Presented by
Edith N. Ogbozor
Walden University

 Expected learning outcomes
 Background information
 Public Health Significance of the topic
 Data from WHO, CDC
 Water- borne diseases
 Intervention measures
 Conclusion
 Questions / Interacting session
 References
 Additional Resources

 Sources of locally prepared , non-alcoholic beverage drinks consumed in Nigerian
Primary and Secondary Schools.
 Composition of the beverages.
 Sources of water used in preparing the drinks.
 Economic burden of water borne or water related diseases.
 WHO standards for drinking water quality



Kunu-zaki drink -> a non-alcoholic fermented beverage ,widely consumed in the Northern parts of Nigeria (Amusa & Odunbakun, 2009). It has however gained popularity among the rest of the states in the country.
Zobo drink-----> an aqueous extract of calyx of roselle, Hibiscus sabdariffa, which is an annual herb that is widely cultivated in India and Africa (
Nwachukwu et al., 2007)
References
Amusa, N. A. & Odunbaku, O. A. (2009). Microbiological and Nutritional Quality of Hawked
Kunun ( A Sorghum Based Non-Alcoholic Beverage) Widely Consumed in Nigeria.
Pakistan Journal of Nutrition. 8 :
Nwachukwu, E., Onovo, O. M. & Ezeama, C. F. (2007). Effect of Lime on the Bacterial Quality of Zobo Drinks Locally Produced in Nigeria. Research Journal of Microbiology. 2 (10);
787 – 791.

Kunun processing is mostly done by women using simple household equipment and utensils
(Essien et al., 2011).Some times , these beverages are fortified with sugar, coloring agents and some undisclosed additives (trade secret). The reason for the fortifying the drinks is,” so that the nutrients loss during processing would be replaced”(Abulude et al.,
2006).
References
Abulude, F. O., Ogunkoya, M. O., & Oni, V. A. (2006). Mineral Composition, Shelflife, and Sensory Attributes of Fortified ‘Kunuzaki’ Beverage. Acta Sci. Pol., Technol.
Aliment. 5 (1), 155-162.
Essien, E. B. Monago, C. C. & Edor, E. A. (2011). Evaluation of the Nutritional and
Microbiological Quality of Kunlun (A Cereal Based Non- Alcoholic Beverage) in
Rivers State, Nigeria. The Internet Journal of Nutrition and Wellness . 10 (2)






o o o
Diarrheal disease represents 4.2%of the global burden of disease. (WHO,2004).
Dehydration resulting from diarrhea causes approximately 1.8 million deaths every year.
WHO estimates that up to 80% of ill health in developing countries is water and sanitation related.
Reference
WHO (2004) Statistical annex. In WHO Health Report 2004: Changing History.
World Health Organization, Geneva, Switzerland.
WHO (2008). The global burden of disease , 2004 update. Geneva.


















Protection of public health by ensuring the safety of drinking water is the primary objective of drinking
–water quality management ( Riza and Hrudey,
2008). In Nigeria,non-alcoholic drinks contribute to the dietary habits of the people. Since most of these beverages are made up of about 90% water (
Osuntogun and Aboaba, 2004), it therefore becomes imperative that the community is well kept abreast of the heath risks associated with water of poor quality standard.
References
Rizak, S. &Hrudey, S. E. (2008). Drinking –Water Safety-Challenges for Community managed
Systems . Journal of Water and Health. Doi:10.2166/wh.2008.033
Osuntogun, B., & Aboaba, O. O. (2004). Microbiological and Physico- chemical Evaluation of some Non-alcoholic beverage. Parkistan Journal of Nutrition. 3 (3): 188- 192.

Ahs, J. W., Tao, W., Löfgren, J. & Forsberg, B.C. (2010). Diarrheal
Diseases in Low- and Middle-Income Countries: Incidence,
Prevention and Management. The Open Infectious Diseases
Journal. 4: 113-124.
Abulude, F. O., Ogunkoya, M. O., & Oni, V. A. (2006).
Mineral Composition, Shelflife, and Sensory
Attributes of Fortified ‘Kunuzaki’ Beverage.
Acta Sci.
Pol., Technol. Aliment. 5 (1), 155-162.
Adeleke, R. O. & Abiodun, O. A. (2010). Physico-chemical
Properties of Commercial Local Beverages in Osun
State, Nigeria. Pakistan Journal of Nutrition . 9 (9); 853-
855
Amusa, N. A. & Odunbaku, O. A. (2009). Microbiological and
Nutritional Quality of Hawked Kunun ( A Sorghum
Based Non-Alcoholic Beverage) Widely Consumed in
Nigeria. Pakistan Journal of Nutrition. 8 : 20 -25.

Chen, K-T, Chen, C-J, & Chiu, J-P. (2001). A School Water
Outbreak involving both Shigella sonnei and Entamoeba histolytica. Journal of Environmental Health. 64 (4),9-13.
Essien, E. B. Monago, C. C. & Edor, E. A. (2011). Evaluation of the Nutritional and Microbiological Quality of Kunlun
(A Cereal Based Non- Alcoholic Beverage) in Rivers
State, Nigeria. The Internet Journal of Nutrition and
Wellness . 10 (2)
Osuntogun, B., & Aboaba, O. O. (2004). Microbiological and
Physico- chemical Evaluation of some Non-alcoholic beverage. Parkistan Journal of Nutrition. 3 (3): 188- 192.

Nwachukwu, E., Onovo, O. M. & Ezeama, C. F.
(2007). Effect of Lime on the Bacterial Quality of
Zobo Drinks Locally Produced in Nigeria. Research
Journal of Microbiology. 2 (10); 787 – 791.
Rizak, S. &Hrudey, S. E. (2008). Drinking –Water
Safety-Challenges for Community managed
Systems . Journal of Water and Health.
Doi:10.2166/wh.2008.033
WHO (2004) Statistical annex. In WHO Health Report
2004:Changing History. World Health Organization,
Geneva, Switzerland.

 Centers for Disease Control and Prevention
[CDC]. www.mmwr.com
 World Health Organization (2000).Global
Water Supply and Sanitation Assessment
2000 Report Session.