Results of Applying Cultural Domain Analysis Techniques and Implications for the Design of Complementary Feeding Interventions in Northern Senegal

Zobrist, Stephanie; Kalra, Nikhila; Pelto, Gretel H.; Wittenbrink, Brittney; Milani, Peiman; Diallo, Abdoulaye; Ndoye, Tidiane; Wone, I; Parker, Megan

doi:10.1177/0379572117720749

Cited by 12 publications

(9 citation statements)

References 36 publications

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“…The second classification system reflected mothers' perceptions about the ability of young children to eat the foods or the perceived effects of the food on children's health especially in the presence of diarrhoea. This finding is supported by earlier studies (41)(42)(43) showing that caregivers in different contexts and cultures classify food differently and that child feeding is conceptualised around caregivers' food classification systems (43) .…”

Section: Discussionsupporting

confidence: 79%

A qualitative analysis of infant and young child feeding practices in rural Rwanda

Dusingizimana

Weber

Ramilan

et al. 2020

Public Health Nutr.

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Abstract Objective: To explore and gain an in-depth understanding of the factors influencing child feeding practices among rural caregivers in Rwanda. Design: In-depth semi-structured qualitative interviews were conducted. Purposive sampling was used to recruit participants. Interviews were audio-recorded, transcribed verbatim and coded. Data were analysed inductively using thematic analysis. Setting: Rutsiro District, Western Province, Rwanda. Participants: Participants included twenty-four mothers (median age 32 years) with children 6–23 months old. Results: We identified five key themes: (i) breast-feeding practices and role in food supply; (ii) family v. children’s food preparations; (iii) food classification systems and their influence on child feeding decisions; (iv) child feeding during diarrhoeal episodes and (v) influence of poverty on child feeding practices and child care. Conclusions: Mothers’ infant and young child feeding decisions are informed by information both from health workers and from traditional/own knowledge. Navigating through this information sometimes creates conflicts which results in less than optimal child feeding. A nutrition educational approach that is cognisant of maternal perceptions should be employed to improve child feeding practices. Efforts to improve child feeding practices must be complemented by programmes that enhance household economic opportunities and access to foods.

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Section: Discussionsupporting

confidence: 79%

A qualitative analysis of infant and young child feeding practices in rural Rwanda

Dusingizimana

Weber

Ramilan

et al. 2020

Public Health Nutr.

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“…In many regions of Senegal, naturally fermented milk is known as lait caillé and forms an integral component of the daily diet. Recent ethnographic studies have documented the role of lait caillé in the complementary feeding diets of infants and young children in northern Senegal ( Zobrist et al, 2017 , 2018 ). The microbial community in milk drives the fermentation process and is of great importance for the shelf life, safety, nutritional, and organoleptic properties of the final product.…”

Section: Introductionmentioning

confidence: 99%

Naturally Fermented Milk From Northern Senegal: Bacterial Community Composition and Probiotic Enrichment With Lactobacillus rhamnosus

et al. 2018

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A variety of foods fermented with lactic acid bacteria serve as dietary staples in many African communities; yet, their bacterial profiles are poorly characterized. The integration of health-promoting probiotics into naturally fermented milk products could make a profound impact on human health. Here, we characterize the bacterial community composition of a naturally fermented milk product (lait caillé) from northern Senegal, prepared in wooden bowls (lahals) with a bacterial biofilm to steer the fermentation process. We incorporated a probiotic starter culture containing the most documented probiotic strain Lactobacillus rhamnosus GG (generic strain name yoba 2012) into the local fermentation process. Bar-coded 16S rRNA amplicon sequencing of lait caillé samples indicated that the bacterial community of lait caillé has high species richness with over 100 bacterial genera; however, few have high abundance. In contrast to the diverse bacterial compositions of other characterized naturally fermented milk products, the composition of lait caillé predominantly consists of the lactic acid bacteria Streptococcus and Lactobacillus, resembling the bacterial composition in regular yogurt. The bacterial community composition of lait caillé varies geographically based on the presence of some genera, including Lactoccoccus, Enterococcus, Bifidobacterium, and Bacillus, but this trend is not consistent within production communities. The diversity of bacterial communities is much higher in the lahal biofilm than in the naturally fermented milk products, which is in turn greater than in commercial yogurts. Addition of a starter culture with L. rhamnosus yoba 2012 to milk in lahals led to substantial growth of this probiotic bacterium during the fermentation process. Two independent quantitative PCR-analyses specific for L. rhamnosus yoba 2012 indicated a 20- to 60-fold increase in the total number of probiotic bacteria in the first batch after inoculation. A similar increase of the probiotic was observed in a variation of lait caillé prepared with carbohydrate-rich millet granules (thiakry) added prior to fermentation. This study shows the feasibility of integrating health-promoting probiotic strains into naturally fermented foods produced in regions with a high prevalence of malnutrition.

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“…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). Hence, despite the strong intention to provide IRF to children aged 6-23 months, fewer children aged 6-11 months were fed with these foods compared to children aged 12-17 months and 18-23 months, suggesting that mothers take the child's age in consideration before giving them IRF, as also reported by Zobrist et al (34) . In their research, animal-source proteins (e.g.…”

Section: Discussionmentioning

confidence: 74%

“…Moreover, some beliefs of mothers likely guided the choice of food provided to young children. A study carried out in the St-Louis region (northern Senegal) revealed that soft foods such as porridges and milk may be considered more suitable for children aged 6-8 months, while for those aged 9-12 months, rice and larger quantities of foods would be thought to be more appropriate (34) . Furthermore, the latest data from the Senegal DHS (3) had reported that only 7•3 % of children in the Matam region benefited from a MAD which is lower than in our group (27•6 %).…”

Section: Discussionmentioning

confidence: 99%

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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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Results of Applying Cultural Domain Analysis Techniques and Implications for the Design of Complementary Feeding Interventions in Northern Senegal

Cited by 12 publications

References 36 publications

A qualitative analysis of infant and young child feeding practices in rural Rwanda

A qualitative analysis of infant and young child feeding practices in rural Rwanda

Naturally Fermented Milk From Northern Senegal: Bacterial Community Composition and Probiotic Enrichment With Lactobacillus rhamnosus

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

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