Food intolerances

Overweight in infants is a growing problem in society. It is estimated that in Spain alone, around 40% of children are overweight. This condition affects not only the infant's health, but also limits their performance in typical daily activities of children. It is for this reason that food should be an issue analyzed by parents from the earliest ages of the child, understanding that meals should be planned according to the balance and nutrient intake of each food.

It is important to point out that obesity is a condition that can only be diagnosed by a physician. Similarly, the child should not be subjected to restrictive diets, but should choose to focus its meal plan to a decrease in calories while respecting the nutritional balance and energy requirements of the child.

Weekly menu for overweight children

The following weekly menu is designed for children between the ages of 4 and 8 years old.

The caloric requirements of children of these ages are:

• Girls- 1200 kcal

• Boys- 1400 kcal

On the other hand, children between 9-13 years old have the following requirements:

• Girls- 1600 kcal

• Boys- 1800 kcal

Monday

Breakfast: Glass of skimmed milk and a portion of cereals.

Mid-morning: 5-10 units of cherries and oatmeal cookies with sesame.

Lunch: Fillet of veal escalope with macaroni and tomato sauce. Vegetable salad and a portion of sour fruits.

Snack: Fruit juice and whole wheat toast with goat cheese.

Dinner: Omelet with spinach, bubango cream, tomato salad and sour fruit juice.

Tuesday

Breakfast: Fresh orange juice and whole wheat bread toast with Serrano ham. Mid morning: Vegetable milk to taste and banana. Lunch: Chickpeas with chard and rabbit in salmorejo. A portion of watermelon. Snack: Natural low-fat yogurt and whole wheat toast with tomato. Dinner: Noodle soup and hake fillet with sautéed vegetables.

Wednesday

Breakfast: Chopped fruit and glass of vegetable milk to taste.

Mid-morning: Toast of whole wheat bread with serrano ham and tomato.

Lunch: Watercress stew with beans and grilled fish. Wrinkled potatoes and vegetable salad. Fruit juice.

Snack: Natural low-fat yogurt and oatmeal cookies with plain chocolate.

Dinner: Pumpkin cream and 3 units of ham croquettes. Small apple.

Thursday

Breakfast: Skimmed milk and instant chocolate with oatmeal cookies. Mid morning: Mini sandwiches of whole wheat bread with avocado and tomato. Lunch: Green soup with egg and chicken breast. Vegetable salad and serving of acid fruits. Snack: Glass of vegetable milk to taste with a portion of sweet fruits. Dinner: Pepper, onion and ham omelet with vegetable salad. A small portion of melon.

Friday

Breakfast: Orange juice and whole wheat toast.

Mid morning: 2 units of pancakes and a thin slice of cooked ham.

Lunch: Grilled tuna with wrinkled potatoes and vegeta