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Journal of Nutrition and Metabolism
Volume 2019, Article ID 1049820, 9 pages
Research Article

Assessment of Dietary Diversity of Mothers and Children of 6–24 Months from Eastern and Southern Provinces of Zambia

1Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture Southern Africa Research and Administration Hub (SARAH) Campus, Chelston, Lusaka, Zambia
2Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria

Correspondence should be addressed to Busie Maziya-Dixon; gro.raigc@noxid-ayizam.b

Received 3 March 2019; Accepted 18 June 2019; Published 3 July 2019

Academic Editor: Mohammed S. Razzaque

Copyright © 2019 Emmanuel Oladeji Alamu et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


In-depth information on dietary diversity and food consumption patterns in Zambian households is still scarce. This study, therefore, probed dietary intakes of mothers and their children living in households of two Zambian districts, Chipata and Monze, located in the eastern and southern provinces of Zambia, respectively. After assessing their diet, Dietary Diversity Scores (DDSs) were calculated and classified into low and high categories, while correlations were used to test determinants of DDS. The assessment revealed that the consumption of cereal-based products ranked highest in frequency. Specifically, the consumption of maize-based foods was highest in Chipata (55.43%) and then in Monze (43.56%) households. There was an observed low preference for mixed dishes that were not either maize or groundnut porridges. We also found positive and negative correlations of DDS with the educational level of household heads and age of mothers, respectively. We, therefore, suggest that increased nutrition education may improve dietary preferences, so also further investigation into other factors hindering low choices for mixed recipes will be useful in increasing overall diet quality.