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The feasibility of implementing food-based dietary guidelines and food graphics in Ethiopia

Author

Listed:
  • Tesfaye Hailu Bekele

    (Ethiopian Public Health Institute
    Wageningen University and Research)

  • Namukolo Covic

    (International Food Policy Research Institute)

  • Dawit Alemayehu

    (Ethiopian Public Health Institute)

  • Laura E. Trijsburg

    (Wageningen University and Research)

  • Inge D. Brouwer

    (Wageningen University and Research)

  • Edith J. M. Feskens

    (Wageningen University and Research)

  • Jeanne H. M. Vries

    (Wageningen University and Research)

Abstract

This study aimed to test the acceptability, cultural appropriateness, consumers' understanding, and practicality of the Ethiopian food-based dietary guideline's messages, tips, and food graphics. A qualitative study design was applied with focus group discussions and key informant interviews. Four different participant groups were included: 40 consumers, 15 high-level nutrition experts, 30 frontline community health extension workers (HEWs), and 15 agriculture extension workers (AEWs) to incorporate different stakeholder perspectives. Data collection was conducted using 7 focus group discussions (FGDs) and 30 key informant interviews (KIIs). Collected data were coded and analyzed using QSR International NVivo V.11 software. Most of the study participants were highly interested in implementing the dietary guidelines once these guidelines are officially released. Based on the participants' views, most of the messages align with the current nutrition education materials implemented in the country except the messages about physical activity and alcohol intake. However, participants suggested defining technical terms such as ultra-processing, whole grain, safe and balanced diet in simpler terms for a better understanding. Practicality, affordability, availability, and access to the market were the major barriers reported for adherence to the guidelines. To be more inclusive of cultural and religious beliefs, findings show that the guideline should address fasting and traditional cooking methods. In conclusion, the dietary guidelines were well received by most stakeholders. They are thought to be feasible once feedback on wording, affordability, availability, and access is considered in the messages, tips, and graphic designs.

Suggested Citation

  • Tesfaye Hailu Bekele & Namukolo Covic & Dawit Alemayehu & Laura E. Trijsburg & Inge D. Brouwer & Edith J. M. Feskens & Jeanne H. M. Vries, 2023. "The feasibility of implementing food-based dietary guidelines and food graphics in Ethiopia," Food Security: The Science, Sociology and Economics of Food Production and Access to Food, Springer;The International Society for Plant Pathology, vol. 15(3), pages 805-822, June.
    • Handle: RePEc:spr:ssefpa:v:15:y:2023:i:3:d:10.1007_s12571-022-01335-3
    DOI: 10.1007/s12571-022-01335-3
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    References listed on IDEAS

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    1. Bossuyt, Anne, 2019. "Moving toward nutrition-sensitive agriculture strategies and programming in Ethiopia," IFPRI book chapters, in: Agriculture for improved nutrition: Seizing the momentum, chapter 16, pages 165-177, International Food Policy Research Institute (IFPRI).
    2. Christophe Béné & Jessica Fanzo & Steven D Prager & Harold A Achicanoy & Brendan R Mapes & Patricia Alvarez Toro & Camila Bonilla Cedrez, 2020. "Global drivers of food system (un)sustainability: A multi-country correlation analysis," PLOS ONE, Public Library of Science, vol. 15(4), pages 1-22, April.
    3. Nicole Darmon & Adam Drewnowski, 2015. "Contribution of food prices and diet cost to socioeconomic disparities in diet quality and health: a systematic review and analysis," Post-Print hal-01774670, HAL.
    4. Berhane, Guush & Ragasa, Catherine & Abate, Gashaw T. & Assefa, Thomas Woldu, 2018. "The state of agricultural extension services in Ethiopia and their contribution to agricultural productivity," ESSP working papers 118, International Food Policy Research Institute (IFPRI).
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