Journal of Community Medicine & Health Education
Open Access

Abstract

Introduction: Use of fermented foods and probiotics has the potential to improve nutritional status when fed to young children. However, there has been insufficient research in South Africa determining the level of knowledge, perceptions and usage of fermented foods among the children�s caregivers. Objective: This study aimed to assess the caregivers� level of knowledge and perceptions and the usage of fermented foods for feeding young children in Heilbron, Free State Province. Study methods: This was a descriptive quantitative study where data was obtained from participants using a structured questionnaire. Descriptive statistics was employed summarize and present data. Chi Square test was used to determine demographic characteristics associated with feeding of fermented foods. Statistical significance was confirmed for p-values less than 0.05. Results: From the 325 respondents, majority were aged between 18 and 35 years and female dominated. Commercial fermented foods used by caregivers to feed children under 5 years were Inkomazi (62%) commercial Mageu (82%) and yoghurt at (86%). Majority of caregivers responded that they prepared fermented foods in the household to feed children under 5 years. Most of them 61%) (n= 164) reported to be preparing ting ya mabele, followed by ting at 42% (n= 113) and fermented soft porridge 26% (n= 69). Most respondents had adequate knowledge and positive perceptions about fermented foods both commercially prepared and homemade. Conclusion: This study showed that respondents had substantial knowledge about fermented foods. However, there were mixed perceptions on fermented foods usage.

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