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CHILDHOOD NUTRITION AND FEEDING. Nutrition. Basal matabolism Maintain basic physiologic activity. Energy. Special motility for food digestion peristalsis infant 7%~8% digestion absorption elder children 5%. Nutrition. Physical activity. Growth. Energy. - PowerPoint PPT Presentation
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Nutrition
Energy
Basal matabolismMaintain basic physiologic activity
Special motility for food digestion peristalsis infant 7%~8% digestion absorption elder children 5%
Nutrition
General Energy Needs
Basal metabolism 50%Physical activity 25%Growth 12% Fecal 8%
6~12yrs
Infant 110 kcal/kg
↓every 3 yrs 10kcal/kg
15yrs 60kcal/kg
Nutrition
Essential amino acid
Non-essential amino acid
Recommend amount
Protein
breast milk 2.0g/kg
cow milk 3.5g/kg
vegetative protein 4.0g/kg
Nutrition
Saturated fatty acid
Unsaturated fatty
Linoliec acid →
Free fatty acids
Fats
≥1:2
n- 6 Linoliec
n-3 Linolenic
Nutrition
Water
Neonatal 80%1 yr 70%… …Adult 55%~60%
Infant 150ml/kgEvery 3 yrs ↓25ml/kg9 yr 75ml/kgAdult 50ml/kg
Infant Feeding---Breast feeding
Albumin 白蛋白 ↑Casein 酪蛋白 ↓Taurine 牛磺酸 ↑Glutamate 谷氨酸 ↑
Advantages
protein 3 : 2
Infant Feeding---Breast feeding
Fat Long-chain lipid acid ↑Linoleic acid ↑
Carbohydrate Lactose↑
Bacillus bifidus↑
Vitamin A/D/E ↑
Infant Feeding---Breast feeding
SIgA ↑
Lactoferrin ↑
Lysozyme ↑
Bifidus ↑
Antibody ↑
Immunization
Bacillus
Infant Feeding---Breast feeding
Natural food
Convenient feeding
Recovering from delivery
Baby-mother attechment
Others
Infant Feeding---Breast feeding
Elements of breast milk in different phase
colostrum: protein transitional milk: lipid
mature milk: stable elements
late milk: protein
0~5d
6~10d
11d~9m
>10m
Infant Feeding---Supplementary Food
2w VitD
4-6m Rice powder
7-9m meshed vegetable 、 meet 、 fruit soft noddle biscuit
10-12m soft rice 、 thick porridge 、 fine-cut vegetable 、 meat 、 bean products etc.
12-24m piece-cut food
24m- normal
Age food
Feeding priciples
Reasonable food arrangement
protein: fat: carbohydrate 1≌ : 1 : 4-5
10% 25-30% 50-60%
Food quality Feeding behavior Feeding environment
Evaluation of nutrition condition
History
Nutrition study food investigation evaluation physical examination laboratory test