Minimum dietary diversity and the concurrence of stunting and overweight among infants and young children in Yogyakarta, Indonesia

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY
Bunga Astria Paramashanti, Yhona Paratmanitya, Ignasia Ika Kusumaningtyas, Tri Mei Khasana, Anafrin Yugistyowati, Tri Siswati
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Abstract

Purpose This study aims to examine the association between minimum dietary diversity (MDD) and the concurrence of stunting and overweight (CSO) among children aged 6–23 months. Design/methodology/approach A cross-sectional study was conducted in Sedayu Subdistrict, Bantul District, Daerah Istimewa Yogyakarta. The authors assessed the concurrence of stunting (height-for-age Z -score below −2 standard deviations SD) and overweight/obesity (Body mass index BMI-for-age Z-score above +2 SD) among a total of 189 children aged 6–23 months as the primary outcome. The authors defined MDD as consuming at least four out of seven food groups using a single 24-h recall. The authors also included other covariates, including sociodemographic characteristics, exclusive breastfeeding history and complementary feeding practices. To identify the factors associated with CSO, this study conducted multiple logistic regression across the study variables using STATA 16.1. Findings In the adjusted model, children who met the MDD criterion were associated with a reduced risk of CSO (adjusted odds ratios [OR]: 0.14; 95%confidence interval CI: 0.03–2.43). Compared to boys, girls were more likely to experience CSO (adjusted OR: 5.23; 95%CI: 1.02–26.9). Middle economic status was a protective factor for CSO (adjusted OR: 0.10; 95%CI: 0.01–0.98). This study did not find a significant relationship between CSO and the child’s age, low birth weight, exclusive breastfeeding, energy intake, protein intake, parental education and parental occupation. Practical implications This study suggests future programs and policies that promote dietary diversity to reduce the risk of CSO. Originality/value This study reveals the association between MDD and the coexistence of stunting and overweight.
印度尼西亚日惹市婴幼儿饮食多样性最低水平以及发育迟缓和超重同时发生的情况
目的探讨6-23月龄儿童最小膳食多样性(MDD)与发育迟缓和超重合并(CSO)之间的关系。设计/方法/方法横断面研究在日惹Daerah Istimewa Bantul区Sedayu街道进行。作者评估了189名6-23月龄儿童发育迟缓(身高年龄Z值低于- 2标准差SD)和超重/肥胖(体重指数bmi年龄Z值高于+2标准差SD)的并发性作为主要结局。作者将重度抑郁症定义为在24小时内至少食用7种食物中的4种。作者还纳入了其他协变量,包括社会人口统计学特征、纯母乳喂养史和补充喂养实践。为了确定与CSO相关的因素,本研究使用STATA 16.1对研究变量进行了多元逻辑回归。在调整后的模型中,符合MDD标准的儿童与CSO风险降低相关(调整后的优势比[OR]: 0.14;95%置信区间CI: 0.03-2.43)。与男孩相比,女孩更容易经历CSO(调整OR: 5.23;95%置信区间:1.02—-26.9)。中等经济地位是CSO的保护因素(调整OR: 0.10;95%置信区间:0.01—-0.98)。本研究未发现儿童的年龄、低出生体重、纯母乳喂养、能量摄入、蛋白质摄入、父母教育程度和父母职业与儿童的CSO有显著关系。实际意义本研究建议未来的计划和政策,促进饮食多样性,以减少CSO的风险。独创性/价值本研究揭示了重度抑郁症与发育迟缓和超重共存之间的关系。
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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