John Ngala

Experience

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  Kayatiwi high school

  Mar 2018 - Jan 2022

  Biology and chemistry teacher

  -Held class teacher position, form one and three-Prepared candidates for their final examinations in Chemistry and Biology (both theory and practicals) I.e Kenya certificate of secondary education (KCSE)- Attended biology and chemistry conference at Alliance Girls high school

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  TIENS international health organization

  Oct 2018 - Jul 2021

  TIENS distributor and Health consultant

  Treatment of patients suffering from hypertension, diabetes, kidney problems, sexual problems, arthritis, hormonal imbalance, asthma,cancer/tumors/growth and children related infections

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  Kaya Herbals & Nutrition

  Jan 2019 - now

  Founder,CEO & Senior Consultant

  1. Offer nutritional advise based on body needs with respect to BMI and MUAC.2. Monitoring of clients on medication. 3. Planning and Carrying out of free health talks in schools, colleges and churches.4. Offer guidance on stress management, conflict resolutions & mental awareness 5. Participating in environmental conservation through tree planting.

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  Gulu University & Gulu University Multifunctional Research Laboratories

  Apr 2022 - Nov 2023

  MSc Student

  CGPA; 4.60/5.00 (First Class Hons)Activities & Societies: MasterCard Foundation, RUFORUM & TagDev.Research Title: Optimization of Application of Selected Spices in the Production of Cassava-Based Pancake (Kabalagala) Enriched with Vitamin A and IronABSTRACT:The unprecedentedly high levels of Vitamin A (39%) and iron deficiencies (53%) among children under five (CUF) in Uganda necessitated the development of vitamin A and iron-enriched cassava-based pancakes (Kabalagala) with desirable sensory and physical properties.However, enrichment resulted in microbial shelf life reduction from 72 to 24 hours. Individual application of spices (rosemary, ginger and garlic) resolved the microbial shelf life challenge but sensory acceptability was unacceptable. A special cubic-constrained simplex lattice mixture design approach was used to generate different ternary combinations of the spices. Ridge analysis was used to determine the optimum spices’ proportions based on the total plate count and sensory properties of the pancakes. Optimum values were 1.0g rosemary, 0.5g ginger, and 0.5g garlic; and 0.5g rosemary, 0.5g ginger, and 1.0g garlic, for products targeting 2-3- and 4-5-years-old, respectively. Optimal spices combination improved microbial shelf life by 44 and 34 hours for products targeting 2-3- and 4-5-years-old children, respectively. The acceptability and physical properties scores of the optimized products were largely better than the control products. It is therefore recommended that local processors adopt the new products and make them available to contribute to improving the intake of Vitamin A and iron among CUF in Uganda.NOTE: -Four microbial groups enumerated at 12-hourly intervals for 96 hours are Total plate count, Enterobacteriaceae, Yeasts and moulds, and Lactic acid bacteria.-Sensory evaluation was done based on determined microbial shelf life. Five-point hedonic scale was used.Study funded by MasterCard@RUFORUM. Show less

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  Gulu University (GU)

  Jun 2022 - May 2023

  Graduate Teaching Assistant

  Taught the following topics in APPLIED BIOCHEMISTRY course unit:1. Cell biology 2. Industrial applications of biomolecules 3. Principles of enzyme kinetics and enzyme assays3. Applications of metabolic processes in Biosystems engineering. 4. Bioethanol production from plants.5. In vivo and in vitro processes.Also, I was engaged in:1. Supervision of students as they performed microbial culture, DNA extraction, Paper chromatography, Gram staining, etc2. Determination of vitamin A content of ripe tomatoes using spectrophotometry. 3. Setting, administration and marking of tests, exams, practicals, and courseworks4. Analysis of students' results 5. Preparation of practical manuals6. Carrying out pre-trial tests for practicals before students do it. Show less

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  AgriSCALE project

  Sept 2022 - May 2023

  Research Assistant

  • Accomplished literature review of the Bioethanol value chain under the project theme: Eradication of water hyacinth in L. Victoria through sustainable utilization.• Established the contribution of water hyacinth in promoting food and nutrition security• Collected data through focused group discussions and Key informant interviews in Homabay, Siaya & Kisumu counties in Kenya.• Accomplished qualitative data analysis and presentation of findings.• Published an article through the HAMK University Unlimited Professional website (https://urn.fi/URN:NBN:fi-fe2023052547837).• Presented research findings to the audience of Academic Professors and Doctors from Gulu, Egerton & HAMK Universities at the Gulu University Library. Show less

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  Gulu Regional & Referral Hospital

  Sept 2022 - Nov 2022

  Community Nutritionist

  • Carried out Nutritional assessment of in-patient children every morning and out-patient children which included anthropometric & dietary diversity.• Conducted Appetite tests using Ready to Use Therapeutic Feeds (RUTF) for children to decide whether the patient should be sent for ITC (in-patient care) or OTC (out-patient care) management.• Dispensed RUTF for children in OTC.• Involved in locking the store and balancing of RUTF, F-75 & F-100 for a week, every morning and evening.• Admitted patients based on failed appetite test and bilateral pitting oedema grade III & wasting (WHZ<-3)• Prepared of F-75 for SAM stabilization (given to children 6 months to 5 years)• Prepared F-100 for transition cases and children below 6 months with SAM (Severe Acute Malnutrition).• Prepared ReSoMal (Rehydration Solution for the Malnourished) given under medical supervision at therapeutic feeding center.• Trained new interns from Gulu Institute of Health sciences and Gulu University• Discharged patients based on set criteria such as passed appetite test, bilateral pitting oedema of grade I /II, Z-scores & MUAC (Mid-Upper Arm Circumference).• Learnt the theoretical way of preparing home-made F-75 & F-100• Filled-in daily dispensing logbooks and Integrated Nutrition Register (INR) for newly admitted children, discharged children and those on OTC.• Prepared a monthly report for the Nutrition ward which captured data on total admitted children for the month of September, No. of discharged children, No. of deaths, No. of referrals, etc.• Engaged in the nutritional management of a child in cardiac shock for two weeks until he recovered• Learnt about the Emergency Nutrition Assessment (ENA) software for Standardized Monitoring Assessment of Relief and Transition (SMART)• The Integrated Management of Acute Malnutrition (IMAM) guidelines were strictly adhered to accomplish the above tasks. Show less