MANILA, July 17 - - - The Food
Consumption Survey (FCS) conducted by the Food and Nutrition Research Institute
of the Department of Science and Technology (FNRI-DOST) in 2008 showed that the
main source of vitamin C in the diet of Filipinos is from vegetables.
Vegetables contribute 34-53% of the
vitamin C intake of the population except for preschool schoolchildren. Fruits
contribute 19-29%.The survey also showed that for
adults, the elderly and lactating women, more than 50% of vitamin C intake
comes from vegetables.
For adolescents and pregnant
women, vitamin C intake from vegetables contribute 42.2 and 41.7 percent,
respectively.Children have lower vitamin C
intake from
vegetables, contributing 34.6 percent to diets of 6-12 year-old children and
only 17.2 percent to 6 month to 5 year-old children. The bulk of vitamin C
intake of preschool-age children comes from milk and its products, contributing
33.3 percent.
However, no more than
30 percent of the population meet the estimated average requirement (EAR) which
is 80 percent of the recommended intake for vitamin C. Only 3 in every 10
households meet the EAR. Furthermore, the FCS showed that vegetable consumption
is on the downtrend over the years.
Vegetable consumption
has decreased from an average per capita vegetable intake of 145 grams in 1978
to 110 grams in 2008. Vitamin C-rich vegetables include leafy greens like malunggay,
ampalaya, petsay, saluyot as well as red and green pepper, sitsaro and
raw cabbage.
The FCS is a component
of the 7th National Nutrition Survey (NNS) conducted every 5 years to update
the nutritional status of Filipinos. The results call for a more aggressive
promotion and advocacy of vegetable consumption among the public, especially
that these are the main sources of vitamin C and other vitamins and minerals.
Backyard or home gardening should be
further encouraged to increase food security at the household level. The
government should also provide support to local vegetable producers to increase
supply and help sustain or reduce price of vegetables. (FNRI-DOST/PIA9/alt)
