Sometimes the baby does not have enough mother's milk or the woman cannot breastfeed the baby for certain reasons. In these cases, formulas adapted for infants come to the rescue. Baby formula Baby Istrinsky is a fairly well-known domestic product that is popular among modern mothers. Due to its composition and ease of preparation, this mixture can easily compete with imported products, while its cost is an order of magnitude lower.
Malysh Istrinsky mixtures are not inferior to imported analogues, and at the same time cost several times cheaper
Information about the Malysh brand
The Nutricia company began its activities in Russia back in 1994. Its main partner was a dairy production plant in the city of Istra. This company has been successfully producing baby food since 1974. “Baby” and “Baby” are familiar to our grandmothers and mothers. Much has changed since then; the plant's products now meet international standards. This was achieved thanks to the latest equipment and the introduction of appropriate technologies. The name of the company has also changed, now it is LLC Baby Food “Istra-Nutritsia”. Today the company produces infant formula called Baby Istrinsky.
Product Catalog
The company's products will satisfy the nutritional needs of children from 0 months to 3 years. The mixtures are suitable for children without a tendency to allergies and gastrointestinal problems. The common basis for all types of mixtures is skim milk, whey enriched with vitamins and minerals. Let's look at three types of products and the features of each type of packaging:
- Baby Istra 1 formula is suitable for feeding infants up to 6 months. This mixture can be offered to a child from birth; it does not cause allergies and contains the entire range of necessary elements for the normal growth and development of the baby.
- Baby 2 – powder for preparing food for babies from six months. In addition to whey, its components can be oatmeal, rice and buckwheat flour. This composition is most favorable for the development of the baby, whose body requires more than before. All ingredients are carefully balanced, so this mixture will fully cover the child’s nutritional needs.
- Milk for infants over 1 year of age. This healthy mixture contains not only carbohydrates, fats and proteins in the right ratio - it also contains a list of 16 vitamins and microelements.
Milk Baby is a fortified infant formula for feeding children over one year of age. Nutrition up to 6 months: Baby 1
Baby Istra 1 formula is intended for children from 0 to six months; it is based on whey proteins. To obtain them, cow's milk protein is processed - casein is extracted from it, which is difficult for the child's body to digest. Due to the thoughtfulness of the composition, when using the Baby Istra 1 mixture, the baby does not experience allergies or problems with the gastrointestinal tract. If a child switches to formula after breastfeeding, it is advisable to introduce it gradually to avoid a negative reaction to a sudden change in food.
The composition of the powder for preparing infant formula Baby Istra 1 includes Omega 3 and 6 fatty acids. These substances have a very beneficial effect on the development of the child. They are found in fish oil and vegetable oils. In this case, palm oil is used. Theoretically, this component can reduce the body's ability to absorb calcium, but studies of this kind have not yet been conducted and confirmation of this theory has not been found. Another component in the composition - L-tryptophan - is used to treat nervous disorders, insomnia, and all kinds of psychoses. This substance is found in significant quantities in cow's milk protein.
Baby mixture does not contain:
- Polyunsaturated fatty acids, which are extremely important for the baby’s brain.
- Prebiotics - these substances help the intestines work efficiently; their task is to create favorable conditions for the growth and reproduction of beneficial microflora.
- Probiotics are live microorganisms that are needed to populate the intestines with microflora that promote high-quality digestion of food. Probiotics work more effectively when teamed with prebiotics.
- Nucleotides - these substances take part in most metabolic processes in the body.
Next, let's look at the quality and quantity of carbohydrates. From the labels on the packaging you can find out that lactose acts as carbohydrates, it makes up about 70% of the total. The remaining carbohydrates are maltodextrin, which is essentially molasses, which makes the dairy product sweet. Compared to breast milk, the percentage of this substance exceeds the norm by 15-30 times, that is, it should be only 1-2%. This amount of maltodextrin in the product increases the time when the child remains full, but experts note that a high percentage of this substance can negatively affect the child.
Full product composition:
Nutrition from six months: Baby 2
Baby Istrinsky formula, intended for feeding children from 6 months, is only partially adapted to human breast milk. This means that the balance of fats and acids in it is somewhat different from milk, and it also does not contain demineralized whey.
Carbohydrates are represented by lactose, sucrose and starch, which is definitely not recommended for consumption by children under six months. However, the product is completely suitable for feeding older children - it is important to simply follow the age recommendations.
The nutrition package for infants aged six months and older certainly contains flour, which helps improve the digestibility of milk protein. Today this mixture is presented in 3 types, the composition of which differs in the type of cereal:
- The mixture Baby with buckwheat flour allows you to saturate the baby’s body with amino acids and minerals, it is well absorbed. Of particular value is iron, which buckwheat is rich in. This product is highly satiating and helps infants with a good appetite to withstand the periods between feedings.
- Milk mixture with oatmeal Baby Istra contains magnesium and potassium, which promote good intestinal function. Children who consume this product will not have problems with bowel movements.
- Baby with rice flour is indicated for use by children who have sensitive intestines, since this mixture protects the gastrointestinal tract from irritating factors and saturates well. In addition, rice flour adds sweetness to the product, which children usually like.
All varieties of Baby formula include vitamin D2, as well as vegetable oil. These components are necessary for the prevention of rickets.
Pediatricians recommend choosing a formula for a baby from six months old, focusing on his stool. If the child has normal digestion and daily stools of normal consistency, he can consume a mixture with buckwheat flour. If your baby's stool is irregular or there is a tendency to constipation, a mixture with oatmeal is suitable. Baby food with rice flour will appeal to mothers of those babies who often have diarrhea.
A mixture with oatmeal helps normalize intestinal motility and relieves the child from constipation Baby formulas are available in different forms for the convenience of parents. You can choose a powder that is diluted with water, or you can buy a dry mixture that requires cooking. In any case, you should strictly adhere to the dosage indicated on the product box. If the milk turns out to be too thick, the child’s body will receive an additional load, making it unable to digest and absorb the excess nutrients.
- It is important that food for the baby is prepared immediately before feeding in order to avoid the possible growth of pathogenic bacteria. For the same reason, it is strictly forbidden to feed the baby with leftover milk after a few hours.
- It is also dangerous to heat the prepared mixture in the microwave. Lumps may form in the milk and cause burns.
- It is necessary to strictly adhere to the indicated dosage, do not add other products to the diet (milk powder, cereal powders, etc.).
- Any product, even an adapted mixture, should be introduced into the baby’s diet gradually, carefully monitoring the body’s reaction.
Cooking diagram
To properly prepare food for Baby Istra 1, the dosage should be calculated according to this table. To obtain 100 ml of product, you need to take 3 scoops of powder and add 90 ml of water. One spoon contains 4.4 g of mixture.
The Baby mixture for the second half of the year also needs to be diluted at the rate of 3 scoops per 90 ml of water, which will ultimately give 100 ml of the finished product. This powder is slightly heavier than for newborns; one scoop contains 4.7 g. The table shows the dosage:
Step-by-step instruction
Before diluting the mixture for a baby, you should wash your hands and then sterilize the container. Then follow the instructions:
- Boil water, cool it to 45˚C.
- According to the table, measure the required amount of water and pour it into the bottle.
- Scald a measuring spoon with boiling water and dry.
- Using this spoon, scoop up the required amount of powder; if it turns out to be a heap, remove it with a knife.
When measuring the mixture, the spoon must be taken without a slide, otherwise the dosage will be violated - Pour the powder into a bottle of water (see also:).
- Close the bottle with a cap and shake thoroughly to obtain a liquid of uniform color and consistency.
- Remove the plug and put on the nipple.
- The temperature of the finished product can be checked. To do this, you need to drop some milk on your wrist. If you don't feel any burning or cold, the mixture is at the right temperature.
Storage rules
You can store an opened package of Baby food for no longer than three weeks. To do this, you need to close it tightly and place it in a cool place where light does not reach. The humidity in the cabinet should not exceed 75%, and the temperature should not be higher than 25˚C. If it is a hot summer, the mixture can be stored in the refrigerator on the door or on the bottom shelf.
When purchasing formula for an infant, remember that it is important to follow safety rules. Do not buy an expired product, or a mixture with an opened package. No one can guarantee that the finished product will not harm the child. When preparing the mixture, you should also follow the rules - sterilize the bottle and wash your hands thoroughly (we recommend reading:). Precautionary measures will help to avoid troubles and will guarantee the child’s health.
I was looking for various information on the Internet about the nutrition of infants, nutritional supplements, etc... It’s relevant for me and I came across this document - who might be interested in reading how they recommended feeding infants in the Soviet Union - when to give complementary foods and what to feed... A lot of letters))) ))))
I approve
Head of the Main Department
Treatment and preventive care
Children and Mothers Ministry
Healthcare of the USSR
NUTRITION FOR CHILDREN IN CHILDREN'S HOMES
Methodological recommendations were prepared by the Institute of Nutrition of the USSR Academy of Medical Sciences (Prof. E.M. Fateeva, Candidate of Medical Sciences L.M. Belkina, L.I. Basova), the Main Directorate of Treatment and Preventive Care for Children and Mothers of the USSR Ministry of Health (Ph.D. .Sc. L.V. Druzhinina), Kyiv Research Institute of Pediatrics, Obstetrics and Gynecology (Prof. V.D. Ott).
Organizing a balanced diet that qualitatively and quantitatively corresponds to the physiological needs of a growing organism is especially important in an orphanage, where children are often admitted from the first days of life, weakened, from socially disadvantaged families or from hospitals with symptoms of hospitalism and other health conditions.
In recent years, there has been an increase in the intake of children in orphanages with various lesions of the central nervous system (genetically determined diseases, congenital deformities, birth injuries, etc.), the organization of nutrition of which requires great attention and an individual approach.
It is known that nutrition is the most important environmental factor that determines the child’s health, and the main measure for the prevention of premorbid nutrition-dependent conditions, most common in early childhood - rickets, chronic eating disorders, exudative diathesis, anemia. Rational nutrition helps to increase the immune reactivity of the child’s body and thereby reduces the incidence of acute respiratory viral infections, intestinal infections, and dysbacteriosis.
Currently, new standards for children's nutritional and energy needs have been approved, which make it possible to rationalize the nutrition of children in orphanages.
In accordance with the Resolution of the Central Committee of the CPSU and the Council of Ministers of the USSR adopted in January 1985 “On measures to improve the medical and sanitary provision of orphans and children left without parental care in orphanages, orphanages and boarding schools,” allocations for feeding children in orphanages. At the same time, for children with tuberculosis intoxication, children with chronic dysentery, the weakened and the sick in the isolation ward, a 15% premium has been retained. This makes it possible to more widely purchase fresh fruits, fresh and canned juices, specialized children’s fruits, vegetables and canned meats, as well as donor milk for children.
Feeding and nutrition of children in orphanages should be built, first of all, taking into account the satisfaction of their needs for nutrients, as well as the individual developmental characteristics of each child and the conditions of education in the team.
Children's nutritional and energy needs
The amount of children's need for nutrients and energy is determined by the level of basal metabolism and heat production, growth rates, degree of muscle activity and spending on overcoming stressful situations.
The daily requirement for protein during breastfeeding is 2.0 - 2.5 g/kg of the child's body weight. With mixed and artificial feeding with adapted formulas, it increases to 3.0 and 3.5 g/kg; unadapted - up to 4 g/kg body weight per day. After the introduction of complementary foods, the daily protein requirement during artificial feeding remains at the level of 4 g/kg body weight.
The need for fat changes with age and does not depend on the type of feeding. In children during the first 4 months of life it is 6.5 - 6.0, from 4 to 9 months 6.0 - 5.5, from 9 to 12 months - 5.5 - 5 g/kg of the child’s body weight per day.
The need for carbohydrates during the first year of life remains approximately the same for all types of feeding and types of milk formulas and amounts to 12 - 14 g/kg body weight per day.
At the age of 1 - 3 years, the growth rate of a child slows down: to gain body weight, only 1 - 2 g of protein, the same amount of fat and 30 calories are required daily, while in the first year of life these costs were 2 - 5 g and 70 calories. Energy expenditure on physical activity increases to 15% - 350 kcal per day compared to 80 - 250 kcal in the first year of life. Accordingly, children's need for energy, but not plastic, nutrients increases.
The need for water for infants is 150 - 100 ml/kg, for children 1 - 3 years old - 100 - 70 ml/kg body weight per day. The main part of it is covered by the liquid contained in milk and other products. The additional amount of liquid (water) can be 100 - 200 ml per day, especially in the hot season.
Based on the above standards for the physiological needs of children in the first year of life for nutrients and calories, it is necessary to take into account the peculiarities of raising children in a boarding school. In an orphanage, children are constantly in a group, which determines a special state of children’s neuropsychic activity - insufficient communication with adults, constant contact with children, more frequent occurrence of conflict and stress conditions, noise exposure. As special studies show, a child spends a certain amount of energy to overcome these negative influences - about 10% more than a child raised in optimal home conditions. Accordingly, the child’s need for basic nutrients increases. Therefore, in an orphanage, the prescription and correction of nutrition for children should be carried out according to the upper limit of physiological norms (taking into account the child’s tolerance to food).
Organization of feeding children in the first year of life
When children in the first months of life are admitted to the orphanage, natural feeding should be preserved in every possible way for them, conducting explanatory work with mothers, providing them with the necessary conditions for feeding their children and expressing milk (a convenient place for feeding the baby, soap, a clean towel and cotton wool, boiled water for breast washing, sterile containers for expressed milk, disinfectants for treating the nipple).
To feed newborns and children in the first months of life in orphanages, colostrum and transitional milk obtained from maternity hospitals can be successfully used. It is only necessary to properly organize its disinfection: in order to avoid curdling of protein-rich colostrum milk and melting of fat, pasteurization is carried out for no more than 2 - 3 minutes.
Donor milk should be given to children raw whenever possible. This can be done with a thorough examination of donors and ensuring strictly aseptic conditions when collecting milk - breast treatment and pumping are carried out in sterile containers in the presence of a nutritionist or other medical personnel of the orphanage. Milk expressed under such conditions can be used without pasteurization within 12 hours, provided it is stored in the cold.
To provide children with breast milk, it is necessary to maintain contacts with donor points in children's clinics and maternity hospitals, paying for donor milk according to accepted tariffs. To feed children in the first two months of life and weakened ones, wet nurses should be involved, providing them with nutrition according to the nutritional standards of women in maternity hospitals.
When using dry adapted milk formulas, it is important to pay attention to the correct method for reconstituting them based on the data indicated on the label and the number of children needing the formula. It is necessary to strictly follow the instructions regarding the amount of dry powder, since the use of too or insufficiently concentrated mixture is equally undesirable.
It is convenient to use liquid and paste-like dairy products for children, which are currently produced not only by dairy kitchens, but also by industrial enterprises. Their range and instructions for use are given in the recommendations<*>.
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<*>“The use of liquid and pasty dairy products of baby food in children of the first year of life”, N 08-14/14 dated 07/18/82.
In the conditions of a child's home, it is advisable to use ready-made acidophilic mixtures “Malysh” and “Malyutka”<*>, as well as their preparation from unleavened mixtures<**>. Dry starter cultures for preparing acidophilus mixtures, as well as kefir, cottage cheese and yogurt can be purchased at starter shops<***>.
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<*>“The use of acidophilic mixtures “Malyutka” and “Baby” for feeding healthy and sick children 1 year of age”, N 08-14/7-14 dated 06/12/80.
<**>“Preparation of liquid adapted milk formulas “Malyutka” and “Baby” (addition to Instruction N 08-14/3-14 dated 04/13/80), N 08-14/1 dated 03/23/83.
<***>Address: Omsk, 644008, st. Krasny put, 163, Siberian branch of VNIMI, starter shop; Moscow, Lyusinovskaya st., 35, starter shop, tel. 236-31-65, applications are submitted once a quarter for at least 5 doses, each of which is designed to ferment 2 liters of milk.
Focusing on the feeding scheme (Appendix 4) and the magnitude of children's need for nutrients, it is necessary to promptly introduce corrective additives (juices, fruit purees, yolk, cottage cheese, vegetable oil) and complementary feeding products (vegetable purees, porridges, meat purees) into their diet.
If there are difficulties in supplying children with fresh fruits and vegetables, as well as during the winter and spring seasons of the year, you should use specialized canned fruits and vegetables. To prepare porridges, it is advisable to use vitamin-enriched milk cereal concentrates for young children. Specialized canned meat facilitates the labor-intensive preparation of these dishes in catering units and provides children with products of high nutritional and biological value. It is convenient to have a certain supply of such canned food (their shelf life is up to 2 years) to replace meat, fruits, vegetables in case of interruptions in their delivery, as well as to individualize the nutrition of individual children (with signs of anemia, intolerance to certain foods, selective appetite, etc. .).
Before use, canned food is heated in a water bath; vegetable or butter is added to vegetables in an amount of 2.5 - 3%.
In accordance with the instructional letter of the Ministry of Trade, the Ministry of Education and the Ministry of Health of the USSR dated March 31, 1980 N 08-5/23-5, food bases are obliged to satisfy the demand of orphanages for these (and other) products according to pre-submitted applications for the year, quarter, month.
Organization of the process of feeding children
Group staff must prepare everything in advance for feeding children - dishes, pacifiers, heat food taken out of the refrigerator, measure out individual amounts of food. You should ensure a calm environment in the group, feed the more restless children first, feed in your arms and not in their beds; those who know how to sit - at a special 2 - 3-seater table. Feed only according to appetite, do not force-feed.
The staff is obliged to strictly follow the doctor’s instructions on the children’s diet and its individualization, monitor the child’s behavior during feeding, his appetite, reaction to new types of food, and inform the doctor about the results of his observations. The nurse keeps records of the food actually received by the child (for each feeding for each type of food) immediately after feeding.
The doctor makes calculations based on these data. Upon admission, when nutrition is prescribed, then 3 - 5 - 7 days after the child’s adaptation, when it is possible and necessary to make a correction and give the child all the amount of food he is entitled to and the amount of food ingredients corresponding to his needs, and then once a month, and if necessary (hypotrophy, prematurity, sick children, etc.) - more often.
As a rule, in one group there should not be more than two feeding modes, including in the slider group, where younger children receive food according to the feeding schedule, and older children according to the menu.
In infant groups, nutrition sheets are kept for each child under 9 months of age (registration form 128), in which the doctor writes down the prescribed meals, and the group nurse notes the amount of food the child actually receives for each feeding.
In addition to individual sheets, there must be a portion holder in the group. It indicates the names of all children, the feeding hours of each child and the nutrition prescribed by the doctor.
APPROXIMATE SHAPE OF A PORTIONER
┌───┬──────────┬──────┬──────────────────────────────────────────┐
│ N │ Last name │Who- │ Assignment of food for each feeding │
│p/p│ │rast ├─────┬──────┬─────┬─────┬─────┬──── ─┬───── ┤
│ │ │ │ I │ II │ III │ IV │ V │ VI │ VII │
│1. │Ivanov S. │1 month│6 hours │9 hours │12 hours │15 hours │18 hours │21 hours │24 hours │
│ │ │ │mixture│mixture │ │
│ │ │ │"Ma- │"Ma- │ │
│ │ │ │lysh" │lyutka"│ etc. │
│ │ │ │110 │100 │ │
│ │ │ │ │tv. 5 │ │
├───┼──────────┼──────┼─────┼──────┼─────┬─────┬─────┬─────┬─────┤
│2. │Petrov V. │3 months│6 hours │9.30 │13 hours │16.30│20 hours │23.30│ │
├───┼──────────┼──────┼─────┼──────┼─────┼─────┼─────┼─────┼─────┤
│3. │Sidorov P.│7 months│6 hours │10 hours │14 hours │18 hours │20 hours │ │ │
└───┴──────────┴──────┴─────┴──────┴─────┴─────┴─────┴─────┴─────┘
The portion monitor is hung in a visible place in the group and helps the staff receive food in a timely manner, properly organize the process of feeding children, and accurately follow the doctor’s orders.
Features of feeding children first
Four months to live
As already mentioned, in the nutrition of children in the first months of life, it is extremely important to preserve at least a small amount of mother’s or donor milk, which, although not equivalent to the composition of mother’s milk, still has its main positive qualities.
If it is necessary to transfer a child to artificial feeding, even when using adapted formulas, it is advisable to do this not too forcefully, since the body’s adaptation to a qualitatively new diet, the restructuring of the digestive system, metabolic processes and mechanisms regulating homeostasis do not occur immediately and not smoothly for all children.
Adapted mixtures currently produced by the domestic industry include “Detolakt”, “Malyutka”, “Malysh”, dry and liquid “Vitalakt”, fermented milk versions of these mixtures, “Balbobek”. “Ladushka”, “Novolakt”, “Kroshechka” are being prepared for release. Imported mixtures are available for sale - “Tutelli”, “Linolak”, “Robolact”.
In children's diets, it is advisable to combine fresh and fermented milk adapted mixtures. The amount of the latter can be 1/4 - 1/2 of the daily volume of food.
Unadapted products include fresh and fermented milk products with 5% sugar - whole milk, kefir, Biolact, Baldyrgan, Matsoni, Narine, etc. All of them contain excess protein, salts, deficient in fatty acid composition , the amount of vitamins C, A, E and iron (except for Biolact and Baldyrgan). They are recommended for children over 6 months. In the absence of acidic adapted mixtures, they can be given from 3 months with appropriate adjustment of the diet. The latter should consist of an additional dose of vitamin E to the diet in the amount of 3 mg, vitamin A - 0.3 mg, B1 - 0.3 mg, folic acid - 0.3 mcg, vitamin C - 20 mg, vegetable oil - 5 ml, iron preparation (lactate, sulfate, gluconate or reduced iron) - 300 mg per day, 100 mg per dose.
The diet of children in the first 4 months of life depends on their age, functional maturity and health status. During the first days after admission, the child’s nutrition is based on what products and in what quantities he received in another institution or at home. Then a regimen is established with the number of feedings 6 times a day (for weak children - 7 times). Between feedings there is an interval of 3.5 or 3 hours and a night break of 6.5 - 6 hours.
With all types of feeding, the approximate daily amount of food required by a child with an average body weight is 1/5 body weight (600 - 900 ml) from 10 days to 2 months, 1/6 body weight (800 ml) from 2 to 4 months. - 1000 ml). To determine the daily amount of milk for a child in the first 10 days of life, the number of days of life must be multiplied by 80 (for body weight below 3200 g - by 70).
The approximate prescribed amount of food is specified within 2 days, taking into account the child’s appetite. At the same time, the chemical composition of the diet is calculated based on the content of proteins, fats, carbohydrates and calorie content per kg of body weight. The diet is assessed in accordance with the physiological requirements for the specified nutrients. If necessary, a correction is carried out followed by a control calculation of nutrition.
Leveling out the deficiency or excess of protein in the diet is most often done by adding or reducing the portion of cottage cheese (see example of calculating nutrition).
To correct fat deficiency, you should first use refined vegetable oil. Cream and butter contain insufficient amounts of polyunsaturated fatty acids and vitamin E, and the child receives enough of them in other dairy products.
When adjusting carbohydrate content, the proportion of sugar (sugar syrup) in the diet is taken into account. If there is an excess of carbohydrates, reduce the amount of sugar added to cottage cheese, juices, etc. You should not use sugar syrup to sweeten dishes uncontrollably.
Specific prevention of rickets (vitamin D) is carried out using adapted mixtures, which contain 1000 IU of vitamin per 1 liter. The daily physiological need for vitamin D - 400 IU is satisfied if the child receives at least 400 ml of the mixture “Malyutka”, “Malysh”, “Vitalakt”, “Detolakt”, etc. When feeding with donor milk and unadapted formulas, specific prevention of rickets is carried out using vitamin D preparations<*>. With natural feeding, you can limit yourself to nonspecific preventive measures. If these measures are not enough and the child shows signs of rickets, then vitamin D is prescribed<*>.
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Corrective food additives
Even with natural feeding and the use of adapted formulas, from the first month of life, children need some food additives - carriers of vitamins, minerals, organic acids, pectin, etc. For this purpose, fruit and vegetable decoctions, juices, grated fruits, and yolk are introduced into the children's diet. Fruit or vegetable decoctions from carrots, beets, cabbage, apples, dried rose hips begin to be given from 3 weeks of age with drops up to 80 ml per day by 1.5 months.
From 3 weeks - 1 month, vegetable and fruit juices are introduced in drops up to 20 - 30 ml by 2 months and 50 ml by 4 months. It is better to prepare juices in the catering unit of the child’s home from apples, citrus fruits, pomegranates, various berries, carrots, cabbage, beets, etc.
From 1 - 1.5 months of age, you need to introduce puree from apples or other fruits from 1/4 - 1/2 teaspoon up to 50 g by 4 months.
The method for preparing juices and purees is given in Appendix 6.
In the absence of natural products, canned fruit and vegetable juices and purees should be used for baby food.
From 3 months, the child’s diet includes the yolk of a hard-boiled chicken egg as a source of many essential nutritional factors: amino acids, polyunsaturated fatty acids, potassium, iron, microelements, fat-soluble vitamins. It is administered with a small portion (1/8 - 1/6 of the yolk), increasing its amount to 1/2 of the yolk by 4 months.
Give the yolk well mashed with 1 - 2 tsp. mixture at the beginning of feeding. It is better to give it to the child from a spoon so that he receives the entire prescribed portion.
Nutrition for children over 4 months
With normal child development, complementary foods are introduced from 4 to 4.5 months of age. The number of feedings from the moment of introduction of complementary foods is reduced to 5 times a day. By the end of the first year of life, well-developing children can be transferred to 4 meals a day. The volume of food in the second half of life remains within 1 liter (kg), and the nutritional value and calorie content of the diet increases due to the introduction of more concentrated products.
Complementary feeding usually begins with the introduction of vegetable puree. This is due to the fact that vegetables, compared to cereals, contain more vitamins, especially ascorbic acid, iron, potassium, microelements, pectin, fiber, and relatively few energy substances (except potatoes), protein and phosphorus, of which there are 4 in the diet -A month-old baby is usually enough. All types of vegetables, including leafy ones, are used to make purees. It is better to limit the share of potatoes in vegetable puree to 1/2 of the volume of the dish, since it contains relatively a lot of starch and phosphorus. It is advisable to prepare mixed purees from 2 - 5 types of vegetables and add yolk to it, maybe cottage cheese, and later meat. You can use imported dry vegetable and vegetable-fruit mixtures “Babymix”, “Frutolino”.
At 4.5 - 5 months of age, a second complementary food is introduced in the form of milk porridge from various cereals or cereal flour. Buckwheat, oatmeal, rice, semolina, as well as concentrates of fortified cereals for baby food are used. To improve the nutritional value of porridges, they can be prepared with the addition of vegetables (carrots, pumpkin) or dry fruits (chopped dried apricots, prunes, raisins, etc.).
The amount of table salt added to porridge, as well as vegetable and then meat puree, is limited to 0.25 g per 100 g of the finished dish.
Cottage cheese is introduced into the child’s diet from 4 to 5 months from 5 to 40 g daily during the second half of life. When feeding with non-adapted formulas, cottage cheese is introduced under the control of calculating the protein content in the diet in order to avoid its excess.
From 7 months, meat dishes are prescribed in the form of boiled beef, veal, chicken, rabbit, lean pork, lamb, and horse meat, twice turned through a meat grinder. All of them are a natural concentrate of animal protein, which accounts for up to 20% of the product’s weight (1% in human milk), and are rich in sodium, potassium, iron, and vitamin PP.
At the same time, in the absence of allergic reactions, the child can receive meat broth (20 - 30 ml), which is especially indicated for children with poor appetite.
At 8 - 9 months, low-fat cookies (5 g) or crackers are added to the diet.
From 9 - 9.5 months, 1 - 2 times a week you can give puree from low-fat varieties of fish (fillet).
Starting from 9 months, the child should be given salads for lunch made from fresh vegetables - cucumbers, tomatoes, white cabbage, carrots with the addition of apples, fresh herbs, onions, lettuce, dill, parsley, etc., grated on a fine grater or omitted through a meat grinder. Dress salads with vegetable oil, lemon juice and give the child a teaspoon at first, and at the end of the year increase the portion to a tablespoon.
At 10 months, meat puree is replaced with meatballs and then steamed cutlets.
From 10 to 11 months, a piece of black bread is given for lunch.
Sugar is added to dairy and fruit dishes in an amount of no more than 3 - 5%. Its daily amount for all types of feeding should not exceed 25 - 30 g by the end of the year, taking into account the fact that 100 ml of the reconstituted adapted mixture contains 3.5 g of sugar (or its analogues); canned fruit juices or purees - an average of 10% sugar.
Sugar in the diet of children who are not prone to allergic reactions can be partially replaced with honey, adding it to kefir, cottage cheese, cereals, etc. up to 5 - 10 g per day. Honey contains not only valuable carbohydrates, vitamins and microelements, but also other biologically highly active substances (hormones, enzymes, organic acids, etc.).
An approximate feeding scheme indicating the volume of portions of food and dishes for healthy children is given in Appendix 4.
The actual nutrition of children of this age category is also analyzed by a doctor using calculations of the chemical composition and, if necessary, adjusted according to the same principle as for children in the first four months of life.
An individual approach to prescribing nutrition for children, including small and large children, should be determined not only by the child’s body weight, but also by his growth rate, the degree of muscle activity, and appetite characteristics.
The recipe and technology for preparing complementary foods are given in Appendix 6.
Calculation example
Feeding a 3 month old baby with Detolakt formula
The child's body weight at birth is 3000 g, length - 50 cm. At the age of 3 months, the child is practically healthy, psychomotor development is without deviations from the norm, however, the rate of weight gain is somewhat reduced: body weight 4800 g is a deficit compared to the age standard of 400 g. Length body corresponds to age - 58 cm.
The child receives 6 feedings.
POWER CALCULATION
┌────────────────────────┬───────┬────────┬───────┬───────┬──────┐
│ Products │Quantity-│Proteins, g│Fats, g│Carbohydrates-│Kcal │
│ │stvo, g│ │ │dy, g │ │
├────────────────────────┼───────┼────────┼───────┼───────┼──────┤
│Detolact mixture │800 │14.4 │28.8 │56.0 │560.0 │
│Apple juice │40 │0.2 │- │4.6 │18.8 │
│Canned fruit puree. │40 │0.2 │- │4.5 │18.4 │
│Total │880 │14.8 │28.8 │65.1 │597.2 │
│ │ │ │ │ │ │
│Per kg body weight │ │3.1 │6.0 │13.5 │123.4 │
│ │ │ │ │ │ │
│Requirement per kg weight │ │3.0 - │6.0 - │12 - 14│120 - │
│body │ │3.5 │6.5 │ │125 │
│ │ │ │ │ │ │
│Shortage in relation to │ │ │ │ │ │
│upper limit of consumption- │ │ │ │ │ │
│ details: │ │ │ │ │ │
│ - per kg body weight │ │0.4 │0.5 │- │- │
│ - total in the diet │ │1.9 │2.4 │- │- │
│ │ │ │ │ │ │
│After correction by kg │ │ │ │ │ │
│body weight │ │3.5 │6.5 │13.5 │130.2 │
└────────────────────────┴───────┴────────┴───────┴───────┴──────┘
Conclusion: the protein and fat content in the child’s diet was at the lower limit of the age norm, the amount of carbohydrates and calorie content corresponded to age requirements. Considering the existing body weight deficit, it is advisable to add 10 g of cottage cheese and 1.5 g of vegetable oil to the diet, which will provide 1.9 g of protein, 2.4 g of fat, 37.2 calories. After correction, the content of basic nutrients in the diet corresponds to the upper limit of the age norm, and the amount of energy even slightly exceeds the requirement, which allows us to expect an acceleration in the rate of weight gain of the child. When calculating your next meal, you should pay attention to the calorie content of the diet; if it is in excess, juices and purees should be given without added sugar.
Feeding premature babies<*>
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Premature babies are usually admitted to an orphanage at the age of 1.5 - 2 months, when their food reflexes are already quite well developed. At the same time, with an increased need for nutrients in premature infants, functional insufficiency of the digestive system is expressed for a relatively long time. If body weight does not increase enough and there is a threat of malnutrition, then nutrition calculations and corrections in such children are carried out every 7 - 10 days. When calculating nutrition, it is necessary to take into account not only the age requirement and body weight, but also the condition of the child, his endurance, and the individual characteristics of the body.
The daily volume of food in premature babies from the end of the 2nd week of life is 1/5 of their body weight. This pattern persists for 2 - 3, sometimes 4 - 5 months (no more than 1 liter per day).
When body weight is equalized, the daily volume of food is calculated in the same way as in normally developing children.
The protein requirement in premature infants is slightly higher than in full-term infants: even with breastfeeding, it is 3.0 - 3.5 g/kg body weight. However, the maximum amount of protein should not exceed 4 g/kg of the child’s weight. With excessive administration of proteins in premature infants, metabolic disorders relatively quickly arise due to the immaturity of the mechanisms of renal regulation of homeostasis.
The need for fat and carbohydrates in prematurely born children is approximately the same as in full-term ones.
A child's caloric requirement is 10 - 15 kcal higher than that of full-term infants.
The fluid requirement for premature babies is 200 - 250 ml/kg of body weight, taking into account the fluid contained in milk (100 ml of milk contains 87.5 ml of water) and products. From the age of one month, it is recommended to give a vegetable decoction as a drink, starting with drops up to 20 ml by 1.5 months.
The main food product for premature infants should be breast milk, with mixed and artificial feeding - adapted milk formulas, which can be gradually included in the diet of premature infants from the first days of life.
If the amount of food eaten is insufficient, it is necessary to correct the diet using foods rich in protein (cottage cheese, acidophilus paste) for this purpose. They are thoroughly ground with a small amount of the milk formula that the child receives to a creamy consistency and given from a spoon, after which they are fed with the remaining portion of the milk formula.
Correction of the fat component in the diet of a premature baby should be carried out very carefully, given their insufficient tolerance to fat, due to the reduced activity of gastric and pancreatic lipases and insufficient formation of bile acids.
Due to the intensive growth and stress of metabolic processes, premature babies from the first days of life need additional administration of vitamins, minerals and microelements. Vitamins are given from the day of birth in courses of 10 - 15 days: vitamin A - 1 drop 1 time per day; vitamins B1, B2, B6 - 1 mg and vitamin PP - 10 mg 2 times a day, from 3 to 4 weeks of age iron supplements 100 mg 2 times a day.
Vitamin D is prescribed from 8 to 10 days of life. The course prophylactic dose of vitamin D is 300,000 - 400,000 IU.
From 1.5 to 2 months, premature babies should be given freshly prepared vegetable and fruit juices.
Subsequently, the diet of premature infants is expanded similarly to the diet of full-term infants.
Nutrition for children with malnutrition
The tactics of diet therapy for children with malnutrition depends on the degree of nutritional disorder, its etiology, the depth of metabolic disorders and the reactivity of the child’s body.
Diet therapy for all forms of malnutrition should include a two-stage method: the first stage is careful feeding in compliance with the physiological regime of meal frequency to determine the child’s appetite and tolerance to food; the second stage is optimal nutrition, satisfying the needs of reparative processes, as well as the normal growth and development of the child.
The duration of the first and second stages of diet therapy is individual; it depends on the form and degree of chronic eating disorder, as well as on the correctness and activity of the measures taken.
With grade I malnutrition in children in the first months of life (weight deficiency up to 20%), the daily amount of food equal to 1/5 of body weight is maintained for up to 2 - 4 months. The composition of the diet is close to physiological.
In case of malnutrition of the II degree (weight deficiency up to 40%) and malnutrition of the III degree (weight deficiency of more than 40%), the initial amount of food should correspond to 3/5 or 2/3 of the normal amount of food. During the recovery period, the daily amount of nutrients should not be higher than the upper limit of the physiological norm (protein 4 g, fat 6 g, carbohydrates 12 - 14 g per kg of body weight).
Calculation of the need for basic nutrients is carried out for malnutrition of the first degree per proper body weight. The calculation of proteins and carbohydrates for stage I malnutrition is based on the proper body weight. The calculation of proteins and carbohydrates for malnutrition of the second degree is carried out on the proper weight, and for malnutrition of the third degree - on the approximate weight (actual weight + 20% of it). Calculation of fat for malnutrition of II and III degrees to improve appetite and increase tolerance to fat is carried out on actual body weight.
Adapted milk formulas should be used as staple foods. To correct the nutritional composition of this group of children, in addition to traditional products (cottage cheese, acidophilus paste), it is advisable to use Enpita dry milk formulas (protein, low-fat, fat, anti-anemic), with the help of which you can optimize the protein and fat parts of the diet while simultaneously enriching them with PUFAs, vitamins, iron.
To stimulate appetite, we can recommend for children (even from 2.5 - 3 months) meat broth from 1/2 teaspoon to 1 tablespoon 1 - 2 times a day before meals. Older children can be given fresh cabbage juice from 1 teaspoon to 1 tablespoon 30 minutes before meals once a day.
Due to the fact that all types of metabolism in children suffer from malnutrition, they should be additionally prescribed vitamins, both in the form of preparations and with fresh and canned juices, fruit purees, etc.
The peculiarities of feeding children born with a large body weight (more than 3800 g) are determined by the need to slow down the rate of their weight gain in order to prevent obesity and other metabolic diseases. A large child should receive less protein, fat and carbohydrates per kg of body weight (in accordance with the lower limit of the age norm) than his peers born with normal weight. The amount of protein, even with artificial feeding, should be no more than 3 g/kg, fat - 4 - 5 g/kg (depending on the degree of mobility of the child), carbohydrates - 10 g/kg, calories no more than 100 per kg of body weight.
Their approximate daily amount of food should be from 10 to 60 days of life not 1/5, but 1/6 of body weight, from 2 to 4 months - 1/7 - 1/8 and then 1/9 - 1/10 part of it actual body weight, but not more than 1000 ml (g) per day. If the child’s need for nutrients is not met, to meet it, it is undesirable to significantly increase the total volume of food, but it is better to use more concentrated dishes and products (porridge with whole milk, increasing portions of meat, cottage cheese, etc.). This measure is necessary to prevent the habit of eating a lot from easily becoming established, especially in overweight children. It is necessary to pay attention to the maximum activation of the child (laying out in the playpen, massage, gymnastics, baths, walks).
When organizing nutrition for low birth weight children (born with a body weight of 2500 - 2990 g), you should focus on the upper limit of the age norm in nutrients and energy. Calculations of the chemical composition of the diets of these children should be carried out at least once every 7-10 days.
Nutrition for children 1 - 3 years old
The nutritional characteristics of children 1 - 3 years old are determined by the gradual approximation of the function and structure of the gastrointestinal tract and its glands to the corresponding parameters of an adult body. Up to 1.5 - 2 years, gentle cooking modes are still used. By the age of 3, cooking methods become almost the same as for an adult. The product mix includes the same main product groups. The recommended ratio of proteins, fats and carbohydrates in the diet is 1:1:4. The amount of food proteins of animal origin is reduced to 60 - 70% of their total content. The proportion of vegetable fats increases to 10 - 15% (6 g) of the daily fat requirement.
In the vegetable component of the diet, rarer varieties of vegetables should be used more widely - cauliflower, green peas, zucchini, pumpkin, etc. Children should be accustomed to fresh greens by seasoning salads, soups, and side dishes with them. Use garlic, especially during outbreaks of acute respiratory infections.
Taking into account the peculiarities of raising and feeding children in an orphanage, children can sometimes be given chocolates - in the absence of contraindications.
The most physiological at the age of 1 - 3 years is the regime with 4 meals a day. Recommended volumes of single and daily food portions, determined by age-related stomach sizes, are given in Appendix 5.
The gradual development of the masticatory apparatus allows the introduction into the diet of food that requires chewing. To accustom a child to this process, it is necessary to gradually and persistently include more and more dense foods in his menu - meat or fish dishes in the form of soufflés, hashés, salads from raw vegetables that are grated on a fine grater. Puddings and casseroles are prepared from cottage cheese. At the age of 2 years, meat can be given in the form of steamed cutlets, meatballs, fish - in pieces, freeing it from the bones.
Taking into account all the listed nutritional features of children 1 - 1.5 and 1.5 - 3 years old, menus are developed for them, differentiated by methods of culinary processing of products and volumes of dishes.
Catering for children 1 - 3 years old
To properly organize the nutrition of children 1 - 3 years old, the orphanage must have a menu for 7 - 14 days, which allows for a more correct distribution of products, taking into account their calorie content and chemical composition, and makes it easier to provide food to the child’s home.
When drawing up a menu, you should take into account the daily set of products required for children of different age groups, their physiological need for basic nutrients, the number of children, the volume of each dish, as well as the cost of the daily diet.
Products such as milk, bread, sugar, butter, meat, cereals, vegetables, fruits should be included in the menu daily. Fish, eggs, cheese, sour cream, cottage cheese can not be given to children every day, but within a week they should be used up in full. In the absence of any products, it is convenient to use the food replacement table (Appendix 9), and also replace one dish with another of equal nutritional value. To do this, you need to compile and constantly have a card index of first, second and third courses. The cards must indicate the set and quantity of products that make up the dish, the percentage of waste of these products (Appendix 7) (that is, the “gross” and “net” columns must be provided), the portion yield, the chemical composition in the “net” column and cost of the dish.
The menu should have the correct distribution of products throughout the day. Dishes containing meat and fish are recommended to be given in the first half of the day, as they are rich in protein and, in combination with fat, linger longer in the stomach. For dinner you can give dairy, egg, vegetable or cereal dishes, fruits, juices. For an afternoon snack they give milk or kefir, cottage cheese, berries, fruits, juices, sweets, cookies, and a bun.
When planning a menu, it is best to start with lunch, then create a menu for breakfast and finally for dinner and afternoon tea. Lunch should be the most complete; the nutritional value of breakfast and dinner can be the same. It is necessary to avoid repeating the same dishes not only during the day, but also for several days.
With four meals a day, it is customary to distribute the daily diet according to calorie content as follows: lunch - 32 - 35%, breakfast - 25 - 27%, afternoon snack - 15 - 18%, dinner - 23 - 25%.
Breakfast may consist of porridge, cottage cheese or egg dish, milk or coffee with milk, tea or juice, bread with butter and cheese. For lunch they give salads, raw and boiled, for the first course - soups, borscht, broths, for the second - meat, fish dishes with side dishes or cottage cheese dishes (casseroles, souffles), for the third - sweets, juices, fruits, jelly, compotes. The afternoon snack consists of drinks (milk, kefir, tea), sweets, and fruits. Dinner should include a hot dish - porridge, a vegetable dish, casserole and drink: milk, kefir, tea, juice. To season dishes in the child's home, it is necessary to have supplies of fresh, dry and canned vegetables, fruits, and herbs.
In the daily menu it is good to include puddings, casseroles, soufflés, as dishes that combine products of animal and plant origin. It is absolutely necessary to introduce various raw plant foods into the menu - vegetables, fruits, berries in their natural form, in the form of salads and juices. Features of culinary processing and technology of preparing dishes for children 1 - 3 years old are presented in Appendix 8.
When developing a 7-14 day menu, the chemical composition and calorie content of food for each day is calculated; The daily calorie content and chemical composition of the diet should not have large fluctuations, but should be distributed as evenly as possible over all days. When the menu has already been developed, there is no need to calculate the chemical composition of the diet every day; this is done only when replacing a particular product - in this case, a correction is made in accordance with the product replacement table (Appendix 9).
The nutrition of children from 1 to 1.5 and from 1.5 to 3 years differs in the amount of basic nutrients, the volume of the daily diet and the size of single servings. It is important that the dish on the menu strictly corresponds to the age of the child. Large portions lead to a decrease in appetite, small portions do not cause a feeling of fullness.
When developing a menu, it is necessary to calculate the cost of food for each day. Fluctuations in the cost of food on individual days are allowed, but by the end of the week, funds allocated for food must be equalized within the established allocations.
Based on the 7-14 day menu, the nutritionist draws up a daily menu requirement on the eve of cooking. The menu requirement is signed by the chief physician and head nurse. It is a document for receiving food from the pantry and a work sheet for the cook on the consumption of food for dishes. The menu requirement is drawn up in 2 copies on the form. One copy is needed for the cook, the other remains with the head physician and at the end of the day is transferred to the accounting department. According to it, the accounting department writes off products and maintains a cumulative list of consumed products for 2 weeks and a month. On the menu-requirement form, put the date, month, number of children from one to one and a half years old, the group of which should be designated in the menu with the letter M (younger), and from one and a half to three years old (letter C - older), then all the dishes that are included in the menu are listed daily ration, their output for two ages, food consumption for preparing each dish (this is written as a fraction: in the numerator - the number of products per child, in the denominator - the total number of products for the number of children that is written in the requirement).
For children receiving individual nutrition (chronic diseases, allergies, malnutrition, etc.), a separate column is allocated in the menu requirement. In groups, individual nutrition sheets should be created for them or there should be a list of children indicating what food they should receive or what dish or product the child cannot tolerate and what to replace it with.
The layout for preparing a particular dish must be constant. In cases where the required quantity of a given dish is not obtained according to the accepted recipe (due to the poor quality of the products), a report on the grading of the products is drawn up in the presence of the head physician and a representative of people's control. Such an act is the main document for the consumption of food for a given dish.
In the orphanage, C-vitaminization of first or third courses is carried out year-round. According to the Instructions for its implementation (N 978-72 dated 07/06/77), ascorbic acid is administered based on the daily requirement for vitamin C: 30 mg for children under 1 year and 40 mg for children from 1 to 6 years. Fortification of ready-made dishes is carried out immediately before their distribution; heating of fortified dishes is not allowed.
In the summer, during the organization of the summer health campaign, children receive food with a slightly higher calorie content (by 10 - 15%), which is associated with greater energy expenditure due to prolonged stay in the fresh air, greater mobility of children, and active hardening procedures. The calorie content of children's diet is mainly increased due to the increased use of fresh fruits and juices; in some cases, the amount of dairy products (cottage cheese, fermented milk drinks) can be increased.
In the summer, children’s meals should often include fresh herbs, both garden and wild (sorrel, nettle, rhubarb, parsley, dill), and fresh berries. The latter can also be purchased from private individuals, but at the same time ensure their careful processing.
The diet in the summer may be slightly changed - lunch is moved to later hours (after naps), and in the hot afternoon a second breakfast is given in the form of fermented milk products, juices, and fruits. Additional liquid is administered in the form of vegetable decoctions, rosehip infusion, unsweetened fruit drinks, juices, and unsweetened tea.
Nurturing aesthetic eating skills
In the proper organization of children's nutrition, the environment in the group is of great importance. For the aesthetic education of a child, it is important from the first months of life to monitor not only the cleanliness and comfort of the eating area, but also the beautiful table setting, appropriate utensils, and the surrounding environment. Dishes should be served beautifully presented, not too hot, but not too cold. Children should be taught to be clean and tidy at the table, not to rush them, not to force them to sit for a long time waiting for the next dish. Children who have finished eating can leave the table and engage in quiet games. Children with poor appetite should not be force-fed or distracted by reading books or toys. The child may be sick, but more often he is frightened by large portions: they need to be reduced and increased according to the child’s wishes. When refusing unfamiliar or unloved food (most often these are vegetable dishes), you need to start with small quantities and do not insist that it be eaten completely; over time, children get used to these dishes. If your appetite is poor, you can offer your child a small amount of water or fruit juice during meals. In some cases, they can be given a second course first, which is more nutritious, and then given some soup.
A spoon should be given to children from 1 to 1.5 years old and, by moving the plate, help scoop up food, support the cup when drinking, and encourage the child’s independent actions. From the age of 2, you need to ensure that the child holds the spoon not with his fist, but between his thumb and forefinger.
A prerequisite for proper nutrition is the creation of a calm, pleasant environment for feeding the child.
In children's homes, more often than in other children's institutions, children's parties should be organized and children's birthdays should be celebrated. In this case, children should be given a festive dinner or gifts. During the afternoon snack, offer beautiful pastries, a birthday cake, a fruit cake prepared in the catering unit of the children's home, give the children fruits or berries (rare varieties), and candy.
Nutrition for sick children<*>
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In the isolation ward, staff must record the amount of food the child eats and drinks; note the frequency and nature of stool, the presence of regurgitation, vomiting.
Nutrition of children with damage to the central nervous system (increased excitability, convulsive readiness, habitual vomiting, metabolic disorders, etc.) requires strict individualization. For children with increased excitability and convulsive syndrome, the amount of carbohydrates can be increased to 16 - 18 g/kg body weight; with liquorrhea, an increase in the amount of protein is necessary. During the period of massive physical therapy (massage, exercise therapy, etc.), children should receive a diet containing nutrients corresponding to the upper limit of the physiological norm.
Children with chewing and swallowing disorders can only receive food in liquid or puree form. For them, it is necessary to prepare special drinks enriched with protein, fat, or use medicinal mixtures - “enpits”, selecting the appropriate type of product for each child - high-protein, fatty, low-fat, anti-anemic.
All children with damage to the central nervous system require a diet high in vitamins and microelements, for which their diet should include a wide variety of fruits, berries, vegetables, juices, or use appropriate specialized canned food.
Assessing the effectiveness of children's nutrition
The effectiveness of nutrition is assessed according to a number of clinical parameters, of which the most objective are clinical and physiological: the general status of the child, anthropometric data, dynamics of height and body weight, level of physical and mental activity, morbidity and some laboratory data.
When assessing the child’s status, the general state of health, emotional tone, development of static and motor functions, condition of the skin and mucous membranes, tissue turgor, development of the subcutaneous fat layer, muscle and skeletal systems, functional state of the gastrointestinal tract, liver, kidneys and other organs are taken into account. .
The physical development of children in the first year of life is characterized by a significant increase in body length and weight. To determine the dynamics of these indicators, children are weighed at least once every 3 days, and body length is measured once a month. The proper weight and body length of a child are determined by adding the digital indicators of these values at birth and the corresponding monthly increases (Appendix 10). Typically, in children with average physical development at birth, body weight doubles by 5 months, and triples from 9 months to 1 year.
In healthy children born with low body weight, weight gain in the first 2 months is usually the same as in children born with normal weight (in 2 months - 1400 - 1500 g), and in subsequent months it is even slightly higher (by 200 - 300 g). Within 5 to 7 months, low birth weight babies are able to achieve average standards of physical development. Equalization of children's weight and body length often occurs simultaneously. The lag and excess of physical development indicators is expressed as a percentage of the proper indicators of a given child. To assess the harmonious development of children, you can use anthropometric indices<*>.
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In children 1 - 3 years old, measurements of body weight, height, and chest circumference are carried out once a quarter. The obtained data are compared with age, if possible regional, standards (centile tables)<*>. The average monthly increase in body weight at this age is 100 - 200 g, height - 1 cm. If there is a deficiency or excess of body weight, the reason for the deviation of the indicator is analyzed (lack or excess of plastic and energy substances in the diet), the child’s nutrition is individualized through appropriate correction. To make an approximate judgment about daily energy expenditure, the degree of physical activity of the child (active, phlegmatic, lethargic) is taken into account.
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<*>"Handbook of children's dietetics", L., 1980, pp. 159 - 170.
From laboratory tests that can serve as criteria
Nutritional effectiveness, clinical analysis is important
Blood. Red blood counts in children have some
Features: red blood cell count during the first 3 years
Stable (4.2 - 4.6 x 10 /l), and hemoglobin concentration
Decreases from 156 g/l in the first month of life to 116 g/l by the year,
Staying at these numbers for up to 3 years. Hemoglobin concentration is lower
110 g/l and red blood cell count below 3.5 x 10 /l should be
Consider it as a manifestation of anemia. On the color index
The diagnosis of anemia is based on: for hypochromic forms of color
The indicator is below 0.8, hyperchromic - above 1.15. Leukopenia may
Be a symptom of anemia, allergies, hypovitaminosis. Allergic
The conditions are characterized by leukopenia, eosinophilia, and slow ESR.
To assess the child's reaction to the nature of feeding, scatological data can also be used. In an infant, the appearance of feces can be used to judge the nature of nutrition and the functional state of the digestive tract. If a child receives too much dairy products, his stool will look like a dense gray or white putty with a putrid odor. The richer the food in protein, the harder and smellier the stool. With a carbohydrate diet, the stool is yellow-brown. Liquefied, foamy, greenish stool indicates fermentation of carbohydrates in the intestines. When there is an excess of fat in food and poor digestion, the stool is light yellow, plentiful, and has a shiny, greasy appearance. Hungry stools are scanty, dark brown in color and consist only of mucus and detritus. The detection of muscle fibers, large amounts of undigested fiber, starch, neutral fat, and fatty acids in stool during microscopy indicates that the food does not correspond to the functional capabilities of the child’s gastrointestinal tract. Clinical manifestations of this discrepancy are decreased appetite, regurgitation, and other dyspeptic disorders.
It is also necessary to take into account the results of a kidney function test. If the nature of feces can be used to judge the degree of assimilation (absorption) of nutrients, then the composition of urine reflects the processes of using food components by the body and removing excess and harmful compounds. Even the appearance of urine matters. The whitish color is due to the release of large amounts of phosphates; the appearance of a more intense color (release of an increased amount of pigments) indicates a mild degree of liver failure; uniform turbidity most often depends on the presence of salts - urates, oxalates, carbonates or phosphates, the abundant release of which in healthy children may indicate an increased rate of metabolic processes. If there is excess protein in the diet, it can be found in the urine. The specific gravity of urine depends on the amount of dense substances released - sugar, nitrogen, salts - and can characterize the degree of nutritional load in a healthy child.
The morbidity of children, especially acute respiratory and intestinal diseases, can also serve as a criterion for the effectiveness of nutrition, since both insufficient and excess nutrition reduce the immunity and resistance of the child’s body.
Inadequate nutrition of a child, especially in the first months of life, may also be indicated by the presence of rickets, excess weight, manifestations of hypovitaminosis and allergic reactions.
Monitoring children's nutrition
Responsibility for the organization and quality of food in the institution lies with the chief physician of the orphanage. He also heads the Nutrition Council, which, in addition to him, includes:
Deputy for economic affairs - responsible for providing the child's home with food; doctor - responsible for the health of children in connection with the food they receive, as well as for compliance with hygienic conditions when organizing meals (quality of dishes, diet, balanced diet, etc.); dietician - is the main organizer of nutrition in the orphanage, works under the guidance of the chief physician (the list of responsibilities of the orphanage's nutritionist is given in Appendix 11); storekeeper - responsible for receiving quality products, their proper storage and deadlines for sales; chef - for the correct placement of products, execution of recipes and cooking technology; accountant - responsible for costing products, correct use of allocations, accurate accounting and reporting.
At meetings of the Council, which should be held at least once a quarter (in emergency cases - immediately), the Council’s work plan for the year, an approximate 7-14-day menu are approved, reports from each member of the Council are heard, specific measures are outlined to eliminate certain deficiencies in children's nutrition. Each meeting of the Council is recorded in the form of minutes.
Nutrition control begins from the moment of receiving food, drawing up a menu and continues at all stages of food preparation. This control is carried out on site, daily. It includes nutritional analysis for balance in the main ingredients, compliance with food input standards, yields, culinary processing features and food preparation technology. Products are placed in dishes in the presence of a doctor, head nurse and dietician before the dishes are served (15 minutes in advance), which is noted in the reject log of ready-made dishes. It is necessary to note how much butter, sugar was added, the average weight of minced meat when making cutlets, etc. For accounting and control, it is advisable to determine the weight of bones in meat daily; on the day of delivery, check the quality of vegetables and fruits.
Quality control of prepared food ends with taking samples of each dish. The test results with all comments are recorded by the doctor on duty in the prepared food rejection journal for all prepared breakfast, lunch, etc. dishes. Only after this is food served.
Once every 10 days, you should analyze the weighted average set of products per child per day and calculate its chemical composition. The product set must be presented in full assortment separately by product name. The accumulation sheet data for each product for the month is divided by the number of children's days, as a result of which the weighted average quantity of each product that the child received in the past month on average per day is determined.
The sets of products submitted for analysis must be reliable, signed by an accountant and verified by the head of the institution. The set is analyzed according to the following indicators:
For the presence of a deficiency or excess of any product group;
On the rationality of the range of products within each group.
It is important to pay attention to interruptions in the supply of certain products, including seasonal ones - vegetables and fruits.
The condition of the catering unit, food storage facilities and means of transportation should be under special control.
Hygienic requirements for catering facilities, delivery and
Storing food and ready meals<*>
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<*>Materials from the “Handbook of Clinical Nutrition for Diet Nurses and Cooks”, Smolyansky B.L., Abramova Kh.I., M., 1984, were used.
Food block
A food block is a complex of premises where food products go from their delivery from food bases to the distribution of ready-made food. The equipment, inventory and utensils located here must meet sanitary and hygienic requirements. Failure to comply with these requirements may result in bacterial or chemical poisoning.
After each use, all parts of machinery - meat grinder, grinder, vegetable cutter, etc. - are cleaned of food residues, washed with a 1% warm soda solution, then scalded with boiling water and wiped dry or dried in a dryer or oven. Meat grinders are stored disassembled and scalded with boiling water before starting work.
Kitchen utensils must be made of a material that does not change the appearance, taste and smell of food. The dishes should not have recesses or protrusions that would interfere with quick cleaning and washing. It is necessary to have dishes of various capacities. All pots and pans must be measured and labeled.
Boards for cutting fish, meat, and vegetables must be marked according to their intended purpose. Marking is done by burning letters on the side surface of the board. For example: MS - raw meat, MB - boiled meat, OS - raw vegetables, OV - boiled vegetables, etc. Knives are also marked according to their intended purpose.
Food block workers are required to take care of their appearance, wash regularly, wear clean clothes, etc.
After working with raw foods - vegetables, meat, fish, when moving from handling raw foods to cooked or prepared food, you must thoroughly wash your hands. When using the toilet, you must take off your overalls, wash your hands and rinse them with a 0.2 percent bleach solution.
Food unit workers periodically undergo medical examinations and examinations for bacteria and helminth infections in accordance with the instructions for conducting mandatory preventive medical examinations of persons working at food enterprises and in child care institutions.
In order to prevent contamination and spoilage of products, the conditions of their transportation and storage are important. For this purpose, transportation means and containers are specially allocated. Each food unit employee who receives products and accompanies them during transportation is required to ensure that transport and containers meet sanitary requirements and that the products do not spoil or become contaminated. Vehicles intended for transporting products cannot be used for other purposes (transporting dirty laundry, firewood, coal, etc.).
Products must be placed in the truck in such a way as to prevent them from moving along the bottom. Loaders accompanying cargo are not allowed to sit on food containers, even if covered with a tarpaulin. Loaders must have clean gowns and gloves.
Upon completion of unloading, vehicles are cleaned, washed with hot water and disinfected with 0.2% bleach. The transport container is cleaned, washed with a 1% soda solution and then with boiling water.
Meat and fish should be transported in metal boxes or in wooden boxes lined with galvanized iron on the inside.
Milk is transported in special metal sealed flasks, cottage cheese and sour cream - in containers with a tight-fitting lid. Bread, butter, cheese and other products that cannot be cooked are also transported in special containers, which can be boxes with tight-fitting lids. For bread, you can sew bags from oilcloth, which must be washed after each transportation. Cabbage, pickles, and tomatoes must be transported in special containers with lids. Bulk products are transported in bags.
The quality of products largely depends on the way they are stored. Products delivered to their destination are sent to the kitchen or placed in the pantry. In the latter case, the quality of the products is checked by the storekeeper.
Food storage must be properly organized. In order to eliminate the possibility of harmful effects of some products on others, it is necessary to store each group of products separately. For example, fish should not be stored together with cereals or other similar products that easily absorb odors. Potatoes and vegetables are stored in a cool, dark place.
To ensure normal conditions for storing food, at least three isolated rooms are required: 1. A room equipped with refrigeration units for storing perishable foods. 2. Pantry for dry foods. 3. Pantry for potatoes and vegetables.
It is necessary to have two refrigeration chambers for storing meat, fish and lactic acid products. All pantries must be equipped with thermometers, shelves, racks that are 20 - 30 cm from the wall, and the lower shelves from the floor - at least 15 cm. The floors must be dense, without holes or cracks; The walls in the storerooms are plastered, tiled or painted with oil paint. At the same time, each pantry should be dry and easily ventilated.
Bread products are stored in a dry, bright room in special cabinets or on shelves located at a height of at least 30 cm from the floor.
In the refrigerator compartment, dairy products and fats require a temperature of at least 0° (from 0 to +8). Milk, lactic acid products and fats are stored in their own containers - in closed flasks, barrels, boxes, bottles. Flat and round cheeses are placed on clean wooden racks. Eggs are stored in boxes or in special egg holders. Due to the sensitivity of eggs to foreign odors, they are stored separately from other products. The shelf life of kefir at temperatures from 2 to 8° is no more than 1 day, milk - no more than 20 hours, sour cream and cottage cheese - no more than 2 days, cream, butter, cheeses - no more than 5 days, eggs - up to 10 days .
Vegetable oils are stored in a sealed container in a cool (+2 - 8°) dark room. They deteriorate relatively quickly, although at first they do not change their aroma and taste. Therefore, it is not recommended to store them for more than 1 - 2 weeks. The shelf life of meat and poultry in conventional refrigerators is no more than 2 days. Storing sausages and boiled sausage in the refrigerator should be minimal (no more than 72 hours). Frozen fish can be stored in the refrigerator at a temperature from -2 to +8 for no more than 2 days, and chilled fish - no more than one day.
All storerooms must be kept clean and in order, daily cleaning must be carried out, floors and walls must be washed with a soap-alkaline solution. The storekeeper is responsible for the sanitary maintenance of pantries and proper storage of food.
PROTEIN, FATS, CARBOHYDRATES FOR CHILDREN PER DAY
Age
Calories-
ness,
kcal
Proteins, g
Fats, g
Coal-
water,
G
Total
in
number
animal
Total
grow-
tel.
linolenes.
somehow, %
calorie-
sti
0 - 3 months
500
9
9
27
4 - 6 months
760
21
20
40
3
4 - 6
91
7 - 12 months
1030
34
27
46
5
4 - 6
120
1 - 3 years
1540
53
37
53
6
4
212
4 - 6 years
1970
68
44
68
10
3
272
SUBSTANCES FOR CHILDREN (MG PER DAY) (1982)
Age
Calcium
Phosphorus
Magnesium
Iron
1 - 3 months
500
400
60
5
4 - 6 months
500
400
60
7
7 - 12 months
600
500
70
10
1 - 3 years
1000
1000
150
15
4 - 6 years
1200
1450
300
15
FOR CHILDREN A DAY (1982)
Age
Tia-
min,
mg
Ribo-
flag
wine,
mg
Vita-
min
AT 6,
mg
Vita-
min
AT 12,
mcg
Foley-
qing,
mcg
Niacin
(niacin-
vy equi-
valence),
mg
Vita-
min
C, mg
Vitamin
A
(eq.),
ME
Vita-
min
E, mg
Vita-
min
D, ME
0 - 3 months
0,3
0,4
0,4
0,3
40
5
30
400
5
400
4 - 6 months
0,4
0,5
0,5
0,4
40
6
35
400
5
400
7 - 12 months
0,5
0,6
0,6
0,5
60
7
40
400
6
400
1 - 3 years
0,8
0,9
0,9
1,0
100
10
45
450
7
400
4 - 6 years
1,0
1,3
1,3
1,5
200
12
50
500
10
100
Appendix No. 4
SAMPLE CHILDREN FEEDING SCHEME
FIRST YEAR OF LIFE
Me-
syatsy
life
neither
Average
quantity
in milk
or adapt-
tified
no mixture
(ml)
Juice
fruit-
vyy
(ml)
Puree
fruit-
voe (g)
Your-
horn
(G)
Yellow
current
(PC.)
Puree
vegetable-
new
(G)
Porridge
(G)
Puree
meat-
new
(G)
Sour
dairy
products,
whole
milk
(ml)
Peche-
Nye,
crackers
(G)
Bread
(G)
Oil
(in dishes)
Ras-
ti-
tel-
new
(G)
sli-
very
new
(G)
1
700 - 800
10 - 30
2
800 - 900
30
20 - 30
3
800 - 900
40
40
4
800
50
50
5
700
50 - 60
50 - 60
1/2
150
150
6
400
60
60
40
1/2
150
150
5
200
3 - 5
7
400
70
70
40
1/2
150
150
40
200
5
8
300 - 350
80
80
40
1/2
170
170
50
200
5
5
5
5
9
300
90
90
40
1/2
180
180
50
200
10
5
5
5
10 -
12
200
100
100
50
1/2
200
200
50
200 - 400
10 - 15
10
6
6
Appendix No. 5
VOLUME OF DISHES IN GRAMS FOR CHILDREN 1 - 5 YEARS OLD<*>
––––––––––––––––
<*>Vedrashko V.F. “Nutrition of children in kindergarten”, M., 1971.
┌────────────────────────────┬───────────┬───────────┬───────────┐
│ │ 1 - 1.5 │ 1.5 - 3 │ 3 - 5 years │
│ │ year │ year │ │
├────────────────────────────┼───────────┼───────────┼───────────┤
│ BREAKFAST: │ │ │ │
│ │ │ │ │
│Porridge and vegetable dish │ 180 │ 200 │ 200 │
│Omelet or meat, fish │ │ 40 │ 50 │
│dish │ │ │ │
│Coffee │ 100 │ 150 │ 150 │
│ │ │ │ │
│ LUNCH: │ │ │ │
│ │ │ │ │
│Salad │ 30 │ 40 │ 50 │
│Soup │ 100 │ 150 │ 200 │
│Meat cutlet, soufflé │ 50 │ 60 │ 70 │
│Garnish │ 80 │ 100 │110 - 130 │
│Compote, juice │ 100 │ 100 │ 150 │
│ │ │ │ │
│ AFTERNOON SNACK: │ │ │ │
│ │ │ │ │
│Kefir, milk │ 150 │ 150 │ 200 │
│Cookies, bun │ 15 │ 15/45 │ 25/50 │
│Fruits, juice │ 100 │ 100 │ 100 │
│ │ │ │ │
│ DINNER: │ │ │ │
│ │ │ │ │
│Vegetable dish or porridge │ 180 │ 200 │ 200 │
│Milk, tea │ 100 │ 150 │ 150 │
│Bread for the whole day: │ │ │ │
│ wheat │ 10 │ 70 │ 100 │
│ rye │ 10 │ 30 │ 60 │
│Daily food volume │1000 - 1200│1200 - 1400│1700 - 1850│
└────────────────────────────┴───────────┴───────────┴───────────┘
Appendix No. 6
RECIPE AND TECHNOLOGY OF COOKING DISHES
FOR CHILDREN FROM 1 TO 12 MONTHS<*>
––––––––––––––––
<*>Based on materials from the Department of Baby Nutrition of the Institute of Nutrition of the USSR Academy of Medical Sciences.
Sugar syrup
1 kg of granulated sugar or refined sugar is poured into 300 ml (2.5 cups) of water and brought to a boil with stirring. In this case, all the sugar should go into solution. The resulting syrup is filtered through a double layer of gauze with a layer of absorbent cotton wool and hot water is added through the same filter to a volume of 1 liter. The resulting syrup is thoroughly mixed.
1 ml of finished syrup contains 1 g of sugar.
Salt solution
Recipe for 1 liter: salt - 100 g, water - 1 liter. 100 g of salt is poured into 1 liter of water, heated to a boil with stirring, after which the solution is filtered through a double layer of gauze with a layer of absorbent cotton wool.
1 ml of the resulting solution contains 0.1 g of salt.
Fruit juices and purees
Apple, lemon, carrot juices are recommended for children from 1 month of life, from 2 months - currant, cherry, plum (if prone to constipation), apricot, peach juices. Raspberry and strawberry juices can be given to children after 3 months, but with caution (starting with a few drops) to avoid allergic reactions.
Preparing apple juice
Rinse the apple thoroughly, pour boiling water over it and grate it (preferably a plastic one) along with the peel. Place the grated apple in a fine sieve and squeeze out the juice with a spoon or squeeze the grated apple through a double layer of gauze. You can use a juicer. It is better not to add sugar.
Preparing lemon juice
Squeeze the juice from half a thoroughly washed and scalded lemon. Dilute the juice with boiled water at the rate of 2/3 water and 1/3 juice. If your child does not drink unsweetened juice well, add 1/2 teaspoon of sugar syrup per 50 ml of juice.
Applesauce
Wash the apple thoroughly, pour boiling water over it, peel it, and grate it. An apple weighing 60 g (gross) produces 50 g of puree (net).
Vegetable puree
Carrot and potato puree
│ products │ products │ │
│ │(g), gross/│ │
│ │ net │ │
│Potatoes │70/50 │Vegetable purees are prepared as follows-│
│Carrots │35/20 │zom: wash the vegetables thoroughly, peel │
│Milk │30 │dil, wash again in running water- │
│Vegetable oil │2.5 │de, add hot water and cook until │
│Salt solution│2.5 │ready. Drain the remaining broth, │
│ │ │ rub the vegetables through a sieve, add │
│ │ │hot milk, vegetable broth, butter, │
│ │ │salt solution and bring everything to a boil │
├────────────┼────────────┼──────────────────────────────────────┤
│Output │100 │ │
Carrot puree
┌────────────┬────────────┬──────────────────────────────────────┐
│Name│ Quantity │ │
│ products │ products │ │
│ │(g), gross/│ │
│ │ net │ │
├────────────┼────────────┼──────────────────────────────────────┤
│Carrots │100/80 │Wash the carrots with a brush, peel, │
│Milk │30 │shred, put in a saucepan, pour over│
│Oil drain. │1.5 │boiling water (1/2 cup) so that water │
│Vegetable oil │1 │covered the vegetables. Cover with a lid and │
│Salt solution│2.0 │put on low heat. Then │
│ │ │ rub the hot carrots through a sieve,│
│ │ │add 1/4 cup warmed │
│ │ │milk, salt solution, vegetable broth and │
│ │ │boil. Add │ to the finished puree
│ │ │oil │
├────────────┼────────────┼──────────────────────────────────────┤
│Output │100 │ │
└────────────┴────────────┴──────────────────────────────────────┘
Mixed vegetable puree
┌─────────────┬────────────┬─────────────────────────────────────┐
│Name │ Quantity │ │
│ products │ products │ │
│ │(g), gross/│ │
│ │ net │ │
│Potatoes │40/28 │Wash and peel vegetables thoroughly, │
│Cabbage │15/12 │rinse, grate or │
│Carrots │30/26 │finely chop. Fill with hot water │
│Beets │20/16 │and cook until soft (30 - 40 minutes). │
│Milk │30 │Then for children up to 9 months, boiled- │
│Onion │3 │Grate or skip fresh vegetables │
│Salt solution │2.5 │through a meat grinder, after draining │
│Greens │3 │decoction. Add to the pureed vegetables from -│
│Oil grows.│2.5 │var, milk, salt solution and boiling water- │
│ │ │tit. Add oil to the finished puree and│
│ │ │thoroughly washed, finely chopped │
│ │ │greens (green onions, leeks, sel-│
│ │ │tree, parsley, dill) │
├─────────────┼────────────┼─────────────────────────────────────┤
│Output │100 │ │
└─────────────┴────────────┴─────────────────────────────────────┘
Porridge can be prepared with water, whole or diluted milk, or vegetable broth.
For children of the first year of life, pureed porridge is prepared. They can be cooked in two ways. According to the first method, the cereal should be sorted, washed, dried and ground. Boil the cereal flour in water, then add milk brought to a boil, salt solution, sugar syrup and cook with stirring until fully cooked. According to the second method, the cereal should be dissolved until completely cooked and rubbed hot through a fine sieve, then add hot milk, salt solution, sugar syrup and cook for another 3 - 5 minutes. Add butter to the finished porridge.
Semolina porridge 8 percent
│Name │ Quantity │ │
│ products │products│ │
│ │ (g) │ │
│Semolina │8 │To prepare semolina porridge you need semolina│
│Milk │120 │sieve through a fine sieve and gradually │
│Sah. syrup │5 │pour into boiling water, at constant │
│Oil drain. │2.5 │stirring. Cook for 15 minutes, then add-│
│Salt solution │2.0 │Add hot milk, sugar syrup, │
│ │ │stir and cook for another 5 minutes │
├─────────────┼─────────┼────────────────────────────────────────┤
│Output │100 │ │
Mixed milk porridge 10 percent
(rice, oatmeal) from flour
┌─────────────┬─────────┬────────────────────────────────────────┐
│Name │ Quantity │ │
│ products │products│ │
│ │ (g) │ │
├─────────────┼─────────┼────────────────────────────────────────┤
│Flour │10 │ │
│Milk │100 │ │
│Sah. syrup │5 │ │
│Oil drain. │2.5 │ │
│Salt solution │2 │ │
├─────────────┼─────────┼────────────────────────────────────────┤
│Output │100 │ │
└─────────────┴─────────┴────────────────────────────────────────┘
Meat dishes
Meat puree
Wash the meat, separate from bones and tendons, cut into small pieces, put in a pan with water and cook until tender. Pass the boiled meat through a meat grinder twice, add broth, salt solution, stir thoroughly, boil for 1 - 2 minutes. Add butter to the finished puree.
Meat soufflé
Cut the meat, cleaned of films and tendons, into pieces and simmer in a small amount of water until half cooked. Then add stale wheat bread or crackers soaked in cold water, pass everything through a meat grinder with a fine mesh, add broth, mashed yolks and stir. While stirring, add the whipped whites. Place this mass in a pan, thickly greased with butter and sprinkled with breadcrumbs, and bake, covering the pan with a lid, in the oven in a water bath.
Vegetable salads are best served for lunch before the first course or for dinner. The amount of vegetables used for the salad is taken into account in the total daily amount of vegetables.
Carrot and apple salad
Wash the carrots and apple thoroughly, peel, rinse with boiled water, grate on a fine grater, add vegetable oil or a little honey and lemon juice.
Cabbage salad with dill
Grate the peeled, washed cabbage on a fine grater or pass through a meat grinder, add a little finely chopped dill and vegetable oil.
Appendix No. 7
FOOD WASTE TABLE
WITH COLD COOKING<*>
––––––––––––––––
<*>"Chemical composition of food products." Ed. Pokrovsky A.A., 1977, vol. 1, p. 186.
┌─────────────────────────────────────┬──────────────────────────┐
│ Product │Inedible part, % total│
│ │ commercial weight of the product │
├─────────────────────────────────────┼──────────────────────────┤
│Grains │ 1 │
│ Legumes │ 0.5 │
│Potatoes │ 28 │
│Vegetables: │ │
│ eggplants │ 10 │
│ zucchini │ 25 │
│ white cabbage │ 20 │
│ cauliflower │ 25 │
│ green onion │ 20 │
│ onions │ 16 │
│ cucumbers │ 20 │
│ carrots │ 16 │
│ parsley (greens) │ 20 │
│ radishes │ 20 │
│ turnip │ 20 │
│ salad │ 20 │
│ beets │ 20 │
│ tomatoes │ 20 │
└─────────────────────────────────────┴──────────────────────────┘
Appendix No. 8
FEATURES OF CULINARY PROCESSING AND TECHNOLOGY
PREPARATION OF DISHES FOR CHILDREN FROM 1 TO 3 YEARS OLD<*>
––––––––––––––––
<*>The section uses the following materials: “Organization of therapeutic nutrition in a children’s hospital”, Polteva Y.K., Tsybina E.N., Krylova A.K., 1974; “Handbook of clinical nutrition for dietitians and cooks”, Smolyansky B.L., Abramova Zh.I., 1984.
To preserve the nutritional value of products, it is necessary to strictly follow the basic rules of their culinary and technological processing. Otherwise, not only the nutritional value of food may decrease, but also its digestibility and absorption may deteriorate.
Before heat treatment, meat is subjected to mechanical cleaning (removal of contaminated areas and marks, rinsing in running water). Thawing should be carried out in a cold room (plus 7 - 8°). Defrosting meat at high temperatures is not recommended, as this causes a significant loss of meat juices. It is better to cook meat in large pieces (1 - 1.5 kg), lowering it into boiling water; At the same time, the protein coagulates in the outer layers, which prevents the loss of meat juice.
Meat dishes
To prepare meat dishes for children, lean varieties of beef, pork, lamb, as well as chicken and rabbits are used. Second meat courses are prepared mainly from minced cutlets.
The meat is cleaned of tendons and films, cut into small pieces and passed through a meat grinder 1 - 2 times. Stale wheat bread of at least the first grade is soaked in cold water, squeezed out, mixed with minced meat and passed through a meat grinder a second time. Bread take 10 - 15%, water 30% in relation to the pulp. After the meat and bread have been passed through, they are beaten until smooth and fluffy.
Soufflés, cutlets, meatballs, and rolls are prepared from minced cutlets. These dishes for children under 2 years of age are steamed. Under the influence of steam, dishes are obtained that are tender and pleasant to the taste. Minced cutlet must be prepared immediately before cutting and cooking.
Instead of bread, you can add viscous rice or semolina porridge to the cutlet mass.
Steamed boiled chicken soufflé
Pass the boiled chicken meat two or three times through a meat grinder with a fine grid, combine with well-cooked rice porridge, stir, add the yolks, melted butter (1/2 the norm) and whipped whites. Mix the resulting mass, put it in molds or a frying pan, greased with oil, and cook in a water bath. Pour the finished soufflé with butter.
Steamed meatballs
Pass the meat cleaned of fat and tendons through a meat grinder, mix with cold viscous rice porridge, pass through the meat grinder twice again, add butter and eggs and beat well. Divide the resulting mass into small balls - meatballs, place in a greased frying pan, add cold water and cook.
Steamed meat zrazy, stuffed
Carrots and eggs
Prepare the cutlet mass as indicated above, beat it well with a damp hand into a flat cake, in the middle of which place boiled chopped eggs mixed with boiled finely chopped carrots. Connect the edges of the flatbread, giving it the shape of a pie, place on the grease of a steam pan, greased with oil, fill 1 - 3 volumes with cold water and, with the lid closed, bring to readiness.
Fish dishes
Cutlets, quenelles, and casseroles are prepared from cod and cod fish. To do this, fish fillets with the addition of 15 - 20% white bread soaked in milk or water are passed through a meat grinder 2 - 3 times and beaten well. Since this fish contains little fat, butter is added to the minced fish. Cooking time for fish dishes is 15 - 20 minutes.
Fish dumplings
Pass the cod pulp through a meat grinder. Add white bread soaked in milk and squeezed out to the resulting minced meat, pass through a meat grinder again and, beating the resulting mass well with a wooden paddle, gradually introduce egg, cream or milk into it. Using two tablespoons, cut the minced fish into dumplings and place them on a greased baking sheet. Pour cold water over the dumplings and cook for 5 minutes. Remove the finished quenelles from the water and serve with sour cream or milk sauce.
Potato casserole with fish
Add melted butter, egg yolks diluted with milk, and salt to the mashed hot potatoes; fold in the whipped whites. The prepared potato mass is placed in a thin layer on a baking sheet greased and sprinkled with flour. Minced fish (boiled fish minced through a meat grinder) is placed on the surface of the potato mass and covered with a second layer of potatoes. The top and bottom layers should be the same thickness. Bake in the oven.
Cottage cheese dishes
Cottage cheese prepared in a dairy kitchen can be given in its natural form. The cottage cheese obtained from the base is used to prepare various dishes: cheesecakes, casseroles, lazy dumplings, puddings. Curd dishes can be combined with vegetables, cereals, fruits and berries.
Steam curd soufflé
Pass the cottage cheese through a meat grinder, combine with sugar, semolina, milk, egg yolks, mix everything and carefully add the whipped whites into the resulting mass. Place the mixture in oiled pans and cook in a water bath.
Curd pudding with raisins (or boiled
Chopped dried fruits) and carrots
Pass the cottage cheese and boiled cooled carrots through a meat grinder or rub through a sieve. Sort out the raisins, wash and combine with cottage cheese, then add semolina, yolks, sugar, mix everything well and carefully fold in the whipped whites into the resulting mass. Place the mixture in a pan greased with oil and cook in a water bath.
Sour cream must be heat treated before consumption.
Milk is well used in children's nutrition. Boil milk for no more than 2 - 3 minutes in a closed aluminum container. When preparing porridges, vegetable purees, and casseroles, milk is added to boiled cereals and vegetables.
Eggs (chicken only) must be washed before cooking and given as an omelet or hard-boiled.
From cereals, in addition to porridges, puddings, soufflés, cutlets, rolls, zrazy are prepared in combination with meat, fish, eggs, cottage cheese, vegetables and fruits.
For cutlets, meatballs and puddings, you should cook viscous porridge in milk or water with the addition of butter, eggs and sugar.
Cereal dishes
It is recommended to first sort out the cereals for cooking porridge, then wash them and add them to boiling water; add salt, sugar, stirring and cook until half cooked. Then pour hot milk, but not boiled, and continue to cook until done. When serving, add butter.
Amount of liquid (milk, water) for preparing porridges of different thicknesses:
┌───────────────────────────────────┬────────────────────────────┐
│ Type of porridge │Ratio of cereal to liquid│
├───────────────────────────────────┼────────────────────────────┤
│Buckwheat porridge │ │
│ crumbly │1:2.0 │
│ viscous │1:3.0 │
│ semi-viscous │1:3.5 │
│ liquid │1:4.5 │
│Rice porridge │ │
│ crumbly │1:1.75 │
│ viscous │1:3.5 │
│ semi-viscous and liquid │1:4.0 - 1:6.0 │
│Oatmeal │ │
│ viscous │1:2.2 │
│ semi-viscous │1:3.2 - 1:5.0 │
│Semolina porridge │ │
│ viscous │1:2.7 │
│ semi-viscous │1:3.7 │
│ liquid │1:4.7 - 1:10 or 1:8 │
└───────────────────────────────────┴────────────────────────────┘
Semolina is cooked for 10 - 12 minutes, rice - 20 - 25 minutes, buckwheat - 30 - 60 minutes. As the capacity of the pan increases, the time for boiling cereals increases. Pasta is cooked by immersing it in boiling salted water, the volume of which should be 3 times larger than the dry product.
Carrot pudding with rice
Boil and grate the carrots. Cook sticky rice porridge and mix with carrot puree, beat the egg, add sugar and mix everything well. Place the resulting mass in a greased frying pan, pour in sour cream or melted butter and bake.
Oatmeal porridge with prunes
Place rolled oatmeal flakes and washed pitted prunes in boiling water and cook until half cooked, then pour in hot milk, add sugar and bring to readiness.
Krupenik with cottage cheese and raisins
Cook viscous buckwheat porridge, cool slightly and combine with grated cottage cheese, raisins and eggs, milk, sugar, mix well and place in a greased frying pan. To keep the krupenik tender, it is good to pour sour cream or melted butter on it before baking.
Vegetables fruits
A variety of vegetable and fruit dishes can be prepared in the form of salads, raw and boiled, complex side dishes and as independent dishes - stewed vegetables, casseroles. It is useful to combine vegetables and fruits with cereals and cottage cheese.
You need to boil peeled vegetables in a sealed container, steam them or in a small amount of water, and then use the broth for food.
It is very important to include raw vegetables and greens in children's diets. In this case, it is necessary to clean them, rinse thoroughly in running water and rinse with cold boiled water before chopping. Peeled vegetables should not be left in the air, since exposure to oxygen destroys the vitamins in them, especially vitamin C.
To preserve valuable nutrients and vitamins, salads should be prepared in small portions shortly before serving before lunch and breakfast. Vegetables for salads should be cooked in their peels, each type of vegetable separately.
Beet salad
Boil or bake beets in the oven, peel them, grate them on a coarse grater, add vegetable oil, lemon juice, and stir. Sprinkle well-washed finely chopped dill on top. Beetroot salad can also be prepared with potatoes. In this case, take equal amounts of beets and potatoes.
Carrot and dried apricot salad
Grate raw peeled carrots on a fine grater. Sort the dried apricots, rinse, mince and combine with carrots. This salad can be topped with juice squeezed from lemon and seasoned with sour cream.
It is advisable to give fruits and berries fresh to young children. For older children, you can prepare fruit salads.
When preparing jelly, fruit drinks, and mousses, the juice of berries and fruits is added to the finished dish, thus increasing its nutritional value.
Before preparing compotes, dry fruits are thoroughly washed, dipped in cold water and simmered over low heat until they swell. It is good to add rosehip extract to the cooled compote.
Soups or first courses can be varied in the content of products and in the method of preparation. Cereal, vegetable and fruit infusions, as well as meat (bone) broths, are used as liquids for soups.
When preparing soup, it is very important to observe the cooking times of various products. So, for example, if the soup, in addition to potatoes, includes products such as sauerkraut, pickled cucumbers, sorrel, then you must first boil the potatoes, since they do not boil well with foods containing acid.
Vegetables should be placed in boiling broth and continue to cook over low heat, without boiling too much, in a sealed container. The thick mass of the soup should not exceed 1/3 of the volume of the soup.
Peeling and cutting of vegetables is carried out immediately before cooking and before serving. If you add sautéed (lightly fried in oil) onions and carrots to soups, especially vegetable ones, the soups acquire a more pleasant taste and aroma. It is best to saute vegetables in a combination of vegetable and butter. First, sauté the onions for 2 minutes, then the carrots for 3 - 5 minutes, and only at the end of the sautéing add tomato puree.
You should not put tomato paste in raw vegetables, as in the presence of acid the vegetables become tough.
Appendix No. 9
TABLE OF PRODUCTS REPLACEMENT BY MAIN
FOOD SUBSTANCES<*>
––––––––––––––––
<*>Compiled by the Department of Baby Nutrition of the Institute of Nutrition of the USSR Academy of Medical Sciences.
┌─────────┬───────┬────┬────┬────┬────────────────┬─────┬────┬────┬─────┬─────────────────┐
│ Product │ Weight │White-│Fats│Char- │ Product- │Weight │White-│Fats│Carbs-│ Add (+), │
│ │(net)│ki │ │le- │ substitute │(no-│ki │ │water │ remove (-) │
│ │ │ │ │water│ │to) │ │ │ │ │
│ 1 │ 2 │ 3 │ 4 │ 5 │ 6 │ 7 │ 8 │ 9 │ 10 │ 11 │
├─────────┼───────┼────┼────┼────┼────────────────┼─────┼────┼────┼─────┼─────────────────┤
│Meat - │100 │20.2│7.0 │- │rabbit meat │98 │20.3│12.6│- │drain oil. -6.8 │
│beef │ │ │ │ │lamb II category│97 │20.2│8.7 │- │drained oil. -2.1 │
│ │ │ │ │ │camel meat │107 │20.2│10.0│- │drain oil. -3.6 │
│ │ │ │ │ │horse meat I category. │104 │20.2│10.3│- │oil drain. -4.0 │
│ │ │ │ │ │moose meat │95 │20.3│1.6 │- │drain oil. +6.5 │
│ │ │ │ │ │venison I category. │104 │20.3│8.8 │- │oil drain. -2.2 │
│ │ │ │ │ │beef liver │116 │20.2│3.6 │- │drain oil. +4.1 │
│ │ │ │ │ │pork liver │107 │20.1│3.8 │- │drain oil. +3.9 │
│ │ │ │ │ │beef heart │135 │20.2│4.0 │- │drain oil. +3.6 │
│ │ │ │ │ │chickens category II. │97 │20.2│8.5 │- │oil drain. -1.8 │
│ │ │ │ │ │egg powder │45 │20.2│16.8│3.2 │drained oil. -11.9│
│ │ │ │ │ │ │ │ │ │ │sugar -3.2 │
│ │ │ │ │ │fish (cod) │113 │20.1│0.7 │- │oil drain. +7.6 │
│ │ │ │ │ │half-fat cottage cheese - │121 │20.2│10.9│- │drained butter. -4.7 │
│ │ │ │ │ │ny │ │ │ │ │sugar -1.6 │
│ │ │ │ │ │canned meat │120 │20.2│22.0│- │butter drain. -18.1│
│ │ │ │ │ │ │ │ │ │ │ │
│Milk │100 │2.8 │3.2 │4.7 │milk powder │11 │2.8 │2.7 │4.3 │drained butter. +0.6 │
│whole │ │ │ │ │whole in germ- │ │ │ │ │sugar +0.4 │
│ │ │ │ │ │met. packaging │ │ │ │ │ │
│ │ │ │ │ │milk powder │7.5 │2.8 │0.1 │3.7 │drained butter. +3.7 │
│ │ │ │ │ │fat-free in │ │ │ │ │sugar +1.0 │
│ │ │ │ │ │sealant. packaging│ │ │ │ │ │
│ │ │ │ │ │condensed milk│40 │2.8 │3.1 │3.8 │sugar +1.0 │
│ │ │ │ │ │sterilized │ │ │ │ │ │
│ │ │ │ │ │condensed milk│39 │2.8 │3.3 │21.8 │sugar -17.1 │
│ │ │ │ │ │with sugar │ │ │ │ │ │
│ │ │ │ │ │dry cream │12 │2.8 │5.1 │3.1 │butter drain. -2.3 │
│ │ │ │ │ │ │ │ │ │ │sugar +1.6 │
│ │ │ │ │ │condensed cream│35 │2.8 │6.6 │16.4 │butter drain. -4.1 │
│ │ │ │ │ │with sugar │ │ │ │ │sugar -11.7 │
│ │ │ │ │ │half-fat cottage cheese - │17 │2.8 │1.5 │0.2 │drained butter. +2.0 │
│ │ │ │ │ │ny │ │ │ │ │sugar +4.5 │
│ │ │ │ │ │meat beef │14 │2.8 │1.0 │- │oil drain. +2.7 │
│ │ │ │ │ │fish (cod) │16 │2.8 │0.1 │- │oil drain. +3.7 │
│ │ │ │ │ │ │ │ │ │ │sugar +4.7 │
│ │ │ │ │ │cheese (poshekhon- │11 │2.8 │2.9 │- │drain oil +0.4 │
│ │ │ │ │ │sky) │ │ │ │ │sugar +4.7 │
│ │ │ │ │ │chicken egg │22 │2.8 │2.5 │0.1 │drain oil. +0.8 │
│ │ │ │ │ │ │ │ │ │ │sugar +4.6 │
│ │ │ │ │ │egg powder │16 │2.7 │2.2 │0.4 │drained oil. +1.2 │
│ │ │ │ │ │ │ │ │ │ │sugar +4.3 │
│ │ │ │ │ │ │ │ │ │ │ │
│Cottage cheese │100 │16.7│9.0 │1.3 │beef meat │83 │16.8│5.8 │- │butter drain. +3.9 │
│half fat- │ │ │ │ │ │ │ │ │ │sugar +1.3 │
│ny │ │ │ │ │fish (cod) │95 │16.6│0.6 │- │oil drain. +10.2│
│ │ │ │ │ │ │ │ │ │ │sugar +1.3 │
│ │ │ │ │ │ │ │ │ │ │ │
│Egg │41 │5.2 │4.7 │0.3 │cottage cheese │31 │5.2 │2.8 │0.4 │drained butter. +2.3 │
│chicken │(1 piece)│ │ │ │bold │ │ │ │ │ │
│ │ │ │ │ │meat beef │26 │5.2 │1.8 │- │butter drain. +3.5 │
│ │ │ │ │ │fish (cod) │30 │5.2 │0.2 │- │oil drain. +5.5 │
│ │ │ │ │ │ │ │ │ │ │sugar +0.3 │
│ │ │ │ │ │whole milk │186 │5.2 │5.9 │8.7 │drained butter. -1.5 │
│ │ │ │ │ │ │ │ │ │ │sugar -8.4 │
│ │ │ │ │ │Poshekhonsky cheese │20 │5.2 │5.3 │- │drain butter. -0.7 │
│ │ │ │ │ │ │ │ │ │ │sugar +0.3 │
│ │ │ │ │ │egg powder │11.5 │5.3 │4.3 │0.8 │drain oil. +0.5 │
│ │ │ │ │ │ │ │ │ │ │sugar -0.5 │
│ │ │ │ │ │ │ │ │ │ │ │
│Fish │100 │17.5│0.6 │- │meat beef │87 │17.6│6.0 │- │oil drain. -1.5 │
│(cod) │ │ │ │ │half-fat cottage cheese│105 │17.5│9.5 │1.4 │drained oil. -10.8│
│ │ │ │ │ │ │ │ │ │ │sugar -1.4 │
│ │ │ │ │ │egg powder │39 │17.5│14.5│2.8 │drained oil. -16.8│
│ │ │ │ │ │ │ │ │ │ │sugar -2.8 │
│ │ │ │ │ │ │ │ │ │ │ │
│Potatoes│100 │2.0 │0.1 │19.7│white cabbage │111 │2.0 │- │6.0 │sugar +13.7 │
│ │ │ │ │ │vat │ │ │ │ │ │
│ │ │ │ │ │cauliflower │80 │2.0 │- │3.9 │sugar +15.8 │
│ │ │ │ │ │carrots │154 │2.0 │0.15│5.6 │sugar +14.1 │
│ │ │ │ │ │beets │118 │2.0 │- │12.7 │sugar +7.0 │
│ │ │ │ │ │beans │33 │2.0 │- │2.7 │sugar +17.0 │
│ │ │ │ │ │green peas │40 │2.0 │- │5.3 │sugar +14.4 │
│ │ │ │ │ │green peas │64 │2.0 │0.1 │4.5 │sugar +15.2 │
│ │ │ │ │ │canned. │ │ │ │ │ │
│ │ │ │ │ │canned beets-│167 │2.0 │- │11.8 │sugar +7.9 │
│ │ │ │ │ │forged │ │ │ │ │ │
│ │ │ │ │ │ │ │ │ │ │ │
│Bread │100 │8.1 │1.2 │46.6│wheat flour │77 │8.2 │0.9 │56.3 │sugar -9.7 │
│wheat│ │ │ │ │rye bread │111 │8.1 │1.3 │50.3 │sugar -3.8 │
│ │ │ │ │ │ │ │ │ │ │ │
│Apples │100 │0.4 │- │11.3│canned apples. │200 │0.4 │- │48.0 │sugar -36.3 │
│fresh │ │ │ │ │apple juice │90 │0.4 │- │10.5 │sugar +0.8 │
│ │ │ │ │ │grape juice. │133 │0.4 │- │24.5 │sugar -13.3 │
│ │ │ │ │ │plum juice │133 │0.4 │- │21.4 │sugar -10.1 │
│ │ │ │ │ │Dried fruits: │ │ │ │ │ │
│ │ │ │ │ │apples │12 │0.4 │- │8.4 │sugar +3.1 │
│ │ │ │ │ │prunes │17 │0.4 │- │11.1 │sugar +0.2 │
│ │ │ │ │ │dried apricots │8 │0.4 │- │5.3 │sugar +6.0 │
│ │ │ │ │ │raisins │22 │0.4 │- │15.6 │sugar -4.3 │
└─────────┴───────┴────┴────┴────┴────────────────┴─────┴────┴────┴─────┴─────────────────┘
Notes 1. When calculating the amount of butter that needs to be increased or reduced in the diet, it is taken into account that 100 g of butter contains 82.5 g of fat.
2. If beef is replaced with other meat products, they may be included in the weekly menu in the following percentage:
Beef 30%
Lamb 20%
Rabbit 15%
By-products 15%.
Appendix No. 10
AVERAGE INCREASE IN MASS AND LENGTH
BODY OF A CHILD IN THE FIRST YEAR OF LIFE
┌──────────────────────┬─────────────────────────────────────────┐
│ Age in months │ Increasing indicators │
│ ├────────────────────┬────────────────────┤
│ │ body weight (g) │ body length (cm) │
│ ├────────┬───────────┼────────┬───────────┤
│ │for the month│for the past month│for the past month│for the past month│
│ │ │ period │ │ period │
├──────────────────────┼────────┼───────────┼────────┼───────────┤
│1 │ 600 │ 600 │ 3 │ 3 │
│2 │ 800 │ 1400 │ 3 │ 6 │
│3 │ 800 │ 2200 │ 2,5 │ 8,5 │
│4 │ 750 │ 2950 │ 2,5 │ 11 │
│5 │ 700 │ 3650 │ 2 │ 13 │
│6 │ 650 │ 4300 │ 2 │ 15 │
│7 │ 600 │ 4900 │ 2 │ 17 │
│8 │ 550 │ 5450 │ 2 │ 19 │
│9 │ 500 │ 5950 │ 1,5 │ 20,5 │
│10 │ 450 │ 6400 │ 1,5 │ 22 │
│11 │ 400 │ 6800 │ 1,5 │ 23,5 │
│12 │ 350 │ 7150 │ 1,5 │ 25 │
└──────────────────────┴────────┴───────────┴────────┴───────────┘
Today, children who come with their parents to the supermarket are simply wide-eyed, and their parents are ready to buy them everything at once: chocolate bars, a huge assortment of cakes, breakfast cereals, and lollipops. And 40 years ago, children had completely different “sweets.” This review is dedicated to them.
1. Sweet sandwich 
The simplest dessert was made very easily - a slice of sliced loaf or white bread was spread with butter and sprinkled with granulated sugar on top.
2. Caramelized sugar 
To prepare such sweets, it was enough to grease a spoon with butter, pour sugar into it and hold it over a gas burner until ready, and if you add a stick, you get a natural candy.
3. Fruit tree resin and tar 
Soviet children gnawed resin from various fruit trees - cherry, plum, coniferous, and tar perfectly replaced chewing gum.
4. Cucumbers 
Fresh crispy cucumbers were cut into strips and generously sprinkled with salt.
5. Buttered cookies 
The most basic cake was made from any inedible biscuit, such as “Jubilee” or hard biscuit, and butter - the best treat for breakfast!
6. Appetizing bread crust 
It was in this form that children brought bread from the store, because how could one resist enjoying the fresh, fragrant crust of a still warm loaf?
7. Ascorbic acid 
Children simply adored these tasty and healthy vitamins in the form of yellow balls and were ready to eat them in any quantity.
8. Boiled condensed milk 
Condensed milk was already a delicacy, but if you boiled it, you got an even more delicious new dish, and the long cooking process itself was interesting, because if the water boiled away, the can would explode.
9. Kozinaki from seeds 
A simpler version of the oriental sweet was made from peeled sunflower seeds, which were fried in a frying pan and combined with caramel, and after hardening, small briquettes were formed.
10. Dryers and bagels 
Lamb products of various sizes were very loved by Soviet children; they were supposed to be eaten with milk, jelly or homemade compote.
11. “Wild” delicacy 
In Soviet times, the sour taste of green leaves of fresh sorrel was familiar to almost every child.
12. Dry jelly 
Soviet children happily gnawed on sweet jelly briquettes, of which there were many in stores, and they were cheaper than ice cream.
13. Potatoes baked in the fire 
Potatoes were the most affordable product, and baked potatoes were considered not just as food, but rather as a delicacy.
14. Sweet toffees 
There were several types of such candies - the sticky “Kis-Kis” and the molded semi-hard “Golden Key”, the first were so hard that trying to chew them cost broken teeth and torn out fillings, and the second were too soft.
15. Processed cheese “Friendship” 
In Soviet times, 3 types of processed cheese were produced, but “Druzhba” was the most popular.
16. Baby formula 
This powdery product with the addition of milk powder, sugar and vegetable and fruit powders was simply eaten by adult children with spoons.
17. Lollipops "Monpensier" 
Fruity, colorful little lollipops in tin boxes were made from caramelized sugar with fruit flavors and were considered one of the most popular sweets in the Soviet Union.
18. Vanilla halva 
Unlike sausage and chocolates, this dessert of oriental origin was always on the shelves of Soviet stores, as it was not a scarce product.
19. Birch sap 
In the Soviet Union, birch sap, which was considered healthy, albeit with weak taste, was produced in huge quantities and sold, as a rule, in three-liter jars.
20. Kombucha 
In most Soviet kitchens, you could see a jar covered with gauze, where something resembling a thick jellyfish lived in a tea-colored solution; such a drink had a pleasant sour taste and a refreshing effect.
21. Green peas 
Green pods with peas were eaten along with sorrel, acacia and other similar delicacies - what they didn’t eat in childhood!
22. Bread with salt and sunflower oil 
A still warm crust of fresh bread was carefully greased with sunflower oil and generously sprinkled with salt, and some children added green onions or dill to this sandwich.
23. Homemade wafer rolls and nuts 
This difficult dish to prepare required certain skills, because it was not enough to prepare sweet waffle dough and bake goodies, you had to manage to fill them with condensed milk cooked the day before.
24. Nettle flowers 
Cute little white flowers are another amazing “delicacy” from Soviet childhood; by pulling such a flower out of its “nest” you could enjoy the sweet juice that was at the base.
Baby, Baby, Nutrilon. What's in the box?
A long time ago, or rather in the 70s of the last century, the government of the Soviet Union decided to build a plant for the production of infant formula. Surprisingly, until this moment, infant formula was not produced in our country. So, in a small town 40 kilometers from Moscow, the Istrinsky dairy plant appeared, which gave us the famous domestic brands “Malyutka” and “Malysh”.
Sibmama's correspondent went there to see on the spot what modern advanced production looks like.
Historical "Baby"
- Oh, I remember this mixture, my younger sister was fed this!- young mothers sometimes exclaim near the shelves with baby food. And they not only fed the kids, but also made homemade sweets and added them to muffins and pancakes. After all, the heart of the enterprise in the 80s was spray drying: raw milk was collected from all surrounding areas, the water was removed from it, the resulting powder was sweetened - this was the basis for baby food then. The majority of the enterprise’s products were the most common “milk” - milk, kefir, sour cream, beloved by residents of Moscow and the Moscow region.
The plant began a new life in 1995, when it was acquired by Nutricia (part of Danone), which has been specializing in the production of infant formula for more than a century. After the purchase, the old plant building was mothballed, and by 2012, a new modern production complex was built on its territory, equipped with the latest science and technology, in accordance with strict European and Russian requirements. The old recipes of the famous infant formulas “Malysh” and “Malyutka” were reviewed and changed according to the needs of modern Russian babies and the requirements of pediatricians.
Today there is little here that resembles Soviet-era production: even the old administrative building, where the company’s office is now located, is a fashionable “open space” where you can freely and informally communicate with director Pavel Pevnev, also young, free and informal.
But most importantly, of course, the approach to the production of baby food has changed: the Nutricia company creates not only a high-quality product, but also takes on an important social and educational mission - helping mothers maintain breastfeeding and correctly formulate a diet after it ends.
Strategic feeding
- -When the baby is one year old, he can already do a lot: he tries to walk, pronounces individual words, even holds a spoon in his hands. But this does not mean that he grew up as an adult!- says Alexandra Surzhik, Ph.D., head of the scientific department of Nutricia. - Adult food doesn't suit him. Just as they buy special clothes, books, furniture for a baby, he also needs special food. Pediatricians recommend feeding your child with infant formula at least once a day, because it is a source of vitamins, minerals, and polyunsaturated fatty acids necessary for growth and brain development. And this is not the opinion of an individual specialist -
” - The company took part in the development of the National Strategy for Feeding Children from One to Three Years of Age (by the way, there is also a National Strategy for Feeding Children up to One Year of Age - it is its standards that all pediatricians in the country are guided by when working with newborns).
One of the basic studies in the development of this strategy was the Nutrilife project, in which 19 leading pediatric specialists and 40 medical institutions in Moscow, St. Petersburg, Arkhangelsk, Kazan, Yekaterinburg, Novosibirsk, Krasnoyarsk, Irkutsk and others took part in 2011-12 cities of the country. After studying the nutritional habits of 2,000 children throughout Russia, conclusions were made about its imbalance.
From Europe especially for our kids
According to a Nutrilife study, Russian babies suffer from iron deficiency: two out of three children over the age of one year receive insufficient amounts of this important microelement. This discovery formed the basis of the “Baby” formula, developed by specialists from the company’s research center in Utrecht, Holland: although it is a transnational corporation, the composition of the products is adapted to the needs of babies in each country. By the way, adding iron turned out to be not as easy as it seems - in order for this element to be absorbed by babies, it is combined with zinc and vitamin C.
Dutch scientists borrow innovative ideas from nature, from the standard of infant nutrition - human breast milk. So the milk base of the infant formulas “Malyutka” and “Malysh” produced at the Istra-Nutritsiya plant is now completely different from the powdered milk that once came out of the Istra spray dryer. These infant formulas are enriched with vitamins and minerals, healthy polyunsaturated fatty acids, prebiotics, and, very importantly, do not contain sugar.
” And they supply the milk base from Ireland - of course, not only to Russia, milk is selected and processed there for both Europe and Asia.
Porridge is our food
The real pride of producers from Istria is Nutrilon and Malyutka porridges. They are made using a special technology using a special apparatus - an extruder and, by the way, from domestic cereals (after all, we can’t bring everything from Europe).
I would like to tell you in more detail about the process of preparing porridges: buckwheat, oatmeal, and rice flour are mixed with water and heated to 180 degrees at high pressure.
” Literally “nanosecond” cooking of the porridge occurs: the water instantly boils and evaporates, and lumps of flour explode like popcorn. In such a short time, beneficial vitamins do not have time to be destroyed, but long branched starch molecules are torn apart, which allows kids to easily digest cereals.
- Our cereals retain their natural smell and taste, which is unusual for baby food,- emphasizes the director of the enterprise Pavel Pevnev. - I have children myself - a son and a daughter, 3 and 6 years old. So, they also ate Nutrilon and Malyutka porridges. I am confident in the quality of our products, and in general,
” - Quality is not only the product itself, it is a principle of behavior.
(Click on photo to enlarge)
About how this principle of behavior is implemented at the enterprise - .
(Click on photo to enlarge)
In the USSR, the main tablets were aspirin and citramon, for the throat - streptocide, for everything else - iodine and brilliant green. To support immunity - ascorbic acid in wheels and in balls. But these are official means, and there were also a lot of folk ones, those that were passed on from generation to generation.
1. Radish with honey
Many of the recipes were akin to the science of potions from the Hogwarts junior syllabus. A good example is the method of obtaining a magical elixir for sore throats and coughs from bitter black radish. To do this, a medium-sized root vegetable was washed and placed with its sharp end in a mayonnaise jar or a cut glass. The top was cut off, and in its place a funnel was made into which one spoon of honey could fit. Overnight, a sweet transparent liquid appeared instead - the desired product. It was necessary to repeat manipulations with the vegetable until it was completely exhausted.Doctors' opinion: Radish and honey are two natural and well-compatible products, the natural properties of which effectively help with colds. They fight coughs and relieve sore throats, treat respiratory diseases and are an excellent prevention of viral diseases. Radish juice with honey is used for whooping cough, bronchitis and pneumonia.
Radish contains vitamins A and D, beneficial essential oils, calcium, iron and magnesium. In addition, it contains sulfur, which is very important for treating cough. Sulfur has an expectorant effect. Phytoncides contained in radish effectively fight dangerous bacteria and viruses.
A child can be given vegetables after 1.5-2 years.
2. Banks
Previously, banks were in every home, in addition, similar procedures were carried out even in children's clinics. The procedure resembles something between a magical ritual and medieval torture. There are two canonical ways of this ritual. The first is to wrap cotton wool around a knitting needle and moisten it with alcohol; the resulting torch is brought to the bottom of a medical jar. After the air burns out, the can is pressed to the back.
Second, a match with a piece of paper is inserted into a piece of bread, and the resulting semblance of a boat is placed on the back. The paper is set on fire and covered with a jar.
As a bonus, beautiful dark circles remain on your back for a long time.
Doctors' opinion: In the USA, banks have been banned for twenty years now. Their doctors claim that for colds, cupping does not help cure the disease, but, on the contrary, helps the infection spread. American doctors are confident that the use of medical cups for pneumonia can provoke rupture of lung tissue (pneumothorax). Our doctors also have ambivalent views on the ancient procedure, but the majority believes that medical cups stimulate blood circulation, renewal of body cells, and improvement of metabolism.
With their help, pneumonia and bronchitis, back pain, lower back pain, asthma and cough are treated. If a person often suffers from colds or suffers from rheumatic pain, myositis and bronchitis, then the use of cupping can improve the situation.
Cupping has a lot of contraindications; before use, you should consult a doctor.
3. Blue lamp
It was considered a remedy for any disease. This device is an ordinary incandescent lamp in a reflector with a handle, only its bulb is not just transparent, but blue. It was believed that the lamp kills germs and warms up the body beneficially.
Doctors' opinion: The therapeutic effect of the blue lamp lies precisely in the effect of infrared rays, that is, in warming up. Near-infrared radiation penetrates tissue by 1-2 cm. It reaches the dermis, increasing its temperature by 1-2 degrees. This activates the processes of peripheral circulation, metabolic processes, maturation of fibroblasts (skin cells) and migration of leukocytes.
In general, warming with dry heat is effective for swelling and infiltrates, and increased sweating allows you to remove excess water and reduce pressure on the nerve endings, which gives an analgesic effect.
There is still heated debate about light therapy, or more precisely, blue light chromotherapy, as the therapeutic effect of a blue lamp.
