: Of the 139 participants, 23% (n = 32) used dietary supplements. There was a greater use by female students, those who lived at home and those registered for the Postgraduate Diploma in Dietetics. Reasons for using dietary supplements included the following: to strengthen the immune system (62.5%), to improve energy levels (56.3%) and to enhance physical health (50%). Cost (32.7%; n = 35), an adequate diet (22.4%; n = 24) and not necessary or waste of money (15%; n = 16) were reasons for not using dietary supplements. Most students (84.4%) made use of a multivitamin and mineral supplement. Conclusion: There was a low prevalence of dietary supplement use by UKZN dietetics students, with the high cost of supplements given as the main reason for non-use

Consumer Acceptance of Yellow; Provitamin A-Biofortified Maize in Kwazulu-Natal

Objectives: To assess the acceptance of popular maize food products (phutu; thin porridge and samp); prepared with yellow; provitamin A-biofortified maize varieties; in 212 subjects between the ages of three and 55 years; from rural KwaZulu-Natal.Design: A cross-sectional study.Method: Preschool; primary school and secondary school subjects were randomly selected from two primary schools and one secondary school; respectively; while adult subjects constituted a convenience sample. Pre- and primary school children completed a paired preference test. Secondary school and adult subjects completed a five-point facial hedonic and a preference ranking test. Focus group discussions were conducted using adult subjects.Results: Preschool children preferred yellow maize to white maize food products: phutu (81 vs. 19; p-value 0.001); thin porridge (75 vs. 25; p-value 0.001) and samp (73 vs. 27; p-value 0.001). There was no statistically significant difference in preference for white and yellow maize by primary school children. Secondary school and adult subjects preferred white maize to yellow maize. Focus group discussions confirmed the preference for white maize by the adultsConclusion: The study findings suggest that yellow; provitamin A-biofortified maize has the potential to succeed as a new strategy of dealing with the serious problem of vitamin A deficiency; especially among children of preschool age. However; in older groups; this strategy is unlikely to be successful; unless other strategies are implemented; including intensive nutrition education programmes on the nutritional benefits of the maize; targeting the market price at which yellow maize is sold; increasing its availability in local grocery stores; and improving its sensory properties through breeding