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n Suid-Afrikaanse Tydskrif vir Natuurwetenskap en Tegnologie - Voedingpraktyke en behoeftes van hulpbron-arm gemeenskappe deur die oë van laerskoolonderwysers : oorspronklike navorsing : voedsel

Volume 32, Issue 1
  • ISSN : 0254-3486
  • E-ISSN: 2222-4173
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Abstract

In hierdie artikel bespreek ons die persepsies van onderwysers ( = 45) wat betref die voedingpraktyke van 'n steekproef laerskoolleerders en hul gesinne in 'n hulpbron-arm gemeenskap. Ons fokus spesifiek op die behoeftes, praktyke en verwagtings ten opsigte van die gebruik van voedsel, wat die produksie, keuse en voorbereiding van voedsel impliseer. Ons studie vorm die eerste deel van 'n groter institusionele navorsingprojek. Vir die doel van ons studie het ons deelnemende refleksie en aksie-gebaseerde werkwinkels gehou om data te genereer en tydens die interpretasie van bevindinge op interpretivisme staatgemaak. Hierdie studie beklemtoon die behoeftes van hulpbron-arm en werklose gemeenskapslede wat dikwels genoodsaak is om teen verlaagde pryse voedsel te koop waarvan die kwaliteit nie optimaal is nie. 'n Verskraalde ontbyt, middagete of aandete waarvan die keuse algemeen beperk is tot swart tee, pap en een of twee snye ou brood, bevestig die manifestasies van armoede in hulpbron-arm gemeenskappe. Maaltye is dikwels beperk tot groot hoeveelhede koolhidrate, min groente, ingelegde vis, pap met en marog. Hoenderpote en afval vul soms die spyskaart aan. Onderwysers beklemtoon die feit dat gemeenskapslede tipies op skenkings van werkgewers, kerke en kruidenierswinkels staatmaak om hul voedselbegroting aan te vul. Onderwysers fokus verder op die behoeftes aan opleiding vir gemeenskapslede. Na hulle mening moet gemeenskappe ingelig word oor voedselproduksie, groentetuine, die wyses waarop die kwaliteit van grond bepaal kan word, besproeiing en die toepassing van volhoubare wisselbou. Die artikel word afgesluit met uitvoerbare en leersame wenke vir die opleiding van landelike gemeenskappe. Op grond van dié navorsingsbevindinge word 'n intervensieprogram tans ontwikkel, met die doel om dit in die onderskeie deelnemende skole te implementeer ter bevordering van gesonde voedselverwante gedrag en welsyn.


In this article we discuss the perceptions teachers ( = 45) have regarding the nutritional practices of a sample of primary school learners and their families in a resource-constrained community. We specifically focus on the needs, practices and expectations related to food consumption, which implies food production, food choice and food preparation. Our study forms the first part of a more comprehensive institutional research project. For the purpose of our study we utilised participatory reflection and action-based workshops with the participants in order to generate data, and employed interpretivism to interpret the findings. This study emphasises the need of resource-constrained and unemployed community members, who are often forced to purchase food as a reduced cost of which the quality is not optimal. An attenuated breakfast, lunch or dinner where choices are often limited to black tea, porridge and one or two slices of stale bread, confirms the manifestations of poverty in resource-constrained communities. Meals are often limited to large quantities of carbohydrates, few vegetables, canned fish, porridge with and marog. Chicken feet and tripe may supplement the menu. Teachers emphasise the fact that community members typically rely on donations from employers, churches and grocery stores in order to supplement their food budget. Teachers furthermore focus on the needs of community members to be educated. In their view community members need to be informed in respect of food production, vegetable gardens, techniques of determining the quality of soil, irrigation and the application of sustainable crop rotation. The article concludes with achievable and informative ideas for educating rural communities. Based on these research findings an intervention programme is currently being developed, with the purpose of implementing the intervention in the various participating schools in support of healthy nutrition-related behaviour and well-being.

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/content/aknat/32/1/EJC147054
2013-01-01
2019-10-20

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