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Journal of Food and Nutrition Research. 2020, 8(9), 516-527
DOI: 10.12691/jfnr-8-9-8
Open AccessArticle

Usual Nutrient and Food Intake of Filipino Stunted Children: Does It Matter?

Imelda Angeles-Agdeppa1 and Marvin B. Toledo1,

1Food and Nutrition Research Institute, Department of Science and Technology, Taguig City 1631, Philippine

Pub. Date: September 24, 2020
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Cite this paper:
Imelda Angeles-Agdeppa and Marvin B. Toledo. Usual Nutrient and Food Intake of Filipino Stunted Children: Does It Matter?. Journal of Food and Nutrition Research. 2020; 8(9):516-527. doi: 10.12691/jfnr-8-9-8

Abstract

The study focuses on the nutrient and food intakes of stunted children aged 3-5 y/o, 6-9 y/o, and 10-12 y/o. and determine the association between dietary factors and the prevalence of stunting. Data from the 2013 National Nutrition Survey in the Philippines were used. Stunting was defined as height-for-age < -2 SD of the reference population. Dietary factors were estimated based on the 24-h food recall. Results showed that stunted children had higher nutrients deficiencies. They had lower consumption of cereals, tubers, and roots, meat, poultry, and fish, and dairy. Compared to the lowest counterparts (Q1), preschoolers with higher intake of calcium (Q4) (OR=0.53, 95% CI: 0.38, 0.76) were less likely to become stunted, young school-aged with higher intakes of crude protein (Q4) (OR=0.59, 95% CI: 0.41, 0.84), iron (Q4) (OR=0.67, 95% CI: 0.46, 0.97) and lower intake of magnesium (Q4) (OR=1.42, 95% CI: 1.02, 1.98) have lower odds to become stunted, and older school-aged with higher intake of protein and thiamin (Q4) were associated with 40% and 34% reduced odds of being stunted (OR=0.60, 95% CI: 0.42, 0.87) (OR=0.66, 95% CI: 0.45, 0.98). Higher calcium and protein intake significantly influenced the reduction of the risk of being stunted among children.

Keywords:
stunting usual nutrient intake food intake DDS prevalence of inadequacy

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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