Abstract:
Background: Husbands' dietary knowledge and practices were essential for ensuring positive
pregnancy-related outcomes, optimal gestational weight gain, and reduced complications. In
Ethiopia, poor diets lacking in key nutrients – like iodine, iron, folate, calcium and zinc – can cause
anaemia, pre-eclampsia, haemorrhage and death in mothers.
Objective: To assess level of dietary knowledge and practice of husbands of pregnant women
during pregnancy and associated factors in ambo town, Ethiopia, 2024
.
Methods: A community-based cross-sectional study was conducted from January 1 to March 30,
2024, involving 510 husbands of pregnant women residing in Ambo Town. Participants were
selected using a systematic random sampling technique. Data were collected using a structured
questionnaire, entered into Epi-Data version 4.6, and analyzed with SPSS version 26. Descriptive
statistics described the study population's characteristics. Binary logistic regression identified
associations between outcome and predictor variables. Variables with a p-value < 0.25 in
Bivariable logistic regression were included in multivariable logistic regression to identify
significant associations. Adjusted odds ratios (AOR) with 95% confidence intervals (CI) were
calculated, with statistical significance set at p < 0.05.
Results: The levels of dietary knowledge and practice of Husband during pregnancy were 48.2%
(95% CI: 44.1%, 52.4%) and 41.0% (95% CI: 36.9%, 44.5%), respectively. Significant factors
associated with dietary knowledge family size 4-6(AOR = 0.31, 95% CI: 0.10, 0.96), husband’s
education (AOR = 3.72, 95% CI: 1.13, 12.21), husband’s occupation (AOR = 0.09, 95% CI: 0.02,
0.44), monthly income (AOR = 11.84, 95% CI: 1.68, 83.62), and pregnant women not eating
balanced diets during pregnancy (AOR = 0.06, 95% CI: 0.02, 0.16). Factors significantly
associated with dietary practices Orthodox religion (AOR = 0.31, 95% CI: 0.13, 0.72), family size
1-3(AOR = 0.13, 95% CI: 0.03, 0.52), monthly income (AOR = 8.30, 95% CI: 2.16, 31.91), and
pregnant women not eating balanced diets (AOR = 0.03, 95% CI: 0.02, 0.04).
Conclusions: As this study shows working on the dietary knowledge and practice of husbands of
pregnant women during pregnancy are very important as they influence the economy of the families
in addition working on maternal dietary knowledge and practice. Strengthening dietary knowledge
& practice of husbands through nutritional interventions could enhance dietary knowledge and
practices, ultimately improving maternal health and birth outcomes.
