Author(s): Herrador Z, PerezFormigo J, Sordo L, Gadisa E, Moreno J,
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Abstract BACKGROUND: A low dietary diversity score (DDS) and low consumption of food from animal sources (ASF) are among the factors related to malnutrition in school-aged children living in Libo Kemkem and Fogera (Ethiopia). OBJECTIVES: This study aimed to identify associated determinants for low dietary diversity and lack of consumption of ASF. METHODS: In 2009, a cross-sectional survey was carried out in May, at the end of the lean season. Socio-demographic characteristics and diet habits were collected from 886 school-aged children. Additionally, 516 children from rural sites were followed up in the post-harvest season, in December of the same year. Bivariate and multivariable statistical methods were employed to assess low DDS and ASF intake and their association with different factors. RESULTS: Up to 80\% and 60\% of school-aged children living in rural and urban sites, respectively, ate ≤ 3 food groups the day before the survey. The percentage of children consuming ASF was significantly higher in urban settings (64\% vs 18\%). In the rural areas, if the head of the household was male (OR: 1.91; 95\%CI: 1.00-3.65) and older than 40 years (OR: 1.56; 95\%CI: 1.02-2.38) the child had a lower DDS in the lean season, while differences by socioeconomic indexes were observed in the post-harvest season. Males took more ASF than females in rural settings (OR: 1.73; 95\%CI: 1.14-2.62) and differences by socioeconomic indexes were observed in both settings in the lean season, though not in post-harvest survey. CONCLUSIONS: The findings of this study revealed that the diet among school-aged children in Libo Kemkem and Fogera districts lacked diversity, and that the intake of foods from animal sources was low, especially among rural girls. To effectively tackle malnutrition, dietary diversification strategies oriented to the local needs are recommended. TRIAL REGISTRATION: ClinicalTrials.gov NCT02148822.
This article was published in PLoS One
and referenced in Journal of Nutrition & Food Sciences