Abstract
Objectives: The objective of the study was to determine consumer acceptance and perceptions of a ready-to-use supplementary food (RUSF) by subjects treated for human immunodeficiency virus (HIV) and HIV and tuberculosis (co-infected subjects). Design: A cross-sectional study was conducted. Subjects: One hundred and thirty-nine stable HIV-treated and HIV and tuberculosis (co-infected)-treated patients participated in the study. Sixty-eight healthy subjects served as the control group. Setting: The setting was Northdale Hospital and Grey's Hospital in Pietermaritzburg, KwaZulu-Natal. Outcome measures: Acceptance of the RUSF was assessed using a five-point facial hedonic scale by stable HIV-treated and HIV and tuberculosis (co-infected)-treated patients (n = 139) from Northdale Hospital and Grey's Hospital in Pietermaritzburg, KwaZulu-Natal. Perceptions of the RUSF were determined through focus group discussions in which HIV-treated and HIV and tuberculosis (co-infected)-treated patients (n = 43) participated. Results: The overall acceptance of the RUSF was significantly associated with the health status of the subjects (p-value < 0.05). Overall, the product was liked by more than 90% of the HIV-treated and HIV and tuberculosis (co-infected)-treated individuals compared to 85% of the control group. More than 90% of the HIV-treated and HIV and tuberculosis (co-infected)-treated individuals liked the taste, compared to 87% of the control group. The colour and mouth feel were rated to be "good" by more than 80% of the HIV-treated and HIV and tuberculosis (coinfected)- treated group, compared to approximately 70% of the healthy group. Focus group discussions revealed that the subjects perceived the mouth feel of the RUSF to be "rough", and that as a health supplement, the RUSF should be provided free of charge, or at a reasonable cost, at public health centres. Conclusion: The RUSF was found to be highly acceptable to stable HIV-treated and HIV and tuberculosis (co-infected)-treated subjects, although concern was raised about the mouth feel. © SAJCN.
| Original language | English |
|---|---|
| Pages (from-to) | 31-37 |
| Number of pages | 7 |
| Journal | South African Journal of Clinical Nutrition |
| Volume | 27 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - 1 Jan 2014 |
| Externally published | Yes |
UN SDGs
This output contributes to the following UN Sustainable Development Goals (SDGs)
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SDG 3 Good Health and Well-being
Keywords
- Consumer acceptability
- HIV
- Ready-to-use supplementary food
- Tuberculosis
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