Consumption of indigenous traditional foods and their contribution to nutrient intake among young women, between the ages of 18 and 25 in Makhado Municipality, Vhembe District, Limpopo Province, South Africa

Abstract

Background: Indigenous traditional foods have a major role in the diet of South Africans, however, there is a decline in the use and consumption of indigenous foods, leading to non-communicable diseases such as obesity, type 2 diabetes mellitus, hypertension, and cardiovascular diseases, alongside persistent nutritional deficiencies such as iron deficiency anaemia and vitamin A deficiency. Aim: To investigate the consumption of indigenous traditional foods and their contribution to nutrient intake, among young women between the ages of 18 and 25, in Makhado Municipality, Vhembe District, Limpopo Province, South Africa. Methodology: A cross-sectional quantitative design was adopted for this study. Simple random sampling and systematic sampling designs were employed to recruit 306 young women aged 18 to 25 years of age, from various households of Makhado municipality. Data was collected using a structured questionnaire developed for this study, which was pre-tested (pilot tested) to ensure clarity, validity, and reliability. Necessary modifications were made following the pilot study. Data was analysed using SPSS version 29; continuous variables are presented as means and standard deviations (SD), while categorical variables are expressed as frequencies. Results: Tree hundred and six young women participated in the study. The results indicated that samp was the most available carbohydrate 80% (n= 244) at the household level. The median intake of both macro- and micronutrients among participants was markedly lower than the Recommended Dietary Allowances (RDA). Protein intake was particularly low (2.9 g vs 46–56 g RDA), while essential minerals such as calcium, iron, magnesium, phosphorus, potassium, sodium, and zinc were all consumed in amounts far below recommended levels. Similarly, vitamin intakes, including vitamins C, D, E, and K, were substantially inadequate. Overall, the findings indicate a widespread deficiency in nutrient intake among the study population. The median intake of total protein was considerably lower than the Recommended Dietary Allowance (RDA). Likewise, median intakes of key vitamins, including vitamin C, vitamin D, vitamin E, and vitamin K, were markedly below recommended levels. Nearly half 46.1% (n=141) of young women had a normal BMI, while 31.5% (n=96) were at risk of developing hypertension, and 15.7% (n=48) were at an increased risk of diabetes. The study findings exhibited the association between the BMI status of the young women and daily consumption of indigenous foods. Significant correlations were observed between the BMI status and the intake of cucumisesol (ρ = −0.210, p = 0.0002), curcubitapepol (ρ = −0.191, p = 0.0008), vigna subterranean (ρ = −0.179, p = 0.0017), watermelon (ρ = −0.155, p = 0.0065) and pumpkin dish (ρ = −0.129, p = 0.0244). Conclusion and recommendations: Indigenous traditional foods are widely recognized for their nutritional value and available at the household level in Makhado Municipality, however, their actual consumption among young women remains inadequate to meet recommended nutritional requirements. Targeted nutrition education initiatives are required to encourage the frequent consumption of indigenous foods, especially those high in micronutrients and protein. Furthermore, to increase dietary diversity and lower the risk of nutrition-related non-communicable diseases in young women, community-based programs and primary healthcare nutrition counseling should be reinforced. It is also advised that local food systems be supported and that indigenous foods be included in nutrition programs and initiatives.