Food Taboo and Myth among Pregnant Mothers in Gedeo Zone, South Ethiopia: A Qualitative Study

Abstract

Introduction: Food taboos are deliberate restrictions on oneself from different types of food and drink for various reasons. Even though a balanced diet is essential during pregnancy for the health of both the mother and the fetus, pregnant women often restrict themselves from many essential nutrients, which endangers the health of both mother and baby.

Objective: The study aims to explore food taboos and myths among pregnant women in the Gedeo Zone from March 25 to May 25, 2020, in Ethiopia.

Methods: A community-based qualitative exploratory study using a phenomenological approach was conducted. In-depth and key informant interviews were employed to collect data from March to May 2020 in Gedeo. Convenient sampling was used to recruit participants from the households of targeted villages. A total of 32 in-depth interviews with pregnant women, lactating women, elderly women, and husbands were conducted. The sample size was determined based on the concept of saturation. The collected data were analyzed using thematic content analysis techniques. Data coding and analysis were facilitated using Open Code version 4.0 software.

Results: Thirty-two study participants were involved. During pregnancy, foods that are sweet, referred to as "good foods," spicy foods, and large quantities of food were considered taboo for pregnant women.

Conclusion and Recommendations: Food taboos for pregnant women were found to exist in the Gedeo Zone. Pregnant women avoid consuming large quantities of any type of food, as well as good foods, sweet foods, and spicy foods. Therefore, strategic health communication is needed to correct misconceptions such as the beliefs that pregnant women should eat less, that certain foods cause diseases in both the mother and the fetus, and that skin discoloration can occur in the fetus. Maternal and Child Health (MCH) clinics and health extension workers must play a leading role in coordinating this awareness-creation effort. They should also establish mechanisms to routinely identify women observing food taboos, assess their reasons, and provide appropriate nutrition education.