The feasibility of implementing food-based dietary guidelines and food graphics in Ethiopia
This study aimed to test the acceptability, cultural appropriateness, consumers' understanding, and practicality of the Ethiopian food-based dietary guideline's messages, tips, and food graphics. A qualitative study design was applied with focus group discussions and key informant interviews. Four d...
| Autores principales: | , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Springer
2023
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/131693 |
| _version_ | 1855524924148416512 |
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| author | Bekele, Tesfaye Hailu Covic, Namukolo M. Alemayehu, Dawit Trijsburg, Laura E. Brouwer, Inge D. Feskens, Edith J. Vries, Jeanne de |
| author_browse | Alemayehu, Dawit Bekele, Tesfaye Hailu Brouwer, Inge D. Covic, Namukolo M. Feskens, Edith J. Trijsburg, Laura E. Vries, Jeanne de |
| author_facet | Bekele, Tesfaye Hailu Covic, Namukolo M. Alemayehu, Dawit Trijsburg, Laura E. Brouwer, Inge D. Feskens, Edith J. Vries, Jeanne de |
| author_sort | Bekele, Tesfaye Hailu |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | This study aimed to test the acceptability, cultural appropriateness, consumers' understanding, and practicality of the Ethiopian food-based dietary guideline's messages, tips, and food graphics. A qualitative study design was applied with focus group discussions and key informant interviews. Four different participant groups were included: 40 consumers, 15 high-level nutrition experts, 30 frontline community health extension workers (HEWs), and 15 agriculture extension workers (AEWs) to incorporate different stakeholder perspectives. Data collection was conducted using 7 focus group discussions (FGDs) and 30 key informant interviews (KIIs). Collected data were coded and analyzed using QSR International NVivo V.11 software. Most of the study participants were highly interested in implementing the dietary guidelines once these guidelines are officially released. Based on the participants' views, most of the messages align with the current nutrition education materials implemented in the country except the messages about physical activity and alcohol intake. However, participants suggested defining technical terms such as ultra-processing, whole grain, safe and balanced diet in simpler terms for a better understanding. Practicality, affordability, availability, and access to the market were the major barriers reported for adherence to the guidelines. To be more inclusive of cultural and religious beliefs, findings show that the guideline should address fasting and traditional cooking methods. In conclusion, the dietary guidelines were well received by most stakeholders. They are thought to be feasible once feedback on wording, affordability, availability, and access is considered in the messages, tips, and graphic designs. |
| format | Journal Article |
| id | CGSpace131693 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | Springer |
| publisherStr | Springer |
| record_format | dspace |
| spelling | CGSpace1316932024-11-07T09:55:42Z The feasibility of implementing food-based dietary guidelines and food graphics in Ethiopia Bekele, Tesfaye Hailu Covic, Namukolo M. Alemayehu, Dawit Trijsburg, Laura E. Brouwer, Inge D. Feskens, Edith J. Vries, Jeanne de consumers dietary guidelines food graphics nutrition health services extension data education physical activity alcoholic beverages diet religion cooking This study aimed to test the acceptability, cultural appropriateness, consumers' understanding, and practicality of the Ethiopian food-based dietary guideline's messages, tips, and food graphics. A qualitative study design was applied with focus group discussions and key informant interviews. Four different participant groups were included: 40 consumers, 15 high-level nutrition experts, 30 frontline community health extension workers (HEWs), and 15 agriculture extension workers (AEWs) to incorporate different stakeholder perspectives. Data collection was conducted using 7 focus group discussions (FGDs) and 30 key informant interviews (KIIs). Collected data were coded and analyzed using QSR International NVivo V.11 software. Most of the study participants were highly interested in implementing the dietary guidelines once these guidelines are officially released. Based on the participants' views, most of the messages align with the current nutrition education materials implemented in the country except the messages about physical activity and alcohol intake. However, participants suggested defining technical terms such as ultra-processing, whole grain, safe and balanced diet in simpler terms for a better understanding. Practicality, affordability, availability, and access to the market were the major barriers reported for adherence to the guidelines. To be more inclusive of cultural and religious beliefs, findings show that the guideline should address fasting and traditional cooking methods. In conclusion, the dietary guidelines were well received by most stakeholders. They are thought to be feasible once feedback on wording, affordability, availability, and access is considered in the messages, tips, and graphic designs. 2023-06 2023-08-30T20:40:26Z 2023-08-30T20:40:26Z Journal Article https://hdl.handle.net/10568/131693 en Open Access Springer Bekele, Tesfaye Hailu; Covic, Namukolo; Alemayehu, Dawit; Trijsburg, Laura E.; Brouwer, Inge D.; Feskens, Edith J.; and de Vries, Jeanne. 2023. The feasibility of implementing food-based dietary guidelines and food graphics in Ethiopia. Food Security 15(3): 805–822. https://doi.org/10.1007/s12571-022-01335-3 |
| spellingShingle | consumers dietary guidelines food graphics nutrition health services extension data education physical activity alcoholic beverages diet religion cooking Bekele, Tesfaye Hailu Covic, Namukolo M. Alemayehu, Dawit Trijsburg, Laura E. Brouwer, Inge D. Feskens, Edith J. Vries, Jeanne de The feasibility of implementing food-based dietary guidelines and food graphics in Ethiopia |
| title | The feasibility of implementing food-based dietary guidelines and food graphics in Ethiopia |
| title_full | The feasibility of implementing food-based dietary guidelines and food graphics in Ethiopia |
| title_fullStr | The feasibility of implementing food-based dietary guidelines and food graphics in Ethiopia |
| title_full_unstemmed | The feasibility of implementing food-based dietary guidelines and food graphics in Ethiopia |
| title_short | The feasibility of implementing food-based dietary guidelines and food graphics in Ethiopia |
| title_sort | feasibility of implementing food based dietary guidelines and food graphics in ethiopia |
| topic | consumers dietary guidelines food graphics nutrition health services extension data education physical activity alcoholic beverages diet religion cooking |
| url | https://hdl.handle.net/10568/131693 |
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