Abuja, Aug. 21, 2025 (NAN) Ms Uju Onuorah, a nutritionist, has urged parents to prioritise nutrient density over food quantity when feeding their children, especially in the face of rising food insecurity in Nigeria.
Onuorah stated this in an interview with the News Agency of Nigeria (NAN) in Abuja on Thursday.
She said that focusing on meals rich in essential vitamins, minerals, and proteins would go a long way in supporting children’s growth and brain development.
NAN reports that the Federal Government has expressed concern over Nigeria’s worsening food crisis, disclosing that about 161 million Nigerians are currently food insecure.
It also said that food insecurity levels had risen sharply, with moderate and severe levels increasing from 35 per cent in 2014 to about 74 per cent in 2025.
She said that children under the age of five required energy-dense meals, hence parents should strive to include at least one carbohydrate source such as yam, potatoes, rice or cassava.
The nutritionist said that the meals should be alongside a protein source like beans, eggs, groundnuts or small fish daily.
According to her, breakfast should never be skipped, as it sets the tone for the day’s energy levels.
“Even a simple fortified pap with groundnuts or soy can make a difference,” she said.
Onuorah emphasised the need for what she called ‘child-first feeding’, where children are served first before meals are divided among other members of the family.
“The culture of giving children the smallest portion of meat or no meat at all should stop. Children need more protein than adults for growth and bodybuilding.
“Parents should also avoid feeding them junk foods, as these add no nutrients to the body,” she said.
The nutritionist explained that families could still provide nutritious meals without spending beyond their means by relying on affordable, locally available staples.
“Maize, millet and sorghum can be used to make energy-rich pap, while legumes such as beans, groundnuts and soybeans provide protein.
“Cassava products like garri and fufu can be paired with vegetable soups enriched with leafy greens such as ugu, amaranth or moringa,” she said.
Onuorah said that fruits like pawpaw, banana and mango remained affordable vitamin sources, while dried crayfish and other small fish could provide relatively cheap proteins when added to soups and stews.
She advised households to prepare staple foods in nutrient-rich combinations.
“For instance, maize pap can be fortified with groundnuts, soy flour or milk. Cassava meals like garri and fufu should be eaten with vegetable-rich soups and protein, while yams can be combined with bean sauce or vegetable stews.
“Cooking methods also matter, steaming vegetables preserves more vitamins,” she said.
She encouraged balanced diets comprising carbohydrates, proteins and vegetables, even in small portions, for adults in the same situation.
She said that bulk cooking reduced fuel costs, while home gardening of vegetables such as ugu, okro or moringa could supply fresh produce at little or no cost.
Onuorah noted that families could use traditional preservation methods to extend the shelf life of local foods without expensive equipment.
She said that sun-drying was effective for vegetables, fish, and meat, reducing moisture that causes spoilage.
According to her, grains like maize, millet, and beans should be thoroughly dried and stored in airtight containers to prevent mould and pest damage.
“Root crops like yams and cassava can be stored in cool, dry places, while cassava can be processed into garri or flour for longer storage.
“Cooking in bulk and refrigerating or freezing portions (where electricity is reliable) also reduces daily cooking costs and food waste,” she added. (NAN)
