Browsing by Author "Tadesse, Hiwot"

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    Assessment of Sick Child Feeding Practice and Associated Factors Among Mothers of Children Less Than Two Years of Age, In Burayu Town, Ethiopia
    (Addis Ababa University, 2015-06) Tadesse, Hiwot; Aga, Fekadu (Assist.Professor)
    Background:Out of the contributing factors of child under nutrition as informed by UNICEF conceptual framework; inadequate intake, caring practices and disease are represented under immediate and underlining causes of under nutrition respectively(1). This indicates infant and young child feeding as a key area to improve child survival and promote healthy growth and development. The first 2 years of a child’s life are particularly important, as optimal nutrition during this period lowers morbidity and mortality, reduces the risk of chronic disease, and fosters better development overall. Objective: To assess sick baby feeding practice and associated factors among mothers of children aged less than24 months of age attending MCH clinic in Burayu town. Methods:Facility based quantitative cross sectional study was conducted to assess, sick children under 2 years of age, at the health facility.The study has been conducted from April, 2015-May, 2015.Descriptive statistics such as frequencies, proportions were calculated and Odds ratio with 95 % confidence interval has also been calculated to assess the strength of associations. Result A total of 362 mothers of children aged <24 months of age were voluntarily included in the study. All respondents were biological mothers of the child. Majority 315(87%) of interviewed mothers were 15-30 years with mean age of 25.41(+3.56) and 220(60.8%) of them have not attended any formal education The proportion (53.6%) of children who have fed more frequently during their time of illness compared to when they are healthy were used to measure sick child feeding according to the recommendation. In this study more
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    Exploratory Study of the Dry Port Service in Ethiopian Context: the Case of Addis Ababa Dry Port Kaliti Branch
    (Addis Ababa University, 2016-06) Tadesse, Hiwot; Ensermu, Matiwos (PhD)
    A dry port is a recent phenomenon in the Ethiopian logistics history. The Addis Ababa dry port Kaliti branch is among the youngest dry ports established in Ethiopia. It was officially called a dry port in 2014 to facilitate entry and exit of goods from different ports. Customers using the port, however, complain that the port does not deliver an efficient service to its clients. The focus of this paper is to explore issues that could hinder the efficient service delivery. By employing qualitative approaches, the researcher conducted In-depth Interviews with both employees and clients of the dry port. Moreover, site observation was made to explore the current facilities of the dry port and compare it with other dry ports. Customers indicated that, the human resource of the dry port is not equipped with the necessary dry port knowledge as being the dry port a recent phenomenon in Ethiopia there is shortage of professionals who have the knowledge of logistics activities. Most employees get familiar with their current duties by experience and short term trainings given by the organizations. Though the current facility has enough space, there were no adequate offices for both employees and other stakeholders of the organization and warehouse facilities. Most participants agree that not using modern information technologies has not made the dry port as competitive as other dry ports. There was a difference of opinion on the current governance of the dry port between the study participants that few respondents say that being a public enterprise didn’t hinder the dry port to operate efficiently but the study revealed that most facilities are not fulfilled by budget constraints and other related management issues of the dry port. Based on the findings, there is a lot to be done on both in infrastructure and human power so that the dry port would be competitive and deliver a quality service to all its customers
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    Exploratory Study on Dry Port Service in Ethiopian Context: Case of Addis Ababa Kality Dry Port Branch
    (Addis Ababa University, 2016-06) Tadesse, Hiwot; Ensermu, Matiwos (PhD)
    A dry port is a recent phenomenon in the Ethiopian logistics history. The Addis Ababa dry port Kaliti branch is among the youngest dry ports established in Ethiopia. It was officially called a dry port in 2014 to facilitate entry and exit of goods from different ports. Customers using the port, however, complain that the port does not deliver an efficient service to its clients. The focus of this paper is to explore issues that could hinder the efficient service delivery. By employing qualitative approaches, the researcher conducted In-depth Interviews with both employees and clients of the dry port. Moreover, site observation was made to explore the current facilities of the dry port and compare it with other dry ports. Customers indicated that, the human resource of the dry port is not equipped with the necessary dry port knowledge as being the dry port a recent phenomenon in Ethiopia there is shortage of professionals who have the knowledge of logistics activities. Most employees get familiar with their current duties by experience and short term trainings given by the organizations. Though the current facility has enough space, there were no adequate offices for both employees and other stakeholders of the organization and warehouse facilities. Most participants agree that not using modern information technologies has not made the dry port as competitive as other dry ports. There was a difference of opinion on the current governance of the dry port between the study participants that few respondents say that being a public enterprise didn’t hinder the dry port to operate efficiently but the study revealed that most facilities are not fulfilled by budget constraints and other related management issues of the dry port. Based on the findings, there is a lot to be done on both in infrastructure and human power so that the dry port would be competitive and deliver a quality service to all its customers
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    Uses of Prefermented Flour for Injera Preparation
    (Addis Ababa University, 2012-06) Tadesse, Hiwot; Desse, Glilelat ({PhD)
    The study attempted (0 investigate the possibility of using prefermented instant flour for the production of injera by using different drying methods. The effects of drying methods used were compared with the traditional method in chemical composition and sensory properties of the products. Optimization of using prefermented flour had also been done. The result in sensOlY analysis gave fluffiness score of 6.30, 6.40 and 7.74 for oven dried; sun dried and freeze dried samples respectively. Taste was scored as 5.24, 6.1S, and 6.94 for sun dried, oven dried and freeze dried respectively. Eye size and distribution was scored as 5.44, 6.72 and 7. 56 for oven dried, sun dried andfreeze dried respectively. Color was scored as 6.22, 6.30 and 7.76 for sun died; oven dried, and freeze dried samples respectively. Appearance was scored as 6.16, 6.16, and 7.96 for sun died; oven dried, and freeze dried samples respectively. Aroma was scored as 5. IS, 5.S4, and 7. 1S for oven dried, sun dried andfreeze dried respectively. Overall acceptability was scored as 5. 74, 6.22 and 7.6Sfor sun dried, oven dried andfreeze dried respectively. The nutritional composition gave a value of moisture content 53.57, 53.S3 and 56.4 gllOOgfor oven dried, sun dried andjreeze dried respectively. Crude protein content was S.73, 9.05 and 10.03 for sun dried, freeze dried and oven dried respectively. Ash content was 4.65, 3.53 and 4.65 (gil ~Og) for sun dried, oven dried andfreeze dried respectively. Crude fat content was 2.75, 2.62 and 3.52 gl lOOgfor freeze dried sun dried and oven dried re~pectively. Crude fiber content was 1.91, 2.23 and 2. 67glIOOg for oven dried, sun dried and freeze dried respectively. The iron content was 12.1213.27, and 14. IS glIOOgfor freeze dried; oven dried and sun dried samples respectively. Zinc content was 1.51, 1.60 and 1. 63(gII00g) for jreeze dried, oven dried and sun dried respectively. Calcium content was 33.62, 33.65 and 34.95 for freeze dried samples respectively. Phosphorous content was 507.S5, 567.S5 and 659. SO(gll 00g) forjreeze dried, sun dried and oven dried respectively. Phytate content was 232.55, 24S.9 and 264.97 for oven dried sun dried andfreeze dried samples respectively. Tannin content was 35.43, 36.5S, 3S.29mglgfor oven dried, sun dried and freeze dried samples respectively. Phytate phosphorus content was 63.47, 79.92 and SI.46mgl IOOgfor oven dried sun dried and freeze dried samples respectively, while non phytate phosphorus content was 432.93, 499.15 and. 596. 33mgli00gfor jreeze dried, sun dried and oven dried samples respectively. Key words: Prefermentedflour,freeze drying, oven dlying, sun dlying, injera