Dietary
The energy is defined as energy intake from food necessary to offset the energy expenditure of a person in good health and normal mental and physical activities.

The total energy expenditure of 24 hours consists of:

basal metabolism that all the activities he carries an organism to live, then to breathe, to make the heart beat and grow, depending on age.

voluntary physical activity.

thermogenesis, ie to maintain body heat. Thermogenesis, ie, the proportion of energy expenditure required to maintain body temperature and digestion, absorption and catabolism of foods the diet (diet-induced thermogenesis)

Thermogenesis induced by diet includes:

obligatory thermogenesis, resulting from digestion, absorption, metabolism and storage of nutrients;

thermogenesis optional, due to extra energy cost for the storage of glucose into glycogen under conditions of hyperinsulinemia and is dependent on the amount of food given.

Now as for the use of energy from the amino acids should be a significant task, as other substances such as sugars and fats are more ready to be used, so the incentive is greater thermogenic derived from the metabolism of protein and amino acid ( 10-35% energy intake), while lower values are attributed to carbohydrates (5-10%) and especially 2-5% lipids). Should then consider the energy expenditure for physical activity.

NEEDS proteins

Protein synthesis is very active in the age and developmental needs of energy. This affects energy demand and efficiency of energy use itself. Moreover, the availability of energy metabolism influence the state of the whole organism. Therefore, when considering the protein needs, you must make sure that the diet is adequate energy and Normocaloric. More specifically, protein of high biological value (derived from eggs and milk) and vegetable protein in the diet, as in the Italian population

NEEDS IN LIPIDS.

Lipids are rich in nutrients and energy (9 kcal (37 kJ) per gram) present in the form of saturated fatty acids and insaturi.In particularly those in childhood are important in the incorporation of polyunsaturated fatty acids in cell membranes of all tissues, particularly nerve cells and retina. Another problem is that the diet they must necessarily because a majority of them can not be synthesized in the body. For man is unable to produce α-linolenic acid (an acid omega3 unsaturated) acid and linoleic (omega 6) which are then defined "essential fatty acids" and must be introduced with food. To do this we recommend the sunflower and corn oils and soy nuts etc.. Even a vegetable, borage, contains a polyunsaturated fatty acid linolenic y important. Moreover, although we can extend α chain eicosapentaenoic acid (EPA), contained in oily fish and docosahexaenoic acid (DHA long chain), this summary may not be sufficient to cover the needs therefore recommend introducing foods that are taking are rich, such as fish. For cholesterol, does not require a particular restriction in the diet of children and children who may have a contribution of up to 100 mg/1000 kcal. This value should be reduced after two years of life. After the second year is recommended a gradual reduction to 25% compared to adolescence.
. FIBRES (see fiber)

Dietary fibers are not actual nutrients, but functional and metabolic effects, which are considered an important component of human nutrition. They increase satiety and improve bowel function, reduce the risk of colon cancer and are useful in the treatment of diabetes mellitus and cardiovascular disease. The recommended fiber intake of 0.5 grams / kg.


THE VITAMINS

Contribution of Fat-soluble vitamins

Vitamins are divided into soluble and water soluble.

LIPO: A D E K

Vitamin A is important for vision and need 350-750 mg daily, vitamin D is very important in childhood. In infants not receiving a supplement of vitamin D is a high prevalence of rickets.

Are particularly at risk of vitamin D deficiency children:

· Premature · with skin hyperpigmentation, · suffering from conditions which require exclusion of foods that provide vitamin D · sufficiently exposed to sunlight;

· With malabsorption · treated with antiepileptics and corticosteroids.

. Vitamin E

The need for vitamin E is closely related to the contribution of other nutrients, in particular polyunsaturated fatty acids (PUFA). Whereas average consumption of approximately 20 g of PUFA, we recommend an intake of at least 3-4 mg / day in children. Vitamin K. As this function has blood-stanching in the synthesis of coagulation factors, is synthesized by bacteria in the colon.


Water-soluble vitamins.

B1 or thiamine, requires a contribution between 0.6 and 1.1 mg.

B2, recommended intake of 0.9 to 1.3 mg

B5, pantothenic acid, between 3 and 12 mg daily.

B6, 0.4 -1.5 mg

B12 0.5 to 2 mg / day

PP or niacin 5 to 18 mg / day

Vitamin C or L-ascorbic acid, whose demand is up 60 mg / day

Folic acid, 50-200 mg / day



MINERALS

Calcium between 800 and 1200 mg / day according to age and phosphorus and between 800 and 1200 mg / day. Iron 12-18 mg / day Fluoride 0.5 - 1 mg / day. Iodine between 70 and 150 mg / day


Glycemic index of the main food

Orange
31-51

Banana
70

Eg biscuits. gold Saiwa
65

Coke
58

Croissant
67

Corn flakes
91

Beans
30

Fructose
19

Gatorade
85

Glucose
100

Milk
27

Apple
28-44

White bread
30-110

Wholemeal bread
53

Boiled potatoes
56-101

Pear
38

Fishing
28-56

Canned fish
30-71

Rice
48-112

Sugar cane
68

Grape
46-59

Yogurt
36

Dietary fat yogurt
14
 

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