Abstract
Background
In many low-income settings, pregnant and lactating women (PLW) often have poor dietary diversity, poor nutritional status, and perpetuation of a cycle of malnutrition.
Objective
This study aimed to assess the association of Social and Behavioral Change Communication (SBCC) combined with an egg production intervention on the feeding practices of PLW in the Bishoftu and East Shoa Zone, Ethiopia.
Method
A 4-round repeated cross-sectional survey was conducted, including 459, 494, 425, and 547 PLW in the first, second, third, and fourth rounds, respectively. The Market-based Innovation for Nutrition in Ethiopia (MINE) project implemented the egg hub model to increase egg production, and a comprehensive SBCC package was used to promote egg consumption. Dietary diversity was assessed using the Minimum Dietary Diversity for Women (MDD-W) tool, with intake measured through a 24-h recall method. Dietary diversity among PLW was evaluated by comparing data from the first survey round to subsequent rounds. Multivariable logistic regression identified the independent association of the MINE intervention with MDD-W, controlling for confounders.
Result
The proportion of PLW meeting MDD-W increased from 29.9% in the first survey round to 71.3% in the second, 56.7% in the third, and 66.8% in the fourth rounds. Maternal knowledge improved from 52.7% to 78.2%, and favorable attitudes toward feeding recommendations rose from 76.3% to 87.2%.
Conclusion
The findings suggest the combined intervention was associated with significant improvements in the dietary diversity, knowledge, and attitudes of PLW, suggesting that it should be scaled up across Ethiopia to evaluate its broader effectiveness.
Plain language title
How a Nutrition Education Program and Egg Production Support Improved Mothers’ Diets: A Pilot Study in Ethiopia
Plain Language Summary
In many low-income areas, pregnant and breastfeeding women often don’t get enough variety in their diets, which can lead to poor health and ongoing malnutrition. This study looked at whether combining nutrition education with support for local egg production could help improve the eating habits of these women in Bishoftu and East Shoa Zone, Ethiopia. Over 4 rounds of surveys, researchers gathered information from over 1900 women. They introduced an “egg hub” system to boost egg production and provided training and messages to encourage women to eat more diverse and nutritious foods, especially eggs. Diet quality was measured by asking women what they ate in the past 24 h. The results showed clear improvements: the number of women eating a more diverse diet grew from 29.9% at the start to 68.8% by the final round. Their knowledge about nutrition also increased, and more women had positive attitudes toward healthy eating. Overall, the project helped improve the diets, knowledge, and attitudes of pregnant and breastfeeding women. Based on these promising results, this approach could be expanded to other parts of Ethiopia.
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