Mashudu Manafe

Background: Effective nutrition support improves outcomes and quality of life in malnourished patients, yet hospital practices remain inconsistent. Aim: This study determined and described health professionals’ knowledge, attitudes and practices regarding nutrition support in public hospitals. Setting: The study was conducted in 13 public hospitals (10 district, 2 regional and 1 provincial) in Ehlanzeni district, Mpumalanga. Methods: A quantitative, descriptive, cross-sectional study was conducted among 357 randomly selected health professionals using a self-administered questionnaire. Data were analysed with descriptive statistics and binary logistic regression (Stata 13.0). Results: Only 38% knew that severe malabsorption and undernutrition with poor oral intake indicate parenteral nutrition. Few participants (7.0% strongly agreed, 11.4% agreed) felt that only dietitians are responsible for nutritional care. Although 74% reported that malnutrition was a hospital priority, only 47% screened patients for malnutrition. Education was the most consistent predictor of knowledge, attitudes and practices (p < 0.05). Conclusion: Health professionals had moderate knowledge and positive attitudes, but their practices did not align with this knowledge. Structured training, ongoing mentorship and standardised protocols are recommended to support consistent, evidence-based nutrition care using a multidisciplinary, team-based approach. Contribution: This study adds to the scarce South African data on hospital-based nutrition support by providing district-level findings from Mpumalanga and highlighting the multidisciplinary nature of nutrition support in public health.

Poor nutrition knowledge and unhealthy eating habits are major contributors to the global rise in non-communicable diseases. Despite the abundance of nutrition information, many individuals struggle with adopting and maintaining healthy eating patterns. This study assessed the association between nutrition knowledge and eating habits among healthcare workers (HCWs) at a tertiary hospital in the Limpopo province of South Africa. A cross-sectional, descriptive study was conducted among 303 healthcare workers. The data collection period was from the 18 of April to the 5 of May in 2023. Data were collected using a self-administered questionnaire consisting of three sections: demographic information, nutrition knowledge, and eating habits. Descriptive and inferential statistics were applied, with a significance level set at p ≤ 0.05. More than half of the participants (n = 165; 55%) demonstrated a moderate level of nutrition knowledge (scores of 60–79%), while 113 (37%) had a high level of knowledge (80–100%) and 25 (8%) had a low level of knowledge (p < 0.05), with medical doctors showing higher knowledge levels than nurses and allied health professionals. No significant association was found between nutrition knowledge and eating habits (p > 0.05). Notably, even participants with high nutrition knowledge did not consistently report healthy eating behaviours. Although most healthcare workers possessed moderate to high nutrition knowledge, this was not consistently reflected in their eating practices. Future research should explore factors influencing the gap between nutrition knowledge and eating behaviour among healthcare professionals.

Patients with mental health problems may be at an increased risk of being overweight or obese when compared to the general population. Therefore, this study aimed to evaluate the body composition of adult male patients admitted to a psychiatric hospital in Limpopo province of South Africa. For this purpose, a quantitative, descriptive cross-sectional study was conducted among 169 male psychiatric patients. Data was analysed in Social Sciences Statistical Package (SPSS) version 23 using descriptive and inferential tests such as chi-square test and logistic regression analysis. It was found that more than half of the patients (55.6%) had a normal baseline body mass index on admission to hospital, while most of the patients (41.1%) were overweight post-admission. However, most patients (61.3%) had a low waist-to-hip ratio post-admission. Most patients (94.0%) had moderate lean body mass and fat mass (50.3%) post-admission. A statistically significant relationship was found between the body mass index and fat mass of the psychiatric patients (p=0.00). Second-generation antipsychotic medications are the most frequently used among patients (44.6%). Furthermore, patients using second generation antipsychotics such as Risperdal, Epilim and Rivotril were mostly overweight or obese compared to those using first or mixed generation antipsychotics. A statistically significant relationship was found between antipsychotic medication initiation post-admission and the body mass index of the patients (p=0.01). Moreover, the body mass index of the psychiatric patients increased post-admission, and this may be due to the use of antipsychotic drugs that are known to increase body weight and fat mass. The findings of this study highlight the importance of interventions to mitigate the increase in body mass index and fat mass among male psychiatric patients on antipsychotic medication. These interventions may include lifestyle modifications such as dietary changes and an increase in physical activity. This will benefit the overall health of psychiatric patients. Key words: body mass index, fat mass, lean body mass, antipsychotic medication

The food preparation method is one of the critical food security dimensions. Food may be available in a household. But still, the preparation method used for cooking food items may be detrimental to nutrient intake if the person responsible does not have appropriate cooking skills. Therefore, this study aims to assess the knowledge, skills, and household food preparation practices in the North of Tshwane, Gauteng Province to develop relevant intervention strategies to improve the community’s cooking skills. A quantitative study design was used. Data was collected from 490 households using an interviewer-administered questionnaire. Descriptive statistics were analyzed using STATA 13.1. A Pearson chi-square was used to test for association between demographic variables, and the knowledge, skills, and household food preparation practices. Most households (64%) cook daily, 58% cook one main meal daily, 45% never eat food not prepared in a household, and 48% do not eat meals prepared away from home and do not opt to eat any meal out. Most households (51%) reported that they have food-cooking skills. Most households (65%) indicated that they use the boiling cooking method when cooking vegetables, 19% indicated that they use other methods, and 8% indicated that they use the frying method. There was an association between age, and how many main meals the households prepared at home (P-value = 0.013); age, and how often the households ate out (P-value = 0.026). An association was found between adults employed in a household, and how the household acquired cooking skills (P-value = 0.029); adults employed in a household and the cooking methods normally used by households when cooking meat (P-value = 0.050). Although most households indicated that they have cooking skills, there is a slight difference between them, and those who indicated that they don’t, as most households indicated they use the boiling method for cooking vegetables. This denotes a cooking skills gap, which demands intervention. Also, cooking skills should be improved to reduce food wastage thus addressing household food security. Key words: Food security, households, home-cooking, cooking skills, cooking practices

Background: The increase in the prevalence of obesity in South Africa is a problem, and weight management plays an important role in the treatment of the high prevalence. For this purpose, a quantitative study was carried out using a structured questionnaire to assess the predictors of attempts and failures to lose weight. Methods: One thousand and fifty adults were enrolled in the study, and 54% (n = 562) were overweight and obese (BMI ≥ 25 kg/m²). Descriptive statistics were analysed. Inferential statistical tests (chi-square tests, logistic regression, and Pearson’s correlation coefficients) were used to determine the relationship between variables. Results: The results revealed that age, sex, marital status, educational level, employment status, income level, area of residence, ethnic groups, and self-perceived BMI (normal weight, overweight, and obese) were predictors of the attempt and failure to lose weight (p < 0.05). There was a positive correlation between self-perceived BMI and the attempt and failure to lose weight, r = 0.2015 (p < 0.0001). Conclusion: Weight management is important in the realm of public health and can be regarded as an investment in the population, as it leads people toward weight control strategies grounded in empirical evidence. In addition, the findings can inform public health policies and interventions to improve weight management strategies at the population level.

Background: The increase in the prevalence of obesity in South Africa is a problem and weight management play an important role in the treatment of the high prevalence. For this purpose, a quantitative study was carried out using a structured questionnaire to assess predictors of attempt and failure to lose weight. Methods: One thousand and fifty adults were enrolled in the study and 54% (n=562) were overweight and obese (BMI >/25kg/m2). Descriptive statistics were analysed. Inferential statistical tests (chi-square tests, logistic regression, and Pearson’s correlation coefficients) were used to determine the relationship between variables. Results: The results revealed that age, sex, marital status, educational level, employment status, income level, area of residence, ethnic groups, and self-perceived BMI (normal weight, overweight, and obese) were predictors of attempt and failure to lose weight. There was a positive correlation between self-perceived BMI and the attempt and failure to lose weight. Conclusion: Weight management is important in the realm of public health and can be regarded as an investment in the population, as it leads people toward weight control strategies grounded in empirical evidence. Additionally, the findings can inform public health policies and interventions to improve weight management strategies at the population level.

Background: Growth monitoring plays an essential role in the development of young children. Anthropometric indices are of utmost importance for healthcare professionals to identify children at risk of inadequate growth and malnutrition. Aim: This study aimed to assess the capturing of the growth indices in the Road to Health Booklets (RTHB) in clinics. Setting: The study was carried out in Mangaung Metropolitan municipal clinics in the Free State province, South Africa. Methods: A descriptive quantitative study was conducted using a checklist to audit 264 RTHBs. Descriptive statistics were used to analyse data. Results: The findings showed that birth weight was recorded in most 99% (n = 262) of the RTHBs. The mid-upper arm circumference (MUAC) was not recorded in 58% (n = 153) of the cases during the last visit. Weight-for-Age (WfA) was routinely plotted in 91% (n = 241) of the RTHB. The length or Height-for-Age (LHfA) was plotted in 38% (n = 99) of the RTHB and Weight-for-Length or height (WfLH) was plotted in 31% (n = 81) of the RTHB. Conclusion: The results demonstrated that certain anthropometric measures including MUAC, length, or height were absent from the records of the RTHB. Consequently, RTHB may not be effectively used as a means of evaluating nutritional status, affecting early detection of malnutrition in children. Contribution: The research makes a valuable addition to the existing body of knowledge for monitoring growth and measurement of anthropometric indices in the RTHB, as well as the appropriate execution of these practices.

Background: International and local policy frameworks on disability promote inclusive higher education practices for students with disabilities (SWD). However, the actual application of these frameworks concerning students with physical disabilities (SWPD) in any School of Health Care Sciences (SHCS) is uncertain in South African universities. Objectives: This study aimed to explore the perceptions of academic and admission staff on the inclusion of SWPD in SHCS at a South African university. The study was carried out at a University of Health Sciences in South Africa. Method: A qualitative study in which respondents (n = 12) were interviewed in depth about their perceptions on the inclusion of SWPD in the SHCS. Thematic analysis was used in the data assessment. Results: The results revealed three main themes: policy discourse, environmental effects on inclusion and SWPD enrolment. Respondents reported the lack of a disability inclusion policy and disability unit to support SWD in general. The respondents also noted that there were environmental challenges that could potentially affect the inclusion of SWPD in SHCS study programmes. Respondents also indicated that there was no SWPD enrolment as the university’s current inclusion and/or quota system does not include SWD. Conclusion: The findings of the study showed a lack of disability inclusion policy, environmental challenges and lack of SWPD enrolment. Based on the study findings, it can be concluded that inclusion of SWPD at this university may be negatively influenced. Contribution: The study findings contribute to the field of disability and the inclusion of SWPD in higher education institutions (HEIs).

Background: Meal planning is crucial for households to improve food choices and promote healthier eating habits. Aim: The study aims to assess meal planning practices in households in Tshwane area, Gauteng province. Setting: The study was conducted in households, north of Tshwane, Gauteng province. Methods: A survey questionnaire was administered to 368 households. Descriptive statistics were analysed, and Pearson’s chi-square test was used to assess the relationship between categorical variables. The Spearman-Rho correlation coefficient was used to determine the relationship between variables. A p ≤ 0.05 was considered statistically significant and a Spearman Rho correlation coefficient (r) ≥ 0.25 signified a positive relationship. Results: Sixty-one per cent of the participants regarded meal planning as important. A total of 137 participants (37%) reported that they planned their meals before cooking and 64% (n = 235) never used recipes. There was statistical significance (p <0.05) between the options considered when buying food and the age of the participants. A positive association (p < 0.05) between the options considered when planning meals and employment status were obtained. The Spearman’s Rho correlation coefficient showed a positive relationship between the options considered when planning meals and buying groceries (r = 0.377, p < 0.001). Conclusion: Meal planning was considered important by participants but was not fully practised in households. Therefore, interventions through practical sessions are recommended to improve household’s meal planning and meal preparation practices, including household’s cooking skills. Contribution: Community-based nutrition education intervention strategies will empower households to opt for healthier meals through meal planning.

Health SA Gesondheid promotes communication, collaboration and teamwork between professions and disciplines within the health sciences to address problems that cross and affect disciplinary boundaries.