International Journal of Research and Review

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Original Research Article

Year: 2016 | Month: July | Volume: 3 | Issue: 7 | Pages: 74-80

Local Foods Used for Porridge and Complementary Foods Vendors Nutritional Knowledge

Jane Situma1, Brenda Ahoya2

1Masinde Muliro University of Science and Technology, Kenya.
2Program for Appropriate Technologies in Health.

Corresponding Author: Brenda Ahoya


The first two years of life provide a critical window of opportunity for ensuring children’s appropriate growth and development. However, the complementary feeding period is the peak incidence of growth faltering, micronutrient deficiencies and infectious illnesses. The aim of the study was to assess the nutritional knowledge of local food vendors on complementary foods. The study was conducted in major markets of Vihiga County, Kenya using a questionnaire and observations. A total of 36 vendors were sampled from seven markets.  The vendors were selling cereals, legumes, nuts, roots and tubers. The main food made from the products sold is porridge. 50% of the vendors prepare flour mixtures for sale to the clients and 77.8% of them advise their clients on preparations. Those who admitted having no knowledge of the benefits of the foods were 8.3% while 66.7% could mention the benefits of the foods they were selling. There were differences in knowledge on proportions, mixtures and preparations used by various vendors. There is need to educate consumers on updated nutrition education that gives information on nutrients and their importance while pointing out the recommended food sources.

Key words: Complementary feeding, Flours, Vendors.

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