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Page 25
Those most used are barley, oatmeal, arrowroot, and farina. There is
not much difference in their nutritive value; oatmeal gruel is
somewhat more laxative.
_What value do these substances possess as infant foods?_
Some of the starch is digested and absorbed; but the chief value of
gruels is believed to be that when added to milk they render the curd
more easily digested by preventing it from coagulating in the stomach
in large tough masses. This is certainly true with many infants, but
there are others who are not at all benefited, and not a few young
infants whose digestion is made distinctly worse by the use of
farinaceous food, particularly when employed in considerable quantity.
The addition of gruels to milk for all infants is not to be
recommended.
_What further additions may be made to the diet of healthy infants
during the first year?_
Beef juice, the white of egg, and orange juice.
_How and when may beef juice be used?_
With infants who are strong and thriving satisfactorily it may be
begun at ten or eleven months; two teaspoonfuls may be given daily,
diluted with the same quantity of water, fifteen minutes before the
midday feeding; in two weeks the quantity may be doubled; and in four
weeks six teaspoonfuls may be given. The maximum quantity at one year
should not be more than two or three tablespoonfuls.
With delicate infants who are pale and an�mic, beef juice is more
important, and it may often be wisely begun at five or six months in
half the quantities mentioned.
_When should white of egg be used?_
Under the same conditions as beef juice, particularly with infants who
have difficulty in digesting the proteins (curd) of milk. At six
months half the white of one egg may be given at one time, and soon
after this the entire white of one egg. The best in manner of cooking
is the "coddled", egg (see page 151).
_When should orange juice be begun?_
Usually about the eleventh or twelfth month; it should be given about
one hour before the feeding; two teaspoonfuls at first, then one
tablespoonful at a time, and later three or four tablespoonfuls. It is
particularly useful when there is constipation. It should always be
strained, and care should be taken that it is sweet and fresh.
OVERFEEDING
_What is meant by overfeeding?_
Giving an infant too much food; either too much at one time or too
frequently. Overfeeding is sometimes practised during the day, but is
chiefly done at night.
_Is not an infant's natural desire for food a proper guide as to the
quantity given?_
The appetite of a perfectly normal infant usually is; but overeating
is a habit gradually acquired and may continue until twice as much
food as is proper is taken in the twenty-four hours. This habit is
most frequently seen in infants whose digestion is not quite normal;
because of the temporary relief from discomfort experienced by taking
food into the stomach, they often appear to be hungry the greater part
of the time, especially at night.
_What are the causes of overfeeding?_
The most common one is the habit of watching the weight too closely,
and the conviction on the part of the mother or nurse that because a
child is not so large nor gaining so rapidly as some other infant of
the same age, more food or stronger food should be given.
_What harm results from overfeeding?_
All food taken in excess of what a child can digest becomes a burden
to him. The food lies in the stomach or bowels undigested, ferments,
and causes wind and colic. When overfeeding is longer continued,
serious disturbances of digestion are soon produced. The infant is
restless, fretful, constantly uncomfortable, sleeps badly, and stops
gaining and may even lose in weight. Such symptoms may lead to the
mistaken conclusion that too little food is given, and it is
accordingly increased, when it should be diminished. One of the
results of long-continued overfeeding is dilatation or stretching of
the stomach.
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