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Animal origin foods in childrens nutrition - nutrition children
We have learned that foods vary in their components and functions in the body, so it is essential to know their characteristics and the nutrients they provide. Foods are grouped according to the main nutrients they contain, but this does not mean that they can be interchanged without significant nutritional differences. For example, cow's milk should not be introduced as a primary milk source before 12 months due to its protein and saturated fat content, which differs from breast milk and infant formulas.
In this lesson, we will explore the characteristics of foods of animal origin.
Milk is a complete food that provides energy, proteins of high biological value, fats and essential minerals such as calcium, phosphorus, magnesium, potassium, zinc and selenium. It also contains vitamins A, D, B2, B6, B9 and B12. However, it does not provide iron, vitamin C or fiber.
To protect the photosensitive vitamin B2, it is advisable to store milk in opaque containers. In addition, its vitamin A and D content decreases with heat treatment. It is recommended that children consume two to three daily servings of dairy products, such as milk, yogurt or cottage cheese, to meet their needs for calcium, phosphorus and vitamins D and B12.
Yogurt has a similar nutritional value to milk, but with less lactose and more digestible proteins. In addition, it contains microorganisms beneficial to the intestinal flora. In cheese, most of the B vitamins and lactose are lost during the manufacturing process, concentrating proteins, fats and minerals such as calcium and phosphorus.
Eggs are an excellent source of proteins of high biological value and provide vitamins A, D, E, B2, B6, B9 and B12, as well as minerals such as iron, iodine and selenium. They also contain fats, including monounsaturated and polyunsaturated fats, and are rich in choline, an important nutrient for the development of the nervous system.
Yes, the white is rich in water and protein, with few calories and no fat, while the yolk contains fats, most of the vitamins and minerals, and provides more energy than the white.
Healthy people can consume between 6 and 7 eggs a week without increasing cardiovascular risk. For children, three eggs a week is recommended.
Fish and shellfish provide proteins of high biological value, although to a lesser extent than meat. They are rich in vitamin D, iodine, calcium, vitamin A and B12. Oily fish, such as tuna, salmon and sardines, are rich in omega-3 fatty acids, which have antioxidant and anti-inflammatory effects, contributing to cardiovascular health and the development of the nervous system.
It is recommended to consume fish three or four times a week, including at least two servings of oily fish.
Meats contain approximately 20% protein of high biological value and are rich in vitamins B12 and B6, as well as minerals such as iron, selenium and zinc. However, they also contain saturated fats and cholesterol, so their consumption should be moderate.
