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Knowledge, Attitude and Practice of Heath Care Workers Regarding Transmission and Prevention of Hepatitis B Virus Infection, White Nile State, Sudan, 2013
Taha Ahmed Elmukashfi Elsheikh,
Siham Ahmed Balla,
Asma Abdelaal Abdalla,
Mawahib Ahmed Elawad Abu Elgasim,
Zeinab Swareldahab,
Abdelgadir Ali Bashir
Issue:
Volume 4, Issue 2, March 2016
Pages:
18-22
Received:
8 March 2016
Accepted:
16 March 2016
Published:
29 March 2016
Abstract: Background: Hepatitis B virus infection is a serious blood borne disease. The objective was to determine the knowledge, attitude and practice of heath care workers regarding transmission and prevention of hepatitis B virus infection. Method: A cross‐sectional, hospital- based study carried out in White Nile State, Sudan. Three hundred eighty five health care workers were selected randomly from thirteen hospitals. Structured questionnaire was used for the interview. Knowledge was tested by 16 variables related to mode of transmission and prevention. Cronbach’s Alpha of 16 variables was 0.8. Quartile range was used to identify cutoff points for knowledge levels. Knowledge levels were determined as adequate, moderate and poor. Chi-Square test was used to test the knowledge against workers` characteristics. Result: Education of the workers was significantly associated with knowledge of health care workers about HBV transmission and prevention. Age, sex and marital status were not associated with the level of knowledge. Laboratory technicians and labors have poor knowledge compared to doctors, pharmacist, nurses, midwives and theater operators. More than 80% of health care workers were aware about the availability of protective measures in hospitals. They were significantly practicing sterilizing instruments, wearing gloves and screened the donated blood. The attitude of health care workers after suspicious of being infected had shown that 220 do nothing, 99 consider cautery and 57 believe in voluntary testing. Conclusion: Educated health care workers have adequate knowledge about HBV transmission and prevention and labors were having poor knowledge. Health care workers that aware of available protective measures were sterilizing instruments, wearing gloves and screening the donated blood. The majority of HCWs do nothing after suspicious of HBV infection. Health awareness about hepatitis B virus is needed to target labors, laboratory technicians and other para-medical staff.
Abstract: Background: Hepatitis B virus infection is a serious blood borne disease. The objective was to determine the knowledge, attitude and practice of heath care workers regarding transmission and prevention of hepatitis B virus infection. Method: A cross‐sectional, hospital- based study carried out in White Nile State, Sudan. Three hundred eighty five h...
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Factors Hindering Formal and Informal Nursing Mentorship Programs in Kenyan Public Universities
Sherry Oluchina,
Lucy K. Gitonga
Issue:
Volume 4, Issue 2, March 2016
Pages:
23-29
Received:
24 February 2016
Accepted:
4 March 2016
Published:
31 March 2016
Abstract: Introdruction: Mentorship was a one to one reciprocal relationship between a more experienced and knowledgeable mentor and a less experienced mentee. Objective: The study aim was to evaluate barriers of formal and informal nursing mentorship programs in Kenya public universities. Methods: The study utilized a cross-sectional study design. It used both qualitative and quantitative methods in data collection where 305 mentees and mentors participated. Simple random, purposive and snowball non probability samplings were used to select participants. Exploratory and thematic content analyses were done. Results: Barriers encountered were work overload, lack of recognition of mentors, roles of mentors and mentees not clear, lack of support from mentors and institutions, unavailability of mentors, unfit mentor-mentee ratio, inappropriate mentor-mentee matching, unfit personality traits and inadequate time. Recommendations: The study therefore recommended that, all the stakeholders should be encouraged to evaluate nursing mentorship programs in institutions’ of higher learning.
Abstract: Introdruction: Mentorship was a one to one reciprocal relationship between a more experienced and knowledgeable mentor and a less experienced mentee. Objective: The study aim was to evaluate barriers of formal and informal nursing mentorship programs in Kenya public universities. Methods: The study utilized a cross-sectional study design. It used b...
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Impact of Sorghum and Nabag (Ziziphusspina-Christi) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread
Emad Mohamed Ali Karrar,
Weining Huang,
Feng Wang,
Chun Li Jia
Issue:
Volume 4, Issue 2, March 2016
Pages:
30-38
Received:
19 March 2016
Accepted:
24 March 2016
Published:
31 March 2016
Abstract: Sourdoughs were produced from sorghum and nabag flour using Lactobacillus plantarum and L. brevis and added to a basic bread formulation (10% and 20% addition levels). Dough fermentation, quality and shelf life of wheat bread were examined. Acidification characteristics (pH and total titratable acidity), total bacteria count, fermentation end-products (malic acid, lactic acid, acetic acid, citric acid, succinic acid, fumaric acid and ethanol) and soluble carbohydrates (arabinose, galactose and glucose) contents were measured during both sorghum sourdough and nabag sourdough. Some differences between L. plantarum and L. brevis in acidification properties, fermentation end-products and soluble carbohydrates availability were observed both in sorghum sourdough and nabag sourdough. Addition of sorghum and nabag sourdough starters progressively decrease pH and increased TTA values compared to the control dough and bread. Addition of sorghum and nabag sourdough significantly decreased dough water absorption and increased maximum gas fermentation height, total gas volume, gas retention volume, thereby sorghum and nabag sourdough has positive effect to improve of the fermentation properties of dough. The results showed that dough prepared with 10% and 20% sorghum and nabag sourdough starters had a positive impact on bread quality properties, whereas nabag sourdough starters showed higher volume and moisture content and better textural properties during storage than samples of sorghum sourdough and control.
Abstract: Sourdoughs were produced from sorghum and nabag flour using Lactobacillus plantarum and L. brevis and added to a basic bread formulation (10% and 20% addition levels). Dough fermentation, quality and shelf life of wheat bread were examined. Acidification characteristics (pH and total titratable acidity), total bacteria count, fermentation end-produ...
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