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
2017-03-25
26
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/pcGO777K
0
考博英语
相关试题推荐
Recentlyanumberofcaseshavebeenreportedofyoungchildren______aviolentactpreviouslyseenontelevision.
Becauseoftheeconomicslowdown,thegovernmentchangeditspolicyto______revenuebylimitingcommerce.
Practicallyspeakingtheartisticmaturingofthecinemawasthesingle-handedachievementofDavidW.Griffith.BeforeGriffith
Themanagerpromisedtopaythemwellandinreturnhewouldexpecttheirloyaltyand______.
Mytopictodayis"TheCarandAirpollution."Inparticular,Iwantfirstlytodiscussthewaysinwhichthecarcausesairpo
Somepeoplesaythatthebestpreparationforlifeislearningtobecooperative.Otherstaketheoppositeviewandsaythatlea
Printmakingisthegenerictermforanumberofprocesses,ofwhichwoodcutandengravingaretwoprimeexamples.Printsaremad
MaryBarramadehistorylastyearwhenshebecamethefirstwomantoleadthedevelopmentofnewcarsandtrucksatGeneralMoto
InAugust1969anunmarriedpregnantwomanlivinginTexaswantedtoterminateherpregnancybyhavinganabortion.Herdoctorr
Packagingisdesignedsoastoencourageimpetuousshopping.
随机试题
讲话者提高声音,以便让听众听到。
关于傅立叶变换的叙述,错误的是
假性神经递质引起肝性脑病的机制是
A.血钾减低、血钠减低、血尿酸升高B.咳嗽、血钾升高、血管性水肿C.体位性低血压、支气管痉挛D.支气管痉挛、心功能抑制E.血钾减低、水电解质紊乱服用倍他洛尔后会出现的主要不良反应是()
关于海关审定完税价格,下列表述正确的有()。
居民甲将其拥有的一处房产转让给居民乙,双方签订房屋权属转移合同并按规定办理了房屋产权过户手续。下列关于契税和印花税的表述中,正确的有()。(2010年)
产品可靠性定义中的“规定功能”指的是()。
最近某省几个市的市委书记都以“多干实事,不求宣传”的理由表态,提出五种新闻不报道,其中有“我们正干的事不报道,正想的事不报道”,你对这种态度如何评价?
事实上,目前所有的整形手术最大的危险不在于移植,而在于麻醉。伊法莲诊所强调,很多整形外科因为贪图方便,将麻醉这种重要手续简化,没有请专业的麻醉师处理,这对病患者来说是相当危险的事情。这段话的观点是()。
下列政策中,不属于宽松的货币政策的是()。
最新回复
(
0
)