Evaluating the effects of traditional food knowledge integration in nutrition education on adolescent food preferences in Uyui-Rural Tabora, Tanzania

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dc.contributor.authorAthuman, Jamal Jumanne
dc.date.accessioned2026-03-04T06:11:23Z
dc.date.available2026-03-04T06:11:23Z
dc.date.issued2026
dc.descriptionJournal article
dc.description.abstractThis quasi-experimental study evaluated the effects of integrating traditional food knowledge into nutrition education on adolescent food preferences in rural Tabora, Tanzania. The study was conducted between August and October 2024, involving 271 form two and form three students from four rural secondary schools: Idete, Ibiri, Ndono, and Mabama. Idete and Ibiri served as the experimental group and received an eight-week intervention delivered by trained research assistants, focusing on traditional food knowledge, preparation, and cultural relevance. A food preference questionnaire was administered pre- and post-intervention, and post-test focus group discussions (FGDs) and classroom observations were also conducted. Quantitative analysis revealed a significant improvement in food preferences among the experimental group (mean post-test score = 4.10) compared to the control group (mean = 3.01), with a p-value < 0.001. Thematic analysis of FGDs indicated increased appreciation for traditional foods, intergenerational knowledge sharing, and greater interest in traditional food preparation. Observation checklists confirmed high levels of engagement and participation during sessions. Findings suggest that integrating culturally relevant traditional food education enhances adolescents’ food preferences and engagement in rural contexts. The study supports the incorporation of indigenous knowledge into nutrition curricula to promote healthier eating habits and preserve food heritage among youth in Tanzania and similar settings.
dc.identifier.citationhttps://doi.org/10.29333/aquademia/17843
dc.identifier.issn2542-4874
dc.identifier.urihttps://www.suaire.sua.ac.tz/handle/20.500.14820/7347
dc.language.isoen
dc.publisherAQUADEMIA
dc.relation.ispartofseriesAquademia, 10(1), ep26002
dc.subjectTraditional food knowledge
dc.subjectNutrition education
dc.subjectAdolescent food preferences
dc.subjectIndigenous foods
dc.subjectFood culture
dc.subjectDietary behavior
dc.subjectFood systems preservation
dc.titleEvaluating the effects of traditional food knowledge integration in nutrition education on adolescent food preferences in Uyui-Rural Tabora, Tanzania
dc.typeArticle

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