calorie count

Waqar Saeed

5-1/2009/122

Group H.

Amount of energy required to raise thetemperature of one kilogram of water by onedegree at one atmospheric pressure.

Caloric needs can be calculated by following Formula:

Up to 10 kg,

100 kcal/kg

11-20 kg,

1000 kcal+50 kcal/kg for each kg above 10 kg

Above 20 kg,

1500 kcal+20 kcal/kg for each kg above 20 kg

Age Calories / kg / day

Infants 110

1-3 years 100

4-6 years 90

7-9 years 80

10-12 years 70

13-15 years 60

Ca

rbo

hyd

rate

s • 50-55 %

• 4 kcal/g

• Stored as glycogen in liver and muscles

Fats

• 30-35%

• 9 kcal/g

• Form integral part of cell membrane

• Serve as vehicles for Vitamins A, E, D, K

Pro

tein

s • 10-15%

• 4 kcal/g• Supplies

essential and non-essential amino acids needed for protein synthesis for tissue growth and replacement

• Minerals:

Calcium 0.5-1.5 g/day

Phosphorus 0.5-1.5 g/day

Iron 6-12 mg/day

Sodium 2-3 mEq/kg/day

Potassium 1-2 mEq/kg/day

Magnesium 80-270 mg/day

Iodine 6-15 mg/kg/day

Zinc 10-15 mg/day

• Vitamins:

Vitamin A 1500-5000 IU/day

Vitamin B1 0.5-1.5 mg/day

Vitamin B2 0.6-1.5 mg/day

Vitamin B6 0.4-1.4 mg/day

Vitamin B12 1.0-2.5 mg/day

Nicotinic acid 5-20 mg/day

Folic acid 0.2-1 mg/day

Vitamin C 30-35 mg/day

Vitamin D 400 IU/day

Vitamin E 5-15 IU/day

1) Feed according to the expected weight.

2) Give 110 Kcal/kg body weight per day.

3) Give 5 oz/kg milk feeding per day.

4) Water requirement is 150 ml/kg/day.

5) Milk should not be diluted after 12 weeks of age.

6) No sugar should be added to the bottle feed especially

if the baby is also breast fed.

7) Weaning foods should be started at 4-6 months of age.

Introducing food other than milk is called weaning.

When solid foods are introduced, single ingredient foods

should be chosen and started one at a time at weekly

intervals.

Infants should be weaned at 4-6 months of age because

their neuromuscular development has advanced

sufficiently so that solid foods can be swallowed.

By 8-12 months, infants accepts finely chopped foods,

and likelihood of choking is decreased.

At one year, child requires 3 meals/day with two snacks

in between.

Initially give Mashed banana

At 4-5 months Cereals as rusks, toast or bread

6 months Vegetables like potato

7 months Egg yolk, minced meat, suji, etc.

At 1 year Child should eat the same food which

is cooked for rest of the family but

avoid chilies and spices

Feeding of an infant

Recipe 1

o Contains approx. 100 calories.

o Get milk (3 oz) and Sugar (1 TSF).

o Add it to 1 TSF of any of the following (Suji, Custard,

Rice, Dalia).

o Boil it for few minutes and keep stirring.

Recipe 2

o It contains approx. 300 calories.

o Get milk (8 oz) and sugar (2 TSF).

o Add 2 table spoonful of Suji, Rice, or Dalia.

o Brown the cereals and add milk and sugar and cup of

water cook on low fire for further few minutes.

• Vitamins and minerals are important micronutrients which

are essential for normal growth and development.

• They MUST be taken in the diet because the body either

cannot synthesize them or insufficient amounts are

synthesized for its needs.

• Classified into two groups:

Fat soluble

vitamins

• Vitamin A

• Vitamin D

• Vitamin E

• Vitamin K

Watersoluble

vitamins

• Vitamin B complex

• Thiamin (B1)

• Riboflavin (B2)

• Pyridoxine (B6)

• Cobalamin (B12)

• Folic acid

• Vitamin C

• Guidelines for usage of Vitamin A

Age Vitamin A dose

6-12 months 100,000 units

1-5 years 200,000 units

• Found in yellow and green parts of the plants and are

especially abundant in carrots.

• Also present in milk products and eggs Satisfactory

source is breast milk and cow’s milk.

• It strengthens immune system, maintains integrity of

epithelial surfaces, and ensures adequate structure

and function in vision system.

• Requirement: 400 IU/day

• Cholecalciferol (D3) is formed in skin by the action of UV light on 7-dehydrocholesterol.

• Ergochalciferol (D2) is found in plants after irradiation.

• Found in Fish liver oil, Vitamin D fortified milk and margarine, Exposure to sunlight.

• Regulates absorption and deposition of Calcium and Phosphorus by affecting permeability of intestinal membrane.

• Causes bone resorption.

• Regulates level of serum alkaline phosphatase which causes calcium phosphate deposition in teeth and bones.

• A fat soluble vitamin which acts as an antioxidant and

involved in nucleic acid metabolism.

• Found in germ oils of various seeds, green leafy

vegetables, Nuts, Legumes.

• Minimize oxidation of carotene, vitamin A and linoleic

acid. It also stabilizes membranes.

• Participates in oxidative phosphorylation.

• Found in green leafy vegetables and Liver.

• Help in prothrombin formation.

• Several coagulation factors are Vitamin K dependent.

Vitamin B12• Found in animal products such as fish, meat, eggs, milk,

cheese.

• Essential for maturation of RBC’s in bone marrow.

• Transfers one-carbon units in purine and labile methyl group metabolism.

• Found in green vegetables , liver, nuts, cereals, cheese,

fruits, yeast, beans, peas.

• Concerned with formation and metabolism of one-carbon

units.

• Participates in synthesis of purines, pyrimidines,

nucleoproteins, and methyl groups.

• Found in fruits (citrus fruits), and vegetables.

• Causes integrity and maintenance of intracellular

material.

• Facilitates absorption of iron.

• Metabolism of tyrosine to phenylalanine.

• Young children are more susceptible to iron deficiency as

a result of an increased iron requirement related to rapid

growth during first 2 years of life and relatively low iron

content in most infant diets.

• A good dietary iron source is strained meat. It can be

introduced after 6 months of age.

• Required for synthesis of thyroid hormone, which in turn

are needed for regulation of metabolic activities of all

cells throughout life. They are also required to ensure

normal growth, especially of brain.

• Risk associated with this deficiency is decreased by

iodizing the edible salt.