Feeding the child between 1 and 3 years of age

From the first year of life, children eat practically everything, and must have abandoned porridges and purees; ideal time to try other ways of preparation, other flavors and other textures, in order to diversify their food preferences and reduce the manifestations of rejection to certain dishes.

After the age of one year, children are gradually incorporated into the family diet, imitating their parents, siblings and other close people, constituting an exceptional opportunity to educate in the little ones, the taste for variety in the menu, the preference for healthy foods, moderation in the quantities to be ingested, and the cozy family atmosphere, created around meals.

Eating habits established in early childhood last over time and contribute to the prevention of diseases throughout life, such as obesity, diabetes and cardiovascular diseases.

In this presentation we will learn about the physiological and developmental characteristics of children between 1 and 3 years of age to help us adapt their diet to their energy and nutrient needs during this stage.

Peculiarities of the development of the child between 1 and 3 years of age that influence their nutrition

The eruption of teeth allows the child to be able to eat food with a greater consistency (ground, chopped and in soft pieces). After the age of two years, the child should have all the morals so that he/she would be able to chew properly whole foods.

Between 1 and 3 years the child is in a transitional stage of very rapid growth that occurs during the first months of life and the period of stable and moderate growth that is established from the third year of life.

As we can see between 1 and 3 years of life the child's growth rate slows down, although it is still high with respect to the later stage. This can lead to:

• Reduced energy demands.

• Decreased appetite.

• It can give us the feeling that the child is eating less than necessary.

The organs and systems involved in the digestion and absorption of nutrients already have a degree of maturity that allows them to assimilate more complex foods; in addition, in parallel there is a neuropsychological maturation that enables the development of motor skills necessary for proper nutrition.

Muscle mass and mineral deposits in bone tissue increase; functions that demand, above all, sufficient proteins, vitamins, minerals and healthy fats.

Language learning processes are accelerated, affective relationships and the assimilation of eating habits and customs are expanded; for example, they show their preferences and aversions to certain foods.

The amount of food they eat is variable from one meal to another, usually after an abundant meal there is another one with a smaller amount. Their tastes are also variable, so they often do not accept some of their favorite foods and prefer some of those that until recently they rejected.

During this period, many children enter kindergartens where they become familiar with new foods and develop their tastes; they also acquire new eating skills through the intervention of educators and the imitation of their peers, perfecting the use of cutlery and drinking glasses.

Distribution of meals throughout the day

Calories should be distributed throughout the day in 5 or 6 meals with regular schedules. In addition, the main meals should begin to replace the single dish with a three-course meal: first, second and dessert.

Recommendations for distributing calories throughout the day

Breakfast should provide about 20% of the calories consumed by the child throughout the day. It is suggested that breakfast should always contain

• A liquid, preferably breast milk or infant formula with cereals, without sugar.

• Whole wheat bread and a fresh fruit cut into small pieces.

At mid-morning the child should be offered a food that provides about 10% of the daily calories and water. For example: A slice of bread with a teaspoon of olive oil, or cottage cheese; or a handful of crushed nuts.

The meal-around 1 o'clock in the afternoon-should provide about 30% of the daily calories and water. Meals should have the following structure:

• A first course composed of vegetables, or tuber purees - potato, sweet potato, pumpkin, etc. - or mixed.

• A second course -fish, egg, meat, legumes- accompanied by a side dish -wholemeal bread, wholemeal pasta, brown rice, etc.

• A fresh fruit for dessert and water.

The snack -around 3 o'clock in the afternoon- should provide about 15% of the total ca