Effective Nutrition in Childhood

Posted by Sweet Lourdez | February 28th, 2010 in Nutritions | No Comments »

nutrition in childhoodBreastfeeding allows children to develop an adequate tolerability to food, but when you can not provide it, we must find an effective alternative to feed the children.

Dr. Ricardo Rueda, Associate Director of Research and Development Division, Abbott Nutrition, said that a proper selection of infant formula is essential, especially to avoid those that use palm olein oil in its composition. Consumption of this is inconvenient in many cases, because when the intestine is processed form insoluble salts that prevent the infant to absorb fat, energy and calcium properly. Furthermore, these formulas can cause constipation when taken in high proportion. Read the rest of this entry »

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Nutrition in the Golden Age

Posted by Sweet Lourdez | February 25th, 2010 in Nutrition in the Golden Age, Nutritions | No Comments »

nutrition in the golden ageOver the years, individuals who reach the age of gold will decrease appetite and nutritional intake becomes deficient. They begin to skip meals and this brings complications that can range from constipation to problems with memory problems. If you suffer from a disease and needs to prepare their food, sometimes not have the heart to do it better and end up eating anything? that often are not as nutritious. Other reasons may be due to lack of dentition, depression, impaired in some sense as smell or taste.

What to do? Read the rest of this entry »

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Children and Vitamin Supplements

Posted by Sweet Lourdez | February 21st, 2010 in Children and Vitamin Supplements, Vitamins for Children | No Comments »

All children need to take multivitamins?
Many healthy children and teens may be taking vitamin and mineral supplements do not need, say researchers in the February issue of Archives of Pediatric & Adolescent Medicine.

Experts indicate that supplements of vitamins and minerals are not considered necessary if it is a balanced diet. Children who really need these supplements are those that have not as good nutrition, are less active and come from low-income households, and thus might not be receiving the doses of vitamins and minerals they need, experts say.

The American Academy of Pediatrics recommends vitamin supplements for most children older than one year, but for those with chronic diseases, eating disorders, and certain other conditions.

Overdose or poisoning by the use of supplements can be a problem, especially among younger children (2 to 4 years). An overdose can cause vomiting or more serious problems such as kidney or liver damage.

Dr. Ulfat Shaikh, study author and assistant professor of pediatrics at the Davis medical school at the University of California and a pediatrician at Children’s Hospital at UC Davis, said: “We were curious to know why some parents might choose counter multivitamins for children and others not. He explained that the study hypothesis was based on that supplements can be used to reduce adverse effects, if parents think the child is not eating well or are wondering where their next meal would come.

The authors reviewed data on vitamin and mineral supplements, as well as diet, exercise and health insurance factors of about 11,000 children and adolescents between 2 and 17 years of national survey examining the health and nutrition.

Nearly one third (34 percent) of the adolescents had used supplements of vitamins and minerals during the month preceding the interview. As expected, children who were overweight were the ones taking vitamins and minerals.

Children and vitamin supplements
Surprisingly, however, were more likely than children who did not need much to consume these supplements, for example, white children from families with higher incomes, more food security, better nutrition and more levels of activity. The 47 percent of those children (who were also less likely to be obese) were taking vitamins, compared with 28 percent of those in disadvantaged situations.

The team found that the cost seems to be the biggest obstacle for lower income households to add supplements to the diet of their children. “One thing we thought was responsible for this was the possibility that parental income and education could overcome other factors,” said Shaikh.

Furthermore, in fact, the data showed that 22 percent of children living in homes located under the federal poverty level, using vitamins, compared with 43 percent of households living above the line.

The 38 percent of children living in households not using food stamps used vitamins, compared with 18 percent of the youngsters from households where there were no more government aid.

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Fruit and Chocolate, Gourmet Vitamins for Children

Posted by Sweet Lourdez | February 16th, 2010 in Gourmet Vitamins for Children, Vitamins, Vitamins for Children | No Comments »

Gourmet Vitamins for Children

Many children have to persuade them to get them to eat fruit and citrus that are now in the market, super sweet oranges, juicy and delicious, and chocolate, we can give them a good dose of vitamin C and all the qualities that also provides chocolate, but in this case, measuring the amount consumed.

Taking advantage of the amenities that we offer food companies at a time when we will have a dessert that will delight both young, well, we all tasted it at home.

The Nestle Chocolate Fondue Dessert is a delicious black chocolate in a few minutes, heated in the microwave achieving a perfect texture to dress the fruit also be kept warm for the time necessary.

Provide your toddler a skewer stick that is safe, and allow to click a slice of orange and enter it into the tub of chocolate, will possibly lost, but sure he will not resist eating fruit, try the test, also is delicious with banana, pear and why not, with croutons.

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Vitamin K or Phytomenadione

Posted by Sweet Lourdez | February 10th, 2010 in Vitamins | No Comments »

vitamin KThe Omega-3 fatty acids may help children with depression
Vitamin K has many properties or phytomenadione but notable for its preventive action of internal bleeding and care of the bones.
There are 3 kinds of vitamin K: K1, K2 and K3.
Like vitamins (A, D and E), vitamin K requires the absorption of fat and bile to be absorbed properly. Briefly stored in the liver and excreted quickly.
Both acids and antioxidants such as ultraviolet light and destroy vitamin K. But resisting the cooking and storage.
Benefits of vitamin K or Phytomenadione

It is primarily useful for blood clotting.
Their action prevents internal bleeding. Assists in bone metabolism. When calcium binds to another protein, vitamin K influences according to their levels in the coagulation, mineralization and calcium reabsorption by the kidney.
In osteoporosis treatments can add vitamin K.
Symptoms of vitamin K deficiency or Phytomenadione

The deficit is measured by the level of pro thrombin in blood as it depends solely on vitamin K.
There is usually normal except for vitamin K deficiency in newborns, since no bacterial synthesis in the gut and has no hepatic reserve, or people who do not have a good intestinal absorption of fats, bile failure or misuse liver .
Consumption of certain antibiotics (such as anticoagulants and anticonvulsants) and sulfa drugs anti vitamins and cause inhibition of vitamin K.
The symptoms are the internal and external bleeding and capillary fragility with red spots. Read the rest of this entry »

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Vitamin A or Retinol

Posted by Sweet Lourdez | February 6th, 2010 in Vitamin A or Retinol, Vitamins | No Comments »

vitamin A or RetinolVitamin A or Retinol has many properties such as protecting us from solar radiation, protects the mucous membranes and helps wound healing.

There is vitamin A or retinol supplied by animal foods and provitamin A and Carotenoids (which will become active when transformed into retinol during intestinal absorption) of plant origin.
Retinol is also the main way the body stores and uses vitamin A.
It is stored in the liver by 90% and can ensure the reserves for several months. After the liver, the tissue more stores this vitamin A is the retina of the eye.
The safest way to take it is in the form of beta-carotene.
Sun drying destroys it completely.
In canned lost between 15 and 30% disappears as frying.
In cold climates have to eat more foods with vitamin A.
It is very stable and resists heat cooking water.

Benefits of Vitamin A or Retinol
* It increases immunity, protects against radiation, prevention of chronic disease, prevent infection in the mucosa and helps wound healing.
* It is a good ally anticarcinogenic.
* It is essential for harmonious growth of the body.
* Has anti-aging effect on skin: it maintains the hydration, elasticity and helps remove stains senile.
* Prevents night blindness, xerophthalmia (drying of the cornea of the eye with vision loss) and prevents glaucoma (eye strain) cholesterol and arteriosclerosis.
* Increases male and female fertility as involved in the formation of steroids, the basis of sex and adrenal hormones, particularly in the synthesis of progesterone.
* It is essential to the proper maintenance of cartilage, bones and teeth. Read the rest of this entry »

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Vitamin B12

Posted by Sharon Keisha | February 1st, 2010 in Vitamin B12, Vitamins | No Comments »


This belongs to complex B vitamin was discovered in 1948. It is also known as cobalamin because their chemical structures found in cobalt. It occurs in different forms being the most active of hydroxocobalamin and cyanocobalamin. It is essential for our body to function well, since without this vitamin the body can not make red blood cells. The nervous system, heart and brain do not develop well their functions, cobalamin is not at appropriate levels.

Vitamin B12 is stored in the liver (80%) metabolism is using the body as needed, the quantities that are stored can meet our needs for a period of 3 to 5 years.

The cobalamin is obtained through food proteins of animal origin, during the digestive process, this requires the participation of enzymes in the gastric juice and a component called intrinsic factor. When there is a deficit of atrophic gastritis or intrinsic factor, you may receive a lack of this vitamin. This usually occurs in people over 50 years and affects 40% of people aged over 80 years.

Functions:

* Involved in the synthesis of DNA, RNA and proteins
* Intervenes in the formation of red blood cells.
* Maintain the myelin sheath of nerve cells
* Participates in the synthesis of neurotransmitters
* It is necessary in the transformation of fatty acids into energy
* Helps maintain energy reserve of the muscles
* Intervenes in the functioning of the immune system
* Needed for metabolism of folic acid.

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Vitamin C

Posted by Sharon Keisha | January 29th, 2010 in Vitamin C, Vitamins | No Comments »


Vitamin C is an essential nutrient in higher primates and some other species also. Vitamin C is essential for some metabolic reactions of plants and animals and is created by most organisms except humans. The lack of vitamin C causes a disease called scurvy and therefore is given the name of ascorbic acid. Vitamin C is also used as an additive food.

Ascorbate, pharmacophore of vitamin C is an antioxidant that slows aging, which protects against oxidation and acts in vital enzymatic reactions.

There is no consensus on the recommended amount of vitamin C daily. Due to its antioxidant effect, people who follow a diet rich in ascorbic acid from natural sources such as vegetables and fruits, have a lower mortality, better health and have fewer chronic diseases.
Food sources of vitamin C

The foods to which you can find vitamin C are all vegetables. Some fruits red or blue are often rich in ascorbic acid.

In the culture “Western” sources of vitamin C are the most common citrus lemon, orange, grapefruit, bergamot. In addition to citrus, another source of vitamin C is the tomato.

The major vegetable sources of vitamin C worldwide are: kiwi, gooseberry, loganberry, Brussels sprouts or , rose hip, seabuckthorn, jujube, cabbage, spruce needles, fruits Baobab, chili, pepper, black currant, pepper, paprika, pepper, guava, parsley, broccoli or broccoli, lychee and among others.

Types of Vitamin C
Vitamin C is divided into natural and synthetic. Vitamins are classified into natural C sodium ascorbate and ascorbic acid. The synthetic vitamin C can be found with variations.

The synthetic vitamin C have advantages as its price since oil production is its raw material, a drawback is its limited effectiveness and side effects produced by consuming mineral elements as an alternative to vegetables.

The natural vitamin C, by contrast, is highly effective, and inexpensive and can be found in most vegetables and fruits (mainly citrus). By becoming crystals after extraction, has much lemon flavor, which can not be tolerated by people with sensitive stomachs.

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Soybeans

Posted by Sharon Keisha | January 28th, 2010 in Nutritions, Protein, Soybeans | No Comments »

judul gambar

It is a legume family of papilionaceous which originates in Southeast Asia and is essential in the Oriental diet as a protein source. It has been documented to be used, for culinary purposes, at least since the year 2800 BC.

Soy is rich in isoflavones, diphenol compounds structurally similar to estrogen, which have shown some estrogenic effects in menopausal women, possibly to join estrogen receptors. There have been many studies to determine whether these estrogen effects also include cardiovascular protective aspect.

Clinical studies are not definitive in this regard, although in vitro have shown that soy isoflavones have great potential anti-inflammatory, improves endothelial cell function and have antiplatelet activity.

Numerous clinical studies show that soy isoflavones have hypotensive and vasodilator effect, and it is possible that prolonged intake improves elasticity of blood vessels, constituting a factor antiateroesclerótico. This effect has been empirically demonstrated in primates. In animals, soy intake reduces the extent of atherosclerotic lesions. In humans, isoflavones reduce the oxidative susceptibility of LDL cholesterol and decrease the production of thrombin.

Moreover, there is abundant evidence of the protective effect of soy protein on cardiovascular risk factors, which may isoflavones, genistein and daidzein, play an active role. The demonstrated effects to soy protein are: low plasma levels of cholesterol and triglycerides and significant antioxidant capacity.

Soy also is recommended for cancer prevention. It is a food that is recommended to incorporate into the diet to avoid the appearance of cancer cells although no studies, reliable, to support this trend.

The preparations of isoflavones on the market contain between 60 and 90 mg. newspapers, most recently being incorporated soy isoflavones in staple foods (canned food, milk, bread, etc.) making them in functional foods.

Soy is especially recommended calorie and vegetarian diets. In health food stores there are several proposals, very tasty soy burgers and other dishes prepared and only need to pass through the pan or the microwave to be heated.

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Advantages and Disadvantages of Fiber

Posted by Sharon Keisha | January 27th, 2010 in Advantages and Disadvantages, Fibers | No Comments »


Fiber is the part that is not digested food. It is found mainly in foods of plant origin and has several advantages in the diet: first, no calories and it is strongly indicated in the restricted diets.

But it is not the only advantage of the fiber must be accompanied by increased water intake. It helps bowel function by helping to reduce the incidence of constipation and the prevention of colon cancer, diverticular disease and hemorrhoids. This is achieved by performing the fermentation in the gut by action of intestinal bacteria.

The fiber also reduces blood glucose level as indicated in the diets of people with diabetes mellitus type 1 and 2, also decreases LDL (bad cholesterol) and thus contributes to the prevention of coronary heart disease and provides a greater feeling of fullness because it slows digestion and absorption of carbohydrates.

This latter measure favors the fiber, with a very low caloric content, is especially recommended by nutritionists and endocrine designing weight control diets. Fiber has the effect of reducing the absorption of fat it makes difficult the action of lipases and triglyceride contact with the absorptive surface of intestinal cells. For this purpose, add the effect of the fiber production A more tolerated by the consumer are soluble fibers, which incorporate many brands in juices and milk. These include beta-glucans (guar gum, glucomannan, pectin, soluble oat fiber, pea, the plantago ovata or soluble fiber from flax).

Foods rich in fiber are (per 100 grams) almonds (10 grams) wheat bran (5.3 grams) of whole wheat bread (5 grams), raspberries (4.5 grams) , nuts (4.5 grams) Brussels sprouts (4.4 grams) and onions (3.1 grams).

In the opposite point of the advantages, we have seen that many, the disadvantages, notes that there has been abuse of fiber intake as it can cause intestinal gas, inhibit the activity of pancreatic enzymes, hinder digestion and decrease the absorption of minerals like calcium, iron and magnesium by excessive presence of phytic acid.

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