M. Tech. (Department of Hospitality, Faculty of Human Sciences) Vaal University of Technology / Introduction: The education, training and development (ETD) industry has
developed fast over the past few years in our country. One need only read the
national weekend papers and see all the ETD vacancies advertised to realise
that ETD issues are being given increased coverage in this country. The reason
for this increased focus on ETD is the need for skilled workers in organisations.
Reports on our competitiveness in the world have consistently identified the lack
of people development as a major stumbling block for the South African economy
in competing in the global market. Objectives: The main objective of this study
was to measure the impact of a training programme for the food service workers
providing meals to 300 elderly people attending the Sharpeville Care of the Aged
centre, in terms of a skills development programme, in order to contribute to
increased productivity and provide nutritious meals to the elderly.
Methods: A baseline survey was undertaken to determine the nutritional status,
food consumption patterns and nutrient intake in a random sample of 300 elderly
people attending the care centre five days a week. Socio-demographic and
health questionnaires, as well as 24-hour recall questionnaires were completed
with the assistance of trained fieldworkers. Anthropometric measurements
included weight, height, and Mid-Upper Arm Circumference. Furthermore, the
existing menus served to the elderly were theoretically analysed using
FoodFinder® version 3 program to determine the energy, carbohydrate, protein
and fat content. A developed and tested questionnaire was used to gather
information from ten volunteer food service workers at the care centre to
determine the training needs. The results of the baseline survey, the menu
analysis and training needs assessment were used to develop a training
programme that was implemented for a period of ten weeks. Learning was
measured after the training programme by administering the same knowledge
questionnaire, as well as by a portfolio of evidence and practical assessment.
Data analyses: Data for the baseline survey was captured on an Excel
spreadsheet. Data analysis was done using the Statistical package for Social Sciences (SPSS) for Windows version 10.0 program for all variables except
dietary intake data. Dietary intake and food consumption data were analysed by
a registered dietician using the FoodFinder® version 3 program, developed by
the Medical Research Council (MRC). Daily nutrient intakes were reported as
means and standard deviations and compared to RDAs. Paired t tests were done
to determine correlations between knowledge of the food service workers before
and after the implementation of the training programme.
Results: The results indicated that the majority of the elderly had an income of
between R500 and R1 000 per month and most of them reported an occasional
lack of funds to meet basic household needs, confirming the presence of food
insecurity. Daily dietary intakes (mean ±Standard Deviation [SD] were 5 041,2 ±
2 299,6 kilojoules (kJ) energy, 50,4 ± 28,2 gram (g) protein, 38,9 ± 28,2 g fat and
149,0 ± 76,6 g carbohydrates. The majority (29.5%) were overweight (body mass
index [BMI] ~25) or obese (BMI ~30) whilst 33.5% had a mid-upper arm
circumference (MUAC) of ~21.7 centimetres (em). Mean intakes of micronutrients
were low in comparison with the reference standards. The volunteer food service
workers were literate as the majority had higher than grade 10-12 training and
80% had previously received on-the-job training. The training programme was
successfully implemented and the knowledge of the voluntary food service
workers improved after the training programme was implemented. However,
because of the small sample size no significance could be determined.
Conclusions: The findings of this study confirmed that poverty, malnutrition,
both under- and over-nutrition, as well as household food insecurity and poor
health were the major problems observed in this elderly community. These
findings correspond to other studies, however limited, conducted amongst the
elderly in South Africa. The results indicated that, although the food service
workers were literate and had received prior training, they still had a poor
knowledge of appropriate food preparation method and practices, as well as
nutrition, especially related to the elderly. On completion of the training
programme, the knowledge of the food service workers improved. This study
emphasises the importance of continued on-the-job training
Recommendations: The recommendations of further research include: 1) A
more detailed study to evaluate the influence of the training programme not only
on knowledge and skills, but also on behaviour and attitude. 2) Periodically
measuring such influence over a year to measure knowledge retention. 3)
Implementation of a NEP for the elderly and its impact on nutrition knowledge
and dietary intake behaviour tested. / National Research Foundation (NRF
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:vut/oai:digiresearch.vut.ac.za:10352/287 |
| Date | 05 1900 |
| Creators | Sinthumule, Lufune |
| Contributors | Oldewage-Theron, W. H. |
| Source Sets | South African National ETD Portal |
| Language | English |
| Detected Language | English |
| Type | Thesis |
| Format | xvi, 116, leaves : illustrations |
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