INTRODUCTION: fermented indigenous foods are known to confer health and nutritional benefits to young children. However, perception and usage of these foods is not well understood. This study aimed to determine the perceptions and usage of fermented foods, by child caregivers, for children feeding in Gauteng Province, South Africa. METHODS: a standard questionnaire was used to obtain data from child caregivers on the perceptions and usage of fermented foods to feed young children in Tshwane metro. RESULTS: a total of 1248 child caregivers completed the questionnaires. Their age ranged from 15-65 years, 71.7% being single, with majority (74%) having attained secondary school education and unemployed (65%). Over 60% of children were fed sour milk (maas), sour porridge and yoghurt at a frequency of 1-3 times a week, with the feeding starting at the age of 6-12 months. Majority (59-74%) had positive perceptions on benefits of feeding children with fermented foods. CONCLUSION: there is a high acceptability of fermented foods for feeding children in this community. Further promotion of these foods may improve the frequency of their usage. Copyright: Paul Kiprono Chelule et al.
INTRODUCTION: fermented indigenous foods are known to confer health and nutritional benefits to young children. However, perception and usage of these foods is not well understood. This study aimed to determine the perceptions and usage of fermented foods, by child caregivers, for children feeding in Gauteng Province, South Africa. METHODS: a standard questionnaire was used to obtain data from child caregivers on the perceptions and usage of fermented foods to feed young children in Tshwane metro. RESULTS: a total of 1248 child caregivers completed the questionnaires. Their age ranged from 15-65 years, 71.7% being single, with majority (74%) having attained secondary school education and unemployed (65%). Over 60% of children were fed sour milk (maas), sour porridge and yoghurt at a frequency of 1-3 times a week, with the feeding starting at the age of 6-12 months. Majority (59-74%) had positive perceptions on benefits of feeding children with fermented foods. CONCLUSION: there is a high acceptability of fermented foods for feeding children in this community. Further promotion of these foods may improve the frequency of their usage. Copyright: Paul Kiprono Chelule et al.
Authors: P Mensah; C I Ndiokwelu; A Uwaegbute; A Ablordey; A M van Boxtel; C Brinkman; M J Nout; P O Ngoddy Journal: Int J Food Sci Nutr Date: 1995-11 Impact factor: 3.833