家庭加工的补充食品,护理人员的知识,态度和实践在肯尼亚的一个农村社区:混合方法研究研究
Susan Moraa Momanyi-Nyasimi1, Judith Kimiywe2, Hudson Nyambaka3
1Department of Food, Nutrition and Dietetics, Kisii University, Kisii, Kenya.
肯尼亚的许多护理人员都知道发酵和发芽食品,但由于误解,他们不会将它们用于儿童. 关于福利的教育对于打击儿童缺陷至关重要.
科学领域:
- 营养科学 营养科学
- 公共卫生 公共卫生
- 食品科学 食品科学 食品科学
背景情况:
- 富含营养的发酵和发芽食品的消费量正在下降,特别是在肯尼亚儿童中.
- 铁和缺乏是影响肯尼亚儿童的普遍问题.
- 发酵和发芽食品提供健康益处,包括必需的微量营养素.
研究的目的:
- 探索肯尼亚霍马湾县关于发酵和发芽补充食品的知识,态度和做法.
- 确定这些食品在补充养中使用的障碍和促进因素.
- 倡导将发酵和发芽食品整合起来,以解决微量营养素缺乏问题.
主要方法:
- 探索性的混合研究设计,结合了定性和定量方法.
- 与护理人员进行了六次焦点小组讨论.
- 一项涉及314名护理人员的横截面定量调查,使用SPSS和Atlas-ti进行分析.
主要成果:
- 社区对食品发芽和发酵的认识和实践已经存在,老年护理人员拥有更多的知识.
- 不足够的知识和消极的态度,特别是对腹和胃的担忧,阻碍了这些食物的使用.
- 积极的态度,年龄较大 (≥35岁) 和较低的教育水平 (小学或没有) 与更高的使用率有显著的关联.
结论:
- 社区教育对于强调发酵和发芽补充食品的好处至关重要.
- 解决误解和担忧可以促进更广泛地采用这些营养丰富的食物.
- 在推广这些食物时,干预措施应考虑护理人员的态度,年龄和教育程度.
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