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Health care
Those who took part in the community engagements are: From left Dr Kamo Mothibi from the UFS, Irene Mokgadi from CUT, Dr Mosebi Thejane (UFS), Ahlume Nkumbesi (UFS), Dr Lebogang Mogongoa (CUT), Minnie Mbokazi (UFS), Dr Happy Phage (CUT), Dr Phindile Shangase (UFS) and Teboho Mhlanga from the Free State Department of Health. Seated in from are Meshack Mothupi, driver from CUT, and Sipho Zulu (UFS).

The Division of Public Health at the University of the Free State (UFS) together with the Central University of Technology (CUT), and the Free State Department of Health’s Disability Unit, held community engagements recently by visiting rehabilitation services in Bloemfontein. 

These engagements were part of the co-funded project: Capacity building for the use of implementation science in various typologies in low- and middle-income countries for the prevention and/or management of the quadruple burden of disease. This was phase two in this project with the last phase including a symposium that is expected to take place on 1 April on the UFS Bloemfontein Campus.

Qhomane Mhlanga, a representative from the Free State Department of Health who is actively involved in this project, and her team, identified rehabilitation services for a case study. They also identified stakeholders to be visited during this community engagement in order to gather information on their engagement with Mangaung University of the Free State Community Partnership Programme (MUCPP). The team also visited stakeholders at the Phelang Disability Home, Carel du Toit Special School, and the Department of Education (Inclusive Education). 

 

Research to improve health care service

Dr Phindile Shangase from the Division of Public Health, and Principal Investigator at UFS, says the purpose of community visits was to engage service providers on the implementation strategies. This includes analysing alignment of implementation strategies with the policy (National Rehabilitation Policy 2000, Free State Rehabilitation Policy Guidelines, Framework and Strategy for Disability and Rehabilitation Service in South Africa 2015-2020) as well as identifying facilitators and barriers to implementation.

“It is the intention of the Division of Public Health, UFS to continue collaborations with stakeholders in implementation science research to improve health care service delivery and outcomes. The Division of Public Health also intends to add postgraduate research studies on implementation science in the near future.

“The visit to the clinic sought to establish the services provided by the rehabilitation unit, the referral system, and how the unit collaborates with external stakeholders to enhance the service. We gained knowledge of categories of healthcare professionals in rehabilitation services, e.g., occupational therapists, physiotherapists, speech and language therapists, audiologists, orthotists and prosthetists, rehabilitation doctors, optometrists, community rehabilitation workers. Some of these professionals are not available in the facilities visited,” says Dr Shangase. 

It was identified that, she continues, early hearing screening services for children are not available at healthcare facilities. Early hearing screening helps identify hearing defects which could be managed early to avoid complications that lead to hampered education and poor quality of life.


Outcome of engagements

Before the community outreach began, the UFS/CUT team, in collaboration with the Department of Health, convened to discuss strategies for navigating the Implementation Science project. The meeting focused on identifying key stakeholders and developing approaches essential for the project's success, drawing insights from the Department of Health's Mangaung Metro implementation science case study. 

The team identified five primary approaches for the project: Health, Education, Livelihood, Social, and Empowerment. Additionally, the discussion highlighted both the barriers and enablers related to each approach, which are crucial for ensuring effective project implementation and sustainable outcomes. Free State rehabilitation policy guidelines document was also applied to evaluate the case study.

According to Dr Shangase, the outreach will help with drafting of an intervention plan to address policy implementation gaps identified. The information gathered will assist in commissioning further research to improve health outcomes. “The intention is to collaborate with the Department of Health to work on past research outputs, presented during research day conferences, for implementation in healthcare facilities. Newly identified research areas will also prompt projects in healthcare facilities, led by the academic partners, UFS, Division of Public Health as well as the Department of Health Sciences, CUT.”

News Archive

Is milk really so well-known, asks UFS’s Prof. Osthoff
2011-03-17

Prof. Garry Osthoff
Photo: Stephen Collett

Prof. Garry Osthoff opened a whole new world of milk to the audience in his inaugural lecture, Milk: the well-known (?) food, in our Department of Microbial, Biochemical and Food Biotechnology of the Faculty of Natural and Agricultural Sciences.

Prof. Osthoff has done his research in protein chemistry, immuno-chemistry and enzymology at the Council for Scientific and Industrial Research (CSIR) in Pretoria and post-doctoral research at the Bowman-Grey School of Medicine, North Carolina, USA. That was instrumental in establishing food chemistry at the university.
 
He is involved in chemical aspects of food, with a focus on dairy science and technology. He is also involved in the research of cheese processing as well as milk evolution and concentrated on milk evolution in his lecture. Knowledge of milk from dairy animals alone does not provide all the explanations of milk as food.
 
Some aspects he highlighted in his lecture were that milk is the first food to be utilised by young mammals and that it is custom-designed for each species. “However, mankind is an opportunist and has found ways of easy access to food by the practice of agriculture, where plants as well as animals were employed or rather exploited,” he said.
 
The cow is the best-known milk producer, but environmental conditions forced man to select other animals. In spite of breeding selection, cattle seem not to have adapted to the most extreme conditions such as high altitudes with sub-freezing temperatures, deserts and marshes.
 
Prof. Osthoff said the consumption of the milk as an adult is not natural; neither is the consumption of milk across species. This practice of mankind may often have consequences, when signs of malnutrition or diseases are noticed. Two common problems are an allergy to milk and lactose intolerance.
 
Allergies are normally the result of an immune response of the consumer to the foreign proteins found in the milk. In some cases it might help to switch from one milk source to another, such as switching from cow’s milk to goat’s milk.
 
Prof. Osthoff said lactose intolerance – the inability of adult humans to digest lactose, the milk sugar – is natural, as adults lose that ability to digest lactose. The symptoms of the condition are stomach cramps and diarrhoea. This problem is mainly found in the warmer climates of the world. This could be an indication of early passive development of dairy technology. In these regions milk could not be stored in its fresh form, but in a fermented form, in which case the lactose was pre-digested by micro-organisms, and the human population never adapted to digesting lactose in adulthood.
 
According to Prof. Osthoff, it is basically the lactose in milk that has spurred dairy technology. Its fermentation has resulted in the development of yoghurts and all the cheeses that we know. In turn, the intolerance to lactose has spurred a further technological solution: lactose-free milk is currently produced by pre-digestion of lactose with enzymes.
 
It was realised that the milks and products from different species differed in quality aspects such as keeping properties and taste. It was also realised that the nutritional properties differed as well as their effects on health. One example is the mentioned allergy against cow’s milk proteins, which may be solved by the consumption of goat’s milk. The nutritional benefits and technological processing of milk aroused an interest in more information, and it was realised that the information gained from human milk and that of the few domesticated species do not provide a complete explanation of the properties of milk as food. Of the 250 species of milk which have been studied, only the milk of humans and a few domesticated dairy animals has been studied in detail.

Media Release
15 March 2011
Issued by: Lacea Loader
Director: Strategic Communication
Tel: 051 401 2584
Cell: 083 645 2454
E-mail: news@ufs.ac.za

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