Participatory cooking demonstrations for mothers improve feeding practices of young children in southern Benin

Abstract

Background: Ensuring adequate nutrition for young children is crucial for their long-term health and development. Aim: This pilot interventional study aimed to assess feeding practices and the nutrient content of meals consumed by children aged 12 – 23 months during supervised cooking demonstrations (CDs). Methods: Thirty-seven mother-child dyads (including one set of twins) were recruited from 10 sites in Southern Benin. Mothers purchased ingredients from local markets and researchers documented cooking methods, recipes, and the weight of all consumed foods. Nutrient densities of prepared meal were estimated using the FAO/INFOODS database. A questionnaire was used to evaluate child feeding practices against World Health Organization (WHO) recommendations. Results: The average nutrient density per 100 kcal of the prepared meals was 2.17 ± 0.51 g for protein, 2.85 ± 0.92 mg for vitamin C, 0.79 ± 0.24 mg for iron, and 0.51 ± 0.09 mg for zinc. While protein and vitamin C content met recommendations, iron and zinc levels fell short. Notably, 53% of mothers adhered to the best practices for child feeding outlined by the WHO. However, there was potential for further meal diversification, especially for children who were not breastfed, or consuming fewer than four meals daily. Conclusions: This study suggests that while the CD-prepared meals provided adequate energy, they lacked essential micronutrients. These findings highlight the need for educational interventions targeted towards parents of young children to promote optimal feeding practices. Keywords: Feeding practice, infant, cooking demonstration, complementary food, nutrient.