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Parents not feeding their children with enough vegetables, especially those under the age of five are exposing them to the risk of malnutrition and chronic diseases, child health and nutrition experts have said.
The experts said with the escalating rate of malnutrition in the country which had been worsened by economic hardship, feeding children with vegetables regularly could curb the menace.
They noted that consuming a diet rich in vegetables could significantly lower the risk of early onset of non-communicable diseases such as obesity, diabetes, and hypertension.
According to them, vegetables are packed with essential vitamins and nutrients that could help in reducing the malnutrition burden.
Regular vegetable consumption, they affirmed, boosts children’s immune systems, and supports optimal health and development.
The United Nations Children’s Fund in its recent data raised the alarm over the burden of child malnutrition in the country, stating that 12 million out of the 35 million under-five children in Nigeria are stunted due to malnutrition.
Nigeria is ranked number one in Africa and second in the world in terms of malnourished children, according to UNICEF.
The child health and nutrition experts urged parents to patiently introduce a variety of vegetables to their children’s diet and also use positive reinforcement techniques to encourage them to embrace these foods.
They emphasised that it was crucial for parents to make vegetables a regular part of their children’s meals and present them in appealing ways.
Speaking exclusively with PUNCH Healthwise in different interviews, the experts urged parents to prioritise vegetables in their children’s diet.
A consultant nutritionist and the Director of Nutrition Services and Health Education at the Osun State Primary Health Care Development Board, James Oloyede, said helping children to like vegetables starts with the parents.
He emphasised that parents must set a good example by incorporating vegetables into every meal, making it clear that a diet is incomplete without them, involving children in meal preparation, and allowing them to participate in selecting the vegetables they want to include.
He said, “Every child has food preferences. Parents should use these preferred foods as a platform to introduce vegetables. While a child may be picky at first, they will gradually acclimatise to the idea.”
He advised parents to cultivate patience and persistently offer vegetables to their kids even if they initially show signs of disapproval, saying that practicing responsive feeding could enhance acceptance.
“The more colourful a meal is, the more attractive it becomes to the child,” he said.
Oloyede noted that parents could use rewards or positive reinforcement to encourage children to eat vegetables, such as praising them when they do and gradually, the child will develop a fondness for vegetables.
Regarding which vegetables to introduce, he explained that this depends on local availability and acceptance.
“Children, especially in this region, can enjoy carrots, cucumbers, mushrooms, tomatoes, and green leafy vegetables like spinach, amaranthus, jute, okra, and pea leaves,” he added.
He emphasised that meal preparations should vary to enhance acceptability. “Vegetables are rich in micronutrients that boost immunity and protect against diseases. Additionally, their high fibre content helps fill the stomach, preventing overeating that can lead to obesity, while also aiding bowel movement.”
“Studies have shown that vegetables help the body retain water, supporting hydration and maintaining good health. Not only do vegetables contain essential vitamins and minerals for immune function, but they also play a crucial role in metabolising and releasing energy from food, keeping children active,” he said.
Oloyede emphasised that one of the primary benefits of children consuming vegetables is their role in preventing chronic diseases, including juvenile obesity and diabetes.
“Vegetable consumption helps prevent chronic diseases due to its filling properties from fibre, which reduces the risk of both juvenile obesity and diabetes. Vegetables contribute to lowering the risk of cardiovascular diseases by helping to reduce cholesterol levels and improve heart health,” he added.
According to an online medical journal, ScienceDirect, many children, particularly in industrialised countries and urban areas, do not consume enough vegetables for optimal health and development.
These regions often have “westernised” diets that are low in nutritional value, which poses significant health risks for children. A diet lacking in vegetables is linked to the early onset of various non-communicable diseases that can persist into adulthood.
The journal emphasised that it is crucial to develop effective strategies to increase vegetable consumption among children from an early age. Doing so is essential not only for reducing disease risk but also for improving overall public health.
By fostering healthy eating habits and ensuring that children have access to a diverse array of vegetables, communities can work towards a healthier future, mitigating the potential long-term impacts of poor dietary choices, it added.
Speaking further, a paediatric infectious disease specialist at the Ekiti State University Teaching Hospital, Ado-Ekiti, Dr Adefunke Babatola urged parents to actively encourage their children to eat more vegetables as a vital strategy to combat rising rates of childhood obesity and diabetes.
She emphasised that incorporating a variety of vegetables into children’s diets not only provides essential nutrients but also aids in maintaining a healthy weight.
Babatola noted that vegetables are low in calories and high in fibre, promoting a sense of fullness that reduces the likelihood of overeating. Early exposure to vegetables could help establish healthy eating habits that last a lifetime.
“The health risks associated with childhood obesity, such as type 2 diabetes, cardiovascular diseases, and psychological issues, highlight the urgency of this initiative. Parents can significantly reduce these risks and support their children in developing a balanced diet,” she said.
Babatola explained that strategies to encourage vegetable consumption should vary based on the child’s age. “For infants under one year, for example, vegetables can be blended with other foods to create a smooth texture, making them more palatable and easier to consume.
“For children aged one and above, cutting vegetables into small, finger-friendly pieces can make them more appealing, especially when using colorful options like carrots and garden eggs. Any vegetable is beneficial; it’s the presentation and texture that matter most to children.”
Regarding the prevention of non-communicable diseases, she added, “Yes, vegetables can help prevent various disorders in both children and adults. For example, they can reduce the risk of hemorrhoids, acute appendicitis, and malignancies like colon cancer.”
Babatola emphasised the importance of variety, saying, “Children should be fed a range of vegetables to ensure they receive a spectrum of nutrients. Leafy greens like spinach are rich in vitamins A, C, and K, as well as iron and calcium. Root vegetables such as carrots and sweet potatoes are high in beta-carotene, essential for eye health.”
She also noted that hydrating vegetables like tomatoes, bell peppers, and cucumbers provide vitamins C and A, while legumes such as peas and green beans contribute fibre and protein for digestion and growth.
“Onions and garlic add flavour and have various health benefits, enhancing overall nutrition and boosting their immune systems,” she added.
