Factors influencing consumption of traditionally fermented milk (mursik) and diarrhoea episodes among preschool children (1-5 years old) in Kapseret location -Uasin Gishu county, Kenya
Abstract
Consumption of fermented milk is attributed to a number of health benefits to human beings.
However, these enormous health benefits of mursik are rarely known to benefit preschool
children. This can only however be achieved if in-depth information on factors influencing
mursik consumption is determined. The objective of this study therefore was to establish factors
influencing consumption of traditionally fermented milk (mursik) and diarrhoae episodes among
pre-school children. The study sought to determine; average daily households’ milk and average
weekly households’ mursik production and the extent of consumption; determine respondents’
nutritional knowledge levels, attitudes and perception on mursik consumption among pre-school
children; and, establish the relationship between mursik consumption and occurrence of
diarrhoea among pre-school children in Kapseret location in Uasin Gishu County. A crosssectional
study involving 383 Kalenjin households was conducted within Kapseret location.
Fishers’ formula (Fisher et al, 1991) was used to compute the households’ samples. Semi
structured questionnaires and interview guides for focus group discussions (FGDs) were the
main instruments of data collection for this study. Bivariate correlation and Logistic regression
analysis were performed to establish associations between variables .Data was entered in MS
Access, and analyzed using Statistical Package for Social Sciences (SPSS, 2007) version 16.0 for
windows and tested for significance at P < 0.05.The Analyzed data was represented using
cumulative frequency tables, percentages and pie charts.
The study established that the mean household size was 5 members, while the mean age of
respondents was 37 years. Most households produced an average of two litres of fresh milk each
per day and an average of one litre of mursik weekly. The annual Mursik consumption among
preschool children was below the WHO recommendation of fresh milk consumption of 19-62kg per capita. Most households fed their pre-school children on 250 millilitres of mursik once a
week. Mursik consumption was significantly (P< 0.05) correlated with education level of
respondents (r= 0.118, P= 0.021), Household milk production (r=0.0309, P=0.000), respondents’
nutrition knowledge on mursik (r=0.151, P=0.003) but negatively correlated with household
size(r= -0.093, P=0.051). Logistic regression showed significant association between mursik
consumption and respondents’ nutrition knowledge, education level and households livelihoods.
Mursik consumption was significantly related with low frequency of fever (P= 0.012, OR=
0.044, 95% CI: 0.016 to 0.122) and diarrhoae (P= 0.000, OR= 0.068, 95%CI; 0.032, 0.145)
among children
Results indicate that majority (86.4%) of respondents had adequate nutrition knowledge, but the
application of these nutrition concepts was lacking among the respondents. Socio-economic
factors, cultural beliefs, attitudes and negative perceptions among respondents on mursik
consumption were also identified as some of the main factors that greatly influence mursik
consumption among pre-school age children.
There seems to be a need for a well designed nutrition intervention programs in the county
focusing on sensitizing mothers on the importance of traditionally fermented milk to children
and as a transition food because it is culturally acceptable and affordable.
Publisher
University of Nairobi