alexa THE LEVEL OF KNOWLEDGE, PERCEPTION AND USAGE OF FERMENTED FOODS BY CAREGIVERS FOR FEEDING YOUNG CHILDREN IN HEILBRON, FREE STATE PROVINCE
ISSN: 2161-0711

Journal of Community Medicine & Health Education
Open Access

Like us on:
OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Share This Page

Additional Info

Loading
Loading Please wait..
 

2nd World Congress on Public Health & Nutrition
March 22-23, 2017 | Rome, Italy

TS Dhlamini and PK Chelule
Public Health Association of South Africa, South Africa
Posters & Accepted Abstracts: J Community Med Health Educ
DOI: 10.4172/2161-0711.C1.025
Abstract
Introduction: Use of fermented foods and probiotics has the potential to improve nutritional status when fed to young children. However, there has been insufficient research in South Africa determining the level of knowledge, perceptions and usage of fermented foods among the children’s caregivers. Objective: This study aimed to assess the caregivers’ level of knowledge and perceptions and the usage of fermented foods for feeding young children in Heilbron, Free State Province. Study methods: This was a descriptive quantitative study where data was obtained from participants using a structured questionnaire. Descriptive statistics was employed summarize and present data. Chi Square test was used to determine demographic characteristics associated with feeding of fermented foods. Statistical significance was confirmed for p-values less than 0.05. Results: From the 325 respondents, majority were aged between 18 and 35 years and female dominated. Commercial fermented foods used by caregivers to feed children under 5 years were Inkomazi (62%) commercial Mageu (82%) and yoghurt at (86%). Majority of caregivers responded that they prepared fermented foods in the household to feed children under 5 years. Most of them 61%) (n= 164) reported to be preparing ting ya mabele, followed by ting at 42% (n= 113) and fermented soft porridge 26% (n= 69). Most respondents had adequate knowledge and positive perceptions about fermented foods both commercially prepared and homemade. Conclusion: This study showed that respondents had substantial knowledge about fermented foods. However, there were mixed perceptions on fermented foods usage.
image PDF   |   image HTML
 

Relevant Topics

Peer Reviewed Journals
 
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
 
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

 
© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version
adwords