Nutrition transition of adolescents (15-18 years) in the Francistown area Botswana

Abstract

The current eating patterns of mid-adolescents in the Francistown area, in various contexts and situations are described to find out how their current food habits and food choice behaviour reflect the nutrition transition in Botswana. The investigation focuses on the extent to which traditional and Western-orientated foods figure in the diets of these young people. From documenting their current food habits at the same time, it was clear the external environments and the individual’s preferences influence their food choice behaviour. Worldwide, the nutrition transition underlies many public health problems associated with nutrition-related non-communicable diseases like obesity, diabetes and hypertension. Sub-Saharan Africa similarly, experiences a nutrition transition in that a Western-orientated food culture has gradually replaced traditional foods and food patterns. Botswana too reflects the presence of a nutrition transition. As there is limited information on the eating patterns and food-related behaviour of mid-adolescents in Botswana, this study fills a gap in the literature. This explorative, descriptive study followed a quantitative research design. A pretested, self-administered survey questionnaire, consisting of closed and open-ended questions, was developed. In three senior secondary schools in Francistown 242 Form 4 learners completed the questionnaire. Information gathered concerned the current eating patterns of the respondents, the extent of their snack and fast food consumption and their familiarity, preferences and frequency of consumption of traditional foods. Results reflect a change from the traditional meal pattern and its composition to a Western-orientated pattern of three meals a day with in-between meal snacking. Breakfast consisted of either tea and bread, or tea and a soft porridge prepared from sorghum or maize meal. Maize and sorghum continue to be the staple grains. They form part of at least one or more meals a day. Lunch and supper included stiff cereal porridges or cooked cereal grains prepared from the staple grains. Meat or a vegetable relish or legume dish accompanied these meals. Most respondents regularly enjoyed traditional Batswana foods, giving positive responses and reasons for doing so. These traditional foods, specifically the staple foods (maize, sorghum and millet) and indigenous legumes are eaten regularly. This study gives valuable insight into how knowledge, beliefs, attitudes and values contribute to food choice behaviour related to healthy eating and traditional foods. Although the respondents were knowledgeable about healthy eating it was not regular practice, and specifically evident in the low consumption of fruit, vegetables and dairy products. This observation raises concerns. Respondents consumed modern foods that are readily available in the external environments of their homes, schools and in retail stores. However, their attitudes, values and beliefs about traditional foods remained positive. Recommendations from the results of this study suggest that proper nutrition education and nutrition curriculum planning in schools could increase vegetable, fruit and dairy consumption and discourage the consumption of high fat and sugar containing snack foods, particularly among mid-adolescents. In conducting a study there were limitations the researcher encountered mainly that access to respondents who were learners at the previously mentioned schools was not easy to effect.