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

• Main Authors: Luana Lemos Leão (Author), Barbara Andrade Antunes (Author), Carolina Amaral Oliveira (Author), Maria Fernanda Santos Figueiredo Brito (Author), Lucinéia de Pinho (Author)
• Format: Book
• Published: Universidade Federal do Paraná, 2018-06-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.
• Notes: 10.5380/ce.v23i2.51908; 1414-8536; 2176-9133
• Keywords: Iron deficiency anemia; Food consumption; Primary Healthcare; Infant; Nursing; RT1-120; Medicine (General); R5-920; Public aspects of medicine; RA1-1270
• Source: Cogitare Enfermagem, Vol 23, Iss 2, p e51908 (2018)

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.