Factors that negatively influence consumption of traditionally fermented milk (mursik) among preschool children (1-5 years old) in Kapseret location -Uasin Gishu County, Kenya

Abstract

Traditionally fermented milks are widely consumed in various countries of sub-Saharan Africa and a number of health benefits to human beings are attributed to them. However, available studies show that children less than 5 years old consume milk mainly as fresh milk or when added to tea or porridge. Therefore, information on consumption of traditionally fermented milk by children is scanty, yet factors hindering its consumption have rarely been studied. The objective of this study was, therefore, to establish factors, which negatively influence consumption of Mursik, a traditionally fermented milk product from the Kenyan Rift Valley, Uasin Gishu County. This will have a positive impact on its consumption and hence increased nutritional status and health among children. The study sought to determine average weekly household mursik production, quantity and the extent of consumption by children less than five years and their association with sociodemographic and economic characteristics of households. A cross-sectional descriptive study involving 383 Kalenjin households was conducted within Kapseret location in August 2013. Structured questionnaires and a focused group discussion (FGD) question guide were the main instruments of data collection. The baseline survey showed that only 32% of households fed their children mursik and they fed a mean quantity of 250 ml per week or 12 kg annually. Education level of respondents (χ 2 = 0.116, P= 0.025), household mursik production levels (χ 2 = 0.1311, P=0.001) and respondents' nutrition knowledge of mursik (χ 2 =0.154, P=0.005) negatively influenced mursik consumption among pre-school children. Results further indicated that although a majority (86.4%) of respondents had average nutrition knowledge of mursik, the application of these nutrition concepts was lacking. This might be due to socio-economic factors, cultural beliefs, attitudes and/or negative perceptions among respondents of mursik consumption by young children. There seems to be urgent need for a well-designed nutrition intervention program, sensitizing mothers and the population in general on the importance of traditionally fermented milk (mursik) for children and as a transition food that is locally available, affordable and culturally acceptable.

Mothers’ knowledge, attitudes and practices regarding probiotic use during pregnancy and for their infants in Turkey

“…Another study found that almost all the caregivers (99 %) used fermented products (milk, yogurt and fermented maize porridge) to nourish children under 5 (21) . According to the research carried out by Kirui et al in Kenya, the use of mursik, which is a probiotic product, was low for children under 5, and families did not have enough information about mursik (27) . The findings of the current study show that the dietary habits of the mothers were very traditional and that they did not have enough knowledge about the benefits of probiotics.…”

“…There are a limited number of studies in the world investigating the use of probiotics by mothers for their infants and during pregnancy (1,19,21,27) . The knowledge mothers have about probiotics, their attitudes towards them and how they use them during pregnancy and for their infants has not previously been studied in Turkey.…”

Research on esophageal cancer: With personal perspectives from studies in China and Kenya

“…According to a survey of 383 Kalenjin families in 2013, 32% of households fed their children (<5 years) with mursik with a mean quantity of 250 mL per week. 32 There is an incentive to let the children consume more mursik due to nutritional needs and a lack of other dairy products. It is well known that acetaldehyde induces nasal and respiratory tract squamous cell carcinoma in rats and hamsters when inhaled.…”

“…Regular consumption of mursik by young children may contribute to young ESCC in Kalenjins. According to a survey of 383 Kalenjin families in 2013, 32% of households fed their children (<5 years) with mursik with a mean quantity of 250 mL per week 32 . There is an incentive to let the children consume more mursik due to nutritional needs and a lack of other dairy products.…”

Dietary Intake and Prevalence of Dental Caries among Five-Year-Old Children in Urban and Rural Areas of Uasin-Gishu County, Kenya

“…Low calcium consumption might have been due to milk commercialization by most of the households in Uasin-Gishu instead of feeding it to the children. Kirui and Nguka [23] in a survey on the influence of milk consumption among children 1 -5 years in Uasin-Gishu County established that a smaller percentage of the households (32%) fed their children with a mean quantity of 250 ml of milk per week. Tanaka et al, [24] established that daily milk consumption was significantly associated with a lower risk of dental caries in children.…”