Oil and fat products are a source of fatty acids, including polyunsaturated fatty acids (PUFA) which are formed from linoleic acid, fat-soluble vitamins A, D (fish oil, butterfat and other animal fats), vitamin E (vegetable oils), phospholipids ( vegetable oils) and certain other nutrients. Fats, as well as proteins that are the building blocks for cells, organs and systems, also fats perform energy function (the combustion of 1 gram of fat released 9 kcal of energy).
They are rich in predominantly saturated fatty acids and cholesterol. Saturated fatty acids attached fats properties of refractory, reducing their "digestion" of digestive enzymes and absorption by the body, and excess cholesterol promotes the development of atherosclerosis [1]. At the same time, animal fats are sources of essential fat-soluble vitamins A and D, which are almost entirely absent in other products. Butter - a product of the concentrated fat cow's milk. It contains 61,5-82,5% fat and 16-35% humidity is low (28-35 ° C) melting point and good flavor characteristics. The oil contains a large number of proteins, minerals, vitamins A, D, E, K, C, group B in butter contains phosphatides (lecithin) and sterols (cholesterol). 100 g of butter contains about 750 kcal and fusibility provides its assimilation by the body at 95-98%. Get the oil from sweet or acidified cream. Butter is of several kinds: with and without added salt, ghee, sweet kisloslivochnoe, as well as commercially available oil from the fillers - chocolate, with honey, etc. Oils with honey, chocolate, fruit supplements in the diet of young children to use not recommended, because "you make supplements" are potent allergens. In addition, changes in taste oil increases its calorific value by increasing the amount of carbohydrates. Given the relatively high caloric content of the product, as well as the combination of its nutrients, it is recommended to use it in accordance with the age norms (see below). Ghee is pure butterfat received peretaplivaniem butter. The oil is heated to 70-75 ° C with the addition of 1-5% salt for better allocation of fat. This is a very vysokozhirovoy product, whose use in infant nutrition is not recommended. Margarine - fat product, which is based on milk protein, hydrogenated, that is transferred to the solid state vegetable oils or fats of marine animals. But it is known that the hydrogenation of vegetable oils produced substance (trans-isomers) can increase blood levels of low density lipoprotein, which is a risk factor for atherosclerosis. In the absence of strict regulation of trans-isomers in the products, their use in children's diets should be strictly limited - are allowed to use them only as a confectionery fat, ie for the preparation of confectionery. Margarine can be part of pastry cream, used to decorate cakes, pastries. Therefore, if rarely serving, "sweets" kid over the age of 3 years, it is better to give preference curd cream, and "cream" cream used very rarely. Children under 3 years of pastry with cream is not recommended. Light oil - combined oils in which milk fat completely or partially replaced by vegetable oils. These oils can not be a substitute for cow's butter, but could very limited use in baby food as an alternative to margarine.
The most important sources of essential fatty acids. These oils, especially unrefined, rich in phosphatides (lecithin), sitosterol, vitamin E, polyunsaturated fatty acids - substances that in the human body are involved in a number of important processes, including formation of biologically active substances. The biological significance of these nutrients allows the use of vegetable oils in diets for most diseases. The highest concentration of mineral nutrients in sunflower, corn, olive, and especially in soybean oil. In the vegetable oils at high temperatures, especially long, destroys valuable fatty acids, vitamin E, accumulate harmful products of oxidation. Therefore, such oil is best applied without heat treatment, in salads, salad, etc. It is impossible for a long time to fry something in the same oil. In the vegetable oils can fry fish, vegetables, some dough, less frequently - the meat, and can be fried vegetables and add it to dishes during fire. But let us recall once again that when cooking for kids to use the most gentle method of heat treatment of food - boiling, baking, stewing. Vegetable oils derived from oilseed plants by pressing or extraction. The essence of the compaction is squeezing the oil from the crushed seeds, which have previously removed most of the dura (skin). Depending on the method of process distinguish butter cold and hot pressing. During hot pressing the crushed seeds pre-heated in a device-braziers. Vegetable oil is treated or filtered, or effects of the alkali. In the first case the product is called unrefined, refined in the second. Of the vegetable oils, which range is very wide and includes a variety of its chemical and physical properties of fats in cooking are most often used sunflower, cottonseed, olive, soybean, peanut, rarely used, linen, hemp and corn oil. In the confectionery industry uses sesame, walnut, and in baking - mustard oil. Do not abuse the vegetable oils as the excess fatty acids may accumulate in cells, oxidized cells and contaminate products of oxidation. The exception is olive oil, which contains fewer polyunsaturated fatty acids, so it is less oxidized and can be used in large quantities. Sunflower oil is obtained by pressing or extraction of sunflower seeds. Oil, energy produced by pressing, especially hot, has an intense golden yellow color and distinctive scent of roasted seeds. In the sale of refined sunflower oil comes and unrefined. Refined and deodorized oil is transparent and almost devoid of specific smell. In the children's nutrition is preferable to use such oil for cooking and salads, in accordance with the age norm. Olive oil is extracted from the fleshy part of the fruit of the olive tree and from the nucleus of its solid stone. The best food grade olive oils are cold-pressed method by which persists specific taste, but, meanwhile, keep all the beneficial qualities of this oil. Olive oil has a delicate, mild taste and pleasant aroma. It contains less than sunflower oil, essential fatty acids and vitamin E, but a beneficial effect in diseases of liver and biliary tract, peptic ulcer, gastritis due to successful combination contained PUFAs. For corn oil seeds of maize grains subjected to pressing or extraction. Refined corn oil has a golden yellow color, it is used in the manufacture of confectionery products. Mustard, peanut, peanut butter in baby food is not used as raw materials for their production is a potential food allergens, they are used primarily in the confectionery industry.
When and how much ?
Butter (unsalted, sweet, ie without the addition of lactic acid bacteria) introduced into the diet of the child along with the introduction of vegetable purees or cereals - 5-6-th month or later - about 8 months. The need to introduce the oil with the first lure individual. For example, if the baby gaining weight poorly, the oil is introduced earlier, if the child is good or too adds, it is better to introduce this product later. The beginning of the introduction - with 1 g / day (on the tip of a teaspoon), gradually bringing the rate of consumption up to 4-6 g to a year. For 3 years she is 10-15 g / day. Vegetable oils such as sunflower, corn and olive, it is recommended to use in baby food in kind: for salads, vinaigrettes, in the form of additives in various dishes. For infants food is recommended to use the same oil with the beginning of the introduction of vegetable foods (to the introduction of complementary foods as are set individually, depending on the type of feeding and weight gain), subject self-cooking. Since vegetable purée introduced gradually, starting with 10 g, then add to it a couple of drops of sunflower oil will be enough. As the amount of food increasing addition of oil, bringing up to full volume for a given age (see table). If, however, to feed a child you use canned purchased for children - to add oil in them is not required.
Age, months. 0-3 3 4 5 6 7 8 9-12 1-3 years
Butter, g - - - -* 1-4 4 5 6 6-15
Vegetable oil, g - - - 1-3 3 3 5 6 6-10
* Butter may be introduced to 5 months. ** Vegetable oil can be introduced with 4,5-5 months. For young children need to enter the oil in their own food over foods, and food manufacturing, whether vegetable purees or cereal, already contain the necessary amount of vegetable and animal fats. For example, if you have started to introduce a 5-month (if necessary with 4.5 months), baby foods, then the first dish, which would be required to enter the oil will be vegetable purée. We start with a few drops, bringing to an incomplete teaspoon - it will complete the recommended amount for this age. At 6 months following product foods to be introduced into the diet will be without milk or porridge, which is recommended to introduce the butter, starting with the tip of the knife (1 g), bringing up to full volume - 4 PM Vegetable oil is still entered in the vegetable mashed in the same volume (3 g). At 7 months of age increases the amount of dishes, but the amount of input oil remains the same. At 8 months, we recommend the introduction of another dish - the meat sauce, which can add 1 / 3 teaspoon of vegetable oil. In view of the oil, added to vegetable purees, it will complete the recommended amount for this age group - 5 PM A butter continues to add to the porridge, in the amount of 5 grams, up to 1,5 years, while selection of dishes remains the same, the amount of input oils, for example in vegetable purees amount of input oil increases up to 7-8, but should the amount of butter can be tantamount to allocate for the preparation of cereals (5.7 g), meatballs, meat souffle 5 g (if the butter to melt, 1 teaspoon placed 5 g). By 3 years of the daily volume of butter - 15 g - can be distributed as follows: 5 grams for breakfast - for sandwiches or milk porridge, 5 g - Add the porridge or pasta for lunch side dish, 5 g for the preparation of vegetable dishes (eg potato puree) or meat dishes (eg meat balls) at dinner. Cooking oil - 10 g can be distributed as follows: to prepare the first dish - 3 g, for salads or cooked vegetables - 5 g, the remaining quantity can be used for cooking meals.
Animal fats
They are rich in predominantly saturated fatty acids and cholesterol. Saturated fatty acids attached fats properties of refractory, reducing their "digestion" of digestive enzymes and absorption by the body, and excess cholesterol promotes the development of atherosclerosis [1]. At the same time, animal fats are sources of essential fat-soluble vitamins A and D, which are almost entirely absent in other products. Butter - a product of the concentrated fat cow's milk. It contains 61,5-82,5% fat and 16-35% humidity is low (28-35 ° C) melting point and good flavor characteristics. The oil contains a large number of proteins, minerals, vitamins A, D, E, K, C, group B in butter contains phosphatides (lecithin) and sterols (cholesterol). 100 g of butter contains about 750 kcal and fusibility provides its assimilation by the body at 95-98%. Get the oil from sweet or acidified cream. Butter is of several kinds: with and without added salt, ghee, sweet kisloslivochnoe, as well as commercially available oil from the fillers - chocolate, with honey, etc. Oils with honey, chocolate, fruit supplements in the diet of young children to use not recommended, because "you make supplements" are potent allergens. In addition, changes in taste oil increases its calorific value by increasing the amount of carbohydrates. Given the relatively high caloric content of the product, as well as the combination of its nutrients, it is recommended to use it in accordance with the age norms (see below). Ghee is pure butterfat received peretaplivaniem butter. The oil is heated to 70-75 ° C with the addition of 1-5% salt for better allocation of fat. This is a very vysokozhirovoy product, whose use in infant nutrition is not recommended. Margarine - fat product, which is based on milk protein, hydrogenated, that is transferred to the solid state vegetable oils or fats of marine animals. But it is known that the hydrogenation of vegetable oils produced substance (trans-isomers) can increase blood levels of low density lipoprotein, which is a risk factor for atherosclerosis. In the absence of strict regulation of trans-isomers in the products, their use in children's diets should be strictly limited - are allowed to use them only as a confectionery fat, ie for the preparation of confectionery. Margarine can be part of pastry cream, used to decorate cakes, pastries. Therefore, if rarely serving, "sweets" kid over the age of 3 years, it is better to give preference curd cream, and "cream" cream used very rarely. Children under 3 years of pastry with cream is not recommended. Light oil - combined oils in which milk fat completely or partially replaced by vegetable oils. These oils can not be a substitute for cow's butter, but could very limited use in baby food as an alternative to margarine.
Vegetable oils
The most important sources of essential fatty acids. These oils, especially unrefined, rich in phosphatides (lecithin), sitosterol, vitamin E, polyunsaturated fatty acids - substances that in the human body are involved in a number of important processes, including formation of biologically active substances. The biological significance of these nutrients allows the use of vegetable oils in diets for most diseases. The highest concentration of mineral nutrients in sunflower, corn, olive, and especially in soybean oil. In the vegetable oils at high temperatures, especially long, destroys valuable fatty acids, vitamin E, accumulate harmful products of oxidation. Therefore, such oil is best applied without heat treatment, in salads, salad, etc. It is impossible for a long time to fry something in the same oil. In the vegetable oils can fry fish, vegetables, some dough, less frequently - the meat, and can be fried vegetables and add it to dishes during fire. But let us recall once again that when cooking for kids to use the most gentle method of heat treatment of food - boiling, baking, stewing. Vegetable oils derived from oilseed plants by pressing or extraction. The essence of the compaction is squeezing the oil from the crushed seeds, which have previously removed most of the dura (skin). Depending on the method of process distinguish butter cold and hot pressing. During hot pressing the crushed seeds pre-heated in a device-braziers. Vegetable oil is treated or filtered, or effects of the alkali. In the first case the product is called unrefined, refined in the second. Of the vegetable oils, which range is very wide and includes a variety of its chemical and physical properties of fats in cooking are most often used sunflower, cottonseed, olive, soybean, peanut, rarely used, linen, hemp and corn oil. In the confectionery industry uses sesame, walnut, and in baking - mustard oil. Do not abuse the vegetable oils as the excess fatty acids may accumulate in cells, oxidized cells and contaminate products of oxidation. The exception is olive oil, which contains fewer polyunsaturated fatty acids, so it is less oxidized and can be used in large quantities. Sunflower oil is obtained by pressing or extraction of sunflower seeds. Oil, energy produced by pressing, especially hot, has an intense golden yellow color and distinctive scent of roasted seeds. In the sale of refined sunflower oil comes and unrefined. Refined and deodorized oil is transparent and almost devoid of specific smell. In the children's nutrition is preferable to use such oil for cooking and salads, in accordance with the age norm. Olive oil is extracted from the fleshy part of the fruit of the olive tree and from the nucleus of its solid stone. The best food grade olive oils are cold-pressed method by which persists specific taste, but, meanwhile, keep all the beneficial qualities of this oil. Olive oil has a delicate, mild taste and pleasant aroma. It contains less than sunflower oil, essential fatty acids and vitamin E, but a beneficial effect in diseases of liver and biliary tract, peptic ulcer, gastritis due to successful combination contained PUFAs. For corn oil seeds of maize grains subjected to pressing or extraction. Refined corn oil has a golden yellow color, it is used in the manufacture of confectionery products. Mustard, peanut, peanut butter in baby food is not used as raw materials for their production is a potential food allergens, they are used primarily in the confectionery industry.
When and how much ?
Butter (unsalted, sweet, ie without the addition of lactic acid bacteria) introduced into the diet of the child along with the introduction of vegetable purees or cereals - 5-6-th month or later - about 8 months. The need to introduce the oil with the first lure individual. For example, if the baby gaining weight poorly, the oil is introduced earlier, if the child is good or too adds, it is better to introduce this product later. The beginning of the introduction - with 1 g / day (on the tip of a teaspoon), gradually bringing the rate of consumption up to 4-6 g to a year. For 3 years she is 10-15 g / day. Vegetable oils such as sunflower, corn and olive, it is recommended to use in baby food in kind: for salads, vinaigrettes, in the form of additives in various dishes. For infants food is recommended to use the same oil with the beginning of the introduction of vegetable foods (to the introduction of complementary foods as are set individually, depending on the type of feeding and weight gain), subject self-cooking. Since vegetable purée introduced gradually, starting with 10 g, then add to it a couple of drops of sunflower oil will be enough. As the amount of food increasing addition of oil, bringing up to full volume for a given age (see table). If, however, to feed a child you use canned purchased for children - to add oil in them is not required.
Age, months. 0-3 3 4 5 6 7 8 9-12 1-3 years
Butter, g - - - -* 1-4 4 5 6 6-15
Vegetable oil, g - - - 1-3 3 3 5 6 6-10
* Butter may be introduced to 5 months. ** Vegetable oil can be introduced with 4,5-5 months. For young children need to enter the oil in their own food over foods, and food manufacturing, whether vegetable purees or cereal, already contain the necessary amount of vegetable and animal fats. For example, if you have started to introduce a 5-month (if necessary with 4.5 months), baby foods, then the first dish, which would be required to enter the oil will be vegetable purée. We start with a few drops, bringing to an incomplete teaspoon - it will complete the recommended amount for this age. At 6 months following product foods to be introduced into the diet will be without milk or porridge, which is recommended to introduce the butter, starting with the tip of the knife (1 g), bringing up to full volume - 4 PM Vegetable oil is still entered in the vegetable mashed in the same volume (3 g). At 7 months of age increases the amount of dishes, but the amount of input oil remains the same. At 8 months, we recommend the introduction of another dish - the meat sauce, which can add 1 / 3 teaspoon of vegetable oil. In view of the oil, added to vegetable purees, it will complete the recommended amount for this age group - 5 PM A butter continues to add to the porridge, in the amount of 5 grams, up to 1,5 years, while selection of dishes remains the same, the amount of input oils, for example in vegetable purees amount of input oil increases up to 7-8, but should the amount of butter can be tantamount to allocate for the preparation of cereals (5.7 g), meatballs, meat souffle 5 g (if the butter to melt, 1 teaspoon placed 5 g). By 3 years of the daily volume of butter - 15 g - can be distributed as follows: 5 grams for breakfast - for sandwiches or milk porridge, 5 g - Add the porridge or pasta for lunch side dish, 5 g for the preparation of vegetable dishes (eg potato puree) or meat dishes (eg meat balls) at dinner. Cooking oil - 10 g can be distributed as follows: to prepare the first dish - 3 g, for salads or cooked vegetables - 5 g, the remaining quantity can be used for cooking meals.
