Plant-based protein foods consumption and its associated factors among adolescent girls in Northwest Ethiopia: a cross-sectional study

Abstract Background Thinness remains one of the leading public health burdens among adolescent girls in Low and Middle-Income Countries due to mainly inadequate consumption of animal-source protein food because of its high cost. Plant-source foods or pulses are known to have quality protein valuable for growth and development, and it is much more affordable. However, evidence on the status of its consumption and the contributing factors are limited. Objective We conducted this study to investigate the prevalence of pulses-based food consumption and its associated factors among adolescent girls. Methods An cross-sectional study was conducted among school adolescent girls in the Central Gondar zone, Northwest Ethiopia. A total of 900 adolescent girls aged 15 to 19 attending grades 9 to 12 were recruited using multistage sampling technique. Data were collected by self-administered questionnaire on variables such as dietary practice, including pulse food consumption, knowledge, beliefs, perceptions and experiences, and socio-demographics. Food and Agricultural Organization’s pulses food consumption guideline was used to measure and define the pulses consumption. The Generalized Estimating Equation model was fitted to the data to compute odds ratios with the corresponding confidence intervals and p-values. A variable was considered a significant predictor when its p-value was < 0.05. Stata 17 was used for the analysis. Results A total of 842 participants completed the study with a response rate of 93.5%. The prevalence of pulses-based food consumption among the study participants was 36.94% (95%CI: 34%, 40%). Commitment to preparing and consuming pulses-based foods [AOR; 95%CI: 1.47(1.10, 1.98) and participation in at least one school club activity [AOR; 95%CI: 1.50 (1.21, 1.96)] were found to be significantly associated with the consumption of pulses-based foods after adjusting for confounding variables, including clusters. Conclusion The prevalence of pulse food consumption was found to be low. Commitment to preparing and consuming pulses-based food daily, and participation in school club activity positively predicted the consumption of pulses-based food. A school-based nutrition education program focusing on pulses-based food preparations and benefits would improve the consumption of pulses.