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Article
Publication date: 1 December 2004

B. Oogarah‐Pratap, R. Bholah, M. Cyparsade and K. Mathoor

In Mauritius, the school curriculum does not support the need to develop sound nutrition knowledge and food skills to combat the rising incidence of non‐communicable diseases…

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Abstract

In Mauritius, the school curriculum does not support the need to develop sound nutrition knowledge and food skills to combat the rising incidence of non‐communicable diseases. This study looks at whether adolescents who had been taught Home Economics had better nutrition knowledge than children who had not. Self‐administered questionnaires were used to collect data from adolescents, Science teachers and Home Economics teachers, randomly selected from 12 co‐educational secondary schools. It was found that the overall nutrition knowledge did not differ significantly. However, Home Economics teaching was associated with better food skills, especially among boys, and was found to be the main source of nutrition‐related information. Opines that active learning methods and Home Economics should become compulsory in all secondary schools. This was the first study of its kind conducted in Mauritius. Findings would be of most value to teachers and policy‐makers in the field of education.

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Nutrition & Food Science, vol. 34 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 February 2005

B. Oogarah‐Pratap and B.J. Heerah‐Booluck

The snacking habits of children can be a cause for concern. Little research has been undertaken on the snacking habits of Mauritian schoolchildren. This study was conducted to…

1813

Abstract

Purpose

The snacking habits of children can be a cause for concern. Little research has been undertaken on the snacking habits of Mauritian schoolchildren. This study was conducted to identify the popular snacks upper primary schoolchildren (8‐12 year old) buy at school. It also aimed at determining the factors that influenced children’s purchase of snacks.

Design/methodology/approach

Twelve primary schools were selected using stratified random sampling. Thirty children from each school were involved. Data collection methods included an interviewer‐administered questionnaire and observation of schoolchildren’s snacking habits during lunch‐time. Canteen sellers were also interviewed to gather information about the most popular snacks and their cost.

Findings

Findings revealed that most of the popular snacks were high in sugar, fat, energy or salt. Snacking habit of schoolchildren was significantly associated with age and gender (p<0.05). Children’s snacking habit seemed to be largely influenced by the cost of snacks, their taste and availability, and the amount of pocket money.

Originality/value

Previous studies on snacking habits have focused on lower primary schoolchildren (5‐7 year old) and adolescents, while this study has focused on the upper primary schoolchildren (8‐12 year old). The findings provide a sound basis for health and education authorities to develop a national policy on the sale of nutritious foods in primary school canteens.

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Nutrition & Food Science, vol. 35 no. 1
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 22 May 2009

M. Chan Sun, Y. Lalsing and A.H. Subratty

With the increasing rise in obesity and diabetes in Mauritius, the school food environment in Mauritius is becoming a major concern. No study in Mauritius has so far examined the…

1234

Abstract

Purpose

With the increasing rise in obesity and diabetes in Mauritius, the school food environment in Mauritius is becoming a major concern. No study in Mauritius has so far examined the perspective of school head teachers pertaining to food items sold in schools. The purpose of this paper is to determine the primary school food environment in Mauritius.

Design/methodology/approach

A national postal survey of all the 212 public primary schools in Mauritius was undertaken. A pilot study was initially carried out, followed by administration of a mail questionnaire to all head teachers. The methodology included a validity testing phase. Frequency and associated Pearson's and Fisher's χ2 tests were used for data analysis.

Findings

An 82.1 per cent response rate was obtained. The findings showed that a variety of food items were proposed to schoolchildren. Confectioneries were sold in 97.7 per cent schools while deep‐fried foods were on sale in 76.6 per cent schools although canteen guidelines are provided to schools. No school sold a complete meal. No statistical difference has been noted between food items sold in urban primary schools and those sold in rural primary schools (p > 0.05).

Originality/value

This national study highlights that many less healthy food choices are offered to Mauritian school children, thus undermining their health and nutrition status of Mauritian school children. There is need for urgent action to change the school food environment in order to prevent obesity among school children for a healthier Mauritius.

Details

Nutrition & Food Science, vol. 39 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 23 March 2010

Imad J. Zbib, Barbara R. Wooldridge, Zafar U. Ahmed and Sarkis Benlian

This paper aims to study country of origin perceptions of Lebanese consumers with respect to potato chips, the correlation involved between country of manufacture and consumer…

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Abstract

Purpose

This paper aims to study country of origin perceptions of Lebanese consumers with respect to potato chips, the correlation involved between country of manufacture and consumer behavior; purchase intent; and product quality.

Design/methodology/approach

Four hypotheses in respect to country of origin perceptions on potato chip purchases were tested. The research was conducted in three phases: qualitative research was done to determine key attributes in potato chip selection, these findings were used to create a questionnaire, and a sample from 326 Lebanese consumers was collected.

Findings

The paper finds that there are demographic differences in the evaluation of potation chips. The evaluation of specific attributes did not vary by country of origin and there were no differences in overall quality perceptions by country of origin. Snack food purchases appear to be low involvement purchases based on experiential qualities. Brand awareness and purchase appear not to be linked.

Research limitations/implications

It appears that country of origin is of secondary importance; yet, it is important to note the limited number of countries tested in this study. Given the tainted food scandals involving China country or origin may play a larger role in studies testing a wider variety of countries. Future research should include products not currently available in the market.

Originality/value

Given the potential for high growth in the snack food market in developing countries, this study provided valuable insight into one such market. The results indicate that more study is warranted in this area.

Details

Journal of Consumer Marketing, vol. 27 no. 2
Type: Research Article
ISSN: 0736-3761

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Article
Publication date: 16 May 2009

Irma Tikkanen

The purpose of this paper is to describe self‐reported and estimated school meal consumption patterns of the pupils and introduces the pupils' and their parents' suggestions for…

550

Abstract

Purpose

The purpose of this paper is to describe self‐reported and estimated school meal consumption patterns of the pupils and introduces the pupils' and their parents' suggestions for developing the school meals in Finland with respect to the plate model.

Design/methodology/approach

“Food choice view” concerning school meals, previous studies on developing school meals, and the plate model are briefly illustrated. The empirical data were collected in 2007 from four comprehensive schools. A total of 168 6th‐9th graders and their 83 parents returned the questionnaires.

Findings

The findings indicate that the pupils do not eat all the items of the plate model. The pupils and their parents gave the following suggestions on how to develop free school meals: more favourite dishes; more alternatives from which to choose; salads to be served as components; wider selection of salads; chilled milk, lactose‐free and fat‐free milk served with soft white bread, brown bread as well as rolls; finally, serve different components such as cold cuts on the bread.

Practical implications

The practical implications are that the pupils' and the parents' desires and wishes could be consulted more often and the municipal budget should be taken into account.

Originality/value

The pupils' self‐reported school meal consumption patterns indicate that the intake of the items belonging to the plate model could be increased by serving the pupils' favourite dishes, which could be of great importance to those in charge of health education and school catering organisations.

Details

British Food Journal, vol. 111 no. 5
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 6 November 2007

Brinda Oogarah‐Pratap

There is a strong need for nutrition education strategies that foster healthy eating from a young age in Mauritius, as the island has one of the highest rates of diet‐related…

1448

Abstract

Purpose

There is a strong need for nutrition education strategies that foster healthy eating from a young age in Mauritius, as the island has one of the highest rates of diet‐related diseases such as obesity, diabetes and cardio‐vascular diseases in the world. In order to be effective, the strategies should focus on current eating habits of adolescents. However, there is limited up‐to‐date information on the eating habits of Mauritian adolescents. This study, thus, aims to provide up‐to‐date data on the dietary habits of Mauritian adolescents.

Design/methodology/approach

A cross‐sectional study on the dietary habits of school adolescents (13‐16 years old) was conducted in 2003/2004. Stratified random sampling was used to select study participants (n = 315) from 12 secondary schools across the island. Data were collected using a self‐administered questionnaire.

Findings

Foods that are high in fats, sugar or salt and low in dietary fibre were commonly consumed by adolescents. The most popular sources of nutrition information were parents, the Science and Home Economics teachers and print materials. More than half of the adolescents (54 per cent) regularly gave dietary advice to their friends and relatives, and 41.2 per cent prepared foods at home on their own. The majority of adolescents (81.2 per cent) expressed their interest in learning more about nutrition at school.

Practical implications

Findings should provide a sound basis for local nutrition educators to identify priority areas, and thereafter develop appropriate health promotion strategies in collaboration with health and education authorities.

Originality/value

This study provides up‐to‐date baseline data on the eating habits of young adolescents in Mauritius. Moreover, it is the first study of its kind to focus on the food skills of Mauritian adolescents.

Details

Nutrition & Food Science, vol. 37 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 27 March 2009

Therishma Pathareddy Appanah, Brinda Oogarah‐Pratap and Arvind Ruggoo

Little is known about the prevalence of iron deficiency and iron deficiency anaemia in non‐pregnant adult women of low socio‐economic status. The purpose of this paper is to…

364

Abstract

Purpose

Little is known about the prevalence of iron deficiency and iron deficiency anaemia in non‐pregnant adult women of low socio‐economic status. The purpose of this paper is to determine the level of awareness of the importance and sources of iron among female factory workers in the export processing zone (EPZ) sector. The influence of socio‐economic status of these women on their consumption of iron was also studied.

Design/methodology/approach

A questionnaire survey was carried out with 300 EPZ female workers aged between 18 and 45 years old. The interviewer‐administered questionnaire gathered data on their personal background, awareness on iron and their frequency of consumption of selected foods. Qualitative analysis of the dietary habits of a sample of 32 women was made through the use of a 24 h food recall.

Findings

The findings of the study revealed that 77 per cent of the female factory workers surveyed did not know the importance of iron in their body. Chi‐square tests showed that there was an association between educational level and knowledge on the importance of iron ( p < 0.01). The residential area of the women was not associated with their awareness on iron ( p > 0.05).

Practical implications

This study can arouse the interest of professionals in the managerial cadre of the factories and the local health authorities. They can further investigate the iron status of female factory workers and subsequently take necessary measures to improve health status of the workers and their work productivity.

Originality/value

In Mauritius, there has not been any recent study on the awareness and consumption of iron among women working in the factories. Moreover, most studies done worldwide have focussed on the iron status of pregnant women. This study will therefore provide additional data on the iron status of another “at risk” group.

Details

Nutrition & Food Science, vol. 39 no. 2
Type: Research Article
ISSN: 0034-6659

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