A pilot-study of the use of nutrition-related Apps and Software in Africa during the COVID-19 pandemic
- Tchuenchieu, Alex, Kesa, Hema, Koufie, Gifty, Onyenweaku, Eridiong O.
- Authors: Tchuenchieu, Alex , Kesa, Hema , Koufie, Gifty , Onyenweaku, Eridiong O.
- Date: 2021
- Subjects: Africa , COVID-19 , Eating Habits
- Language: English
- Type: Article
- Identifier: http://hdl.handle.net/10210/481113 , uj:43582 , Citation: Tchuenchieu, A. et al. A pilot-study of the use of nutrition-related Apps and Software in Africa during the COVID-19 pandemic.
- Description: Abstract: The ongoing COVID-19 pandemic and the associated lockdown measures have risen the malnutrition problem in the world, especially in Africa. The use of nutrition apps/software at individual level therefore appears as suitable solution given the context. This study aimed at assessing the actual usage level of nutrition apps/software and the determining factors. A cross-sectional study consisting of an online-survey conducted from April to May 2020 with as target Africans aged of 18 and above was carried out. A total of 460 respondents from different African countries was registered. Globally they appeared to have started using computer and smartphones since at least 5 years and this mostly at a daily frequency together with internet. A total of 52.2 % of the respondents recognized not to apply or not to know if they apply the principles of a balanced diet in their day-to-day life, but just 18% reported to be using a nutrition apps/software; COVID-19 pandemic having pushed 7% to refer more to these tools and 0.7% to start using one. South Africa nationals, people living in a household of 3-5 people and those having a monthly income above 500 USD tended to use them more. Almost half of the users report that these tools do not take into consideration foods available in their context. On the other hand, almost half of the non-users (41.5% of respondents) said they would prefer to be advised by a dietician. However up to 50.9% clearly stated they are interested in learning more about these tools, which is of quite of big interest in preventing Non-communicable diseases resurgence in relation to COVID-19 pandemic.
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- Authors: Tchuenchieu, Alex , Kesa, Hema , Koufie, Gifty , Onyenweaku, Eridiong O.
- Date: 2021
- Subjects: Africa , COVID-19 , Eating Habits
- Language: English
- Type: Article
- Identifier: http://hdl.handle.net/10210/481113 , uj:43582 , Citation: Tchuenchieu, A. et al. A pilot-study of the use of nutrition-related Apps and Software in Africa during the COVID-19 pandemic.
- Description: Abstract: The ongoing COVID-19 pandemic and the associated lockdown measures have risen the malnutrition problem in the world, especially in Africa. The use of nutrition apps/software at individual level therefore appears as suitable solution given the context. This study aimed at assessing the actual usage level of nutrition apps/software and the determining factors. A cross-sectional study consisting of an online-survey conducted from April to May 2020 with as target Africans aged of 18 and above was carried out. A total of 460 respondents from different African countries was registered. Globally they appeared to have started using computer and smartphones since at least 5 years and this mostly at a daily frequency together with internet. A total of 52.2 % of the respondents recognized not to apply or not to know if they apply the principles of a balanced diet in their day-to-day life, but just 18% reported to be using a nutrition apps/software; COVID-19 pandemic having pushed 7% to refer more to these tools and 0.7% to start using one. South Africa nationals, people living in a household of 3-5 people and those having a monthly income above 500 USD tended to use them more. Almost half of the users report that these tools do not take into consideration foods available in their context. On the other hand, almost half of the non-users (41.5% of respondents) said they would prefer to be advised by a dietician. However up to 50.9% clearly stated they are interested in learning more about these tools, which is of quite of big interest in preventing Non-communicable diseases resurgence in relation to COVID-19 pandemic.
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Fermented edible insects for promoting food security in Africa
- Kewuyemi, Yusuf Olamide, Kesa, Hema, Chinma, Chiemela Enyinnaya, Adebo, Oluwafemi Ayodeji
- Authors: Kewuyemi, Yusuf Olamide , Kesa, Hema , Chinma, Chiemela Enyinnaya , Adebo, Oluwafemi Ayodeji
- Date: 2020
- Subjects: Fermentation , Edible insect , Nutrition
- Language: English
- Type: Article
- Identifier: http://hdl.handle.net/10210/424773 , uj:36340
- Description: Abstract: Efforts to attain sustainable nutritional diets in sub-Saharan Africa (SSA) are still below par. The continent is envisaged to face more impending food crises. This review presents an overview of common edible insects in Africa, their nutritional composition, health benefits and utilization in connection with fermentation to enrich the inherent composition of insect-based products and offer foods related to existing and generally preferred culinary practice. Attempts to explore fermentation treatments involving insects showed fermentation affected secondary metabolites to induce antimicrobial, nutritional and therapeutic properties. Available value-added fermented edible insect products like paste, powder, sauces, and insect containing fermented foods have been developed with potential for more. Novel fermented edible insect-based products could effectively fit in the continent’s food mix and therefore mitigate ongoing food insecurity, as well as to balance nutrition with health risk concerns limiting edible insects’ product acceptability in SSA.
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- Authors: Kewuyemi, Yusuf Olamide , Kesa, Hema , Chinma, Chiemela Enyinnaya , Adebo, Oluwafemi Ayodeji
- Date: 2020
- Subjects: Fermentation , Edible insect , Nutrition
- Language: English
- Type: Article
- Identifier: http://hdl.handle.net/10210/424773 , uj:36340
- Description: Abstract: Efforts to attain sustainable nutritional diets in sub-Saharan Africa (SSA) are still below par. The continent is envisaged to face more impending food crises. This review presents an overview of common edible insects in Africa, their nutritional composition, health benefits and utilization in connection with fermentation to enrich the inherent composition of insect-based products and offer foods related to existing and generally preferred culinary practice. Attempts to explore fermentation treatments involving insects showed fermentation affected secondary metabolites to induce antimicrobial, nutritional and therapeutic properties. Available value-added fermented edible insect products like paste, powder, sauces, and insect containing fermented foods have been developed with potential for more. Novel fermented edible insect-based products could effectively fit in the continent’s food mix and therefore mitigate ongoing food insecurity, as well as to balance nutrition with health risk concerns limiting edible insects’ product acceptability in SSA.
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Food safety and hygiene : knowledge, attitude and practices among food handlers
- Nyawo, Thandeka, Kesa, Hema, Onyenweaku, Eridiong
- Authors: Nyawo, Thandeka , Kesa, Hema , Onyenweaku, Eridiong
- Date: 2021
- Subjects: Food safety , Hygiene practices , Knowledge
- Language: English
- Type: Article
- Identifier: http://hdl.handle.net/10210/481130 , uj:43584 , Citation: Nyawo, T., Kesa, H. & Onyenweaku, E. (2021). Food Safety and Hygiene: Knowledge, Attitude and Practices among Food Handlers. African Journal of Hospitality, Tourism and Leisure, 10(2):547-558. DOI: https://doi.org/10.46222/ajhtl.19770720-117
- Description: Abstract:
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- Authors: Nyawo, Thandeka , Kesa, Hema , Onyenweaku, Eridiong
- Date: 2021
- Subjects: Food safety , Hygiene practices , Knowledge
- Language: English
- Type: Article
- Identifier: http://hdl.handle.net/10210/481130 , uj:43584 , Citation: Nyawo, T., Kesa, H. & Onyenweaku, E. (2021). Food Safety and Hygiene: Knowledge, Attitude and Practices among Food Handlers. African Journal of Hospitality, Tourism and Leisure, 10(2):547-558. DOI: https://doi.org/10.46222/ajhtl.19770720-117
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Millennials motivation for sharing restaurant dining experiences on social media
- Koufie, Gifty Efua, Kesa, Hema
- Authors: Koufie, Gifty Efua , Kesa, Hema
- Date: 2020
- Subjects: Restaurants , Social media , Millennial
- Language: English
- Type: Article
- Identifier: http://hdl.handle.net/10210/416409 , uj:35223 , Citation: Koufie, G.E., Kesa, H. Millennials motivation for sharing restaurant dining experiences on social media.
- Description: Abstract: , This study explored the motivation for sharing restaurant dining experiences on social media and the most influential variable that shape purchase intentions and behavior of millennial consumers within the restaurant setting. Its findings affirmed the impact of Electronic word-of-mouth (e-WOM) communication on purchasing intention and behavior of millennial consumers in Johannesburg. Food and service quality were identified as the foremost motivation variables in the choice of restaurants. Amongst a number of motivational factors identified, Altruism emerged as the leading motivation for sharing positive or negative word of mouth on social media. Recommendations for restaurants include the incorporation of Social media into the marketing communication strategy of restaurants, emphasizing and incentivizing user-generated content as well as enhancing food and service quality to encourage positive e-WOM. The collective impact of factors, including access to information, Internet enabled mobile devices, social media platforms, and the proclivity of Millennial consumers for online engagement contributes in no small way to transforming the hospitality industry. This study contributes towards a better understanding of South Africa’s vibrant Millennial consumer markets with specific focus on e-WOM in the local restaurant industry. It provides context to the phenomenon of e-WOM and is expected to shape the social media strategies of restaurants in the city of Johannesburg
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- Authors: Koufie, Gifty Efua , Kesa, Hema
- Date: 2020
- Subjects: Restaurants , Social media , Millennial
- Language: English
- Type: Article
- Identifier: http://hdl.handle.net/10210/416409 , uj:35223 , Citation: Koufie, G.E., Kesa, H. Millennials motivation for sharing restaurant dining experiences on social media.
- Description: Abstract: , This study explored the motivation for sharing restaurant dining experiences on social media and the most influential variable that shape purchase intentions and behavior of millennial consumers within the restaurant setting. Its findings affirmed the impact of Electronic word-of-mouth (e-WOM) communication on purchasing intention and behavior of millennial consumers in Johannesburg. Food and service quality were identified as the foremost motivation variables in the choice of restaurants. Amongst a number of motivational factors identified, Altruism emerged as the leading motivation for sharing positive or negative word of mouth on social media. Recommendations for restaurants include the incorporation of Social media into the marketing communication strategy of restaurants, emphasizing and incentivizing user-generated content as well as enhancing food and service quality to encourage positive e-WOM. The collective impact of factors, including access to information, Internet enabled mobile devices, social media platforms, and the proclivity of Millennial consumers for online engagement contributes in no small way to transforming the hospitality industry. This study contributes towards a better understanding of South Africa’s vibrant Millennial consumer markets with specific focus on e-WOM in the local restaurant industry. It provides context to the phenomenon of e-WOM and is expected to shape the social media strategies of restaurants in the city of Johannesburg
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The causes of food waste in the national school nutrition programme in primary schools
- Mumba, Tressilia, Kesa, Hema
- Authors: Mumba, Tressilia , Kesa, Hema
- Date: 2020
- Subjects: National school nutrition programme , Food wastage , School feeding programme
- Language: English
- Type: Article
- Identifier: http://hdl.handle.net/10210/453467 , uj:40035 , Citation: Mumba, T. & Kesa, H. (2020). The Causes of Food Waste in the National School Nutrition Programme in Primary Schools. African Journal of Hospitality, Tourism and Leisure, 9(4):747-761. DOI: https://doi.org/10.46222/ajhtl.19770720-49
- Description: Abstract: The aim of the study is to explore the causes of food wastage in the National School Nutrition Programme (NSNP) of Johannesburg North Primary Schools. The study was conducted through the use of semi-structured interviews, observations and existing literature. The study revealed that there are various factors that lead to food wastage in the NSNP. The participants revealed that there is a lack of communication between the schools and the government which leads to food wastage, caused by portion size and poor delivery services. Food wasted, in school feeding programmes undermines the goals of the programme and increases the prevalence of food insecurity. The study identified a need for an increase in theory based and experiment based literature for future studies. The NSNP also aims at reducing food insecurity and malnutrition amongst learners. -Such a study aims at the prevention of food wastage in future programmes. The study identifies research gaps and challenges that need to be addressed in the design and implementation of the NSNP and the development of food waste management systems within the NSNP.
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- Authors: Mumba, Tressilia , Kesa, Hema
- Date: 2020
- Subjects: National school nutrition programme , Food wastage , School feeding programme
- Language: English
- Type: Article
- Identifier: http://hdl.handle.net/10210/453467 , uj:40035 , Citation: Mumba, T. & Kesa, H. (2020). The Causes of Food Waste in the National School Nutrition Programme in Primary Schools. African Journal of Hospitality, Tourism and Leisure, 9(4):747-761. DOI: https://doi.org/10.46222/ajhtl.19770720-49
- Description: Abstract: The aim of the study is to explore the causes of food wastage in the National School Nutrition Programme (NSNP) of Johannesburg North Primary Schools. The study was conducted through the use of semi-structured interviews, observations and existing literature. The study revealed that there are various factors that lead to food wastage in the NSNP. The participants revealed that there is a lack of communication between the schools and the government which leads to food wastage, caused by portion size and poor delivery services. Food wasted, in school feeding programmes undermines the goals of the programme and increases the prevalence of food insecurity. The study identified a need for an increase in theory based and experiment based literature for future studies. The NSNP also aims at reducing food insecurity and malnutrition amongst learners. -Such a study aims at the prevention of food wastage in future programmes. The study identifies research gaps and challenges that need to be addressed in the design and implementation of the NSNP and the development of food waste management systems within the NSNP.
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The importance of effective cultural diversity training programmes for hotels
- Nkitseng, Thabiso Carrington, Kesa, Hema
- Authors: Nkitseng, Thabiso Carrington , Kesa, Hema
- Date: 2018
- Language: English
- Type: Article
- Identifier: http://hdl.handle.net/10210/288380 , uj:31265 , Citation: Nkitseng, T.C. & Kesa, H. 2018. The importance of effective cultural diversity training programmes for hotels.
- Description: Abstract: This paper aims to establish the importance of implementing cultural diversity training programmes in South African hotels in order to assist both manager and general staff better deal with culturally associated dilemmas faced in the working environment. The paper reports on the extent of cultural diversity within South African hotels by exploring the various dimensions of cultural diversity found within the hotel workforce, the organisational stance on cultural diversity as well as cultural diversity challenges faced by both mangers and general employees. There have been many studies conducted in continents such as North America and Europe on the importance of cultural diversity, but few studies have been conducted on the importance of management participation within these studies (Reynold, Raham, & Bradetich,2013: 430). Managers participation in cultural diversity training is then vital in order to be sensitive to cultural differences so that they can review their own perceptions and behaviours making it easier to manage their diverse employees more efficiently, otherwise these cultural barriers may cause discomfort and stress for the judged party involved (Baum, Devine & Hearns, 2007). Using quantitative approach a five- point Likert – scale questionnaire was utilized in order to provide clarity on the views of managers and employees in regards to cultural diversity and the challenges both parties faced.
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- Authors: Nkitseng, Thabiso Carrington , Kesa, Hema
- Date: 2018
- Language: English
- Type: Article
- Identifier: http://hdl.handle.net/10210/288380 , uj:31265 , Citation: Nkitseng, T.C. & Kesa, H. 2018. The importance of effective cultural diversity training programmes for hotels.
- Description: Abstract: This paper aims to establish the importance of implementing cultural diversity training programmes in South African hotels in order to assist both manager and general staff better deal with culturally associated dilemmas faced in the working environment. The paper reports on the extent of cultural diversity within South African hotels by exploring the various dimensions of cultural diversity found within the hotel workforce, the organisational stance on cultural diversity as well as cultural diversity challenges faced by both mangers and general employees. There have been many studies conducted in continents such as North America and Europe on the importance of cultural diversity, but few studies have been conducted on the importance of management participation within these studies (Reynold, Raham, & Bradetich,2013: 430). Managers participation in cultural diversity training is then vital in order to be sensitive to cultural differences so that they can review their own perceptions and behaviours making it easier to manage their diverse employees more efficiently, otherwise these cultural barriers may cause discomfort and stress for the judged party involved (Baum, Devine & Hearns, 2007). Using quantitative approach a five- point Likert – scale questionnaire was utilized in order to provide clarity on the views of managers and employees in regards to cultural diversity and the challenges both parties faced.
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The rise of specialty coffee : an investigation into the consumers of specialty coffee in Gauteng
- Urwin, Roland, Kesa, Hema, Sao Joao, Erica
- Authors: Urwin, Roland , Kesa, Hema , Sao Joao, Erica
- Date: 2019
- Subjects: Specialty coffee , Consumer profile , Consumer behaviour
- Language: English
- Type: Article
- Identifier: http://hdl.handle.net/10210/400026 , uj:33367 , Citation: Urwin, R., Kesa, H. & Sao Joao, E. 2019. The rise of specialty coffee : an investigation into the consumers of specialty coffee in Gauteng.
- Description: Abstract: Specialty coffee has emerged from the coffee industry of the 20th century, with a culture on developing a better appreciation of coffee through quality beans and improved brewing methods. Consumer’s knowledge for specialty coffee has changed in recent years through the development of the international coffee industry. As a result, this trend has grown in South Africa. This study, therefore, identifies a consumer profile and the specialty coffee consumption behaviour in Gauteng, South Africa. A survey design method was used with quantitative data gathered using questionnaires and a probability stratified and simple random sampling of speciality coffee consumers in Gauteng and analysed with descriptive and inferential statistics. The results indicated that consumers are demanding quality specialty coffee with a preference for knowledgeable baristas. Consumers have been shown to have positive perceptions of specialty coffee with a market demand for the product. Globalisation has brought international expertise into the local industry thus further developing the quality and expectation of consumers. However, the education of consumers and the local hospitality industry are a perceived gap in the further growing of the specialty coffee culture in South Africa. A recommendation of this study is for the specialty coffee industry to emphasise their specialty coffee development, with a particular focus on educating consumers in Gauteng, because of the rise of specialty coffee by combining local expectations with international knowledge.
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- Authors: Urwin, Roland , Kesa, Hema , Sao Joao, Erica
- Date: 2019
- Subjects: Specialty coffee , Consumer profile , Consumer behaviour
- Language: English
- Type: Article
- Identifier: http://hdl.handle.net/10210/400026 , uj:33367 , Citation: Urwin, R., Kesa, H. & Sao Joao, E. 2019. The rise of specialty coffee : an investigation into the consumers of specialty coffee in Gauteng.
- Description: Abstract: Specialty coffee has emerged from the coffee industry of the 20th century, with a culture on developing a better appreciation of coffee through quality beans and improved brewing methods. Consumer’s knowledge for specialty coffee has changed in recent years through the development of the international coffee industry. As a result, this trend has grown in South Africa. This study, therefore, identifies a consumer profile and the specialty coffee consumption behaviour in Gauteng, South Africa. A survey design method was used with quantitative data gathered using questionnaires and a probability stratified and simple random sampling of speciality coffee consumers in Gauteng and analysed with descriptive and inferential statistics. The results indicated that consumers are demanding quality specialty coffee with a preference for knowledgeable baristas. Consumers have been shown to have positive perceptions of specialty coffee with a market demand for the product. Globalisation has brought international expertise into the local industry thus further developing the quality and expectation of consumers. However, the education of consumers and the local hospitality industry are a perceived gap in the further growing of the specialty coffee culture in South Africa. A recommendation of this study is for the specialty coffee industry to emphasise their specialty coffee development, with a particular focus on educating consumers in Gauteng, because of the rise of specialty coffee by combining local expectations with international knowledge.
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Trends in functional food development with three-dimensional (3D) food printing technology : prospects for value-added traditionally processed food products
- Kewuyemi, Yusuf Olamide, Kesa, Hema, Adebo, Oluwafemi Ayodeji
- Authors: Kewuyemi, Yusuf Olamide , Kesa, Hema , Adebo, Oluwafemi Ayodeji
- Date: 2021
- Subjects: 3D food printing , Fermentation , Healthy food structures
- Language: English
- Type: Article
- Identifier: http://hdl.handle.net/10210/481122 , uj:43583 , Citation: Yusuf Olamide Kewuyemi, Hema Kesa & Oluwafemi Ayodeji Adebo (2021): Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products, Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2021.1920569
- Description: Abstract: One of the recent, innovative, and digital food revolutions gradually gaining acceptance is threedimensional food printing (3DFP), an additive technique used to develop products, with the possibility of obtaining foods with complex geometries. Recent interest in this technology has opened the possibilities of complementing existing processes with 3DFP for better value addition. Fermentation and malting are age-long traditional food processes known to improve food value, functionality, and beneficial health constituents. Several studies have demonstrated the applicability of 3D printing to manufacture varieties of food constructs, especially cereal-based, from root and tubers, fruit and vegetables as well as milk and milk products, with potential for much more value-added products. This review discusses the extrusion-based 3D printing of foods and the major factors affecting the process development of successful edible 3D structures. Though some novel food products have emanated from 3DFP, considering the beneficial effects of traditional food processes, particularly fermentation and malting in food, concerted efforts should also be directed toward developing 3D products using substrates from these conventional techniques. Such experimental findings will significantly promote the availability of minimally processed, affordable, and convenient meals customized in complex geometric structures with enhanced functional and nutritional values.
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- Authors: Kewuyemi, Yusuf Olamide , Kesa, Hema , Adebo, Oluwafemi Ayodeji
- Date: 2021
- Subjects: 3D food printing , Fermentation , Healthy food structures
- Language: English
- Type: Article
- Identifier: http://hdl.handle.net/10210/481122 , uj:43583 , Citation: Yusuf Olamide Kewuyemi, Hema Kesa & Oluwafemi Ayodeji Adebo (2021): Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products, Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2021.1920569
- Description: Abstract: One of the recent, innovative, and digital food revolutions gradually gaining acceptance is threedimensional food printing (3DFP), an additive technique used to develop products, with the possibility of obtaining foods with complex geometries. Recent interest in this technology has opened the possibilities of complementing existing processes with 3DFP for better value addition. Fermentation and malting are age-long traditional food processes known to improve food value, functionality, and beneficial health constituents. Several studies have demonstrated the applicability of 3D printing to manufacture varieties of food constructs, especially cereal-based, from root and tubers, fruit and vegetables as well as milk and milk products, with potential for much more value-added products. This review discusses the extrusion-based 3D printing of foods and the major factors affecting the process development of successful edible 3D structures. Though some novel food products have emanated from 3DFP, considering the beneficial effects of traditional food processes, particularly fermentation and malting in food, concerted efforts should also be directed toward developing 3D products using substrates from these conventional techniques. Such experimental findings will significantly promote the availability of minimally processed, affordable, and convenient meals customized in complex geometric structures with enhanced functional and nutritional values.
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