Nutrition during Infancy and Early Childhood.pdf

7/28/2019 Nutrition during Infancy and Early Childhood.pdf

1/17

Nutrition during Infancy and

Early Childhood


2/17

This includesAAdequate nutrition during pregnancy

PPromotion of breastfeeding

PProper weaning Balanced foods

with enough protein/caloriesFoodsafetyCorrect weaning techniques

GGood nutrition during pre-school

years


3/17

Costs of Malnutrition: Mother

MMaternal malnutrition was one of the most importantfactors contributing to death during pregnancy or childbirth(Mitra& Choudry2002)

OOver 100,000 women worldwide die each year as aresult of iron-deficiency anemia alone (UNICEF 2004)

DDeficiencies of iodine, folate, vitamin A, zinc, and proteinalso dramatically increase risk of maternal and infant

mortality


4/17

Costs of Malnutrition: ChildPPreterm birth

IInfant mortality

LLow birth weight

GGrowth retardationStuntingLow IQ

DDevelopmental delaysPhysical and mental

PPredisposition to diseases

RReduced earning capacity: up to 10% decrease in life

long earnings (World Bank, 2006)


5/17

Cost of Malnutrition: Society

IIncreased health care costs

DDegradation of human resourcesLateschoolingLower level of education andtechnical skills

DDisruption of family lifeMore time/moneyspent taking care of sick child

LLower GDP: 2-3% loss (World Bank, 2006)


6/17

Invest in Childhood Nutrition

EEasy to accomplishEducationBasichealth care Availability of proper

weaning foods Pre-school andelementary school feeding

IIt pays for itself In the US, every $ spentin health care of children save $4 over lifetime W.I.C.Improves social lifeIncreased productivity


7/17

Nutrition during Pregnancy

At no stage in life is nutrition more crucial thanduring fetal development and infancyAdequatenutrition is essential for:

EEssential tissue formation

NNeurological development

BBone growth


8/17

Breastmilk is best milk

HHuman milk is unique in its physical structure,types and concentrations of

protein,fat,carbohydrate, vitamins,minerals,enzymes,hormones,growth factors, hostresistant factors, inducers and modulators of theimmune system, and anti-inflammatory agents

((IOM, 1991)


9/17

Characteristics of BreastmilkBBreastmilk is a uniquely designed human infant food

TThe first milk that is produced right after birth is calledcolostrum

CColostrum is rich in immunoglobulins that protect againstbacteria and viruses CColostrum with its high protein and lowfat content is ideally designed to meet the nutritional needs of

the rapidly growing newborn

BBreastmilk provides all the necessary nutrients in the rightamounts for the first year of life


10/17

Contraindications to Breastfeeding

IIn general there are very few true contraindications tobreastfeeding

BBreastfeeding may not be possible when mother has seriousinfectious or other illnesses, addictions to drugs, medicationsor treatments are contraindicated during breastfeeding

IIf an infant has a metabolic disease that requires special infant

formula


11/17

Weaning

BBy age 4 to 6 months, most infants reach a point intheir development in which they can benefit fromhaving foods other than breastmilk or infant formulaadded to their diets

RRecommendations for starting solid foods shouldtake into account the infants developmental stageand nutritional status;coexisting medical conditions;social factors; cultural, ethnic and religiouspreferences of the family; financial considerationsand other pertinent factors


12/17

Readiness to tolerate solid foods

IIntestinal track is developing

AAbility to digest and absorb proteins, fats, andcarbohydrates, other than those in the breast milk or

formula, increases rapidly

KKidneys are developing the ability to excrete thewaste products from protein foods

TThe infant is developing the neuromuscularmechanisms needed for recognizing and accepting aspoon, masticating, and swallowing nonliquid foods


13/17

Protein-Calorie Recommendations

Age Calories Protein

Birth to 0.5 months 108Kcal/Kg 2.2 gms/Kg

0.5 to 12 months 98 Kcal/Kg 1.6 gms/Kg

1 to 3 years 102 Kcal/Kg 1.2 gms/Kg

4 to 6 years 90 K cal/ Kg 1.1 gms/Kg


14/17

Limitations of Traditional Weaning Foods

CCereal basedBulkyStomach fillers

IInadequate proteinQuantityQuality

MMicronutrient deficiency IronVitamin A


15/17

Role of Soy Protein

IIt containsall 3 macro nutrientsall essential aminoacidsHas good quality fatty acid profilemostmineralsall important vitaminsexcellent source offiberSoy contains many photochemicals

AAllergiesRare


16/17

Developmental Delays Affecting Feeding skills

Infants may be developmentally delayed in their feeding skills due to:

PPrematurity

MMultiple hospitalizations

LLow birth weight

DDepressionFFailure to thrive

NNeuromuscular delay

BBeing abused

AAbsence of oral feeding (fed via tube or intravenously) for extended periods

CCleft lip or cleft palate

MMedical condition, like Downs syndrome or cerebral palsy


17/17

Problems related to early and late introduction of solids

Infants who are fed solids before they are ready may:CChoke on foods

DDevelop food allergies

CConsume less than the adequate amount of breast milk or

formula Infants who are not introduced to solids when readymay:

RReject food when introduced at a later stage

NNot consume an adequate variety and amount of food tomeet their nutritional needs

Nutrition during Infancy and Early Childhood.pdf

Documents