HYGIENIC PRACTICE OF COMPLEMENTARY FOOD PREPARATION AND ASSOCIATED FACTORS AMONG MOTHERS OF UNDER TWO CHILDREN IN RURAL KEBELES OF HARARI REGION, ETHIOPIA

Abstract

Background: Food borne diseases are major health problems both in developed and developing countries including Ethiopia. Evidence shows that 10 to 20% of food-borne diseases outbreaks perceptible in developing countries due to principal poor food handling, sanitation practices, inadequate food hygiene practice, and lack of continuous education program. In addition, previous research work on rural kebeles of Harari region, mothers locally hygienic practice of complementary food preparation has not been yet well explored in the region. Data regarding hygienic practice of complementary food preparation in the area are not well studied and understood. For such reasons it was intended to conduct study there. Objective: To assess the magnitude of hygienic practice of complementary food preparation and associated factors among mothers of under two children in rural kebeles of Harari region, Ethiopia, from April 20 to May 30,2019 Method: A community based cross-sectional study design was implemented on 422 of sampled mothers (caregivers). Simple random sampling method was used to select those study participants. The data was collected using pre-tested and structured questionnaires. The data was processed, coded and entered into epi data version 3.02, exported to SPSS Version 20 and analyzed. Accordingly, descriptive, bivariable, and multivariable logistic regression analysis was used to report the study results. Odds ratio along with 95% CI were estimated to measure the strength of the association. Finally, level of statistically significant was declared at P-value <0.05. Result: The status of good hygienic practice of complementary food preparation mothers was (39.6%) [95% CI (confidence interval): 34.60, 43.90]. Lack of formal education [AOR (adjusted odds ratio): [AOR=0.177, 95% CI: (0.044, 0.75)], learning grade 1-8 [AOR=0.214, 95% CI: (0.052, 0.872)], having being in age group of 25-30 years [AOR=6.51, 95% CI: (1.38, 30.50)], income ≥ 1000 ETB [AOR = 2.19, 95% CI: (1.354, 3.55)] and presence of separate kitchen [AOR=0.594, 95% CI: (0.390, 0.906)] were significantly associated with complementary food preparation practice. Conclusion: The prevalence of good hygienic practice of complementary food preparation among mothers was low in this study. Age group, level of education, separate kitchen facility, income, and raining on food hygiene practice were factors statistically associated with good practice. Hence, the concerned stakeholders in collaboration with Harar health bureau need to facilitate awareness raising activities on hygiene practice which help to prevent food borne disease