This article presents the latest recommendations for infant nutrition and the current rules for vitamin D and K supplementation. Proper expansion of the diet of the youngest children, ensuring coverage of the need for all nutrients, is a prerequisite for their proper development. The first part of this article contains general information on the introduction of new products into the diet of an infant and the rules concerning the introduction of gluten. Also described are recommendations for feeding with modified milk, cow's milk, goat's milk, sheep's milk, eggs, as well as the use of dietary fats, sugar and salt.
Junior milks
Junior milk is not recommended as a primary beverage in children under 1 year of age. According to the manufacturers' recommendations, the group for which they are intended is children aged 1.-3 years. According to current expert opinion, they are not essential for proper nutrition in this age group as they have no advantage over other products included in a proper diet, such as cow's milk formula.
Dietary fats
Infants and young children up to 3 years of age should be given dietary fats in addition to complementary products (e.g. vegetable soup). These can be: butter, vegetable oils (e.g. olive, rapeseed) and soft margarines with a low content of trans fats as declared by the manufacturer (less than 1%). Trans fats belong to the group of unsaturated fats, excessive consumption of which has a negative impact on health, leading to cardiovascular diseases.
Egg
It can be introduced into the child's diet at the same time as other complementary foods. The hen's egg, especially the yolk, is a source of fat, calories, B vitamins and iron. Previously, it was recommended to give the yolk first and only in the following months the egg white. Currently, neither elimination nor delayed introduction of the whole egg is recommended for both healthy children and those from families at risk of allergic disease. The egg should be introduced in cooked form (due to the risk of Salmonella spp. infection that can develop in raw egg).
Sugar and salt
According to current recommendations, sugar should be avoided in the infant's diet due to, among other things, an increased risk of caries, as well as table salt, which increases the risk of hypertension in later life. Salted and sweetened foods can have an impact on the formation of abnormal food preferences and the child's later health. Very salty foods such as pickles, salted meats, stock cubes or powdered soups should have no place in a toddler's diet. Remember not to sweeten drinks (water, tea) or foods with sugar or sugar-based fruit syrups.
photo: panthermedia
Water
Water is an essential component of the human body. The water requirement of infants, per kilogram of body weight, is 4 times higher than that of adults and is about 700 ml/24 h in the first six months of life and about 800 ml/24 h in the second six months of life. Breast milk is a sufficient source of fluid for healthy infants up to 6 months of age. In the following months, babies should be fed mainly with water. It is important to get the baby used to drinking water instead of juices, as this will help to shape taste preferences and reduce the risk of obesity in later life. According to experts, spring water or natural mineral water - low-mineralised, low-sodium, low-sulphate - is best for babies. Not all bottled waters are suitable for young children. Information about the type of water is included on the label. Low mineralised water is water in which the total mineral salt content does not exceed 500 mg/l. Natural mineral waters should be given to the child to drink. They should not be used in the preparation of meals. Well water should not be used as it can be particularly dangerous to consume due to possible contamination with nitrates and nitrites.
The second part of the article can be found at this link.
