(P13-040-25) Rural Consumers Diet Patterns in Ethiopia Global and Public Health Nutrition Dietary Patterns

Objectives: The overall objective of the study was to understand dietary pattern and nutritional gaps in the project target community to design SBCC strategy and interventions. The Specific objective was to understand traditional food patterns, changing trends, determine seasonal gaps and potential solutions, identify affordable nutritious food items to fill nutritional gaps.

Methods: Primary data collected through semi structured guiding questioner for Focus group discussion and Key informant interview.

Results: Traditional Cereal based food from Teff, wheat, roots and tubers and false banana processed is changing to dominant one type of cereal maize. Animal source protein is not accessible to the community. Fruit and vegetable production and market availability increased but consumption is still poor. Lack of awareness on benefits of plant based protien, fruits and vegetables seen in all groups. Most participants describe as meat is most healthy food and processed foods next to it. Seasonality is one of major problem to access fruit and vegetable year round.

Conclusions: Changes in dietary patterns leading to reduced diet quality and risking deteriorating nutritional status. The community understanding on the benefits of fruits, vegetables and animal source protein is limited. The SBCC key message design should consider regional variations and specific context.

Funding Sources: SNV Horti Life III project