American Journal of Health Research

Volume 4, Issue 2, March 2016

  • Knowledge, Attitude and Practice of Heath Care Workers Regarding Transmission and Prevention of Hepatitis B Virus Infection, White Nile State, Sudan, 2013

    Taha Ahmed Elmukashfi Elsheikh, Siham Ahmed Balla, Asma Abdelaal Abdalla, Mawahib Ahmed Elawad Abu Elgasim, Zeinab Swareldahab, Abdelgadir Ali Bashir

    Issue: Volume 4, Issue 2, March 2016
    Pages: 18-22
    Received: 8 March 2016
    Accepted: 16 March 2016
    Published: 29 March 2016
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    Abstract: Background: Hepatitis B virus infection is a serious blood borne disease. The objective was to determine the knowledge, attitude and practice of heath care workers regarding transmission and prevention of hepatitis B virus infection. Method: A cross‐sectional, hospital- based study carried out in White Nile State, Sudan. Three hundred eighty five h... Show More
  • Factors Hindering Formal and Informal Nursing Mentorship Programs in Kenyan Public Universities

    Sherry Oluchina, Lucy K. Gitonga

    Issue: Volume 4, Issue 2, March 2016
    Pages: 23-29
    Received: 24 February 2016
    Accepted: 4 March 2016
    Published: 31 March 2016
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    Abstract: Introdruction: Mentorship was a one to one reciprocal relationship between a more experienced and knowledgeable mentor and a less experienced mentee. Objective: The study aim was to evaluate barriers of formal and informal nursing mentorship programs in Kenya public universities. Methods: The study utilized a cross-sectional study design. It used b... Show More
  • Impact of Sorghum and Nabag (Ziziphusspina-Christi) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread

    Emad Mohamed Ali Karrar, Weining Huang, Feng Wang, Chun Li Jia

    Issue: Volume 4, Issue 2, March 2016
    Pages: 30-38
    Received: 19 March 2016
    Accepted: 24 March 2016
    Published: 31 March 2016
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    Abstract: Sourdoughs were produced from sorghum and nabag flour using Lactobacillus plantarum and L. brevis and added to a basic bread formulation (10% and 20% addition levels). Dough fermentation, quality and shelf life of wheat bread were examined. Acidification characteristics (pH and total titratable acidity), total bacteria count, fermentation end-produ... Show More