Browsing by Author "Misihairabgwi, Jane M."

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    Inequalities of nutrition: The Namibian paradox
    (University of Namibia, 2012) Misihairabgwi, Jane M.; Rennie, Timothy
    The paradoxical coexistence of obesity with undernutrition has been we!l documented worldwide. In many developing countries, 6o % of households contain both underweight and obese individuals, a situation referred to as the "dual burden household". The Namibian population is simultaneously made up of groups of overweight and obese individuals as well as a large group of underweight individuals. Based on data collected from 2003 to 2004, 28 % of Namlbians were categorized as underweight, 11 % as overweight and 7 % as obese. Among adults, aged 30-46, 29% were categorized as overweight or obese. In a middle-income country such as Namibia, food scarcity may no longer be the driving factor behind energy intake. Instead, the availability of cheap, energy dense foods may facilitate the consumption of more calories whiJe an indoor, sedentary lifestyle would further reduce the average daily energy expenditure. Specific cultural perceptions may also encourage obesity. The 'double burden' of disease that has been created threatens to overwhelm the health services in Namibia. In this paper, we document reports on nutritional inequality internationally, and in Namibia specifically, and propose a research strategy to address the burden of the coexistence of under nutrition and obesity in Namibia. The paper documents a useful starting point for understanding the determinants of inequalities in nutritional status and provides some understanding of the causes of inequalities in nutritional status as well as the factors responsible for inequalities in health and nutritional status of individuals.
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    Traditional fermented foods and beverages of Namibia
    (2017) Misihairabgwi, Jane M.
    Background: Although traditional fermented foods and beverages play an important role in contributing to the livelihoods of Namibians through enhanced food security and income generation, there is a scarcity of information regarding their traditional production methods, microbiological and biochemical characteristics, nutritional value, and safety. Research into the processing technologies of these foods and beverages is still in its infancy; thus, there is a need to document their traditional production methods, microbiology, and biochemistry in order to evaluate their nutritional value and safety, standardize and industrialize them, where possible, and preserve them for future generations. Methods: The socioeconomic importance, traditional production methods and, where available, microbiological, biochemical, and nutritional properties and safety evaluation of commonly consumed fermented foods and beverages in Namibia are documented. Recommendations are made for potential research areas. Results: Commonly produced fermented foods and beverages in Namibia include milk-based products (omashikwa, mashini ghakushika, mabisi, and ^audaï), cereal-based beverages (oshikundu, omalodu, otombo, epwaka, okatokele, oshafuluka, maxau, and /Ho sGoas), vegetable-based fermented food, mudhika, and fruit-based beverages (ombike, omagongo, and omalunga). Conclusion: Fermented foods and beverages play a major role in the diet, socioeconomic, and cultural activities of the Namibian population. Most are spontaneously fermented. Research is scarce and should be conducted on the microbiology, biochemistry, nutritional value, and safety of the fermented foods and beverages to ensure the health of the population.