Journal of Food and Nutrition Sciences

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Evaluation of the Dietary Practices of Breastfeeding Mothers: Case of General Hospitals in Bonoua and Dabou

Received: 11 January 2024    Accepted: 25 January 2024    Published: 5 February 2024
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Abstract

The dietary practices of breastfeeding mothers are of crucial importance as they impact the health and development of their infants. Unfortunately, these dietary practices often do not align with recommendations. A prospective descriptive study was conducted to assess the dietary practices of 120 breastfeeding mothers. The study spanned seven months and took place in general hospitals in Bonoua and Dabou. Socio-demographic characteristics, dietary habits of breastfeeding mothers, and food consumption frequencies over a 7-day period were determined using an adapted questionnaire. The results revealed that the majority of mothers were aged between 25 and 34 years (50.8%), had a secondary education level (40%), were in a relationship, and worked as artisans, traders, or business owners. Regarding dietary practices, 68.4% of mothers consumed at least three meals per day, including breakfast, lunch, and dinner, with an estimated water intake between 1 and 1.5 L/day (60.9%). The dietary profile of breastfeeding women from Dabou and Bonoua consisted, in descending order, of fresh vegetables (99.2%), tubers and cereals (99.2%), meats, fish, and eggs (99.2%), oil (86.7%), sugar and sweet products (79.1%), and dairy products (58.1%). However, fruits (43.8%) and dried vegetables (3%) were less frequently consumed. 20% of women avoided certain foods during breastfeeding, and 23.3% consumed alcohol. In conclusion, it would be essential to conduct awareness campaigns to improve the dietary practices of breastfeeding mothers.

DOI 10.11648/jfns.20241201.15
Published in Journal of Food and Nutrition Sciences (Volume 12, Issue 1, February 2024)
Page(s) 55-60
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Dietary Practices, Breastfeeding Mother, Infant, Breastfeeding

References
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[17] Nicolette E. 2021. "Study of the Diet of Pregnant and Breastfeeding Women seen in consultation at the CS Com of Koulouba in Commune III of the Bamako district in 2020." Doctoral Thesis in Pharmacy at the University of Sciences, Techniques, and Technologies of Bamako, Mali, P 1-59.
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  • APA Style

    Coulibaly, G. A., Yépié, A. H., Koné, N. T., Anin-Atchibri, A. L., Dadié, A. (2024). Evaluation of the Dietary Practices of Breastfeeding Mothers: Case of General Hospitals in Bonoua and Dabou. Journal of Food and Nutrition Sciences, 12(1), 55-60. https://doi.org/10.11648/jfns.20241201.15

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    ACS Style

    Coulibaly, G. A.; Yépié, A. H.; Koné, N. T.; Anin-Atchibri, A. L.; Dadié, A. Evaluation of the Dietary Practices of Breastfeeding Mothers: Case of General Hospitals in Bonoua and Dabou. J. Food Nutr. Sci. 2024, 12(1), 55-60. doi: 10.11648/jfns.20241201.15

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    AMA Style

    Coulibaly GA, Yépié AH, Koné NT, Anin-Atchibri AL, Dadié A. Evaluation of the Dietary Practices of Breastfeeding Mothers: Case of General Hospitals in Bonoua and Dabou. J Food Nutr Sci. 2024;12(1):55-60. doi: 10.11648/jfns.20241201.15

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  • @article{10.11648/jfns.20241201.15,
      author = {Gnelle Assita Coulibaly and Audrey Herbert Yépié and Naty Tadiogo Koné and Anin Louise Anin-Atchibri and Adjehi Dadié},
      title = {Evaluation of the Dietary Practices of Breastfeeding Mothers: Case of General Hospitals in Bonoua and Dabou},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {12},
      number = {1},
      pages = {55-60},
      doi = {10.11648/jfns.20241201.15},
      url = {https://doi.org/10.11648/jfns.20241201.15},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.jfns.20241201.15},
      abstract = {The dietary practices of breastfeeding mothers are of crucial importance as they impact the health and development of their infants. Unfortunately, these dietary practices often do not align with recommendations. A prospective descriptive study was conducted to assess the dietary practices of 120 breastfeeding mothers. The study spanned seven months and took place in general hospitals in Bonoua and Dabou. Socio-demographic characteristics, dietary habits of breastfeeding mothers, and food consumption frequencies over a 7-day period were determined using an adapted questionnaire. The results revealed that the majority of mothers were aged between 25 and 34 years (50.8%), had a secondary education level (40%), were in a relationship, and worked as artisans, traders, or business owners. Regarding dietary practices, 68.4% of mothers consumed at least three meals per day, including breakfast, lunch, and dinner, with an estimated water intake between 1 and 1.5 L/day (60.9%). The dietary profile of breastfeeding women from Dabou and Bonoua consisted, in descending order, of fresh vegetables (99.2%), tubers and cereals (99.2%), meats, fish, and eggs (99.2%), oil (86.7%), sugar and sweet products (79.1%), and dairy products (58.1%). However, fruits (43.8%) and dried vegetables (3%) were less frequently consumed. 20% of women avoided certain foods during breastfeeding, and 23.3% consumed alcohol. In conclusion, it would be essential to conduct awareness campaigns to improve the dietary practices of breastfeeding mothers.
    },
     year = {2024}
    }
    

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    T1  - Evaluation of the Dietary Practices of Breastfeeding Mothers: Case of General Hospitals in Bonoua and Dabou
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    AU  - Audrey Herbert Yépié
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    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
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    UR  - https://doi.org/10.11648/jfns.20241201.15
    AB  - The dietary practices of breastfeeding mothers are of crucial importance as they impact the health and development of their infants. Unfortunately, these dietary practices often do not align with recommendations. A prospective descriptive study was conducted to assess the dietary practices of 120 breastfeeding mothers. The study spanned seven months and took place in general hospitals in Bonoua and Dabou. Socio-demographic characteristics, dietary habits of breastfeeding mothers, and food consumption frequencies over a 7-day period were determined using an adapted questionnaire. The results revealed that the majority of mothers were aged between 25 and 34 years (50.8%), had a secondary education level (40%), were in a relationship, and worked as artisans, traders, or business owners. Regarding dietary practices, 68.4% of mothers consumed at least three meals per day, including breakfast, lunch, and dinner, with an estimated water intake between 1 and 1.5 L/day (60.9%). The dietary profile of breastfeeding women from Dabou and Bonoua consisted, in descending order, of fresh vegetables (99.2%), tubers and cereals (99.2%), meats, fish, and eggs (99.2%), oil (86.7%), sugar and sweet products (79.1%), and dairy products (58.1%). However, fruits (43.8%) and dried vegetables (3%) were less frequently consumed. 20% of women avoided certain foods during breastfeeding, and 23.3% consumed alcohol. In conclusion, it would be essential to conduct awareness campaigns to improve the dietary practices of breastfeeding mothers.
    
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Author Information
  • Department of Food Sciences and Technology, Laboratory of Nutrition and Food Safety, Nangui Abrogoua University, Abidjan, Côte d’Ivoire

  • Department of Food Sciences and Technology, Laboratory of Nutrition and Food Safety, Nangui Abrogoua University, Abidjan, Côte d’Ivoire

  • Department of Food Sciences and Technology, Laboratory of Microbiology and Biotechnology of Food, Nangui Abrogoua University, Abidjan, Côte d’Ivoire

  • Department of Food Sciences and Technology, Laboratory of Nutrition and Food Safety, Nangui Abrogoua University, Abidjan, Côte d’Ivoire

  • Department of Food Sciences and Technology, Laboratory of Microbiology and Biotechnology of Food, Nangui Abrogoua University, Abidjan, Côte d’Ivoire

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