Work

Influence of Infant and Young Child Feeding (IYCF) practices on Growth and Micronutrient status in children 06–23 months of age: Findings from Comprehensive National Nutrition Survey 2016–2018

Year: 2025

Type: article

Abstract: PURPOSE: Poor Infant and Young Child Feeding (IYCF) practices are major contributors to undernutrition, especially during the crucial years of development. Addressing these feeding practices is essential to prevent such negative health outcomes. This study examines the association between minimum dietary diversity, minimum acceptable diet with nutritional and micronutrient status in children aged 0-23 months. METHODS: The study used Comprehensive National Nutrition Survey (CNNS) 2016-2018 data, employing a multi-stage survey with interviews, anthropometric measurements, and biochemical indicators. The study employed independent variables representing key IYCF indicators: Minimum Dietary Diversity and Minimum Acceptable Diet. The study used multivariate logistic regression analysis to examine the relationship between Minimum Dietary Diversity and Minimum Acceptable Diet with nutritional and micronutrient status in children aged 0-23 months using adjusted odds ratios after adjusting for confounders. RESULTS AND CONCLUSION: The study found that only 24.9% of children met minimum dietary diversity, 44.4% met minimum meal frequency, and 12.3% received a minimum acceptable diet. Among children aged 6-23 months, meeting MDD was significantly associated with reduced odds of stunting (AOR: 0.84; 95% CI 0.72-0.97; p = 0.022) and zinc deficiency (AOR: 0.74; 95% CI 0.56-0.98; p = 0.035), but not with wasting, anemia, or iron deficiency. Meeting MAD was associated with lower odds of stunting (AOR: 0.87; 95% CI 0.74-1.02; p = 0.094) and significantly lower odds of anemia (AOR: 0.67; 95% CI 0.49-0.93; p = 0.017), but not with wasting, iron, or zinc deficiency. Dietary diversity, socioeconomic status, and maternal education emerged as key predictors of child nutrition.

Source: European Journal of Nutrition

DOI: 10.1007/s00394-025-03774-y