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dc.contributor.authorKamau-Thuita, F.
dc.contributor.authorOmwega, A. M.
dc.contributor.authorMuita, J. W. G.
dc.date.accessioned2013-02-26T06:22:35Z
dc.date.issued2001-10
dc.identifier.citationEast African Medical Journal Vol. 79 No 10 October 2002en
dc.identifier.urihttp://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/11271
dc.descriptionChild care practices and nutritional status of children aged 0-2 years in Thika, Kenyaen
dc.description.abstractObjective: To assess time allocation for child care and the nutritional status of children aged 0-2 years. Design: Cross sectional descriptive survey using a structured questionnaire and taking of anthropometric measurements to determine the nutritional status of children aged o to 2 years. In addition, two day (10 hour) observations were conducted in a sub¬sample of households to assess time allocation for the main child care activities. Setting: A low-income peri-urban section of Thika town (in Makongeni estate), Kenya. Subjects: A random sample of 150 mothers and their 0-2 year old children. Results: Mother's knowledge about child care influences the amount and type of care that is given to children. Time taken to perform various activities was also found to vary with the mother's education level, her occupation, number of children less than eve years in the house and the child's age and birth order. Comparatively, children who were malnourished (stunted) had less time devoted to them for breastfeeding, food preparation and feeding. Although mothers were the primary caregivers, the responsibility of care giving was shared with other household members as well as with neighbours. Conclusion: The amount and type of care that a child receives is determined to a large extent by the mother and caregivers knowledge.en
dc.language.isoenen
dc.relation.ispartofseries;Vol. 79 No 10 October 2002
dc.titleChild care practices and nutritional status of children aged 0-2 years in Thika, Kenyaen
dc.typeArticleen
local.publisherDepartment of Community Health, College of Health Sciences, University of Nairobien
local.publisherDepartment of Food Technology and Nutrition, University of Nairobien


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