Nelene Koen
Biographic Data
| ID | 7549585 |
|---|---|
| NAME | Nelene Koen |
| GIVEN NAMES | Nelene |
| FAMILY NAME | Koen |
| SIGNATURE | KOEN N |
| AFFILIATIONS | Stellenbosch University |
| ORCID | 0000-0002-2177-7631 |
| VERIFIED | Yes |
| TOTAL WORKS | 4 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 4 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2017 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 0 |
Assessing the food safety culture at a South African wet condiment manufacturer
Regulatory frameworks and industry standards increasingly recognise food safety culture (FSC); however, researchers have paid limited attention to its application in condiment manufacturing. This study investigated the existing FSC within a wet condiment manufacturing organisation based in South Africa through a secondary analysis of quantitative data from a consultative project. The quantitative assessment, which involved a mono-methodology, exp…
Exploring the development of change agents for sustainability
Purpose Among the various pro-sustainability strategies that universities adopt, Stellenbosch University’s 2030 Agenda further challenges universities to provide sustainability education that enables students to become change agents for sustainability. The Listen, Live and Learn (LLL) initiative is a co-curricular programme developed at Stellenbosch University, South Africa, that seeks to foster social cohesion and develop change agency among stu…
Perspectives from South African dietitians on infant and young child feeding regulations
Objective: This study aimed to determine the knowledge, perceptions and practices of dietitians in South Africa regarding the Regulations Relating to Foodstuffs for Infants and Young Children (R991). Design: A mixed methods, cross-sectional design was used. Setting: Quantitative data were collected using an online survey ( n 282) and qualitative data by means of two focus group discussions ( n 12). Participants: Participants were dietitians regis…
The provision of healthy food in a school tuck shop
Objective To investigate students’ tuck shop buying behaviour, choices of lunchbox items and healthy eating perceptions and attitudes at a school with a nutritionally regulated tuck shop and a school with a conventional tuck shop. Design Mixed-methods research comprising a cross-sectional survey and focus groups. Setting Bloemfontein, South Africa. Subjects Randomly selected grade 2 to 7 students from a school with a nutritionally regulated tuck …
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The provision of healthy food in a school tuck shop
Objective To investigate students’ tuck shop buying behaviour, choices of lunchbox items and healthy eating perceptions and attitudes at a school with a nutritionally regulated tuck shop and a school with a conventional tuck shop. Design Mixed-methods research comprising a cross-sectional survey and focus groups. Setting Bloemfontein, South Africa. Subjects Randomly selected grade 2 to 7 students from a school with a nutritionally regulated tuck …
Perspectives from South African dietitians on infant and young child feeding regulations
Objective: This study aimed to determine the knowledge, perceptions and practices of dietitians in South Africa regarding the Regulations Relating to Foodstuffs for Infants and Young Children (R991). Design: A mixed methods, cross-sectional design was used. Setting: Quantitative data were collected using an online survey ( n 282) and qualitative data by means of two focus group discussions ( n 12). Participants: Participants were dietitians regis…
Exploring the development of change agents for sustainability
Purpose Among the various pro-sustainability strategies that universities adopt, Stellenbosch University’s 2030 Agenda further challenges universities to provide sustainability education that enables students to become change agents for sustainability. The Listen, Live and Learn (LLL) initiative is a co-curricular programme developed at Stellenbosch University, South Africa, that seeks to foster social cohesion and develop change agency among stu…
Assessing the food safety culture at a South African wet condiment manufacturer
Regulatory frameworks and industry standards increasingly recognise food safety culture (FSC); however, researchers have paid limited attention to its application in condiment manufacturing. This study investigated the existing FSC within a wet condiment manufacturing organisation based in South Africa through a secondary analysis of quantitative data from a consultative project. The quantitative assessment, which involved a mono-methodology, exp…
Environmental health (2 works) · Medicine (2 works) · Political science (2 works) · Psychology (2 works) · Qualitative property (2 works) · Qualitative research (2 works) · Adaptability (1 work) · Adult and Continuing Education Topics (1 work) · Breastfeeding (1 work) · Breastfeeding Practices and Influences (1 work)