Assessing knowledge, beliefs and practices related to the consumption of sheep and goat meat in Senegal

Traoré, Sylvain G.; Fokou, Gilbert; Ndour, Andrée Prisca Ndjoug; Yougbaré, Bernadette; Koné, Philippe Soumahoro; Alonso, Silvia; Roesel, Kristina; Bakou, Serge N.; Dao, Daouda; Bonfoh, Bassirou

doi:10.1016/j.gfs.2018.10.001

Cited by 11 publications

(11 citation statements)

References 11 publications

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“…Half of the articles in our review ( n = 42) referred to gender, but upon closer examination, most in fact were found to only be referring to collecting (Amparo et al., 2017; Limuwa et al., 2018; Zheng et al., 2018) or reporting (Brewer et al., 2017; Savo et al., 2017) sex‐disaggregated data, without interpreting the influence of gender (or agency) on food systems processes and outcomes. Similarly, seven articles engaged with women (but not gender), in the form of analysis of consumption of fish by women, or both women and men, particularly its importance for nutrition, pregnancy and child development (Love et al., 2017; Marushka et al., 2019; Smith et al., 2019; Watts et al., 2017), women's perceptions of food (Sato et al., 2019; Traoré et al., 2018), or specific food‐related issues like meal interventions in schools (Bersamin et al., 2019). We found no articles that examined gender norms and relations, or women's control over income or care burdens—both of which directly shape food access, and/or consumption and nutritional outcomes.…”

Section: Resultsmentioning

confidence: 99%

Nudging fisheries and aquaculture research towards food systems

et al. 2021

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Food system is a powerful concept for understanding and responding to nutrition and sustainability challenges. Food systems integrate social, economic, environmental and health aspects of food production through to consumption. Aquatic foods are an essential part of food systems providing an accessible source of nutrition for millions of people. Yet, it is unclear to what degree research across diverse disciplines concerning aquatic foods has engaged food systems, and the value this concept has added. We conducted a systematic review of fisheries, aquaculture and aquatic food literature (2017-2019) to determine the following: the characteristics of this research; the food systems components and interrelations with which research engaged; and the insights generated on nutrition, justice, sustainability and climate change. Sixty five of the 88 reviewed articles focussed on production and supply chains, with 23 considering human nutrition. Only 13% of studies examined low-and middle-income countries that are most vulnerable to undernutrition. One third of articles looked beyond finfish to other aquatic foods, which illuminated values of local knowledge systems and diverse foods for nutrition. When aggregated, reviewed articles examined the full range of food system drivers-biophysical and environmental (34%), demographic (24%) and socio-cultural (27%)-but rarely examined interactions between drivers. Future research that examines a diversity of species in diets, system-wide flows of nutrients, trade-offs amongst objectives, and the nutritional needs of vulnerable social groups would be nudging closer to the ambitions of the food systems concept, which is necessary to address the global challenges of equity, nutrition and sustainability. | 35 SIMMANCE Et Al. 42 4.2.1 Relationships between food systems components researched 44 4.3. Emerging challenges for food systems 45 4.4. Nudging towards the concept of food systems 46 4.4.1 Consider a broader set of aquatic food types amidst diverse diets 47 4.4.2 Examine system-wide flows of nutrients and tradeoffs amongst objectives 47 4.4.3 Focus on vulnerable and marginalized social groups 47 5. CONCLUSION 48

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Section: Resultsmentioning

confidence: 99%

Nudging fisheries and aquaculture research towards food systems

et al. 2021

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“…Some mothers stated that 'it is too early to give IRF to children aged 6 months old' (unpublished results). A study conducted in rural Senegal revealed that most mothers start introducing animal-source foods to the diet of children at the age of 10 months (39) . Interestingly, in our case, even though almost all children aged 6-8 months were receiving complementary foods, a much smaller proportion was consuming IRF (44•4 % or 8/18, v. 65•3 % in the whole sample).…”

Section: Discussionmentioning

confidence: 99%

Feeding practices and factors associated with the provision of iron-rich foods to children aged 6–23 months in Matam area, Senegal

Akpaki

Galibois

Blaney

2021

Public Health Nutr.

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Objective: The objectives of this study were to document feeding practices amongst rural Senegalese children aged 6 to 23 months, and to investigate psychosocial and environmental factors associated with the provision of iron-rich foods (IRF). Design: This was a cross-sectional study conducted from January through July 2018. Participants: Ninety-eight mothers of children aged 6-23 months. Setting: The study took place in the region of Matam, northern Senegal. Results: Results show that 27.6% of children were fed according to the minimum acceptable diet, and respectively, 55.1% and 53.1% had the minimum diet diversity and minimum meal frequency. About 65.3% of mothers provided IRF to young children the day before the survey, mostly fish. Mother‘s intention to provide IRF to their children was not associated with the provision of these foods neither was the perceived behavioural control. Child’s age (OR = 1.14, 95% CI = 1.03 - 1.26, p = 0.012) and household food insecurity score (OR = 0.80, 95% CI = 0.68 - 0.96, p = 0.014) were the predictors of the provision of IRF to children aged 6-23 months. Conclusions: Household food insecurity status and age of the child rather than mothers’ psychosocial factors were significant predictors of IRF consumption amongst children aged 6-23 months in the study area. More attention should be given to food environment and child-related factors in order to improve children feeding practices and, in particular, their consumption of IRF in the study setting. For instance, home visits and the 5-month-old vaccine consultation in health centers might be opportunities to reinforce the importance of providing IRF as part of complementary foods from the age of 6 months. Implementation of measures for the improvement of socioeconomic conditions and food security of households would also be valuable.

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“…Awareness of foodborne diseases among the general Senegalese population is not well documented. One study conducted focus groups with mothers and found that they had some level of awareness of the health risks associated with animal-sourced foods and the importance of hygiene or preventative practices, such as washing the food and proper cooking procedures (Traoré et al 2018). Two additional studies found that less than one-third of smallholder farmers were aware of foodborne diseases and food contamination associated with aflatoxins and bacteria Bauchet et al 2021).…”

Section: Key Studiesmentioning

confidence: 99%

Foodborne diseases and food safety in sub-Saharan Africa: Current situation of three representative countries and policy recommendations for the region

Arias-Granada¹,

Neuhofer²,

Bauchet³

et al. 2021

AfJARE

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This article examines the current state of food safety preparedness and response in three representative countries in sub-Saharan Africa (SSA): Kenya, Senegal and South Africa. We focus on foodborne diseases associated with the microbial contamination of animal-sourced foods. The results of our analysis indicate that governments in all three countries have official programmes to limit foodborne diseases and mitigate the effects of outbreaks. However, the population in these three countries continues to experience a high burden of foodborne diseases, and knowledge of the specific causes and mitigation of these diseases in SSA is lacking. Furthermore, there is a need for more and better food safety education programming, as we found no study that has collected a representative sample to estimate the level of public awareness of foodborne pathogens in any of the three countries studied. Evidence also suggests that institutional capacity around food safety in both the public and private sectors is insufficient due to limited financial investment and technical capacity. We end by providing suggestions for improving food safety preparedness and response in the region.

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Assessing knowledge, beliefs and practices related to the consumption of sheep and goat meat in Senegal

Cited by 11 publications

References 11 publications

Nudging fisheries and aquaculture research towards food systems

Nudging fisheries and aquaculture research towards food systems

Feeding practices and factors associated with the provision of iron-rich foods to children aged 6–23 months in Matam area, Senegal

Foodborne diseases and food safety in sub-Saharan Africa: Current situation of three representative countries and policy recommendations for the region

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