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Instituto de Seguridad y Servicios Sociales de los Trabajadores del Estado

2010, Number 3

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Rev Esp Med Quir 2010; 15 (3)

Study of the alimentary guidelines for the introduction of complementary foods and their diversity through the incorporation to family diet

Martínez VRI, Alvarado RGA, Sánchez PMC, Blanco LLA, Sánchez JMM, Blázquez MJU, Méndez CS

Language: Spanish
References: 19
Page: 114-124
PDF size: 89.83 Kb.


ABSTRACT

Background: In Mexico the introduction of the child into the family diet reports an increase in the consumption of potentially hazardous foods such as candy, chips, sodas, etc., favoring patterns of malnutrition and obesity with risk of acquiring chronic non transmissible diseases (NTD) in the future.
Objective: To understand the guides and diversification of complementary feeding during incorporation of the nursing infant and the child into the family diet.
Participants and method: In June 2007, a home survey was made through structured interviews to 65 mothers participating in Neurodevelopment Follow-up Program. The groups were constituted as follows: 1) lactation period (1-5 months), 2) transitional diet (6-12 months), 3) integrating family diet amended (13-24 months) and 4) integration into the family diet (older than 25 months).
Results: In lactation period, only 0.31 infants received exclusive breastfeeding, 0.31 mixed, 0.07 substitutes, and 0.031 anticipated complementary feeding (CF). In the transition diet there was a varied consumption of all nutritious groups. During the amended family diet increased the consumption of cookies, industrial cereal, noodles and candies. In the integration into the family diet the exposure was limited to the pumpkin, carrot and tomato (0.71/0.86), increased chicken and egg (0.86/0.71), citrus fruits (0.71) and the consumption of candies and sodas 0.86/0.43.
Conclusions: The incorporation of the child into the family diet represents a risk of developing chronic non transmissible diseases. One of the main causes are family feeding practices, and the physician must design strategies which detect the risk in order to give information of healthy feeding habits that guide and make an impact on the people.


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