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- South African Journal of Clinical Nutrition
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- Volume 20, Issue 2, 2007
South African Journal of Clinical Nutrition - Volume 20, Issue 2, 2007
Volumes & issues
Volume 20, Issue 2, 2007
Author Lenore FullerSource: South African Journal of Clinical Nutrition 20, pp 48 –49 (2007)More Less
Providing safe food to the consumer remains, in part at least, the responsibility of the food service provider. There is an added obligation on behalf of authorities to ensure that any establishment serving food to the general public does so in a manner that complies with the regulations, and to monitor compliance thereto. These regulations are detailed in both the Health Act, No. 63 of 1977 and the Foodstuffs, Cosmetics and Disinfectants Act of 1972. Furthermore, standards have been developed to guide food service establishments in providing food safe for human consumption.
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 CapeSource: South African Journal of Clinical Nutrition 20, pp 50 –61 (2007)More Less
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 6% of managers reported awareness of HACCP being mandatory in South Africa. More than 70% of 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 57.2% of 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.
Source: South African Journal of Clinical Nutrition 20, pp 62 –68 (2007)More Less
Objective. To determine the effect of traditional beer consumption on the iron status of rural black subjects.
Design. A cross-sectional study was undertaken.
Setting. Dikgale field site and the surrounding villages in Limpopo Province, South Africa.
Subjects. Eight hundred and forty-four non-alcohol consumers (738 women and 106 men) and 280 alcohol consumers (163 women and 117 men) aged 30 years and above, participated in the study.
Outcome measures. Outcome measures included alcohol consumption, serum ferritin levels, percentage transferrin saturation, total iron-binding capacity, haemoglobin and C-reactive protein levels.
Results. Traditional beer fermented in either iron pots or plastic containers was found to have iron levels ranging from 15 mg/l to 67.8 mg/l and 6 mg/l to 17 mg/l, respectively. Iron status as measured by serum ferritin, serum iron, percentage transferrin saturation, and haemoglobin levels was significantly higher in alcohol consumers than in non-consumers, even after adjustment for age and C-reactive protein (CRP) levels. A high percentage of women (12.3%) and men (8.2%) consuming alcohol had iron overload.
Conclusion. This study showed that consumption of traditional beer in a non-urban population in Limpopo Province was associated with high levels of markers of iron status. Traditional beer consumption seemed to prevent iron deficiency in those at risk of developing such deficiency, but appeared to precipitate iron overload in those at risk of developing iron overload.
Knowledge, attitudes and practices of women regarding the prevention of mother-to-child transmission (PMTCT) programme at the Vanguard Community Health Centre, Western Cape - a pilot studySource: South African Journal of Clinical Nutrition 20, pp 71 –78 (2007)More Less
Objective. The aim of the study was to determine the knowledge, attitudes and practices of women regarding the prevention of mother-to-child transmission (PMTCT) programme at a community health centre (CHC).
Method. A descriptive study was conducted using an administered, structured questionnaire.
Subjects and setting. Thirty-six educated women aged 18 - 39 years and attending the clinic took part. Participants were from informal settlements and mostly unemployed, receiving government grants.
Results. The majority (88.9%) scored 80% or more with regard to general HIV knowledge. Although the majority (78%) were formula feeding, primarily owing to their HIV status and convenience while working, 24% would not be able to sustain this feeding method after the initial 6 months' free supply provided by the provincial health services. The majority could not define the terms exclusive breastfeeding (89%), mixed feeding (81%) or cup feeding (94%) correctly. Attitudes were found to be positive with regard to both breastfeeding and formula feeding, but HIV status influenced it significantly ( p < 0.1).
Conclusion. In conclusion, certain aspects of the PMTCT programme appear to have been effective at the CHC included in this study. The women were knowledgeable about HIV transmission and mother-to-child transmission (MTCT), but they were uninformed about certain essential aspects, i.e. prevention, cure and infant feeding. Attitudes were similar towards breastmilk or formula milk as a feeding choice but were influenced by HIV status. It was indicated that an informed decision-making process was not followed, rather that the women were advised to formula feed. Sustainability of formula feeding after 6 months and training of health workers specifically regarding feeding options need to be addressed.
Author H.H. (Este) VorsterSource: South African Journal of Clinical Nutrition 20 (2007)More Less
It is with great sadness that we bring to readers' attention the passing of our friend and colleague, Dr A R P Walker, who died peacefully in his sleep on Tuesday 21 May 2007 in his 94th year. He officially retired from the National Health Laboratory Service, Sandringham, Johannesburg, in February 2006.
Source: South African Journal of Clinical Nutrition 20 (2007)More Less
The extended ADSA executive held a two-day meeting in July to discuss matters of the association. All branches of the association were represented.
At the BGM held in August 2006, a decision was taken to call for a special general meeting. A couple of issues as per constitution have to be decided at a general meeting. The issues that need to be discussed pertain to the areas of the constitution that need review due to changes in the environment in which dietitians live and work.