Impacts sanitaires liés à l’usage des eaux de puits, à l’assainissement et à l’aménagement à Gbôdjê dans l’arrondissement de Godomey au Bénin

Cette étude a pour objectif de faire le point sur les ressources en eau utilisées, l’assainissement et l’estimation de l’impact sanitaire pour les populations riveraines de la ville de Cotonou au Bénin. Une enquête méthodologique basée sur des questionnaires a été réalisée du 21 septembre 2010 au 15 janvier 2011, dans l’arrondissement de Godomey au Bénin. Les résultats indiquent que la gestion des ressources en eau et de l’assainissement de l’environnement constituent un véritable problème dans les 2 quartiers déshérités de Gbôdjê/Womey et Rails, à cause d’une forte croissance démographique qui s’accompagne d’un développement spatial anarchique, échappant au contrôle des pouvoirs publics. Sur un échantillon de 122 concessions, 37,50% sont abonnés au réseau public mais la plupart (98,36%) utilise les eaux de puits à diverses fins. Les ouvrages d’assainissement pour les Water Closers (WC) modernes sont de 2,24% contre 97,76% de latrines ; 12,71% des concessions défèquent dans la nature. Pour le nettoyage, 15,57% des concessions sont malsaines. 82,50% des concessions déversent les eaux usées domestiques et ordures dans la nature. La santé de la population semble être menacée par les maladies hydriques avec 82,25%, 12,28% et 4,78%, respectivement pour le paludisme, maladies diarrhéiques et cutanées.Mots clés: Population riveraine, concessions, gestion des ressources, maladies hydrique

The creation of the Global Scales for Early Development (GSED) for children aged 0-3 years: combining subject matter expert judgements with big data.

INTRODUCTION: With the ratification of the Sustainable Development Goals, there is an increased emphasis on early childhood development (ECD) and well-being. The WHO led Global Scales for Early Development (GSED) project aims to provide population and programmatic level measures of ECD for 0-3 years that are valid, reliable and have psychometrically stable performance across geographical, cultural and language contexts. This paper reports on the creation of two measures: (1) the GSED Short Form (GSED-SF)-a caregiver reported measure for population-evaluation-self-administered with no training required and (2) the GSED Long Form (GSED-LF)-a directly administered/observed measure for programmatic evaluation-administered by a trained professional. METHODS: We selected 807 psychometrically best-performing items using a Rasch measurement model from an ECD measurement databank which comprised 66 075 children assessed on 2211 items from 18 ECD measures in 32 countries. From 766 of these items, in-depth subject matter expert judgements were gathered to inform final item selection. Specifically collected were data on (1) conceptual matches between pairs of items originating from different measures, (2) developmental domain(s) measured by each item and (3) perceptions of feasibility of administration of each item in diverse contexts. Prototypes were finalised through a combination of psychometric performance evaluation and expert consensus to optimally identify items. RESULTS: We created the GSED-SF (139 items) and GSED-LF (157 items) for tablet-based and paper-based assessments, with an optimal set of items that fit the Rasch model, met subject matter expert criteria, avoided conceptual overlap, covered multiple domains of child development and were feasible to implement across diverse settings. CONCLUSIONS: State-of-the-art quantitative and qualitative procedures were used to select of theoretically relevant and globally feasible items representing child development for children aged 0-3 years. GSED-SF and GSED-LF will be piloted and validated in children across diverse cultural, demographic, social and language contexts for global use

Protocol for validation of the Global Scales for Early Development (GSED) for children under 3 years of age in seven countries

IntroductionChildren’s early development is affected by caregiving experiences, with lifelong health and well-being implications. Governments and civil societies need population-based measures to monitor children’s early development and ensure that children receive the care needed to thrive. To this end, the WHO developed the Global Scales for Early Development (GSED) to measure children’s early development up to 3 years of age. The GSED includes three measures for population and programmatic level measurement: (1) short form (SF) (caregiver report), (2) long form (LF) (direct administration) and (3) psychosocial form (PF) (caregiver report). The primary aim of this protocol is to validate the GSED SF and LF. Secondary aims are to create preliminary reference scores for the GSED SF and LF, validate an adaptive testing algorithm and assess the feasibility and preliminary validity of the GSED PF.Methods and analysisWe will conduct the validation in seven countries (Bangladesh, Brazil, Côte d’Ivoire, Pakistan, The Netherlands, People's Republic of China, United Republic of Tanzania), varying in geography, language, culture and income through a 1-year prospective design, combining cross-sectional and longitudinal methods with 1248 children per site, stratified by age and sex. The GSED generates an innovative common metric (Developmental Score: D-score) using the Rasch model and a Development for Age Z-score (DAZ). We will evaluate six psychometric properties of the GSED SF and LF: concurrent validity, predictive validity at 6 months, convergent and discriminant validity, and test–retest and inter-rater reliability. We will evaluate measurement invariance by comparing differential item functioning and differential test functioning across sites.Ethics and disseminationThis study has received ethical approval from the WHO (protocol GSED validation 004583 20.04.2020) and approval in each site. Study results will be disseminated through webinars and publications from WHO, international organisations, academic journals and conference proceedings.Registration detailsOpen Science Frameworkhttps://osf.io/on 19 November 2021 (DOI 10.17605/OSF.IO/KX5T7; identifier: osf-registrations-kx5t7-v1).</jats:sec

The core HR Practices in the retail sector in Ireland and their role on Service Quality and the level of satisfaction and loyalty found in both Employee and Customers

The search to achieve more among retail organizations is increasing. Therefore, organization obligation towards improving their HR practices is believed to be proficiency in retail industry. In Ireland there are several economic drivers with the retail industry being the most recognisable. Retail business success in today’s competitive markets requires a high understanding and respect of the customer and employee. The way employees deliver services to customers determines the organisation’s success and failure. This study examines the role of core HR Practices in the retail sector in Ireland and their impact on service quality and their level of satisfaction and loyalty found in both employees and customers. The link between HR practices, service quality and employee and customer satisfaction and loyalty is explored. The research draws on what has been discussed previously by various academics by seeking to observe whether HR practices have a significate role on service quality, employees and customers in the retail sector in Ireland. The core HR practices that will be covered in this research consist of recruitment and selection, training and development, performance management, performance appraisal and employee rewards. Seven theoretically-based hypotheses are developed, showing possible positive and negative relationships from the findings and respondents rates. This research uses a quantitative approach that consists of two online questionnaires one for employees and one for customers which test the satisfaction and loyalty of both employees and customers’ findings. T-test associate model is used for testing. It is hoped that this study will help academics and human resource in retail industry as well as other organisation

Evolution du ph et des microflores fermentaires de agbelima produit à Pahou au Bénin

Agbélima est un produit dérivé des racines tubérisées du manioc (Manihot esculenta Crantz, Euphorbiaceae) moulues, pressées puis fermentées. Il sert à préparer une pâte communément appelée agbéli. Les analyses microbiologiques réalisées sur le agbélima frais ont abouti durant les 72 H à la caractérisation des flores fermentaires. Les leuconostocs présents en nombre élevé au début de la fermentation du produit, subissent une réduction après 24 H et au fur et à mesure que la fermentation se poursuive à cause de l’acidité élevée. Par contre, les lactobacillus (Lactobacillus brevis, Lactobacillus pentosus, Lactobacillus plantarum), suivis des lactocoques et des levures sont les responsables majeures de cette fermentation, car leur nombre augmente avec la réduction du pH. Aussi après 48H, les lactobacillus sont également légèrement inhibés et suppléés par les lactocoques qui ont montré une croissance progressive tout au long des 72 H de fermentation. C’est donc une association de bactéries lactiques et de levures, qui réalise la fermentation et développe le goût, l’arôme et l’odeur caractéristiques du produit. L’augmentation en nombre des souches fermentaires durant les 72 H pourrait être expliquée, par l’action du couple réduction pH/utilisation des sucres libérés lors de l’hydrolyse de la fraction d’amidon présent.Mots clés : Manioc, agbélima, microflores fermentaires, acidité.English AbstractThe agbélima is a by-product of cassava tuberous (Manihot esculenta Crantz, Euphorbiaceae) roots ground, pressed and fermented. It is used to prepare a paste commonly known as agbeli. Microbiological analyzes performed on fresh agbélima resulted in the characterization of fermentative flora during 72 H. Leuconostocs present in high numbers at the beginning of the fermentation product, underwent reduction after 24 H and the decrease continued gradually as the fermentation proceeded due to the high acidity. On the other hand, the lactobacillus (Lactobacillus brevis, Lactobacillus pentosus, Lactobacillus plantarum), followed by lactococci and yeasts were mainly responsible for the fermentation and their number increased with the reduction of pH. So after 48 H, the lactobacillus were also slightly inhibited and substituted by lactococci which showed a gradual increase throughout the 72 H of fermentation. It is a combination of lactic acid bacteria and yeast which produces fermentation and develops the taste, aroma and odor characteristic of the product. The increase in the number of strains fermentation during 72 H could be explained by action of the pair reduction pH / use of sugars released during hydrolysis of the starch fraction present.Keys words : Cassava, agbélima, fermentive microflora, acidity