Dietary Habits and Nutritional Status of Pregnant Women: a Study of Pregnant Women Seeking Anc Services in Othaya Constituency, Nyeri County, in Kenya

Abstract

Owing to increased nutritional requirements, pregnant women stand a higher risk of malnutrition. Their nutrition is of paramount importance as it affects not only their health and survival but that of their unborn babies. It is, therefore, necessary that these women practice dietary habits that are promotive of good nutritional status and thus health. The available evidence, however, shows that several nutritional deficiencies and conditions exist among pregnant women, many of which are attributable to a diet that does not meet their nutritional requirements. Globally, existing estimates show that 38.2% and 39% of pregnant women suffer from anaemia in the world and Africa respectively. Iron deficiency anaemia is one of the factors that contribute to 20% of maternal deaths globally. In Kenya, it has been documented that anaemia is among the factors that contribute to maternal deaths. This study, which was conducted in Othaya Constituency sought to understand the contributions of dietary habits on the nutritional status of pregnant women seeking ANC services in the Constituency. The following were the objectives of the study: To assess the nutritional status of pregnant women in Othaya Constituency making their first ANC visit during their current pregnancy; to establish the dietary habits of pregnant women in Othaya Constituency; to determine the factors influencing dietary habits among pregnant women in Othaya Constituency; to examine the role of dietary knowledge on the nutritional status of pregnant women making their first ANC visit during their current pregnancy in Othaya Constituency; to identify and document existing strategies which address the dietary habits and nutritional status of pregnant women in the Constituency. The study was grounded on the Social Learning Theory (SLT) and Symbolic Interaction Theory. The study used a descriptive, cross-sectional survey design which employed a mixed-method approach. A questionnaire administered by an interviewer was used to collect data from 119 pregnant women. Qualitative data were gathered by use FGD with the pregnant women and in-depth interviews with key informants. The hospital records which included the ANC register were used as the sources from which secondary data were retrieved. The maternal and child health booklet too was used as a source of secondary data. Hb levels, MUAC, and Women Dietary Diversity Score were used to assess the nutritional status of the women. To better understand the existing strategies to address maternal dietary habits and nutritional status in-depth interviews were carried out with Key Informants. Quantitative data were analysed using SPSS while qualitative data were analysed according to thematic areas. The findings established that 14% of the study participants had Hb levels below 11 g/dl and were therefore anaemic. MUAC measurements established that 9% of the women were undernourished (MUAC below 23 cm) while 91% had adequate nutritional status (MUAC ≥ 23). The mean dietary diversity score for the 9 food groups was 4.68±1.32 while the lowest and highest were 1 and 7 food groups respectively. The study also established that pregnant women had good nutritional knowledge. However, their choice of food was not based on the knowledge as most of them reported basing their choice of food on other factors like individual food preference or family food preference. A significant relationship was established between household size, the occupation of the respondent, and their dietary habits. There was also a relationship between culture, household income, education level and the women’s dietary habits. To more effectively address the dietary habits and nutritional status of pregnant women, there is a need to intensify nutrition education and counselling at the community level. Provide income-generating activities for pregnant women who have financial constraints so that they may generate some income to enable them to purchase nutritious foods.