MSCPNT / Department of Nutrition / Introduction: Nutrition education is the change process whereby beliefs, attitudes, environmental influences, and understanding about food lead to nutrition practices that are scientifically sound, practical, and consistent with individual needs and available resources Design and Methods: The purpose of this study was to assess the nutrition knowledge of educators in Makhuduthamaga municipality, Limpopo Province. Quantitative, descriptive, and exploratory research was conducted to determine the factors that influence the nutrition knowledge of educators and explore the relationship between factors and nutrition knowledge. The simple random sampling technique was employed to select 200 educators in grades 4, 5, and 6. Data collection was done using structured questionnaires. The data was analysed using the statistical package for social science (SPSS), version 21. Results and Discussion: Of the educators who participated in the study, 66.5% were female, and 33.5% were males. Almost all (94%) of the educators were trained at a college and had teaching experience of between 21-30 years. Most of the educators (60.5%) had a diploma, while 0.5% had a master’s degree. Almost one third of educators indicated that children should eat three (3) times during the day, and 32% identified the important meals as breakfast, lunch, and supper. Most (36.5%) failed to give reasons why children should not skip meals. In terms of basic food and nutrition, majority of the educators (75%, 67%, 56%, and 55.5%) responded correctly on the importance of carbohydrates, fat, vegetables, and fruits, respectively. Only a quarter (26%) knew the importance of protein, while 75.5% knew that protein forms part of a balanced diet. Most of the educators knew the rich sources of vitamin A and fibre but did not know the rich sources of iron, iodine, and vitamin C. There was no significant difference between the level of education and nutrition knowledge (p= 0.129), and between training institution and nutrition knowledge (p= 0.534). Conclusion: The need to train educators on nutrition was one of the main recommendations that emanated from many research projects. Most educators mentioned that training and level of education were of the factors that affected their nutrition knowledge. Nutrition knowledge is becoming increasingly important in food choices and in this study educators acknowledged that training affected their nutrition knowledge. / NRF

A high rate of micronutrient deficiencies persists in Africa with the most vulnerable groups being women and children. The Moringa oleifera tree has been identified to help alleviate malnutrition at household level because of its rich content of vitamin A in its plant form - beta-carotene, iron and vitamin C. The objectives of this study was to identify households that consumed Moringa, to identify households that required diet diversification through the use of a Household Dietary Diversity Score (HDDS) and to determine the acceptability of various dishes prepared from Moringa leaves as a possible contribution to the alleviation of malnutrition in resource poor communities. The dietary diversity score of the traditional Bapedi community is 4.7 and the results of the acceptability test of dishes prepared with Moringa indicated that Moringa could be recommended as an additional food ingredient to add micronutrient to the diet of Bapedi communities. / Agriculture and Environmental Sciences / M.A. (Human Ecology)

A high rate of micronutrient deficiencies persists in Africa with the most vulnerable groups being women and children. The Moringa oleifera tree has been identified to help alleviate malnutrition at household level because of its rich content of vitamin A in its plant form - beta-carotene, iron and vitamin C. The objectives of this study was to identify households that consumed Moringa, to identify households that required diet diversification through the use of a Household Dietary Diversity Score (HDDS) and to determine the acceptability of various dishes prepared from Moringa leaves as a possible contribution to the alleviation of malnutrition in resource poor communities. The dietary diversity score of the traditional Bapedi community is 4.7 and the results of the acceptability test of dishes prepared with Moringa indicated that Moringa could be recommended as an additional food ingredient to add micronutrient to the diet of Bapedi communities. / Agriculture and Environmental Sciences / M.A. (Human Ecology)

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.

MCur / Department of Advanced Nursing Science / Background: Globally, malnutrition among children is one of the most challenging and critical public health problem, and it remains one of the most common causes of morbidity and mortality among children under the age of 5 years. There is no exception for the Vhembe District. Purpose: The study determined the perceptions of young mothers regarding causes of malnutrition in children under the age of 5 years in the Vhembe District, of the Limpopo Province. Methodology: This study used qualitative, exploratory, descriptive and contextual design to collect data among young mothers regarding causes of malnutrition in children under 5 years. Twelve young mothers were sampled using probability, simple random sampling at selected hospitals population. In-depth individual interviews were used to collect data and analysed using Tesch’s steps. Measures to ensure trustworthiness and ethical consideration were adhered to throughout the study. Results: Three themes emerged from the analysed data, namely: Young mothers’ perceived causes of malnutrition, young mother’s beliefs about malnutrition, and health care seeking actions for a malnourished child. Recommendations: This study recommend a strategies to integrate young mothers into the health promotion regarding their understanding and experiences about malnutrition. Policies on child nutrition should be reviewed regularly in the Vhembe District for prevention and management of malnutrition in children under 5. / NRF

PhD (Food Science) / Department of Food Science and Technology / Finger millet (FM) [Eleusine coracana] is an underutilised cereal grain used as a food source in South Africa. Increased research interest in FM has span over the years owing to its unique nutritional and bioactive composition. Following the recent interest in natural curative substances over their synthetic counterparts in the treatment of food dependent diseases, FM has shown potential nutraceutical effects. Some important health effects like antidiabetic, antioxidative, anti-inflammatory and antimicrobial properties have been reported in recent trials with FM. In view of the increasing utilisation and application of FM in the region of Thulamela Municipality, Vhembe District of South Africa, two common indigenous FM varieties (brown and dark brown) were obtained and analysed for their physicochemical properties, levels of minerals, phytic acid, phenolic compounds and antioxidant activities. For this process, malted non-alcoholic beverages were produced and analysed for their physicochemical properties, levels of phenolic compounds, and total phenolics and antioxidant activities. FM grains were soaked, germinated and kilned at an interval of 24 h for 96 h, using sorghum as an external reference. Mineral composition of the FM and sorghum samples were analysed using an inductively coupled plasma atomic emission spectroscopy (ICP-AES) and mass spectroscopy (ICP-MS), and atomic absorption spectrometer (AAS). Identification and quantification of phenolic compounds were performed using ultra-performance liquid chromatography mass spectrometer (UPLC-MS). All experiments were performed in triplicate except for the UPLC-MS analysis of the malted non-alcoholic beverages that was done in duplicate. Data were analysed by one way analysis of variance, and the mean values were separated by Duncan’s multiple comparison test using SPSS version 24.0. Data showed that the FM varieties were rich in macro- and micro- or trace elements. The macro-elements calcium, magnesium, potassium, phosphorus and sulphur were found in high amounts ranging from 1597.37 mg/ kg – 6775.03 mg/ kg; iron, zinc, strontium and silicon were found in significant amounts in the range 21.47 mg/ kg – 55.67 iii mg/ kg, copper and boron were found in low amounts (2.2 mg/ kg – 7.7 mg/ kg), along with selenium and cobalt (0.02 mg/ kg – 0.05 mg/ kg). Heavy metals, barium and aluminium were found in the FM varieties. Varietal difference was found to play an important role in the mineral content of the grains during malting. Malting for 24 h reduced mineral content except for sodium. Beyond 48 h of malting, mineral content increased, particularly, for 96 h in FM grain malt. Significant (p < 0.05) increases in the mineral content of FM varieties were noted at 48 h and 96 h of malting. Increase occurred at 72 h of malting for potassium, iron and boron. Malting did not have any effect on the manganese content of the dark brown FM; however, it increased the manganese content at 48 h of malting for brown FM. Malting for 96 h significantly (p < 0.05) reduced sodium content. Consecutive decrease in phytic acid content of the grains was not recorded with durations in malting time. Although statistically significant differences (p < 0.05) were observed, malting did not result in too much change in the physicochemical properties of the grains. Several flavonoids, catechin, epicatechin, quercetin, taxifolin, and hesperitin were isolated, whilst protocatechuic acid was the only phenolic acid detected in the unmalted and malted FM. Increases in catechin, epicatechin and protocatechuic acid were observed for 72 and 96 h malt of brown FM with similar observations recorded for sorghum. Complete loss of taxifolin, catechin, and hesperitin were noted with malting time. FM grains exhibited 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2, 2՛-azinobis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging action and iron reducing activities. Increased iron reducing activity alongside ABTS radical scavenging activity was recorded with malting time. A fermentation-time dependent decrease in the pH of the non-alcoholic beverages, with a corresponding increase in sugar content were recorded. A similar decrease was also recorded for the viscosities of the beverages. The FM malt beverages were found to contain a higher amount of citric acid compared to the sorghum malt beverage. A decrease in the citric acid content with fermentation time was noted in the grain malt beverages fermented with Lactobacillus fermentum, particularly for the iv FM beverage. The phenolic compounds detected in the FM malt beverages fermented with the grain microbial flora and Lactobacillus fermentum were protocatechuic acid, catechin and epicatechin. Taxifolin and kaempferol along with the earlier mentioned compounds were detected in the sorghum malt beverage. Catechin was found in higher amount compared to other phenolic compounds in the FM and sorghum malt beverages. FM malt beverages were found to contain a higher amount of total phenolics compared to the beverage prepared from sorghum malt. Fermentation with the grains’ microbial flora and L. fermentum resulted in reduced total phenolics of FM and sorghum malt beverages, particularly after 24 h of fermentation. A fermentation-time dependent decrease in total phenolics of FM beverages fermented with L. fermentum was noted. Fermentation within 24 - 48 h using the grain microbial flora showed higher total individual phenolic compounds for the dark brown FM and sorghum, compared to other fermentation periods. Fermentation of the beverages for 24 h retained a higher amount of the total phenolics compared to other fermentation periods, especially for the L. fermentum beverages. Reduced total phenolic content and antioxidant activity of the beverages were noted at 24 h of fermentation for the two microbial sources. Significant (p < 0.05) increases in total phenolics were observed within 72 – 96 h of fermentation of the brown FM malt beverage with the grains’ microbial flora. Fermentation for 72 h and 96 h with L. fermentum increased the total phenolic content of the brown FM. Increase in total flavonoid content (TFC) of brown FM malt beverage was noted at 72 h fermentation for both microbial sources. Unlike with L. fermentum, no significant (p > 0.05) change in TFC was observed for the dark brown FM beverage after 24 h fermentation with the grains’ microbial flora. Beverages exhibited DPPH, ABTS radical scavenging action and iron reducing activities, which were significantly (p < 0.05) reduced at 96 h fermentation for both microbial sources. The 24 h fermented beverage retained a higher amount of total phenolic and flavonoid contents, and had higher antioxidant activity compared to other fermentation periods for both microbial sources. The study shows that FM is a rich source of essential minerals and v phenolic compounds, and demonstrates that 72 to 96 h of malting has a positive effect on minerals and certain phenolic compounds over the 48 h malting period widely used for preparation of FM malt. The presence of hesperitin in FM grain was established. A new method was developed for the production of FM non-alcoholic beverage with measurable amounts of health-promoting compounds. An ideal fermentation period (24 h) for FM malt non-alcoholic beverage production with enhanced health-promoting compounds, using Lactobacillus fermentum was demonstrated. Fermentation limit (96 h) for production of FM malt beverage using either the grain microbial flora or L. fermentum was confirmed. These findings provide a rationale for increased utilisation of FM as a functional food grain, and its use as malt in production of non-alcoholic beverage for health promotion and wellness. / NRF