Evaluating the influence of nutrition determinants on construction workers’ food choices
- Authors: MUSONDA, I. , OKORO, C. S.
- Date: 2017
- Subjects: Construction workers , Determinants , Nutrition
- Language: English
- Type: Article
- Identifier: http://hdl.handle.net/10210/251685 , uj:26219 , Citation: MUSONDA, I. & OKORO, C.S. 2017. Evaluating the influence of nutrition determinants on construction workers’ food choices.
- Description: Abstract: Nutritional knowledge as well as economic, social, biological and cultural factors have been known to determine an individual’s food choices. Despite the existence of research on the factors which influence nutrition globally, there is little known about the extent to which these factors influence the food choices of construction workers, which in turn influences their health and safety during construction activities. The present paper investigates the extent to which construction workers’ nutrition is influenced by nutritional knowledge, as well as economic, environmental, social, psychological and physiological factors. A field questionnaire survey was conducted on site construction workers in the Gauteng Province of South Africa...
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Identifying factors influencing construction workers’ food choices in Gauteng, South Africa: A pilot investigation
- Authors: Okoro, C. , Musonda, I. , Agumba, J.
- Date: 2016
- Subjects: Construction , Health and safety , Nutrition
- Language: English
- Type: Article
- Identifier: http://ujcontent.uj.ac.za8080/10210/390987 , http://hdl.handle.net/10210/122323 , uj:20639 , Citation: Okoro, C, Musonda, I. & Agumba, J. 2016. Identifying factors influencing construction workers’ food choices in Gauteng, South Africa: A pilot investigation.
- Description: Abstract: Background: Nutrition is linked with health and safety performance of workers. However, there is scant literature focusing on the nutrition of construction workers, especially in South Africa. Methods: This pilot study investigated the factors that influence the nutrition of construction workers. A survey was conducted and data were analysed using Microsoft Excel to determine mean scores and to rank the factors. Results: Nutritional knowledge, economic factors and physiological factors were identified as influencing construction workers’ food choices. Conclusion: These findings provide information that can be used for targeting construction workers’ nutrition which could, in turn, improve health and safety performance on construction sites. Identifying nutrition-influencing factors allows for the design of intervention programmes for construction workers.
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Identifying worksite intervention strategies to improve construction workers’ nutrition : a review of literature
- Authors: Okoro, Chioma Sylvia , Musonda, Innocent , Agumba, Justus Ngala
- Date: 2017
- Subjects: Construction workers , Health and safety , Nutrition
- Language: English
- Type: Conference proceedings
- Identifier: http://hdl.handle.net/10210/241749 , uj:24919 , Citation: Okoro, C.S., Musonda, I. & Agumba, J.N. 2017. Identifying worksite intervention strategies to improve construction workers’ nutrition : a review of literature.
- Description: Abstract: The nutrition of construction workers appears to be understudied despite anecdotal evidence that suggests that it is closely linked to health and safety (H&S) performance and productivity of the workers on construction sites. The objective of this paper is to identify possible worksite interventions to improve the nutrition of construction workers. A review of literature based on both South African and international context was conducted from journal, conference proceedings, books, magazines, theses and dissertations. Findings revealed that supplementary feeding programmes, nutrition education and environmental and/organizational changes could beget better nutritional behaviour among construction workers, whose food choices comprise mainly of fast-foods and fizzy drinks. The study emphasizes the need for nutrition of construction workers to be given adequate consideration on worksites.
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Evaluating the influence of nutritional determinants on construction workers’ nutritional intake
- Authors: Okoro, C.S. , Musonda, I. , Agumba, J.
- Date: 2016
- Subjects: Determinants , Nutrition , Construction workers
- Language: English
- Type: Article
- Identifier: http://hdl.handle.net/10210/216740 , uj:21547 , Citation: Okoro, C.S., Musonda, I. & Agumba, J. 2016. Evaluating the influence of nutritional determinants on construction workers’ nutritional intake.
- Description: Abstract: Nutritional knowledge, economic, social, biological and cultural factors have been known to determine an individual’s food choice and intake. Despite the existence of research on the factors which influence nutrition globally, there is little known about the extent to which these factors influence the nutrition of construction workers, which in turn influences their health and safety performance during construction activities. The present paper investigates the extent to which construction workers’ nutrition is influenced by knowledge, economic, social, biological and cultural factors. A field questionnaire survey was conducted on site construction workers in the Gauteng Province of South Africa. Principal components analysis and multiple regression analysis were used to analyze the data. Findings revealed that consumption of foods termed alternative foods including dairy products, eggs, nuts, fish and cereals, was influenced by nutritional knowledge and resources. Foods termed traditional core foods were identified to be influenced by cultural background; foods termed secondary core foods comprising fruits and vegetables were reported to be influenced by economic factors, resources and cultural background; while foods termed core foods were mostly influenced by nutritional knowledge. By providing evidence of the factors which most influence selection and consumption of certain foods by construction workers, relevant nutrition interventions will be designed and implemented, taking cognizance of these factors.
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The comparative effect of two anti-inflammatory diets on Interleukin-6 levels and weight loss in overweight females
- Authors: Groenewald, Chantell
- Date: 2013-04-18
- Subjects: Interleukin 6 levels , Weight loss , Reducing diets , Nutrition , Inflammation - Alternative treatment
- Type: Thesis
- Identifier: uj:7462 , http://hdl.handle.net/10210/8321
- Description: M.Tech. (Homoeopathy) , Overweight and obesity is an excessive accumulation of fat and can be classified using the body mass index (BMI). Being overweight has a whole host of health-related risks, which includes metabolic syndrome and diabetes mellitus type II to name a few (Goedecke et al. 2005). Interleukin 6 (IL-6), secreted from the adipose tissue surrounding the waist line is responsible for a state of systemic chronic low level inflammation and plays a crucial role in the development of diseases associated with being overweight (Fantuzzi, 2005). Food sensitivities further contributes to this state of low level chronic inflammation. Symptoms of food sensitivities include, difficulty losing weight as well as over eating, which hinders weight loss in over weight individuals (Joyal, 2010). Anti-inflammatory diets such as the Mediterranean diet focuses on a diet rich in antiinflammatory foods, which is known to decrease chronic low level inflammation caused by being overweight and obese. (Galland, 2010). The aim of this study was to determine the comparative effect of the Mediterranean diet to a modified Mediterranean diet (excludes common food sensitivities) on the circulating levels of the inflammatory cytokine interleukin-6 (IL-6) in overweight females by measuring weight loss and IL-6 levels. The study was an experimental comparative study involving thirty female participants who were between the ages of 20-45 and were overweight (BMI 25-30 kg/m²). Potential participants attended an initial interview where they were screened by means of inclusion and exclusion criteria as well as a physical exam that included vitals, weight (kg), waist measurement (cm), hip-to-waist ratio and calculation of BMI. Individuals who met these criteria were sent for blood tests to measure their Interleukin 6 levels (IL-6). Those individuals with an IL-6 level of greater than 0.96pg/ml were then contacted to set up a first appointment. Participants were allocated to either the modified Mediterranean diet or to the Mediterranean diet using matched pairs. Participants attended a three week as well as a 6 week follow up to tract weight-loss progress.
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