Encouraging children to embrace traditional foods for better nutrition and development

A clinical nutritionist highlights the importance of introducing traditional and nutrient-rich foods early to support children’s growth, immunity, and brain development, while offering practical strategies for overcoming selective eating habits.

Many parents know the scene: a child will happily eat bread or crisps at breakfast and lunch, then push away sweet potatoes or terere at dinner. According to clinical nutritionist Agnes Wando, that kind of resistance can mean children miss out on foods that are rich in iron, vitamin A, calcium, zinc and fibre, all of which support growth, immunity and brain development.

Wando says traditional vegetables such as managu and terere are especially valuable because they contain high levels of nutrients that young children need. She also points out that foods such as sweet potatoes offer far more than simple carbohydrates, bringing vitamin A, vitamin C, fibre and potassium to the table. The Centres for Disease Control and Prevention says healthy eating in children supports brain development, healthy growth, immunity, strong bones and proper digestion, while other nutrition guidance notes that iron, calcium and zinc are all important for growth and immune function.

Her advice is to treat traditional foods as family food rather than something reserved for adults. She recommends eating together, switching off screens, involving children in cooking from around the time they reach the age of five, and avoiding substitute meals that let them opt out of what the family is eating. Wando also says parents should start offering these foods early, including during complementary feeding from about six months, while still keeping the overall diet varied and balanced.

For parents dealing with a child who refuses indigenous foods, Wando suggests looking for substitutes that still provide the same key nutrients. Carrots, pumpkin and spinach can stand in for sweet potatoes because they are also rich in beta-carotene, which the body converts into vitamin A. Beans, lentils and whole grains can help provide fibre, while other foods can supply calcium and iron. The CDC advises that picky eaters often need repeated exposure, involvement in food preparation and a calm, patient approach before they accept new foods.