The objective of this cross-sectional study was to assess the interaction of food insecurity, social support, and vegetable intake among resettled Burundian, Congolese, and Rwandan African refugees in Australia. A total of 71 household food preparers were recruited through purposive sampling. Eighteen percent of the participants experienced food insecurity. Participants with low education and no social support were 5 and 4 times more likely to be food insecure, respectively. There were no significant differences in vegetable intake. Results indicate that food insecurity is more prevalent among postresettlement African refugees compared to the general Australian population and is associated with social support and education. Strategies to enhance education and social support networks for resettled African refugees may work toward alleviating food insecurity among this group.

A cross-sectional sequential explanatory mixed methods study was conducted among household food preparers to examine the association between home availability and consumption of traditional vegetables among resettled African refugees living in Queensland, Australia. Home availability of traditional African vegetables was associated with age, having a vegetable garden, employment status, and having a supermarket in the local neighborhood. Food preparers from homes with low vegetable availability were less likely to consume the recommended number of vegetable servings. Barriers faced in the food environment included language, lack of availability of traditional vegetables and lack of transport. All of these aspects contributed to the study findings that both individual and food environment characteristics may play a role in access to and availability of food and vegetable consumption of resettled refugees. Consumption of traditional foods among the resettled refugees continues post resettlement.

Background: Food insecurity and the mental and physical health of internally displaced persons (IDPs) is a public health concern. The aim of this study was to determine the predictors of social support, physical and mental health among food insecure IDPs in Nakwamekwei IDP camp in Turkana, Kenya. Methods: A cross sectional study was conducted among 159 household heads living in the camp. Analysis was conducted using statistical summaries, logistic regression and linear regression. Results: Ninety four percent (94%) of the households were severely food insecure and the rest of the households had moderate food insecurity. Majority of the household heads (77%) had symptoms of depression and those with five or more children were 3 times (95%CI, 1.31–9.24; p = 0.015) more likely to be have symptoms of depression, while those who were married were less likely to have the same (95%CI, 0.14–0.92; p = 0.038). Seventy six percent (76%) of the household heads had anxiety symptoms; none of the predictor variables were significantly associated with anxiety symptoms in the adjusted analysis. Those who had spent many years in the camp, were older, and had more children had significantly poorer physical health (p = 0.042, p = 0.001, and p = 0.047, respectively). Those who were married and those who had experienced violence in the current camp had significantly higher social support (p = 0.001 and p = 0.006, respectively). Conclusions: Participants have been living in camp for the last 10 years hence the need to improve their living conditions, address their physical and mental health as well as food insecurity. This can be done by providing the participants with safe drinking water, constructing pit latrines to prevent communicable disease and adhere to the Sphere recommendations for sanitation and hygiene as well as training them in income generating activities to mitigate the high unemployment and food insecurity rates. The IDPs should be integrated into the local community to bring an end to their protracted displacement.

Background: Street foods (SF) are ready-to-eat foods and the safety and hygiene practices of street food vendors (SFVs) are important in the prevention of food-borne diseases (FBD). This study assessed the food handling practices and vending environments of SFVs operating outside a public university (Chuka University) in Ndagani, Kenya. Methods: The study used an observational cross-sectional design where SFVs were observed during data collection. Census sampling was used to recruit 100 SFVs in Ndagani, Kenya. The collected data were summarized using frequencies and percentages. Chi square and regression analysis were used to assess the association and relationship between the SFVs’ demographic characteristic (sex) and their food handling practices and vending environment. Statistical significance was set at p≤0.05. Results: Of the 100 SFVS who participated in the study 87% (n=87) were female. Only 10% (n=10) of the SFVs were vending in a sanitary environment while 88% (n=88) of the SFVs had sub-optimal food handling practices. There was an association between the SFVs sex and vending environment (p=0.003) and their food handling practices (p=0.008). Compared to male SVFs, female SFVs were 10.1 times more likely to vend in an unsanitary environment (OR: 10.1; C.I, 2.41-42.60, p=0.002) and 7.1 times more likely to have sub-optimal food handling practices (OR: 7.1; C.I, 1.84-27.79, p=0.005). Conclusions: The majority of SFVs are working in unsanitary environments and not handling SFs safely and hygienically. SFVs need training on food safety to prevent an outbreak of FBDs within university community.

The corona virus disease of 2019 (COVID-19) is a global public health crisis that disrupted the food supply chain. The aim of the study was to investigate the impact of COVID-19 on food vendors at the Eldoret Food Market in Kenya. A qualitative study was conducted and data was collected using in-depth interviews among 12 food vendors. Data was analyzed using thematic analysis and three themes emerged: challenges faced, lessons learnt, and government interventions needed. Market food vendors are an integral part of the food system and should work at improving the quality of their food system to make it resilient.