Factors contributing to the prevalence of typhoid fever among patients attending to Kiryandongo General Hospital in Kiryandongo District
| dc.contributor.author | Okech, Emmanuel Akeno | |
| dc.date.accessioned | 2019-11-21T18:09:07Z | |
| dc.date.available | 2019-11-21T18:09:07Z | |
| dc.date.issued | 2019-03 | |
| dc.description | A research report submitted to the Faculty of Clinical Medicine and Dentistry in partial fulfillment of the requirements for the award of a degree of Bachelor of Medicine and Surgery of Kampala International University | en_US |
| dc.description.abstract | Typhoid fever (TF) continues to be a major public health problem in many developing countries. In Uganda, an outbreak of typhoid fever in Kasese District sickened 8092 persons from 27 December 2007 to 30 July 2009, resulting in at least 249 intestinal perforations and 47 deaths. The study was aimed at assessing risk factors contributing to the prevalence of typhoid fever among patients attending to Kiryandongo General Hospital in Kiryandongo district. Specifically, was to determine the personal and food hygienic factors, identify sanitary factors in homesteads and identify availability of clean and safe water in the homesteads of patients attending to Kiryandongo General Hospital that may contribute to the prevalence of typhoid fever. The study was a cross sectional descriptive study which involved interviewing 138 respondents with questionnaire forms. The questionnaire was designed according to the objectives of the study. A total of 35% of the respondents do not have latrines at home and over 70% of respondents don’t control flies densities from their latrines. About 60% of respondents wash hands but without soap and 20% totally do not wash hands after visiting the latrine. Furthermore, up to 49% of respondents do not have rubbish pits at home. The study also indicates that most of the respondents do not or seldom wash their hands before preparing food (39% and 36% respectively) while 27.54% leave cooked food uncovered and only a very few preserve their cooked food in refrigerator (14.49%), and a further 57% eat fresh fruits after gathering without washing or pealing. It also shows that 44.93% of respondents eat food from restaurants and 14.49% eat food sold along the road | en_US |
| dc.identifier.uri | http://hdl.handle.net/20.500.12306/4055 | |
| dc.language.iso | en | en_US |
| dc.publisher | Kampala International University, School of Health Sciences | en_US |
| dc.subject | Typhoid fever | en_US |
| dc.subject | Patients | en_US |
| dc.subject | Kiryandongo General Hospital | en_US |
| dc.subject | Kiryandongo District | en_US |
| dc.title | Factors contributing to the prevalence of typhoid fever among patients attending to Kiryandongo General Hospital in Kiryandongo District | en_US |
| dc.type | Other | en_US |