Masters Degrees (Human Nutrition)

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Browsing Masters Degrees (Human Nutrition) by browse.metadata.advisor "Burger, Hester-Mari"

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    The knowledge, attitudes and practices regarding food fortification among mill managers and the contribution of maize meal to the micronutrient intake of a national sample of South African adults
    (Stellenbosch : Stellenbosch University, 2015-12) Danster-Christians, Natasha; Wolmarans, Petronella; Daniels, Lynette; Burger, Hester-Mari; Stellenbosch University. Faculty of Medicine and Health Sciences. Dept. of Global Health. Human Nutrition.
    ENGLISH SUMMARY : The knowledge, attitudes and practices regarding food fortification among mill managers and the contribution of maize meal to the micronutrient intake of a national sample of South African adults Aim: The aim of this study was to determine the knowledge, attitudes and practices regarding food fortification among maize meal and wheat flour mill managers and to determine the contribution of maize meal to the micronutrient intake of a national sample of South African adults. Methods: Staff members overseeing fortification at mills in South Africa were recruited for participation. Data were collected by means of a self-administered questionnaire distributed to 211 participants via email, post and fax. Secondly, South African adults who reported consuming maize meal (n = 2 344) as part of a national consumer survey, were included in the secondary analysis of data. Data were collected by means of a short quantified food frequency questionnaire focussing on maize. Nutrient intakes of participants who consumed maize meal were determined using the South African Food Composition Database and compared to the Dietary Reference Intakes. Results: Thirty maize meal and wheat flour mill staff (14.2%) completed the questionnaire. More than half (n = 16; 53.3%) of the participants knew when food fortification became mandatory. Only 43.3% of the mills tested the final product at the mill to ascertain if it was fortified. Only 58.3% (n = 14) of the mills obtained their fortification premixes from suppliers that were registered with the Department of Health. The overall knowledge score of mill staff was average (52.2%). The secondary analysis of data showed that the average portion of cooked maize meal consumed per day (n = 2 344) was 585 g (SD = 543 g) and contributed the following: riboflavin (20%), vitamin A (25%), zinc (34%), vitamin B6 (45%), niacin (46%), thiamin (57%), folate (67%) and iron (72%) of the Estimated Average Requirements (EAR). Hundred percent of the EAR was met for iron, thiamin and folate for 773 (33.0%), 483 (20.6%) and 621 (26.5%) of the maize meal consumers respectively. The average portion size of maize meal consumed by the unemployed (696 g) were significantly (p<0.001) higher than the employed (564 g) consumers. As a result of the higher portion size, all the micronutrients which form part of the fortification programme was significantly (p<0.001) higher for the unemployed. Vitamin A, thiamin, riboflavin, niacin, vitamin B6, folate, iron and zinc intakes were significantly lower for consumers from households earning above R6 000 compared to consumers of maize meal earning below the poverty line (R2 000). Conclusions: About half of the participants correctly answered the knowledge questions on food fortification. Despite this, there were shortcomings regarding practices amongst staff overseeing food fortification at the mills. Areas of food fortification practices at the mill level could possibly be improved, making use of results from this study. In the second study maize meal was shown to be a significant contributor in the diets of the participants. Unemployed and lower household income groups consumed more maize meal in terms of portion size and micronutrient contribution. The results underline the important contribution that the food fortification programme could potentially make to micronutrient intake through the consumption of fortified maize meal.