Muthulisi Siwela
Biographic Data
| ID | 815918 |
|---|---|
| NAME | Muthulisi Siwela |
| GIVEN NAMES | Muthulisi |
| FAMILY NAME | Siwela |
| SIGNATURE | SIWELA M |
| AFFILIATIONS | University of KwaZulu-Natal |
| ORCID | 0000-0001-8703-9431 |
| VERIFIED | Yes |
| TOTAL WORKS | 6 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 6 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2014 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 0 |
Food production diversity based on food groups is associated with minimum dietary diversity and dietary diversity among lactating mothers residing in subsistence farming households in rural Kyankwanzi…
The MFGPD is positively associated with MDD-W, while WDD increases as FGPD increases among lactating mothers in the study area. Promoting food production diversity based on food groups has the potential to improve WDD and achieve MDD-W among lactating mothers in the study area
An Assessment of the Food and Nutrition Security Status of Weaned 7–12 Months Old Children in Rural and Peri-Urban Communities of Gauteng and Limpopo Provinces, South Africa
This study assessed the food and nutrition security status of children receiving complementary food in rural and peri-urban communities. A group of 106 mothers from Lebowakgomo village and Hammanskraal Township, respectively, participated in the survey. Additionally, six focus group discussions were conducted per study area to assess the mothers' perceptions about children's food access. The Children's Food Insecurity Access Scale (CFIAS) was use…
The Multifaceted Nature of Food and Nutrition Insecurity in South Africa
A composite measurement to harmoniously capture all the pillars of food security has not yet been discovered. Food availability in sufficient quantities at all times does not necessarily mean nutrition security as compromised food quality may lead to malnutrition. This paper shows the multifaceted and complex nature of measuring food and nutrition insecurity of 136 caregivers and their children attending nutrition rehabilitation programme. A mult…
Acceptance of a Complementary Food based on Provitamin A-Biofortified Maize and Chicken Stew
This study aimed to determine the acceptance of a composite complementary food prepared with provitamin A-biofortified maize and chicken stew by caregivers (n=59) in rural KwaZulu-Natal. Grains of two provitamin A-biofortified maize varieties and a white variety (control) were used as the major ingredient in the composite complementary foods. The sensory acceptability of the complementary foods was rated using a five-point facial hedonic scale. F…
Methods of preparation of Swazi traditional fermented foods
Fermentation is an age old technique of preserving food in many communities. A wide range of fermented products are prepared by varying the types of raw materials, utensils, and fermentation times. Several fermented foods are consumed in Swaziland. A survey of the types of fermented foods, preparation methods, and utensils used was done in the Hhohho region of Swaziland. The current study aimed at documenting the preparation methods of emahewu, e…
Consumer Perceptions and Acceptability of Egg Powder as a Preservation Technique for Rural Household Food Security in Impendle, KwaZulu-Natal, South Africa
The acceptability of egg powder to rural house-holds was investigated. A survey was conducted using 120 community members to assess egg utilisation. Sixty three of the survey participants evaluated the sensoryacceptability of a scrambled commercial egg powder compared to a fresh scrambled egg and also participated in acomplementary Focus Group Discussion. Egg-laying chickens were owned by 88% households. All the householdmembers consumed and valu…
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Consumer Perceptions and Acceptability of Egg Powder as a Preservation Technique for Rural Household Food Security in Impendle, KwaZulu-Natal, South Africa
The acceptability of egg powder to rural house-holds was investigated. A survey was conducted using 120 community members to assess egg utilisation. Sixty three of the survey participants evaluated the sensoryacceptability of a scrambled commercial egg powder compared to a fresh scrambled egg and also participated in acomplementary Focus Group Discussion. Egg-laying chickens were owned by 88% households. All the householdmembers consumed and valu…
Methods of preparation of Swazi traditional fermented foods
Fermentation is an age old technique of preserving food in many communities. A wide range of fermented products are prepared by varying the types of raw materials, utensils, and fermentation times. Several fermented foods are consumed in Swaziland. A survey of the types of fermented foods, preparation methods, and utensils used was done in the Hhohho region of Swaziland. The current study aimed at documenting the preparation methods of emahewu, e…
Acceptance of a Complementary Food based on Provitamin A-Biofortified Maize and Chicken Stew
This study aimed to determine the acceptance of a composite complementary food prepared with provitamin A-biofortified maize and chicken stew by caregivers (n=59) in rural KwaZulu-Natal. Grains of two provitamin A-biofortified maize varieties and a white variety (control) were used as the major ingredient in the composite complementary foods. The sensory acceptability of the complementary foods was rated using a five-point facial hedonic scale. F…
An Assessment of the Food and Nutrition Security Status of Weaned 7–12 Months Old Children in Rural and Peri-Urban Communities of Gauteng and Limpopo Provinces, South Africa
This study assessed the food and nutrition security status of children receiving complementary food in rural and peri-urban communities. A group of 106 mothers from Lebowakgomo village and Hammanskraal Township, respectively, participated in the survey. Additionally, six focus group discussions were conducted per study area to assess the mothers' perceptions about children's food access. The Children's Food Insecurity Access Scale (CFIAS) was use…
The Multifaceted Nature of Food and Nutrition Insecurity in South Africa
A composite measurement to harmoniously capture all the pillars of food security has not yet been discovered. Food availability in sufficient quantities at all times does not necessarily mean nutrition security as compromised food quality may lead to malnutrition. This paper shows the multifaceted and complex nature of measuring food and nutrition insecurity of 136 caregivers and their children attending nutrition rehabilitation programme. A mult…
Food production diversity based on food groups is associated with minimum dietary diversity and dietary diversity among lactating mothers residing in subsistence farming households in rural Kyankwanzi…
The MFGPD is positively associated with MDD-W, while WDD increases as FGPD increases among lactating mothers in the study area. Promoting food production diversity based on food groups has the potential to improve WDD and achieve MDD-W among lactating mothers in the study area
Agriculture (4 works) · Food Security and Health in Diverse Populations (4 works) · Medicine (4 works) · Biology (3 works) · Child Nutrition and Water Access (3 works) · Environmental health (3 works) · Food security (3 works) · Geography (3 works) · Business (2 works) · Economics (2 works)