| dc.description.abstract | A cross-sectional and descriptive study was carried out in
Bomet district, from December, 1996 to the beginning of March,
1997, a period during which availability of fruits and vegetables
in the district were considered moderate, to determine the
contribution of fruits and vegetables to the daily dietary
intakes of vitamins A and C, and the mineral iron, in children
aged 3-5 years old. The study comprised 388 children consisting
of 196 males and 192 females.
Dietary intakes were measured using a 24-hour recall and
repeated after 2 months. Data on demography, household
characteristics and food consumption were collected by use of a
structured questionnaire. Focus group discussions with mothers
of the target children, and in-depth interviews, and the
researcher's observations were used to obtain information on the
state of fruit and vegetable consumption in the study area,
perception of the people in the area towards production and
consumption of the fruits and vegetables, and the common methods
of vegetable preparation for consumption.
The study established that rural households and by extension
the study children, were found to habitually consume vegetables,
and to a less extent fruits. Most of the leafy vegetables were
cooked by boiling in excess water, and for considerably long
periods of time. The cooking water in most cases was discarded.
The study established that the recommended dietary intake for
vitamin A, vitamin C and iron were fully satisfied in 62, 92 and
I
77% of the study children respectively. The study children
consumed 5 grams of banana, 2 grams each of orange and passion
fruit, and 1 gram each of avaocado, mango and papaya per day. The
children on average consumed 25 grams of kale, 22 grams of
cabbage, 12 grams of amranthus spp., 10 grams of tomato, 8 grams
of pumpkin fruit, 5 grams of spider flower, and 2 grams each of
carrot and onion per day. The consumption of these fruits and
vegetables contributed approximately 207 ~g RE of vitamin A, 52
mg of vitamin C and 2 mg of dietary iron, which represented about
59, 88 and 20% of the total children's daily dietary supplies of
the nutrients respectively. For the children, the daily dietary
intakes of vitamins A and C, and iron from consumption of the
fruits and vegetables represented 69, 260 and 27% of the
recommended dietary intakes respectively. However, the percentage
contribution of the fruits and vegetables to the recommended
dietary intakes for vitamin C could be very much lower than the
calculated intakes after taking into account the losses of the
vitamin during cooking.
It is concluded that the people in the study area were found
to habitually consume vegetables as compared to fruits. Most of
the study children met their daily requirements of vitamins A and
C, and iron, significant amounts of which were derived from
consumption of fruits and vegetables. Education of mothers on
best methods of cooking of vegetables is recommended. | en |
