Fat is a general term for oils and fats. "Oil" generally refers to soybean oil, rapeseed oil, sesame oil, etc.; "fat" generally refers to lard, butter, and sheep oil. Whether fat or oil is composed of fatty acids and glycerol.
Fatty fatty acids are divided into saturated fatty acids and unsaturated fatty acids. The latter cannot be synthesized by the human body and must be supplied by food. Therefore, it is also called essential fatty acid.
Fat is an indispensable nutrient for infants and young children. The main functions of fat are the following:
First, supply heat energy. Each gram of fat can provide 37.68 kilojoules of thermal energy. For infants and toddlers, 30%-35% of calories are supplied by fat.
Second, constitute the organization. Lipids are an important component of human tissue cells, especially the main components of brain cells.
Third, to promote the absorption of fat-soluble vitamins. Vitamin A, vitamin D, vitamin E, and vitamin K must all be dissolved in fat to be absorbed and utilized.
Fourth, keep warm and protect. Reserve fat is stored in the subcutaneous muscle space and visceral space. It has thermal insulation and supports the protection of internal organs, as well as joints, nerves and other external friction, collision to injury.
Fifth, increase the import taste. Cooking with fat can promote appetite, and can extend the time the food stays in the stomach, playing a significant role in hunger.
How to give your baby the right fat?
First, develop a reasonable recipe. When formulating recipes for your baby, it should be supplied according to your baby's needs, and should not be too much or too little. Excessive supply of fat will increase the burden on the intestines, easily causing indigestion, diarrhea and anorexia; providing too little fat, the baby will not gain weight, and suffer from fat-soluble vitamin deficiencies, such as night blindness after vitamin A deficiency, vitamin D deficiency After the rickets and so on.
Second, intake of foods containing unsaturated fatty acids. The source of fat can be divided into two kinds: animal fat and vegetable fat. Animal fats include pigs, cows, sheep fats, fatty meats, and creams. Although they are fat-soluble vitamins, they contain less unsaturated fatty acids and are not easily digestible. Vegetable fats, which are rich in unsaturated fatty acids, are the best source of essential fatty acids and are easily digested and absorbed. Therefore, vegetable fats containing more unsaturated fatty acids should be used when formulating infant meals.
In less than 6 months, babies should eat milk, especially breastfeeding. Six months later, food supplements are gradually being developed. Food supplements should be made from vegetable oils and some animal foods such as eggs, fish and lean meat should be eaten because these foods have low fat content and high content of unsaturated fatty acids.
Fatty fatty acids are divided into saturated fatty acids and unsaturated fatty acids. The latter cannot be synthesized by the human body and must be supplied by food. Therefore, it is also called essential fatty acid.
Fat is an indispensable nutrient for infants and young children. The main functions of fat are the following:
First, supply heat energy. Each gram of fat can provide 37.68 kilojoules of thermal energy. For infants and toddlers, 30%-35% of calories are supplied by fat.
Second, constitute the organization. Lipids are an important component of human tissue cells, especially the main components of brain cells.
Third, to promote the absorption of fat-soluble vitamins. Vitamin A, vitamin D, vitamin E, and vitamin K must all be dissolved in fat to be absorbed and utilized.
Fourth, keep warm and protect. Reserve fat is stored in the subcutaneous muscle space and visceral space. It has thermal insulation and supports the protection of internal organs, as well as joints, nerves and other external friction, collision to injury.
Fifth, increase the import taste. Cooking with fat can promote appetite, and can extend the time the food stays in the stomach, playing a significant role in hunger.
How to give your baby the right fat?
First, develop a reasonable recipe. When formulating recipes for your baby, it should be supplied according to your baby's needs, and should not be too much or too little. Excessive supply of fat will increase the burden on the intestines, easily causing indigestion, diarrhea and anorexia; providing too little fat, the baby will not gain weight, and suffer from fat-soluble vitamin deficiencies, such as night blindness after vitamin A deficiency, vitamin D deficiency After the rickets and so on.
Second, intake of foods containing unsaturated fatty acids. The source of fat can be divided into two kinds: animal fat and vegetable fat. Animal fats include pigs, cows, sheep fats, fatty meats, and creams. Although they are fat-soluble vitamins, they contain less unsaturated fatty acids and are not easily digestible. Vegetable fats, which are rich in unsaturated fatty acids, are the best source of essential fatty acids and are easily digested and absorbed. Therefore, vegetable fats containing more unsaturated fatty acids should be used when formulating infant meals.
In less than 6 months, babies should eat milk, especially breastfeeding. Six months later, food supplements are gradually being developed. Food supplements should be made from vegetable oils and some animal foods such as eggs, fish and lean meat should be eaten because these foods have low fat content and high content of unsaturated fatty acids.