The effect of consuming instant-maize porridge fortified With Termites and Moringa Oleifera Leaf powders on the nutritional status of children aged three to five years old in Thulamela Municipality, South Africa (RCT)

PHDPHN

Department of Nutrition and Dietetics

This chapter introduces the topic of the study, giving relevant background and highlighting the problem statement. It ends with the study's hypothesis, aim, specific objectives, significance, and conceptual framework. Malnutrition is the cause of deaths of eight million children under five years worldwide. Undernutrition is the leading cause of over one-third of children's deaths, mainly from pneumonia and diarrhoea. Additionally, in 2015, zinc deficiency and anaemia prevalence in the Vhembe District preschool children in Limpopo Province was 42.6% and 28%, respectively. This study investigated the effect of consuming instant-maize porridge fortified with termite and Moringa oleifera leaf powders on the nutritional status of children aged three to five years old. The research method used was quantitative. The study was conducted in Thulamela Municipality, one of the four municipalities in the Vhembe District. A randomised controlled trial was used, whereby participants were randomly assigned into either an experimental or control group. Twenty children from six preschools (three for the control and three for the experimental groups) participated in the study. The study was conducted in four phases, namely, Phase 1: the preparation of fortified instant-maize porridge and the assessment of safety and nutrient content of the product; Phase 2: a baseline study was done; Phase 3: participants were assigned to experimental and control groups. The consumption of 100% instant-maize porridge by the control group and fortified (80% maize, 15% termite powder and 5% Moringa oleifera powder) maize porridge by the experimental group for six months was done and Phase 4: post-intervention data collection and comparison of Phases 2 to 4 were made. The samples were prepared at the Department of Food Science & Technology at the University of Venda. Ethical certification was sought from the University of Venda Research Ethics Committee to conduct the study.

NRF