Anemia affects every country in the world including Ethiopia. It costs the socio-economic developments due to its health impacts. This study was aimed to determine socio-demographic and dietary diversity and other factors associated with anemia among pregnant women in Kembata Tembaro Zone. Institution-based cross-sectional study design was employed. Data were collected from 423 pregnant women.Hemoglobin level was measured by Hemocue. Pretested interviewer-administered close-ended questionnaire was used to collect the data. Analysis was done using SPSS for windows version 20. Descriptive and multivariate logistic regression analysis was conducted. We found that overall prevalence of anemia was 18%. Less than half (43.3%) of the respondents visited the health centers for antenatal care follow-up at least once during their pregnancy time. Only 20.1% consumed more than five food preceding 24 hr. 59.3% of the respondents were taking iron supplements during data collection time. Anemia was significantly associated with the lowest wealth index, formal education, women's occupation, husband occupation, low dietary diversity, and inadequate intake of iron-rich foods, history of malaria infection, maternal age, and parity. Anemia was of mild public health concern in the study area. The uptake of antenatal care service for the recommended number of visits and iron folic acid supplementation and the diet diversity was low in the pregnant women. The prevalence of anemia was mild public health concern. The early and timely uptake of iron folic acid supplementation was poor. Dietary diversity and consumption of iron-rich foods was found to be low. Thus, community mobilization and health education to improve the uptake of the antenatal care services, increase micronutrient intake through food based and control of infections are recommended. K E Y W O R D S anemia, dietary diversity, hemoglobin, pregnant women | 1979 SAMUEL Et AL.

During frying, fat degrade and many reactions occur resulting in numerous altered fatty acid products. This would lead to the formation of Tran's fatty acids and changes in nutritional qualities. Hence, this study was aimed to determine the changes during frying on fatty acid composition of Nile tilapia (Oreochromis Niloticus) fish muscle from local fish market of Hawassa, Ethiopia. Fish fryers reported that they usually use palm oil for frying. They also indicated that the oil is kept for days and reused for frying at different cycle. In fried fish, 35 types of fatty acids were identified and 27 in raw fish muscle. Palmitic, stearic, heptadecanoic, and tetradecenoic acids were the abundant saturated fatty acids in both fried and raw fish muscle. Oleic, Docosahexaenoic, Eicosapentaenoic, and Linoleic acid were the major unsaturated fatty acids. The percentages of total saturated fatty acids (SFA) of raw fish muscle (47.4%) were found to be lower compared with fried fish muscle (51.8%). The n‐6/n‐3 ratio (7.83), index of atherogenicity (0.85), and thrombogenicity (1.71) in the fried fish muscle were in the undesirable values. The hypocholesterolemic/hypercholesterolemic ratio was relatively similar in the fried (1.09) and raw (1.02) fish muscles. The total unsaturated fatty acids (UFA) level of raw fish muscle (52.2%) was higher than the fried fish muscle (47.2%). Higher percentage of Tran's fatty acid was identified in the fried fish muscle compared with raw. Frying considerably altered fatty acid composition of fish muscle. It increased saturated fatty acid concentration and decreased unsaturated. Hence, frying noticeably decreases the nutritional quality of fish muscle. Therefore, it is suggested that further analysis on fatty acid composition of oil usually used for frying and the nutritional quality index across frying cycles.

Fried food consumption is popular in most parts of the world including Ethiopia. Among many fried products available in Ethiopia, fried fish is most commonly consumed in Hawassa Town due to the easy access to the fish from the lake. Recently, there is growing concern among fryers to recycle the oil while frying fish. However, there is limited evidence about the frying effect on the fatty-acid-related health lipid index of fried fish. Thus, the study was aimed to determine the fatty acid profile and the fatty-acid-related health lipid of raw and fried fish. Raw and fried fish were taken from the Hawassa open fish market. Fatty acid profiles were analyzed using a gas chromatography-mass spectrophotometer (GCMS), and the health lipid index was determined by calculation using the recommended formula. JMP pro 13 version software was used for data analysis. Our result showed that raw fish had a high amount of essential fatty acid, nutritive value index, hypocholesterolemic ratio, and peroxidizability index. In contrary to this, the fried fish had a high amount of trans-fatty acids, nonessential fatty acids, atherogenic index, and thrombogenic index. In conclusion, the fried fish loses its fatty-acid-related nutritional quality in uncontrolled frying conditions. Therefore, frying needs to be controlled, as it risks human health otherwise.

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Fish constitutes a occasional food for the Sidama people of Hawassa, the capital city of Ethiopia's Sidama Region and the site of a large endorheic lake. Freshly-caught fish, especially Nile tilapia or koroso in Local name, are typically fried prior to consumption. Despite the sensory qualities, fried foods are not always advisable due to the impact of frying on the nutritional quality of food. This study was designed to assess the nutritional quality of Nile tilapia that had been fried in the same palm oil over six consecutive frying cycles. The raw fish were purchased from the Lake Hawassa fish market and fried at Hawassa University by simulating local preparation methods. A gas chromatography-mass spectrophotometer (GCMS) was used for the fatty acid profile analysis and a total of 22 fatty acids were elucidated. The nutritional quality indices of fatty acids was determined by calculating the recommended formula and JMP pro 13 was used for statistical analysis. The study results revealed that the tilapia fried in the oldest, most used oil, cycles 3-6, contained high amounts of saturated and trans fatty acids, as well as high atherogenic and thrombogenic indices; however, it was also lower in essential and cis fatty acids, the hypocholesterolemic/hypercholesterolemic ratio, the per-oxidizability index, and the nutritive value index. Conversely, fish prepared earlier (cycles 1-3) with fresher oil were higher in essential fatty acids and cis fatty acids, while the hypocholesterolemic/hypercholesterolemic ratio, the per-oxidizability index, and the nutritive value index were also high. Fish fried in an earlier cycle were also low in saturated and trans-fatty acids, with a lower atherogenic index, and thrombogenic index. Therefore, it can be concluded that repeatedly using the same frying oil to prepare Nile tilapia contributed to the loss of nutritional value. Results suggest that palm oil should be limited to no more than three frying cycles to maximize nutritional intake in of fish consumption.