DETERMINATION OF HEALTHY FOOD CHOICES AMONG PREGNANT WOMEN IN LOW-INCOME COMMUNITIES IN BIRSHIN FULANI AND KAFIN TAFAWA

ABSTRACT Nutrition during pregnancy is critical for the health of both the mother and the developing fetus. This study assessed the knowledge, attitudes, and practices regarding healthy eating among pregnant women in Bauchi State. Data were collected from 210 respondents using structured questionnaires to evaluate dietary patterns, awareness of nutrient-rich foods, barriers to healthy eating, and food sources. The findings revealed that 52.4% of respondents had heard about healthy foods during pregnancy, while only 47.6% were aware of specific nutrients such as iron, folate, and calcium. Fruits, vegetables, whole grains, and dairy were consumed less frequently, with many relying on staples like rice, beans, and tubers. Barriers to healthy eating included high cost, limited availability, lack of knowledge, and cultural beliefs. Most women (58.1%) reported using supplements during pregnancy, and nutrition education, improved food availability, and family support were identified as strategies to promote healthier food choices. Among animal proteins, beef was consumed mostly 1–2 times per week (41.9%), while mutton and offal were largely not consumed at all (47.6% and 68.6%, respectively). Fish was eaten 1–2 times per week by 37.1% of respondents, and poultry was consumed 1–2 times per week by 36.7%. The study concluded that while knowledge exists, practical challenges limit the adoption of optimal dietary practices. Recommendations include targeted nutrition education, improved access and affordability of nutrient-rich foods, and community engagement to support healthy eating behaviors during pregnancy. Keywords: Pregnancy, Nutrition, Healthy Eating, Dietary Practices, Maternal Health, Bauchi State