Seasonal Food Availability, Preservation Practices, and Dietary Diversity in Children Under 5 in Western Kenya

Malnutrition remains a leading cause of morbidity and mortality among children under 5 years worldwide. In Kenya, the situation is further aggravated by climate change, which disrupts agricultural productivity and limits access to nutrient‑rich foods. This study explored the availability, seasonal patterns, and preservation of local foods as strategies for improving minimum dietary diversity (MDD) among children under 5 in Siaya County, Kenya. A cross‑sectional study employing both descriptive and inferential statistical analyses was conducted among children aged 0-60 months, their caregivers, and local food vendors. Anthropometrics were assessed using World Health Organization (WHO) standards, and questionnaires captured demographic, dietary, and seasonal food availability information. Statistical analyses included Chi‑square tests and logistic regression. Results showed low consumption of nutrient‑rich foods such as legumes/nuts, eggs, and flesh foods, with only 19% (<i>n</i> = 21) of children meeting MDD. Children who met MDD consumed significantly more legumes/nuts, eggs, and flesh foods (<i>p</i> < 0.001). They also showed that children had an average age of 16.7 months; 58% (<i>n</i> = 64) were female, and 71.2% (<i>n</i> = 78) were between 6 and 23 months old. This study highlights dietary vulnerability among children aged 6-23 months and emphasizes the need to strengthen dietary diversity and food preservation practices.