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Food Consumption, Nutrition and Public Health in Scarce Resource Communities

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A Special Issue of International Journal of Environmental Research and Public Health (ISSN 1660-4601) belonging to the section "Global Health".

Deadline for manuscript submissions: 1 June 2027 | Viewed by 4351

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Dr. Paul Kiprono Chelule

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Department of Public Health, School of Health Care Sciences, Sefako Makgatho Health Science University, Pretoria 0002, South Africa
Interests: indigenous foods; fermented foods; food security; child nutrition; malnutrition

Special Issue Information

Dear Colleagues,

Malnutrition is currently a major public health problem, particularly in scarce resource communities. The factors fanning this health problem are multifaceted. For example, in low-socioeconomic environments, food choices are limited to diets of low dietary diversity scores and inadequate nutritional value. Malnutrition is more detrimental to vulnerable population groups such as young children, who require optimal nutrition to develop into normal adulthood. Additionally, misperceptions of healthy weights, often shaped by cultural beliefs, lead to unhealthy habits of low quality food consumption. Thus, strategies targeting these wrongful beliefs and perceptions are recommended. Indigenous foods (aka. traditional foods) are recognized as more nutritious, affordable, and more available than the Western-style diets that are calorie loaded and often sugar loaded, particularly in communities with scarce resources. For example, fermented foods have been shown to have benefits in nutritional adequacy and prevention of diseases (such as gastrointestinal disorders) particularly in children. Despite their ease of availability and affordability, their consumption is grossly inadequate. Promotional strategies to improve traditional foods consumption is warranted. Food security can also be ensured in scarce resourced communities by promoting traditional foods consumption, as these foods are prepared from locally produced food crops (often climate change resilient), such as sorghum.

Dr. Paul Kiprono Chelule
Guest Editor

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Keywords

malnutrition
overweight and obesity
food security
tradional foods
child nutrition
public health

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Research

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15 pages, 389 KB

Open AccessArticle

Dietary Patterns and Sociodemographic Determinants of Underweight and Excess Body Weight Among Nursing Students in Southern Thailand

by Naiyana Noonil, Hatwani Darakai, Muhammad Kamil Bin Che Hasan, Udomsak Narkkul and Pikuntip Kunset

Int. J. Environ. Res. Public Health 2026, 23(7), 900; https://doi.org/10.3390/ijerph23070900 - 13 Jul 2026

Cited by 1 | Viewed by 662

Abstract

(1) Background: The double burden of malnutrition (DBM) occurs at the population level when undernutrition and overweight or obesity coexist. In this study, DBM was operationalized as BMI-defined underweight and excess body weight (EBW) within the sampled student population. (2) Objective: To identify dietary patterns and examine their associations with sociodemographic and health behavior factors among underweight and EBW nursing students in Southern Thailand. (3) Methods: This secondary analysis used cross-sectional data collected from 372 undergraduate nursing students in 2023. Dietary intake was assessed using a food frequency questionnaire; principal component analysis identified dietary patterns, and separate multivariable linear regression models examined associations with pattern scores in the underweight and EBW subgroups. (4) Results: Underweight and EBW were present in 22.0% and 26.3% of students, respectively. The snack pattern comprised milk and milk products, sweetened beverages, bakery items, desserts, pickled fruits, and snacks; the Thai dish pattern comprised rice, spicy curry, meat, entree-over-rice dishes, and vegetables; and the high-energy pattern comprised sticky rice and fried meat. Among underweight students, Thai dish scores were positively associated with year of study (p < 0.001), breakfast intake (p < 0.001), and supper intake (p = 0.008), and negatively associated with alcohol drinking (p = 0.014) and sedentary behavior (p = 0.018). Among students with EBW, snack pattern scores were higher among female students (p = 0.032) and students reporting exercise (p = 0.001) or sedentary behavior (p < 0.001), whereas Thai dish scores were associated with income (p = 0.006), dinner intake (p = 0.005), sex (p = 0.001), and supper intake (p = 0.034). Higher GPA (grade point average) was associated with lower high-energy-pattern scores in both subgroups (underweight, p = 0.018; EBW, p = 0.007). (5) Conclusion: BMI-defined underweight and EBW coexisted in this population. Dietary pattern correlates differed by nutritional status subgroup, underscoring the need for tailored nutrition and lifestyle interventions, as well as healthier university food environments. Full article

(This article belongs to the Special Issue Food Consumption, Nutrition and Public Health in Scarce Resource Communities)

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14 pages, 462 KB

Open AccessArticle

A Qualitative Study of Maternal and Caregiver Perceptions of Dietary Practices Contributing to Undernutrition Among Children Under Five in Ngqeleni, Eastern Cape

by Patiswa Mto and Xolelwa Ntlongweni

Int. J. Environ. Res. Public Health 2026, 23(4), 482; https://doi.org/10.3390/ijerph23040482 - 11 Apr 2026

Viewed by 1067

Abstract

Background: Undernutrition among children under five years remains a major public health challenge, particularly in low- and middle-income countries and rural communities where poverty, food insecurity, and limited access to health services persist. Maternal and caregiver perceptions play a critical role in shaping feeding practices and health-seeking behaviours that influence child nutritional outcomes. Objective: This study explored mothers’ and caregivers’ perceptions of factors contributing to undernutrition among children under five years in a rural community of Ngqeleni, Eastern Cape, South Africa. Methods: A qualitative descriptive study was conducted at a primary healthcare clinic in the Ngqeleni sub-district. Purposive sampling was used to recruit mothers and caregivers of children under five years. Data were collected through seven in-depth interviews and three focus group discussions involving a total of 25 participants. Interviews were conducted using a semi-structured guide and analyzed thematically. Results: Five major themes emerged: caregivers’ perceptions of nutrition, household food insecurity and unemployment, limited dietary diversity, culturally influenced feeding practices, and gaps in practical nutrition knowledge. Caregivers demonstrated concern for child nutrition but described constrained feeding choices shaped by poverty, reliance on social grants, environmental challenges, and limited access to diverse foods. Environmental challenges such as drought and lack of piped water further limited food production. Limited nutrition knowledge and reliance on informal information sources contributed to suboptimal feeding practices. Conclusions: Undernutrition in this rural setting is shaped by a complex interaction of economic hardship, environmental constraints, and limited caregiver knowledge. Community-based nutrition education, strengthened primary healthcare counselling, and multisectoral interventions addressing poverty, water access, and food security are essential to improve child nutrition outcomes. Full article

(This article belongs to the Special Issue Food Consumption, Nutrition and Public Health in Scarce Resource Communities)

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15 pages, 289 KB

Open AccessArticle

Nutrition Knowledge and Eating Habits of Healthcare Workers at a Tertiary Hospital in Limpopo Province, South Africa

by Sindzile Pearl Khosa, Morentho Cornelia Phetla and Mashudu Manafe

Int. J. Environ. Res. Public Health 2025, 22(12), 1838; https://doi.org/10.3390/ijerph22121838 - 9 Dec 2025

Cited by 1 | Viewed by 1338

Abstract

Poor nutrition knowledge and unhealthy eating habits are major contributors to the global rise in non-communicable diseases. Despite the abundance of nutrition information, many individuals struggle with adopting and maintaining healthy eating patterns. This study assessed the association between nutrition knowledge and eating habits among healthcare workers (HCWs) at a tertiary hospital in the Limpopo province of South Africa. A cross-sectional, descriptive study was conducted among 303 healthcare workers. The data collection period was from the 18 of April to the 5 of May in 2023. Data were collected using a self-administered questionnaire consisting of three sections: demographic information, nutrition knowledge, and eating habits. Descriptive and inferential statistics were applied, with a significance level set at p ≤ 0.05. More than half of the participants (n = 165; 55%) demonstrated a moderate level of nutrition knowledge (scores of 60–79%), while 113 (37%) had a high level of knowledge (80–100%) and 25 (8%) had a low level of knowledge (<60%). Only 16% of participants reported healthy eating habits, while 84% reported unhealthy eating habits. A statistically significant association was observed between occupation and nutrition knowledge (p < 0.05), with medical doctors showing higher knowledge levels than nurses and allied health professionals. No significant association was found between nutrition knowledge and eating habits (p > 0.05). Notably, even participants with high nutrition knowledge did not consistently report healthy eating behaviours. Although most healthcare workers possessed moderate to high nutrition knowledge, this was not consistently reflected in their eating practices. Future research should explore factors influencing the gap between nutrition knowledge and eating behaviour among healthcare professionals. Full article

(This article belongs to the Special Issue Food Consumption, Nutrition and Public Health in Scarce Resource Communities)

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15 pages, 562 KB

Open AccessStudy Protocol

Strategies to Promote the Integration of Fermented Foods in the Daily Diet to Improve Children’s Health in Capricorn District, South Africa: A Mixed Method Study Protocol

by Masilo Isaac Malema, Sogo France Matlala and Paul Kiprono Chelule

Int. J. Environ. Res. Public Health 2026, 23(7), 907; https://doi.org/10.3390/ijerph23070907 - 15 Jul 2026

Viewed by 636

Abstract

Child health remains a critical global public health concern, with malnutrition, diarrhea and pneumonia consistently driving high morbidity and mortality rates among children under the age of five. The World Health Organization (WHO) estimates that malnutrition accounts for approximately 3.1 million child deaths annually. In South Africa, persistent challenges such as stunting, micronutrient deficiencies, and food insecurity remain prevalent, particularly in rural communities, despite the existing interventions. Fermented foods present a culturally acceptable, affordable, and sustainable strategy to address malnutrition and improve gut health, potentially reducing stunting and diarrheal diseases. This article presents a protocol for a future four-phase mixed-method study that will be conducted to develop and validate strategies to promote the integration of fermented foods into children’s daily diets. The researchers will employ an exploratory sequential mixed methods design in three phases for the purpose of the envisaged study: bibliometric analysis, qualitative inquiry through in-depth interviews with caregivers and nurses, and a quantitative survey developed from qualitative findings. By combining qualitative and quantitative data, the study seeks to generate evidence-based, context-specific strategies for policy and programmatic integration. The anticipated outcome is a framework to support the inclusion of fermented foods in child nutrition programs to ensure the improved child health and progress toward the United Nations Sustainable Development Goals (UN SDGs). Full article

(This article belongs to the Special Issue Food Consumption, Nutrition and Public Health in Scarce Resource Communities)

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