Child malnutrition remains a major public health challenge in Uganda, with 29% of children under five stunted and 3.5% wasted (UDHS 2022, Maniragaba et al., 2023). Traditional foods—affordable, nutrient rich, and culturally embedded—offer an untapped solution, yet their potential is undermined by inconsistent use linked to mothers’ indigenous knowledge and socio-cultural factors. The study therefore explored indigenous knowledge on traditional foods and its influence on nutritional choices among mothers of children under five in peri-urban Mukono, Uganda. This study employed a mixed-methods design. Quantitative data were collected from 98 mothers of children under five through structured questionnaires, while qualitative insights on food knowledge, cultural norms and decision-making were obtained from focus group discussions with mothers and key informant interview with a healthcare worker. Socioeconomic factors affected food access, with 63% of the mothers unemployed but 65% owning land for traditional crop cultivation. Children’s diets relied on carbohydrate staples such as rice, sweet potatoes, posho, matooke and proteins such as beans, silver fish, and groundnuts, while costly animal proteins were less consumed. Seasonal fruits, including jackfruit and mangoes, were common. Knowledge gaps were evident, with 32% of mothers unaware of food benefits and misclassifying staples like posho, cassava and sweet potatoes as “body-building” foods. Indigenous knowledge was evident in beliefs that silver fish enhances immunity, appetite, and brain development, while food choices were shaped by convenience, affordability, accessibility, preference, and guidance from health providers, Village Health Teams, and family. The study highlights indigenous knowledge in child nutrition, notes limited animal protein and fruit diversity, and recommends integrating traditional food systems with modern nutrition education to correct misconceptions, enhance maternal knowledge, and improve dietary choices.
Ms. Phionah Amutuhaire – PI
Ms. Brenda Nakyewa – Co-PI