Perceptions and usage of selected fermented foods for feeding children aged 13-60 months in tshwane, gauteng province

Paul Kiprono Chelule*, Sphiwe Madiba, Mathildah Mokgatle

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

Introduction: fermented indigenous foods are known to confer health and nutritional benefits to young children. However, perception and usage of these foods is not well understood. This study aimed to determine the perceptions and usage of fermented foods, by child caregivers, for children feeding in Gauteng Province, South Africa. Methods: a standard questionnaire was used to obtain data from child caregivers on the perceptions and usage of fermented foods to feed young children in Tshwane metro. Results: a total of 1248 child caregivers completed the questionnaires. Their age ranged from 15-65 years, 71.7% being single, with majority (74%) having attained secondary school education and unemployed (65%). Over 60% of children were fed sour milk (maas), sour porridge and yoghurt at a frequency of 1-3 times a week, with the feeding starting at the age of 6-12 months. Majority (59-74%) had positive perceptions on benefits of feeding children with fermented foods. Conclusion: there is a high acceptability of fermented foods for feeding children in this community. Further promotion of these foods may improve the frequency of their usage.

Original languageEnglish
Article number293
Pages (from-to)1-8
Number of pages8
JournalPan African Medical Journal
Volume36
DOIs
Publication statusPublished - 1 May 2020

Keywords

  • Children
  • Fermented foods
  • Malnutrition
  • Perception

Fingerprint

Dive into the research topics of 'Perceptions and usage of selected fermented foods for feeding children aged 13-60 months in tshwane, gauteng province'. Together they form a unique fingerprint.

Cite this