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Nutrition & Diet for Children: Simplified
Meenakshi N Mehta, Nitin J Mehta
CHAPTER 1:
Introduction
CHAPTER 2:
Background Information on Nutrition and Diet and Definitions
THE MARK OF GOOD NUTRITION
CHAPTER 3:
Categories of foods with Cultural Considerations: Vegetarian/Nonvegetarian
CHAPTER 4:
Maternal nutrition, Fetal growth and Health
BIRTH WEIGHT AND FUTURE CONCERNS
CRITERIA FOR MATERNAL UNDER-NUTRITION
CHAPTER 5:
Breastfeeding and Lactation Management
BIOCHEMISTRY AND IMMUNOLOGY
Preterm Milk
EVERY BABY MUST BE FED COLOSTRUM
Fore Milk and Hind Milk
Mature Milk
BREAST MILK IS FOR BABIES COW MILK IS FOR CALVES
Breastfeeding Problems
Breast Engorgement
Sore Nipples/Cracked Nipples
Flat/Retracted Nipples
Mastitis and Breast Abscess
“Not Enough” Milk
The Working Mother
Sick Mother
HIV Infected Mother
The Preterm Baby/the low Birth-Weight Baby
Twins
Babies with Cleft Lip/Cleft Palate
Breastfeeding and ‘Diarrhea’
Baby with Sickness
Expression of Breast Milk
Protecting, Promoting and Supporting Breastfeeding
CHAPTER 6:
Human Milk Banking
ORGANIZATION OF A HUMAN MILK BANK
Staff Pattern
Which Mothers are Eligible to Donate Milk
Donor Selection Criteria
MILK COLLECTION PROCEDURE
Collection and Storage Containers
TRANSPORT OF MILK
POOLING OF MILK
HEAT TREATMENT OF BANKED MILK (PASTEURIZATION)
MEASURES TO ENSURE SAFETY OF BANKED MILK
DISTRIBUTION OF BANKED MILK
RECIPIENTS
EFFECT OF FREEZING AND HEAT TREATMENT ON NUTRIENTS OF BREAST MILK
CONCLUSION
CHAPTER 7:
Artificial Feeding and Weaning
ARTIFICIAL FEEDING—REPLACEMENT OF BREAST MILK
Problems Associated with Breast Milk Substitutes
WEANING: COMPLEMENTARY FEEDING
Introduction
Nutritional and Developmental Issues Concerning Weaning
Good Weaning Food Must Satisfy the following Criteria
The process of Weaning
A day's supplementary feeding for a 6–8 months old baby
A day's supplementary feeding for a 9–11 months old baby
Morning
Mid-Morning
Afternoon
Evening
Night
Morning
Mid-Morning
Afternoon
Evening
Night
Home Prepared and Readymade Weaning Foods
Recommended foods
How to Develop Recipes for Weaning Foods
Commercial Weaning Foods [Readymade Weaning Foods]
15 Steps to Successful Complementary Feeding
CHAPTER 8:
Nutritional Requirements of Children
CHAPTER 9:
Constituents, Functions and Nutritive Value of Foods
ENERGY
PROTEINS
Protein Digestion and Absorption
Net Dietary Protein Calories Percent [NDP Cal %]
CARBOHYDRATES
Classification
Functions of Carbohydrates
Oxidation of Glucose and Regulation of Glucose Metabolism
FATS AND LIPIDS
Functions of Fat
Requirement of Fat
Recommended Daily Allowances [RDA]
Digestion, Absorption and Metabolism of Fats
VITAMINS
Fat Soluble Vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Water Soluble Vitamins
B-Complex
Riboflavin (Vitamin B2)
Niacin: [Nicotinic Acid and Nicotinamide] Vitamin B3
Pyridoxine B6
Pantothenic Acid
Functions
MACROMINERALS
Phosphorous
Functions
Sodium
Potassium
Functions
Magnesium
Functions
Functions
MICROMINERALS [TRACE ELEMENTS]
Iron
Functions of Iron
Daily Requirement (Table 9.17)
Iodine: [I2]
Zinc [Zn]
Recommended Dietary Intake
Fluoride/Fluorine
Functions
Copper
Functions
Selenium
Molybdenum
CHAPTER 10:
Assessment of Nutritional Status
CHAPTER 11:
Nutritional Disorders in Children
HYPOALIMENTATION MALNUTRITION
Kwashiorkor (Malignant Malnutrition or Edematous Malnutrition)
Symptoms
Marasmus
Symptoms
Undernutrition
Moderate Acute Malnutrition
Severe Acute Malnutrition
Patho-physiological Changes in Severe Acute Malnutrition
MANAGEMENT OF PROTEIN ENERGY MALNUTRITION
Domiciliary Management
MANAGEMENT OF SEVERE ACUTE MALNUTRITION
Management of complicated SAM: Facility Based Care
MEDICAL NUTRITION THERAPY
Traditional or Standard Nutrition Therapy
Medical Nutrition Therapy Composition
Ingredients
Method of Production
Micronutrient i.e. Vitamin and mineral Deficiency
Vitamin A Deficiency
Food Sources
Deficiency Effects
Recommendations
Infants
Adolescents and Adults (RDA)
Vitamin D Deficiency/Disorder—Rickets
Causes
Sources
Clinical Features
Treatment
Prognosis
Vitamin B complex Deficiency
Scurvy i.e. Vitamin C deficiency (Barlow's Disease)
Source
Age of Onset
Early Symptoms
Other Clinical Features
Diagnosis
Treatment
ANEMIA IN CHILDREN
Etiologically, Anemia is Divided into 3 Groups
Iron Deficiency Anemia
Iron Requirement: I mg/kg/day
Clinical Features
Cretinism or Iodine Deficiency Disorder
Zinc Deficiency Disorder
CHAPTER 12:
Nutritional Advice and Diet For Various Disorders and Diseases
I. RESPIRATORY INFECTIONS
II. NEUROLOGICAL DISORDERS
Williams & Wilkins Recommendations
Diet in Specific Neurologic Conditions
Ketogenic Diet in Epilepsy
Diet that Improves Memory, Cognition: Eat a Brain-boosting Diet
III. NUTRITION SUPPORT IN ACUTE, PERSISTENT AND CHRONIC DIARRHEA
Diet in a Dehydrated Child
Nutrition in Persistent and Chronic Diarrhea
IV. DIET IN LUMINAL GASTROINTESTINAL DISORDERS
1. GASTROESOPHAGEAL REFLUX DISEASE (GERD)
Recommended diet in Older Children with GERD
Cow's Milk Protein Allergy
Recommended Diet in Cow's Milk Protein Allergy
Celiac Disease (CD)/Gluten Sensitive Enteropathy
Principles of Diet
Recommended Diet in Celiac Disease
Food that is Permitted (Fig. 12.13)
Food that is NOT Allowed (Fig. 12.14)
Primary Intestinal Lymphangiectasia
Principles of Diet
Recommended Diet in Primary Intestinal Lymphangiectasia
Inflammatory Bowel Disease: (Ulcerative Colitis and Crohn's Disease)
Principles of Diet
Recommended Diet in Inflammatory Bowel Disease
V. NUTRITIONAL ADVICE AND DIET FOR LIVER DISEASE
Goals of Nutritional Therapy
Principles of Nutritional Therapy
Nutritional Management in Specific Situations
Cirrhosis/Hepatic Encephalopathy
Metabolic Liver Disease
Liver Transplant (LT)
VI. DIET IN HEART DISEASE IN CHILDREN
VII. DIET IN RENAL DISEASES
Growth Retardation and Nutritional Deficiencies
VIII. DIET IN OBESITY
Social Support and Behavior Modification
Use of Food Guide Pyramid for Children: Needs to Emphasis
Ten Key Healthful Eating Tips For Young Children
CONCLUSION
CHAPTER 13:
Nutritional Disabilities in Children
CHAPTER 14:
Growth and Development
DEFINITION
CHARACTERISTICS OF GROWTH
Growth Monitoring
Measurements
Length/height
Recommendation
SKULL CIRCUMFERENCE
Head Circumference
Physical Growth in Children (Fig. 14.2)
Weight gain
Length/height gain (Height velocity)
Gains in length
Pubertal Growth in Girls
Pubertal Growth in Boys
Development
CHAPTER 15:
Immunization
IMMUNIZATION SCHEDULE
National Immunization Schedule
Vaccine Schedule
Adverse Events Following Immunization (AEFI)
Vaccine Associated Adverse Event Reporting System (VAERS)
Contraindications for Vaccination
KEY MESSAGES
CHAPTER 16:
Nutrition Essentials for Children Involved in Sports
PILLARS OF NUTRITION
CHAPTER 17:
Food Processing and Nutrition
SECONDARY PROCESSING
Hydrogenated Oil (Vanaspati)
CHAPTER 18:
Preservation of Foods and Hygiene
TYPE OF FOODS
Foods From Plant
Foods From Animals
METHODS OF PRESERVATION
PRESERVATION OF DIFFERENT FOODS
Cereals
Vegetable and Fruits
Pickles
Fruit and Vegetable Juices
Milk and Milk Products
Fatty Foods
Bottled Beverages
18B. HYGIENE AND FOOD
General Measures
CHAPTER 19:
Pediatric Enteral and Parenteral Nutrition in South-East Asia
INTRODUCTION
Feeding the Critically III Patient
Pediatric Enteral Nutrition
PEDIATRIC PARENTERAL NUTRITION
Lipid Infusions
TEAM APPROACH TO NUTRITIONAL INTERVENTION
The way Forward
CHAPTER 20:
National Nutritional Programs in India
NATIONAL NUTRITIONAL ANEMIA CONTROL PROGRAM (NNACP)
Health Consequences
Objectives
Beneficiaries
Activities
Organization
Evaluation
Treatment of Severe Anemia
Strategies
NATIONAL IODINE DEFICIENCY DISORDERS CONTROL PROGRAM (NIDDCP) IN INDIA: CURRENT STATUS AND FUTURE STRATEGIES
Health Consequences
Objectives
Beneficiaries
Activities and Services
PRODUCTION AND DISTRIBUTION OF IODIZED SALT
NOTIFICATION FOR BANNING USE OF NON-IODIZED SALT
ESTABLISHMENT OF GOITER CELL
INFORMATION EDUCATION AND COMMUNICATION ACTIVITIES
INTERSECTORAL COORDINATION
Iodized salt Versus Iodized oil in Prevention of Iodine Deficiency Disorder
Evaluation
Areas Requiring Strengthening
NATIONAL PROGRAM FOR PREVENTION OF NUTRITIONAL BLINDNESS DUE TO VITAMIN A DEFICIENCY
Health Consequences of Vitamin A Deficiency
Objectives
Activities
Organization
Evaluation
Strategies
MID-DAY MEAL PROGRAMME
Objectives
Beneficiaries
Activities
Organization
INTEGRATED CHILD DEVELOPMENT SERVICES SCHEME
Beneficiaries
Objectives
Activities
Organization
Evaluation
USE OF ZINC IN THE NATIONAL PROGRAM FOR MANAGEMENT OF DIARRHEA
Introduction
Health Consequences
Policy on Use of Zinc in The National Program For Management For Diarrhea
CHAPTER 21:
Commercial Food Supplements
BREAST MILK IS THE BEST AND MOST ECONOMICAL FOOD FOR YOUR BABY
Infant Milk Substitutes/Formula (Table 21.1).
Infant Milk Fortifiers
Complementary Foods are Based on two Categories
These Complementary Foods can be of Four Types (Table 21.2)
High Protein Nutritional Supplements (Table 21.2)
Others (Table 21.5)
Infant Milk Fortifiers
Preparation of Baby Cereal Foods (Complementary Foods)
Preparations
High Protein Nutritional Supplements (Table 21.4)
Formula for Mothers (Pregnancy and Lactating Mother)
CHAPTER 22:
Amylase Rich Foods and Child Nutrition
BACKGROUND
Use of Fermented & Germinated Flours in Young Child Feeding
Concept of Amylase Rich Food (ARF)
Germination—The State of the Art
Which Cereal to Germinate?
Food Intake
Positive Effects of Germination on Nutrient Content
Nutrient Availability in Vitro
Cost
Storage
How to Use Amylase Rich Food?
Technological Considerations
Option 1
Option 2
Constraints
Advantages
PREPARATION OF WHEAT AMYLASE RICH FOOD
Following Steps are Involved in Preparation of Wheat ARF
Major steps: (Figs 22.1 to 22.12)
EXPERIENCE OF USING AMYLASE RICH FOOD AT LTMG HOSPITAL MUMBAI
Discussion
CHAPTER 23:
Nutrition Education
SOME TIPS FOR THE PARENTS: TO HAVE BETTER FOOD INTAKE BYTHEIR CHILDREN
Monitoring and Evaluation
CHAPTER 24:
Recipes for Food Items with Measures
1A. FOODS FOR INFANTS
Rice Preperations
SOOJI PREPERATIONS
WHEAT PREPERATIONS
RAGI PREPARATIONS
SAGO [SABUDANA] PREPARATIONS
TAPIOCA PREPARATIONS
BAJRA/JOWAR PREPARATIONS
DAL/LENTIAL PREPARATIONS
SOYABEAN PREPARATIONS
VEGETABLES AND FRUITS [FRESH] PREPARATIONS
PREPARATIONS OF MILK AND MILK PRODUCTS
VARIOUS KHICHRI
1B. RECIPES SUITABLE FOR TODDLERS [1–2 YRS] AND PRESCHOOL [2–5 YRS] CHILDREN
1C. RECIPES FOR CHILDREN 5 YEARS AND ABOVE
RECIPES FROM POTATOES: NOS 7, 8, AND 9
II. A RECIPES IN COMMON USE IN THE WESTERN REGION
Gujarat/Gujarati
II B. MAHARASHTRIAN PREPARATIONS
Roasted Chivda
IIC. RECIPES FOR PREPARATIONS FROM EASTERN REGION
Savories Based on Wheat
IID. RECIPES FROM NORTHERN REGION
IIE. RECIPES FOR PREPERATIONS FROM SOUTHERN REGION
III PROTEIN RICH NUTRITIOUS RECIPES
Soybean Preperations
III. B GROUND NUT PREPARATIONS: 1, 2, 3,
RECIPES FOR NON-VEGETARIAN PREPARATIONS: [EGGS, CHICKEN, MEAT FISH] FOR ALL THE AGE GROUPS
Egg Preperations
Meat Preparations
Fish Preperations
RECIPES FROM CHICKEN
IVB. RECIPES (MULTIMIXES) FOR NEIGHBOURING COUNTRIES FOR NON-VEGETARIAN PREPERATIONS
V. FAST FOODS-TASTE PAMPERING YET UNHEALTHY
CONCLUSION
Annexure
METHODS OF COOKING
Cooking Tips
Preparation of Salads
MEDICINAL VALUE OF SPICES AND CONDIMENTS
ADULTERATION OF FOOD
How to know Food is Adulterated?
Food Additives
Classification
WEIGHT AND MEASURERS
CONVERSION FACTORS
ALTERNATIVES TO EXPENSIVE FOODS/WAYS TO IMPROVE NUTRITIONALLY POOR DIETS
HINDI EQUIVALENTS OF INGREDIENTS
INDEX
TOC
Index
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