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Rapid review uncovers multi-level social, environmental, and economic determinants of diet quality in adolescent girls, highlighting the need for comprehensive interventions.
In Bangladesh, adolescent girls face multiple challenges that negatively influence diet quality. Understanding the determinants of their diet quality is essential for informing effective nutrition interventions. This rapid review synthesised evidence on determinants of diet quality among Bangladeshi adolescent girls using the Socio-Ecological Model (SEM). We searched MEDLINE (Ovid), CINAHL Complete and Web of Science. Eligible studies examined determinants of diet quality-related indicators, such as dietary diversity, nutrient intake, or food choices among adolescent girls in Bangladesh. Fifteen studies met the inclusion criteria. We conducted a narrative synthesis. The studies reported the determinants across five SEM levels. At the individual level, adolescent girls’ diet quality was associated with their taste preferences, perceived body image, knowledge of nutrition and health, self-efficacy, food choice motives, dieting concerns, and misconceptions during menstruation. At the interpersonal level, family decision-making dynamics, gender-biased food allocation, household wealth and food security status, expenditure on food, low parental education, family and peer influence, and women’s empowerment were associated with diet quality. At the organisational level, lack of dedicated lunchrooms, availability of unhealthy food near schools, nutrition education by community organisations, and advice from healthcare providers were associated with diet quality. Community-level determinants included cultural norms, rural-urban disparities, and geographic variations. At the policy/macro level, food prices and seasonal food availability emerged as critical determinants. Diet quality among adolescent girls in Bangladesh is shaped by complex multi-level factors spanning individual to policy-level factors. These insights can guide context-appropriate interventions to improve diet quality in this population.
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Kundu et al. (2026) studied this question.
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