Author:
Ogutu Emily A.,Ellis Anna,Rodriguez Katie C.,Caruso Bethany A.,McClintic Emilie E.,Ventura Sandra Gómez,Arriola Kimberly R. J.,Kowalski Alysse J.,Linabarger Molly,Wodnik Breanna K.,Webb-Girard Amy,Muga Richard,Freeman Matthew C.
Abstract
Abstract
Introduction
Diarrhea is a leading cause of child morbidity and mortality worldwide and is linked to early childhood stunting. Food contamination from improper preparation and hygiene practices is an important transmission pathway for exposure to enteric pathogens. Understanding the barriers and facilitators to hygienic food preparation can inform interventions to improve food hygiene. We explored food preparation and hygiene determinants including food-related handwashing habits, meal preparation, cooking practices, and food storage among caregivers of children under age two in Western Kenya.
Methods
We used the Capabilities, Opportunities, and Motivations model for Behavior Change (COM-B) framework in tool development and analysis. We conducted 24 focus group discussions with mothers (N = 12), fathers (N = 6), and grandmothers (N = 6); 29 key informant interviews with community stakeholders including implementing partners and religious and community leaders; and 24 household observations. We mapped the qualitative and observational data onto the COM-B framework to understand caregivers’ facilitators and barriers to food preparation and hygiene practices.
Results
Facilitators and barriers to food hygiene and preparation practices were found across the COM-B domains. Caregivers had the capability to wash their hands at critical times; wash, cook, and cover food; and clean and dry utensils. Barriers to food hygiene and preparation practices included lack of psychological capability, for instance, caregivers’ lack of knowledge of critical times for handwashing, lack of perceived importance of washing some foods before eating, and not knowing the risks of storing food for more than four hours without refrigerating and reheating. Other barriers were opportunity-related, including lack of resources (soap, water, firewood) and an enabling environment (monetary decision-making power, social support). Competing priorities, socio-cultural norms, religion, and time constraints due to work hindered the practice of optimal food hygiene and preparation behaviors.
Conclusion
Food hygiene is an underexplored, but potentially critical, behavior to mitigate fecal pathogen exposure for young children. Our study revealed several knowledge and opportunity barriers that could be integrated into interventions to enhance food hygiene.
Publisher
Springer Science and Business Media LLC
Subject
Public Health, Environmental and Occupational Health
Reference70 articles.
1. WHO. The global health observatory. 2022.
2. Kinabo J, Mamiro P, Mwanri A, Bundala N, Msuya J, Ntwenya J, et al. Assessment of infant and young children feeding practices in Zanzibar using the process for the promotion of child feeding (ProPAN) tool. Ann Nutr Metab. 2013;63:35–6.
3. Routray P, Schmidt W-P, Boisson S, Clasen T, Jenkins MW. Socio-cultural and behavioural factors constraining latrine adoption in rural coastal Odisha: an exploratory qualitative study. BMC Public Health. 2015;15(1):1–19.
4. Mills JE. The Impact of Water, Sanitation, and Hygiene on Key Health and Social Outcomes: Review of Evidence: Sanitation and Hygiene Applied Research for Equity (SHARE). 2016.
5. WHO. Food Safety. 2020. [cited 2022.
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献