Determinants of Nutritional Status Among Children Under Five Years of Age Admitted in Princess Marina Hospital, Botswana

Abstract

The study sought to assess the determinants of nutritional status among children under 5 years of age admitted to Princess Marina Hospital in Botswana. The study specifically sought to determine the dietary practices of 0-59-month-old children admitted to PMH, assess their nutritional status, and identify predictors of that status. This study assessed the nutritional status and associated factors among children aged 0-59 months admitted to Princess Marina Hospital (PMH). A cross-sectional, hospital-based approach was employed, integrating quantitative data from structured questionnaires and anthropometric measurements with qualitative insights from caregiver interviews. Statistical analyses included descriptive summaries, chi‑square tests, and logistic regression to identify predictors of malnutrition. The study examined the dietary practices of children aged 0-59 months admitted to PMH. Feeding behaviors were the strongest predictors of nutritional outcomes. Early initiation of breastfeeding, maintaining a minimum meal frequency, and achieving a minimum acceptable diet were protective factors against both stunting and underweight. These results emphasize the importance of promoting optimal infant and young child feeding practices to support healthy growth and development. The evaluation showed a considerable burden of stunting, wasting, and underweight among children admitted to PMH. More than two out of five children were stunted, underweight prevalence surpassed 60% in certain age categories, and wasting was mainly observed among younger children and those with low birthweight. Weight‑for‑Age Z scores (WAZ) proved to be the most comprehensive indicator, as they reflect both short‑term and long‑term influences on child growth. Strengthen caregiver education on infant and young child feeding through targeted training and community workshops. Promote exclusive breastfeeding and dietary diversity to improve nutritional outcomes.