Dietary diversity during covid-19 pandemic: A case of households in Lurambi and Malava sub-counties, Kakamega County

Abstract

Dietary diversity is a qualitative and proxy indicator of food security status. Social, physical, economic and biological factors, among  others, may impact positively or negatively on the dietary diversity of a population. The aim of this study was to explore the food and  dietary diversity in Malava and Lurambi sub-Counties of Kakamega County during COVID-19 pandemic. A descriptive survey design was used for data collection. The sample size was 200 households. A questionnaire that was designed and developed using KoBo Collect and  synchronized to Open Data Kit (ODK) server was used to collect data. Data was analyzed using Statistical Package for Social Sciences  Version 26.0 to generate descriptive and inferential statistical data. Independent t-test statistics for mean differences was used to  determine differences in Household Dietary Diversity Scores (HDDS) between Lurambi and Malava sub-Counties. The study results  showed that grains and grain products and all other starchy foods recorded the highest HDDS (100%), followed by dark green leafy  vegetables (90.1%) and fruits (46.7%). Foods with the lowest HDDS were meat and meat products (16.5%) and other vegetables (19.7%).  Lurambi sub-County had a higher dietary diversity score during COVID19 pandemic as compared to Malava sub-County. The HDDS scores  showed that the dietary diversity for Lurambi sub-County was 3.8 and that of Malava subCounty was 3.2. The T-test results were  significant at p= 0.02, <0.05 at 95% CI. However, both sub-Counties had overall, a low HDDS as they did not reach the recommended  dietary diversity of consuming foods from at least five food groups. Consequently, the overall low HDDS in both sub-Counties could imply  that households did not have access to nutritious food during the COVID-19 pandemic. The study concluded that during COVID-19  pandemic, households in Kakamega had low HDDS and hence, establishing strategies for enhancing dietary diversity to improve food  access during and beyond any pandemic was key.