Dietary diversity and associated factors among adolescent girls in Nifas Silk Laphto sub city, Addis Ababa, Ethiopia, 2021

Abebe, Tarik; Mezgebu, Getachew Sale; Feleke, Fentaw Wassie; Tamrat, Meseret

doi:10.1186/s40795-023-00693-1

Cited by 5 publications

(3 citation statements)

References 22 publications

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“…Across all age groups, the highest DDS tertile showed a statistically significant higher fiber intake, fruit and vegetable intake, as well as lower ultra-processed foods consumption. Additionally, our finding that higher DDS was associated with higher HDAS and meal frequency is consistent with previous research on adolescents and adults [47][48][49]. The positive association between dietary diversity and meal frequency could be explained, at least in part, by the fact that consuming more meals per day increases the opportunities to include a wider variety of foods per se.…”

Section: Discussionsupporting

confidence: 92%

Dietary Diversity and Its Association with Diet Quality and Health Status of European Children, Adolescents, and Adults: Results from the I.Family Study

Dello Russo,

Formisano,

Lauria

et al. 2023

Foods

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Dietary diversity (DD) plays a crucial role in fostering high-quality diets, but its association with health outcomes, particularly body adiposity and non-communicable diseases (NCDs), is inconsistent. This may be due to a lack of a standardized method for estimating DD. Our study investigates the association between two DD indices, namely the dietary diversity score (DDS) and food variety score (FVS), and anthropometric measures, biochemical parameters, and diet quality in a large population sample from the I.Family study across research centers in eight European countries. In our cross-sectional analysis of 3035 participants, DDSs varied among countries, with a higher prevalence in the third DDS tertile among those with higher education. DDS showed a positive association with diet quality across all age groups. Higher DDS tertile individuals showed increased fiber, fruit, and vegetable intake, greater meal frequency, and lower ultra-processed food consumption. No relevant biochemical differences were observed across DDS tertiles, and a higher DDS was associated with lower overweight/obesity prevalence only in adults. No significant associations were found with FVS. Our findings emphasize the need to consider food groups for a more accurate estimation of diet quality. This aligns with studies suggesting DDS alone is not an independent risk factor for obesity in children and adolescents. Public health programs should prioritize food diversity to promote improved nutrition and overall well-being in communities.

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Section: Discussionsupporting

confidence: 92%

Dietary Diversity and Its Association with Diet Quality and Health Status of European Children, Adolescents, and Adults: Results from the I.Family Study

Dello Russo,

Formisano,

Lauria

et al. 2023

Foods

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“…Our subgroup analysis, on the other hand, showed that the intervention worked better among older and current urban resident participants. There are studies that compliment this study that socio-demographic factors are important predictors of dietary behavior [ 28 , 55 ]. This seems obvious that older adolescents and urban residents can better understand the intervention messages, and have the freedom, authority and confidence to prepare and consume quality food due to mainly their relative access to health information [ 56 , 57 ].…”

Section: Discussionmentioning

confidence: 99%

Evaluation of effectiveness of school-based nutrition education in improving the consumption of pulses-based food among female adolescents in Northwest Ethiopia: a cluster randomized controlled trial

Mekonnen,

Biks,

Azale

et al. 2023

J Health Popul Nutr

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Background Protein undernutrition is a prevalent health problem in Ethiopia severely affecting the reproductive outcome of women. This is mainly because of inadequate consumption of protein due to the high cost of animal-origin food and the lack of knowledge about the benefits and the methods of preparation of pulses-based foods. Therefore, this trial was conducted to evaluate the effectiveness of nutrition education in improving the consumption of pulses-based foods among female adolescents. Methods A two-arm pragmatic cluster randomized controlled trial was conducted among female adolescents in Northwest Ethiopia. Clusters were schools assigned into intervention and control groups by cluster randomization. The trial participants were female adolescents. The intervention was pulses-based nutrition education, and the comparator was the usual dietary practice of adolescent girls. The education was delivered over four weeks on a 45–60 min session per week basis. The primary outcome of the intervention was pulses-based food consumption, and the secondary outcomes were knowledge and attitude about pulses food. Data on the outcome and the confounding variables were collected at baseline and end-line of the intervention. The analysis was based on intention-to-treat analysis, and a log-binomial logistic regression model was fitted to the data to calculate relative risk with the corresponding p value adjusted for baseline characteristics. The intervention was considered effective when the p value was < 0.05. Results A total of 269 intervention and 278 control participants from the four clusters completed the trial making response rates of 92.1% and 95.2%, respectively. The pulses-based nutrition education enabled participants in the intervention group to maintain their pulses-based food consumption state, while participants in the control group significantly reduced their consumption by about threefold [ARR; 95% CI 2.99 (1.87, 4.79)] from harvesting to non-harvesting season. The consumption of pulses-based food was higher by 16% among the intervention participants as compared to the control participants [ARD; 95% CI 0.16 (0.10, 0.21)]. Conclusion Pulses-based nutrition education is effective in improving the consumption of pulses-based food among female adolescents. Therefore, policies and strategies are required to integrate this intervention in the school nutrition program. Trial registration: The trial was registered in the Pan African Clinical Trials Registry (PACTR202111813445259) on 02 November 2021.

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“…Dietary quality can be in uenced by family size and household food production, which can affect the availability and accessibility of food within the household (8, 10). Nutritional knowledge is an essential determinant of diet quality, as individuals who know the nutritional value of various foods are better equipped to make informed dietary choices that support good health (10)(11)(12).…”

Section: Introductionmentioning

confidence: 99%

What’s happening in the kitchen? The influence of nutritional knowledge, attitudes, practices (KAP), and kitchen characteristics on women's dietary quality in Ethiopia

Yalew,

Tessema,

Lahiff

2024

Preprint

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Background Low diet quality significantly contributes to public health risks in low-income countries. This situation is particularly concerning for vulnerable groups, such as women and children, who are at increased risk of malnutrition due to inadequate access to proper nutrition. Objective This study aimed to assess the influence of nutrition-related knowledge, attitudes, practices, and kitchen characteristics on women's dietary quality in Ethiopia. Method A population-based cross-sectional survey was conducted from August to September 2022 in five regions and two city administrations in Ethiopia. A multistage stratified cluster sampling method was employed. From ninety-nine enumeration areas, twenty eligible households were selected. A total of 1,980 women aged 15–49 years were included in this survey. The data were collected using a structured questionnaire and analysed using SPSS version 16 computer software. The determinants of diet quality were identified using Poisson, logistic, and ordinary least square regression analyses. Variables with a p-value less than 0.05 were considered to indicate statistical significance. Results The results showed that the average dietary diversity score for women was 3.4. Only 21.5% of the participants achieved the minimum dietary diversity for women (MDD-W), and the mean adequacy ratio for nutrients was 61.6%. The participants’ average nutrition-related knowledge, attitudes, and practices scores were 63%, 39%, and 23%, respectively. The regression analysis showed a positive association between knowledge and attitude, on the one hand, and dietary diversity and the mean nutrient adequacy ratio, on the other hand, which were significant at P < 0.01. Cooking time and propensity to prepare new food were also positively associated with dietary diversity and with minimum dietary diversity, again significant at P < 0.01. Conclusion Our study showed that improved nutrition-related knowledge and a positive attitude toward nutrition significantly influence dietary quality. Additionally, cooking time and the propensity to prepare new foods positively influence diet quality.

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Dietary diversity and associated factors among adolescent girls in Nifas Silk Laphto sub city, Addis Ababa, Ethiopia, 2021

Cited by 5 publications

References 22 publications

Dietary Diversity and Its Association with Diet Quality and Health Status of European Children, Adolescents, and Adults: Results from the I.Family Study

Dietary Diversity and Its Association with Diet Quality and Health Status of European Children, Adolescents, and Adults: Results from the I.Family Study

Evaluation of effectiveness of school-based nutrition education in improving the consumption of pulses-based food among female adolescents in Northwest Ethiopia: a cluster randomized controlled trial

What’s happening in the kitchen? The influence of nutritional knowledge, attitudes, practices (KAP), and kitchen characteristics on women's dietary quality in Ethiopia

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