Abstract

Inadequate complementary feeding practices are a major contributor to stunting among children in Uganda. The WHO recommends the promotion of local food‐based complementary feeding recommendations (FBCFRs) to address nutrient gaps during complementary feeding. This study tested the feasibility and acceptability of FBCFRs, using trials of improved practices (TIPs). Qualitative and quantitative methods were used in a cross‐sectional survey over three household visits. At first household visit, information on socio‐demographic factors and food frequency was collected and FBCFRs introduced. The second household visit assessed the use and barriers related to the FBCFRs, while the third household visit assessed the continued use of the FBCFRs. Focus group discussions and key informant interviews provided the insights into community norms on the FBCFRs. Most FBCFRs were feasible and acceptable. However, caretakers found it difficult to implement a full set of FBCFRs together with the recommended frequencies. Caretakers were more likely to try and continue using FBCFRs that had familiar methods of preparation and commonly used ingredients. Seasonality and cost were major barriers to use. Through TIPs, mothers demonstrated that they are open to try new ways of improving their children's nutrition.

Highlights

  • More than two‐thirds of childhood deaths associated with undernutrition happen in the first year of life and are usually associated with poor infant and young child feeding (IYCF) practices (Jones, Steketee, Black, Bhutta, & Morris, 2003)

  • This paper describes the process of using trials of improved practices (TIPs) to test the feasibility and acceptability of food‐based complementary feeding recipes (FBCFRs) developed for eastern and western regions of Uganda

  • Key informant interview (KII) participants were selected on the basis of them being in influential positions in the community

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Summary

| INTRODUCTION

More than two‐thirds of childhood deaths associated with undernutrition happen in the first year of life and are usually associated with poor infant and young child feeding (IYCF) practices (Jones, Steketee, Black, Bhutta, & Morris, 2003). Under the Accelerating of Nutrition Improvements (ANI) ­project (ANI, 2013), the WHO supported the Ministry of Health (MoH) in Uganda to develop context‐specific food‐based complementary feeding recipes (FBCFRs) for the eastern and western regions. These are the first of their kind to be developed in the country, and the approach was based on both ProPAN and Optifood tools. Recommended to be used in addition to other family foods, the FBCFRs targeted the age groups 6–8, 9–11, and 12–23 months’ breast and nonbreastfed children These recipes were intended to be promoted alongside other recommended principles of infant and young child feeding (WHO/PAHO, 2003). There were additional recommendations of providing a fruit as a snack for children across all age groups and eggs and milk for 12‐ to 23‐month‐old children (Table 2)

| METHODS
60 TIPs participants 60 FGD participants 3 x KII participants
Results of food frequency after TIPS
Results food frequency before TIPS
| DISCUSSION
| CONCLUSION
ETHICAL APPROVAL
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