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Potential Health Hazards associated with Consumption of locally brewed Beverage Drinks sold in Public Schools in Warri,

Potential Health Hazards associated with Consumption of locally brewed Beverage Drinks sold in Public Schools in Warri, Nigeria . Presented by Edith N. Ogbozor Walden University. PRESENTATION OUTLINE. Expected learning outcomes Background information

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Potential Health Hazards associated with Consumption of locally brewed Beverage Drinks sold in Public Schools in Warri,

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  1. Potential Health Hazards associated with Consumption of locally brewed Beverage Drinks sold in Public Schools in Warri, Nigeria. Presented by Edith N. Ogbozor Walden University

  2. PRESENTATION OUTLINE • Expected learning outcomes • Background information • Public Health Significance of the topic • Data from WHO, CDC • Water- borne diseases • Intervention measures • Conclusion • Questions / Interacting session • References • Additional Resources

  3. Learning Objectives • Sources of locally prepared , non-alcoholic beverage drinks consumed in Nigerian Primary and Secondary Schools. • Composition of the beverages. • Sources of water used in preparing the drinks. • Economic burden of water borne or water related diseases. • WHO standards for drinking water quality

  4. Background Information • Kunu-zaki drink -> a non-alcoholic fermented beverage ,widely consumed in the Northern parts of Nigeria (Amusa & Odunbakun, 2009). It has however gained popularity among the rest of the states in the country. • Zobo drink-----> an aqueous extract of calyx of roselle, Hibiscus sabdariffa, which is an annual herb that is widely cultivated in India and Africa ( Nwachukwuet al., 2007) References Amusa, N. A. & Odunbaku, O. A. (2009). Microbiological and Nutritional Quality of Hawked Kunun ( A Sorghum Based Non-Alcoholic Beverage) Widely Consumed in Nigeria. Pakistan Journal of Nutrition. 8: Nwachukwu, E., Onovo, O. M. & Ezeama, C. F. (2007). Effect of Lime on the Bacterial Quality of Zobo Drinks Locally Produced in Nigeria. Research Journal of Microbiology. 2 (10); 787 – 791.

  5. Kunun processing is mostly done by women using simple household equipment and utensils (Essien et al., 2011).Some times , these beverages are fortified with sugar, coloring agents and some undisclosed additives (trade secret). The reason for the fortifying the drinks is,” so that the nutrients loss during processing would be replaced”(Abulude et al., 2006). References Abulude, F. O., Ogunkoya, M. O., & Oni, V. A. (2006). Mineral Composition, Shelf- life, and Sensory Attributes of Fortified ‘Kunuzaki’ Beverage. Acta Sci. Pol., Technol. Aliment. 5 (1), 155-162. Essien, E. B. Monago, C. C. & Edor, E. A. (2011). Evaluation of the Nutritional and Microbiological Quality of Kunlun (A Cereal Based Non- Alcoholic Beverage) in Rivers State, Nigeria. The Internet Journal of Nutrition and Wellness. 10(2)

  6. Public Health implication of consuming locally made Beverage Drinks. Sources of contamination of the drinks ; • Poor drinking water quality • Utensils used in preparation and in packaging • Poor environmental conditions • Hygienic practice of the beverage maker

  7. Global Statistics on Water Related Diseases • Diarrheal disease represents 4.2%of the global burden of disease. (WHO,2004). • Dehydration resulting from diarrhea causes approximately 1.8 million deaths every year. • WHO estimates that up to 80% of ill health in developing countries is water and sanitation related. Reference WHO (2004) Statistical annex. In WHO Health Report 2004: Changing History. World Health Organization, Geneva, Switzerland. WHO (2008). The global burden of disease , 2004 update. Geneva.

  8. Water- borne diseases Etiologic agents include; • Rotavirus • Shigella spp. • Vibrio cholera • Escherichia coli • Salmonella spp. • Cryptosporidium • Campylobacter spp. • Gardia • Entamoeba histolytica • Yersinia spp.

  9. Intervention Measures • Educational Interventions • Parents / guardians’ support • Provision for school operated snacks stand • Improve environmental sanitation • Involve policy makers

  10. Conclusion Protection of public health by ensuring the safety of drinking water is the primary objective of drinking –water quality management ( Riza and Hrudey, 2008). In Nigeria,non-alcoholic drinks contribute to the dietary habits of the people. Since most of these beverages are made up of about 90% water ( Osuntogun and Aboaba, 2004), it therefore becomes imperative that the community is well kept abreast of the heath risks associated with water of poor quality standard. References Rizak, S. &Hrudey, S. E. (2008). Drinking –Water Safety-Challenges for Community managed Systems. Journal of Water and Health. Doi:10.2166/wh.2008.033 Osuntogun, B., & Aboaba, O. O. (2004). Microbiological and Physico- chemical Evaluation of some Non-alcoholic beverage. Parkistan Journal of Nutrition. 3 (3): 188- 192.

  11. Question and Answer Session Thank you for your time.

  12. REFERENCES Ahs, J. W., Tao, W., Löfgren, J. & Forsberg, B.C. (2010). Diarrheal Diseases in Low- and Middle-Income Countries: Incidence, Prevention and Management. The Open Infectious Diseases Journal. 4: 113-124. Abulude, F. O., Ogunkoya, M. O., & Oni, V. A. (2006). Mineral Composition, Shelf- life, and Sensory Attributes of Fortified ‘Kunuzaki’ Beverage. Acta Sci. Pol., Technol. Aliment. 5 (1), 155-162. Adeleke, R. O. & Abiodun, O. A. (2010). Physico-chemical Properties of Commercial Local Beverages in Osun State, Nigeria. Pakistan Journal of Nutrition. 9 (9); 853- 855 Amusa, N. A. & Odunbaku, O. A. (2009). Microbiological and Nutritional Quality of Hawked Kunun ( A Sorghum Based Non-Alcoholic Beverage) Widely Consumed in Nigeria. Pakistan Journal of Nutrition. 8: 20 -25.

  13. References (contd) Chen, K-T, Chen, C-J, & Chiu, J-P. (2001). A School Water Outbreak involving both Shigella sonnei and Entamoeba histolytica. Journal of Environmental Health. 64 (4),9-13. Essien, E. B. Monago, C. C. & Edor, E. A. (2011). Evaluation of the Nutritional and Microbiological Quality of Kunlun (A Cereal Based Non- Alcoholic Beverage) in Rivers State, Nigeria. The Internet Journal of Nutrition and Wellness. 10(2) Osuntogun, B., & Aboaba, O. O. (2004). Microbiological and Physico- chemical Evaluation of some Non-alcoholic beverage. Parkistan Journal of Nutrition. 3 (3): 188- 192.

  14. References (contd) Nwachukwu, E., Onovo, O. M. & Ezeama, C. F. (2007). Effect of Lime on the Bacterial Quality of Zobo Drinks Locally Produced in Nigeria. Research Journal of Microbiology. 2 (10); 787 – 791. Rizak, S. &Hrudey, S. E. (2008). Drinking –Water Safety-Challenges for Community managed Systems. Journal of Water and Health. Doi:10.2166/wh.2008.033 WHO (2004) Statistical annex. In WHO Health Report 2004:Changing History. World Health Organization, Geneva, Switzerland.

  15. Additional Resources. • Centers for Disease Control and Prevention [CDC]. www.mmwr.com • World Health Organization (2000).Global Water Supply and Sanitation Assessment 2000 Report Session.

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