Dietary Intake and Nutrient Adequacies among Women of Reproductive Age in Northern Tanzania: A Cross-Sectional Study

Dietary inadequacies among women of reproductive age (WRA) increase malnutrition and disease risk.

We characterized food group and nutrient adequacies among WRA in rural Tanzania.

Baseline data (collected October 2023-January 2024) from a cluster-randomized controlled trial in Arusha and Kilimanjaro regions were analyzed. Dietary intake among WRA (n = 2594) was assessed using a 24-h dietary recall with the OpenDRS approach, an open-source 24-h recall for mobile devices. This was repeated in a subsample (n = 520, 20%) to adjust for day-to-day variations in individual intake. The National Cancer Institute method was employed to estimate usual energy and nutrient intakes. Micronutrient adequacy was defined as intake greater than or equal to the harmonized average requirements (H-ARs). The mean probability of adequacy (MPA) was calculated as the average adequacy across 11 micronutrients.

On average, women were 38.3 ± 6.2 y old; 19% were lactating, and 4% were pregnant. The mean daily energy intake was 2415 kcal/d [95% confidence interval (CI): 1937, 2895], with carbohydrates contributing 62% to daily energy intake. The mean intake of fruit and vegetables (F&V) was 279 g/d (95% CI: 201, 365), of which fruit was 35 g/d (95% CI: 2, 118) and vegetables 245 g/d (95% CI: 168, 328). Staples contributed half of the daily energy intake. About 1% of participants met calcium and vitamin B₁₂ requirements, whereas 42%, 49%, 68%, and 72% met adequacy for vitamin C, folate, zinc, and iron, respectively. Most women met the H-ARs for riboflavin, niacin, thiamine, vitamin B6, and vitamin A. MPA was 65 (±2.3% standard error), with vegetables, pulses, animal-source foods (ASF), and staples being key micronutrient sources.

Substantial nutrient inadequacies exist among WRA in rural Northern Tanzania due to high cereal intake and low intake of F&V and ASF. Addressing these gaps requires targeted interventions, improved dietary diversity, increased intake of F&V and ASF, and enhanced food security through local production and social safety nets.