Journal of health, population, and nutrition · 2026
Nutritional knowledge, sustainable food practices and food safety, in child and youth care facilities in KwaZulu-Natal, South Africa.
СтатьяПоддержка исследования: вне правительства СШАНазвание и аннотация: Перевод пока не подготовлен
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Chibe Mumsy Evidence, Napier Carin, Grobbelaar Heleen
Аннотация
BACKGROUND: Child and Youth Care Centres (CYCCs) play an important role in providing nutritional support to disadvantaged children and youth. However, little is known about how food handlers apply national nutrition and food hygiene standards in resource-constrained CYCC settings in South Africa.
AIM: The aim of the study was to examine food, nutrition, and hygiene practices among food handlers at CYCCs in KwaZulu-Natal Province of South Africa.
METHODOLOGY: A qualitative exploratory research design was used in the study. Three online focus group discussions (FGDs) were conducted in August and September 2020, with 18 food handlers from two CYCCs participating. COVID-19 Alert Level 5 restrictions necessitated online FGDs. The discussions were audio-recorded, transcribed verbatim, and analysed thematically. Co-researchers' independent coding, peer debriefing, member checking, and safeguarding of an audit trail all assisted to assure trustworthiness.
RESULTS: The study revealed different levels of awareness about nutrition guidelines and food-based dietary guidelines, with a significant gap between knowledge and practical application. While participants exhibited a high level of awareness of food safety, hygiene, and storage practices, implementation was hindered by limited financial resources, inadequate nutrition instruction, a lack of standardised recipes, and insufficient access to hygiene supplies and personal protective equipment. Budget constraints significantly affected meal planning and dietary diversification.
CONCLUSION: While food handlers in CYCCs have a basic understanding of food safety and cleanliness, they face systematic and structural impediments to effectively apply nutrition requirements. Strengthening practical nutrition training, improving resource allocation, and increasing institutional and policy support are critical for improving food, nutrition, and hygiene practices and promoting improved health outcomes for children in CYCCs.
AIM: The aim of the study was to examine food, nutrition, and hygiene practices among food handlers at CYCCs in KwaZulu-Natal Province of South Africa.
METHODOLOGY: A qualitative exploratory research design was used in the study. Three online focus group discussions (FGDs) were conducted in August and September 2020, with 18 food handlers from two CYCCs participating. COVID-19 Alert Level 5 restrictions necessitated online FGDs. The discussions were audio-recorded, transcribed verbatim, and analysed thematically. Co-researchers' independent coding, peer debriefing, member checking, and safeguarding of an audit trail all assisted to assure trustworthiness.
RESULTS: The study revealed different levels of awareness about nutrition guidelines and food-based dietary guidelines, with a significant gap between knowledge and practical application. While participants exhibited a high level of awareness of food safety, hygiene, and storage practices, implementation was hindered by limited financial resources, inadequate nutrition instruction, a lack of standardised recipes, and insufficient access to hygiene supplies and personal protective equipment. Budget constraints significantly affected meal planning and dietary diversification.
CONCLUSION: While food handlers in CYCCs have a basic understanding of food safety and cleanliness, they face systematic and structural impediments to effectively apply nutrition requirements. Strengthening practical nutrition training, improving resource allocation, and increasing institutional and policy support are critical for improving food, nutrition, and hygiene practices and promoting improved health outcomes for children in CYCCs.