Effectiveness of knowledge sharing practices among youth entrepreneurs engaged in small and Medium enterprise (SMEs) in Kenya
Information Development,
Год журнала:
2025,
Номер
unknown
Опубликована: Апрель 17, 2025
Knowledge
Sharing
(KS)
is
a
critical
element
for
the
growth
and
development
of
business
enterprises.
For
youth
entrepreneurs
in
Kenya,
particularly
those
managing
Small
Medium-sized
Enterprises
(SMEs),
effective
knowledge
sharing
can
significantly
enhance
culture
performance.
This
study
explores
effectiveness
KS
practices
among
Nairobi
County,
examines
how
these
influence
culture.
The
employs
qualitative
research
methods,
utilizing
interviews
Focus
Group
Discussions
(FGDs)
to
gather
data.
study's
target
population
consisted
1147
who
were
registered
by
Youth
Enterprise
Development
Fund
(YEDF).
Using
purposive
sampling,
three
interviewees—all
from
state
department
youths
YEDF,
Micro
Authority
(MSEA),
Industrialization,
Trade,
(ITED)—and
participants
fifteen
focus
group
discussions,
each
with
an
average
six
participants,
selected.
Key
findings
reveal
that
mostly
exchange
their
implicit
explicit
through
social
media,
digital
platforms,
mentorship
initiatives.
Inadequate
infrastructure,
distrust,
technological
obstacles
are
just
few
issues
highlights
as
bottlenecks
successful
KS.
concludes
County
crucial
improving
performance,
enhancing
innovation,
fostering
adaptability
challenges.
However,
barriers
such
inadequate
limited
trust,
insufficient
knowledge-sharing
structures
must
be
addressed
maximize
benefits
practices.
Recommendations
made
improve
practices,
which
include
literacy,
developing
robust
platforms.
Язык: Английский
Comparison of Students' Attitudes and Knowledge Regarding Functional Foods in Gastronomy, Food Science, and Nutrition Programs
Food Science & Nutrition,
Год журнала:
2025,
Номер
13(6)
Опубликована: Май 23, 2025
ABSTRACT
The
awareness
and
consumption
of
functional
foods
(FFs)
have
increased
in
recent
years.
To
develop
FFs
accurately
inform
consumers,
fundamental
knowledge
students
enrolled
the
Gastronomy
Culinary
Arts
(GCA),
Food
Engineering
(FE),
Nutrition
Dietetics
(ND)
is
essential.
aim
study
to
evaluate
attitudes
GCA,
FE,
ND
departments
regarding
FFs.
was
planned
as
a
cross‐sectional
study,
data
were
collected
using
an
online
survey
form.
Students
asked
various
traditional
fortified
terms
their
properties.
Additionally,
students'
toward
assessed
through
questionnaires.
statistical
analysis
conducted
Chi‐square
test
SPSS
version
22.
included
348
(34.8%
from
33.0%
32.2%
departments).
Among
participants,
36.5%
course
on
proportion
who
identified
enriched
highest
FE
department,
while
GCA
department
predominantly
commonly
both
Positive
more
prevalent
among
those
course,
these
prioritized
health
claims,
food
composition,
price,
safety
when
purchasing
recommends
incorporating
courses
into
curricula
enhance
ability
innovate
promote
society.
Язык: Английский