Assessment of nutrient adequacy of complementary foods for infants and young children in Morogoro, Tanzania

Women sustain household health by operationalizing and maximizing nutrition through food preparation. Thus, information and the women's knowledge on nutrient adequacy of meals prepared at home is crucial for the design, implementation and performance of nu-trition interventions. However, there is limited evidence on the adequacy of homemade complementary meals for children below two years in Tanzania. This study aimed to assess the dietary quality of the prepared complementary foods provided to infants and children. A cross-sectional survey was used to collect demographic and nutritional information. A total of 119 breastfeeding children aged 6 to 22 months were recruited. The dietary intake patterns were assessed using a seven-day food frequency questionnaire, and a 3-day 24 h recall. The dietary diversity score and Food consumption score evaluated dietary patterns. Food consumed by 27 children in a day (24 h) was weighed and recorded and samples were collected for nutrient analysis. Nutrient adequacy ratios were obtained by compar-ing FAO/WHO recommended intakes. Results revealed that 15% of the children had poor food consumption patterns. The median dietary diversity score of the children was four out of eight food groups. For most households, median adequacy ratios for energy, fat and micronutrient contributed from complementary foods were less than one. Although breastfeeding was present and supported at home, the nutrient densities of complemen-tary meals were inadequate to achieve the WHO/FAO recommended nutrient intakes. Pro-motion of community food fortification and diversification programs, along with nutrition education, health and sanitation are necessary as they can improve the intake of critical micronutrients and nutrition status.(c) 2023 The Author(s). Published by Elsevier B.V. on behalf of African Institute of Mathematical Sciences / Next Einstein Initiative. This is an open access article under the CC BY license ( http://creativecommons.org/licenses/by/4.0/ )