AN ANALYSIS OF HOUSEHOLD EXPENDITURES ON NURSERY PRODUCTS IN THE UNITED STATES

This paper develops Engel relationships to identify the determinants of household expenditures on nursery products and specifies their impact on consumer purchases of these goods for subregions of the United States. Household income, the number of single family home construction starts, educational level attained, and age composition of the population were found in influence nursery product expenditures. The economic variables of income and construction starts appear to be key factors affecting nursery purchases. To maintain a competitive edge, industry participants should monitor these variables carefully and adjust their production and marketing plans to meet changing market conditions.Consumer/Household Economics,

Enough Already? Linking Science, Geography, Mathematics, and Sociology Through Population Study

In several previous Issues In-Depth columns, science topics deeply affected by population size--such as climate change, fuel and agricultural resources, and ecology--have been discussed. In this column, we will discuss the issue of population growth in developed and developing countries, why this is an important topic to discuss with young adolescents, and how interdisciplinary connections can be made between science and several other subject areas through an examination of populations across the globe

Knowledge, Perception and Level of Male Partner Involvement in Choice of Delivery Site among Couples at Coast Level Five Hospital, Mombasa County, Kenya

Involvement of males in reproductive health is an important step in reducing maternal and newborn deaths. A number of pregnant women attending Coast Level Five Hospital report waiting for their male partner to discuss and choose the delivery site. Although some do this when already in labour , there are no records on how many practice this and the influence of the couple knowledge and perception on male partner involvement in choice of delivery site. This descriptive cross-sectional study aimed at establishing the level of male partner involvement and influence of couple knowledge and perception on male involvement in choice of delivery site among women who delivered at this facility. Systematic sampling was used to select the participants. A semi-structured questionnaire and focus group discussion guide were used to collect data. Chi-square and binary logistic regression were used for statistical analysis. 40.6% of male partners were involved in choice of delivery site, women knowledge (χ2-19.256; df-1; p<0.001), women (χ2-11.347; df-1; p=0.001) and male partners’ perception (χ2-10.909; df-1; p=0.001) influenced male partner involvement. However, women knowledge was the only predictor of male involvement (OR-3.843; 95% CI, 2.082-7.092; P<0.001). Male partner involvement was low, empowering women and encouraging positive perception among women and male partners will enhance male partner involvement in choice of delivery site. The health workers in Mombasa should come up with health education and communication strategies to improve public knowledge and perception towards male involvement and ultimately improve the level of male partner involvement in choice of delivery site. Keywords: Coast Level Five Hospital, Male involvement, Choice of delivery site, Mombasa Kenya, Male partner, Knowledge and perception

STUDY OF FOOD SECURITY THROUGH FOOD WASTE AND LOSS CONTROL MECHANISM IN KENYA

Food waste within the hospitality’s restaurant operations contribute immensely to the global food wastes, and studies reveal that it contributes 45% of wastes through food preparation and production processes, 21% through food spoilage as a result of poor storage and 34% through food leavers as observed from customer plates. Further, research confirms that food wastage has directly resulted in the starvation of over 842 million people, with over 1.3 billion tons documented as food wastages, while substantial amounts of this food waste and losses taking place within the larger hospitality restaurant’s operations. The factors influencing these food waste generation included; the type of service, the type of food served, the expected and actual numbers of customers, the season and the food service organization, which are addressed by this study in an attempt to propose ways of reducing food waste and losses, and hence promoting food security. The study narrows down to the prevention solutions approach, which was employed on the basis of; menu design, portion choices and customized dishes, use of smaller plates during service, procuring optimized quantities, proper application of product specifications, and employment of waste tracking and analytics methodologies, which when appropriately applied in the restaurant food operations business will significantly reduce food waste and losses, and by extension global food insecurity

Utilization of PMTCT Services among HIV Positive Mothers Who Delivered At Home: A Case Of Turbo Health Centre, Eldoret North District, Kenya

Background: The transmission of the Human Immune Deficiency Virus (HIV) from mother to child during pregnancy, birth and breastfeeding period is the most common way of HIV infection in children. Prevention of Mother to Child Transmission (PMTCT) of HIV program is aimed at reducing the Mother to Child Transmission of HIV. The study aimed at exploring and describing factors which affect compliance to the utilization of PMTCT service package among HIV positive mothers who delivered outside a health facility. Methods: The study adopted a descriptive qualitative study design and entailed in-depth interviews with the HIV positive postnatal mothers attending the maternal child health and family planning clinic (MCH/FP) at Turbo Health Centre as key informants.  The interviews were taped with a voice recorder, transcribed and analysed using NVivo computer software for qualitative research to document emerging themes. Results: Four themes emerged from the results as follows 1) Knowledge of PMTCT services 2) Utilization of PMTCT services 3) Patient Factors that hinder compliance to PMTCT program and 4) Health centre related factors that hinder compliance to PMTCT program. Mothers did not take up the option to deliver at the health due to abrupt onset of labour, lack of transport and fees to pay for the delivery services at the health centre. Also, health related factors such as lack of incentives, staff attitude and lack of consistent information contributed to the mothers delivering at home. Conclusion: It was apparent that the HIV + mothers were recruited in the PMTCT program, and appropriate follow-up made to ensure that they remain on course and comply fully with the PMTCT program. Home delivery was the missing link towards full compliance to PMTCT program

THE TIPPING CONSEQUENCE ON HOSPITALITY’S RESTAURANT FOOD AND BEVERAGE SERVICE RESPONSIVENESS IN KISUMU COUNTY - KENYA

Purpose of study: The purpose of this study was to investigate the tipping consequence of restaurant food service responsiveness. Methodology: The study employed a descriptive survey approach within Kisumu County in Kenya, with a focus on classified hotel restaurant (dependent). A simple random sampling methodology was applied in the selection of restaurant clients, with a sample size of 384 respondents. Main Findings: According to the study, tipping was found to have an effect on foodservice responsiveness (P ˂ 0.05), and thus a clear indication that foodservice responsiveness is dependent on tipping within classified dependent restaurants in Kisumu County, Kenya. Limitations: The study captured dependent restaurants in star-rated hotels within Kisumu County. Therefore, the results of the study may be applied with caution outside the scope of the study. Social Implications: Since its inception, tipping has been thought of as an incentive towards quality food service provision, hence customer satisfaction and retention. However, tipping has had a negative influence on foodservice responsiveness and therefore a compromise on food service quality, customer satisfaction and retention. Originality: There is insufficient literature on the topic, although with a handful on the relationship between service quality and tipping. This study will, therefore, fill the gap and used as a benchmark for other studies within not only the hospitality industry but the entire service industry. As a result, the study will be utilized both in policy and practice

A CUSTOMER-EMPLOYEE ENCOUNTER: A REVIEW OF CUSTOMER QUALITY CONTROL ON RESTAURANT FOOD SERVICE

Purpose of the Study: The purpose of this study review was to fill the literature gap into the customer quality control on restaurant food and beverage service, with the objective of identifying customer quality control methodologies within the hospitality’s food and beverage operations. Methodology: For purposes of carrying out the study review, the concept of customer employees encounter in the process of not only creating and offering goods and services but also the quality control aspect, and the various methodologies in doing so were considered and reviewed. The study employed a meta-analysis in gathering, analyzing, presentation and discussion of the study results. Main Findings: The study review findings reveal that hospitality organizations are facing a drift from the conventional restaurant standard operating procedures in reference to foodservice quality control with the customer taking a central position in the production and presentation of food services. Limitations: This is a study review and therefore the study findings were arrived at in consideration of mainly secondary sources. Some studies are traditionally region and/ or country-specific and therefore much caution is needed when generalizing the study findings. Social implications: There is a myriad of ways through which restaurant food service quality control can be integrated into the customer employee service encounter. They reviewed three main methodologies in this study review may provide the best tools not only for quality control function but also build confidence among the customer base, thus yielding customer satisfaction and retention on the one hand, while creating business sustainability on the other hand. Originality: This study will, therefore, help the hospitality restaurant business to appreciate the role of customers in the process of quality services provision, thus enable organizations to achieve a strategic business competitive position

Acidulant Effect on Greening, Reducing Capacity, and Tryptophan Fluorescence of Sunflower Butter Cookie Dough During Refrigerated Storage

BACKGROUND: Sunflower seed derived butter can be a source of protein and phenolic antioxidants in refrigerated dough. Chlorogenic quinone-amino acid induced greening can however occur at alkaline pH, which could result in less bioavailable conjugated phenol-amino acids. Acidulants were tested as potential anti-greening ingredients in refrigerated chemically leavened cookie dough. Effect of refrigerated storage time, leavening agents and acidulants on tryptophan fluorescence (»ex=280nm, »em=300-500), color (hunter LAB), reducing capacity (DPPH and Folin-Ciocalteu reagent reducing capacity/FCRC), and hydroxycinnamic acids were measured. RESULTS: The pH range of acidified doughs was 4.83–6.98 compared to 7.65- 9.18 in nonacidified leavened doughs after 24 days. Greening was higher in baking soda dough control (a*=-0.54) than baking powder dough control (a*=2.98) after 24 days, attributed to higher pH (9.18) of the former compared to pH 7.14 in the later. Tryptophan fluorescence intensity in baking soda dough decreased in the order: control \u3e glucono-delta lactone H citric acid after 24 days. The DPPH and FCRC of acidified doughs were greater than corresponding control doughs. CONCLUSION: The use of acidulants would prevent greening in sunflower dough without lowering its phenolic concentration, making use of sunflower butter in refrigerated dough for baked goods feasible

COMPARISON OF SOME ESSENTIAL AND HEAVY METALS IN THE TOENAILS AND FINGERNAILS OF SCHOOL-AGE CHILDREN IN KENYA

This paper describes the determination of the levels of lead (Pb), cadmium (Cd), zinc (Zn), calcium (Ca) and iron (Fe) in the toenails and fingernails of children under the age of six years in urban and rural areas in Kenya by atomic absorption spectrophotometer. Lead levels in urban areas ranged from 8.0-49.0 μg/g in fingernails and 7.0-62.0 μg/g in toenails as compared to those in rural areas (5.0-36.5 μg/g and 5.5-31.5 μg/g, respectively). A similar trend was observed for Cd where significantly high levels were found in children in urban areas than those in rural areas. The Fe and Zn levels were significantly higher in children in rural areas than those in the urban areas. The levels of all the metals studied were higher in the toenails except for Fe and Ca where the levels were higher in fingernails; however, the difference in the levels was not significant. These results indicate that either the toenails or fingernails can be used as a reference for levels of metals environmental exposure. KEY WORDS: Children, Essential elements, Heavy metals, Fingernails, Toenails, Kenya Bull. Chem. Soc. Ethiop. 2009, 23(1), 117-122