Читать книгу Dietetics for Nurses - Fairfax T. Proudfit - Страница 32

1. Milk:

One quart for each child under two years of age. From 1 pint to 1 quart for each child from two to five years of age. (M. S. Rose of Teachers’ College advises at least a quart for every child of six years and under, at least 1 pint for children from six to sixteen, and one half of a pint thereafter.)

2. Cereals and Breadstuffs:

(Activity of person determining the amount.)

For children under two years of age	1–3 oz. a day
For children from two to five years	2–5 oz. a day
For children from five to twelve years	5–9 oz. a day
For all over twelve years of age	9–16 oz. a day

3. Meat or its Substitute:

For children under five years no meat is needed.

(a) Meat:

For children from five to ten years	1–2 oz. (no more) a day
For children from ten to fourteen years	2–4 oz. (no more) a day of meat or fish.
For individuals over fourteen years	2–6 oz. should be the maximum for the day.

(b) Eggs:

For children under two years	no eggs are given.[26]
For children from two to five years	3–5 eggs may be given each week, being substituted for part or all of the meat.

(c) Beans, Peas, Cheese:

For children it is necessary to use milk abundantly when beans or peas are substituted for the meat or egg proteins.

4. Vegetables:

For children under six months[27]	no vegetables need be given.
For children from six to nine months	1 oz. gradually increased to 6 oz. of strained vegetable soup (see formula, page 223).
For children from twelve to fifteen months	1 small baked potato may be added, and such vegetables as peas, string beans, carrots, spinach, squash, lima beans (strained).

Two vegetables, one of which should be potatoes (white), should be given each day. A leafy vegetable (spinach greens, string beans, kale, lettuce) should be given from three to four times each week and oftener if possible.

5. Fruit:

For children from six months on (earlier if physician approves)	1–2 tablespoons orange or prune juice a day.
For children from first to second year	1–3 tablespoons twice daily.
For children from two to five years	3–4 tbsp. or more, twice daily (amount governed by health of child).

All children should be given fresh fruit three or four times a week; some fruit given every day. Adults may be served dried fruit most days, but some fresh fruit should be given each week.

6. Desserts:

One sweet dish (custards, cereal puddings, junkets) once or twice a day, but little if any clear sugar should be given (cereals should be served with very little if any sugar).

7. Fats:

For each person over five

2–3 oz. of fat (purchased as such) a day, depending upon the age and ability of the individual to digest fats.

Suggestions for Serving Meals.—After reckoning the number of calories needed for the day, it is well to remember that the protein must be adequate in type and amount; that there should be an abundant supply of vitamines and iron in each day’s ration; that milk should always be included in order to make sure of having a sufficient amount of calcium in the diet; that there should be only one heavy protein dish at any one meal, and that it is unwise to serve a meal in which the fluids predominate on account of their deficiency in energy and proteins.

If a meal is made up of the right kind of foods, in the proper proportion, and each individual eats sufficient to assure the maintenance of the normal weight, is free from gastro-intestinal disturbances, and shows a normal resistance to disease, it is more than probable that a sufficient quantity is being consumed each day.

All foods should be carefully selected, and properly prepared in order to derive the maximum benefit therefrom, and the regularity and attractiveness with which the meals are served have almost as much to do with the health and happiness of the individual, as the character of the foods included in the day’s dietary.