Tag Archives: Africa

‘Nursing is a calling from God’


Annet Kabanyoro, UCU graduate working on her PhD in South Africa
Annet Kabanyoro, UCU graduate working on her PhD in South Africa

Annet Kabanyoro is a doctoral student in healthcare at the University of South Africa. The dean of the School of Nursing at Kampala International University, she has risen through the ranks from enrolling in a certificate in nursing and kept on advancing, including with a master’s degree from Uganda Christian University (UCU).  This is part of her story as told to UCU journalism student Esther Byoona.

What do students learn in a doctoral health science program?
There is an advanced level of learning. Communication and how you communicate are advanced. We do write ups, learn how to write, scientific writing, completing the thesis because you’re at that advanced level. Everything is advanced.

How does this level of health education improve healthcare in Uganda?
When you’re at an advanced level, you can influence policy in a positive direction, to make sure health service delivery is improved to make sure people do the right things. You ensure people are using evidence, evidence-based practice, research and published scientific information so when you’re at that level you are able to influence policy, read literature synthesize it, write in scientific journals and implement more.

Why do you care about healthcare in Uganda?
A population that is not healthy cannot advance.  Without healthcare, more people would be sick all the time.  People cannot go to work, go to business, and go to school. There is nothing that can go on. Health and care of it should be taken as a priority. When you are healthy, you could do many things including self-care, but sickness debilitates and some people can hardly care for themselves.

What does your career path in heath care look like?
I started at a low level in 1992. I was at the certificate level in nursing and I kept on advancing.  I did a diploma, degree, a masters, now I am doing my PhD. I have done other courses like leadership and management and others. But I started at that lowest level so I’ve gone through all the levels of training in nursing since 1995.  I assumed different roles ranging from being a bedside nurse in the clinical area to a nurse educator.

What do you love about the healthcare profession?
When you’re a health worker, and someone comes to you very sick, and they get better, you feel motivated. You feel happy, you feel great and sweet and you know that wow, you did your part. I love to see a patient who came when they were very sick and then improve and they are walking and smiling and thanking you. In education, when you see students on day one, you see they don’t know anything about the profession so you train them. They get to know what you do. Seeing students advance and get well socialized in the profession excites me.

What are the other benefits?
I get enumeration, and enumeration helps me take care of my family. My first born is a doctor. Though it can never be enough, we thank God we have food, housing, and clothes. I network with my colleagues professionally both locally and globally. I did a module in America.

What are your challenges?
Working in a resource constrained environment. Sometimes you want to do something but you don’t have the resources. I have to improvise all the time whether in clinical or education. You want to do a training and you cannot refuse them because it is their right but the resources are never enough. And culture can be a challenge.

Do you have any advice for those who may want to study healthcare?
They should understand nursing is a calling from God. You should deliver service above self. The nurses’ anthem spells it out. There is not much money earned from nursing. Professionalism is key.

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To support Uganda Christian University programs such as the ones in nursing as well as other programs, students, activities and services, go to www.ugandapartners.org and click on the “donate” button, or contact UCU Partners Executive Director, Mark Bartels, at m.t.bartels@ugandapartners.org.

Jovan Kyambadde, teaching assistant, UCU Department of Agricultural and Biological Science, with nakati from the Mukono campus planting area (Photo by UCU Student Samuel Tatambuka)

Sub-Saharan Africa vegetable makeover part of what makes UCU best at exhibition


Jovan Kyambadde, teaching assistant, UCU Department of Agricultural and Biological Science, with nakati from the Mukono campus planting area (Photo by UCU Student Samuel Tatambuka)
Jovan Kyambadde, teaching assistant, UCU Department of Agricultural and Biological Science, with nakati from the Mukono campus planting area (Photo by UCU Student Samuel Tatambuka)

NOTE: Uganda Christian University (UCU) captured first place among 48 higher education institutions in the 11th Annual Exhibition of the National Council for Higher Education (NCHE) in Uganda in March. Among displays representing UCU and contributing to this honor was the nakati experiment described in this article.

 By Patty Huston-Holm

Nakati juice (Photo by UCU Student Samuel Tatambuka)
Nakati juice (Photo by UCU Student Samuel Tatambuka)

What’s liquid, full of vitamins, green and with a name common to most East Africans?

Nakati juice.

Ummm. Yes, but perhaps it needs another title.  While some Ugandans have fond childhood memories of chewing onnakati as their parents wove a tale of how it would increase their intelligence, most turn up their noses at the green, leafy vegetable’s bitter taste and the remembrance of times when the family could afford little else.

Nakati, which also is known as African eggplant, needs to rise above its bad reputation, according to two Uganda Christian University (UCU) Food Science and Technology students and their teaching assistant. They aim to do just that by using it as the main ingredient in beverage and food recipes that reinforce nutritional value and good taste.

Jovan Kyambadde, teaching assistant, UCU Department of Agricultural and Biological Science, and students Athieno Sheilla and Alexis Ossiya, explain that the nutrition part is that nakati is full of iron and vitamins. Adding sweet-tasting ingredients masks the unpleasant flavor. After dodging raindrops to pluck nakati leaves from their Mukono campus garden and purchasing fruit outside the campus gate on the afternoon of March 6, they chopped, cut and blended the juice, sharing a not-so-secret recipe.

  • Four medium size mangos and one-fourth of a pineapple for flavor, one lemon for increased vitamin C and preservative, one freshly picked bunch of nakati (main ingredient) and honey for sweetener.
Nakati juice ingredients(Photo by UCU Student Samuel Tatambuka)
Nakati juice ingredients(Photo by UCU Student Samuel Tatambuka)

Nakati is the main ingredient because it has certain special health benefits such as cancer-fighting compounds, and anti-aging properties, and aids proper bone and brain development. Mangoes and pineapples likewise are rich in vitamins and antioxidants that help to prevent cancer, improve skin complexion and greatly boost immunity.

The taste-testers on this day were five nearby students, who gave mixed reactions about thickness, sweetness and whether they would prefer this no-added-sugar, vegetable and fruit juice over the more common, sugar-added, fruit-only beverages.

“We plan to do more testing with students in the large cafeteria,” Sheilla said. “We think we could make money and help others do it.”

While one end result is making money for the inventors and healthier lifestyles for their customers, this project also is about helping Uganda’s local farmers with their profits, Jovan explained, adding, “Everywhere you look in Uganda, there’s nakati.”

The students prepared the drink using an electric blender. But for locals without electricity and a mechanical mixer, the juice still can be made with added shredding, pounding and hand pressure, using a sieve to filter out the juice.

Under the title “Better Vegetables, Better Lives,” the UCU Department of Agricultural and Biological Science works with a dozen other partners to improve production and use of African indigenous vegetables for greater nutrition and income.  The plan is to not only share nakati products on the university campus, but also to teach local farmers how to do the same.

According to UCU Professor Elizabeth Balyejusa Kizito, changing dietary and lifestyle preference is one main reason that vegetables like nakati and another green leafy vegetable called doodo are being cast aside for less indigenous and less healthy fried chips and samosas. Sub-Saharan children have the highest rates of anemia and malnutrition in the world. UCU is on an action research mission to change that.

Each Wednesday morning, the students and staff of the Department of Agriculture and Biological Sciences at UCU board a bus, and after a 45-minute drive, are dropped off to work with local farmers.

“The farmers have come to regard themselves as university teachers, which they are in that they put our students’ learning in real context,” Jovan said. “At the same time, our students are teaching the farmers what they know about crop rotation, germination, higher yield and marketing.”

Nakati, for example, is going to waste when it could be used for juice, biscuits and other products. In addition to experimentation with nakati beverages, the students are exploring use of the vegetable with g-nuts and other ingredients for snacks.

“When I was a little girl, I was told that eating nakati would make me more intelligent,” Sheilla said. “I know now that’s not true, but using nakati in recipes is pretty smart.”

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To support this program or others at UCU, go to www.ugandapartners.org and click on the “donate” button or contact Uganda Christian University Partners Executive Director, Mark Bartels, at mtbartels@gmail.com