Composição química de preparações culinárias salgadas destinadas a crianças menores de 18 meses de idade

• Ano de defesa: 2006
• Autor(a) principal: Ribeiro, Pérola [UNIFESP]
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• dARK ID: ark:/48912/0013000020cqz
• Idioma: por
• Instituição de defesa: Universidade Federal de São Paulo (UNIFESP)
• Palavras-chave em Português: Alimentos infantis; Análise de alimentos; Nutrição infantil; Transtornos da nutrição do lactente
• Link de acesso: http://repositorio.unifesp.br/handle/11600/9234

The weaning processis a period of transition, when foods other than breast milk are added to the diet. However, weaning is realized in inappropriate manner. Complementary foods presenting low contents ofenergy,protein,fatand iron,and high levels of sodium. The aim of this study was to evaluate the nutritional composition ofhome-prepared meals (HM)forchildren of7 to 18 months old with respectto energy,protein,fat, carbohydrates, dietary fiber, iron and sodium. The results ofthe chemical analyses were compared with the composition of commercial babyfood sand with guidelines for commercial baby foods. The children’s weight-for-age,length-for-age and weight-for-length indexes were assessed in relation to the current international growth reference. Hemoglobin concentration was measured using HemoCue-ω-Hemoglobin-Photometersystem. Sixty children,separated up in 7 to12 monthsand 12 to18 months were selected familiesregistered in afield training primary care health center of the FederalUniversity of São Paulo, located in the Jardim Santo Eduardo neighborhood,city of Embu,in the Metropolitan area of São Paulo. Twenty-five samples of commercial meals (CM)were purchased in grocery stores in São Paulo. Fourtypes ofmeals were found:Type 1: rice,bean and meat; Type 2: rice,bean and vegetables;Type 3: soup made ofvegetables,pasta and sausage;Type 4: vegetable soup. According to the type,home-made had similaror highervalues forprotein,dietary fiberand carbohydrates. HM3 and HM4 presented lowervaluesforproteinandcarbohydrates,respectively. Fatcontentswerelowerfor a types ofHM,while sodium contents were higher. Regarding the iron contents,a typesofHM andCMhadlowervalues.EnergydensitycontentswerehigherinHM1 and HM2 and lowerin HM 3 and HM4. The proportion ofHM and CM thatdid not comply with the guidelines showed thata samples ofHM3 and HM4 had energy densitylowerthanthere commendedvalue.Forprotein,37% and30% ofsamplesof HM3andCM2,respectively,hadvalues lower than there commended. A samplesof CM had fatvalues higherthan the recommended. A samples,both HM and CM, presented iron values lowerthan the recommended. A samples ofHM had sodium values higherthan the recommended. Nutritionalstatus’children was adequate by weight-for-age and weight-for-length indexes, however, 10% of children was classified with growth failure by length-for-age index. Sixty percentofthe children were anemic (Hb<11.0g/dL), from these, 11,7% had hemoglobin concentration below 9.5g/dL. Commercialmeals had higher energy density than home made meals, however, macronutrients distribution were inadequate. Moreover, commercialmeals had low sodium and iron contents. Home made meals, apart from low energy density,had low iron and high sodium contents.