What’s happening in the kitchen? The influence of nutritional knowledge, attitudes, practices (KAP), and kitchen characteristics on women's dietary quality in Ethiopia
Temesgen Awoke Yalew,
Masresha Tessema,
Edward Lahiff
Abstract:Background
Low diet quality significantly contributes to public health risks in low-income countries. This situation is particularly concerning for vulnerable groups, such as women and children, who are at increased risk of malnutrition due to inadequate access to proper nutrition.
Objective
This study aimed to assess the influence of nutrition-related knowledge, attitudes, practices, and kitchen characteristics on women's dietary quality in Ethiopia.
Method
A population-based cross-sectional survey was con… Show more
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