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
2013-11-29
24
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 diarrhoeal 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 1900’s—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.
It can be beneficial to ferment breast milk before feeding to young children.
选项
A、True
B、False
答案
B
解析
本题可从文中的内容推知,即孩子断奶后喂一些发酵的食品比较有益,而非要对母奶发酵。
转载请注明原文地址:https://kaotiyun.com/show/wBhO777K
0
考博英语
相关试题推荐
Inher26yearsofteachingEnglish,ShannonMcGuirehasseencountlessmisplacedcommas,misspelledwordsandsentencefragment
______asitwasatsuchatime,hisworkattractedmuchattention.
ManyUnitedStatescompanieshave,unfortunately,madethesearchforlegalprotectionfromimportcompetitionintoamajorline
Thepotentialofcomputersforincreasingthecontroloforganizationsorsocietyovertheirmembersandforinvadingtheprivac
Astrangethingabouthumansistheircapacityforblindrage.Rageispresumablyanemotionresultingfromsurvivalinstinct,b
Evenplantscanrunafever,especiallywhentheyareunderattackbyinsectsordisease.But【71】humans,plantscanhavetheirt
ThestudyoflawhasbeenrecognizedforcenturiesasabasicintellectualdisciplineinEuropeanuniversities.However,onlyin
Thequestionofwhetherwarisinevitableisonewhichhasconcernedmanyoftheworld’sgreatwriters.Beforeconsideringthis
随机试题
患者男,25岁。因头痛、低热而口服“泰诺感冒片”好转,在第4天四肢突然出现水肿性红斑,发展迅速波及全身,部分皮损表面出现水疱、糜烂,疼痛。既往无同样病史。体检:T38℃,颜面、躯干、四肢广泛豌豆至蚕豆大小,圆形或椭圆形水肿性红斑、中心呈紫色,部分中央有水
与远中颌支托比较
对下列哪些情形,应当适用附加剥夺政治权利?()
甲公司为上市公司(以下简称“甲公司”),2×17年甲公司按照经批准的股权激励计划向子公司乙公司及孙公司丙公司的高管授予了甲公司现金股票增值权。甲公司持有乙公司60%的股权,乙公司持有丙公司80%的股权。下列说法中正确的有()。
考虑学生的心理结构时,编排数学课程体系所需遵循的原则不包括().
根据教育以人为本的理念,教师的下列做法正确的是()。
本题为必选题,请在以下两道试题中任选一题作答。如果两题都答,只按第1题的成绩计入总分。说出下列情形是缺乏内在效度还是缺乏外在效度?(1)实验发现对于结果有四种同样有道理的解释。(2)不能区别是教材的影响还是使用教材的教师的影响。(3)一位六年级的
A、Shehasn’tmadeuphermind.B、Shewouldliketogowiththem.C、Shehasnoappetiteforlunch.D、Shewillnotgoforlunch.B
SurfingtheInternetduringclassdoesn’tjuststealfocusfromtheeducator:italsohurtsstudentswho’realreadystruggling
IspentMondaymorningataspeedawarenesscourse,whereasIhadbeendispatchedforfailingtonoticeaspeedcameraontheot
最新回复
(
0
)