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All Journal Syntax Literate: Jurnal Ilmiah Indonesia KESANS : International Journal of Health and Science
Amaral Gaio, Frenania Ermelinda
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Humanities Chemistry Education Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Physics Public Health Social Sciences Other

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Journal : KESANS : International Journal of Health and Science

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Effectiveness of Community-Based Interventions in Preventing Tuberculosis: A Systematic Review Guterres Magno, Nuno Pedro; Pereira Moniz, Elias; Amaral Gaio, Frenania Ermelinda; Fernandes Amaral, Manuela Maria; Belo, Isaura
Jurnal KESANS : Kesehatan dan Sains Vol 4 No 11 (2025): KESANS: International Journal of Health and Science
Publisher : Rifa'Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54543/kesans.v4i11.409

Abstract

Introduction: Tuberculosis (TB) remains a major global infectious disease, influenced by social determinants such as poverty. Community-based interventions (CBIs) are crucial for prevention, as they address biological and economic factors, enhance early detection, and engage communities in identifying, preventing, and managing TB. Strategies like active case finding (ACF) and community-based TB preventive treatment (TPT) reduce transmission, improve diagnosis in children, overcome transport barriers, and increase patient acceptance. Method: This systematic review examines CBIs in developed and developing countries, focusing on TB incidence and treatment adherence. Data were obtained from PubMed, Scopus, Web of Science, and Google Scholar. Results and Discussion: Proactive case finding accelerates diagnosis and treatment, reducing transmission and improving outcomes. In Uganda, multidrug-resistant TB patients favored community-based care with transport support. Fluoroquinolone-based TPT was safe, reduced adverse events, and lowered TB cases. Conclusion: CBIs are effective in preventing and treating TB, lowering prevalence rates. Key risk factors include diabetes, smoking, and low BMI. For maximum impact, community health workers require recognition, training, fair compensation, and integration into national health systems.
The Relationship between Basic Sanitation Quality and Food Safety for Food Preparation in Restaurants at the Administrative Post Dom-Aleixo, Dili Municipality, 2025 Guterres Magno, Mario Carlos; Moniz, Elias Pereira; Noviyanti, Noviyanti; Amaral Gaio, Frenania Ermelinda; Guterres Magno, Nuno Pedro
Jurnal KESANS : Kesehatan dan Sains Vol 5 No 1 (2025): KESANS: International Journal of Health and Science
Publisher : Rifa'Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54543/kesans.v5i1.466

Abstract

Introduction: Food poisoning resulting from biological contamination and inadequate food handling practices is a significant global public health concern. In Timor-Leste, the high number of restaurants that do not meet hygiene standards represents a real threat to food safety, particularly in food preparation. Objective: This study aimed to analyze the relationship between basic sanitation quality and the implementation of five key food safety practices and the quality of food preparation in restaurants in the Dom-Aleixo Administrative Region, Dili Municipality, in 2025. Method: This study used a quantitative analytical design with a cross-sectional approach. A total of 35 restaurants were sampled using an accidental sampling technique. Data were collected through questionnaires, observations, and interviews, and analyzed using the chi-square test. Results: 71.4% of restaurants had good basic sanitation quality and implemented food safety practices in accordance with WHO standards. There was a significant relationship between sanitation quality and food preparation quality (p < 0.001). All restaurants with poor sanitation also demonstrated food preparation that did not meet standards. Human factors, such as the knowledge and attitudes of food handlers, are key determinants of the implementation of food safety practices. Recommendation: Restaurant owners are advised to provide regular training to staff on sanitation and food safety. Local governments also need to strengthen monitoring systems and provide regular training. Further research is recommended, including direct observation, to obtain more detailed and objective data.
Co-Authors Barreto Moniz, Aurizia Elisa Belo, Isaura Fernandes Amaral, Manuela Maria Garcia, Graciela Guterres Magno, Mario Carlos Guterres Magno, Nuno Pedro Menezes da Silva, Ines da Cruz Moniz, Elias Pereira Noviyanti Noviyanti, Noviyanti Pereira Moniz, Elias