Introduction of Solid Foods

ABSTRACT Background Formulas often contain high amounts of added sugars, though little research has studied their connection to obesity. Objectives This study assessed the contribution of added sugars from formulas during complementary feeding on total added sugar intakes, and the association between these sugars and upward weight-for-age percentile (WFA%) crossing (i.e., participants crossing a higher threshold percentile were considered to have an upward crossing). Methods Data from three 24-hour dietary recalls for infants (n = 97; 9–12 months) and toddlers (n = 44; 13–15 months) were obtained in this cross-sectional analysis. Foods and beverages with added sugars were divided into 17 categories. Pearson's correlations were used to test relations between added sugar intake and upward WFA% crossing, followed by multivariable regressions when significant. ANOVA compared intakes of all, milk-based, and table foods between primarily formula-fed compared with breastfed participants. Multivariable regressions were used to test effects of added sugars and protein from all foods compared with added sugars and protein from milk-based sources on upward WFA% crossing. Results Added sugars from formulas comprised 66% and 7% of added sugars consumed daily by infants and toddlers, respectively. A significant association was observed between upward WFA% crossing and added sugars from milk-based sources after controlling for gestational age, sex, age, introduction to solid foods, mean energy intakes, and maternal pre-pregnancy BMI and education (β = 0.003; 95% CI, 0.000–0.007; P = 0.046). Primarily formula-fed participants consumed nearly twice the energy from added sugars (P = 0.003) and gained weight faster (upward WFA% crossing = 1.1 ± 1.2 compared with 0.3 ± 0.6, respectively; P < 0.001) than their breastfed counterparts. Conclusions Added sugars in formulas predict rapid weight gain in infants and toddlers. Educating mothers on lower-sugar options may enhance childhood obesity prevention.

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Treatment of spasmodic torticollis with intradural selective rhizotomies

Journal of Neurosurgery ◽

10.3171/jns.1993.78.1.0046 ◽

1993 ◽

Vol 78 (1) ◽

pp. 46-53 ◽

Cited By ~ 29

Author(s):

Allan H. Friedman ◽

Blaine S. Nashold ◽

Robbin Sharp ◽

Franco Caputi ◽

Jose Arruda

Keyword(s):

Marked Improvement ◽

Excellent Result ◽

Spasmodic Torticollis ◽

Neutral Position ◽

Preoperative Pain ◽

Content Type ◽

Head Posture ◽

Solid Foods ◽

Abnormal Head ◽

Muscle Spasms

✓ To determine the effects of ventral cervical and selective spinal accessory nerve rhizotomy on spasmodic torticollis, 58 patients who had undergone surgery between 1979 and 1987 were reviewed retrospectively. At the time of surgery, each nerve rootlet was electrically stimulated to determine its effect on the nuchal musculature prior to sectioning. Forty-nine patients (85%) had a marked improvement in their condition, with 33 (57%) attaining an excellent result and 16 (28%) noting significant improvement. Patients complained of abnormal head posture, nuchal muscle spasms, and pain prior to surgery. Muscle spasms were completely relieved in 42 patients (72%) and markedly reduced in 10 (17%). Of the 47 patients with preoperative pain, 30 (64%) were free of their pain and eight (17%) noted that the pain was reduced in intensity and frequency. Thirty-four patients (59%) reported that their resting head posture was restored to a neutral position. The likelihood that a patient's head posture returned to normal was inversely proportional to the preoperative duration of the spasmodic torticollis. Twenty-six patients (45%) suffered mild transient difficulty with swallowing solid foods in the immediate postoperative period. In most cases these minor difficulties abated in the months following surgery.

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Chemotherapy-Induced Oesophageal Stricture in a Child with Osteosarcoma: A Case Report

Chemotherapy Research and Practice ◽

10.1155/2010/240763 ◽

2010 ◽

Vol 2010 ◽

pp. 1-3

Author(s):

Daichi Ishimaru ◽

Takatoshi Ohno ◽

Masato Maeda ◽

Yutaka Nishimoto ◽

Katsuji Shimizu

Keyword(s):

Case Report ◽

Balloon Dilatation ◽

Distal Femur ◽

Rare Complication ◽

Oesophageal Stricture ◽

Solid Foods ◽

Paediatric Case

Treatment with a combination of chemotherapy and radiotherapy is known to be associated with oesophageal stricture in both children and adults with malignancies. However, oesophageal stricture resulting from chemotherapy alone is a rare complication, with few reports on it. We experienced a rare paediatric case of oesophageal stricture caused by chemotherapy for osteosarcoma of the left distal femur. After completion of the chemotherapy course, the patient showed dysphagia caused by the oesophageal stricture and underwent balloon dilatation for the oesophageal stricture. After balloon dilatation, he was able to ingest solid foods, and the oesophagus was normal without any strictures at the last follow-up (20 months after ballooning). Therefore, oesophageal stricture should be considered as a complication of treatment with chemotherapy alone in children with malignancies.

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ELECTRICAL CONDUCTIVITIES of SELECTED SOLID FOODS DURING OHMIC HEATING

Journal of Food Process Engineering ◽

10.1111/j.1745-4530.1991.tb00093.x ◽

1991 ◽

Vol 14 (3) ◽

pp. 221-236 ◽

Cited By ~ 167

Author(s):

SEVUGAN PALANIAPPAN ◽

SUDHIR K. SASTRY

Keyword(s):

Ohmic Heating ◽

Solid Foods ◽

Electrical Conductivities

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Oral movements and the perception of semi-solid foods

Physiology & Behavior ◽

10.1016/j.physbeh.2011.04.037 ◽

2011 ◽

Vol 104 (3) ◽

pp. 423-428 ◽

Cited By ~ 58

Author(s):

René A. de Wijk ◽

Anke M. Janssen ◽

Jon F. Prinz

Keyword(s):

Solid Foods ◽

Oral Movements ◽

Semi Solid

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FUNDAMENTAL FRACTURE PROPERTIES ASSOCIATED WITH SENSORY HARDNESS OF BRITTLE SOLID FOODS

Journal of Texture Studies ◽

10.1111/j.1745-4603.2011.00316.x ◽

2011 ◽

Vol 43 (1) ◽

pp. 49-62 ◽

Cited By ~ 35

Author(s):

ESTHER H-J. KIM ◽

VIRGINIA K. CORRIGAN ◽

ARRAN J. WILSON ◽

IAN R. WATERS ◽

DUNCAN I. HEDDERLEY ◽

...

Keyword(s):

Brittle Solid ◽

Fracture Properties ◽

Solid Foods

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The Use of Whole Cow's Milk in Infancy

PEDIATRICS ◽

10.1542/peds.89.6.1105 ◽

1992 ◽

Vol 89 (6) ◽

pp. 1105-1109 ◽

Cited By ~ 2

Author(s):

Keyword(s):

Breast Milk ◽

American Academy ◽

Infant Formula ◽

Iron Status ◽

The United States ◽

Cow’S Milk ◽

Cow's Milk ◽

Solid Foods ◽

American Academy Of Pediatrics ◽

Iron Deficient

The pediatrician is faced with a difficult challenge in providing recommendations for optimal nutrition in older infants. Because the milk (or formula) portion of the diet represents 35% to 100% of total daily calories and because WCM and breast milk or infant formula differ markedly in composition, the selection of a milk or formula has a great impact on nutrient intake. Infants fed WCM have low intakes of iron, linoleic acid, and vitamin E, and excessive intakes of sodium, potassium, and protein, illustrating the poor nutritional compatibility of solid foods and WCM. These nutrient intakes are not optimal and may result in altered nutritional status, with the most dramatic effect on iron status. Infants fed iron-fortified formula or breast milk for the first 12 months of life generally maintain normal iron status. No studies have concluded that the introduction of WCM into the diet at 6 months of age produces adequate iron status in later infancy; however, recent studies have demonstrated that iron status is significantly impaired when WCM is introduced into the diet of 6-month-old infants. Data from studies abroad of highly iron-deficient infant populations suggest that infants fed partially modified milk formulas with supplemental iron in a highly bioavailable form (ferrous sulfate) may maintain adequate iron status. However, these studies do not address the overall nutritional adequacy of the infant's diet. Such formulas have not been studied in the United States. Optimal nutrition of the infant involves selecting the appropriate milk source and eventually introducing infant solid foods. To achieve this goal, the American Academy of Pediatrics recommends that infants be fed breast milk for the first 6 to 12 months. The only acceptable alternative to breast milk is iron-fortified infant formula. Appropriate solid foods should be added between the ages of 4 and 6 months. Consumption of breast milk or iron-fortified formula, along with age-appropriate solid foods and juices, during the first 12 months of life allows for more balanced nutrition. The American Academy of Pediatrics recommends that whole cow's milk and low-iron formulas not be used during the first year of life.

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