EFFECT OF CULTURAL FACTORS, NUTRITIONAL KNOWLEDGE, AND RELIGIOUS BELIEFS ON FOOD SELECTION AND CONSUMPTION PATTERNS AMONG RURAL WOMEN IN BIRSHI WARD, BAUCHI STATE

ABSTRACT Food selection and consumption patterns among rural women are shaped by a range of factors, including cultural beliefs, nutritional knowledge, and religious practices. This study examines the influence of these factors on food selection and consumption patterns among rural women in Birshi Ward, Bauchi State. A descriptive survey research design was employed, involving 200 rural women directly involved in food selection, preparation, and consumption. Participants were selected through a multi-stage sampling technique, with purposive sampling employed to include those actively engaged in food-related decision-making. Findings revealed that cultural beliefs significantly influence food selection, with 63.5% of respondents reporting cultural or traditional influences. These included family customs (29.0%), traditional taboos (22.0%), festival foods (15.5%), and gender-based restrictions (2.0%), aligning with existing studies on Nigerian dietary traditions. More than half (51.5%) of respondents reported avoiding certain foods for cultural reasons, such as dog and pig meat; alcohol (19.5%, perceived toxicity); eggs (7.5%, linked to miscarriage; 2.0%, child theft); tafasa (6.0%, believed to cause dumbness); rats (4.0%, skin irritation); frogs (3.0%, swelling); hot foods (3.0%, heartburn); monkeys (2.5%, human resemblance); snails (2.5%, loose bowels); groundnuts (2.0%, pregnancy overheating); bush meat (1.5%, birth defects); goat milk (1.0%, postpartum fears); catfish (1.0%, baby skin blemishes); and sweet foods (1.0%, “kurga”). In conclusion the interplay of these factors creates a complex dietary framework while culturally and religiously meaningful often results in suboptimal nutrition. Addressing these influences requires interventions that respect local values while promoting healthier eating practices. It is recommended to implement nutrition education: Develop community-based nutrition programs tailored to the cultural and religious context, focusing on affordable, nutrient-rich foods that align with local practices.