1. Waqar Saeed
5-1/2009/122
Group H.

2. Amount of energy required to raise the
temperature of one kilogram of water by one
degree 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

3. 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

4. • 50-55 % • 30-35% • 10-15%
Fats
Proteins
Carbohydrates
• 4 kcal/g • 9 kcal/g • 4 kcal/g
• Stored as • Form • Supplies
glycogen integral essential
and non-
in liver part of essential
and cell amino acids
muscles membran needed for
e protein
synthesis
• Serve as for tissue
vehicles growth and
for replacement
Vitamins

5. • 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

6. • 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

7. 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.

9.  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.

10. Feeding of an infant
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

11.  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.

12. • 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.

13. • Classified into two groups:
• Vitamin A
Fat • Vitamin D
soluble
vitamins • Vitamin E
• Vitamin K
• Vitamin B complex
• Thiamin (B1)
Water • Riboflavin (B2)
soluble • Pyridoxine (B6)
vitamins • Cobalamin (B12)
• Folic acid
• Vitamin C

14. • 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.

15. • 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.

16. • 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.

17. • 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.

18. • 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.

19. • Found in fruits (citrus fruits), and vegetables.
• Causes integrity and maintenance of intracellular
material.
• Facilitates absorption of iron.
• Metabolism of tyrosine to phenylalanine.

20. • 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.

21. • 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.