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The National Food Consumption Survey (NFCS): South Africa, 1999

Objective: The aim of the National Food Consumption Survey (NFCS) in South Africa was to determine the nutrient intakes and anthropometric status of children (1-9 years old), as well as factors that influence their dietary intake. Design: This was a cross-sectional survey of a nationally representative sample of all children aged 1-9 years in South Africa. A nationally representative sample with provincial representation was selected using 1996 Census information. Subjects: Of the 3120 children who were originally sampled data were obtained from 2894, a response rate of 93%. Methods: The sociodemographic status of each household was assessed by a questionnaire. Dietary intake was assessed by means of a 24-hour recall and a food-frequency questionnaire from the caregivers of the children. Food purchasing practices were determined by means of a food procurement questionnaire. Hunger was assessed by a modified hunger scale questionnaire. Nutritional status was determined by means of anthropometric measurements: height, weight, head circumference and arm circumference. Results: At the national level, stunting (height-for-age below minus two standard deviations (< -2SD) from the reference median) was by far the most common nutritional disorder, affecting nearly one in five children. The children least affected (17%) were those living in urban areas. Even with regard to the latter, however, children living in informal urban areas were more severely affected (20%) compared with those living in formal urban areas (16%). A similar pattern emerged for the prevalence of underweight (weight-for-age < -2SD), with one in 10 children being affected at the national level. Furthermore, one in 10 (13%) and one in four (26%) children aged 1-3 years had an energy intake less than half and less than two-thirds of their daily energy needs, respectively. For South African children as a whole, the intakes of energy, calcium, iron, zinc, selenium, vitamins A, D, C and E, riboflavin, niacin, vitamin B6 and folic acid were below two-thirds of the Recommended Dietary Allowances. At the national level, data from the 24-hour recalls indicated that the most commonly consumed food items were maize, sugar, tea, whole milk and brown bread. For South African children overall, one in two households (52%) experienced hunger, one in four (23%) were at risk of hunger and only one in four households (25%) appeared food-secure. Conclusion: The NFCS indicated that a large majority of households were food-insecure and that energy deficit and micronutrient deficiencies were common, resulting in a high prevalence of stunting. These results were used as motivation for the introduction of mandatory fortification in South Africa. © The Authors 2005.Conference Pape

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 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.South African Journal Clinical Nutrition Vol. 20 (2) 2007: pp. 50-6

Who is the nutrition workforce in the Western Cape?

Objectives: The aim of the present study was to determine the current nutrition staffing profile of the Integrated Nutrition Programme (INP) inDepartment of Health in the Western Cape, and establish whether it is adequate to meet the objectives of the INP.Method: Self-administered questionnaires compiled in English were used as the main data collection instrument for nutrition staff in districtsand at hospitals (n = 647). Eight individual questionnaires, one per staff category, were developed and utilised in the study.Results: Foodservice workers were the largest group of nutrition personnel (n = 509; 79%), followed by dietitians (n = 64; 10%), managers(n = 31; 5%), auxiliary workers (n = 28; 4%), and administrative workers (n = 15; 2%). Sixty-two per cent of the nutrition workforce waslocated in urban areas and 38% in rural districts. Hospital and district dietitians experienced common problems, as well as specific differences.Regarding problems, both categories referred to limited resources, inadequate number of available posts, and lack of acknowledgementand support from administrative and supply chain management. District dietitians were also hampered by lack of space for consultations,poor referrals from doctors, insufficient posts for nutrition advisers, and difficulty in communicating with Xhosa-speaking patients. Hospitaldietitians were hampered by insufficient interaction with district dietitians and lack of dietitians for specialised units. They also mentioned thatpoor salaries were affecting morale.Conclusion: Recommendations such as additional posts for dietitians, improved conditions of service and salaries, increased advocacy fornutrition, and a number of human resources recommendations were made, and should be considered if the INP objectives are to be met

Diphenylhydantoin during pregnancy

The original publication is available at http://www.samj.org.za[No abstract available]Publishers' versio

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