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Educational digital foundations proficiency among first-year undergraduate students in Zambia:

2025-01-01T00:00:00Z

Title: Educational digital foundations proficiency among first-year undergraduate students in Zambia: Authors: Luchembe, Dennis Abstract: This study investigates first-year undergraduate students’ self-reported proficiency in Educational Digital Foundations (EDFs) at a university in Zambia. It highlights the need for ICT curricula to address disparities linked to issues such as gender and geographic origins in ensuring equitable digital literacy for higher education and future employment. Policymakers and educators can leverage the findings of this study to design interventions for underrepresented groups. Description: 21 pages: illustrations; Includes references.

Studies on Isolation and Identification of Streptomycete's Carotenoides /

2011-01-01T00:00:00Z

Title: Studies on Isolation and Identification of Streptomycete's Carotenoides / Authors: Sivakumari, V.; Daniel, Nicholas A. Abstract: Carotenoids are natural pigments synthesized by plants and microorganisms. The present study to isolates Streptomycetes spp from the carotenoids samples by spectroscopic and TLC methods. These pigments are not essential for other carotene-containing microorganisms, as is the case for fungi, but they are indeed very important due to their ability to act as antioxidant agents. Description: From the World Applied Sciences Journal

Study on Physicochemical Parameters of lake Malombe, Malawi /

2017-01-01T00:00:00Z

Title: Study on Physicochemical Parameters of lake Malombe, Malawi / Authors: Amalorepavanaden, Nicholas Daniel; Mony, Narayani Abstract: In the present study assessment of some physicochemical parameters of the water body of Lake Malombe in Malawi were determined during July 2016 to June 2017 at monthly intervals with an objective to analysis the physicochemical characteristics like water temperature, transparency, total suspended solids, total dissolved solids, pH, dissolved oxygen, total alkalinity, hardness, BOD and minerals studies has been done during the investigation period. During the rainy season’s total solids, total suspended solids, total dissolved solids and turbidity were maximum, which may be due to the gradual disturbances solids sedimentation and dust particles set down along with runoff rainwater. The values of pH, conductivity, hardness, calcium, dissolved oxygen and biological oxygen demands were higher during summer months. The present study enhances the quality of Lake Malombe. Description: Includes illustrations.

Blood Pressure Association with Sodium Intake from Snacks in Undergraduates /

2021-01-01T00:00:00Z

Title: Blood Pressure Association with Sodium Intake from Snacks in Undergraduates / Authors: Ajayi, Kayode; Dada, Israel O.; Chipili, Given; Akintayo, Christopher O.; Agbana, Richard D.; Fadare, Risikat I. Abstract: Processed foods are major contributors to the population’s dietary salt intake. Sodium intake is related to several adverse health outcomes, such as hypertension, cardiovascular diseases, and death. The intake of high sodium processed foods as snacks has gone up worldwide. The aim of the study was to analyze the association between blood pressure (BP) values and sodium intake from snacks. The mean weekly consumption of snacks was evaluated in 1500 randomly selected undergraduate aged 16-24 years by a food frequency questionnaire; their anthropometrics and BP values were measured by trained researchers. The mean age, metabolic equivalent of activity (METs), body mass index (BMI) and mean sodium intake from snacks per day were; 20.10±1.44 years, 25.51±10.03 METs h/week, 24.86±4.80 kg/m2 and 1.5 g/day respectively. Systolic blood pressure (SBP) ranged between 104.43±4.89mmHg and 137.27±16.71mmHg while the diastolic blood pressure (DBP) ranged from 71.24±7.83-83.11±12.03 mmHg. The SBP and DBP significantly increased from the lower to the higher tertile of sodium from snacks and with increasing frequency of salty snacks consumption (p<0.001). In the multiple logistic regression model, being in the highest SBP quartile (≥115mmHg) was significantly associated with consumption of sodium from snacks (odds ratio (OR) =8803.14; 95% confidence interval (CI) 381.18-203301.7; p =0.000), age, gender and body mass index. Also, being in the highest DBP quartile (≥70mmHg) was significantly associated with consumption of sodium from snacks (odds ratio (OR) =2.84; 95% confidence interval (CI) 1.41-5.69; P =0.003), age, body mass index, but not with gender. The study has shown that sodium intake from snack, daily frequency of consumption of salty snacks were significantly associated with BP values among the students, independently of BMI. Public education and social marketing are needed to motivate the undergraduates to choose healthier snacks with lower sodium content.