Table 8.
Top 5 food items that contributed to vitamins A, C, D and E intakes, by age group (Day-1 intake).
| Vitamin | Age Group (Years) | Foods Contributing to Nutrient Intake (% Eaters, % Contribution to Total Nutrient Intake) |
|---|---|---|
| Vitamin A * | Age 1–<3 | Maize porridge (79%, 27%), Vegetables-carotene (other) (9%, 14%), Organ meat (5%, 11%), BMS (14%, 10%), Whole milk (44%, 7%) |
| Age 3–<6 | Organ meat (9%, 32%), Maize porridge (74%, 22%), Vegetables-carotene (other) (10%, 12%), Whole milk (49%, 5%), PUM fat (28%, 4%) | |
| Age6–<10 | Organ meat (9%, 27%), Maize porridge (72%, 22%), Vegetables-carotene (other) (9%, 10%), White bread (50%, 7%), PUM fat (35%, 7%) | |
| Vitamin C | Age 1–<3 | Fruit fresh vitamin C rich (12%, 15%), BMS (14%, 15%), Potato/sweet potato (33%, 14%), Fruit juice (6%, 14%), Vegetables- vitamin C rich (24%, 8%) |
| Age 3–<6 | Fruit juice (7%, 18%), Potato/sweet potato (31%, 16%), Fruit fresh vitamin C (8%, 16%), Vegetables-vitamin C rich (28%, 12%), Maize porridge (74%, 9%) | |
| Age 6–<10 | Fruit juice (7%, 23%), Fruit fresh-vitamin C rich (9%, 17%), Potato/sweet potato (33%, 15%), Vegetables-vitamin C rich (31%, 13%), Maize porridge (72%, 5%) | |
| Vitamin D | Age 1–<3 | BMS (14%, 30%), eggs (14%, 25%), Pilchards/sardines (6%, 16%), PUM fat (21%, 5%), Whole milk (44%, 3%) |
| Age 3–<6 | Eggs (11%, 26%), Pilchards/sardines (8%, 25%), PUM fat (28%, 12%), Dairy fruit mix (13%, 5%), Chicken (49%, 4%) | |
| Age 6–<10 | Pilchards/sardines (13%, 32%), Eggs (12%, 23%), PUM fat (35%, 13%), Fat cakes (7%, 4%), Cereal low fiber (14%, 4%) | |
| Vitamin E | Age 1–<3 | PU fat/oil (12%, 15%), Maize porridge (79%, 11%), BMS (14%, 11%), Salty snacks (44%, 8%), PUM fat (21%, 7%) |
| Age 3–<6 | PU fat/oil (14%, 17%), PUM fat (28%, 13%), Maize porridge (74%, 11%), Salty snacks (48%, 9%), Vegetables- vitamin C (28%, 6%) | |
| Age 6–<10 | PU fat/oil (18%, 18%), PUM fat (35%, 17%), Salty snacks (54%, 9%), Maize porridge (72%, 7%), Fat cakes (7%, 7%) |
Eaters: children who consumed a particular food item. Vegetables-carotene (other): carrots, mixed vegetables containing mostly carrots; BMS: Breast milk substitutes; Vegetables—carotene (green leaves): spinach varieties; PUM fat: polyunsaturated margarine /medium fat spread; Fruit fresh-vitamin C rich: citrus fruit, guava, green melon, strawberry, pineapple; Vegetable—vitamin C: Cabbage, broccoli, cauliflower, peppers, tomato; PU fat/oil: Vegetable oil, sunflower oil; fat cakes are deep fried balls of bread dough; Salty snacks: Maize-based snacks, popcorn, potato crisps. Maize porridge, white bread and brown bread are vehicles of fortification. * Nutrients used in fortification of maize porridge, white and brown bread are iron, zinc, vitamin A, thiamine, riboflavin, niacin, folic acid and vitamin B6.