Research Journal of Food Science and Nutrition · Dr. Lye Huey Shi Department of Agricultural and Food Science Faculty of Science Universiti Tunku Abdul Rahman Jalan Universiti, Bandar

First Quarter E-BookVolume 3: January-March 2018

ISSN: 2536-7080

Research Journal of Food Science and Nutrition

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Research Journal of Food Science and Nutrition (RJFSN)(ISSN: 2536-7080) is an Open Access, Peer-ReviewJournal that publishes research articles of exceptionalsignificance in all areas of subject such as Food science,Food nutrition, Food engineering, Food processing, FoodBiotechnology, Food microbiology, Food chemistry, Foodsafety and hygiene e.t.c. The journal provides a rapidturn-around time possible for reviewing and publishing.Research Journal of Food Science and Nutrition publishesper article as soon as the manuscript is accepted and e-books every quarter. All published articles and e-booksare freely accessible on our website for research,teaching and reference purposes. Hard copies of thepublished articles and e-books will be made available tothe interested authors on request.

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Dr. Lye Huey ShiDepartment of Agricultural and Food ScienceFaculty of ScienceUniversiti Tunku Abdul RahmanJalan Universiti, Bandar Barat31900 ar, Perak, Malaysia

Assist. Prof. Dibyakanta SethDepartment of Food Engineering and TechnologyTezpur University, Tezpur, India

Dr. (Mrs.) OLOYEDE Funmilayo MaryDepartment of AgronomyCollege of AgricultureOsun-State UniversityP.M.B. 4494, Osogbo, Nigeria

Prof. Wan Rosli Wan IshakSchool of Health SciencesUniversiti Sains Malaysia, Health Campus16150 Kubang Kerian, Kota BharuKelantan, Malaysia

Assistant Professor of Food TechnologyDepartment of Environmental SciencesCOMSATS Institute of Information TechnologyVehari, Pakistan

Dr. Ajala Adeladun StephenDepartment of Food Science and EngineeringLadoke Akintola University of TechnologyP. M. Bb. 4000, Ogbomoso, Nigeria

Editors

Table of Content: Volume 3: January – March 2018

Articles Pages

Proximate composition, functional and phytochemicalproperties of pre-heated aerial yam flourAyo, J. A., Ojo, M. and Obike, J.

1-8

Proximate composition and nutritional value of fishpowder composition (FPC) from different dried SIS fishesin BangladeshSarmin Akther, Md. Badrul Islam, Habibur Rahman andAbdus Salam Bhuiyan

9-14

Assessment of the nutritional knowledge, eating habitsand nutritional statuses of healthcare workers in Jos,North-central NigeriaMathilda E. Banwat, Samuel A. Haruna, Nanyak G.Vongdip, Angel K. Duru and Tolulope. O. Afolaranmi

15-22

Research Journal of Food Science and Nutrition Volume 3. Page 1-8. Published 2nd February, 2018

ISSN: 2536-7080. Article Number: RJFSN-09.12.17-035 www.integrityresjournals.org/rjfsn/index.html

Full Length Research

Proximate composition, functional and phytochemical properties of pre-heated aerial yam flour

Ayo, J. A.1*, Ojo, M.2 and Obike, J.1

1Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria. 2Department of Food Science and Technology, University of Mkar, Nigeria.

*Corresponding author. Email: [email protected], [email protected]

Copyright © 2018 Ayo et al. This article remains permanently open access under the terms of the Creative Commons Attribution License 4.0, which

permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received 9th December, 2017; Accepted 4th January, 2018

ABSTRACT: This study investigates proximate, functional properties and phytochemical composition of pre-treated aerial yam (Discorea bulbifera) flour. The aerial yam samples were divided into four equal parts and pre-treated differently (roasting, boiling, soaking), while the fourth part not treated served as control. Quality evaluation carried out includes the proximate, functional properties and phytochemical composition. The roasted-dried aerial yam flour had the highest values for crude fibre (1.82%) and carbohydrate (80.07%). The roasted-dried sample had the highest values in loose bulk density, water absorption capacity and swelling capacity (0.50 g/cm3, 4.91 g/cm3 and 1.34 g/cm3, respectively), while the soaked-dried sample has the highest values for packed bulk density and emulsion stability which are 0.5647 g/cm3 and 0.56 g/cm3,

respectively. The soaked sample showed highest value for peak and trough (148.13 and 142.92 RVU, respectively), while roasted sample showed highest values for breakdown, final viscosity and set back (7.21, 186.00 and 45.08 RVU, respectively). The soaked-dried sample having the highest values for carotenoid (4.71%), and lowest value for saponin (0.35%). The boiled-dried sample had lowest values for steroid (0.47 %), while roasted-dried sample had lowest value for alkaloid (0.12 %). This study showed that some inherent positive qualities (high phytochemical content with improved functional properties) of pre-treated aerial yam, with roasted being the most improved. Key words: Aerial yam, functional, proximate, pre-treatment, phytochemical composition. INTRODUCTION Yams are starchy staples in the form of large tubers produced by annual and perennial vines grown in Africa, Americas, Caribbean, South Pacific and Asia. Yams (Dioscorea spp.) are important source of carbohydrate for many people of the Sub-Saharan region, especially in the yam zone of West Africa (Akissoe et al., 2003), and are the third most important tropical root crop after cassava and sweet potato (Onyeka et al., 2006).

Yams contribute more than 200 dietary calories per capita daily for more than 150 million people in West Africa and serve as an important source of income (Babalaye, 2003). There are 600 species (Amani et al., 2004) of yam, but only six (Dioscorea rotundata, D. alata, D. alata, D. esculenta, D. Bulbifera and D. dumetorum) are mostly grown as staple foods in tropical nations (Otegbayo et al., 2001).

The nutritional value of yam varies greatly between different species and amongst varieties of the same species: moisture: 50 to 78, carbohydrate: 15 to 40.61, protein: 0.087 to 8.7, crude fat: 0.3 to 2.7, crude fiber: 0.3 to 3.8, and ash: 0.5 to 2.6%. Moreover, the cooking and processing characteristics of yams, the eating and storage quality of yam-containing products could be greatly influenced by the starch properties (Wang et al., 2006). In many parts of West Africa including Nigeria, yam is processed into various food forms, which include pounded yam, boiled yam, roasted yam, grilled yam, yam balls, mashed yam, yam chips and flakes (Orkwor et al., 1997).

Phytonutrients are plant components, primarily secondary metabolites that have health promoting properties. The most predominant phytochemical characteristics of yam is dioscorine alkaloid and dioscorine

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2 Res. J. Food Sci. Nutr. saponin (Eka, 1998). Although dioscorine and diosegenin traditionally are considered toxic, such toxicity is removed by washing, boiling and cooking (Eka, 1998). The pigments found in aerial yams may be due to the presence of flavonoids and carotenoids (Okwu and Ndu 2006; Markson et al., 2010). The main physiological function of carotenoids is as precursor of vitamin A (Nocolle et al., 2003) It is already known that these toxic principles exhibit useful medicinal properties, so their presence in the yam species is a pointer to the medicinal value of yam flour samples (Afiukwa et al, 2015; Osagie 1992).

The processing of yams traditionally depends on the species; D. rotundata is more preferred for preparing boiled yam and pounded yam (Ajibola et al., 1988). Out of the six species commonly found in West Africa, D. rotundata is the most widely grown and generally considered to be the best in terms of food quality, thus commanding the highest market value (Markson et al., 2010; Otegbayo et al., 2001; Ike et al., 2006). There is a need to expand utilization of yam through industrial processing, while chemical and physical components of foods (yam) have been found to influence its end use.

Yam has been grossly researched in the following areas; quality attributes of yam flour (Adejumo et al., 2013), developing a yam flour processing system (Okafor, 2014), changes in the carbohydrate constituent of yam tubers during growth (Fetuga et al., 1973; IITA, 2011) ,Improving yam production technology (Babalaye, 2003), yam improvement for income and food security in west Africa (Ogbonna et al., 2012), comparative nutritional and phytochemical evaluation of the aerial and underground tubers of air potato (Dioscorea bulbifera) available in Abakaliki, Ebonyi State, Nigeria (Afiukwa et al., 2015, Ogbonna, 2001).

The poor knowledge of effects of pre-treatments (drying, roasting, boiling etc) on the components of yam, could have resulted into misuse, mishandling and wastage of these food product. The ignorance as to the nutrient composition of aerial yam has resulted into its underutilization. There is therefore the need to research into this rare used yam cultivar, aerial yam. Research into aerial yam, particularly effects of pre-treatment could uncover some inherent potentials or positive quality of the same, and also suggests the best pre-treatment method that could improve the quality and its acceptability as a product or complement to other foods. The objective of the study was to investigate the effect of pre-treatment on the Proximate composition, functional and phytochemical properties of pre-heated aerial yam (Dioscorea bulbifera flour.

MATERIALS AND METHOD

Material

The aerial yam (D. bulbifera) samples, the green cultivars

were obtained from Wukari locality, (behind the Federal University) Wukari, Taraba state, Nigeria. Aerial yams (D. bulbifera) tubers were sorted by removal of defected tubers, and the yellow colour cultivar was selected and divided into four equal parts for the pre-treatments. Modified pre-treatment method of Princewill-Ogbonna and Ezembaukwu (2015) method was used.

Preparation of yam flour The aerial yam flours were prepared using Princewill-Ogbonna and Ezembaukwu (2015) method (Figure 1)

Control aerial yam flour One portion of the aerial yams were peeled manually (using knife), washed (with water), sliced into chips and sun-dried. The dried chips were milled (attrition mill), then sieved (0.3 µm aperture size) to obtain the control flour, and packed in polyethene bag.

Soaked aerial yam flour One portion of the aerial yam were peeled manually (using knife), washed (with tap water), sliced into chips (knife), soaked (in 0.2% Meta bisulphate for 7 hours) and sun-dried. The dried chips were milled (attrition mill), then sieved (0.3 µm aperture size) to obtain the flour and was packed in polyethene bag.

Boiled aerial yam flour One portion of the aerial yam were boiled for 30 minutes, peeled manually (using knife), sliced into chips, sun-dried and milled (attrition mill), and sieved (0.3 µm aperture size) to obtain flour and was packed in a polyethene bag.

Roasted aerial yam flour

One portion of the aerial yam were roasted on charcoal, peeled (with knife), sliced into chips, sun-dried and milled (attrition mill) and sieved (0.3 µm aperture size) to obtain the flour and was packed in polyethene bag as shown in Figure 2.

Analytical methods

Determination of proximate composition of aerial yam flour The proximate composition (moisture, protein, fat, ash and crude fiber) contents were determined according to AOAC (2000). The total carbohydrate (CHO) was determined by

Ayo et al. 3

Figure 1. Modified method of production of aerial yam flour.

Source: (Princewill-Ogbonna and Ezembaukwu 2015).

Figure 2. Functional properties of pre-treated aerial yam.

4 Res. J. Food Sci. Nutr.

Table 1. Proximate composition of treated aerial yam flour.

Treatments Moisture

(%) Ash (%)

Crude fibre (%)

Crude protein (%)

Fat (%) Carbohydrate

(%) Energy (cal/g)

Roasting 9.50±0.11d 2.16±0.04a 1.82±0.03a 5.65±0.47c 2.63±0.10bc 80.07±0.71a 366.55

Soaking 9.88±0.03c 1.88±0.28a 1.77±0.01a 5.69±0.05c 2.91±0.18b 79.50±0.08a 366.95

Boiling 10.18±0.03b 2.56±0.06b 1.38±0.35c 6.81±0.07b 2.46±0.04c 78.00±0.19b 361.38

Control 10.37±0.35a 2.37±0.04b 1.64±0.02b 7.59±0.08a 3.86±0.06a 5.81±0.05a 368.34

Values are mean± standard deviation of 2 replicate. Means within each column not followed by the same superscript are significantly different (p<0.05) from each other.

difference: CHO =100- (% moisture + % protein + % fat + % ash).

Determination of functional property of aerial yam

Loose and pack bulk density, water absorption capacity, oil absorption capacity, swelling index, foaming capacity and stability, emulsion activity and stability were determined using the method as described by Onwuka (2005).

Determination of pasting property of aerial yam flour

The pasting properties were determined using a Rapid Visco Analyzer (Newspot Scientific, Pty Ltd, Warrie Wood NSW, Ausralia). Three and half grams (3.5 g) of the flour sample was weighed and dispensed into the test canister 25.0 ml of distilled water was dispensed into the canister containing the sample. The solution was thoroughly mixed and the canister was fitted into the RVA (Rapid Visco-Analyser). The slurry was held at 50ºC for 1 minute, heated to 95ºC for 8 minutes and cooled back to 50ºC within 8 minutes, rotating the can at a speed of 160 rpm with continuous stirring of the content with a plastic paddle. The parameters evaluated were peak viscosity, setback viscosity, final viscosity, pasting temperature and time to reach peak viscosity. The Visco Analyzer was switched on and the pasting performance of the flour was automatically recorded on the graduated sheet of the instrument.

Determination of phytochemical composition of aerial yam flour

Carotenoids content, alkaloids content and steroids content content of the flour were determined using Igbokwe et al. (2016) method, while the saponin content was determined by the method described by Obadoni and Ochuko (2001).

Statistical analysis

All the analyses were conducted in duplicates and in

completely randomized design. The data were subjected to Analysis of Variance using Statistical Package for Social Science (SPSS) software version 15, 2007, and separated by Least Significant Difference (LSD) test at p<0.05 according to. Nancy et al. (2005).

RESULTS AND DISCUSSION Proximate composition of pre-treated aerial yam (Dioscorea bulbifera) flours The proximate analysis of different Aerial Yam (Dioscorea bulbifera) flour samples are shown in Table 1. The moisture, ash, crude fibre, crude protein carbohydrate and fat ranged from 9.50±0.11 to 10.37±0.35, 1.88±0.28 to 2.56±0.06, 1.38±0.35 to 1.82±0.03, 5.65±0.04 to 7.59±0.06, 75.81±0.05 to 80.07±0.71 and 2.46±0.04 to 3.86±0.06%, respectively. The roasted-dried aerial yam flour had the highest values for crude fibre (1.82±0.03%) and carbohydrate (80.07±0.71%). The effects of the pre-treatments are significant, at p<0.05. The moisture content reflects the quantity of solid matter present and the rate of spoilage is also closely related to the amount of moisture present (Sanfal et al., 2013), thereby showing that the pre-treated aerial yam flour has low spoilage capacity owing to its low moisture content. These values obtained varies slightly with other related work (Ojinnaka et al., 2017) which could be due to differences in soil and climatic factors. Presence of fat contributes to the palatability of the crops while high value of carbohydrate indicates that it is a high source of energy.

Functional properties of aerial yam (Dioscorea bulbifera) flour Samples

The functional properties of aerial yam flour samples are shown in Figure 2 and 3. The loose bulk density, packed bulk density, water absorption capacity, oil absorption capacity, swelling capacity, emulsion stability and foaming capacity ranged from 0.44±0.03 to 0.50±0.01, 0.52±0.01 to 0.56±0.05, 3.25±1.20 to 4.91±1.54, 2.18±0.25 to

Ayo et al. 5

Figure 3. Foaming stability of treated aerial yam flour.

2.97±0.33, 1.20±0.08 to 1.34±0.07, 0.54±0.54 to 0.56±0.56 and 0.98±0.25 to 3.87±0.47 g/cm3, respectively. The roasted-dried sample had the highest values in loose bulk density (0.50±0.01 g/cm3), water absorption capacity (4.91±1.54 g/cm3) and swelling capacity (1.34±0.0747 g/cm3), while the soaked-dried sample had the highest values for packed bulk density (0.5647±0.050147 g/cm3) and emulsion stability (0.56±0.56 g/cm3). The pre-treatments were significant p<0.05, for all the assessed parameter.

The functional properties of food are defined as properties reflecting complex interactions between the composition, structure, conformation and physiochemical properties components (Kohnhorst et al., 1990). Low bulk density could be an advantage in the digestion of food products and also in transportation cost, while relatively high bulk density could also be an advantage particularly for food products with high dispensability and reduced paste thickness (Udensi and Eke, 2000). The increase in the water absorption, and swelling capacities by roasting could add to the potential of D. bulbifera yam flour in food processing. High water absorption flour have been found to be suitable for baking (Kohnhorst et al., 1990) and high oil absorption flour shows improve flavour and mouth feel of baked foods (Jacques et al., 2017). High swelling capacity of flour could be an advantage in dough development in baked foods. Presence of foams indicates

improvement in texture, consistency and appearance of foods (Akubor, 2007). The emulsion activity could be due to the presence of protein in flour which improves its ability to mix with oil and water.

The pasting properties of the aerial yam flour samples are shown in Figure 4. The peak, trough, breakdown, final viscosity, set back and peak time ranged from 53.88±0.53 to 148.13±1.12, 49.34±0.59 to 142.92±0.47, 4.54±0.57 to 12.88±5.01, 73.42±0.35 to 192.38±16.20, 23.92±0.83 to 58.42±7.07 and 7.00±0.00 RVU, respectively (Figure 4). The soaked sample showed highest value for peak (148.13±1.12 RVU) and trough (142.92±0.47 RVU), while the roasted sample showed highest values for breakdown (7.21±0.65RVU), final viscosity (186.00±2.94RVU) and set back (45.08±2.47RVU). The trough is an indication of degree of gelation level of cooked starch. Relatively, high breakdown value could be desirable in products that should be kept at high temperature for a long time (Princewill-Ogbonna and Ezembaukwu, 2015). Higher set back values are synonymous to reduced dough digestibility while lower setback during the cooling of the paste indicates lower tendency for retro gradation (Princewill-Ogbonna and Ezembaukwu 2015), while the peak time can be related to cooking time. The effects of the respective pre-treatments on the pasting properties of D. bulbifera flours could be an important index in determining the cooking and baking qualities of their flours


Figure 4. Pasting properties of treated aerial yam flour.

Table 2. Phytochemical composition of treated aerial yam flour.

Treatments Carotenoid (ug/g) Saponin(mg/g) Steroid(mg/g) Alkaloid(mg/g)

Roasting 4.5±0.37a 0.39±0.01b 0.60±0.00a 0.12±0.01b

Soaking 4.17±0.03a 0.35±0.01b 0.50±0.21b 0.16±0.01ab

Boiling 2.62±0.03b 0.54±0.03b 0.47±0.03b 0.19±0.01a

Control 2.77±0.21b 1.27±0.30a 0.64±0.01a 0.16±0.03ab

Values are mean± standard deviation of 2 replicate. Means within each column not followed by the same superscript are significantly different (p<0.05) from each other.

as pointed out by Adeniji et al. (2010). Phytochemical composition of aerial yam (Dioscorea bulbifera) flour samples The phytochemical composition of aerial yam flour samples is shown in Table 2. The carotenoid, saponin, steroid and alkaloid ranged from 2.62±0.03 to 4.71±0.03, 0.35±0.01 to 1.27±0.03, 0.47±0.03 to 0.64±0.01 and 0.12±0.01 to 0.19±0.01%, respectively. The soaked-dried sample had the highest values for carotenoid (4.71±0.03%), and lowest value for saponin (0.35±0.01%). The boiled-dried sample showed lowest values for steroid (0.47±0.03%) and the roasted-dried sample showed lowest value for alkaloid (0.12±0.01%). Most phytochemicals including carotinoid, saponin and flavonoid are anti-oxidants, lower cholesterol, inhibit tumor formation, decrease tumor formation, decrease inflammation and protect against cancer and heart diseases (Onimawo and Akubor, 2012). The relative

increase in the carotinoid level of the roated sample could be an advantage in increasing the β-carotene which have been found to functions as a free-radical-trapping agent and single oxygen quencher and have anti-mutagenic, chemo-preventive, photoprotective and immune enhancing properties (Krishan et al., 2012; Sanful et al., 2013). Conclusion The research work had proved positive as the essential and human body needed components were improved while the possible harmful ones were reduced by the pre-treatment of D. bulbifera yam flours. Roasting has been noted to improve the fibre and carotenoid content with water and oil absorption capacity of the flour but reduces the levels of saponin and alkaloid of the flour which could pose harm to the consumer at relative higher concentration. However, soaking had notable improve-ment on pasting qualities of the flour, and could therefore

be recommended for production of viscous related food products.

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Research Journal of Food Science and Nutrition Volume 3. Page 9-14. Published 23rd February, 2018



Proximate composition and nutritional value of fish powder composition (FPC) from different dried SIS

fishes in Bangladesh

Sarmin Akther1*, Md. Badrul Islam2, Habibur Rahman1 and Abdus Salam Bhuiyan1

1Fisheries research laboratory, Department of Zoology, University of Rajshahi. Bangladesh.

2Drugs &Toxins Research Division, BCSIR Labs. Rajshahi-6206. Bangladesh.

*Corresponded author. Email: [email protected].

Copyright © 2018 Akther et al. This article remains permanently open access under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received 17th July, 2017; Accepted 18th December, 2017

ABSTRACT: The biochemical compositions and nutritional value of Small Indigenous Species (SIS) fishes were analyzed using analytical techniques. Proximate composition of five dried fish species viz. Glossogobius giuris, Colisa fasciata, Puntius ticto, Eutropiichtheys vacha, Corica soborna and a group of mixed SIS fishes viz. Chanda nama, Chanda ranga, Amblypharyngodon mola, Mastacembelus pancalus, Xenentodon cancila were selected for preparation of powder (FPC) which can be preserved for a time period. The fishes were sun dried or oven-dried. Quality of the oven-dried fish was better than that of the sun-dried fish, but sun drying process is easy and can be used in large scale. The fish powder remained in good condition up 7 to 9 months at normal room temperature, but at -18oC the powder was in good condition throughout the year. Highest quantity of powder from 1 kg of fish was obtained in C. soborna (25.80%) and the lowest in G. giuris (11.72%). Biochemical analysis showed that the maximum moisture are found was 14.28% in G.giuris and minimum was 12.05% in C. soborna. Maximum protein content was recorded in G. giuris (73.32%) and minimum was 58.06% in mixed SIS fishes. The maximum fat content of selected dried fish was 23.63% in C. soborna and minimum was 1.29% in E. vacha. The maximum calcium content was found was 2.53% in P. ticto and minimum was 1.66% in G. giuris. Maximum phosphorus content was 2.93% in C. fasciata and minimum was 1.85% in some mixed fishes. Maximum iron content was found as 32.00 mg/100g in mixed SIS fishes and minimum was found as 20.25 mg/100g in P. ticto. The results indicate that SIS fishes has high nutritional value in terms of protein, fat, and minerals. Key words: Biochemical analysis, dried SIS fish, fish powder, nutrient. INTRODUCTION Fish is an essential and irreplaceable food item in the rural Bangladeshi diet. Fish is inseparable part of the Bangladesh economy and it plays a vital role in nutritional balance as an important source of protein (Ahmed et al., 1993). Besides protein, fish is a good source of carbohydrate, fat, vitamin and mineral (Falls, 2012). The analysis of proximate composition (four basic constituents: water, protein, fat, ash (mineral)) of fish muscle/flesh is often referred to as 'proximate analysis’. Fish flesh contains of water (70 to 80%), protein (20 to 30%) and 2 to 12% of lipid (Ali et al., 2005). In terms of weight of food consumed, fish ranks third after rice and vegetables (Minkin et al., 1997; Hels et al., 2002). The protein content of fishes ranges from 14 to 18 g/100g raw edible parts (Darnoton Hill et al., 1988). From the last

national survey in rural Bangladesh, the mean total protein intake was 48 g/person/day, of which fish contributed 3 g (Ahmad and Hassan, 1983). Besides protein source, SIS of fishes are also rich source of vitamins and minerals, which is often overlooked in developing countries (Hossain and Afroze, 1991; Roos et al., 2007). Dried fishes are also rich in other nutritional components (Basu and Gupta, 2004).

The Small Indigenous Species (SIS) of fishes in Bangladesh are generally considered to be those which grow to a length of approximately 5 to 15 cm at maturity (Felts et al., 1996). The SIS fishes have short life cycle and can grow in all types of inland water bodies. Because of overfishing in inland water bodies and habitat destruction, a number of small fishes are now under the threat of


10 Res. J. Food Sci. Nutr. extinction. In Bangladesh, 143 freshwater fish species are categorized as small indigenous fishes. In the past, these fishes were abundant in the rivers, beels, canals, streams and ponds. So, presently there is an urgent need to conserve the SIS fish and to increase their production through proper management of the water bodies of Bangladesh.

Thilsted et al. (1997) and Roos et al. (2007) reported that vitamin A, calcium, iron and zinc are present in commonly consumed small fish species of Bangladesh. Very high content of vitamin A (500 to 1500 µg RE/100g raw edible parts) are obtained from Dhela (Osteobrama cotio cotio), Darkina (Esomus danricus), mola and chanda (C. baculis) (Roos et al., 2003). The sun-dried SIS fishes contain up to 60 to 80% protein (Hoq, 2004). A good number of works on nutrient composition of freshwater fishes of Bangladesh have been done by different researchers (Gheyasuddin et al., 1979; Rubbi et al., 1987; Naser et al., 2007; Kamal et al., 2007; Majunder et al., 2011; Sabinaet al., 2011; Flowra et al., 2012; Begum and Minar, 2012; Mahfuj et al., 2012; Ali, 2014) but very little attention has been paid on the proximate composition of nutrients which are present in dried fishes or dry fish dust. The present work was aimed at estimating the nutritional value of the dried fish powder of some selected SIS fishes of the Bangladesh. MATERIALS AND METHODS Used fish species Five small fish species: Glossogobius giuris, Colisa fasciata, Puntius ticto, Eutropiichtheys vacha, Corica soborna and a group of mixed SIS fishes viz Chanda nama, Chanda ranga, Amblypharyngodon mola, Mastacembelus pancalus, Xenentodon cancila were used in the experiment. Sample collection Samples were collected from different spots of river bank (The Padma) and fish landing centers of Rajshahi city, during the period from July 2009 to June 2012. After collection, the fishes were brought to the Fishers Research Laboratory, Department of Zoology, Rajshahi University. The fishes were washed carefully with tap water and the waste materials were discarded and washed again for the second time. Then, the fishes were separated depending on size, sun-dried between 4 to 7 days under fly nets. Using an electric blender, the dried fishes were then powdered (species wise) and kept in separate airtight glass with propel label.

Experimental place The dried samples were taken to the Bangladesh Council

for Scientific and Industrial Research (BCSIR) Laboratory, Rajshahi, for the biochemical analysis.

Parameter estimation The following components were determined for assessment of biochemical composition of fish species:

Proximate composition analysis Moisture content of the fishes were determined by automatic moisture analyzer No. MAC 50/NH, RADWAG at 1100 C. Quantitative determination of protein was extracted by Kjeldahl method using automatic nitrogen analyzer model No. P SELECTA, Spain. Fat was done following the methods described by Cocks and Van Rede (1966) and Mehlenbacher (1960).

Mineral analysis Mineral analysis of fish sample was done according to the AOAC method (AOAC, 1990). Calcium and Iron was determined by AAS (Atomic Absorption Spectrophotometer), Model No. AA-6800 SHIMADZU (Japan). Phosphorus was determined by measuring calorimetrically using a Vis-Spectrophometer Model No. GENESYS TM 20, Thermospectronic, USA.

Statistical analysis Statistical analysis was performed by using the SPSS (Statistical package for social science, evaluation version 16). Significance was assigned at the 0.05% level. The mean values also compared to see the significant difference through DMRT (Duncan Multiple Range Test). Data were presented as mean ± SD.

RESULTS AND DISCUSSION

The results showed composition variation of protein, fat, moisture and minerals (calcium, phosphorus and iron) of dried fishes (Figures1a to 1f). The result indicated a wide variation in proximate composition depended on the species. Among the mineral contents, calcium was found to range from 1.66% in G. giuris to 2.53% in P. ticto. The higher amount of phosphorus was found in C. fasciata (2.93%) and the lowest was found in mixed fishes (1.85%). Maximum amount of iron was found in mixed fishes (32.00 mg/100g) and least amount was found in P. ticto (20.25 mg/100g). Moisture content was high in G. giuris (14.28%) and low in C. soborna (12.05%). The highest percent of protein was found in G. giuris (73.32%) and lowest was found in C. fasciata (57.76%). The fat content was maximum (23.63%) in C. soborna and minimum was (1.29%) in E. vacha.

Akther et al. 11

Figure1. Percentage of: a. protein; b. fat; c. moisture; d. calcium; e. phosphorous; f. iron of the studied small indigenous fish

species (SISF).

The result revealed that E. vacha contained less fat and other species C. fasciata, P. ticto, E. vacha, C. soborna and mixed fishes were rich in calcium. Phosphorus was maximum in mixed fishes whereas iron was less in P. ticto

compared to others. The percentage of moisture was also more or less same in all the experimental fishes.

According to the works of Kamal et al. (2007), Mazumder et al. (2008) and Musa (2009), the nutritional values of the

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Fig.1: Percentage of a. protein; b. fat; c. moisture; d. calcium; e. phosphorous; f. iron of the studied small

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12 Res. J. Food Sci. Nutr. small fishes are rich compared to the larger fish species. Similar findings reported by Sultana et al. (2011) for small indigenous fish species.

The biochemical composition (protein, fat, moisture, calcium, phosphorous and iron) of the dried fish powder were recorded. The analysis of nutrient composition shows that the dried small fishes used in the experiments are rich in protein containing 57.76 to 73.32%. The percentages of fat ranged from 1.29 to 23.63%. These dried fishes were also rich in iron and contain good amount of calcium and phosphorous. Calcium plays essential role in human body for the formation of bones, muscle tone and nervous impulse (Mollah et al., 1998). It has been reported that Cirrhina reba contains 822 mg calcium/100g of fish (Islam et al., 2003). Species like Gudusia chapra, Channa punctatus and Amblypharyngodon mola contain 1063, 1093 and 1171 mg Ca/100g, respectively of raw edible parts (Roos et al., 2003). As SIS are consumed totally along with bones, so there is no wastage of calcium from these fishes. Phosphorous is another essential nutritional element for human, which is also present at a high percentage in the tested fishes. Moisture The moisture content of all living systems contributes as much to the essential properties of life. After drying, the moisture remained in the fish powder ranged from 12.05 to 14.28% in different species. The highest moisture content was found as 14.28% in dry G. giuris and the lowest was found as 12.05% in C. soborna. Azam et al. (2003) reported the range of fourteen selected dried fishes and observed that moisture content range from 18.23 to 23.61% which are more or less similar to the values obtained in the present study. However, Saha (1999) reported that sundried SIS fishes contained 36.50 to 82.80% moisture. Bhattacharyya et al. (1985) reported that sun-dried G. chapra contained 9.61 to 18.64% moisture. Nurullah et al. (2003) reported that moisture content ranged from 72.97 to 76.35% in six SIS fishes. The highest moisture content was recorded in G. chapra and the lowest in P. sarana. Hoq (2004) reported that sundried fishes contain an average of 10 to 20% moisture. Sabinaet al. (2011) also reported that moisture content of 7 dried fish species varied from 10.30 to 13.50%. Flowra et al. (2012) reported the highest moisture content of 24.58% in C. soborna and lowest in T. haumela (14.06%). The variation in moisture contents that was observed previous studies and present results might be due to amount of fat present in the species as fat content was inversely correlated with moisture contents. Protein Protein is the major nutrient in fish, and the levels help to

define their nutritional status. Protein composition ranged from 57.76 to 73.32%. G. giuris contained the highest percentage of protein (73.32%). Among the tested fishes C. fasciata contain the lowest percentage of protein (57.76%). Protein content varies among the species according to their food habit, amount of skeleton (Mazumder et al., 2008), size as well as expression of results such as dry weight basis/wet weight basis. Azam et al. (2003) found that the values ranged from 6.52 to 40.69% in 14 species of dried fishes. Hoq (2004) concluded that normally the sun-dried fishes contain 60 to 80% protein. Hussain et al., (1992) reported that protein content varied widely from 17.2 to 78% in 23 different dried species. Ali et al., (1992) found that the protein content of sun dried mola ranged from 59.6 to 61.2%. Sabinaet al., (2011) reported that the protein content of 7 dried fishes ranged from 52.65 to 72.45%. Flowra et al. (2012) also reported that the protein content of five dried fishes ranged from 44.08% (M. vittatus) and 65.65% (T. haumela). Fat Fat content also varies greatly among the dried SIS fishes. Among the six experimental SIS fishes, fat content ranged from 1.29 to 23.63%. The highest fat content was found in C. soborna as 23.63% and the lowest was 1.29% in E. vacha. Hussain et al. (1992) reported 3.7 to 17.8% fat content in 23 sundried fishes. Sabinaet al., (2011) also found the fat content of C. soborna which was 12.66%. Begum and Minar (2012) reported fat content of G. chapraas 4.55%. Dried Rita rita contains 13.72% lipid (Mollah et al., 1998) and Flowra et al., (2012) also reported dried M. vittatus contain 17.76% fat which are more or less similar to the present findings as fat was inversely correlated with moisture content. Iron In present experiment, six experimental dried fishes were found to contain iron ranging from 20.25 mg/100g fish in P. ticto to 32.00 mg/100g fish in mixed species. Nurullah et al. (2003) reported that iron ranged from 14.50 to 42.20 mg/100 g of raw fish, and Chapila (G. chapra) contained the highest amount of iron among the studied small indigenous fish species (SIFS) which is somehow higher than the present studied results. Roos et al. (2003) reported that Esomus danricus was rich in iron (12 mg/100g fish) and among the other iron rich species were A. mola, G. chapra andM. vittatus. However, Roos et al. (2003) also indicated that the small fishes present in the fish culture ponds are low in iron and calcium, and NCR (Nutrient Contribution Ratio) value of these fishes were all low as <5%. The present findings more or less varied from the reported studies which may be attributed to lesser amount of skeleton (Mazumder et al., 2008), size as well

as expression of results such as dry weight and basis/wet weight. Conclusion The results showed that dried or powdered SIS fishes are equally nutritive as they are in fresh condition. The Protein content was more than 50%, with rich supply of iron, calcium and phosphorus (the essential minerals for human growth and life). These fishes can be sun dried and stored, and consumed for longer period. From these results, it can be concluded that dried SIS fishes, both fresh water and marine can provide nutritional security of the nation. ACKNOWLEDGEMENT The authors are highly grateful to Mr. Md. Badrul Islam, Senior Scientific officer, Drugs and Toxins Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR) Laboratories, Rajshahi, Bangladesh, Mr. Iftekhar Md. Noor and Md. Saiful Islam both are Instrumental Engineer, Central Science Laboratory, University of Rajshahi for their cordial co-operation and valuable help in bio-chemical analysis of the fishes. CONFLICT OF INTEREST The authors declare that they have no conflict of interest. REFERENCES

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Hels, O., Hassan, N., Tetens, H., & Thilsted, S. H. (2002). Food consumption energy and nutrient intake and nutritional status in rural Bangladesh: Changes from 1981-82 to 1995-96. Eur. J. Clon-Nutr., 57, 586-594.

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Hussain, M. M., Karim, A., Alam, Z., Islam, M. S., Khan, A., & Hossain, A. (1992). Effect of pre-treatment on the drying of ghonia fish Labeo gonius in the open sun and in a solar tent. Bangladesh J. Zool., 20, 231-238.

Islam, M. A., Mohsin, A. B. M., Bhuiyan A. S., & Absar N. (2003). Biochemical composition and nutritional value of Cirrhina reba (Hamilton, 1822) of Bangladesh. J. Bio-Sci., 11, 127-130.

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Mazumder, M. S. A., Rahman, M. M., Ahmed, A. T. A., Begum, M., & Hossain, M. A. (2008). Proximate composition of some small indigenous fish species in Bangladesh. Int. J. Sustain. Crop. Prod. 3(4), 18-23.

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(1987). Proximate composition and quality of some commercial species of freshwater fish. Bangladesh J. Sci. Res., 5(1), 1-20.

Sabina, S., Selina, P., & Hossain, M. A. (2011). Biochemical analysis of some dried SIS fishes of the river Padma in Rajshahi. J. Life Earth Sci., 6, 39-43.

Saha, S. C. (1999). Studies on production, marketing and nutritional aspects of traditional dried products of fresh water small indigenous fish species. MS thesis. Department of Fisheries Technology, Bangladesh Agricultual University, Mymensingh, 101p.

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Research Journal of Food Science and Nutrition Volume 3. Page 15-22. Published 13th March, 2018



Assessment of the nutritional knowledge, eating habits and nutritional statuses of healthcare workers in Jos,

North-central Nigeria

Mathilda E. Banwat*, Samuel A. Haruna, Nanyak G. Vongdip, Angel K. Duru and Tolulope. O. Afolaranmi

Department of Community Medicine, Faculty of Medical Sciences, University of Jos, Plateau State, Nigeria.

*Corresponding author. Email: [email protected]. Tel: 08036133983.

Copyright © 2018 Banwat et al. This article remains permanently open access under the terms of the Creative Commons Attribution License 4.0,

which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received 24th January, 3018; Accepted 26th February, 2018

ABSTRACT: The Heath workforce is a critical source of nutritional knowledge for the population in developing countries. Their ability to fulfil this role is dependent on their nutritional knowledge and practises. This study aimed to ascertain the nutritional knowledge, practises and statuses of healthcare workers in Jos metropolis. A descriptive cross-sectional study of 239 healthcare workers, sampled using multi-stage sampling technique from four health facilities in Jos Metropolis. Response rate was 90.8%. Data was collected using self-administered questionnaires and analysed using Epi info version 3.5.4. A 95% confidence interval with a p-value < 0.05 was considered statistically significant. The largest proportion of respondents was aged 20 to 29 years, female (54%) and married (51%). Most of them had fair nutritional knowledge (56.8%), and normal Body Mass Index (BMI) (52.9%). There was a statistically significant relationship between the type of foods eaten at work and their sex (0.0005) as well as the presence of a canteen in the hospital (0.043). The likelihood of having a normal BMI were higher if the health worker had worked for less than 5 years or was a community health worker. The levels of nutritional knowledge and practice were largely fair among the studied health workers while some of them were obese (56.8 and 62.1% respectively). There is need for health workers to attend nutritionally related refresher courses periodically. Key words: Body Mass Index, health professionals, nutrition. INTRODUCTION The International Labour Organization (ILO) defines the health-sector workplace as “any health care facility, whatever the size, location (urban or rural) and the types of service(s) provided; including major referral hospitals of large cities, regional and district hospitals, health care centres, clinics, community health posts, rehabilitation centres, long-term care facilities, general practitioners’ offices and other independent health care professionals’ offices” (ILO, 2002). The health worker is the major source of nutritional information for the teeming population, particularly in developing countries; their well-being, as well as their ability to perform optimally in the work place, is largely dependent on their own nutritional knowledge, practises and nutritional statuses.

The health status of the employee is very important to

an organization as it determines the level of functionality of the employee and his ability to optimally carry out his duties and responsibilities (Oke and Asamu, 2013). A vital component of the health status of an individual is the nutritional status of that individual; it has also been demonstrated scientifically that optimized nutrition can sustain work output and concentration over extended periods of high physical and mental stress (as typically found in most health facilities in developing countries) with great success (Lemaire et al., 2010).

With the increasing work load in many hospitals and clinics; partly due to the increasing prevalence of Non-Communicable diseases (NCDs) as well as the re-emergence of many haemorrhagic diseases like Lassa Fever and Ebola viral disease, decrease in number of


16 Res. J. Food Sci. Nutr. specialist manpower and dwindling economy, many healthcare workers find it difficult to eat in the workplace, despite their long working hours (WHO, 2006). This poor nutritional practice can affect their ability to work effectively and also increase their risk of succumbing to workplace hazards and nosocomial illnesses. According to the European working conditions survey of the year 2007, 30 to 40% of workers report mental health problems and stress-related disorders which are the biggest overall cause of early death in Europe (WHO, 2006; Parent-Thirion et al., 2007).

The typical work day of health care workers is not only cognitively demanding, requiring complex decision-making in a fast-paced environment, it is also physically demanding, with extended work hours per unit time (Lemaire et al., 2010). During their work time, health care workers may be far removed from places where they can access nutritious foods and drinks. As a result, health care workers either remain hungry until after work or make-do with the snacks and food readily accessible to them.

According to reports from a national survey, the prevalence of obesity was 9.0 and 5.0% in Nigerian adult females and males respectively; a 20% increase from 2002 documented rates (Okafor et al, 2014). This rising trend of obesity in the general population shows the need for proper nutritional education from health workers, to curb attendant problems related with it like increasing prevalence of obesity related to NCDs like Hypertension, Diabetes Mellitus, certain Cancers and mental disorders.

However, a study done among nurses in Akwa Ibom state of Nigeria, reported that 62.6% were obese (Ogunjimi et al., 2010). This proportion was higher than the 2008 Nigerian Demographic Health Survey (NDHS) Data which assessed overweight and obesity among women in the general population, aged 15 to 49 years and resident in the same state, which was 34.8% (NDHS, 2008). Findings of a high prevalence of obesity among health workers is a cause of concern since they are likely to be less agile, be less efficient at work will lack the moral justification and confidence to caution their patients about the health risks of obesity.

This study therefore set out to assess the level of nutritional knowledge, eating habits and BMI of healthcare workers within different types of health facilities in Jos Metropolis.

METHODOLOGY Study area Jos Metropolis is the urban part of the state capital of Plateau state and it was established in 1915 as a Tin mining and transportation camp (NPC, 2006). Its geographical coordinates are, Latitude: 9°56′ N and Longitude 8°53′ E. It has a population of about 900,000 residents and remains one of the cosmopolitan cities in Nigeria (NPC 2006). Its temperature could get as low as

150C although it can be as warm as 310C. Most of its populace literate and are from all over Nigeria, as well as foreigners. The metropolis comprises of three districts (of the seventeen local government areas (LGAs)) in the state namely Jos North (9.9181oN & 8.8804oE), Jos South (9.4800oN & 8.5200oE) and Jos East (9.8679o N and 9.1013o E). The state capital however is made from portions of only Jos North and Jos South LGAs. Jos Metropolis accommodates a large number of government and privately owned academic, financial and health institutions. The health institutions include four (4) tertiary health facilities, two (2) secondary health facilities and over 50 public and private Primary Health care facilities within the metropolis.

Study population The study population consisted of all cadres of healthcare professionals in selected healthcare facilities within Jos Metropolis. Healthcare workers in selected healthcare facilities who were aged between 18 to 64 years of age and were currently employed in that health facility were included in the study. They must have worked for at least six (6) months in the particular health facility and must be directly involved in patient care. However, workers in health centres who were on leave from work were excluded from the study.

Study design This study was a descriptive, cross-sectional study.

Sample size determination

Sample size for the study was calculated using the single population formula (Araoye, 2005)

N =Z2pq

d2

Where: Z = Standard normal deviate at 95% confidence interval = 1.96, p = Prevalence = 83.0% = 0.83 (Prevalence of optimal nutrition and healthy eating habits among doctors in a study done in United Kingdom (Winston, 2016), q = Complementary probability = 1 – p = 1 – 0.83 = 0.17 and d = 5% = 0.05 Substituting:

N =(1.96)2 x 0.83 x 0.172

(0.05)2

N = 216.819904 = 217 Therefore, the minimum sample size of 217 healthcare workers as calculated.

Sampling technique Multistage sampling technique was used to select respondents.

Stage 1: Selection of Local Governments Jos North, Jos South and Jos East LGAs were purposively selected from the 17 LGAs in Plateau state since they comprise Jos Metropolis.

Stage 2: Selection of health facilities Stratified sampling technique was used to select the facilities to use: 1. Tertiary health care facilities formed one stratum so

one (1) out of the four (4) facilities (Jos University Teaching Hospital (JUTH)) was selected using Simple Random Sampling by balloting.

2. Secondary health care facilities formed another stratum so one (1) out of the two (2) facilities (Comprehensive Health Centre (CHC) Dadin Kowa) was selected using Simple Random Sampling by balloting.

3. Primary Health Care (PHC) facilities formed another stratum. From a list of all the Government owned PHCs in the three districts, one (1) (Township PHC) was selected using Simple Random Sampling by balloting. A similar list of privately owned PHCs was made and one (1) (Kauna Hospital) was selected also using Simple Random Sampling by balloting.

Stage 3: Selection of health workers First, proportionate sampling was applied to determine number of respondents for each institution:

Z =X x n

Y

Where: Z = Number of respondents to be selected in that facility, X = Total number of healthcare workers in that facility, Y = Total number of healthcare workers in all the selected facilities (1606) and n = Calculated Minimum sample size = 217. Institution 1 (Tertiary hospital)

Z =1450 x 217

1606 = 196; a minimum of 196 workers should

be selected Institution 2 (Secondary health facility)

Z =96 x 217

1606 = 13

Banwat et al. 17 Institution 3 (Public PHC)

Z =25 x 217

1606 = 4

Institution 4 (Private PHC)

Z =35 x 217

1606 = 5

In each of the smaller health facilities visited, the staff were selected from a list of the staff on duty at the time of the visit using Simple Random Sampling by balloting. However, in the Tertiary hospital, Departmental heads helped select the staff on duty using convenience sampling.

Data collection tools and methods

Data was collected using self-administered questionnaires. This was designed by the researchers, based on the objectives of the study. The questionnaire was pretested on twenty-five clinical medical students to ensure clarity of the questions and appropriate corrections were made before use on the study subjects.

The questionnaire was made of four sections which gathered information on socio-demographics of respondents, their nutritional knowledge and eating habits. Other data collection tools included:

Weighing scale: This was used to measure the weight of study subjects to the nearest kilogram. The subjects emptied their pockets and removed “extra clothing”, then stood erect on the weighing scale. Two readings of each subject’s weight were recorded and the average was calculated.

Stadiometer: This was used to measure the height of the study subjects to the nearest 0.1 meters. Each subject stood erect with the back of their head, shoulder, gluteus and heel touching the vertical tape measure on the stadiometer. The horizontal mobile part of the instrument was then placed flat on the crown of the subject’s head to assess their height. The weights and heights of the respondents was used to calculate their Body Mass Index using the formula:

BMI =𝑊

𝐻2

Where: BMI = Body Mass Index, W = Weight of the study subjects and H = Height of the study subjects.

Data analysis and presentation

Grading of knowledge

Respondents’ nutritional knowledge was graded as good,

18 Res. J. Food Sci. Nutr. fair or poor based on their answers to a set of questions which assessed their knowledge. Correct answers were allocated a score of +1, while incorrect answers were allocated a score of zero. Respondents’ scores were added up and graded into percentages: Good knowledge = > 75% Fair knowledge = 50 – 74.9% Poor knowledge = <50% Grading of practises Respondents’ nutritional practise was graded as inappropriate or appropriate based on their answers to a set of questions which assessed their nutritional practises at work. Correct answers were allocated a score of +1, while incorrect answers were allocated a score of zero. Respondents’ scores were added up and graded into percentages: Appropriate practise = > 50% Inappropriate practise = <50% Grading of eating habits Each subject was made to describe what he/she usually eats during working hours and the researchers classified it as “highly processed” or not based on if was “fast food” or not. The source of the food was also assessed. Grading of nutritional statuses Heights (in meters) and weights (in kilogram) of respondents were used to calculate their BMI using the formula = Weight/(Height)2 in kg/m2. This was graded as underweight (BMI of < 18.5 kg/m2), Normal (18.5 to 25.9 kg/m2), Over-weight (25 to 29.9 kg/m2) and obese (> 30 kg/m2) according to WHO standards. All data generated was collated, processed and analysed using EPI info statistical software version 3.5.4. Significant relationships were evaluated using Chi square (X2) test for qualitative variables, while a P-value of < 0.05 was considered statistically significant. A multiple regression analysis was used to assess predictors for normal BMI among the respondents. Data is presented in the form of Tables. Limitations of the study All respondents’ nutritional status was only based on their Body Mass Index (BMI); this has not been associated with much NCD correlates as much as waist-hip ratio.

However, being in the work place and on duty, most of the health workers did not agree to do further anthropometric assessments. Ethical consideration Ethical approval for this research was collected from the JUTH Ethical Committee for the study. Each respondent also gave informed verbal consent before they were enrolled into the study, after they were adequately assured of confidentiality and given the option of opting out of the study at any time if they chose to do so. RESULTS A total of 250 health workers were approached to participate in this study; only 227 consented and returned appropriately filled in questionnaires. This gave a response rate of 90.8%. The largest proportion of respondents were aged 20 to 29, most were female (54%) and married (51%). Majority spent an average of 6 to 8 hours at work (60.4%) and had worked for less than 5 years (60.8%) in that facility (Table 1).

There was no statistically significant relationship between occupation of respondents and graded knowledge. However, the Community Health workers had the highest proportion of workers with fair knowledge while the laboratory workers had the highest proportion of workers with poor level of knowledge (Table 2).

There was a statistically significant relationship between the presence of a food canteen in the health facility and the type of foods eaten by the health workers (p= 0.043). There was also an association between their sex and the type of food eaten at work (p = 0.000) (Table 3).

The odds of having a normal BMI are 3.3 times if the health worker has worked for less than 5 years. The Community Health Officers/Community Health Extension Worker is also more likely to have a normal BMI when compared to other health professionals. The Doctor has 54% of not being obese while the laboratory has the highest odds of having an abnormal BMI (72%) (Table 4). DISCUSSION Majority of respondents in the study were female and single, with less than 5 years working experience in their respective healthcare facilities. This suggests that they were young in their medical practises, they had not left school a long time ago so should have a better recall of the health related nutritional education they had been taught in school. Their nutritional knowledge was therefore expected to be graded more of “good” than “fair”, as found in this study. However, other researchers have asserted that nutritional education in many health (undergraduate)

Banwat et al. 19

Table 1. Socio-demographic characteristics of respondents.

Variable Frequency (n = 227) Percentage (100.0%)

Age group (years)

20 – 29 93 41.0

30 – 39 63 27.7

40 – 49 46 20.3

50 – 59 24 10.6

60 – 69 1 0.4

Sex

Female 123 54.2

Male 104 45.8

Marital Status

Single 116 51.1

Married 104 45.8

Widowed 7 3.1

Occupation

Doctor 42 18.5

Pharmacist 32 14.1

Nurse 62 27.3

Medical Laboratory Scientist 46 20.3

Physiotherapist 13 5.7

CHO/CHEW* 11 4.8

Others** 21 9.3

Hours spent at work daily

<6 hours 13 5.7

6 – 8 hours 138 60.8

9 – 11 hours 54 23.8

12 – 14 hours 22 9.7

Duration of employment in facility

< 5 years 137 60.4

6 – 10 years 44 19.4

> 10 years 46 20.2

*CHO/CHEW = Community Health Officers/ Community Health Extension Workers. **Others include medical laboratory technicians, dental technologists, pharmacist assistants, radiologists, radiographers among others.

institutions are insufficient for the level of healthcare services they offer (Ilmonen et al., 2012; Özçelik et al., 2007; Sodjinou et al., 2014).

There was no statistically significant relationship between respective occupation of respondents and graded knowledge on healthy nutrition. This was not expected as generally speaking, the nurses are mostly female and have the responsibility of the nutritional care for the patients; they are therefore expected to have more nutritional knowledge than the male dominated professions like the medical doctors and physiotherapists.

A facility canteen is expected to provide a varied

selection of fresh and healthy food in ideal settings. An ILO study demonstrated that good nutrition at work leads to gains in productivity and worker morale, prevention of accidents and premature death, and reductions in health care costs (ILO, 2005). According to the ILO (2005), a canteen offers both physical and psychological benefits, enabling employees to rest, nourish themselves, relieve stress and escape the monotony or industrial hazards of their work stations (Wanjek, 2005). The presence of a canteen at the workplace, can also influenced choice of food of respondents while at work. In this study, of the respondents whose health facility housed a canteen,


Table 2. Relationship between occupation of respondents and knowledge.

Occupation Graded Knowledge

Total Good Fair Poor

Doctor 18 (42.9%) 22 (52.4%) 2 (4.8%) 42

Nurse 19 (30.6%) 37 (59.7%) 6 (9.7%) 62

Pharmacist 13 (40.6%) 16 (50.0%) 3 (9.4%) 32

Medical Laboratory Scientist 9 (19.6%) 25 (54.3%) 12 (26.1%) 46

Physiotherapist 4 (30.8%) 7 (53.8%) 2 (15.4%) 13

CHO/CHEW 4 (36.4%) 6 (54.5%) 1 (9.1%) 11

Others 4 (19.0%) 16 (76.20%) 1 (4.8%) 21

Total 71 129 27 227

X2 = 18.8965; df = 12; p = 0.0911.

Table 3a. Relationship between Presence of Facility Canteen and type of food eaten at work.

Canteen Type of food eaten at work

Total Highly processed Unprocessed/mildly processed Don’t eat at work

Yes 55 (30.4%) 94 (51.9%) 32 (17.7%) 181

No 23 (50.0%) 17 (37.0%) 6 (13.0%) 46

X2 = 6.259; df = 2; p = 0.043.

Table 3b. Relationship between type of food eaten at work and sex of health workers.

Sex Type of food eaten at work

Total Highly processed Mostly unprocessed/ mildly processed Don’t eat at work

Male 28 (26.9%) 48 (46.2%) 28 (26.9%) 104

Female 50 (40.7%) 63 (51.2%) 10 (8.1%) 123

X2 = 15.2752; df = 2; p = 0.0005.

majority ate mostly unprocessed or mildly processed foods at work. This finding is corroborated by a study done in Hawaii, which identified the availability of a canteen as having an influence on the healthcare worker’s disposition to making healthier food choices (Leslie et al., 2013). Structured catering initiatives have also been found to influence food choices among health workers in two public sector hospitals in Cork, Ireland (Geaney et al., 2011). This same study reported meal intakes of total sugar, total fat, saturated fat and salt to be significantly lower where there was a catering initiative to provide nutritious food.

Majority of respondents had an adequate BMI, with a smaller percentage of respondents being obese or morbidly obese. This is however in contrast to a high prevalence of obesity among healthcare workers as reported by a South African study, irrespective of their job categories (Skaal and Pengpid, 2011). A possible reason for this difference could be because majority of the South African participants were aged 40 years and above, unlike this study where majority of respondents were aged within the younger age group of 20 to 29 years. Several studies

have attributed increased BMI to aging. Activity levels progressively decrease with age; metabolic rate also decreases with aging and translates to weight gain (Schutzer and Graves, 2004; Baum and Ruhm, 2009). Adequate BMI positively influences work productivity; workers are more agile, up and doing and have less predisposition to developing obesity-related illness such as hypertension, diabetes, and osteoarthritis. This in turn reduces illness-related work absence and improves workers’ output per time. They can also give advice and act as role models to their patients on healthy lifestyle, health promotion and disease prevention, as studies have shown that health workers become reluctant to discuss such issues with their patients, once obese or overweight (Skaal and Pengpid, 2011)

There was found to be a statistically significant relationship between occupation of respondents and BMI with the majority of nurses studied being obese or morbidly obese (45.2%). This finding was similar to that of a 2009 study done in Akwa Ibom that reported a higher prevalence of obesity among nurses (Ogunjimi et al., 2010). Nurses,

Banwat et al. 21

Table 4. Multiple Regression table showing Odds of having a normal BMI.

Variable Odds Ratio 95% CI P value

Knowledge score

Good 1 1 1

Fair /Poor 1.372 0.711 - 2.650 0.0991

Practise score

Inappropriate 1 1 1

Appropriate 1.060 0.562 - 2.000 0.856

Exercise

Yes 1 1 1

No 1.175 0.628 – 2.198 0.614

Duration of Employment

5 – 10 years 1 1 1

< 5 years 3.362 1.523 - 7.422 0.003

> 10 years 0.538 0.257 - 2.032 0.723

Occupation

Physiotherapist 1 1 1

CHO/CHEW 0.035 0.003 - 0.416 0.008

Doctor 0.543 0.136 – 2.853 0.624

Med Lab Scientist 0.723 0.159 – 3.291 0.675

Nurse 0.243 0.053 – 1.124 0.070

Pharmacist 0.406 0.087 - 1.892 0.251

in the Akwa Ibom study, never perceived themselves as being obese, but rather saw their weight as a sign of “good living”. This may explain the high prevalence of obesity amongst nurses as identified by this study. Furthermore, among health care professionals, the female population is highest among nurses; if they are within the reproductive ages, they are highly likely to be lactating or pregnant and have the attendant weight gain of such physiological/hormonal changes. However, excessive weight gain may negatively affect their agility and patient care can therefore become suboptimal, especially with the concept of bedside nursing which demands increased nurse-patient interaction.

Many of the married respondents were either obese or morbidly obese (35.6%), and there was a statistically significant relationship between marital status and BMI. This finding is corroborated by other studies carried out among healthcare workers in developing countries (Ogunjimi et al 2010; Skaal and Pegpid, 2011). This might be accounted for by the African cultural expectation placed on married individuals to put on weight once married else his/her spouse is regarded as poor, irresponsible or unloving. Other possible factors might be the age of respondents (since ages 35 to 45 years is associated with weight gain in both sexes) as well as the weight gained during pregnancy not being lost by female respondents.

Conclusion The levels of Nutritional knowledge and practice were largely fair among the studied health workers and there was no statistically significant relationship between their occupations and graded knowledge. Although most of the health workers had normal BMI, the odds of having a normal BMI are 3.3 times higher if the health worker has worked for less than 5 years. There is a need for health facilities to organize nutritional refresher courses for their staff as well as encourage them to check their BMI periodically to ensure they are healthy and agile.

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Research Journal of Food Science and Nutrition · Dr. Lye Huey Shi Department of Agricultural and Food Science Faculty of Science Universiti Tunku Abdul Rahman Jalan Universiti, Bandar