ABSTRACT

 This study assessed the knowledge, attitude and perception of older persons (60 years and above) towards the consumption offruits and vegetables in Enugu South L.G.A Enugu State. The study was a descriptive cross-sectional study. A multistage sampling technique was used to select a total of 236 older adults (60 years and above). Data on socio demographic characteristics, knowledge,attitude, perception and consumption of fruits and vegetables were collected using structured and validated questionnaire. The IBM SPSS version 22.0 computer programme was used to analyze the data. Data obtained were described using frequency and percentage. Chi-square was used to assess the factors affecting consumption of fruits and vegetables among the respondents. Significant relationship wasjudged at p < 0.05. More than halfofthe participants were females (58.5%) between 60-70years (55.5%). Their major occupation was trading (22.9%) and some (19.1%) were civil servants who mostly earn above N50, 000 in a month (56.4%). Some (48.3%) ofthe respondents had a good knowledge and others had and average (12.3%) and poor (39.4%) knowledge towards fruits and vegetables consumption. More than halfofthem had a positive attitude (61.9%) and perception (54.2%) towards fruits and vegetable consumption. Majority of the respondents consumed fruits (91.9%) and vegetables (89.8%) in the past one week. While a larger percentage (47.0%) ofthem consumed fruits 1 -3 times within the week, more than half (58.5%) of them consumed vegetables 4-7 times within the week. Most ofthe respondents had consumed fruits (63.6%) and vegetables (68.6%) in the past twenty four hour. There was a significant relationship between age ofrespondents, educational qualification, average monthly income and consumption offruits and vegetables by the respondents (p<0.05). There was also a significant relationship between knowledge and consumption of fruits and vegetables by the respondents. Consumption of fruit and vegetable consumption by adults needs to be improved by health workers using the mass media, health talks and one-on-one health education of patients and clients during health facility visits. Families need to be encouraged to have small gardens in their houses to ensure availability offruits and vegetables for home consumption all year round.