What’s happening in the kitchen? The influence of nutritional knowledge, attitudes and, practices (KAP), and kitchen characteristics on women’s dietary quality in Ethiopia
Abstract Background Low dietary 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. This...
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2025-01-01
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| Online Access: | https://doi.org/10.1186/s40795-025-00991-w |
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| author | Temesgen Awoke Yalew Masresha Tessema Edward Lahiff |
| author_facet | Temesgen Awoke Yalew Masresha Tessema Edward Lahiff |
| author_sort | Temesgen Awoke Yalew |
| collection | DOAJ |
| description | Abstract Background Low dietary 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. This study aimed to assess the influence of nutrition-related knowledge, attitudes, and 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 about socio-demographic characteristics, food frequency, 24-hour dietary recall, and nutrition-related knowledge, attitudes, and practices. The determinants of dietary 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 ± 0.85. 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 knowledge and attitude positively associated with dietary diversity and the mean nutrient adequacy ratio (P < 0.01). Cooking time and propensity to prepare new food were also positively associated with dietary diversity and with minimum dietary diversity (P < 0.01). Conclusion Our study showed that good nutrition-related knowledge and a positive attitude toward nutrition positively and significantly influence dietary quality, along with cooking time and the propensity to prepare new foods. |
| format | Article |
| id | doaj-art-36ec4937cff24a44828e2493b0b9a173 |
| institution | Kabale University |
| issn | 2055-0928 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | BMC |
| record_format | Article |
| series | BMC Nutrition |
| spelling | doaj-art-36ec4937cff24a44828e2493b0b9a1732025-01-26T12:19:14ZengBMCBMC Nutrition2055-09282025-01-0111111210.1186/s40795-025-00991-wWhat’s happening in the kitchen? The influence of nutritional knowledge, attitudes and, practices (KAP), and kitchen characteristics on women’s dietary quality in EthiopiaTemesgen Awoke Yalew0Masresha Tessema1Edward Lahiff2Food Science and Nutrition Research Directorate, Ethiopian Public Health InstituteFood Science and Nutrition Research Directorate, Ethiopian Public Health InstituteDepartment of Food Business and Development, University College CorkAbstract Background Low dietary 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. This study aimed to assess the influence of nutrition-related knowledge, attitudes, and 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 about socio-demographic characteristics, food frequency, 24-hour dietary recall, and nutrition-related knowledge, attitudes, and practices. The determinants of dietary 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 ± 0.85. 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 knowledge and attitude positively associated with dietary diversity and the mean nutrient adequacy ratio (P < 0.01). Cooking time and propensity to prepare new food were also positively associated with dietary diversity and with minimum dietary diversity (P < 0.01). Conclusion Our study showed that good nutrition-related knowledge and a positive attitude toward nutrition positively and significantly influence dietary quality, along with cooking time and the propensity to prepare new foods.https://doi.org/10.1186/s40795-025-00991-wNutritional KAPKitchenFood consumptionDietary diversityNutrient intakeEthiopia |
| spellingShingle | Temesgen Awoke Yalew Masresha Tessema Edward Lahiff What’s happening in the kitchen? The influence of nutritional knowledge, attitudes and, practices (KAP), and kitchen characteristics on women’s dietary quality in Ethiopia BMC Nutrition Nutritional KAP Kitchen Food consumption Dietary diversity Nutrient intake Ethiopia |
| title | What’s happening in the kitchen? The influence of nutritional knowledge, attitudes and, practices (KAP), and kitchen characteristics on women’s dietary quality in Ethiopia |
| title_full | What’s happening in the kitchen? The influence of nutritional knowledge, attitudes and, practices (KAP), and kitchen characteristics on women’s dietary quality in Ethiopia |
| title_fullStr | What’s happening in the kitchen? The influence of nutritional knowledge, attitudes and, practices (KAP), and kitchen characteristics on women’s dietary quality in Ethiopia |
| title_full_unstemmed | What’s happening in the kitchen? The influence of nutritional knowledge, attitudes and, practices (KAP), and kitchen characteristics on women’s dietary quality in Ethiopia |
| title_short | What’s happening in the kitchen? The influence of nutritional knowledge, attitudes and, practices (KAP), and kitchen characteristics on women’s dietary quality in Ethiopia |
| title_sort | what s happening in the kitchen the influence of nutritional knowledge attitudes and practices kap and kitchen characteristics on women s dietary quality in ethiopia |
| topic | Nutritional KAP Kitchen Food consumption Dietary diversity Nutrient intake Ethiopia |
| url | https://doi.org/10.1186/s40795-025-00991-w |
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