Mulugeta, Afework, Fitsum Hagos, Gideon Kruseman, Vincent Linderhof, Barbara Stoecker, Zenebe Abraha, Mekonen Yohannes and Girmay G. Samuel, 2010, "Child Malnutrition in Tigray, Northern Ethiopia", East African Medical Journal 87(6).
The objective of this study was to estimate levels of and identify factors contributing to child malnutrition in Tigray, Northern Ethiopia. A cross sectional survey was used in rural communities of four zones of Tigray.
Objective: Estimate levels of and identify factors contributing to child malnutrition in Tigray, Northern Ethiopia.
Design: Cross-sectional survey.
Setting: Rural communities from four zones of Tigray.
Subjects: Three hundred and eighteen under five children representing 587 randomly selected households were included.
Among the children surveyed, 46.9%, 33.0% and 11.6% were stunted,
underweight and wasted, respectively. Older children were more likely to
be undernourished. Stunting increases from 16% in the second half of
the first year to 53% in children 24 months and older. Similarly, underweight increases from 10% in the first six months to 36.5% in
children aged 24 months and older. A very high proportion of the mothers
(80%) initiated feeding of newborns with pre-lacteal feeds primarily
butter or water. Family foods and cereal-based porridge were the main
complementary foods after six months. Child age, maternal
anthropometric characteristics, inadequate complementary foods, the use
of prelacteal feeds and area of residence were the main contributing
factors to child undernutrition.
Undernutrition gets worse as the children grow older. The energy and
nutrient density of the complementary foods are low as the foods were
prepared from a limited number of local staple cereals without the
addition of sugar, fat/oil or animal products. More importantly, these
foods are diluted with water to reduce their viscosity. This makes the
quality and quantity of the foods insufficient to prevent stunting
and underweight. Promotion of traditional household technologies such as
germination and fermentation may be affordable measures to improve the quality of the complementary foods. Thus, sustained nutrition education
programmes focusing on appropriate complementary feeding practices are