Abstract:

Background. Pre-eclampsia is a complication of pregnancy whereby there is presence of high levels of protein in urine that indicate kidney damage (proteinuria) and high blood pressure, may also be swelling in the legs and water retention. Preeclampsia usually begins after 20 weeks of pregnancy in women whose blood pressure had previously been in the standard range.Various micronutrient deficiencies during pregnancy have been linked with increased risk of morbidity and maternal mortality. For example, iodine deficiency is associated with higher rates of spontaneous abortion, stillbirth, and gestational hypertension

Objectives: The objectives of the study were to assess the knowledge and practice on dietary intake among pre-eclampsia pregnancy women attending reproductive and child health clinic at Shinyanga Regional Referral Hospital Tanzania

Materials and Methods: A quantitative research-based cross section study design was used. Data were collected by means of a self-administered questionnaire. Data analysis was performed using SPSS version 23.0. One hundred and five pre-eclamptic women were sampled after permission to conduct the study was requested and obtained.

Results: the majority of the participants had inadequate knowledge and practice about food rich in iron were 57(54.3%) and 55(52.4%) respectively, also majority of the respondents had inadequate knowledge and practice about food rich in vitamin C and A were 52(49.5%) and 54(51.4%) respectively, few of the respondents had knowledge about food rich in high fats 95(90.5%). Also 49(46.7%) and 46(43.8%) had inadequate knowledge and practice about foods rich in calcium and vitamin D respectively, 55(52.4%) had inadequate knowledge about eating high fats and sugar foods cause pre-eclampsia

Conclusion:The knowledge and practice on the dietary intake among pre-eclampsia pregnant women in Shinyanga is low. The prominent factor that facility adequacy of knowledge of pre-eclampsia is a lower level of education. This underscores the need for intensified effort to improve knowledge and practice on the dietary intake of pre-eclampsia among women for improved pregnancy outcomes. During ANC visits, women should be advised to eat proper foods that cannot trigger the risks of pre-eclampsia like high salts and fats food.