nutrition status and associated factors among inmates in luzira prisons complex

Description

Background: Despite the fact that adequate nutrition is a fundamental right for all Ugandans, nutrition of prisoners has been over looked by researchers as a few studies on the nutritional status of prisoners have been published in the country. This research seeks to assess the nutritional status and associated factors among prisoners living in Luzira prison complex in Kampala district in Uganda. Objective: To assess the nutritional status and associated factors of prisoners living in Luzira prison complex in Kampala district in Uganda. Methodology: Cross sectional data randomly collected from 424 inmates of both sexes from Luzira Women prison, Luzira remand prison and Luzira upper prison. Proportionate simple sampling technique used to select the total number of participants needed from each prison site. The outcome of this study was nutritional status defined by body mass index (BMI) of <18.49 kg/m2= under nourished, 18.5-24.99 kg/m2 = Normal nutrition status and 25 ≥ kg/m2= Over nourished. Multivariable binary logistic regression performed to identify factors associated with nutritional status at a p-value of less than 0.05. Results: Among inmates within Luzira prisons complex, 4.2% were underweight and 2.7% were obese. Being female, [OR 5.93 (2.74-12.89)] and private cooking [OR 0.45 (0.27-0.74)] were associated with a significantly increased risk of overweight. On the other hand, chronic illness [OR 0.27 (0.09-0.77)] was associated with a significant risk of underweight. Conclusion: Based on the findings of this study, poor nutritional status is still a problem among prisoners. Therefore, appropriate interventions such as provision of therapeutic meals, nutritional counselling and rehabilitation to under-weight and obese inmates. UPS should consider introduction of fitness activities and other co-circular activities among the female inmates to have them more active during their time of stay. Nutritional counselling and dietary planning sessions should be introduced to inmates with special emphasis to those involved in private meal preparation.