Browsing by Author "Venance, Mario"

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Iodine status and dietary habits among Primary School children in Kinondoni, Tanzania
(NM-AIST, 2021-07) Venance, Mario
Tanzania is one of the countries where excessive iodine intake has been reported; hence intervention and identification of possible causes is required. The present study assessed iodine status and determined the critical contributors to excessive iodine intake in school children from Kinondoni, Tanzania. A total of 322 pupils and 30 food vendors provided salt samples for iodine analysis. Urinary iodine concentration (UIC) was spectrophotometrically determined in 266 sub-sampled children using the ammonium-persulfate digestion method. Information on dietary habits was collected using the Food Frequency Questionnaire and 24 hours dietary recall. Anthropometric values were determined by measuring children’s height and weight. Moreover, Knowledge, Attitude, and Practices study was done using a modified specific iodine deficiency-related questionnaire. Of the salt samples, 87% were adequately iodized with mean 53.94 ± 13.02, indicating over iodization. The median UIC was 401 µg/L, signifying excessive iodine intake. Twelve percent were overweight or obese and only 46.6% of pupils and 53.3% of food vendors had good knowledge of iodized salt utilization. Discretionary salt use (67.3%), higher consumption of potato chips (53.5%) and fried cassava (59.0%) were associated with a higher risk of excessive iodine intake. Potato chips (Adjusted Odds Ratio [AOR] =9.04, 95% CI: 3.61-22.63) and fried cassava consumption for 4-7 days/week (AOR=11.08, 95% CI: 3.45- 35.54) were significantly associated with excessive iodine intake. Discretionary salt intake significantly contributes to the high iodine status of schoolchildren in the study area. This effect can be reduced by public health campaigns to decrease salt consumption and improve salt iodation practices.
Knowledge and Utilisation of Lodised Salt by School Children and Food Vendors in Dar es Salaam, TanzaniaKnowledge and Utilisation of Lodised Salt by School Children and Food Vendors in Dar es Salaam, Tanzania
(EAHR, 2023-11-30) Venance, Mario; Kimywe, Judith; Martin, Haikael
Background: Universal Salt Iodisation (USI) is globally accepted as a cost-effective strategy for controlling Iodine Deficiency Disorders (IDD). However, there is a paucity of data on the proper use of iodised salt among food vendors. Thus, the present study assessed the School food environments and iodised salt practices among school food vendors in Tanzania. Methods: A cross-sectional study was conducted involving 322 school children and 30 school food vendors. A stratified multistage followed by a systematic random sampling technique was used to recruit schools and children. Salt samples were collected from food vendors and analyzed using the iodine rapid field test kit and then analyzed quantitatively using an iodometric titration method. The data on knowledge, attitude, and practices was collected using customized Iodine deficiency-related questionnaires recommended by FAO to assess iodine deficiency-related factors. For school food environments, 3 tools were designed and used to get information; the teachers, students, and school food vendors’ tools. A chi-square test was used to establish an association between variables. Results: About 76.7% of the salt samples from school food vendors were adequately iodised (≥15 ppm) with the mean iodine content of 39.26 ± 11.06. More than half (70%) of the food sold around school compound were junk food. Half (63.3%) of the food vendors had poor practices of iodised salt utilisation. Conclusion: A substantial achievement has been made in awareness creation of the importance of using iodised salt. Nonetheless, there is a limited knowledge on salt handling practices including discretionary salt use exacerbated by poor school food environment. To optimally eliminate IDDs, the government should now place more emphasis on proper salt handling practices from the production site, food handlers, and much more to consumers. School children should be encouraged on healthy eating habits, by improving school feeding programs and change the current food environments in schools