Harvesting vegetables from the kitchen garden: an educative and sustainable approach to improve dietary practices and nutritional status among rural families in Tanzania
| dc.contributor.author | Mbwana, H. A. | |
| dc.contributor.author | Kinabo, J. | |
| dc.contributor.author | Lambert, C. | |
| dc.contributor.author | Biesalski, H. K. | |
| dc.date.accessioned | 2021-05-19T12:40:55Z | |
| dc.date.available | 2021-05-19T12:40:55Z | |
| dc.date.issued | 2019 | |
| dc.description | Proceedings of Scientific Conference, pp. 145-158 | en_US |
| dc.description.abstract | Undernutrition continues to inflict significant social, health and economic consequences in developing countries, Tanzania inclusive. The aim of the present study was to implement, monitor and assess the impact of bag gardening and household nutrition education on dietary practices and nutritional status in rural villages in Tanzania. Nutrition education covered various gaps observed in a preceded nutrition survey (baseline). Bag gardening practical demonstrations and hand on implementation skills were carried out to the participating 120 households. McNemar and marginal homogeneity tests were conducted to compare the baseline to endline results for each section of the questionnaire. Results indicated that at baseline only 27% of households had a high Dietary Diversity Score as compared to 52% at endline. Daily and weekly consumption rates increased by 10-50% from baseline to endline periods.There were significant differences in knowledge aspects of factors influencing inclusion of vegetables in a meal, knowledge of bag and cultivation of vegetables in a bag garden, receiving nutrition education before, knowledge of foods that increase intake of fibre, knowledge of food groups and iron deficiency anaemia between the baseline and endline time points with p<0.05.The intervention increased consumption of green leafy vegetables, dietary diversity and nutrition knowledge of participants in the topics covered including general nutrition, nutrition requirements for specific groups, preparation and preservation of foods, improving nutrition through kitchen gardens and tips for improving health. We recommend progressing this type of intervention further by selecting foods containing high vitamin A amounts to be included in bag gardens. | en_US |
| dc.identifier.uri | https://www.suaire.sua.ac.tz/handle/123456789/3539 | |
| dc.language.iso | en | en_US |
| dc.publisher | Sokoine University of Agriculture | en_US |
| dc.subject | Kitchen garden | en_US |
| dc.subject | Bag kitchen | en_US |
| dc.subject | Green leafy vegetable | en_US |
| dc.subject | Consumption pattems | en_US |
| dc.subject | Household | en_US |
| dc.subject | Nutrition education | en_US |
| dc.title | Harvesting vegetables from the kitchen garden: an educative and sustainable approach to improve dietary practices and nutritional status among rural families in Tanzania | en_US |
| dc.type | Conferencce Proceedings | en_US |
| dc.url | https://www.sua.ac.tz/sites/default/files/documents/research/SCOPE-and-INSTRUCTIONS-to-AUTHORS-SUA-Conference-Proceedings-2019.pdfhttps://www.sua.ac.tz/sites/default/files/documents/research/SCOPE-and-INSTRUCTIONS-to-AUTHORS-SUA-Conference-Proceedings-2019.pdf | en_US |