Body mass index and dietary diversity of kitchen workers using different types of cooking fuels in Morogoro Municipality, Tanzania
| dc.contributor.author | Mwanri, A. W. | |
| dc.contributor.author | Mahembe, A. | |
| dc.contributor.author | Msuya, J. J. | |
| dc.date.accessioned | 2023-02-21T11:21:27Z | |
| dc.date.available | 2023-02-21T11:21:27Z | |
| dc.date.issued | 2019-12-13 | |
| dc.description | Journal of Nutrition and Dietetics 2019; 3(1): 38-46 | en_US |
| dc.description.abstract | Vulnerability to indoor pollution depends on the individual’s nutritional status as well as the nature and duration of exposure. The aim of this study was to assess Body Mass Index (BMI) and dietary diversity among kitchen workers in Morogoro Municipality, Tanzania. A total of 360 randomly selected kitchen workers from hotels, institutions, fast food restaurants and street food vendors were studied in a cross-sectional study and their weight and height were measured using standard methods. BMI was calculated and categorized using World Health Organization criteria. Information on sociodemographic, respiratory symptom and type of fuel used was collected using a pretested questionnaire. Dietary diversity was assessed using FAO/FANTA guideline. Data analysis was done using SPSS version 20 and Microsoft excel version 10. Results indicate that, there were more female kitchen workers (65.3%) who were relatively younger with mean age of (28 ± 7.6) years compared to (32.6±7.4) years for males. About half of the kitchen workers were overweight (48%) or obese (14.7%). Males were more overweight (52%) and obese (21.6%) compared to 46% and 11% for females respectively. Prevalence of obesity was significantly higher among hotel workers (25%) compared to workers of other institutions, fast food restaurants, households and food vendors; however; there was no significant difference in BMI status with respect to type of fuel used and respiratory symptoms. About 68% consumed more than 4 food groups in a day preceding the survey. The most commonly consumed groups were cereals, fats/oils, and sugars. Vegetable consumption was also high reported by 75% of the respondents. Eggs, milk and fruits were the least consumed food groups reported by 3.2%, 13.5% and 38.1% of the respondents respectively. Overweight and obesity were common among kitchen workers, surprisingly more common among males than females. Other exposure variables were not associated with overweight and obesity. More research is needed to support the present results especially on kind of particulate matter that are produced from kitchen fumes. | en_US |
| dc.identifier.issn | 2415-5195 | |
| dc.identifier.uri | http://www.suaire.sua.ac.tz/handle/123456789/4969 | |
| dc.language.iso | en | en_US |
| dc.publisher | Journal of Nutrition and Dietetics | en_US |
| dc.subject | Kitchen workers | en_US |
| dc.subject | Fuel | en_US |
| dc.subject | BMI | en_US |
| dc.subject | Dietary diversity | en_US |
| dc.title | Body mass index and dietary diversity of kitchen workers using different types of cooking fuels in Morogoro Municipality, Tanzania | en_US |
| dc.type | Article | en_US |
| dc.url | https://atri.kndi.institute/#/jnd-article/10.57039/JND_03_01_03 | en_US |