Childhood Nutrition
Childhood Nutrition
Nutritional requirements To live, to grow and thrive, humans must take in nutrients from their environment Before birth there are supplied by the mother, but thereafter they must be ingested If too little is provided, the infant will not grow and may become ill, and too much may lead to toxicity or obesity
Nutritional requirements ➢ To live, to grow and thrive, humans must take in nutrients from their environment. Before birth there are supplied by the mother, but thereafter they must be ingested. ➢ If too little is provided, the infant will not grow and may become ill, and too much may lead to toxicity or obesity
Classification of nutrients (2000 Chinese dris) Energy Macronutrients protein, fat, carbohydrates Micronutrients: minerals. vitamins Other diet's components Dietary fiber, water, and others
Classification of nutrients (2000 Chinese DRIs) ➢ Energy ➢ Macronutrients protein, fat , carbohydrates ➢ Micronutrients: Minerals, Vitamins ➢ Other diet’s components Dietary fiber, water, and others
一、 Energy Function Food sources Requirement Five broad uses to which energy >Protein 9-15% intake is put: >Carbohydrate n>Basal metabolism: 50-60% 45-55% > Requirement for growth: 20-30%/>Fat 35-45% >Reduce 10 cal/kg/d Specific dynamic action: 7-8% 1g protein =4 Kcal when raise every 3 9> Requirement for physical 1g carbohydrate =4 kcal year activity: 15-20Kcal/kg/d 1g fat=9 kcal Energy lost in excreta: 10% Notes: If calories are being obtained from a variety of foods, an adequate intake of calories will usually ensure an adequate intake of essential nutrients Therefore calories should be the first item to be evaluated in assessing a dietary history
Function Food sources Requirement E n e r g y Five broad uses to which energy intake is put: ➢ Basal metabolism: 50-60% ➢ Requirement for growth:20-30% ➢ Specific dynamic action: 7-8% ➢ Requirement for physical activity: 15-20Kcal/kg/d ➢ Energy lost in excreta: 10% ➢Protein 9~15% ➢Carbohydrate 45~55% ➢Fat 35~45% 1g protein = 4 Kcal 1g carbohydrate = 4 kcal 1g fat = 9 kcal ➢<1y, 110kcal/kg/d ➢Reduce 10 cal/kg/d when raise every 3 year 一、Energy Notes: If calories are being obtained from a variety of foods, an adequate intake of calories will usually ensure an adequate intake of essential nutrients. Therefore calories should be the first item to be evaluated in assessing a dietary history
三、 Macronutrients Function Food sources Requirement >Protein is a constituent of Breast feeding all body tissues. There is a Milk production,2a/ka/d requirement for growth and egg, fish, meat, cow milk for maintenance bean etc Protein feeding 3. 5g/kg/d >In infant and children Animal protein Plant protein optimal growth depends on is better than an adequate dietary protein plant protein Feeding 4g/kg/d supply Nine essential amino acids: histidine, isoleucine leucine lysine methionine, phenylalanine, threonine, tryptophan, and valine Conditional essential amino acids: cystine taurine arginin
二、Macronutrients Function Food sources Requirement Protein ➢Protein is a constituent of all body tissues. There is a requirement for growth and for maintenance. ➢In infant and children, optimal growth depends on an adequate dietary protein supply Milk production, egg, fish, meat, bean etc. Animal protein is better than plant protein ➢ Breast feeding 2g/kg/d ➢ cow milk feeding 3.5g/kg/d ➢ Plant protein Feeding 4g/kg/d Nine essential amino acids: histidine，isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine Conditional essential amino acids: cystine, taurine, arginine
Function Food sources Requirement Energy storage and insulation against cold a cushion for internal organs Animal fat. meat Fat milk production, ≤6y,3-69/kg/d Fats are required for the plant oil, plant >6y,2.59/kg/d absorption of fat-soluble vitamins and for myelination of the cns fatty acid saturated fat: fats of animal origin(except human milk polyunsaturated fat: fats of vegetable origin
Function Food sources Requirement Fat Energy storage and insulation against cold, a cushion for internal organs. Fats are required for the absorption of fat-soluble vitamins and for myelination of the CNS Animal fat, meat, milk production, plant oil, plant 6y, 2.5g/kg/d Fatty acid saturated fat: fats of animal origin (except human milk) polyunsaturated fat: fats of vegetable origin
Function Food sources Requirement Carbohydrate To supply energy cereal, fruit, legume, Infant 10-12g/kg/d vegetable Children 12-15g/kgld three groups: Mono-saccharides, disaccharides, polysaccharides
Function Food sources Requirement Carbohydrate To supply energy cereal, fruit, legume, vegetable Infant 10-12g/kg/d Children 12-15g/kg/d three groups: Mono-saccharides, disaccharides, polysaccharides
三、 Micronutrients unction Food sources Requirement Essential mineral nimal and plant components of body food tissue Vitamins are necessary for Vitamins Meat. liver proper tissue vegetables, fruits function and for growth
三、Micronutrients Function Food sources Requirement mineral Essential components of body tissue. Animal and plant food Vitamins Vitamins are necessary for proper tissue function and for growth. Meat, liver, vegetables, fruits
With the exceptions of iron and fluoride, a well-balanced diet will provide a satisfactory intake of minerals. Iron deficiency is now the common nutritional deficiency in the world Most vitamins cannot be synthesized in the body and must be supplied in the diet Certain foods are fortified with vitamins. Addition of vitamin d to milk is mandated by law
➢ Most vitamins cannot be synthesized in the body and must be supplied in the diet ➢ Certain foods are fortified with vitamins. Addition of vitamin D to milk is mandated by law. ➢ With the exceptions of iron and fluoride, a well-balanced diet will provide a satisfactory intake of minerals. ➢ Iron deficiency is now the common nutritional deficiency in the world
四 Other diet components Function Food sources Requirement Al tissues contain <ly 150ml/kg/d water and it is the 1-3y 100ml/kg/d principal constituent for most tissue 4-6y80m|/kg/d Water Milk, soup Most chemical water Reduce reactions take place 10ml/kg/per 3 only in an aqueous years medium Loss of water. Loss in urine Loss in fecal Loss from lungs and skin(insensible water loss
Function Food sources Requirement Water ➢ All tissues contain water and it is the principal constituent for most tissue. ➢ Most chemical reactions take place only in an aqueous medium. Milk , soup, water <1y 150ml/kg/d 1-3y 100ml/kg/d 4-6y 80ml/kg/d Reduce 10ml/kg/per 3 years 四、Other diet components Loss of water: ➢ Loss in urine ➢ Loss in fecal ➢ Loss from lungs and skin (insensible water loss)