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- Title
The Facilitators and Barriers of Adopting Amylase-Rich Flour to Enhance Complementary Foods in the Kersa District Community of Eastern Ethiopia.
- Authors
Irenso, Asnake Ararsa; Letta, Shiferaw; Chemeda, Addisu S.; Asfaw, Abiyot; Egata, Gudina; Assefa, Nega; Campbell, Karen J.; Laws, Rachel; Venn, Bernard
- Abstract
Achieving the optimal transition to a family diet over the first two years of life has remained a challenge in Ethiopia. The use of amylase-rich flour (ARF) can improve complementary foods. However, utilisation requires an effective delivery strategy for upskilling the community to use ARF. The aim of this study was to explore facilitators and barriers of cascading ARF skills to improve complementary foods. The study was conducted in Gale Mirga kebele of Kersa district in Eastern Ethiopia in 2016. The study utilised exploratory qualitative research that used participatory action. Focus group discussions (FGDs) were conducted with the Health Development Army (HDA) leaders, religious leaders, and observation of participatory complementary food demonstrations. Cultural acceptability and the presence of HDA structure that supports skill development were identified as key facilitators to ARF use. On the other hand, the potential barriers to expanding ARF skill were lack of sustainability of external skill support for HDA leaders, perceived time constraints, unsuitable demonstration settings, cooking method, and large group size. The indigenous community's knowledge of germination has not been used to improve complementary foods. The universal use of ARF requires integration into the Health Extension Programme (HEP) with support and supervision for HDA leaders.
- Subjects
ETHIOPIA; RESEARCH; CULTURE; FOCUS groups; ENRICHED foods; COOKING; AMYLASES; QUALITATIVE research; HEALTH literacy; HEALTH behavior; ACTION research; PARTICIPANT observation; INDIGENOUS peoples; WHEAT
- Publication
Nutrients, 2021, Vol 13, Issue 3, p838
- ISSN
2072-6643
- Publication type
Article
- DOI
10.3390/nu13030838