Food of children aged 6 to 59 months from the four departments with high prevalence of under-nutrition in the Maradi region in Niger

Résumé

In Niger, despite the efforts made by the state and its partners, the rates of various forms of under-nutrition are higher than the thresholds set by WHO. Indeed, in the eight regions of the country, the Maradi region is the most affected. This study attempts to understand how porridge and other foods are prepared and given to children aged 6 to 59 months, to identify deficiencies to correct them and thus improve the health of young children. To collect the data, a questionnaire was sent to 451 mothers in Mayahi , Aguié , Tessaoua and Madarounfa departments . The results  have shown that many types of foods are prepared and given to children. This is among other traditional single boiled or enhanced, the ball and porridge made of flours Industrials obtained mostly by donation. Porridges are mainly made from millet flour in what are often added ingredients such as sugar, oil locally available, dates, cake peanut, cow's milk or goat ginger, chili, sweeteners, corn flour, beans, rice, sweet potato , wheat orboscia senegalensis according to localities. In addition, the 24-hour recall showed that of the 285 children who had eaten porridge the day before, 92.28% took light porridge. The frequency of consumption of the slurry varies from 1 to 5 times with a majority of 3 times (42.11%). The volume consumed varies from 55 to 435 ml depending on age. The number of meals varies from 2.4 to 5.5 per day. We also find that other solid foods are given to children. It is pancakes (millet flour + oil), traditional donuts (beans + oil), rice, pasta, dough ( tô ) , beans. These porridges provide energy. However, the way they are prepared and given to children are less likely to cover their nutritional needs because their consistency is not only light, but also, the variation and frequency of consumption are inadequate. As a result, energy and other essential nutrients would be lower than the WHO recommendations. To improve child nutrition, it would be interesting to work with mothers to promote better eating practices enriching boiled.