Eunice Njogu.Nassir, Hussein Samira2022-09-142022-09-142022http://ir-library.ku.ac.ke/handle/123456789/24195A Research Thesis Submitted in Fulfilment of the Requirement for the Award of Degree of Master Of Public Health (Epidemiology And Disease Control) In The School Of Public Health and Applied Human Sciences, Kenyatta UniversityMicronutrient malnutrition has a potentially huge public health implication hence it is very vital to treat and prevent it in the shortest time possible. Fortification of food has been lauded as a safe and effective means of preventing micronutrient deficiency. In spite of the attempts made by the Government of Kenya to fortify food, micronutrient malnutrition is still a public health concern. This is evidenced by the increasing cases of disorders for instance, iodine, vitamin A and iron deficiency anemia characterized by stunting and wasting among other features of general poor health among children. Little has been documented about the level of knowledge of fortified foods and its utilization in Kenya's urban areas, especially among the urban poor. The purpose of the study was to explore the knowledge and utilization of fortified maize flour among Mathare residents in Ruaraka sub-county, Nairobi County. Primary food shoppers were selected from Mathare valley in Nairobi County because it is the second largest recognized slum in Nairobi, it is classified as a worse off slum category with high poverty index, increased malnutrition with poor and low access to social amenities such as water, sanitation and health services. The study adopted a cross-sectional research design with qualitative and quantitative methods of data collection, analysis and presentation. Research administered questionnaires and key informant interview guides were used to collect information from the participants. Cluster sampling was used to target 318 households in Mathare Valley. Random sampling was used to select villages and the households were selected using systematic random sampling method. The data generated from pretested questionnaires for both primary food shoppers and shopkeepers was edited, organized and coded. Data was analyzed using SPSS version 21. The data was summarized using descriptive statistics such as frequencies, mean, percentages and standard deviation. The significance level was P < 0.05, the association between variables was established using binary logit. The mean age of primary food shoppers was 33 years, 66% were married and the average income was 3,000-5,000 Kenya shillings. Slightly above half 55%, of the primary food shoppers knew about fortification but only 25% understood its meaning. Fortified maize flour was consumed by more than 80% of primary food shoppers hence it was widely accepted though utilization frequency was low. In conclusion factors that were significantly associated with utilization of fortified maize flour included; knowledge on fortified maize flour (p=0.00), household size (p=0.005), preference of fortified maize flour (p=0.000) and level of fortification knowledge (p=0.002). Availability and price were ranked as the most important factors that influence utilization of fortified maize flour at 58% and 55% contrary nutritional value was ranked the least important at 37%. The findings showed that hospitals were among the least considered sources of fortification information and suggests The Human Nutrition and Dietetics unit in the ministry of health should increase and maintain awareness on fortification.enLevel of KnowledgeUtilizationFortified Maize FlourPrimary FoodShoppersMathare, Nairobi CountyKenya