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Guyana HEALTH AND WELFARE
Food and Diet
Although the 1990 average daily nutritional intake in Guyana,
2,450 calories, exceeded the Food and Agriculture Organization of
the United Nations (FAO) recommended level by about 10 percent,
malnutrition remained a problem. Intake of protein calories
averaged 62.7 grams, of which 23.1 came from animal sources.
Although the national food supply generally is adequate, a high
incidence of malnutrition persists, especially in rural areas where
deficiencies in vitamin A, iron, folic acid, and protein are
common.
Not everyone in Guyana has the means to produce or purchase the
food needed for an adequate diet. Also, some foods are not
available in sufficient supply to ensure good nutrition.
Malnutrition is still estimated to affect more than a third of all
children under five years of age.
Peas, rice, and bread are staples in the diet of many Guyanese.
Locally grown vegetables that are high in carbohydrates, such as
cassava, plantains, and breadfruit, are widely consumed, but are
available only in season. Green and yellow vegetables are
plentiful, but are usually of poor quality. Chicken bought in local
markets is frequently contaminated with salmonella.
Data as of January 1992
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