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Determinants of Late Initiation for First Antenatal Care Visit Among Pregnant Women in Public Health Institutions, Dale District, Southern Ethiopia; Unmatched Case Control Study
Teka Senay Wolderufael,
Tinsay Bekele Areda,
Urgessa Warsamo Ganebo,
Fasika Fanta Gebreyesus
Issue:
Volume 8, Issue 2, April 2020
Pages:
31-38
Received:
4 October 2019
Accepted:
20 April 2020
Published:
28 April 2020
Abstract: Background: Late initiation to first ANC visit is the predominant problem in most developing countries including Ethiopia. Despite antenatal care services being provided for free of charge in Ethiopia, significant number of pregnancy women seek first ANC visit lately. According to EDHS 2016, about 80% of pregnant women had first ANC visits lately. This study tried to assess predictors of late initiation for Antenatal care visit Among Pregnant Women in Public Health Institutions’ Dale District, Southern Ethiopia, 2018. The study design was A facility based Unmatched Case Control Study design was employed. Data was collected from pregnant women who were attending ANC unit’ by using structured questionnaire. Multistage sampling technique was employed. The Sample size for this study was calculated using EPI info software statcalc version 7.1.3. Data was edited, entered into computer and coded, descriptive, bivariate and multivariate analysis was done. The main reasons for late initiation for first ANC visits were being busy and unaware of ANC visit time. Husband’s educational status and knowledge about pregnancy related danger signs were found significantly associated and had positive relationship with late start of first ANC visit (AOR=4.91; 95% CI: 1.516-15.914) and (AOR=2.553; 95% CI: 1.456-4.475) respectively. In Conclusion the main reasons for late initiation of first ANC visit during last pregnancy were being busy due to house responsibilities and unaware of ANC visit time. Husband’s educational status and mothers poor knowledge about pregnancy related danger signs were found significantly predictors of late first ANC visit.
Abstract: Background: Late initiation to first ANC visit is the predominant problem in most developing countries including Ethiopia. Despite antenatal care services being provided for free of charge in Ethiopia, significant number of pregnancy women seek first ANC visit lately. According to EDHS 2016, about 80% of pregnant women had first ANC visits lately. ...
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Maternal Satisfaction and Associated Factors Among Pregnant Women Attended at Antenatal Care Service in Bedessa Health Center, Wolaita Zone, Ethiopia, 2018
Kelemu Abebe Gelaw,
Natnael Atnafu Gebeyehu
Issue:
Volume 8, Issue 2, April 2020
Pages:
39-44
Received:
6 September 2019
Accepted:
7 April 2020
Published:
28 April 2020
Abstract: Background: Client satisfaction is indispensable for further advancement of the quality of focused antenatal care service and women's satisfaction has been directly linked to the quality of services given. This is essential to meet specific client needs and to provide uniform health care services for pregnant women. Objective:-To assess maternal satisfaction and associated factors among pregnant women attending Antenatal care service in Bedessa Health center, Wolaita Zone, Ethiopia, 2018. Methods: Facility-based cross-sectional study using quantitative methods was conducted among 387 pregnant women’s. Subjects were selected using systematic random sampling technique. Data were coded, cleaned and entered by using Epi info version 7.2 and analyzed using SPSS version 20, and Bivariate and multiple logistic regression were carried out to identify factors associated with client satisfaction on antenatal care services and strength of association were declared at significance level of 0.05. Result: More than half of the respondents (64.1%) were satisfied with the service that they received. Those pregnant mothers who were merchants were three times more likely satisfied than housewife’s (AOR=2.649, 95%CI: 1.008, 6.96). Mothers who had first visit ANC were almost three times more likely satisfied than those who had a fourth visit (AOR=2.85, 95%CI: 1.383, 5.90) and mothers who had second visits were two times more likely satisfied than those who had four visits (AOR=2.14, 95%CI: 1.09, 4.21). Conclusions and Recommendation: The level of satisfaction was lower compared to other studies. Client feedback should be recognized as a legitimate method of evaluating health services in the health center as a whole.
Abstract: Background: Client satisfaction is indispensable for further advancement of the quality of focused antenatal care service and women's satisfaction has been directly linked to the quality of services given. This is essential to meet specific client needs and to provide uniform health care services for pregnant women. Objective:-To assess maternal sa...
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The Effect of Blending Ratio and Cooking Temperature on the Quality of Weaning Foods Preparation from Bulla, Chickpea and Banana Flour
Gashaw Abebaw Tsegaye,
Solomon Duguma
Issue:
Volume 8, Issue 2, April 2020
Pages:
45-51
Received:
17 January 2020
Accepted:
28 February 2020
Published:
28 April 2020
Abstract: In this work, ready-to-eat weaning foods were formulated from cereal (chickpea), plant (banana), indigenous family (bulla). Legumes including chickpeas are important crops because of their nutritional quality. They are rich sources of protein and the aim of this study was to develop value added weaning food made by supplementation of chickpea flour, banana flour & bulla flour The purpose of this study was to evaluate the effect of blending ratio and cooking temperature on quality of weaning food on Proximate composition, functional properties was done on seven different blending proportion of chickpea, banana, bulla before the development of weaning porridge then to conduct sensory evaluation by nine hedonic scale points. The result showed that moisture content range from (2.68 – 8.11%), ash content range from (8.01 – 11.21%). The functional analysis showed that water absorption capacity range from (1.12 - 1.84%), oil absorption capacity (1.4 - 2.09%), dispersibility (67.67-84.34%), bulk density (0.63-0.73%). The sensory evaluation showed mean scores range: color (4.76 - 6.39), appearance (4.90-6.23), aroma (4.26-6.51), texture (5.11- 5.93), taste (4.89-6.41), overall acceptability (5.26-6.73). Likewise the sensory evaluation shows that significant differences at P>0.05 were observed for sensory attributes of color, texture, aroma, taste and overall acceptability in chickpea supplemented weaning food up to 10% chickpea flour addition. The weaning food prepared with the optimized mixture had high protein quality and digestibility and could be used to support the growth of infants.
Abstract: In this work, ready-to-eat weaning foods were formulated from cereal (chickpea), plant (banana), indigenous family (bulla). Legumes including chickpeas are important crops because of their nutritional quality. They are rich sources of protein and the aim of this study was to develop value added weaning food made by supplementation of chickpea flour...
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Production Practices of Ititu (Traditionally Fermented Cow Milk) in Selected District of Borena Zone, Oromia Regional State, Ethiopia
Issue:
Volume 8, Issue 2, April 2020
Pages:
52-58
Received:
17 December 2019
Accepted:
26 December 2019
Published:
28 April 2020
Abstract: The study was conducted at Yabello, Arero and Dire districts of Borana zone, Oromia Regional State, Ethiopia to assess production practices of ititu produced in the study area. A total of 180 households selected purposively from three districts, and then six Kebeles were randomly selected from three districts for the survey study. The result of the survey showed that, among the interviewed households, only 39% and 3% wash their hands and wash udder of a cow before milking, respectively. Most pastoral households used pond water for cleaning milk utensils (67%) followed by a hand-dug well (14%). According to respondents, itituis made from cow milk by spontaneous fermentation without the addition of any starter culture. The removal of the whey part (i.e. called “Dhama” in local language) from fermented milk is more practiced within 3-4 days of interval and followed by adding the fresh milk to fill Gorfa (The complete process of fermentation takes place for 15 days under room temperature in Gorfa). The results indicated that the quality of traditional ititu was substandard and not safe for consumption. This in general, the production of ititu in the study area requires awareness creation of keeping good hygienic quality for ititu making in order to make it safe from the public health point of view.
Abstract: The study was conducted at Yabello, Arero and Dire districts of Borana zone, Oromia Regional State, Ethiopia to assess production practices of ititu produced in the study area. A total of 180 households selected purposively from three districts, and then six Kebeles were randomly selected from three districts for the survey study. The result of the...
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