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Now showing items 31-38 of 38
Food Safety Culture in Selected Small and Medium Scale Enterprises in Uganda.
(Makerere University, 2023-11-30)
Inadequate product safety can lead to foodborne illnesses thus negatively impacting consumer health, trade and success of food business enterprises. Food product safety is strongly related to the culture of an organization. ...
Assessing fortification compliance and nutrient retention: a comprehensive study on maize millers and flour in the Kampala Metropolitan Area
(Makerere University, 2023-12)
Adequate intakes of micronutrients are required for the immune system to function efficiently. However, a large percentage of people around the world are suffering from micronutrient deficiency, also known as ‘hidden hunger’ ...
Assessment of food safety management systems of restaurants in Kawempe and Kampala Central Divisions of Kampala District
(Makerere University, 2023-12)
Food borne disease outbreaks are caused by the consumption of contaminated foods that maybe linked to improper food handling practices at food serving establishments. In Uganda, the greatest factors contributing to food ...
Food safety culture of supermarket fast food handlers in Kampala
(Makerere University, 2023-12)
This study presents a comprehensive evaluation of food safety culture (FSC) among fast food handlers within Kampala's supermarkets, which is a sector continues to grow in due to its nature of convenience, great taste and ...
Development and optimization of the production process for a composite snack bar for children 5 to 13 years
(Makerere University, 2023)
Malnutrition is one of the major causes of morbidity among children worldwide especially in low- and middle-income countries like Uganda. As a result, many parents depend more on snacks and other fast foods for their ...
Nutrition education to promote consumption of low-cost fish products to improve nutritional status of children 6-23 months in Kampala.
(Makerere University, 2023-11-30)
Background: Ugandan children’s complementary diets are mainly composed of starchy staples (cereals, roots, tubers, and bananas), with legumes as the main protein source and low consumption of fruits, vegetables, and animal ...
Development of noodles from new Sorghum (Sorghum bicolor (L.) Moench) varieties flour
(Makerere University, 2023-11-10)
Sorghum is one of the common staple foods in Africa. Minimal value addition has been done to sorghum despite it being considered a health food due to its nutritional composition. This study aimed to utilize sorghum in ...
Assessment of Water Availability using Water Evaluation and Planning (WEAP) model in Namatala River Catchment.
(Makerere University, 2023-12)
Trends in global population growth coupled with effects of climate change are a threat to water availability as experienced in Namatala River Catchment (NRC), Mbale, Uganda. This study was conducted to quantify and ...