The rising burden of obesity and non-communicable diseases among young people has prompted global recommendations for healthier food environments, but evidence is limited across African universities. This study aims to assess the healthiness and spatial distribution of university food environments using in-store retail audits and outdoor food advertising assessments. Outdoor food advertisements were audited in two universities (excluding the University of Ibadan), while retail stores were assessed across three participating institutions within a 300–500 m radius of each campus. Data were collected using the INFORMAS protocol and the NEMS-S-MED in-store audit tool, respectively, alongside spatial analyses. A total of 76 food advertisements and 145 food retail stores were identified. Less than one-tenth (7.5%) of advertised products were healthy. Healthier foods in retail stores were predominantly characterised by moderately low (37.2%) and medium (31.7%) availability, while affordability was low (73.1%), resulting in over half being classified as having a low (51.7%) degree of healthiness. These differed significantly across institutions (p < 0.05), with the University of Nigeria, Nsukka (UNN) having a more diverse, spatially dispersed and healthier food environment. There is a need to restrict unhealthy food advertising and encourage vendors’ procurement and the sale of healthier foods.

School meal programs (SMPs) are among the most widespread public investments in child development, with well-established benefits for nutrition, learning, and social protection across diverse conte...

Background: Common mental health disorders contribute to global disability, yet improving mental health outcomes is rarely a goal of nutrition policy. There is emerging evidence that links food insecurity, diet quality, ultra-processed foods, and microbiota-gut-brain pathways with mental health. This policy document analysis examined how evidence on the relationship between diet and mental health is reflected in national dietary guidelines and large-scale nutrition and social protection programme documents. Methods: Using Population-Concept-Context criteria and document analysis procedures guided by Arksey and O’Malley and Joanna Briggs Institute, and PRISMA extension for scoping review reporting principles, we identified selected national food-based dietary guidelines and flagship programme or policy documents (2000–March 2026) and examined whether and how they contained language related to mental health. These documents were retrieved from the portals of the Food and Agriculture Organization of the United Nations and the United Nations Children’s Fund, UN agency repositories, and national or federal websites. The sample was multi-region but not an exhaustive census of all national dietary guidelines globally. We then synthesised data descriptively on characteristics, mental health framing, indicators, mechanisms, and equity. Results: Nineteen documents met the criteria, including nine national guidelines, one global FBDG review, and nine programme and policy documents. Most documents were ‘silent’ or ‘symbolic’, using generic language about well-being or learning without clearly mentioning mental health outcomes, indicators, or mechanisms. The only exceptions were the U.S. National Strategy on Hunger, Nutrition, and Health and the Rural Health Produce Prescription Toolkit, which showed emergent integration by linking food insecurity to anxiety, depression, and toxic stress. Conclusion: The science of the link between diet and mental health remains largely absent from formal nutrition guidance. Future revisions to guidelines and programmes should incorporate mental health outcomes and shared indicators across diverse high- and low-income settings.

Aim/Objectives: To assess the knowledge and practice of infection prevention and control (IPC) among community health extension workers (CHEWs) in primary healthcare facilities in Southeast Nigeria and examine the relationship between IPC knowledge and preventive practices. Methods and results: A cross-sectional study was conducted among 328 CHEWs in Ebonyi State, Southeast Nigeria, using a multistage sampling technique. Data were collected using a structured pre-tested questionnaire and analysed with IBM SPSS version 20. Descriptive statistics and chi-square tests were performed at p ≤ 0.05. Most respondents were female (53.7%) and had received previous IPC training (91.8%). Overall, 97.3% demonstrated good IPC knowledge. High compliance with IPC practices was reported, including hand hygiene (88.1%), consistent use of personal protective equipment (90.9%), safe injection practices (98.2%), and proper sharps disposal (95.4%). Significant associations were observed between IPC knowledge and all assessed preventive practices ( p < 0.001). Discussion: The findings suggest high levels of IPC knowledge and self-reported compliance among CHEWs in primary healthcare settings. Regular training, workplace monitoring, and availability of IPC policies may have contributed to these outcomes. However, gaps in hand hygiene consistency and IPC supply availability indicate the need for sustained institutional support. Significance and Impact: Strengthening continuous IPC training, supportive supervision, and access to essential IPC resources may improve frontline preparedness and reduce the risk of healthcare-associated infections in resource-limited primary healthcare settings.

Background: Commercially prepared foods may serve as sources of microbial and chemical contamination that threaten public health, particularly in environments with inadequate hygiene and environmental exposure. Objective: This study assessed and compared the heavy metal contamination and microbial loads of cooked foods sold in motor parks and restaurants in Abakaliki, Ebonyi State, Nigeria. Materials and Methods: Two commonly consumed ready-to-eat foods, rice with stew and African salad (Abacha), were obtained from three vendors each in Akubaraoha Central Park (open environment) and selected restaurants (enclosed environment) in Abakaliki. Heavy metals (zinc, copper, and lead) were analysed using Atomic Absorption Spectrophotometry after acid digestion, while microbial load was determined using the pour plate technique on Plate Count Agar. Data were analysed using one-way Analysis of Variance and Duncan’s Multiple Range Test at p < 0.05 with SPSS version 22.0. Results: Lead was not detected in any of the food samples analysed. Zinc and copper were present in all samples, with the highest zinc (5.19 mg/100 g) and copper (1.75 mg/100 g) concentrations recorded in Abacha obtained from restaurants. Significant differences in heavy metal concentrations were observed among the food samples (p < 0.05). The highest microbial load (3.1 × 10⁵ cfu/g) was recorded in rice with stew obtained from restaurants, while the lowest (1.2 × 10⁵ cfu/g) was observed in Abacha from restaurants. Microbial loads differed significantly among the samples (p < 0.05). Conclusion: The analysed food samples were free from detectable lead contamination. Although zinc concentrations were within acceptable limits, the copper concentrations observed suggest the need for continued monitoring of commercially prepared foods. The microbial counts obtained were within acceptable ranges but may indicate suboptimal hygiene and food handling practices. Improved food safety practices and regular monitoring of ready-to-eat foods are recommended to reduce potential public health risks.