Background In Ethiopia, poor dietary practice among pregnant women ranges from 39.3 to 66.1%. Limited nutritional knowledge and wrong perception towards dietary behaviours were underlying factors. Hence, this study was aimed to determine the effect of nutrition education based on Health Belief Model on nutritional knowledge and dietary practice of pregnant women in Dissie town, northeast Ethiopia, 2017 GC. Methods Community-based cluster randomized control trial was employed. A total of 138 pregnant women participated. Nutrition education was given using Health Belief Model (HBM) theory and general nutrition education for intervention and control group, respectively. The baseline and endline nutrition knowledge and dietary practice was assessed using knowledge and dietary practice questions. HBM construct was assessed using five-point likert scale. Data were analyzed using SPSS version 20. Student's t-tests and chi-square tests were used. At 95% confidence level, P < 0.05 was considered statistically significant. Result The mean pre- and postintervention nutritional knowledge was 6.9 and 13.4, and good dietary practice was 56.5% and 84.1% in intervention group, respectively. The increase in mean nutritional knowledge was statistically significant (P < 0.001). In control group, the pre- and postintervention mean nutritional knowledge was 7.4 and 9.8, and good dietary practice was 60.9% and 72.5%, respectively. There was significant difference (P < 0.05) in mean nutritional knowledge and proportion of good dietary practices between two groups at endline, but the difference was not significant (P > 0.05) at baseline. There was significant (P < 0.001) improvement in the scores of HBM constructs in intervention group. Conclusion and Recommendations Providing nutrition education based on Health Belief Model improves nutritional knowledge and dietary practices of pregnant women. Hence, governmental, nongovernmental organization, health extension workers, and other health-care provider should include Health Belief Model construct into existing nutrition education programs. Moreover, government should incorporate HBM theory into national nutrition education guidelines.

In Ethiopia, a few studies had been conducted to improve the nutritional values and sensory acceptability of maize-based flatbread. These studies did not address indigenous edible wild green vegetables like stinging nettle (Urtica simensis). Consequently, there was a scientific report gap on the effect of incorporating stinging nettle leaf flour into local staple foods like flatbread. Therefore, this study was intended to investigate the nutritional composition and sensory acceptability of unleavened maize (Zea mays L.) flatbread (Kitta) supplemented with stinging nettle (Urtica simensis) flour. The flatbread was developed from composite flour of germinated maize and nettle leaf in a ratio of 90 : 10, 85 : 15, 80 : 20, and 75 : 25, respectively. Hundred percent (100%) nongerminated maize flour flatbread was used as control. Proximate composition, minerals (Fe, Zn, and Ca), and vitamin C contents were analyzed. The sensory acceptability test was rated by a nine-point hedonic scale. The result revealed that crude protein and fat decreased from 11.02 g to 7.21 g and 1.12 g to 0.48 g, respectively, when the amount of nettle flour supplementation increased from 0% to 25%. On the contrary, total ash, crude fiber, and total carbohydrate slightly increased from 1.84 to 3.81 g, 2.19 to 3.05, and 75.53 to 80.05 g, respectively. The calcium, zinc, and iron content significantly ( p < 0.05 ) increased from 60.51 to 283.74 mg, 5.09 to 9.24 mg, and 1.72 to 3.59 mg when the amount of nettle flour increased from 0% to 25%, respectively. All sensory acceptability tests showed decrement with increasing the amount of nettle flour, but the control group has the highest acceptability.