Nutritional iron deficiency is one of the leading factors for disease, disability and death. A quasi-experimental randomized community study in South-West Nigeria explored whether a branded behaviour change programme increased the use of green leafy vegetables (greens) and iron-fortified bouillon cubes in stews for improved iron intake. A coinflip assigned the intervention to Ile-Ife (Intervention town). Osogbo (Control town) received no information. At baseline 602 mother-daughter pairs (daughters aged 12–18) were enrolled (Intervention: 300; Control: 302). A Food Frequency Questionnaire assessed the addition of cubes and greens to stews, the primary outcome. Secondary outcomes were the addition of cubes and greens to soups and changes in behavioural determinants measured using the Theory of Planned Behaviour. Structural Equation Modelling (SEM) evaluated the impact of the intervention on behavioural determinants and behaviour. The data of 527 pairs was used (Intervention: 240; Control: 287). The increase in greens added to stews was larger in the Intervention town compared to the Control town (MIntervention = 0.3 [SE = 0.03]; MControl = 0.0 [SE = 0.04], p < 0.001, r = 0.36). Change in iron-fortified cubes added to stews did not differ between towns (p = 0.07). The increase in cubes added to soups was larger in the Intervention town compared to the Control Town (MIntervention = 0.9 [SE = 0.2] vs MControl = 0.4 [SE = 0.1], p < .0001, r = 0.20). Unexpectedly, change in greens added to soups was larger in the Control town compared to the Intervention town (MIntervention = − 0.1 [SE = 0.1]; MControl = 0.5 [SE = 0.1], p = 0.003, r = 0.15). The intervention positively influenced awareness of anaemia and the determinants of behaviour in the Intervention town, with hardly any change in the Control town. Baseline SEMs could not be established, so no mediation analyses were done. Post-intervention SEMs highlighted the role of habit in cooking stews. The behaviour change programme increased the amount of green leafy vegetables added to stews and iron-fortified cubes added to soups. Future research should assess the long-term impact and the efficacy of the programme as it is scaled up and rolled out.

The study investigated the determinants of safe pesticide handling and application among farmers in rural communities of Oyo State, ssouthwestern Nigeria. A cross-sectional design utilizing 2-stage cluster sampling techniques was used to select Ido and Ibarapa central Local Government Areas and to interview 383 farmers via a structured questionnaire. Data were analyzed using descriptive statistics and logistic regression at p = 0.05. Results showed that 41.8% of the farmers had been working with pesticides on farms for at least 5 years, 33.0% attended training on pesticide application, 73.5% had good safety and health knowledge, and 72.3% had safe pesticide handling and application practices. About half (50.2%) stated that they wear coveralls, gloves, and masks to protect their body, face, and hands when applying pesticides, 9.8% use empty pesticide containers for other purposes in the house/farm, while 11.5% blow the nozzle with their mouth to unclog it if it becomes blocked. The three major health symptoms reported by the participants were skin irritation (65.0%), itchy eyes (51.3%), and excessive sweating (32.5%). Having attended training on pesticide application and use enhanced (OR = 2.821; C.I = 1.513–5.261) practicing safe pesticide handling and application. Farmers with good knowledge (OR = 5.494; C.I = 3.385–8.919) were more likely to practice safe pesticide handling and application than those with poor knowledge about pesticide use. It is essential to develop and deliver mandatory comprehensive training programs for farmers on impacts of pesticides on health and environment, along with sustainable safe handling, application, and disposal of pesticides using proper waste management techniques and recognizing early signs and seeking medical assistance. The urgent need to strengthen policy to regulate pesticide use and limit farmers’ access to banned products is also key.

This study investigated water and sanitary conditions of a typical faculty of Public Health building, University of Ibadan, Nigeria. A cross-sectional study was conducted and 108 consented students and staff members were interviewed using a semi-structured questionnaire. Fifteen (15) toilet facilities with 45 rooms were also observed using an observational checklist. Respondents’ age was 28.9±5.5 years, 63.0% were female, 92.6% were students and all participants had completed tertiary education. The main source of water supply into the building was piped water (85.2%) and 77.9% used it for flushing toilet. Only 22.2% reported that the water source is readily accessible all the time while 63.0% stated that the quantity of water available got depleted during the afternoon time. On-site observations revealed that 8 (53.4%) of the toilet facilities had inadequate water supply. Majority (81.5%) reported water closet as the main type of sanitary convenience in the building while the major shortcomings of the toilets mentioned were non-accessibility (88.9%) and shortage of water supply (77.8%). All (100%) of the toilet rooms observed had no severe odour while 2 (4.4%) of the toilet rooms had appreciable quantities of vectors breeding. About fifty-nine percent had good attitude towards the sanitary conveniences within the building and significantly, 75.0% of female respondents had good attitude compared to 25.0% of their male counterpart (p<0.05). Twelve (11.1%) respondents said they practiced handwashing with water and soap and none (0.0%) reported presence of signs that encourage good hygiene practices in the toilet. Wash hand basins was observed to be present and functional within all the 15 (100%) toilet facilities, water was present in 10 (66.7%) of the facilities while soap was absent in all the 15 (100%) facilities observed. Constant water supply should be sustained, handwashing materials and signs that encourage good hygiene practices should be provided within the toilets.