首页
外语
计算机
考研
公务员
职业资格
财经
工程
司法
医学
专升本
自考
实用职业技能
登录
外语
Malnutrition during weaning age—when breast milk is being replaced by semi-solid foods—is highly prevalent in children of poor h
Malnutrition during weaning age—when breast milk is being replaced by semi-solid foods—is highly prevalent in children of poor h
admin
2021-06-15
36
问题
Malnutrition during weaning age—when breast milk is being replaced by semi-solid foods—is highly prevalent in children of poor households in many developing countries. While the etiology(病因学)is complex and multifactorial, the immediate causes are recognized as feeding at less than adequate levels for child growth and development, and recurrent infections, including diarrhea, resulting mainly from ingestion of contaminated foods. As a result, many young children, particularly between six months to two years of age, experience weight loss and impaired growth and development.
Studies by investigators in various countries have concentrated on traditional food preparation methods and have resulted in offering cheap and practical answers to these problems based on familiar, indigenous and culturally acceptable home processing practices.
Two such answers have arisen. Firstly, cereal fermentation is used for reducing the risk of contamination under the existing inappropriate conditions for food preparation and storage in many households. Secondly, a tiny amount of sprouted grains flour is used in preparation of weaning foods as a magic way to lessen the viscosity without decreasing energy density.
A method to eliminate pathogenic(致病的)bacteria and inhibit their growth during storage of weaning preparations can benefit nutrition and health in young children considerably. Use of fermented foods for feeding children of weaning age appears to be an effective solution. Fermented foods have lower levels of diarrheal germ contamination, they are suitable for child feeding, and can be safely stored for much longer periods of time than fresh foods. The practice has been a traditional way of food, preservation in many parts of the world. The anti-microbial properties of fermented foods and their relative higher safety— documented since the early 1900s—have been indicated in a number of studies.
In Ghana, it is common to ferment maize dough before cooking it as porridge. In Kenya, cereal-based porridge and milk are traditionally fermented. Preserving milk in the form of yogurt has been known to many households living in hot climate.
What are the underlying mechanisms by which fermentation processes help to prevent or reduce contamination? A possible answer suggests that during the fermentation process foods become more acid. This explains why diarrhea-causing bacteria are not able to grow in fermented foods as rapidly as in unfermented ones. It is also hypothesized that some of the germs present in the foods are killed or inhibited from growing through the action of antimicrobial substances produced during fermentation. The fermented foods can, therefore, be kept for a longer time compared to fresh ones. It has been shown that while contamination levels in cooked unfermented foods increase with storage time, fermented foods remain less contaminated.
Whatever the underlying mechanisms, the fact is that the exercise reduces contamination without adding to the household cost both in terms of time and money. Its preparation is easy. The cereal flour is mixed with water to form a dough which is left to be fermented; addition of yeast(酵母), or mixing with a small portion of previously fermented dough is sometimes needed. The dough can then be cooked into porridge for feeding to the child.
Although beneficial, unfortunately the practice is going out of fashion, partly because of current emphasis on the use of fresh foods, particularly for children. For example, a study on the use of fermented foods for young children in Kenya, demonstrated that while foods are still frequently fermented at home for child feeding, their use is becoming less popular, particularly in urban area where commercial products are more available. Clearly they now need to be promoted.
Directions:
The statements below relate to the passage you have just read. Identify whether they are TRUE or FALSE and mark the corresponding letter(T for True and F for False)on the Answer Sheet with a single line through the center.
Traditional fermented foods are being replaced by commercial products in some locations.
选项
A、TRUE
B、FALSE
答案
A
解析
本题可从文中最后一段的内容推知,此句是正确的。
转载请注明原文地址:https://kaotiyun.com/show/cJTO777K
0
考博英语
相关试题推荐
AJustaschildrentheworldoverBlikeChristmasrooming,CadultssolikeChristmaseveningwhenDpeaceandcalmreturntotheh
Recentresearchfromanimalbehavioristssuggeststhat"asthecrowflies"shouldnolongerbetakentomean"theshortestdista
Recentresearchfromanimalbehavioristssuggeststhat"asthecrowflies"shouldnolongerbetakentomean"theshortestdista
Inarecentsurvey,GarberandHoltzconcludedthattheaveragehalf-hourchildren’stelevisionshowcontains47violentacts.W
Inarecentsurvey,GarberandHoltzconcludedthattheaveragehalf-hourchildren’stelevisionshowcontains47violentacts.W
Smallchildrencannot______thedifferencebetweenrightandwrong.Itisourdutytoteachthem.
Manyofthestudentshaveagraspofthemainstructures,areasonablevocabularyanda(n)______ideaofhowtopronouncemostwo
Ourstudents’educationalachievernentsequal,andinmanycases______,thoseofstudentsinpreviousyears.(2006年厦门大学考博试题)
随机试题
Conventionalwisdomaboutconflictseemsprettymuchcutanddried.Toolittleconflictbreedsapathy(冷漠)andstagnation(呆滞).Too
羊水甲胎蛋白(AFP)测定,最适宜于诊断
对于布置在多层或高层建筑内的燃用密度比空气大的气体燃料(如石油液化气等)的锅炉房通常应设置在()。
某部分框支剪力墙结构,房屋高度45.9m,丙类建筑,设防烈度为7度,Ⅱ类场地,第3层为转换层,纵横向均有落地剪力墙,地下一层板顶作为结构的嵌固端。首层某根框支角柱C1,对应于地震作用标准值作用下,其柱底轴力NEk=1100kN,重力荷载代表值作用下,
背景材料:某设备安装公司承包LCD(液晶屏)生产线设备的施工安装,LCD生产线设备已由建设单位从国外采购,到达施工现场需60天。生产线的土建工程及机电配套工程(由某建筑公司承建)已基本完工。设备安装公司进场后,按合同工期要求,与建设单位、生产线设备供应商和
对于季节性经营特征比较明显的借款人,银行贷款的还款来源主要是季节性()所释放出的现金。
在家庭中,平均每人每日某营养素摄人量=全家某种营养素总摄人量÷标准人系数。
“决策树”法就是把决策过程用文字来加以说明和表示。()
在我国的封建成文法典中,类似于总则篇的篇名有()。
阅读以下说明,回答问题,将解答填入答题纸的对应栏内。【说明】某公司拟开发手机邮件管理软件。经过公司研发部商议将该款软件的开发工作交给项目组蒋工负责。【需求分析】经过调研,手机邮件管理软件由邮箱登录、邮件管理、通讯簿管理及账户管理四个
最新回复
(
0
)