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Nutritional Practices Of Rural Women In some villages of
Gharbia Governorate
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Abstract: The research targeted mainly to idenlify the nutritional practices of
the investigated rural women concerning the selection of food kinds,
purchesingfood, preparing,cooking,serving,storing and keepingfood,aswell
as,making use of the food residules,determine the implementation level of
the investigated rural women regarding the nutritional practices of the five
studied processes, finally identify the information resources and food
sources provided by family.
the research was conducted on a(376) random sample of farmers
holdess wives who were selected from three villages of Gharbia
covernorate.Data werecollected from the studied area by using pretested
questionnaire and ehrough personal intesuiews with farmers wives
,tabulation, frequencies and percentages were used to present data results..
The Study revealed the Following Results:-
1. the implementation of the Rural women of the nutritional practices
related to the selection of fresh vegetables and fruit was high,as it
implemented by 97.1% of the respondents, while it was moderate for
five practices and low for two practices.
2. the implementation of the nutritional practices related to the purchase
of food were high for two practices,which were;- relying on young
children to go to market, and read the expiration date on tins before
buying, While the percentage was moderate for three practices and
low for in three practices.
Related to preparing and cooking food practices the high proportions
were found in five practices which were;- soak legumes in water before
cooking, put potatoes after they are fried on newspapers or colored
paper, preporotion of food loved by the family members, remove the
fishes inner parts before its Grilled, and cut the salad vegtables before
eating directly. While the percentage was moderate for two practices
and low for in five practices.
4. concerning Storing and Keeping food the high proportions were found
in four practices which were ;- note the stored food (potatoes, garlic,
and onions), clean storge place before usage, preserving frozen food
for more then ayear, and put the food in the refrigerator immediately
after its temperature calms down, While the percentage was moderate
for three practices, and low in three practices.
5. concerning making use of the food Residules the high proportions of
the investigated Rural women were found in four practices which were
;- using milk raib in making pastries, using food residuals in feeding
birds, using the remain soup in making the next days food, and using
the left food from the previous day to make anew kind of diet, While
the percentage was moderate for two practices and low in three
practices.
6. three quarters of the Rural women respondents with percentage
reached to 87.2% were found in the intermediate- level category
concerning the im7plementation of the practices in the five studied
processes, while 12.8% were found in high implementation-level
category.
7. The most important information resources of the respondents ryral
women about food were relatives,friends,neighbors and television
respectively.
8. the main sources of food produced by the family of the respondents
rural women are raising poultry and animals.
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| URL |
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| Publication year |
2017
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| Pages |
189-216
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| Organization Name |
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| City |
القاهرة
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| serial title |
مجلة لجمعية العلمية للإرشاد الزراعي
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| Web Page |
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| ISSN |
1110-7870
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| Author(s) from ARC |
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| Publication Type |
Journal
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