Food and Nutritional Sciences

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http://10.90.10.223:4000/handle/123456789/120

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Browsing Food and Nutritional Sciences by Author "Abebe Ayelign"

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    Determining Dietary Patterns, Exploring Barriers for Diversified Dietary Consumption, and Causal Analysis of Determinant of Undernutrition Among Adolescents, Northwest Ethiopia
    (Addis Ababa University, 2024-06) Eskezyiaw Agedew; Abebe Ayelign; Zweter Abebe
    Background: Adolescence is a critical developmental stage susceptible to all forms of malnutrition. During adolescence, various dietary habits are established, and health-related behaviors, either positive or negative, are adopted, persisting into the next phase of the life cycle. However, a comprehensive evidence on dietary habits, dietary patterns, and causes of under nutrition has not been generated sufficiently using qualitative and quantitative approaches in the country. Therefore, this study was conducted to fill this gap among adolescents of the agrarian community of Northwest Ethiopia. Objective: to determine dietary patterns, exploring barriers for diversified dietary consumption, and causal analysis of Undernutrition among Adolescents, Northwest Ethiopia. Methods: An exploratory sequential mixed-method study design was employed for this study. First a community based cross-sectional survey was conducted to determine dietary pattern and its relation with nutritional status. Following the survey qualitative study was conducted to identify barriers to dietary diversification. Finally a case-control study was conducted to identify determinant factors for stunting and thinness. Data was collected using in-depth and key informant interviews, observational cheek lists, pre-tested structured and semi-structured contextually adapted questionnaires, food frequency questioner; and anthropometric measurement tools. Qualitative data analysis was conducted using ATLAS-ti version 7.1 software for thematic analysis based on inductive and thematic analysis approach. Exploratory factor analysis (EFA) was employed to derive major dietary patterns based on food consumption data, after checking for assumptions. A multivariable binary logistic regression analysis was conducted to identify factors associated with the identified dietary patterns. Nutritional status was determined using WHO Anthro-plus 2010 software. In addition, STATA version 17 was used for the causal analysis of under nutrition by conducting general structural equation modeling. To establish statistical significance, a p-value of 0.05 was used as the cutoff point. Result: Three dietary patterns, namely traditional, mixed, and animal-source foods with traditional alcoholic beverage drinking, were identified, accounting for 58.64% of the variance in the adolescent diet. In the study setting oil-seeds are accessible but there were limited consumption habit among adolescents and entire family member. Significant variation in was observed on the burden of stunting among adolescents for each dietary patterns and consumption level. Stunting was 15.12% vs. 11.21% lower and higher traditional dietary pattern, 19.40% vs. 6.94% in lower and higher mixed dietary pattern, and the rest 8.36% vs. 17.97% in lower and higher animal source food with traditional alcoholic drinking habits of adolescent’s respectively (P-value 0.05). But there were no significant differences in thinness in the identified dietary patterns (P-value > 0.05). The diversified dietary feeding habits of adolescents are affected by multiple interconnected layers of barriers, ranging from an individual level to multi-sectorial collaboration. Adolescents dietary patterns, lack of deworming, being female, and breakfast eating frequency were key directed and mediated determinant factors for stunting and thinness. Conclusion: From the identified dietary pattern traditional, mixed, and animal-sourced foods were considered healthy type whereas high carbohydrate and traditional alcoholic beverages were unhealthy type. Modifiable factors were identified that could be targeted for public health interventions that influence dietary patterns of adolescents. Integrated and multifaceted intervention approaches are needed to promote a healthy diet and discourage unhealthy diets. Promoting of locally available oil seeds consumption and enhancing sea-food consumption habits of adolescents and the entire community by introducing small-scale fish farms as nutrition-sensitive intervention pilot projects in study settings and beyond. Further public health interventions should be implemented to reduce under nutrition by improving dietary behaviors, breakfast consumption habits, and providing de-worming services for adolescents. Overall promotion of local sustainable diet, which is nutritionally adequate, economically affordable and having low environmental impact, should be taken as a holistic public health nutrition strategy to overcome all form of malnutrition for adolescents.
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    Physicochemical Characteristics and Occurrence of Aflatoxin in Groundnut Crude Oil in Ethiopia
    (Addis Ababa University, 2024-03) Ayantu Tadesse; Abebe Ayelign
    Arachis hypogaea L., commonly referred to as groundnut or peanut, is a significant annual monoecious legume that is grown for food and profit in many regions of the world, including Ethiopia. Groundnuts are an important crop in terms of nutrition, primarily employed in the manufacture of oil. Nonetheless, research indicates that aflatoxin contamination occurs across the value chain in the majority of Ethiopian groundnut production. Thus, the purpose of this study was to assess the physicochemical properties of groundnut oil and determine the levels of aflatoxin in groundnut kernels, oil and cake. Five groundnut varieties were collected from Haramaya University (HU) and two groundnut varieties (Bure and Harer) were collected from Addis Ababa (AA) local market. Groundnut oil was extracted using a mechanical press, and its physicochemical properties were assessed using standard techniques. Aflatoxin B1 (AFB1) and total aflatoxin (TAF) concentrations were also assessed in the groundnut kernel, oil, and cake from the three groundnut samples (one from HU and two from AA market). The mean physicochemical characteristics of the groundnut oil ranges from; 81.92- 90.64 gI2/100g oil; 0.19- 0.27 mg/KOH/g oil, 189.29- 191.68 mg KOH/g oil ; 0.91- 0.92 kg/m3; 0.25-0.3%; 5 meq peroxide O2/kg oil; 1.46 and 0.97 for iodine value (IV), acid value (AV), saponification value (SV), density, moisture value, peroxide value, refractive index and specific gravity respectively. The mean value of the groundnut oil's physicochemical properties (IV, AV, SV, and density) varied significantly (P < 0.05) among the five verities. AFB1 was detected in all of the samples with levels ranging from 0.3 - 405 μg/kg, and seven out of nine (77.8%) of the samples contained levels above the Ethiopian maximum level (5 μg/kg). TAF was detected with levels ranging from 0.5 - 495 μg/kg, and 7/9 (77.8%) of the samples exceeded the maximum level of the Ethiopian standard (10 μg/kg) for TAFs. The largest concentration was found in the groundnut kernel in both AFB1 and TAF, whereas the lowest concentration was found in the oil. Overall, the groundnut oil from all the groundnut varieties is better for human consumption in terms of the physicochemical characteristics. The level of aflatoxin is decreased significantly through the extraction of groundnut oil. However, further study is required to make the oil free from aflatoxins.
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    School Feeding Program in Addis Ababa, Ethiopia: Safety and Nutritional Quality of Meals and Programmatic Challenges
    (Addis Ababa University, 2024-11) Yihalem Tamiru; Samson Gebremedhin; Afework Mulugeta; Abebe Ayelign
    The implementation of SFPs faces significant challenges, including limited institutional capacity, resource constraints, and inadequate food safety measures. Existing literature highlights a lack of data in these areas, emphasizing the need for comprehensive research to enhance program effectiveness and protect student well-being. In Ethiopia's SFP, issues persist regarding food provision, infrastructure, and administrative concerns related to food quality and hygiene. Previous studies in Addis Ababa which evaluated dietary quality and food safety knowledge among food handlers; however, they were not comprehensive. Therefore, this research aims to fill critical gaps by assessing the dietary quality of school meals, microbiological safety, food safety knowledge among food handlers, and the perceived benefits and challenges of the SFP in Addis Ababa. A cross-sectional study was conducted involving 293 adolescents from 20 schools. The dietary intake was evaluated via a multiple-pass 24-hour recall method against the RDA. Dietary diversity was measured using a 12-food groups score and analyzed with STATA software. Microbial contamination in RTE and drinking water was assessed collecting samples from 18 primary school kitchens in March and April 2024. This included microbiological analysis for 37 cooked food samples and 18 drinking water samples following ISO and NMKL guidelines. The KAP regarding food safety was evaluated employing structured face-to-face interviews (knowledge with a 29-question questionnaire (70% cutoff), attitudes with a 22-question scale, and practices with a 22-question instrument (scores of 16 or more indicating good practices)). Data were analyzed using descriptive statistics, pairwise correlations, and multiple linear regressions. Additionally, a qualitative phenomenological study was carried out in May 2023 on 98 participants (48 mothers of the students, 20 students, 20 school principals, and 10 experts gathered through key informant interviews and focus group discussions). The qualitative data was transcribed, translated, and thematically analyzed using ATLAS-TI software. The study highlighted significant nutrient inadequacies of meals provided to adolescents in schools. While school meals contributed a sufficient amount of carbohydrates (74.4%) of the RDA, they fell short in other essential nutrients: energy (34.1%), protein (42.5%), calcium (9.3%), zinc (14.6%), iron (52.9%), vitamin A (14.0%), thiamine (16.7%), vitamin B12 (12.8%), and niacin (3.8%). Moreover, this study assesses the 24-hour DDS of public primary school adolescents. Key findings reveal that 88.1% achieved adequate dietary diversity (DDS of 5 or higher), with 34.7% scoring 5, 38.5% scoring 6, 13.1% scoring 7, and 2.8% scoring 8. Despite a diverse diet, significant nutrient inadequacies persisted in both the school meals and overall 24-hour dietary intakes. The microbiological analysis of RTE meal samples indicated an overall acceptable level of quality and safety. However, several concerns were identified. Yeasts and molds exceeded reference standards in 78.4% of the RTE cooked meal samples (>102 cfu/ml), while E. coli surpassed the acceptable limit in 10.8% of samples (>102 cfu/ml), and S. aureus counts exceeded limits in 5.4% of samples (103 -104). Cooked rice showed the highest microbiological counts, particularly for E. coli and S. aureus. Approximately, 14.4% of the food samples were deemed unsatisfactory, exhibiting contamination from E. coli, S. aureus, and yeasts and molds. Regarding drinking water quality, 23.4% of samples were found to be non-potable, raising concerns about the total APC, TC, and FC. Notably, 72% of drinking water samples exceeded the APC criteria (>100 cfu/ml), 16% surpassed the TC standard (>1 cfu/ml), and 5.5% exceeded the FC threshold. The study revealed high levels of knowledge (85.8%), positive attitudes (79.6%), and satisfactory practices 72.3% among food handlers. Key factors influencing these outcomes included education, years of service, and marital status. Education was found to significantly enhance knowledge (p = 0.004) and practices (p < 0.001). While years of service positively influenced knowledge (p < 0.001), it had a negative impact on practices (p = 0.019). Marital status also played a role, with significant associations observed in attitudes (p = 0.046) and practices (p = 0.043). Logistic regression analysis highlighted the importance of specific facilities: having a separate storage area for raw and RTE foods reduced unsatisfactory food safety practices by 55% (AOR = 0.45), while a water facility in the kitchen decreased poor hygiene practices by 46% (AOR = 0.54). Additionally, a hand-washing facility lowered the odds of poor practices by 35% (AOR = 0.65). Notably, food handlers with higher attitude scores had an 81% lower likelihood of exhibiting poor food safety and hygiene practices (AOR = 0.19). Moreover, a qualitative study shed light on the benefits and challenges of the SFP, showcasing positive impacts on attendance, academic performance, reduced dropout rates, financial relief, improved behavior, and a safer learning environment. However, challenges such as underpaid kitchen workers, operational issues, reduced reading time, increasing food costs, limited market access, inadequate infrastructure, and growing the intention of dependency were also identified. This study emphasiz the necessity of enhancing nutritional adequacy, ensuring microbiological safety, sustaining food safety knowledge, and addressing program challenges to optimize the SFP in Addis Ababa. The study underscores the critical need to address nutrient inadequacies among school adolescents by prioritizing menu planning that incorporates nutrient-dense foods and implementing cost-effective strategies utilizing locally sourced options. Implementing nutrition education programs and collaborating with stakeholders on tailored initiatives such as community gardens, partnerships with local farmers, and enhancing the availability of free nutritious meals—are essential for promoting student well-being. While the microbiological quality of meals served through the Addis Ababa SFP generally meets established standards, some food samples exceeded permissible limits, indicating hygiene challenges that must be addressed through stringent hygiene practices. Also, food handlers in the program exhibited high knowledge and positive attitudes towards food safety, yet significant gaps in actual practices highlight the need for targeted educational interventions that consider local and cultural influences. Future researches should focus on objective measurements to better understand food safety practices and their implications for public health. Overall, although the SFP seems to contribute to a safer learning environment and improved educational outcomes, these conclusions may rely more on perception than on measurable evidence. However, urgent action is needed to address critical issues such as underpaid kitchen staff, operational inefficiencies, rising food costs, and inadequate infrastructure. To ensure the program's long-term sustainability, it is essential to implement strategies for reducing workloads, enhancing kitchen infrastructure, adhering to government guidelines, and promoting self-reliance among schools.