African Journal of Food, Agriculture, Nutrition and Development, 2021
COVID-19 is nowadays considered a pandemic whose mortality rate is clearly higher in developed co... more COVID-19 is nowadays considered a pandemic whose mortality rate is clearly higher in developed countries. In contrast to predictions, Africa appears as one of the least affected continents. This pilot study was designed with the aim of identifying the various foods/drinks consumed in various sub-Saharan countries under partial or total lockdown to prevent the disease. In this condition, a cross-sectional online survey was carried out for six weeks (June/July, 2020). A total of 817 people from Cameroon (246), Ethiopia (35), Ghana (57), Kenya (87), Nigeria (211) and South Africa (181) voluntarily took part to this study. Among them, 51.7% reported consuming nothing special for COVID-19 prevention. On the other hand, foods/drinks consumed by the rest of the respondents for therapeutic purposes were grouped into five classes; infusions made from spices, honey and fruits (like lemon, lime, ginger and garlic) were the most popularly consumed class followed by fruits and vegetables. Two ot...
The aim of this paper is to examine the use of Work Integrated Learning (WIL) in higher education... more The aim of this paper is to examine the use of Work Integrated Learning (WIL) in higher education and identify the role industry plays in the need for educated workers and citizens who can meet the challenges of a new world economy. WIL allows students to acquire essential practical skills through exposure to the real world. Industry has always been the strong link in this necessary and appropriate instructional component of higher education. A qualitative approach was used in this study on a sample of second level students who participated in a WIL programme at one specific service provider. WIL education in the context of this paper is defined as a unique form of education, which integrates classroom study with, planned, and supervised WIL in the private and public sector (Arnold and Nicholson, 1991; Andrisari and Nestle, 1976). This study was conducted by second year students, (n=37) finishing a 6 months WIL component in industry. The implications of these findings for career dev...
Background: ‘Eating out (EO)’ has witnessed a significant increase across nations and in India. U... more Background: ‘Eating out (EO)’ has witnessed a significant increase across nations and in India. Understanding food behaviour from an economic standpoint is essential to recognize food systems and nutrition transition. Aim: Our work compared the macro-data on per capita income and gross state domestic product from India with household expenditure on eating out. Using the India Human Development Survey II micro-data we studied the socio-demographic and economic determinants of household expenditure on eating out. Methods: The study design is a secondary data analysis of India Human Development Survey II from a sample of N = 42,152 households. It included socio-demographic and economic predictors, such as religion, caste, residence, migration for work, education, number of household members, income source, total annual income, consumption expenditure and poverty status. Results: No consistent trends emerged in the macroeconomic comparisons using gross state domestic product and per cap...
Specialty coffee has emerged from the coffee industry of the 20 century, with a culture on develo... more Specialty coffee has emerged from the coffee industry of the 20 century, with a culture on developing a better appreciation of coffee through quality beans and improved brewing methods. Consumer’s knowledge for specialty coffee has changed in recent years through the development of the international coffee industry. As a result, this trend has grown in South Africa. This study, therefore, identifies a consumer profile and the specialty coffee consumption behaviour in Gauteng, South Africa. A survey design method was used with quantitative data gathered using questionnaires and a probability stratified and simple random sampling of speciality coffee consumers in Gauteng and analysed with descriptive and inferential statistics. The results indicated that consumers are demanding quality specialty coffee with a preference for knowledgeable baristas. Consumers have been shown to have positive perceptions of specialty coffee with a market demand for the product. Globalisation has brought ...
Presentation of foods is essential to promote the acceptance of diversified and novel products. T... more Presentation of foods is essential to promote the acceptance of diversified and novel products. This study examined the color profile, browning index (BI), and structural properties of 3D-printed and traditional biscuits from whole-grain (WG) sourdough and germinated flours. The processed flours and composite/multigrain flours comprising cowpea sourdough (CS) and quinoa malt (QM) were used to prepare the snacks, and their structural characteristics were determined. Compared with the traditional biscuits, the 3D-printed biscuits showed considerable distinction in terms of consistent structural design and color intensities. The in-barrel shearing effect on dough biopolymers, automated printing of replicated dough strands in layers, and expansion during baking might have caused the biscuits’ structural differences. The composite biscuit formulations had a proportional share of CS and QM characteristics. The 80% CS and 20% QM printed biscuit had a low redness and BI, increased cell volu...
As institutions of higher education develop their public purposes, new models on how campuses est... more As institutions of higher education develop their public purposes, new models on how campuses establish partnerships and interact with their communities in ways that intentionally guide programme design, implementation, investments into human capital, and growth are at the heart of renewing community engagement (Kellogg Commission, 1999). Few theorists would argue that professional education of any kind struggles with integration of theory and practice, with much of even procedural knowledge remaining to a large extent of the "declarative", procedural type (Snow, Griffin, & Burns, 2005).This means that skills are described or "declared" and not necessarily practiced. This article addresses the issue of combining service-learning with the needs of a fast growing industry. Struggling refers to the ability of industry to understand the importance of marrying the outline of the academic guidelines into the practice, i.e. (learning guide). Learning guides are provided...
Background: The food security and nutrition of millions of people around the world is currently b... more Background: The food security and nutrition of millions of people around the world is currently being threatened by the coronavirus disease 2019 (COVID-19) pandemic, an evolving health crisis.Aim: To evaluate the effect of the COVID-19 pandemic on nutrition and health of adults in Calabar, especially after the hard lockdown.Setting: Online cross-sectional survey in Calabar, Nigeria.Method: After sample size determination, an online questionnaire was designed, content-validated by nutrition experts and piloted on 20 respondents. The questionnaire link was circulated for 6 weeks (April–May, 2021). The questionnaire was structured to gather socio-economic data, lifestyles of the participants (especially younger adults) and changes in dietary intake and health. Descriptive statistics and Pearson’s correlation were used to define the proportion of responses for each question and check for association.Results: No glaring nutrition or health problems was observed in the surveyed population...
The ongoing COVID-19 pandemic and the associated lockdown measures have risen the malnutrition pr... more The ongoing COVID-19 pandemic and the associated lockdown measures have risen the malnutrition problem in the world, especially in Africa. The use of nutrition apps/software at individual level therefore appears as suitable solution given the context. This study aimed at assessing the actual usage level of nutrition apps/software and the determining factors. A cross-sectional study consisting of an online-survey conducted from April to May 2020 with as target Africans aged of 18 and above was carried out. A total of 460 respondents from different African countries was registered. Globally they appeared to have started using computer and smartphones since at least 5 years and this mostly at a daily frequency together with internet. A total of 52.2 % of the respondents recognized not to apply or not to know if they apply the principles of a balanced diet in their day-to-day life, but just 18% reported to be using a nutrition apps/software; COVID-19 pandemic having pushed 7% to refer m...
African Journal of Food, Agriculture, Nutrition and Development, 2021
COVID-19 is nowadays considered a pandemic whose mortality rate is clearly higher in developed co... more COVID-19 is nowadays considered a pandemic whose mortality rate is clearly higher in developed countries. In contrast to predictions, Africa appears as one of the least affected continents. This pilot study was designed with the aim of identifying the various foods/drinks consumed in various sub-Saharan countries under partial or total lockdown to prevent the disease. In this condition, a cross-sectional online survey was carried out for six weeks (June/July, 2020). A total of 817 people from Cameroon (246), Ethiopia (35), Ghana (57), Kenya (87), Nigeria (211) and South Africa (181) voluntarily took part to this study. Among them, 51.7% reported consuming nothing special for COVID-19 prevention. On the other hand, foods/drinks consumed by the rest of the respondents for therapeutic purposes were grouped into five classes; infusions made from spices, honey and fruits (like lemon, lime, ginger and garlic) were the most popularly consumed class followed by fruits and vegetables. Two ot...
The aim of this paper is to examine the use of Work Integrated Learning (WIL) in higher education... more The aim of this paper is to examine the use of Work Integrated Learning (WIL) in higher education and identify the role industry plays in the need for educated workers and citizens who can meet the challenges of a new world economy. WIL allows students to acquire essential practical skills through exposure to the real world. Industry has always been the strong link in this necessary and appropriate instructional component of higher education. A qualitative approach was used in this study on a sample of second level students who participated in a WIL programme at one specific service provider. WIL education in the context of this paper is defined as a unique form of education, which integrates classroom study with, planned, and supervised WIL in the private and public sector (Arnold and Nicholson, 1991; Andrisari and Nestle, 1976). This study was conducted by second year students, (n=37) finishing a 6 months WIL component in industry. The implications of these findings for career dev...
Background: ‘Eating out (EO)’ has witnessed a significant increase across nations and in India. U... more Background: ‘Eating out (EO)’ has witnessed a significant increase across nations and in India. Understanding food behaviour from an economic standpoint is essential to recognize food systems and nutrition transition. Aim: Our work compared the macro-data on per capita income and gross state domestic product from India with household expenditure on eating out. Using the India Human Development Survey II micro-data we studied the socio-demographic and economic determinants of household expenditure on eating out. Methods: The study design is a secondary data analysis of India Human Development Survey II from a sample of N = 42,152 households. It included socio-demographic and economic predictors, such as religion, caste, residence, migration for work, education, number of household members, income source, total annual income, consumption expenditure and poverty status. Results: No consistent trends emerged in the macroeconomic comparisons using gross state domestic product and per cap...
Specialty coffee has emerged from the coffee industry of the 20 century, with a culture on develo... more Specialty coffee has emerged from the coffee industry of the 20 century, with a culture on developing a better appreciation of coffee through quality beans and improved brewing methods. Consumer’s knowledge for specialty coffee has changed in recent years through the development of the international coffee industry. As a result, this trend has grown in South Africa. This study, therefore, identifies a consumer profile and the specialty coffee consumption behaviour in Gauteng, South Africa. A survey design method was used with quantitative data gathered using questionnaires and a probability stratified and simple random sampling of speciality coffee consumers in Gauteng and analysed with descriptive and inferential statistics. The results indicated that consumers are demanding quality specialty coffee with a preference for knowledgeable baristas. Consumers have been shown to have positive perceptions of specialty coffee with a market demand for the product. Globalisation has brought ...
Presentation of foods is essential to promote the acceptance of diversified and novel products. T... more Presentation of foods is essential to promote the acceptance of diversified and novel products. This study examined the color profile, browning index (BI), and structural properties of 3D-printed and traditional biscuits from whole-grain (WG) sourdough and germinated flours. The processed flours and composite/multigrain flours comprising cowpea sourdough (CS) and quinoa malt (QM) were used to prepare the snacks, and their structural characteristics were determined. Compared with the traditional biscuits, the 3D-printed biscuits showed considerable distinction in terms of consistent structural design and color intensities. The in-barrel shearing effect on dough biopolymers, automated printing of replicated dough strands in layers, and expansion during baking might have caused the biscuits’ structural differences. The composite biscuit formulations had a proportional share of CS and QM characteristics. The 80% CS and 20% QM printed biscuit had a low redness and BI, increased cell volu...
As institutions of higher education develop their public purposes, new models on how campuses est... more As institutions of higher education develop their public purposes, new models on how campuses establish partnerships and interact with their communities in ways that intentionally guide programme design, implementation, investments into human capital, and growth are at the heart of renewing community engagement (Kellogg Commission, 1999). Few theorists would argue that professional education of any kind struggles with integration of theory and practice, with much of even procedural knowledge remaining to a large extent of the "declarative", procedural type (Snow, Griffin, & Burns, 2005).This means that skills are described or "declared" and not necessarily practiced. This article addresses the issue of combining service-learning with the needs of a fast growing industry. Struggling refers to the ability of industry to understand the importance of marrying the outline of the academic guidelines into the practice, i.e. (learning guide). Learning guides are provided...
Background: The food security and nutrition of millions of people around the world is currently b... more Background: The food security and nutrition of millions of people around the world is currently being threatened by the coronavirus disease 2019 (COVID-19) pandemic, an evolving health crisis.Aim: To evaluate the effect of the COVID-19 pandemic on nutrition and health of adults in Calabar, especially after the hard lockdown.Setting: Online cross-sectional survey in Calabar, Nigeria.Method: After sample size determination, an online questionnaire was designed, content-validated by nutrition experts and piloted on 20 respondents. The questionnaire link was circulated for 6 weeks (April–May, 2021). The questionnaire was structured to gather socio-economic data, lifestyles of the participants (especially younger adults) and changes in dietary intake and health. Descriptive statistics and Pearson’s correlation were used to define the proportion of responses for each question and check for association.Results: No glaring nutrition or health problems was observed in the surveyed population...
The ongoing COVID-19 pandemic and the associated lockdown measures have risen the malnutrition pr... more The ongoing COVID-19 pandemic and the associated lockdown measures have risen the malnutrition problem in the world, especially in Africa. The use of nutrition apps/software at individual level therefore appears as suitable solution given the context. This study aimed at assessing the actual usage level of nutrition apps/software and the determining factors. A cross-sectional study consisting of an online-survey conducted from April to May 2020 with as target Africans aged of 18 and above was carried out. A total of 460 respondents from different African countries was registered. Globally they appeared to have started using computer and smartphones since at least 5 years and this mostly at a daily frequency together with internet. A total of 52.2 % of the respondents recognized not to apply or not to know if they apply the principles of a balanced diet in their day-to-day life, but just 18% reported to be using a nutrition apps/software; COVID-19 pandemic having pushed 7% to refer m...
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