Background: Chronic kidney disease (CKD) is a global public health problem. All health care professionals need to be knowledgeable and competent in nutrition as it applies to health promotion, prevention and treatment of acute and chronic diseases. Nutrition intervention is an important component in optimizing diet among CKD patients. However, there is limited information on the nutrition knowledge on management of CKD among healthcare workers in Dar es Salaam Tanzania. This study assessed nutrition knowledge, attitudes and current practices of healthcare workers in management of patients with CKD in selected hospitals. Methods: This cross sectional study was conducted amongst 133 healthcare workers in renal units in selected hospitals from December 2011 to March 2012. Hospitals were purposively selected based on the availability of renal care services in the facility. Nutrition knowledge and practices were assessed using a standardized questionnaire. Knowledge levels were categorised as > 61 % "adequate"41-60 % "moderate" and 1-40 % "low". Attitudes were measured using a 5 Likert scale. Descriptive statistics were used to summarize data. Chi-square was used to test the relationship between categorical variables. A p -value of < 0.05 was considered statistically significant. Results: The mean nutrition knowledge score among health care workers was 9.8 (SD 3.12). There was a significant difference in the nutrition knowledge among carders (p ≤ 0.001). Medical specialists had a higher mean score (13.75) compared to medical doctors and nurses with mean scores 12.05 and 9.51 respectively. Other cadres had lower mean score of 8.65. Likert scale showed that 94 % had positive attitudes on the role of nutrition in preventing and treating diseases. Most of respondents (92 %) did not use any nutrition guidelines. Nutrition management were discussed occasionally during ward rounds. There were significant relationship between age group (χ 2 = 16.69; p = 0.01), work experience (χ 2 = 18.61; p < 0.01) and nutrition knowledge of participants.

The purpose of this study was to assess the barriers to food safety and hygiene principles (HACCP) in TIVET and University hospital schools in Kenya. A total of 671 respondents participated in the study (Comprising 249 from universities, 250 from Institutes of Technology, 64 from Polytechnics and 128 from Technical Institutions). Primary data sources included using structured questionnaires, taking photographs, oral interviews, observation check list and focus group discussions. Secondary sources, on the other hand, involved retrieving information from desk research where journals, books and other relevant literature were obtained. Both descriptive and inferential statistics were used to analyze the quantitative data while content analysis was used to analyze the qualitative data. The analyzed data were presented in terms of graphs and tables. The findings revealed that 31% of the respondents admitted that there were barriers. Among the barriers were: lack of knowledge (32%), lack of set standards (31%), attitude (31%), lack of time (28%), lack of motivation (27%) lack of experience (26%), lack of facilities (23%) and inadequate equipment (23%). The study concluded that various factors such as lack of knowledge, attitude, lack of motivation and inadequate facilities and equipment posed serious threats to effective implementation of proper food safety system (HACCP). It was recommended that HACCP prerequisites related to institutional facilities are put in place and stakeholders trained on adherence to the principles.

The purpose of this study was to assess the capacity of TIVET and University hospital schools in offering food safety and hygiene training in Kenya. The major areas of focus were the general availability of basic equipment, whether the available equipment were modern, extent of use of available equipment and workshop organization including drainage. A total of 671 respondents participated in the study (Comprising 249 from universities, 250 from Institutes of Technology, 64 from Polytechnics and 128 from Technical Institutions). Primary data sources included using structured questionnaires, taking photographs, oral interviews, observation check list and focus group discussions. Secondary sources, on the other hand, involved retrieving information from desk research where journals, books and other relevant literature were obtained. Both descriptive and inferential statistics were used to analyze the quantitative data while content analysis was used to analyze the qualitative data. The analyzed data were presented in terms of graphs and tables. The findings revealed that in the two categories of institutions, equipment/tools in universities were relatively higher in number compared to the other categories. In addition, not all the available tools were modern. It was observed that only 78% of the available tools were modern while 19% were not. This finding revealed that there was underutilization of available facilities in the institutions. A summary of various aspects of capacity of institutions in providing training on food safety and hygienic practices and adopting proper hygienic practices revealed that universities had a high capacity (63.5 %) relative to the other categories. On the other hand, the lowest capacity level was observed in institutes of science and technology, which had 46.4%. The findings further revealed that some institutions were wellprepared in terms of equipment and facilities, while the majority were not. Observation revealed that most of the workshops used, particularly in TVET institutions, were originally used for other purposes such as classrooms, home economics laboratory or were stores converted to production workshops. As a result, such institutions lacked basic equipment. The study concluded that TIVET and Universities had inadequate facilities and resources required to offer food safety and hygiene training courses. It was recommended that ministry of education should to identify a monitoring team to visit hospitality training workshops to assess the capacity in terms of infrastructure, facilities and equipment to determine the level of requirement in every institution. This would pave way for the upgrading of the facilities to a level that they would offer adequate training to the enrolled students.