ASSESSMENT OF NUTRITIONAL STATUS OF PREGNANT

WOMEN ATTENDING GENERAL HOSPITAL KANKIA LOCAL

GOVERNMENT AREA OF KATSINA STATE

BY

HABIBA ABDULKARIM
NUCD/19/013

A RESEARCH PROJECT SUBMITTED TO THE

CONSULTANCY SERVICES UNIT, KANKIA IRO SCHOOL OF

HEALTH AND TECHNOLOGY KANKIA, KATSINA STATE

IN PARTIAL FULFILLMENT FOR THE AWARD OF NATIONAL

DIPLOMA IN NUTRITION AND DIETETICS

MARCH, 2021
 DECLARATION

I Habiba Abdlkarim hereby declared that this project research work was

written by me under the supervision of Dr. Usman Bello, all literatures and

contribution cited are fully acknowledged.

HABIBA ABDULKARIM
(NUCD/19/ 013)

Sign: __________________________________

Date: ____________________________

ii
 APPROVAL PAGE

This is to certify and approved that this project titled “Assessment of Factors

Affecting the Nutritional Status of Pregnant Women attending General

Hospital Kankia, Kankia Local Government Area of Katsina State” was

written by Habiba Abdulkarim a student of Nutrition and Dietetics

Consultancy Services Unit, College of Health Sciences and Technology

Kankia Iro.

Project Supervisor:

Dr. USMAN BELLO

Sign: __________________________________

Date: ____________________________

Director, Consultancy Service Unit

MALAM SANI ALIYU RUNKA

Sign: _______________________________

Date: ____________________________

External Supervisor:

Sign: _________________________________

Date: ____________________________

iii
 DEDICATION

This research project is dedicated to my beloved parents Alhaji Abdulkarim

Isah and Hajiya Rabiatu Lawal Maiwada Masanawa who assisted me

morally and financially for the fulfillment of my course of study.

iv
 ACKNOWLEDGEMENT

All praises are to Almighty Allah (SWT) the lord of the heaven and the earth
with his beloved Prophet Muhammad (peace upon to him).

I will like to express my regard to almighty Allah who spared my life and
given me the opportunity to start and complete this research work through
his guidance and protection.

I would like to express my appreciation and thanks to my project supervisor

Dr. Usman Bello for making useful correction and for his support. Pretty of
kindness he had allowed me to poster on his time through the course of his
research work for his indulgence with me over the course of this study may
Almighty Allah reward him amin.

Moreover, I also appreciate with the effort of the following elders and
guidance such as Yaya Aisha, Yaya Abdul, Yaya Mustapha, Yaya Yahya,
Yaya Musty, Umma, Isma’il Ishe, Zulehat Baby, Nuraddeen, Ummar,
Ibrahim, Hafsat Yaya, Usman , Aminatu, Yaya Ibrahim , Yaya Bashir, Yaya
Abubakar, Yaya Murtala, Yaya Abdulmutallab, Yaya Ziyaulhaq, Yaya
Saifullahi, Uncle Abba, Uncle Armaya’u, Uncle Buhari, Uncle Samaila,
Uncle Anas, Uncle Zaharaddeen, Uncle Usman, Uncle Abbah, Uncle
Mubarak, Uncle Abdulmalik, Aunty Jamila, Aunty Ummi, Aunty Bilkisu ,
Aunty Fatima and Aunty Khadija and others whose name did not appeared
in this list they are equally appreciated for their guiding and counseling. May
Allah bless them and their family amin.

Nevertheless, my special thanks goes to my enjoyable brothers and sisters

Halimatu Hanan, Halimatu Hajin, Aishatu, Iman, Nawwal, Aishatu Iman,
Saudat, Walid Ahmad, Aslam, Ameer and others whose names did not
appear in this page, just bear in mind you have equal thanks for your
contribution with prayers.

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 TABLE OF CONTENTS

Title page i
Declaration ii
Approval page iii
Dedication iv
Acknowledgement v
Table of content ix
Abstract xii
CHAPTER ONE
1.1 Introduction 1
1.2 Background to the Study 1
1.3 Statement of the Problem 5
1.4 Purpose of the Study 6
1.5 Significance of the Study 7
1.6 Scope of the Study 8
1.7 Limitations of the Study 9
1.8 Research Questions and Hypothesis 9
1.9 Definition of Terms 10
CHAPTER TWO
REVIEW OF RELATED LITERATURE
2.0 Introduction 12
2.1 Definition of Nutrition 13
2.2 Malnutrition 14
2.3 Body Mass Index 16
2.4 Obesity 17
2.5 Optimum nutrition 18
2.6 Nutrients 20

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2.7 Food Nutritional Status 22
2.8 The six Classes of Nutrients found in Food we Consumed Day-by-Day 25
2.9 Factors that Affect Food Nutritional Status 29
2.10 Summary, Uniqueness and Conclusion 33
CHAPTER THREE
RESEARCH METHODOLOGY
3.1 Materials and Methods 34
3.2 Research Setting 34
3.3 Research Design 35
3.4 Target Population 35
3.5 Sample and Sampling Techniques 36
3.6 Data Collection Procedure 37
3.7 Data Analysis 37
CHAPTER FOUR
RESULTS AND DISCUSSIONS
4.1 Result and Discussion 38
CHAPTER FIVE
CONCLUSION AND RECOMMENDATION
5.1Conclusion 45
5.2 Recommendation 46
References 48
Appendix 50

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 ABSTRACT
A total of 450 questionnaires were administered among the Pregnant
Women attending Antenatal Care at General Hospital Kankia to determine
and assess the factors which affect the nutritional status of the Pregnant
Women in Kankia metropolis. The results obtained shows that 65% of the
respondents were within 26-35 age group, 70% of the respondents got
information about factors which affects nutritional value of food through
health facilities and 62% of the respondents takes one class of food (protein)
regularly, also 91% of the respondents consume multiple number of square
meal per day, where as 48% of the respondents obtained primary school
certificate as their level of education. The result also indicates 42% of the
respondents regard inadequacy of nutritious food supply as the major factor
affecting their nutritional value. The pregnant women therefore, merits high
priority for the supply of nutritious food to obtained balanced diet and also
provision of health programmes from the concerned authorities for their
better nutrition.

viii
 CHAPTER ONE

1.0 Introduction

The chapter one of this research work titled “Assessment of Nutritional

Status among Pregnant Women (A Case Study of Kankia Local Government

Area of Katsina State)”, is been discussed under the following headings:

1.1Introduction

1.2Background to the Study

1.3Statement of the Problem

1.4Purpose of the Study

1.5Significance of the Study

1.6Scope of the Study

1.7Limitations of the Study

1.8Research Questions and Hypothesis

1.9Definition of Terms

1.1 Background to the Study

Nigeria is the most populous country in Africa, with a population of

162,471,00million persons. Where sixty percent (60%) of the population

resides in the rural areas and the remaining forty four percent (44%) of the

population comprises of children and mothers (National Bureau of statistics,

1
2010). The nutritional and health status of women is of great concern in the

contemporary world, because the multiple roles played by women give rise

to serious health and nutritional problems (MC Guire and Popkin, 2012).

Women are vulnerable to malnutrition for social and biological reasons, the

nutritional status of a mother is important, both as an indicator of her overall

health and as a predicator of pregnancy outcome for both mother and child

(Prentice, 2013). The nutritional status of food simply means the quantity,

range and quality, energy (calories), (nutrients) that are found in a food

(Desai, 2011). The factors affecting nutritional status of food taken by

pregnant women are the conditions that influence the effects on the

nutritional status of food or nutritional status of the food taken by the

pregnant women, (Krasovec and Anderson, 2010). Already you can see that

with plant-based foods, nutritional status is probably higher than the other

foods, especially when eaten during pregnancy, because plants contains

special nutrients not found anywhere else (Desai, 2011). All of us need

balanced amount of nutrients for proper functioning of our body system

(Prentice, 2013). However, the nutritional requirement varies with respect to

age and gender. And pregnancy is such a critical phase in a woman’s life

(Rao et-al, 2010), when the expecting mother needs optimal nutrients of

superior quality to support the developing fetus, naturally the urge to eat

2
more foods is expected by nearly all pregnant women (Krasovec and

Anderson, 2010). However, one should be aware of what would happen if

there is lack of nutrients in the gestation period and the effects of

malnutrition during this phase, (Mc Guire and Popkin, 2012). It is quite

obvious that it would negatively affect the health of both the mother and the

baby (fetus), (Guire and Popkin 2012).

1.1.1 Pregnancy and Malnutrition

Pregnancy is defined as the development of one or more offspring known as

embryo or fetus in a woman’s uterus. And malnutrition is defined as the lack

of sufficient nutrients, which are essential for the body’s normal functioning,

(Kikafunda et-al, 2012). Malnutrition is the condition that results eating a

diet that is lacking certain nutrients in excess (too high intake), or in wrong

proportion (Arthur et-al, 2009). Malnutrition is a state in which prolonged

lack of one or more nutrients retards physical development, or causes the

appearance of specific clinical conditions (Nancy, 2011). Malnutrition is one

of the most important health and welfare problems among pregnant women

in the developing world. It is usually a result of a combination of inadequate

dietary intake and infection (Kikafunda et-al, 2012), feeding practices

include both the quality and quantity of foods taken by the pregnant women.

Both inadequate food intake and poor environmental conditions reflect

3
underlying social and economic conditions (U. B. Os, 2011). Malnutrition

increases vulnerability to infections, and infections aggravate malnutrition,

(Tomkins and Watson, 2012).

1.1.2 Pregnancy and Under-Nutrition:

Under-nutrition, which may be related to an individual’s inability to obtain

foods that contains essentially nutrients, failure to consume essential

nutrients, body’s inability to use the nutrients, disease condition that increase

the body’s need for nutrients to be excreted too rapidly from the body

(Gibney et-al, 2009). It occurs when people do not eat (absorb) enough

nutrients to cover their needs for energy and growth, or to maintain a healthy

immune system.

Micronutrients deficiencies are sub-category of under nutrition and occur

when the body lacks one or more micronutrients (e.g. iron, iodine, zinc,

vitamin A, or folate). These deficiencies usually affect growth and immunity

but some cause specific clinical condition such as anaemia “iron deficiency”

(Black et-al, 2015). Such poor diets have been linked to the occurrence of

chronic diseases, including; cardiovascular disease, type-2 diabetes, cancer,

osteoporosis and anaemia (Lyte et-al, 2012). Under-nutrition is an important

underlying cause of illness and death in Africa especially among pregnant

4
women and young children. However, under nutrition and malnutrition are

linked to suboptimal health outcomes (Gibney et-al, 2009). So, the

nutritional status of pregnant women contributes a good deal to their own

general well-being, also the health of their children (fetus) and the member

of the family, (Arthur et-al, 2009).

1.2 Statement of the Problem

1. The ignorance of the pregnant women attending Antenatal Care at

Ambassador Yusuf Sada General Hospital Kankia, Kankia Local

Government Area, Katsina State to know about their nutritional status,

which results to under-nutrition or malnutrition.

2. A number of the pregnant women attending Antenatal Care at

Ambassador Yusuf Sada General Hospital Kankia, Kankia Local

Government Area of Katsina State are from rural communities around

Kankia which have less-availability of nutritious food supply.

3. Lack of access to information about nutritional status of foods available

in the community that is lack of health education programmes, seminars,

and even special gathering to discuss about nutritional status of foods that

are available in the community.

4. Numerous studies have consistently concluded that maternal educational

critical resource for maternal and child health, nutritional and survival
5
 (Armar-Klemesu et-al, 2010) which is also lacking in the study area of

this research work.

1.3 Objectives of the Study

The objectives of this study are:

1. To determine the factors affecting the nutritional status of pregnant

women attending Antenatal Care at Ambassador Yusuf Sada General

Hospital Kankia, Kankia Local Government Area, Katsina State.

2. To assess the socio-economic status of pregnant women attending

Antenatal Care at Ambassador Yusuf Sada General Hospital Kankia,

Kankia Local Government Area, Katsina State.

3. To determine the level of knowledge and its utilization on the status of

nutrition to pregnant women attending Antenatal Care at Ambassador

Yusuf Sada General Hospital Kankia, Kankia Local Government Area,

Katsina State.

4. To provide adequate health education on nutritional status among

pregnant women attending Antenatal Care at Ambassador Yusuf Sada

General Hospital Kankia, Kankia Local Government Area, Katsina State.

6
5. To help improve the nutritional status of the pregnant women attending

Antenatal Care at Ambassador Yusuf Sada General Hospital Kankia,

Kankia Local Government Area, Katsina State.

1.4 Significance of the Study

This research work titled “Assessment of Nutritional Status of Pregnant

Women in Kankia Local Government Area, Katsina State” is significant to

health personnel’s especially those in nutrition and dietetics department, the

pregnant women in Kankia Local Government especially those attending

Antenatal Care in Kankia Local Government Area, Katsina State, as well as

the Kankia community members, and those in the academics who may be

interested in conducting further research under this area.

1.5 Research Questions and Hypothesis

1.5.1 Research Questions

1. Is there any awareness about nutritional status of foods taken during

pregnancy in Kankia?

2. Is there adequate health education programme that provide knowledge

on nutritional status of food among pregnant women in Kankia?

3. Is there available of balanced diet among the pregnant women in

Kankia?
7
 4. Do the pregnant women attending antennal care know the foods that

have nutritional status?

5. Is there any knowledge on the factors affecting the nutritional status

of pregnant women in Kankia?

1.5.2 Research Hypothesis

1. There is no awareness about nutritional status of food taken during

pregnancy in Kankia.

2. There is adequate health education programme that provides

knowledge on nutritional status of food among the pregnant women in

Kankia.

3. There is no availability of balanced diet among the pregnant women

in Kankia.

4. The pregnant women attending antenatal care does not know the foods

that have nutritional status.

5. There is no any knowledge provided on the factors affecting the

nutritional status of the pregnant women in Kankia.

1.6 Scope of the Study

This study covers only pregnant women who were attending antenatal care

in Ambassador Yusuf Sada General Hospital Kankia, Kankia Local

8
Government Area of Katsina State, that is pregnant women from Galadima

A, Galadima B, Gachi and Tafashiya villages respectively, which are the

pregnant women attending antenatal care at General Hospital Kankia of

Kankia Local Government Area of Katsina State.

1.7 Limitations of the Study

The study is limited by the following:

1. Weather conditions of the study area.

2. Financial problems at the time of the study.
3. It is limited due to lack of adequate instrument.
4. And also limited due to the mode and extend of communication with
the subject in the study area.

1.8 Definition of Terms

 Nutrition: Nutrition is the science that interprets the interaction of

nutrients and other substances in food in relation to maintenance,

growth, reproduction, health and disease of an organism. It includes

food intake, absorption, assimilation, biosynthesis, catabolism and

excretion.

 Diet: These are foods and beverages that a person eats ad drinks which

contain correct proportion or right amount of all the six food

substances required by an organism or man. In terms of the percentage

9
 composition (%) of the food substances, a balanced diet should contain

60% of carbohydrates, 15% of proteins, 15% of fats and oils and 10%

of vitamins, minerals and water.

 Food: Is any edible substances either solid or liquid that is consumed

by the pregnant women in Kankia which will provide them with

nourishment, promote growth and maintenance of their health status.

 Nutritional Status: Is a term that explains the amount of nutrients

contained in the food consumed by the pregnant women in Kankia.

 Malnutrition: Are conditions that occur as result of eating diet which

certain nutrients are lacking in excess or in wrong proportions.

 Under-Nutrition: Is a condition that occurs when the pregnant women

do not eat (absorb) enough nutrients to cover their needs for energy

and growth or to maintain a healthy immune system.

 Food Storage: Is the process of keeping food for a long period of time

in order to maintain the shelf life of the food.

 Pregnant Woman: Is a female individual which develop one or more

offspring known as embryo or fetus in her uterus.

 Fetus: This refers to the offspring developed in the uterus of pregnant

women.

10
 Antenatal Care: Refers to the care received by pregnant women from

health care professionals during pregnancy to monitor the health of the

mother and the baby also supports sand makes right plans for the

pregnant mother.

 Immunity: Refers to the condition that permits either natural or

acquired resistance to disease.

 Nutritional Assessment: is an in-depth evaluation of both objectives

and subjective date related to an individual’s food nutrient intake,

lifestyle and medical history.

 Body Mass Index (BMI): BMI is an estimate of body fat based on

height and weight. It doesn’t measure body fat directly, but instead

uses an equation to make an approximation. BMI can help determine

whether a person is at an unhealthy or healthy weight.

 Obesity: Obesity is a medical condition in which excess body fat has

accumulated to an extent that it may have a negative effect on health.

People are generally considered obese when their body mass index

(BMI), a measurement obtained by dividing a person's weight by the

square of the person’s height, is over 30 kg/m 2; the range 25–30 kg/

m2 is defined as overweight.

11
 CHAPTER TWO

LITERATURE REVIEW

2.0 Introduction

This chapter review on various findings as well as the research conducted by

the other people and related information on the assessment of nutritional

status of pregnant women attending antenatal, base on the following sub-

headings:

2.0 Introduction

2.1 Definition of Nutrition

2.2 Malnutrition

2.3 Body Mass Index

2.4 Obesity

2.5 Optimum Nutrition

2.6 Nutrients

2.7 Food nutritional Status

2.8 The six Classes of Nutrients Found in Food we Consumed Day-by-Day

2.9 Factors that Affect Food Nutritional Status

2.10 Summary, Uniqueness and Conclusion

The factors affecting nutritional status of pregnant women can be accessed

through study of the subjects in the case study area, but the most important

factor in assessing the factors must involve the review of writings from

12
scholars and philosophers who have wrote about nutritional status of food,

proper diet and nutrition, types of nutrition and the factors that can affect the

nutritional status of food we consumed day-by-day, also the classes of

nutrients found in the food we consumed day-by-day.

Diet and nutrition are important factors in assessing nutritional status of

food.

2.1 Nutrition

Nutrition is the science that interprets the interaction of nutrients and other

substances in food in relation to maintenance, growth, reproduction, health

and disease of an organism. It includes food intake, absorption, assimilation,

biosynthesis, catabolism and excretion. It is an integral component of health

and well being of an individual (Gopalan, 2009). Nutrients are consumed

through the food that we eat, and through metabolic processes in the

digestive system, these nutrients are absorbed at a cellular level in the body

(Gibney et-al, 2009). Nutrition is said to be a science of foods and the

nutrients and other substances they contain and of their actions within the

body (including ingestion, digestion, absorption, transportation, metabolism

and excretion), (Ellie Whitney and Sharon Rady Rolfe, 2016). Nutrition is

one key to developing and maintaining a state of health that is optimal for

13
you. A poor diet coupled with sedentary lifestyle is known to be risk factors

for life threatening chronic diseases and death (cardiovascular (heart)

diseases, stroke, hypertension, diabetes and some other forms of cancer).

Nutritional assessment is a comprehensive analysis of one’s nutritional

status that uses health, socio-economic, drug and diet histories,

anthropometric measures, physical examinations and laboratory tests (Ellie

Whitney and Sharon Rady Rolfe, 2016). A healthful diet requires only some

simple planning and doesn’t have to mean deprivation and misery. Besides,

a variety and balance of foods from all foods groups and moderate

consumption of all foods are important in pregnant women’s diet and

nutrition, (Gordon and Wardlaw, 2012).

2.2 Malnutrition

Malnutrition is the condition that results from eating a diet in which certain

nutrients are lacking, in excess (too high intake) or in the wrong proportions

(Arthur et-al, 2009). Malnutrition is a state in which a prolonged lack of one

or more nutrients retards physical development, or causes the appearance of

specific clinical conditions (Nancy, 2011). Malnutrition comes sin four (4)

forms; under-nutrition or protein-calorie malnutrition, secondary under-

nutrition or chronic energy deficiency, micro nutrient deficiency and over

nutrition.
14
2.3 Body Mass Index (BMI)

Body Mass Index (BMI) is an estimate of body fat based on height and

weight. It doesn’t measure body fat directly, but instead uses an equation to

make an approximation. BMI can help determine whether a person is at an

unhealthy or healthy weight.

A high BMI can be a sign of too much fat on the body, while a low BMI can

be a sign of too little fat on the body. The higher a person’s BMI, the greater

their chances of developing certain serious conditions, such as heart disease,

high blood pressure, and diabetes. A very low BMI can also cause health

problems, including bone loss, decreased immune function, and anemia.

BMI is calculated by dividing a person’s weight by the square of their

height. The Centers for Disease Control and Prevention (CDC) provides a

simple online child and teen BMI calculator for ages 2 to 19, and an adult

BMI calculator for ages 20 and older.

To calculate the BMI, you enter the height in feet and weight in pounds. The

calculators also provide weight status charts to help you interpret the results.

BMI is calculated the same way for people of all ages. However, BMI is

interpreted differently for adults and children.

15
Adults age 20 and older can interpret their BMI based on the following

standard weight status categories. These are the same for men and women of

all ages and body types:

BMI Weight Status: Below 18.5 is underweight, 18.5 – 24.9 is normal,

25.0 – 29.9 is overweight and 30.0 and above is Obese.

2.4 Obesity

Obesity is a medical condition in which excess body fat has accumulated to

an extent that it may have a negative effect on health. People are generally

considered obese when their body mass index (BMI), a measurement

obtained by dividing a person's weight by the square of the person’s height,

is over 30 kg/m 2; the range 25–30 kg/ m 2 is defined as overweight.

Body mass index best defines obesity. A person's height and weight

determines his or her body mass index. The body mass index (BMI) equals a

person's weight in kilograms (kg) divided by their height in meters (m)

squared (more information will be found later in the article). Since BMI

describes body weight relative to height, there is a strong correlation with

total body fat content in adults. An adult who has a BMI of 25-29.9 is

overweight, and an adult who has a BMI over 30 is obese. A person with a

16
BMI of 18.5-24.9 has a normal weight. A person is morbidly obese (extreme

obesity) if his or her BMI is over 40.

2.5 Optimum Nutrition

Optimum nutrition contributes to health, wellbeing, normal development and

high quality of life (Gibney et-al, 2009). According to WHO (2012),

adequate nutrition of any individual if determined by factors like adequate

availability of food in terms of quantity as well as quality and also on the

ability to digest, absorb and utilize the food which can be hampered by

infection and by metabolic disorders. According to when adequate nutrients

are consumed to support the body’s daily needs and any increased metabolic

demands, the person moves into an optimal nutritional status. This status

promotes growth and development, maintains general health, protects them

from or predisposed them towards chronic diseases, (Kathleen and Sylvia,

2010).

Women of child bearing age have certain nutritional needs. One reason is

that they loss blood during menstruation and during delivery which leads to

regular loss of iron and other nutrients which make pregnant women more

prone to anaemia. The nutritional status of pregnant contributes a good deal

17
to their own general well-being but also to that of their children and most

members of the family.

An expecting mother’s diet is very important during pregnancy. The baby’s

health depends on her gaining the right amount of weight approximately 25

pounds, eating nutritious food that provide protein, iron, calcium and

vitamins, and avoiding or minimizing drugs like caffeine and especially

alcohol and nicotine, that could harm the child, (Nancy, 2011).

2.5.1 Weight Gain during Pregnancy

Unlike 10years ago, we now recognize the relationship of pregnancy weight

and weigh gain to pregnancy outcome. That is, low birth weight can increase

the risk of infant mortality. A pregnant woman should gain approximately

25 pounds, more if she is underweight, less if she is overweight, for the sake

of the health of her baby. Weight gain is minimal during the first trimester

and accelerates in the second and third trimesters, (Gibney et-al, 2009).

2.5.2 Good Nutrition during Pregnancy

A pregnant woman should add approximately 300 calories to her diet

because she is providing for herself as well as the baby growing inside of

her. It’s important that she increase her intake of protein, iron, calcium and

vitamins, eat the fresh foods available and keep track of what she is eating to
18
ensure she and her baby are getting all the essential nutrients they need.

(Gibney et-al, 2009)

2.5.3 Foods to avoid during Pregnancy

Everything the mother puts in her mouth during pregnancy is essential fed to

the baby growing inside of her. That’s why it’s important that she stick to a

healthy diet and avoid or minimize potentially harmful drugs like caffeine,

artificial sweeteners, some herbal teas and especially alcohol, cigarettes,

marijuana and cocaine. (Gibney et-al, 2009)

2.6 Nutrients

Nutrients are substances used by an organism to survive, grow, and

reproduce. The requirement for dietary nutrient intake applies to animals,
plants, fungi, and protists. Nutrients can be incorporated into cells for
metabolic purposes or excreted by cells to create non-cellular structures,
such as hair, scales, feathers, or exoskeletons. Some nutrients can be
metabolically converted to smaller molecules in the process of releasing
energy, such as for carbohydrates, lipids, proteins, and fermentation products
(ethanol or vinegar), leading to end-products of water and carbon dioxide.
All organisms require water. Essential nutrients for animals are the energy
sources, some of the amino acids that are combined to create proteins, a
subset of fatty acids, vitamins and certain minerals. Plants require more
diverse minerals absorbed through roots, plus carbon dioxide and oxygen

19
absorbed through leaves. Fungi live on dead or living organic matter and
meet nutrient needs from their host.

Different types of organism have different essential nutrients. Ascorbic acid

(Vitamin C) is essential, meaning it must be consumed in sufficient

amounts, to humans and some other animal species, but not to all animals

and not to plants, which are able to synthesize it. Nutrients may be organic

or inorganic: organic compounds include most compounds containing

carbon, while all other chemicals are inorganic. Inorganic nutrients include

nutrients such as iron, selenium, and zinc, while organic nutrients include,

among many others, energy-providing compounds and vitamins.

2.6.1 Types of Nutrients

1. Macronutrients: Are the chemical elements humans consume in the

largest quantities are carbon, hydrogen, nitrogen, oxygen, phosphorus,

and sulphur, summarized as CHNOPS. The chemical compounds that

humans consume in the largest quantities and provide bulk energy are

classified as carbohydrates, proteins, and fats. Water must be also

consumed in large quantities. Calcium , sodium , potassium, magnesium,

and chloride ions, along with phosphorus and sulfur, are listed with

macronutrients because they are required in large quantities compared to

20
 micronutrients, i.e., vitamins and other minerals, the latter often

described as trace or ultra trace minerals. (Wikipedia, 2019)

2. Micronutrients: Dietary minerals are generally trace elements, salts, or

ions such as copper and iron. Some of these minerals are essential to

human metabolism. Vitamins are organic compounds essential to the

body. They usually act as coenzymes or cofactors for various proteins in

the body.

2.7 Food Nutrition

The nutritional status of food simply means the quantity, range and quality
energy (calories), vitamins, minerals and phytochemicals that are found in a
food, (White M., 2010).

2.7.1 Energy (Calories)

Comes from protein, fat and carbohydrates (Macronutrients) and is

destroyed by heat e.g. burning.

2.7.2 Vitamins

Vitamins are organic molecules (or related set of molecules) that are

essential micronutrient that organisms need in small quantities for the proper

functioning of its metabolism. Essential nutrients cannot be synthesized in

the organism, either at all or not in sufficient quantities, and therefore must

be obtained through the diet. Vitamin C can be synthesized by some species

21
but not by others; it is not a vitamin in the first instance but is in the second.

The term vitamin does not include the three other groups of essential

nutrients: minerals, essential fatty acids, and essential amino acids. Most

vitamins are not single molecules, but groups of related molecules called

vitamers. For example, vitamin E consists of four tocopherols and four

tocotrienols. The thirteen vitamins required by human metabolism are:

vitamin A (as all-trans-retinol, all-trans-retinyl-esters, as well as all-trans-

beta-carotene and other provitamin A carotenoids), vitamin B1 (thiamine),

vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic acid),

vitamin B6 (pyridoxine), vitamin B7 (biotin), vitamin B9 (folic acid or

folate), vitamin B12 (cobalamins), vitamin C (ascorbic acid), vitamin D

(calciferols), vitamin E (tocopherols and tocotrienols), and vitamin K

(quinones).

2.7.3 Minerals

Minerals are chemical elements required as an essential nutrient by

organisms to perform functions necessary for life. However, the four major

structural elements in the human body by weight (oxygen, hydrogen, carbon,

and nitrogen), are usually not included in lists of major nutrient minerals

(nitrogen is considered a “mineral” for plants, as it often is included in

fertilizers). These four elements compose about 96% of the weight of the
22
human body, and major minerals (macro minerals) and minor minerals (also

called trace elements) compose the remainder.

Minerals, being elements, cannot be synthesized biochemically by living

organisms. Plants get minerals from soil. Most of the minerals in a human

diet come from eating plants and animals or from drinking water. As a

group, minerals are one of the four groups of essential nutrients, the others

of which are vitamins, essential fatty acids, and essential amino acids. The

five major minerals in the human body are calcium, phosphorus, potassium,

sodium, and magnesium. All of the remaining elements in a human body are

called “trace elements”. The trace elements that have a specific biochemical

function in the human body are sulfur, iron, chlorine, cobalt, copper, zinc,

manganese, molybdenum, iodine and selenium.

2.7.4 Phytochemicals

Only found in plants. They are known for their antioxidant activity and

include anthocyanins (e.g. red pigment in fruits) and flavones (like

compound found in cranberries).

Already, we can see that plant-based food, nutritional status is probably

higher than other foods, because plants contain special nutrients not found

anywhere else. (They are super foods). And these plant based foods are the

23
food mostly consumed by the pregnant women attending antenatal care in

Kankia Local Government Area, Katsina State. (Usman A., 2011)

2.8 The Six Classes of Nutrients found in Food we consumed Day-by-

Day

The foods we ate supply us with water, protein, fat, carbohydrate, minerals

and vitamins (Annigan J., 2014). These nutrients are those that are needed to

support the health and the activities of day-by-day living. (Laoiza Edilberto,

2011). Some of these food components must passed through the digestive

system before one can benefit from them (Annigan J., 2014), while others

can be absorbed as they are. Together all these nutrients promote health of

the pregnant women when they consume foods containing them regularly

through diet (Annigan J., 2014).

2.8.1 Water

Because so much of the body consist of water (Gibney et-al, 2009). And it

uses it in so many reactions with the cell. Water is more essential than any

other nutrient. In addition, the body can lose water quite easily, from

urination, perspiration and evaporation, and therefore the body needs to

replace it on a continual basis. Losing one or two percent of the body’s

water, can result in weakness and fatigue, while ten percent of the body’s

24
water can lead to life-threatening heart stroke (Krasovec, 2010). Most adults

needs to consume between two and three liters of water daily, although one

may need more in hot weather or if one is physically active. (Jan A., 2011)

2.8.2 Protein

The protein in diet serves as a source of amino acids that can create the

specific structural and functional proteins the body needs. (Loaiza Edilberto,

2011). For example, proteins make up the muscles tissues, support the

immune, health, transport molecules in and out of the cells and provide the

basis for hormones and enzymes. (Loiaza et-al, 2016). The food proteins are

too large for the body to absorb, so the digestive system breaks them down

into single amino acid that can travel to the cells and tissues throughout the

body where they are needed. (Jan A., 2011).

2.8.3 Fat (Lipids)

The fat or lipids supply the body with a very concentrated source of energy

that the body can store in the adipose tissue for later use. Dietary fat, which

the body must digest prior to use, also plays a role in maintaining healthy

cell membranes, hormones, such as estrogen and testosterone. Although the

body need some fat in the diet each day, too much can cause the body to take

in excess calories and increase the risk of obesity. In addition, consuming a

25
high level of saturated fats (those that are solid at room temperature) can

cause predisposal to heart disease. (Jan. A., 2011)

2.8.4 Carbohydrates

A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and

oxygen (O) atoms, usually with a hydrogen-oxygen atom ratio of 2:1 (as in

water) and thus with the empirical formula Cm(H2O)n (where m may be

different from n). This formula holds true for monosaccharide. Some

exceptions exist; for example, deoxyribose, a sugar component of DNA, has

the empirical formula C5H10O4. The carbohydrates are technically hydrates

of carbon; structurally it is more accurate to view them as aldoses and

ketoses.

Carbohydrates perform numerous roles in living organisms. Polysaccharides

serve for the storage of energy (e.g. starch and glycogen) and as structural

components (e.g. cellulose in plants and chitin in arthropods). The 5-carbon

monosaccharide ribose is an important component of coenzymes (e.g. ATP,

FAD and NAD) and the backbone of the genetic molecule known as RNA.

The related deoxyribose is a component of DNA. Saccharides and their

derivatives include many other important biomolecules that play key roles in

26
the immune system, fertilization, preventing pathogenesis, blood clotting,

and development.

They are found in a wide variety of natural and processed foods. Starch is a

polysaccharide. It is abundant in cereals (wheat, maize and rice), potatoes,

and processed food based on cereal flour, such as bread, pizza or pasta.

Sugars appear in human diet mainly as table sugar (sucrose, extracted from

sugarcane or sugar beets), lactose (abundant in milk), glucose and fructose,

both of which occur naturally in honey, many fruits, and some vegetables.

Table sugar, milk, or honeys are often added to drinks and many prepared

foods such as jam, biscuits and cakes.

2.8.5 Minerals and Vitamins

Neither minerals nor vitamins need to be digested before the body can

absorb them. These small molecules serve a wide variety of purposes in the

cells and tissues. Of the minerals (for example, calcium provides structure to

the bones, potassium helps regulate blood pressure, iron transports oxygen

through the blood and zinc helps keep the immune system healthy).

The vitamins are also involved in multiple processes (Vitamin A, helps fight

inflammation and Vitamin D improves calcium absorption, while many of B

27
vitamins assist in delivering energy from the foods we eat each day

(Annigan J., 2014).

2.9 Factors that can affect Food Nutritional Status

Some things (factors) that can affect nutritional status of food are: growing

conditions, variety of plant, food storage and preservation, whether its raw

or cooked food and the method of cooking, all these can be seen as factors or

things that can affect the nutritional status of food (Rickman et-al, 2009).

Let’s look into these things in more details.

2.9.1 How Soil, Water and Growing Conditions affects Nutritional

Status of Food

For any soil growth food nutritional status is only as good as the soil and

water used to grow it. Soil with lowered nutrient content means lower

nutritional status of food crops grown in that soil. Things that deplete soil

nutrients include; Years of intensive agriculture (soil nutrient depletion),

poor irrigation practices, erosion, the use of pesticides and herbicides. Low

levels of nutrients in plant means that the plants have trouble fighting off

predators and diseases. Several long term studies of food crops show

massive and worrying declines in the nutritional status of vegetables and

fruits (White M., 2010).

28
2.9.2 How the Plant Variety Influences Food Nutritional Status

Shiny, large, luscious fruits look great, but usually come from plants which

make a lot of large fruit. In comparison, plants that make fewer smaller,

brightly coloured fruits and vegetables usually have higher nutritional status,

but they are less popular at the market so growers tend to avoid them (White

M., 2010). When choosing fresh food, nutritional status could be higher in

smaller, brighter fruits and vegetables. Livestock (farmed cattle, sheep)

tends to have lower nutritional status than its wild counterpart. The animal

with a healthy natural diet, good dietary variety and lots of exercise is

healthier and more nutritious to eat.

2.9.3 Storage

Storage has a big impact on the nutritional status, (is it fresh, dried, stored,

frozen or canned?). Local fresh food that’s been ripened on the plant before

picking is usually highest in nutrients, if picked and used immediately. Once

you had picked a fresh food nutritional status declines quickly. Fruits or

vegetables start decaying and loosing vitamins, even at low temperatures

(for example, the nutritional status of green beans is highest in the first five

days after picking). Sometimes this is difficult, especially when the food has

to be shipped long distances and kept on display for several days. Food

29
preservation and storage methods have been developed show the rate of

decay and loss of nutrients, and these methods affect the nutritional status of

foods. Cold storage (below five degrees Celsius) shows the rate of decay of

all foods. But with each passing day, the content of some vitamins can

decrease significantly. One show that the nutritional status of kale, cold

stored at one degree Celsius for six weeks, had six times lower vitamin C

than freshly picked kale plants (Hagen S. F. et-al, 2007). Dried food lasts

longer than fresh food because without water, there is less chance of decay.

But any drying method cause chemical reactions in that cause a loss of

vitamins, proteins and fats. Depending on the food nutritional status can be

noticeably depleted (Lyimo M. H. et-al, 2010) and (Maeda E. E. and

Salunkhe D. K., 2016). Food activities like sulphurdioxide are often used to

prevent spoilage of foods that aren’t completely dried, like dried apricots.

Some food activities can trigger asthma or respiratory problems. (Freedman

B. J., 2014). The initial heating reduces the nutritional status of fruits and

vegetable (water soluble vitamins). But once canned, the lack oxygen in the

can prevents further vitamins loss (Rickman J. C. et-al, 2017). However,

opening the can and heating the contents may cause further loss of vitamins

(world healthiest food). (Shilton N. 2009). The removal of skins of fruits and

vegetables prior to canning or freezing reduces their nutritional status (fiber

30
and vitamins) (Rickman J. C., (2017) et-al). Frozen vegetables and fruits

lose fewer nutrients in the initial stages of the freezing process due to a

shorter heating time (Blanching). But once frozen, the nutritional status

gradually decrease because oxygen is present (Rickman J. C. et-al, 2017).

Once opened, cooking the frozen food may cause additional loss of vitamins

(World Healthiest Foods). (Shilton N., 2009). The nutritional frozen and

canned food varies according to the water content of the food, which differs

between methods of preservation (Rickman J. C. et-al, 2017). Foods are also

processed to reduce spoilage and increase shelf life. But processing can

really reduce the nutritional status of foods and make food downright

unhealthy.

2.9.4 The Raw Foods versus Cooked Food Debate

(Is raw food really better for you?). Many “experts” claim that by mainly

eating raw food and little or no cooked food, you’re getting greater health

benefits; raw food is “uncooked food”. But raw food also used to described

unprocessed, untreated and organic raw food and also, alkaline foods.

Depending on the foods you choose, raw foods can be rich in fiber, vitamins,

minerals and phytochemicals.

31
2.9.5 Cooking Methods Affect Nutritional Status

This comes from the practice of our ancestors who discovered fire and food

cooking, thousands years ago (Prentice, 2009). Despite what you might

think, cooking plays an important role in foods nutritional status and in

keeping you safe and healthy. Of course, you want to avoid overcooking

your food; because burnt food is healthy food is carcinogenic (Gibney et-al,

2009). There is a whole lot more to healthy food, nutritional status and

cooking that meets the eye! Learning about high quality foods and how

sneak them into your diet, means more healthy meals for you and your

family. (Rasmujsel et-al, 2009)

2.10 Summary and Uniqueness

Diet and nutrition are important factors in the promotion and maintenance of

good health throughout pregnancy period. A normal balanced diet must

include daily foods from various food groups in sufficient amounts to meet

the needs of the pregnant women to increase their immunity. Thus, the

dietary intake and nutritional status of pregnant women Attending Antenatal

Care at Ambassador Yusuf Sada General Hospital Kankia can be affected by

many factors such as: ignorance, cooking methods, storage methods, and

inappropriate selection of food.

32
2.11 Conclusion

The dietary habits of pregnant women studied were sub-optimal, with rural

women having higher nutrients intake than their urban counterparts. Food

taboos were more prevalent among urban respondents than their rural

counterparts. Culturally-sensitive, community level interventions, involving

opinion leaders, should be instituted by the health department of each local

government area (L.G.A) to address food restriction and taboos in

pregnancy.

33
 CHAPTER THREE

METHODOLOGY

3.1 Materials and Method

Questionnaire was used for the case study assessment. The questionnaire

was developed by the researcher and was approved by the project

supervisor. It was used for the study in the facility (Ambassador Yusuf Sada

General Hospital Kankia). The data was collected from the pregnant women

by distributing the questionnaire and interviewing them, as most of them

could not complete the questionnaire forms themselves as required.

3.2 Research Setting

The study was conducted at Ambassador Yusuf Sada General Hospital

Kankia, Katsina State Nigeria, which was established in 1979, it is located

along Ingawa road at the South and Kano road at the West, and it is bounded

by Kankia NEPA Station at the East and Gachi Quarters at the South. The

hospital is owned by State Government (secondary health care

management); it consists of various Wards and Specialized Department such

as Surgical Outpatient Department (SOPD) Gynaecological Department,

Eye and Ear Department, Medical Outpatient Department (MOPU) etc.

However, the specialized health care worker are employed such as surgical

34
closure, medical doctors, nurses, e.g. ophthalmic, theatre and anesthetic

nurses, pharmacist, medical records, physiotherapist etc.

3.3 Research Design

The researcher used case study research in conducting the research. The

research was conducted using pregnant women attending Antenatal Care at

Ambassador Yusuf Sada General Hospital Kankia Local Government Area

of Katsina state, where data was collected on the factors affecting the

nutritional status of pregnant women.

3.4 Target Population

The target populations of the research work are pregnant women. A total

number of 400 pregnant women per month attending antenatal care at

Ambassador Yusuf Sada General Hospital Kankia Local Government Area

of Katsina State, only, target population. This is because the research work is

aimed at assessing the factors affecting the nutritional status of pregnant

women attending antenatal care at the facility. Thus, the total number of the

target group is 800; this is because the research was conduct within a period

of two (2) months, January to February.

35
3.5 Sample and Sampling Technique

A sample of 100 pregnant women per month which represent 50% of the

total population per month is been used in conducting the research. In

selecting the sample from the total population, the researcher used the

following steps:

Sampling Technique

a. The total population of the target group was 800 pregnant women.

b. The total population is thus, 400 pregnant women per month.

c. A sample of 100 pregnant women was selected each month which was

50% of the total population per month.

d. Serial number was given to the total population each from 1 – 400,

thereby randomized and selecting those with (even number) which was

those with 2, 4, 6, 8, 12, ………. 400, thereby arriving at 100 pregnant

women out of 400 per month.

The total number of sample used in conducting the research work was 400

pregnant women, and the sampling technique used was simple random

sampling technique.

36
3.6 Data Collection Procedure

The questionnaires were distributed to the respondents, the research assistant

assisted the respondents by explaining the research questions where not

cleared and also those that could not write, and interview was used to them

to obtain effective and reliable results. The questions were asked so as to

assess the factors affecting the nutritional status of pregnant women

attending Antenatal Care Unit at General Hospital Kankia Local

Government Area of Katsina State.

3.7 Data Analysis

The data obtained in the study were presented on tables, interpreted in

percentages and analyzed with respect to age group, source of information,

types of food, classes of nutrients, number of square meals, method of

storage of food and level of study, per month in which the research work is

been conducted.

Correlation and regression was used to correlate level of nutritional status

with age group and level of knowledge. In determining the significance of

the knowledge and the difference among the pregnant women attending

antenatal care at General Hospital Kankia chi-square was used.

37
 CHAPTER FOUR

4.1 RESULT AND DISCUSSION

The chapter four of this research work contain results obtained from the

respondents through the questionnaire forms distributed to them by the

researcher, and the results or information are been analyzed using tables

with frequency and percentage based on the information collected from the

respondents. The results obtained are also used to test the research

hypothesis of this research work.

4.1 Table A: Distribution of the respondents according to age

Age Group Frequency Percentage

15 – 25 90 18%
26 – 35 280 65%
36 and above 80 17%
Total 450 100%

Based on the above table the result shows that 90 number of respondents are

aged between 15 – 25age group which represents 18 of the total respondents

and a high frequency of 280 number of respondents are aged 26 – 35 which

represents 65% of the total respondents, also the frequency of 80 number of

respondents which represents 17% of the total respondents are between 36

and above.

38
Base on afore analysis the result shows that 65% of the respondents are aged

26 – 35 which reveal that they are with a highest frequency of 280.

4.2 Table B: (Hypothesis 1.5.2(e): the pregnant women attending antenatal

care does not have knowledge about the factors affecting the nutritional

status of food)

Table B: Distribution of the respondents based on the source of

information about factors affecting nutritional status of food

Source of Information No of Respondents Percentage

Media 80 10%
Health facilities 230 70%
Markets 100 15%
Others 40 5%
Total 450 100%

With respect to the data collected from the respondents on the source of

information, the result shows that only 80 number of respondents got

information about factors affecting nutritional status of pregnant women

through the media which represents 10% of the respondents as shown in

table B above, also 70% of the respondents got their information through

health facilities which have a higher frequency of 230 number of

respondents, it also shows that 15% of the respondents got their information

through market which have a frequency of 100 number of respondents, it is

39
also shown that only 5% of the respondents got their information through

other sources which have a frequency of 40 number of respondents.

Thus, it is concluded that the hypothesis 1.5.2(e) is a rejected hypothesis

whereby information about the factors affecting nutritional status of food is

provided through health facilities which have the majority of the respondents

with 70% of the total respondents.

4.3 Table C: (Hypothesis 1.5.2(c) States: There is no availability of

balanced diet among the pregnant women Attending Antenatal Care at
General Hospital Kankia)

Table C: Distribution of the respondents with respect to type of

food/class of nutrients.

Class of Nutrients Frequency Percentage

Protein 230 62%
Carbohydrates 160 28%
Others 60 10%
Total 450 100%

As indicated in table c above, 62% of the respondents which have higher

frequency of 230 number of respondents normally consume proteinous
foods, as well as 28% of the respondents normally consume carbohydrates
with a frequency of 160 number of respondents consume food from other
classes of nutrients which have a frequency of 60 number of respondents.

This reveal that the hypothesis 1.5.2(c) made is retained by the researcher,
where majority of the respondents do not take balanced diet, they only

40
consume proteinous foods which have the frequency of 230 number of
respondents as shown in table c above.

4.4 Table D: Distribution of the respondents according to the number of

square meal consume

No. of Square Meal Frequency Percentage

Single 6 2%
Dual 24 7%
Multiple 420 91%
Total 450 100%

Base on the table D above, the result shows that 6 number of respondents

take single square meal which represents 2% of the total respondents, also

24 number of respondents take dual square meal per day which represent 7%

of the total respondents, meanwhile, 91% of the respondents take multiple

number of square meal per day which have a highest frequency of 420

number of respondents.

4.5 Table E: Distribution of the respondents according to educational

background/level of education

Level of education Frequency Percentage

Primary 180 48%
Secondary 120 26%
Islamiyya 114 23%
Other 36 3%
Total 450 100%

According to table E above, the result obtained from the respondents shows

the level of education/educational background of the respondents, where

41
those with primary school level of education have the highest frequency of

180 number of the respondents which represents 48% of the total

respondents, and those with secondary school level of education have

frequency of 120 number of respondents which represents 26% of the total

respondents, also a frequency of 114 which represents 26% of the total

respondents are those with Islamiyya level of education only, while those

with other level of education have the lowest frequency of 36 which also

represents 3% of the total respondents.

Base on the analysis above, it is now known that those with primary school

level of education have the majority among the population of this research

work as per the time in which the research work was conducted.

4.6 Table F: (Hypothesis 1.5.2(e): The pregnant women attending antenatal

care does not have knowledge about the factors affecting the nutritional
status of food.

4.6 Table F: Distribution of the respondents according to possible

factors that affect the nutritional status of foods they consume.

Possible factors Frequency Percentage

Poverty 102 26%
Lack of storage facilities 108 27%
Inadequate of nutritious food supply 210 42%

Others 30 5%
Total 450 100%

42
Base on the table F above, the results obtained from the respondents shows

that 26% of the total respondents revealed “poverty” as the possible factor

that mostly affect their nutritional status, which have a frequency of 102

number of respondents, and 27% of the respondents revealed “lack of

storage facilities” as possible factor that affects the nutritional status of

pregnant women, which have a frequency of 108 number of respondents,

also 42% of the respondents revealed “inadequacy of nutritious food supply”

is the possible factor affecting the nutritional status of pregnant women

which also have frequency of 210 number of respondents, while 5% of the

respondents which also have a frequency of 30 number of respondents

revealed “other” factors as the possible factors that affects the nutritional

status of pregnant women attending antenatal care at General Hospital

Kankia Local Government Area, Katsina State.

Thus, the hypothesis made in 1.5.2(e) is regarded as a rejected hypothesis,

because the information obtained from the respondents revealed that most of

the pregnant women attending antenatal care at General Hospital Kankia

Local Government Area of Katsina State have knowledge about many

factors that affect their nutritional status.

Base on the afore analysis, it is known that “inadequacy of nutritious food

supply” in Kankia metropolis as the possible factor that affect the nutritional
43
status of the pregnant women attending General Hospital Kankia Local

Government Area of Katsina State among others with a frequency of 210

number of respondents.

CHAPTER FIVE

CONCLUSION AND RECOMMENDATION

5.1 Conclusion

base on the result obtained through this research work, it is concluded that

most of the pregnant women attending antenatal care at General Hospital

Kankia Local Government Area, Katsina State normally consume proteinous

food, also inadequacy of nutritious food supply is the major factor affecting

their nutritional status, whereas as majority of them got information about

nutritional status of food through health facilities. Conclusively, most of

44
them are not well educated, in which they obtained mostly primary school

certificates, which results in their ignorance in knowing about their

nutritional status during pregnancy and even lactation period.

Thus, the factors affecting the nutritional status of pregnant women

attending antenatal care at General Hospital Kankia Local Government

Area, Katsina State, include the following:

1. Ignorance.

2. Inadequate supply of nutritious food.

3. Inadequate storage facilities.

4. Poverty and methods of cooking.

5.2 Recommendations

After carrying out this research work titled “Assessment of the Factors

Affecting the Nutritional Status of Pregnant Women Attending Antenatal

Care in Kankia Local Government Area, Katsina State”, the research hereby

recommend the following after all findings:

1. Government should provide adequate means of supplying nutritious

foods in the community so as the pregnant women and members of the

community could obtain at low price.

45
2. Members of the community should encourage their wives and children

especially female children to acquire adequate education in order to be

literate about their health needs and other social problems.

3. The pregnant women and also other members of the community should

as much as possible avoid taking single class of nutrient (protein), which

could otherwise affect their nutritional status and cause other health

problems.

4. The pregnant women should be encouraged to attend antenatal care,

which will provide safety of the mother and the baby (fetus) as well; this

could be achieved through proper mobilization of those attending the

antenatal care.

5. Lastly, health education programmes, seminars and lectures should be

carried out regularly base on nutrition and other aspect of health among

health care providers, in order to achieve health for all, which is the aim

of providing comprehensive health care services by the World Health

Organization (WHO, 1978).

46
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Gibney M., Lanham-new S., Cassidy A., Vorster H. (2009). Introduction to

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(Perspective in Nutrition) 6th Edition.

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Effects of Cold Storage and Harvest Date on Bioactive Compounds in
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The Effect of Traditional Food Processing, Preservation, Storage
Methods on Vegetable Nutrients.

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Studies No. 24.

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Carotene in Solar Dried Vegetables. Journal of Food Science. No. 24.

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(2010). Diet and Nutritional Status of Women in India. Journal of
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Rickman J. C., Bruhn C., and barret D. M., (2017). Nutritional Comparison
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APPENDIX I

QUESTIONNAIRE

Consultancy Services Unit,

Katsina State College of Health
Science and Technology,
Kankia, Katsina State

Dear respondent,
The researcher is a Nutrition and Dietetics student in the above named
institution. The research is aimed at Assessing the Nutritional Status of
Pregnant Women.

The researcher hereby appeal to all respondents that information given is

meant for research purpose only and will be kept confidential. No part will
be communicated to press or individual without the prior notice of the
respondent.

Thanks for your cooperation

49
 SECTION ‘A’ (PERSONAL DATA OF THE RESPONDENT)
Complete the section by ticking as applicable.
1. Age ………………….
a. 15 – 25 [ ]
b. 26 – 35 [ ]
c. 36 and above [ ]
2. Marital status……………….
a. Single [ ]
b. Married [ ]
c. Divorced [ ]
3. Occupation: …………………
a. Business [ ]
b. Civil Servant [ ]
c. House wife [ ]
d. Others [ ]
4. Tribe: …………………
a. Hausa [ ]
b. Fulani [ ]
c. Others [ ]
5. Educational status …………….
a. Primary [ ]
b. Secondary [ ]
c. Islamiyya [ ]
d. Others [ ]
SECTION ‘B’ (RESEARCH QUESTIONS)

Tick answers you believe to be most suitable and correct to the questions
below:

1. Have you ever heard about nutritional status of food?

a. Yes [ ]
b. No [ ]
2. Have you ever heard about the factors that can affect nutritional status of
food?
a. Yes [ ]

50
 b. No [ ]
3. What was your source of information?
a. Media [ ] c. Health Facilities [ ]
b. Market [ ] d. Others Specify…………………….

4. Nutritional status of food is the most important aspect of food consumes

daily, what class of food (nutrient) do you normally eat?
a. Protein [ ] c. Others Specify
b. Carbohydrate [ ]
5. How many square meals do you took per day?
a. Single [ ] c. Multiple [ ]
b. Dual [ ]
6. How many children do you have?
a. Single [ ] c. Multiple [ ]
b. Dual [ ]
7. Food of high nutritional status should be taken by pregnant women
during their pregnancy period?
c. Yes [ ] c. I don’t have idea [ ]
d. No [ ]
8. Have you experience any change in your health during pregnancy?
a. Yes [ ]
b. No [ ]
9. How many times?
a. Once [ ] c. Multiple [ ]
b. Twice [ ]
10.What type of sickness/illness have you been diagnosed due to the change
you experienced?

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 a. Hypertension [ ] c. Others Specify……………..
b. Malaria/typhoid fever [ ]
11.What factors do you think can affect the nutritional status of food we
consume day-to-day?
a. Poverty [ ] c. Inadequate nutritious food supply [ ]
b. No [ ] d. Others Specify………………………..

SECTION C (FILL IN THE SPACE)

12.Do you support the idea of eating foods high nutritional status during and
even after pregnancy period?

If yes state your reasons

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