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Baby-led Weaning
Baby-led weaning (BLW) is an approach to adding complementary foods to a infant, baby's diet of breast milk or infant formula, formula. It facilitates Oral motor function, oral motor development and strongly focuses on the family meal, while maintaining eating as a positive, interactive experience. Baby-led weaning allows babies to control their solid food consumption by "self-feeding" from the start of their experience with food. Baby-Led Introduction to Solids (BLISS) is a variation on baby-led weaning that recommends presenting three different types of food at each feeding. The main alternative to baby-led weaning is traditional spoon feeding. Spoon feeding may be done in a responsive feeding method or in a non-responsive, coercive style (either forcing an already-full baby to eat more food, or refusing to give more food to a still-hungry baby). There is no good scientific evidence that BLW is better than traditional spoon feeding for most babies, though non-responsive, coer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eating Cake (3132108220)
Eating (also known as consuming) is the ingestion of food. In biology, this is typically done to provide a heterotrophic organism with energy and nutrients and to allow for growth. Animals and other heterotrophs must eat in order to survive – carnivores eat other animals, herbivores eat plants, omnivores consume a mixture of both plant and animal matter, and detritivores eat detritus. Fungi digest organic matter outside their bodies as opposed to animals that digest their food inside their bodies. For humans, eating is more complex, but is typically an activity of daily living. Physicians and dieticians consider a healthful diet essential for maintaining peak physical condition. Some individuals may limit their amount of nutritional intake. This may be a result of a lifestyle choice: as part of a diet or as religious fasting. Limited consumption may be due to hunger or famine. Overconsumption of calories may lead to obesity and the reasons behind it are myriad, however, its p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Artificial Colors
Food coloring, color additive or colorant is any dye, pigment, or substance that imparts color when it is added to food or beverages. Colorants can be supplied as liquids, powders, gels, or pastes. Food coloring is commonly used in commercial products and in domestic cooking. Food colorants are also used in various non-food applications, including cosmetics, pharmaceuticals, home craft projects, and medical devices. Some colorings may be natural, such as with carotenoids and anthocyanins extracted from plants or cochineal from insects, or may be synthesized, such as tartrazine yellow. In the manufacturing of foods, beverages and cosmetics, the safety of colorants is under constant scientific review and certification by national regulatory agencies, such as the European Food Safety Authority (EFSA) and US Food and Drug Administration (FDA), and by international reviewers, such as the Joint FAO/WHO Expert Committee on Food Additives. Purpose of food coloring People associate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Human Nutrition
Human nutrition deals with the provision of essential nutrients in food that are necessary to support human life and good health. Poor nutrition is a chronic problem often linked to poverty, food security, or a poor understanding of nutritional requirements. Malnutrition and its consequences are large contributors to deaths, physical deformities, and disabilities worldwide. Good nutrition is necessary for children to grow physically and mentally, and for normal human biological development. Recommended Dietary Allowances The Recommended Dietary Allowances (RDAs) are scientifically determined levels of essential nutrient intake, deemed sufficient by the Food and Nutrition Board to meet the nutritional needs of nearly all healthy individuals. The first RDA (nutrition), RDAs were published in 1943, during World War II, with the aim of setting standards for optimal nutrition. The initial editions outlined daily nutrient recommendations for various age groups, reflecting the l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Infant
In common terminology, a baby is the very young offspring of adult human beings, while infant (from the Latin word ''infans'', meaning 'baby' or 'child') is a formal or specialised synonym. The terms may also be used to refer to juveniles of other organisms. A newborn is, in colloquial use, a baby who is only hours, days, or weeks old; while in medical contexts, a newborn or neonate (from Latin, ''neonatus'', newborn) is an infant in the first 28 days after birth (the term applies to premature, full term, and postmature infants). Infants born prior to 37 weeks of gestation are called "premature", those born between 39 and 40 weeks are "full term", those born through 41 weeks are "late term", and anything beyond 42 weeks is considered "post term". Before birth, the offspring is called a fetus. The term ''infant'' is typically applied to very young children under one year of age; however, definitions may vary and may include children up to two years of age. When a human chi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pureed Diet
A mechanical soft diet or edentulous diet, or soft food(s) diet, is a diet that involves only foods that are physically soft, with the goal of reducing or eliminating the need to chew the food. This is also commonly referred to as a texture-modified diet within the speech-language pathology field and can have varying degrees of severity ranging from mushy solids to thicker liquids to a pure liquid diet. The IDDSI (International Dysphagia Diet Standardization Initiative) has developed a standardized framework for labeling the modified foods and liquids. It is recommended for people who have difficulty chewing food, including people with some types of dysphagia (difficulty swallowing), the loss of many or all teeth, pain from recently adjusted dental braces, or surgery involving the jaw, mouth, or gastrointestinal tract. A mechanical soft diet can include many or most foods if they are mashed, puréed, chopped very small, combined with sauce or gravy, or softened in liquid. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Odor
An odor (American English) or odour ( Commonwealth English; see spelling differences) is a smell or a scent caused by one or more volatilized chemical compounds generally found in low concentrations that humans and many animals can perceive via their olfactory system. While ''smell'' can refer to pleasant and unpleasant odors, the terms ''scent'', ''aroma'', and ''fragrance'' are usually reserved for pleasant-smelling odors and are frequently used in the food and cosmetic industry to describe floral scents or to refer to perfumes. Odor physiology Sense of smell The perception of odors, or sense of smell, is mediated by the olfactory nerve. The olfactory receptor (OR) cells are neurons present in the olfactory epithelium, which is a small patch of tissue at the back of the nasal cavity. There are millions of olfactory receptor neurons that act as sensory signaling cells. Each neuron has cilia in direct contact with the air. Odorous molecules bind to receptor pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Texture
Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. Mouthfeel is also sometimes referred to as texture. It is used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and food rheology. It is evaluated from initial perception on the palate to first bite, through chewing to swallowing and aftertaste. In wine-tasting, for example, mouthfeel is usually used with a modifier (big, sweet, tannic, chewy, etc.) to the general sensation of the wine in the mouth. Research indicates texture and mouthfeel can also influence satiety with the effect of viscosity most significant. Mouthfeel is often related to a product's water activity—hard or crisp products having lower water activities and soft products having intermediate to high water activities. Qualities perceived ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taste
The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste. Taste is the perception stimulated when a substance in the mouth biochemistry, reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with olfaction, the sense of smell and trigeminal nerve stimulation (registering texture, pain, and temperature), determines Flavoring, flavors of food and other substances. Humans have taste receptors on taste buds and other areas, including the upper surface of the tongue and the epiglottis. The gustatory cortex is responsible for the perception of taste. The tongue is covered with thousands of small bumps called lingual papillae, papillae, which are visible to the naked eye. Within each papilla are hundreds of taste buds. The exceptions to this is the filiform papillae that do not contain taste buds. There are between 2000 and 5000Boron, W.F., E.L. Boulpaep. 200 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aspiration Pneumonia
Aspiration pneumonia is a type of lung infection that is due to a relatively large amount of material from the stomach or mouth entering the lungs. Signs and symptoms often include fever and cough of relatively rapid onset. Complications may include lung abscess, acute respiratory distress syndrome, empyema, parapneumonic effusion, and pneumonia Some include chemical induced inflammation of the lungs as a subtype, which occurs from acidic but non-infectious stomach contents entering the lungs. Infection can be due to a variety of bacteria. Risk factors include decreased level of consciousness, problems with swallowing, alcoholism, tube feeding, and poor oral health. Diagnosis is typically based on the presenting history, symptoms, chest X-ray, and sputum culture. Differentiating from other types of pneumonia may be difficult. Treatment is typically with antibiotics such as clindamycin, meropenem, ampicillin/sulbactam, or moxifloxacin. For those with only chemical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Choking
Choking, also known as foreign body airway obstruction (FBAO), is a phenomenon that occurs when breathing is impeded by a blockage inside of the respiratory tract. An obstruction that prevents oxygen from entering the lungs results in oxygen deprivation. Although oxygen stored in the blood and lungs can keep a person alive for several minutes after breathing stops, choking often leads to death. Around 4,500 to 5,000 choking-related deaths occur in the United States every year. Deaths from choking most often occur in the very young (children under three years old) and in the elderly (adults over 75 years). Foods that can adapt their shape to that of the pharynx (such as bananas, marshmallows, or gelatinous candies) are more dangerous. Various forms of #General strategy: "five and five", specific first aid are used to address and resolve choking. Choking is the fourth leading cause of unintentional injury death in the United States. Many episodes go unreported because they are br ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gagging Reflex
The pharyngeal reflex or gag reflex is a reflex muscular contraction of the back of the throat, evoked by touching the roof of the mouth, back of the tongue, area around the tonsils, uvula, and back of the throat. It, along with other aerodigestive reflexes such as reflexive pharyngeal swallowing, prevents objects in the oral cavity from entering the throat except as part of normal swallowing and helps prevent choking, and is a form of coughing. The pharyngeal reflex is different from the laryngeal spasm, which is a reflex muscular contraction of the vocal cords. Reflex arc In a reflex arc, a series of physiological steps occur very rapidly to produce a reflex. Generally, a sensory receptor receives an environmental stimulus, in this case from objects reaching nerves in the back of the throat, and sends a message via an afferent nerve to the central nervous system (CNS). The CNS receives this message and sends an appropriate response via an efferent nerve (also known as a motor ne ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
High Chair
A high chair is a piece of furniture used for feeding older Baby, babies and younger Toddler, toddlers. The seat is raised a fair distance from the ground, so that a person of adult height may spoon-feed the child comfortably from a standing position (hence the name). It often has a wide base to increase stability. There is a tray which is attached to the arms of the high chair, which allows the adult to place the food on it for either the child to pick up and eat or for the food to be spoon-fed to them. A booster chair is meant to be used with a regular chair to boost the height of a child sufficiently. Some boosters are a simple monolithic piece of plastic. Others are more complex and are designed to fold up and include a detachable tray. Rarely, a chair can be suspended from the edge of the table avoiding the need for an adult chair or a high chair. Safety High chairs can result in child-related accidents. The EU standard EN 14988:2017+A1:2020 has been published in 2020 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
