Complementary food - important components of the child’s ration: effects on health and ways of optimization

Abstract

Relevance of the research. Timing, order and sequence of complementary feeding remain the subject of discussion until now. The aim of the study. Estimate influence of different outlines of introduction of complementary foods on nutritional status and food behavior in children of first year of life.
 Materials and methods. Examined 96 children in age of 4-6 months during introduction of complementary foods. Main group – 50 children (27 breast-feed (BF) children and 23 on milk formulas (MF)), in whose diet were introduced only complementary foods, which were made in special factories. Comparison group – 46 children (33 – BF and 13 – MF) received complementary foods made at home and in special factories. Duration of follow-up was 3 months. Physical examination, mother’s diary analysis, evaluation of tolerance of complementary foods, bacteriological examination of feces.
 Results. On the background of introduction of complementary foods in the main group, increased the number of children with normal fatness (BF from 66.8% to 74.2%, MF from 82.7 to 88.4%), in comparison group, their number decreased (BF from 84.8% to 78.8%, MF from 69.3 to 62.3%). In the main group when a child refuses a product, mother continues offer it insistently. 61.5% of children began to eat unloved product at the end of first year of life. In comparison group, where mother changed unloved product at once, only 25% of children began to relate to it positively. In the main group dyspeptic disorders were mild in 4% of children. In in comparison group prevailed diarrheal syndrome, related to contamination with pathogenic strains of E. coli in 13% of children.
 Conclusions. Using of industrial made complimentary foods according to the optimal order, with determined mothers perseverance provides equalization of fatness, allows to form a correct food behavior and decreases risk of intestinal colonization by pathogenic microorganisms.

Potential of pumpkin to combat vitamin A deficiency during complementary feeding in low and middle income countries: variety, provitamin A carotenoid content and retention, and dietary reference intakes

“…Moreover, over 100% PVAC retention was also observed after boiling or steaming provitamin A biofortified pumpkin (Carvalho et al 2015). Studies by Carvalho et al (2014) and Carvalho et al (2015) are consistent with several other studies that showed that PVAC retention was over 100% in pumpkin puree prepared from either boiled or steamed pumpkin (Bulatova et al 2018;Buzigi, Pillay, and Siwela 2020a;Maier et al 2008;Provesi, Dias, and Amante 2011). The higher retention of b-carotene content observed in cooked pumpkin may be due to the cis-b-carotene isomers that increase on heating PVAC rich foods (Azizah et al 2009;Bechoff et al 2017;Bengtsson et al 2008;De Moura, Miloff, and Boy 2015;Mugode et al 2014).…”

«halal». What Do We Know About This From the Position of Dietology and Medicine

“…Мясные детские консервы выпускаются на основе дозволенного мяса молодых и здоровых животных, вскормленных на естественной пище без кормовых добавок, в питание включены важные витамины и минералы. Существуют специальные консервы, натуральные источники легкоусвояемого железа, приготовленные на основе молодой говядины, для малышей с железодефицитной анемией или нуждающиеся в ее профилактике [1,4,8].…”

Modern Approach to Diet of Infants

“…При этом дети на грудном вскармливании легче воспринимают новые продукты и новые вкусы по сравнению с детьми, получавшими искусственное вскармливание. Постепенно прикорм «учит» ребенка есть самостоятельно и переходить к повседневным продуктам [11][12][13].…”

“…Поэтому в период введения новых продуктов питания крайне важно предоставлять детям свободу выбора в процессе приема пищи, делать перерывы в кормлении, если ребенок устал, позволять ребенку играть или отвлекаться во время кормления. Возможны некоторые послабления в отношении «любимой» и «нелюбимой» пищи [13][14][15]. Все это позволит избежать возникновения в раннем возрасте негативного отношения к новой пище.…”