What’s happening in the kitchen? The influence of nutritional knowledge, attitudes and, practices (KAP), and kitchen characteristics on women’s dietary quality in Ethiopia

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dc.contributor.authorYalew, Temesgen Awokeen
dc.contributor.authorTessema, Masreshaen
dc.contributor.authorLahiff, Edwarden
dc.contributor.funderEthiopian Public Health Instituteen
dc.contributor.funderInternational Development Research Centreen
dc.contributor.funderPaul Scherrer Instituten
dc.date.accessioned2025-04-23T11:14:59Z
dc.date.available2025-04-23T11:14:59Z
dc.date.issued2025en
dc.description.abstractBackground: Low dietary quality significantly contributes to public health risks in low-income countries. This situation is particularly concerning for vulnerable groups, such as women and children, who are at increased risk of malnutrition due to inadequate access to proper nutrition. This study aimed to assess the influence of nutrition-related knowledge, attitudes, and practices, and kitchen characteristics on women’s dietary quality in Ethiopia. Method: A population-based cross-sectional survey was conducted from August to September 2022 in five regions and two city administrations in Ethiopia. A multistage stratified cluster sampling method was employed. From ninety-nine enumeration areas, twenty eligible households were selected. A total of 1,980 women aged 15–49 years were included in this survey. The data were collected using a structured questionnaire about socio-demographic characteristics, food frequency, 24-hour dietary recall, and nutrition-related knowledge, attitudes, and practices. The determinants of dietary quality were identified using Poisson, logistic, and ordinary least square regression analyses. Variables with a p-value less than 0.05 were considered to indicate statistical significance. Results: The results showed that the average dietary diversity score for women was 3.4 ± 0.85. Only 21.5% of the participants achieved the minimum dietary diversity for women (MDD-W), and the mean adequacy ratio for nutrients was 61.6%. The participants’ average nutrition-related knowledge, attitudes, and practices scores were 63%, 39%, and 23%, respectively. The regression analysis showed knowledge and attitude positively associated with dietary diversity and the mean nutrient adequacy ratio (P < 0.01). Cooking time and propensity to prepare new food were also positively associated with dietary diversity and with minimum dietary diversity (P < 0.01). Conclusion: Our study showed that good nutrition-related knowledge and a positive attitude toward nutrition positively and significantly influence dietary quality, along with cooking time and the propensity to prepare new foods. © The Author(s) 2025.en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid18en
dc.identifier.citationYalew, T. A., Tessema, M. and Lahiff, E. (2025) 'What’s happening in the kitchen? The influence of nutritional knowledge, attitudes and, practices (KAP), and kitchen characteristics on women’s dietary quality in Ethiopia', BMC nutrition, 11(1), p.18. https://doi.org/10.1186/s40795-025-00991-wen
dc.identifier.doi10.1186/s40795-025-00991-wen
dc.identifier.issn20550928en
dc.identifier.issued1
dc.identifier.journaltitleBMC Nutritionen
dc.identifier.urihttps://hdl.handle.net/10468/17298
dc.identifier.volume11
dc.language.isoenen
dc.publisherBioMed Central Ltden
dc.rights© 2025, the Author(s). Open Accessen
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectDietary diversityen
dc.subjectEthiopiaen
dc.subjectFood consumptionen
dc.subjectKitchenen
dc.subjectNutrient intakeen
dc.subjectNutritional KAPen
dc.titleWhat’s happening in the kitchen? The influence of nutritional knowledge, attitudes and, practices (KAP), and kitchen characteristics on women’s dietary quality in Ethiopiaen
dc.typeArticle (peer reviewed)en
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