Abstract
BACKGROUND: Globally, the consumption of vitamin A-rich foods remains a significant public health challenge, particularly in sub-Saharan Africa, where access to these foods is limited. Preschool-aged children in rural areas are especially vulnerable to vitamin A deficiency due to poor dietary diversity and limited access to healthcare services. In Ethiopia, there is a scarcity of research on vitamin A intake among rural preschoolers, particularly in the Gambella Region. The objective of this study was to assess the consumption patterns and primary dietary sources of vitamin A-rich foods among rural preschool children in the Gambella Region of Ethiopia. METHODS: A community-based cross-sectional study was conducted among 381 preschool children in the Gambella Region. Data were collected using the Helen Keller International (HKI) food frequency questionnaire and a 24-hour dietary recall. Statistical analysis was performed using SPSS version 26.0, with findings presented through frequency tables and graphs to illustrate dietary trends. RESULTS: Of the 381 participants, 380 (99.7%) completed the study. The majority of children (74.3%) ate two meals per day, predominantly cereals and legumes. Only 32.4% consumed vitamin A-rich foods, with particularly low intake reported for milk (2.9%), dark green leafy vegetables (6.1%), fish (5%), and fortified margarine (0.5%). Over 75% of children had inadequate vitamin A intake (P < 0.01), and 78.4% of caregivers lacked awareness of vitamin A-rich food sources. Nearly half of households (48.1%) relied on personal production for these foods, and 54.9% indicated that availability was seasonal. CONCLUSION: The study highlights critically low consumption of vitamin A-rich foods among rural preschool children in the Gambella Region, placing them at increased risk of vitamin A deficiency and related health complications such as impaired vision and weakened immunity. To address this issue, targeted nutrition education and community awareness programs are essential, alongside policy interventions to improve food access and dietary diversity.