Browsing by Author "Smit, Yolande"

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    An investigation of the factors influencing food choices of mothers of children attending primary schools in the Metro North Education District of Western Cape Province, South Africa.
    (Stellenbosch : Stellenbosch University, 2015-12) Smit, Yolande; Koen, Nelene; Kassier, Suna; Stellenbosch University. Faculty of Medicine and Health Sciences. Dept. of Global Health. Human Nutrition.
    ENGLISH SUMMARY : Introduction: Adequate nutrition during childhood is essential for optimal growth, development, health and well-being. The growing epidemic of childhood obesity is a major public health problem. In South Africa, almost one fifth of children under the age of twelve are overweight or obese. Childhood obesity, a risk factor for non-communicable diseases, often leads to adult obesity. Younger children are dependent on their parents for the food they have access to. Unhealthy food choices made by mothers can impact negatively on child health and may lead to establishing unhealthy eating behaviour that persists into adulthood. Making food choices is a complex process influenced by many factors. Objectives: To determine 1) the factors that influence food choices of mothers with primary school children 2) the knowledge, attitude and practices of mothers regarding healthy and unhealthy food 3) the impact that employment status and socio-economic backgrounds have on these factors and 4) to investigate barriers to purchasing healthy food. Design: An observational, cross sectional, descriptive study with an analytical component. Methods: Mothers (n=476) were recruited from three randomly selected schools, each representing a different national quintile. Self-administered questionnaires were used to collect data about the demographics, knowledge, attitude and practices of mothers. Six focus group discussions were conducted with working and non-working mothers (n=37) from the three schools to investigate barriers to healthy eating. Results: The mean nutrition knowledge score for the group was 68.6%. Nutrition knowledge was significantly (p<0.05) lower in mothers from the lower quintile school (64%). Mothers from the higher quintile school were more concerned with healthy eating and more aware of the role they play in shaping a child‟s eating habits compared to mothers from the lower quintile school (p<0.05). Mothers from the lower quintile school practiced unhealthier food preparation methods such as using oil and sugar frequently in meal preparation (p<0.05). The most important factors that influenced food purchases for the whole group were cost (60%), nutritional value (37%) and a lack of time (29%). Time constraints resulted in working mothers buying more take aways and convenient foods (p<0.05) compared to non-working mothers. Barriers identified during the focus group discussion were employment status, family preference, the school environment and mixed messages from the media. Magazines and health professionals were identified as the sources most often used by all participants for nutrition information (62% and 44%). Conclusion: Nutrition education should remain a priority, especially among lower socio-economic groups. Nutrition education campaigns should not only focus on nutrition knowledge but should include the long term negative impact that mother‟s unhealthy food choices have on their children. Policy makers should monitor the gap between rising prices of healthy food and the promotion of unhealthy food. The food industry should act on their responsibility towards consumer health. A need for healthier convenience foods exists in order to support working mothers in making healthier food choices. Mothers need support with practical application of their existing nutrition knowledge and nutrition related health messages.
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    Staff and student health and wellness at the Faculty of Medicine and Health Sciences, Stellenbosch University : current status and needs assessment
    (MedPharm Publications, 2017) Koen, Nelene; Philips, Lauren; Potgieter, Sunita; Smit, Yolande; Van Niekerk, Evette; Nel, Daan G.; Visser, Janicke
    Background: Emphasis is currently placed on the importance of employee and student wellness initiatives. The aim was to assess staff and student health status at the Faculty of Medicine and Health Sciences (FMHS), Stellenbosch University (SU), and to conduct a wellness needs assessment. Methods: Online, self-administered questionnaires were used to collect data concerning staff and students. Additionally, students’ anthropometric and biochemical parameters were assessed. Summary statistics, correlation coefficients and appropriate analysis of variance were used for data analyses. Results: Data were obtained from staff (survey: n = 300) and students (screening: n = 536; survey: n = 330). Some 58% (n = 174) of staff had a self-reported BMI of ≥ 25 kg/m2 whilst mean screening values for all variables fell within normal reference ranges for students. In all, 78% (n = 232) of staff reported to exercise < 150 min/week and 28% (n = 91) of students were sedentary for > 8 h/day; 63% (n = 188) of staff expressed the need to make better food choices, 17% (n = 55) of students were aware of the need to change but experienced reluctance, and both staff and students felt dietary assistance would be beneficial (43% vs. 46%). In addition, 79% of staff (n = 208) and 42% of students (n = 138) reported being under constant pressure. Conclusion: Much can be done to improve the health and well-being of both staff and students at the FMHS, SU. Wellness is a multifactorial concept; as such, health-promotional strategies for classrooms and workplaces should consider all factors in order to provide a holistic approach and potentially identify those who are at risk of a sub-optimal wellness status. (Full text of the research articles are available online at www.medpharm.tandfonline.com/ojfp) S Afr Fam Pract 2018; DOI: 10.1080/20786190.2017.1396788