MPH / Department of Public Health / The sanitary state of an area is largely influenced by waste handling practices of the residents and measures in place for safe waste evacuation and disposal. Despite strategies that the municipality and local communities have put in place; namely, collection of wastes in one central spot in some villages, littering of all types of wastes is still on the increase in many rural areas. The focus of this study was on common refuse generated at Khakhanwa Village, different waste management practices and the knowledge of villagers on the impact of poor refuse management. The study was carried out using the quantitative, descriptive methodology. A total population of 312 households participated. Data was collected using a structured questionnaire and ethical aspects were taken into consideration. Data was analysed descriptively using SPSS version 22.0. It is presented using graphs, tables and pie chart. The findings show that the respondents satisfactorily showed understanding of waste management and the impact of poor waste management. Due to lack of waste services, the majority of the residents resort to storing wastes within their homes, burning it and disposing of it in open dumping sites as major waste management practices. The most familiar wastes in Khakhanwa village are decomposable wastes, napkins and plastics. These findings call for strengthened waste services in rural areas and more waste education amongst all villagers. Policies on waste management need to be put in motion. Communities need to be equipped with the knowledge of reducing, reusing and recycling for the purpose of limiting wastes. Finally school curricula should be adjusted such that they inform learners about waste management from early ages.

Institute for Rural Development / PhDRDV

MENVSC / Department of Ecology and Resource Management

See the attached abstract below

MENVM / Department of Geography and Geo-Information Sciences / Fuel wood is regarded as a major source of energy around the world, particularly in developing nations. Most rural communities around the world, consider forests as the repository of stored energy. The high dependence on forests as a source of fuel wood has a major impact on vegetation because trees take a long time to regenerate to maturity, hence high dependence leads to deforestation. Fuel wood is used for household needs, such as cooking and heating and its uses contribute to the emissions of Green House Gases (GHG) such as CO2, CH4, and Black Carbon amongst others. The study assesses household energy use, the amount of carbon dioxide emitted from the combustion of fuel wood, the extent of de-vegetation and strategies to ensure sustainable energy provisions in the case study areas. Primary and secondary methods were used to collect data. The data were analysed using Statistical Package for the Social Sciences (SPSS 21.0), showing the frequency distribution, measures of central tendency and chi-square to determine the extent of fuel wood used in relation to electricity. The primary data were collected through personal observations, field surveys, interviews and questionnaires, while secondary data included the 2011 South Africa Census data and remote sensing images, which with the aid of GIS, were used in mapping the vegetation change.

MRDV / Instutute for Rural Development / Health and wellbeing of humans is affected by their eating habits, patterns and choice of meals. This research discusses food consumption patterns of selected households of Mbilwi and Matavhela villages in Thulamela Municipality, Limpopo Province of South Africa. The study identified types of food consumed and the nutritional knowledge of households living in the study area. In addition, the study assessed the knowledge of households on how food choices affect their health. Lastly an analysis of socio-economic factors that influence food consumption patterns in households living in Mbilwi and Matavhela villages was investigated. Using purposive sampling, qualitative and quantitative inquiry were used to explore the research objectives. A sample size of 50 and 47 households from each village were selected respectively and the heads of each household were interviewed. Thematic content analysis was used to categorise data into themes, to address and interpret qualitative data. Themes were generated as the units for analysis based on the objectives of the study to enable interpretation of qualitative information. The quantitative data was analysed using Statistical Packages for Social Sciences (SPSS) version 23.0. The findings indicated that there was no variety in foods consumed by households in both the weekly food consumption pattern and 24-hour food recall. There was also limited nutrition knowledge of the foods consumed in households of both villages. Households usually consumed energy giving foods such as carbohydrates and body building foods such as proteins. There was low consumption of milk and milk products, fruit and vegetable food groups. Various socio-economic factors such as income, living conditions, health, nutrition knowledge, culture, religion and lack of time to prepare food, affected eating habits. Some foods were recommended or condoned based on religious and cultural factors. Most households were unemployed and relied on government grants and remittances from family members working in the metropolitan centres. The findings in this study provide a better understanding of food access, availability and consumption in rural areas which can also assist in the formulation of policies that would improve quality of food consumption in rural areas. This study presented an opportunity that can be filled by institutions working in rural areas to support and strengthen their activities. Information sharing with households on the benefits of balanced diets can contribute to the health and the well-being of the society. The emphasis must be on strengthening backyard vegetable/fruit gardens and community food gardening programmes for household consumption v and sale, to generate income. These programmes can also offer fruit/vegetable preservation skills to households in order to help improve the shelf life of the produce. Policy makers must encourage provision of nutritional knowledge to households through different media and channels such as television, clinics, hospitals, schools, and newspapers.