Cogitare Enfermagem (2018-06-01)

FOOD SOURCES OF IRON AND VITAMIN C CONSUMED AMONG INFANTS IN PRIMARY HEALTHCARE

  • Luana Lemos Leão,
  • Barbara Andrade Antunes,
  • Carolina Amaral Oliveira,
  • Maria Fernanda Santos Figueiredo Brito,
  • Lucinéia de Pinho

DOI
https://doi.org/10.5380/ce.v23i2.51908
Journal volume & issue
Vol. 23, no. 2
p. e51908

Abstract

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Objective: to evaluate the consumption of food sources of iron and vitamin C among children from 0 to 24 months. Methods: This cross-sectional study was carried out with 357 children during the vaccination campaign in November 2014 in Montes Claros, Minas Gerais, Brazil. The consumption of food sources of iron and vitamin C was evaluated using a food frequency questionnaire. A simple descriptive analysis was performed. Results: Breastfeeding was verified in 140 (93%) children younger than 6 months. Regarding the supplementary feeding of iron source foods, the consumption of cooked/ground meat was frequent in 80 (38.2%) children and the consumption of offal was low or absent in 147 (70.6%). All the children moderately or frequently consumed beans. Frequent consumption of oranges was reported in 74 (35.5%) children. Conclusion: The consumption of food sources of iron and vitamin C by children in Primary Healthcare presented a low-frequency, with a risk for iron deficiency anemia.

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