Introduction: Vitamin B12 has an important role in the development of red-blood cells, DNA, brain and nerve cells(1). An increase in the popularity of plant-based diets may increase the risk of vitamin B12 deficiency due to its main dietary sources being animal-based products. This may be of particular importance in vulnerable groups such as children and teenagers who are undergoing rapid growth and development. Therefore, the aim of this study was to estimate current intakes and sources of vitamin B12 in children and teenagers in Ireland.
Methods: Analyses are based on data from two nationally representative food consumption surveys of children and teenagers in the Republic of Ireland; the National Children’s Food Survey II (n=600) (2017-18) and the National Teens’ Food Survey II (n=428) (2019-20) (www.iuna.net). Food and beverage intake data (including nutritional supplements) were collected using a 4-day weighed food record. Nutrient intakes were estimated using Nutritics© based on UK and Irish food composition data and usual intakes of vitamin B12 were calculated via the NCI-method using SAS©Enterprise Guide. The prevalence of inadequate intakes of vitamin B12 (excluding energy under-reporters (NCFS II: 19.5%, NTFS II: 46%))(2)was estimated using the estimated average requirement (EAR) established by the UK Department of Health (4-6y: 0.7mg/d, 7-10y: 0.9mg/d, 11-14y: 1.2mg/d, 15-17y: 1.4mg/d, 18y: 1.3mg/d)(3). The percent contribution of food groups to vitamin B12 intake was calculated using SPSS© V27 by the mean proportion method (which provides information about the sources that are contributing to the nutrient intake ‘per person’)(4).
Results: Usual intakes of vitamin B12 were 4.6 and 5.5µg/day in children and teenagers, respectively. Negligible proportions of children and teenagers had intakes of vitamin B12 below the EAR (NCFS II: 0%, NTFS II: 0.3%). Key sources of vitamin B12 among children were ‘milks’ which contributed 32% of intakes, ‘meat & meat products’ (21%), ready-to-eat breakfast cereals (RTEBC) (12%), ‘fish & fish dishes’ (5%) and ‘cheeses’ (5%).  Key sources of vitamin B12 among teenagers were ‘meat & meat products’ which contributed 29% of intakes, ‘milks’ (25%), ‘RTEBC’ (8%), ‘grains, rice, pasta & savouries’ (6%) and ‘eggs & egg dishes’ (6%).
Conclusion: Current data show that vitamin B12 intakes are sufficient in both children and teenagers. The key sources of vitamin B12 were animal-based products including meats, fish, milks, yogurt, cheeses, eggs and creams/ice-creams which accounted for 74 and 73% of vitamin B12 intakes in children and teenagers, respectively. These ﬁndings provide valuable data on the intake and sources of vitamin B12 in these age-groups. Continued surveillance of vitamin B12 intakes should occur in children and adults in Ireland due to the rise in popularity of plant-based diets.

**Introduction:** Vitamin B12 has an important role in the development of red-blood cells, DNA, brain and nerve cells(1). An increase in the popularity of plant-based diets may increase the risk of vitamin B12 deficiency due to its main dietary sources being animal-based products. This may be of particular importance in vulnerable groups such as children and teenagers who are undergoing rapid growth and development. Therefore, the aim of this study was to estimate current intakes and sources of vitamin B12 in children and teenagers in Ireland.
**Methods:** Analyses are based on data from two nationally representative food consumption surveys of children and teenagers in the Republic of Ireland; the National Children’s Food Survey II (n=600) (2017-18) and the National Teens’ Food Survey II (n=428) (2019-20) ([www.iuna.net](http://www.iuna.net/)). Food and beverage intake data (including nutritional supplements) were collected using a 4-day weighed food record. Nutrient intakes were estimated using Nutritics© based on UK and Irish food composition data and usual intakes of vitamin B12 were calculated via the NCI-method using SAS©Enterprise Guide. The prevalence of inadequate intakes of vitamin B12 (excluding energy under-reporters (NCFS II: 19.5%, NTFS II: 46%))(2)was estimated using the estimated average requirement (EAR) established by the UK Department of Health (4-6y: 0.7mg/d, 7-10y: 0.9mg/d, 11-14y: 1.2mg/d, 15-17y: 1.4mg/d, 18y: 1.3mg/d)(3). The percent contribution of food groups to vitamin B12 intake was calculated using SPSS© V27 by the mean proportion method (which provides information about the sources that are contributing to the nutrient intake ‘per person’)(4).
**Results:** Usual intakes of vitamin B12 were 4.6 and 5.5µg/day in children and teenagers, respectively. Negligible proportions of children and teenagers had intakes of vitamin B12 below the EAR (NCFS II: 0%, NTFS II: 0.3%). Key sources of vitamin B12 among children were ‘milks’ which contributed 32% of intakes, ‘meat & meat products’ (21%), ready-to-eat breakfast cereals (RTEBC) (12%), ‘fish & fish dishes’ (5%) and ‘cheeses’ (5%).  Key sources of vitamin B12 among teenagers were ‘meat & meat products’ which contributed 29% of intakes, ‘milks’ (25%), ‘RTEBC’ (8%), ‘grains, rice, pasta & savouries’ (6%) and ‘eggs & egg dishes’ (6%).
**Conclusion:** Current data show that vitamin B12 intakes are sufficient in both children and teenagers. The key sources of vitamin B12 were animal-based products including meats, fish, milks, yogurt, cheeses, eggs and creams/ice-creams which accounted for 74 and 73% of vitamin B12 intakes in children and teenagers, respectively. These ﬁndings provide valuable data on the intake and sources of vitamin B12 in these age-groups. Continued surveillance of vitamin B12 intakes should occur in children and adults in Ireland due to the rise in popularity of plant-based diets.

Intakes and sources of vitamin B12 in a nationally representative sample of children and teenagers (5-18 years) in Ireland

Modern nutrition science is young: It is less than one century since the first vitamin was isolated in 1926. Nutrition science stands upon research conducted by academia, the private sector, and nongovernmental organisations, often in collaboration across these sectors. Its evidence base is of fundamental importance to the solving of current challenges and complexities, optimising outcomes, and the prevention of harm.

In order to remain relevant, nutrition science must address the global challenges, including ensuring nutrition security for all, in line with the UN Sustainable Development Goals and in the context of the post-COVID era. It is timely to take stock and consider how nutrition science must move forward.

The conference is designed integrate three symposium sessions which will commence with reflection on historical exemplars of nutrition achievements, then moving the discussion to current challenges which face the discipline and will culminate in scoping the outlook for nutrition science going forward.