SCIENTIFIC BASIS FOR THE RECOMMENDATIONS ON FORMATION OF OPTIMUM FEEDING BEHAVIOR OF INFANTS


I.Ya. Kon, M.V. Gmoshinskaya, T.V. Abramova

FSBHCI "SRI of Nutrition ", Moscow
The article considers differentiated recommendations aimed to formation of optimal feeding behavior of infants and children from one to three years. Data indicating the important role of proper nutrition for pregnant and lactating women as one of the key factors in the formation of the stereotype of child nutrition are presented. The question of the mode of infant feeding in baby-led feeding is discussed. In the article, data on the organization of complementary foods as an important stage in the formation of feeding behavior of the child take a great place to. Particular attention is paid to the organization of nutrition for older children when the child starts to get used to the "family table". Processes of digestion, the activity of digestive enzymes, the state of the mucous membrane of the gastrointestinal tract (GIT) and masticatory apparatus, protective systems of children aged from 1 to 3 years are more developed and more adapted to the use of "hard adult" food as compared to children younger than 1 year. At the same time, the reduced activity of digestive enzymes and increased sensitivity of immature gastrointestinal mucous membranes to the action of mechanical and chemical irritants are retained. Given the immaturity of the digestive organs and the masticatory apparatus, infants require special cooked foods and dishes. An example of set of products for children from one to three years is presented. Given that the milk and dairy products are important source of high quality protein (about 3 g/100 ml), calcium and B2 vitamin for in children older than 1 year, the article represents "third formulas" and dairy drinks, products that are based on cow's milk with optimized composition of micronutrients and can be widely used in the nutrition of young children. However, some children are extremely reluctant to drink milk and dairy drinks. Therefore, new types of products with a high content of milk and high organoleptic qualities - cocktails and desserts - were developed. An important feature of all kinds of drinks and desserts is that they have sweet taste, whereby they can be used as an alternative to confectionary products.

About the Autors


I.Ya. Kon - MD, Prof., Chief Researcher at the Laboratory of age-related nutrition FSBHCI "SRI of Nutrition"
M.V. Gmoshinskaya – MD, Leading Researcher at the Laboratory of age-related nutrition FSBHCI "SRI of Nutrition"; tel. 8 (495) 698-53-63
T.V. Abramova – Researcher at the Laboratory of age-related nutrition FSBHCI "SRI of Nutrition"


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