Despite growing awareness of healthy eating, vegetable consumption among children in Bangladesh remains alarmingly low, posing serious threats to child nutrition and long-term health, nutritionists and public health experts have warned.
Recent estimates suggest that more than 1.5 crore children across the country are at nutritional risk due to the lack of vegetables, fruits, and milk in their daily food intake. Experts say this deficiency is causing a shortfall of at least five key nutrients essential for healthy growth and development.
Nutritionists recommend that children aged 2 to 5 years should consume at least 40% of their daily food intake in the form of vegetables to lay a strong foundation for lifelong health.
The World Health Organization (WHO) recommends that children consume at least 400g, or five portions, of fruits and vegetables per day.
Adequate vegetable intake is linked to a lower risk of heart disease, stroke, and certain cancers later in life, it also said.
On the other hand, poor dietary habits, including low vegetable intake, can increase the risk of developing chronic diseases like type 2 diabetes later in life, according to the Centers for Disease Control and Prevention (ICDDR,B).
A recent analysis of dietary patterns reveals that a significant number of Bangladeshi children under the age of five consume little to no vegetables on a daily basis. According to data from the Bangladesh Demographic and Health Survey (BDHS), more than 60% of children aged 6 to 23 months had not consumed any fruits or vegetables on the day before the survey.
“This trend is deeply concerning,” said Dr. Nusrat Jahan, a pediatric nutritionist at the National Institute of Public Health. “Vegetables are essential for a child’s physical and cognitive development. When children miss out on this group of foods early in life, it can lead to vitamin deficiencies, weakened immunity, and poor eating habits in the future.”
Experts say the avoidance of vegetables stems from multiple factors—ranging from taste preferences and lack of awareness to the increasing influence of ultra-processed food marketing. Many children show a natural aversion to bitter flavors, especially those found in green leafy vegetables, and without repeated exposure or encouragement, these foods are often rejected both at home and in schools.
In lower-income households, affordability and accessibility pose additional challenges. “There is a clear link between food insecurity and poor dietary diversity,” said Shamsul Alam, a food policy researcher. “When families struggle to make ends meet, vegetables are often replaced with calorie-dense staples like rice and lentils.”
However, the issue cuts across class lines. Dr. Kamrul Hasan, senior pediatrician at Mugda Medical College and Hospital, told UNB that vegetable intake is commonly neglected in both poor and affluent families.
“Our meals are made up of several essential components. Yet vegetables—critical for boosting the immune system—are often overlooked by parents, rich and poor alike,” he said. “Fruits and vegetables provide essential nutrients such as Vitamin A, C, K, iron, potassium, folic acid, calcium, and even protein.”
He emphasized the need for integrating vegetables and fruits into children’s daily meal plans to address widespread micronutrient deficiencies.
“My son doesn’t like vegetables, so I just give him rice with eggs,” said Rina Akhter, a mother from Mirpur. “I didn’t realize skipping vegetables every day could be harmful.”
Indeed, many families avoid vegetables fearing they might be harmful due to the practise of selling outdated produce as fresh by applying a chemical called formalin by vendors. When its widespread use was exposed in the media, the public grew even more apprehensive about consuming vegetables.
Encouragingly, some initiatives have begun showing promise. In a pilot project in Khulna and Rangpur districts, primary school students were introduced to school gardens, vegetable-based meals, and basic nutrition education. Teachers reported noticeable improvements in children's willingness to eat vegetables like spinach and amaranth.
Nutritionists recommend involving children in food preparation, offering vegetables in fun and creative forms, and modeling positive eating behaviors. “Children are more likely to eat vegetables when they see parents or peers enjoying them,” said Dr. Nusrat.
Public health advocates are calling for stronger policy-level interventions, including mandatory school meals with vegetables, subsidized vegetable markets, and restrictions on junk food marketing targeted at children.
As Bangladesh continues its fight against malnutrition, experts agree that ensuring vegetables are a regular part of children’s diets must become a national priority.
“It’s not just about full bellies,” said Dr. Nusrat. “It’s about nourishing our next generation—both body and mind.”
Despite progress in reducing poverty and improving health indicators, malnutrition remains a major public health concern for children in Bangladesh. According to recent national and international data, approximately 28% of children under the age of five are stunted, indicating chronic undernutrition that hampers physical and cognitive development.
Additionally, around 9.8% of children suffer from wasting - a result of acute malnutrition—while 22–23% are underweight. Experts warn that over 40% of children face some form of anthropometric failure when combined indicators are considered. Alarmingly, a small but rising percentage (3.3%) are overweight, pointing to an emerging double burden of malnutrition.
