Pattern of Vegetable Consumption among Pregnant Women Attending Primary Health Care Facilities in Patani Local Government Area of Delta State, Nigeria

Abstract

Aim: Vegetables provide key nutrients essential to promoting and maintaining good health. This study aimed to determine the perception of the importance and pattern of vegetable consumption among pregnant women attending Primary Health Care facilities in Patani Local Government Area (L.G.A) of Delta State, Nigeria. Study Design:  A population-based descriptive cross-sectional survey of 368 pregnant women aged 15-49 years was conducted in Patani L.G.A, Plateau State, Nigeria using a multi-stage cluster random sampling design. Methodology: Data were collected by face-to-face interview using a structured questionnaire. Food Frequency Questionnaire (FFQ) data were used to estimate habitual frequency of intake of dark green leafy vegetable for previous 7 days. Results: Of the 368 pregnant women, age group 21-25 years and 26-30 years with prevalence of 95 (25.8%) and 90 (24.5%) respectively were the highest age groups. Two hundred and twenty-one (60.1%) agree that a maternal diet rich in vegetables and eaten during pregnancy reduces risk of gestational diabetes, hypertension, preterm birth and foetal growth restriction, and the perception of the respondents was high. Ugu leaf 257 (69.8%), Bitter leaf 173 (47.0%) and water leaf 151 (41.0%) were the most available vegetable in the respondent’s community. 19% of the respondents did not consume vegetable, 26.6% consumed vegetable seven times and 13.9% consumed vegetables three times in the last 7 days prior to the study. The mean frequency of vegetable consumption is 11.6%. 55% of respondents put vegetables into food towards the end of cooking the food. 33.4% of the respondents spent N 150- N 200 to purchase vegetable to cook. Conclusion: Vegetable consumption is highly nutritious especially during pregnancy. Its pattern of consumption varies depending on the perception of its importance, educational status, age group, types of vegetable available and the financial power of purchase.