BACKGROUND

Rural health care delivery remains a global challenge and India is no exception, particularly in regions with Indigenous populations such as the state of Jharkhand. The Community Health Centres in Jharkhand, India, are staffed by Indigenous workers who play a crucial role in bridging the health care gap. However, their motivation and retention in these challenging areas are often influenced by a complex mix of sociocultural and environmental factors. One such significant but understudied influencing factor is alimentation, or nutrition, in rural settings. Previous studies have identified several motivators, including community ties, cultural alignment, job satisfaction, and financial incentives. However, the role of alimentation in their motivation and retention in rural areas has not been sufficiently explored.

OBJECTIVE

This study aims to explore how the strong bond with locally produced food products impacts the retention of Indigenous community health workers (CHWs) in Jharkhand, India, and shed light on a crucial aspect of rural health care workforce sustainability.

METHODS

This study adopted a phenomenological research design to explore the lived experiences and perspectives of Indigenous CHWs in Jharkhand. A purposive sampling method was used to select CHWs who had worked in rural areas for at least five years. Data were collected through semistructured interviews, focusing on the participants' experiences of rural alimentation and how it influences their motivation and retention for rural health care. The interviews were audio recorded, transcribed, and analyzed using thematic analysis to identify common themes and patterns in their experiences related to nutrition and retention.

RESULTS

The study revealed that rural alimentation plays a significant role in both the motivation and retention of CHWs in Jharkhand. CHWs who experienced consistent access to local food reported higher job satisfaction, better physical well-being, and a stronger commitment to their roles. It has also been perceived that consuming nutrient-dense food products decreases the risk of chronic illness among rural populations. Additionally, community support systems related to alimentation were found to be crucial in maintaining motivation, with many CHWs emphasizing the importance of local food availability and cultural ties. The findings suggest that improving access to organic nutrition can positively influence the retention of CHWs in rural areas.

CONCLUSIONS

Indigenous communities have unique food habits and preferences deeply rooted in agriculture and arboriculture. Their traditional eating practices are integral to their rich cultural heritage, with significant social, symbolic, and spiritual importance. This study highlights the critical role of rural alimentation in motivating and retaining CHWs in rural Community Health Centres in Jharkhand. Therefore, addressing organic versus conventional food in rural health care policies plays a vital role in improving the retention rates of CHWs. By recognizing the interconnectedness of nutrition and workforce sustainability, health care systems can better support Indigenous CHWs and continue delivering health care services.