ghanaopendata/ghanaian-research-english huggingface dataset:
Nurture experiences and career aspirations of junior high school students in Berekum Municipality

The study was to find out the nurture experiences that influence JHS Students career aspirations, where students seek career information, the levels of students’ knowledge on career alternatives and measures students adopt to achieve their career aspirations in Berekum Municipality.The study covered a sample of 303 respondents randomly selected from students of five Junior High Schools in Berekum Municipality. Descriptive survey method was used for the research design. Questionnaires were used to collect the data. It was used to examine how parents, teachers, friends, peers,counsellors, siblings and extended family members influence students’ career aspiration decisions in Berekum Municipality. The data were analyzed by using research questions based on percentages, frequencies and mode.The study reveals that most Junior High School (JHS) students in Berekum Municipality have clear idea about their future career aspirations. The main sources of career information to JHS in the municipality are teachers, parents and the mass media. The major influence of JHS students in the Municipality are parents, teachers, peers and siblings, but parents are the most influential factor.Majority of the students discuss their future career aspiration decisions with parents and friends. Nursing is the career most JHS students in the Municipality aspire to. The study clearly recognizes that counsellors have very insignificant influence on JHS students’ future career aspirations in all aspects. There is an urgent need for policy makers, especially GES to provide regular in-service training and workshops on career related issues to all teachers.

Source: UCC
Nurturing Cultural Competence in Nurse Education through a Values-Based Learning Approach

Global reports of cultural insensitivity continue despite the growing evidence highlighting the importance of nurturing cultural competence development in nurse education and practice. With the widening sociocultural diversification of the patient population, it is now imperative that nurse educators establish cultural competence as a graduate capability. The recent focus on revisiting and recommitting to core nursing values is welcomed, however further consideration is needed to ensure such values are lived in nurses behaviours, when engaging with culturally diverse patients. Undergraduate nurse education needs to embrace opportunities to engrain values based learning in curriculum design and utilise innovative learning and teaching approaches that ensure cultural competence is more explicitly developed. This paper discusses the importance of providing opportunities for students to critically review approaches to care, whilst ensuring cultural competency is a more visible responsibility of the future registered nurse in delivering quality care. The authors outline some practical approaches to examining core values underpinning nursing practice in the context of cultural competence development.

Source: UCC
Nutrition Education During Pregnancy: Are Final Year Midwifery Trainees Ready to Offer this Service?

Midwives provide most of the maternity services, including nutritional counseling and education services. In Ghana, there is scarce evidence regarding the competency of midwives in providing sound nutritional advice to pregnant women. Therefore, the aim of this research was to assess the nutritional knowledge levels of final year midwifery students. A descriptive cross-sectional study was conducted, in which 562 final year midwifery students from six Midwifery Training Institutions answered 20 multiple-choice questions on nutritional-related issues during pregnancy. An average score of 9.8 (approximately 49%) was obtained by the respondents. Most (>70%) of the respondents were knowledgeable of the ideal time to start taking folic acid when planning to be pregnant and the effects of high alcohol intake during pregnancy. Key areas that require attention included recommended weight gain during pregnancy, sources and functions of micronutrients, such as folic acid, iron, vitamin C, calcium and iodine during pregnancy, and nutritional management of pregnancy-related conditions like pregnancy-induced hypertension, nausea and heartburn. The findings of this study support other reports that midwives need more training in human nutrition; and it has important implications for professional planning of curricula for midwifery education.

Source: UCC
Nutrition education during pregnancy: Are final year midwifery trainees ready to offer this service?

Midwives provide most of the maternity services, including nutritional counseling and education services. In Ghana, there is scarce evidence regarding the competency of midwives in providing sound nutritional advice to pregnant women. Therefore, the aim of this research was to assess the nutritional knowledge levels of final year midwifery students. A descriptive cross-sectional study was conducted, in which 562 final year midwifery students from six Midwifery Training Institutions answered 20 multiple-choice questions on nutritional-related issues during pregnancy. An average score of 9.8 (approximately 49%) was obtained by the respondents. Most (>70%) of the respondents were knowledgeable of the ideal time to start taking folic acid when planning to be pregnant and the effects of high alcohol intake during pregnancy. Key areas that require attention included recommended weight gain during pregnancy, sources and functions of micronutrients, such as folic acid, iron, vitamin C, calcium and iodine during pregnancy, and nutritional management of pregnancy-related conditions like pregnancy-induced hypertension, nausea and heartburn. The findings of this study support other reports that midwives need more training in human nutrition; and it has important implications for professional planning of curricula for midwifery education

Source: UCC
Nutrition intakes and nutritional status of school age children in Ghana

This paper compares nutrition intakes and nutritional status of school children from two public schools in neighbouring communities of Ghana with different school feeding programmes. One hundred and eighty-two caregiver and school-age child pairs were interviewed concerning socio-demographics, dietary practices, and food security in a cross-sectional design. The independent t-test was used to compare the contribution of the publicly funded Ghana School Feeding Programme and private School Feeding Programme meals to total daily nutrient intakes of the children. Predictors of nutritional status of the children were assessed using logistic regression models. The private school feeding programme contributed more energy, protein, and micronutrients as compared to the government school feeding programme. About two-thirds (67.0%) of the children were stunted, underweight, or anaemic. Child’s age was a significant predictor of stunting. Undernutrition was prevalent among children from both programmes. Improved quality of diet from the feeding programmes may contribute to addressing malnutrition in these children

Source: UCC
Nutrition Knowledge and Dietary Patterns in Ophthalmic Patients

Clinical significance: Ophthalmic nutrition education programs and good dietary patterns are of considerable significance to ocular health outcomes. Background: The study aimed at assessing the level of ophthalmic nutrition knowledge and to compare the dietary patterns between different ophthalmic patients. Methods: Four hundred and ninety-two adults (mean age 54.7 19.4 years) receiving care at three eye-care facilities in Ghana were surveyed: 171 had senile cataract, 162 had openangle glaucoma, and 159 had healthy eyes. A modified food frequency questionnaire was administered to elicit ophthalmic nutrition knowledge and dietary intake information of participants over the last 30 days. The results were compared between the three groups. Results: More than half of the participants (n = 267; 54.3 per cent) had received some form of education on food sources that are good for the eyes and vision, with healthy participants accounting for 50.6 per cent of this proportion. Television (55.1 per cent; 147/267), radio (49.1 per cent; 131/267) and the eye doctor (34.1 per cent; 91/267) were the most frequent sources of ophthalmic nutritional knowledge. Overall, less than one-quarter of the participants (n = 108; 22.2 per cent) were able to correctly identify one food source for at least four out of seven selected ophthalmic nutrients. Vitamin C was the most frequently consumed ophthalmic nutrient, whereas lycopene was the least taken across all groups. The average ophthalmic nutrients intake score for those with healthy eyes (59.16 [53.39–64.93]) was significantly greater than for both glaucoma patients (37.73 [32.01–43.44]) and cataract patients (34.81 [29.24–40.37]). Conclusion: In addition to poor ophthalmic nutrition awareness and knowledge, both cataract and glaucoma patients, compared to those with healthy eyes, consumed a lesser amount of nutrients considered vital for eye health and vision. Ophthalmic nutrition education is needed to improve eye-health outcomes.

Source: UCC
Nutritional composition and acceptability of biscuits fortified with palm weevil larvae (Rhynchophorus phoenicis Fabricius) and orange‐fleshed sweet potato among pregnant women

Edible insects are currently being promoted as an inexpensive alternative source of protein in underdeveloped countries due to the rising cost of conventional animal protein and the foreseen future deficit in its supply. A supplemental palm weevil larvae and orange‐fleshed sweet potato biscuit was developed as part of efforts to understand the nutritional benefits of edible insects and to predict whether these benefits will contribute to better nutrition among pregnant women in Ghana. The palm weevil larvae flour and the orange‐fleshed sweet potato flour were mixed with wheat flour in three formulations that had 0, 35, and 70% of palm weevil larvae flour, before being made into biscuits. The biscuits were subjected to proximate and mineral content analysis and sensory evaluation. Proximate and mineral composition of the biscuits increased with increasing levels of palm weevil larvae flour substitution. Among the blends, biscuits containing 70% palm weevil larvae had the highest energy and fat content, and protein content also increased by 45% compared with biscuits made from 100% wheat flour. Calcium, iron, and zinc levels also increased with increasing levels of palm weevil larvae flour substitution. However, carbohydrate and crude fiber concentrations of the biscuits decreased with increasing substitution. The overall acceptability of the biscuits as determined by sensory evaluation using pregnant women was high. Biscuits fortified with palm weevil larvae can be a nutritious snack for pregnant women

Source: UCC
Nutritional composition and consumer acceptability of African locust beans fruit pulp biscuits in WA municipality

The African locust bean (Parkia biglobosa) is one of the most important and common trees of the legume species in Northern Ghana. The study was performed to determine the nutritional composition of the Parkia pulp flour mixture. The Parkia pulp flour was obtained from the sweet yellow fruit pulp of Parkia biglobosa. Flour and biscuits were formulated from ratios of 100, 50:50, 75:25 and 25:75 for wheat and African locust pulp flour, respectively, with flour and biscuit from 100% wheat used as the control sample. Samples were analysed for their proximate composition. Proximate composition of flour indicated that dietary protein (12%), fibre (6.2%), dry matter (92.59%) and ash (1.9%) was higher in locust pulp flour compared to the control sample except for fat and oil. Minerals such as phosphorus (1678 μg/g), calcium (0.975 μg/g) and sodium (974.6 μg/g) were high in locust pulp flour compared to control sample. Similarly, the composite biscuit had higher nutrient composition compared to the control sample. The nutrients were significantly (p < 0.001) high for sample 25/75 compared to the control and 50/50 and 75/25. Mineral content was significantly (p< 0.001) different among composite biscuits. Phosphorus, calcium, sodium, and magnesium content increased with increased locust pulp flour, with sample 25/75 recorded the highest mineral content. The overall acceptability was higher for sample 25/75 (25% flour and 75% pulp flour) although all treatments and control were comparable to each other. Biscuits from Parkia pulp flour enhanced the sensory characteristics of the products. Keywords: African locust bean, nutrient composition, proximate analysis.

Source: UCC
Nutritional content of malt drinks sold on the Ghanaian market

Five different brands of malt drink sold on the Ghanaian market (Malta Guinness, Rasta malt, Vicco malt, Beta malt and Super malt) were analyzed for pH, conductivity, turbidity, total dissolved solids, protein, carbohydrate and minerals. All the malt drinks were quite acidic with pH ranging from 4.2 to 4.9. Malta Guinness recorded the highest conductivity of 1526.50 + 2.2 mS/cm and a TDS of 11.52 + 0.01 mg while Super malt recorded the lowest conductivity of 671.50 + 2.2 and 0.55 + 0.05. The protein content ranged between 0.175 g/L for Rasta Malt and 1.250 g/L for Malta Guinness. Comparing the carbohydrate content obtained in the malt drinks that ranged from 26.26 -36.29 g/L with the recommended daily intake of carbohydrate is 130 g/day, the carbohydrate content was found to be low. The order of concentration is Malta Guinness >Vicco malt > Super malt > Rasta Malt > Beta malt. Similarly, the levels of calcium, magnesium, potassium and sodium in the malt drinks were found to be generally low

Source: UCC
Nutritional Counseling for Hypertensive Patients: Have Final-Year Nursing Students Learnt Enough to Be Able to Offer Advice to Such Patients

Although nutrition education for the prevention and management of hypertension is the responsibility of registered dieticians and nutritionist, nurses also play this role particularly because there are few registered dieticians. This study was conducted to assess final-year nursing students’ level of knowledge regarding the nutritional prevention and management of hypertension. Methods. A cross-sectional study was conducted to assess their knowledge regarding the dietary management of hypertension. A total of 220 students completed a 21-itemnutritional prevention andmanagement of hypertension knowledge test. Results. Students’ knowledge about potential modifiable risk factors of hypertension such as excessive salt and alcohol intake was good. Less than half (44.5%) indicated that they will recommend an increased intake of potassium food sources to hypertensive patients. However, 70.5% incorrectly indicated that they will advise hypertensive patients to always read nutritional information on food items in order to avoid excessive intake of potassium in their diet. Conclusion.The results of this study indicate that there are some deficits in nursing students’ nutritional knowledge for managing hypertension. The findings suggest an urgent need to revise the nursing training curriculum in order to include practical information that can be applied by nursing students, after graduation.

Source: UCC
Nutritional Counseling for Hypertensive Patients: Have Final-Year Nursing Students Learnt Enough to Be Able to Offer Advice to Such Patients?

Background. Although nutrition education for the prevention and management of hypertension is the responsibility of registered dieticians and nutritionist, nurses also play this role particularly because there are few registered dieticians. This study was conducted to assess final-year nursing students’ level of knowledge regarding the nutritional prevention and management of hypertension. Methods. A cross-sectional study was conducted to assess their knowledge regarding the dietary management of hypertension. A total of 220 students completed a 21-itemnutritional prevention andmanagement of hypertension knowledge test. Results. Students’ knowledge about potential modifiable risk factors of hypertension such as excessive salt and alcohol intake was good. Less than half (44.5%) indicated that they will recommend an increased intake of potassium food sources to hypertensive patients. However, 70.5% incorrectly indicated that they will advise hypertensive patients to always read nutritional information on food items in order to avoid excessive intake of potassium in their diet. Conclusion.The results of this study indicate that there are some deficits in nursing students’ nutritional knowledge for managing hypertension. The findings suggest an urgent need to revise the nursing training curriculum in order to include practical information that can be applied by nursing students, after graduation.

Source: UCC
Nutritional counselling interactions between health workers and caregivers of children under two years: observations at selected child welfare clinics in Ghana

Background: This study evaluated the Health Works (HWs) nutritional counselling skills and information shared with caregivers. This was a cross-sectional study in which an observation checklist was used to examine Growth Monitoring and Promotion (GMP) activities and educational/counselling activities undertaken by health workers (HWs) to communicate nutrition information to caregivers, depending on the ages of the children. Methods: A total number of 528 counselling interactions between health workers and caregivers in 16 Child welfare Clinics (CWCs) in two rural districts in Ghana were observed. Frequencies were presented for the information that was obtained from each caregiver and those that were provided by the HWs during the nutritional counselling sessions. Results: About 95.1 and 61.8% of the caregiver-HW interactions involved mothers of children who were less than 6 months of age and those above 6 months respectively. HWs counselled the caregivers on appropriate nutrition for the child. Health talk messages that were shared with caregivers focused mainly on the importance of attending CWCs and vaccination of children and rarely included any teaching materials. In most of the interactions, HWs made of child’s feeding practices the past 1 month; and also did not provide advice on specific issues of IYCF. Nutritional counselling information given for non-breastfeeding children was inadequate and in some cases absent. Little attention was given to the feeding of children with animal products during counselling. Conclusion: Generally nutritional information given to caregivers who had children above 6 months was inadequate.

Source: UCC
Nutritional counselling interactions between health workers and caregivers of children under two years: observations at selected child welfare clinics in Ghana

Background: This study evaluated the Health Works (HWs) nutritional counselling skills and information shared with caregivers. This was a cross-sectional study in which an observation checklist was used to examine Growth Monitoring and Promotion (GMP) activities and educational/counselling activities undertaken by health workers (HWs) to communicate nutrition information to caregivers, depending on the ages of the children. Methods: A total number of 528 counselling interactions between health workers and caregivers in 16 Child welfare Clinics (CWCs) in two rural districts in Ghana were observed. Frequencies were presented for the information that was obtained from each caregiver and those that were provided by the HWs during the nutritional counselling sessions. Results: About 95.1 and 61.8% of the caregiver-HW interactions involved mothers of children who were less than 6 months of age and those above 6 months respectively. HWs counselled the caregivers on appropriate nutrition for the child. Health talk messages that were shared with caregivers focused mainly on the importance of attending CWCs and vaccination of children and rarely included any teaching materials. In most of the interactions, HWs made of child’s feeding practices the past 1 month; and also did not provide advice on specific issues of IYCF. Nutritional counselling information given for non-breastfeeding children was inadequate and in some cases absent. Little attention was given to the feeding of children with animal products during counselling. Conclusion: Generally nutritional information given to caregivers who had children above 6 months was inadequate

Source: UCC
Nutritional knowledge levels of nursing students in a tertiary institution: Lessons for curriculum planning

This article presents findings of a study which assessed the nutritional knowledge levels of nursing students as nurses are in a better position to serve as nutrition educators and counselors by engaging their clients in discussions that would increase their knowledge about disease prevention and management through nutrition. This was a descriptive cross-sectional study, where a selfadministered questionnaire was completed by 166 undergraduate consenting third (3rd) and final (4th) year nursing students in a public university in Ghana who answered 20 multiple choice general nutrition questions. An average score of 8.95 2.01 corresponding to 44.8%, below average, was obtained by the respondents. It was determined that the nutrition knowledge of 3.6%, 62.7% and 33.7% of the study participants was good, adequate and inadequate respectively. It was found that the differences with respect to the nutrition knowledge levels between the age groups, gender, work experience and educational background of respondents were not statistically significant at p < 0.05. The findings of this study support other reports that nurses need more training in nutrition and therefore have important implications for professionals planning curricula for nursing education at the undergraduate level in the university.

Source: UCC
Nutritional management of cirrhosis patients: A qualitative study exploring perceptions of patients and health workers in Ghana

Malnutrition is common among patients with end stage liver disease including liver cirrhosis and liver cancer. Optimal nutrition is important to reduce morbidity and mortality of these patients. There is limited qualitative data on nutritional status and management of chronic liver disease patients. We aimed to explore the knowledge, opinions and practices of cirrhosis patients and health workers in nutritional management of cirrhosis in Ghana, in order to determine whether there is a need to improve nutritional care for cirrhosis patients. Methods: We conducted a qualitative study using semi-structured interviews of cirrhotic patients (n ¼ 16) and healthcare providers (n ¼ 27) in three academic centers in Accra, Kumasi and Cape Coast (Ghana). Recruitment was by purposive sampling of patients attending specialist liver disease clinics. The recorded data were analyzed using NVivo 11 software, with generation of codes, themes and subthemes. Results: The major themes that emerged from the data included nutrition as part of care delivery during the hospital visit, nutritional recommendations, dietary changes and long-term practice improvement. The results showed that patients and health workers felt dietary recommendations for patients were frequently addressed, but could be significantly improved. We found that in the opinion of study participants, local guidelines are important and necessary in nutritional management of cirrhosis patients, and that participants felt it was difficult to change dietary habits following cirrhosis diagnosis. Conclusions: These results suggest that nutritional management of cirrhosis patients in Ghana requires improvement. Strategies to improve this could include a multi-disciplinary approach to nutritional management, development of local guidelines and continued nutritional assessment, monitoring and follow-up.

Source: UCC