Nutritional supplements for baby food. Baby food: supplements in jars

From the point of view of provoking oncological diseases, others can give a slight malfunction of the digestive system, load an additional amount of work on the kidneys and liver, cause allergic reactions, but, fortunately, there are a certain number of additives that do not have any harmful effects on the body, and even a smaller part can be used even by small children. We will talk about food additives E that are safe for baby food in this article.

We provide a list of harmless and even beneficial nutritional supplements. However, even their pediatricians do not recommend frequent use.

E140-141 - plant component chlorophyll, which gives plants a green color, and its compounds with copper.

E160 is a compound that behaves like in the body. E160 is a natural dye that is obtained from tropical plants, algae and palm oil.

E161 - lutein, it can even be useful for the organs of vision.

E163 is a dye that is obtained naturally from the skin of red grapes, currants, chokeberries, etc.

E260 is vinegar obtained from the fermentation of natural products.

E270 - lactic acid.

E290 is carbon dioxide found in carbonated drinks.

E296 is malic acid, it is considered a harmless substance, but it is better for children not to use it often.

E300-302 - ascorbic acid, i.e. vitamin C useful for immunity.

Nutritional supplements in baby food

Citric acid (E330) helps the product to be stored longer, does not destroy the vitamins contained in it, and practically does not cause allergies.

Lecithin. It is a necessary substance for the baby's brain and spinal cord. Lecithin is responsible for thought processes and memory, it is necessary for better absorption of fat-soluble vitamins, which is so important for mobile kids. And don't be alarmed if the package says it's soy: plant-derived lecithin has been proven to be more effective.

Lemon acid. It is added to baby food as a preservative. It has a plus - very rarely causes allergies. Citric acid increases the shelf life of the product, prevents the destruction of vitamins, the breakdown of fats. Therefore, banana puree in a jar does not turn black, but has a pleasant light color.

Starch. It is most often used in the preparation of mashed meats to prevent their delamination. The addition of starch to mashed fruits and vegetables gives them the desired consistency, with which the dish is easier to hold on a spoon, while the starch contributes to better digestion of fruits. Preferably mashed potatoes containing starch.

On a note! The red dye used in yoghurts is made from insects.

List of other food additives E that do not cause harm to the body

E100 - yellow-orange dyes from turmeric or saffron, some sources provide information about their beneficial effects on the body.

E152 - coal.

E162 - natural red dye.

E170 - is a source of calcium, because it is chalk.

E297 - fumaric acid.

E326 is a salt of lactic acid, which is usually found in processed cheese.

E406 - agar-agar obtained from seaweed, without which it is impossible to imagine the preparation of marmalade.

E410-411 - thickeners derived from carob and oats.

E420 - sorbitol itself or its syrup.

E900-903 is a wax used to treat fruits, which increases their shelf life. Harmless and does not enter the body, if fruits and vegetables are washed with a brush under warm running water, cut off the peel from them.

E905b, c - Vaseline and paraffin also used for processing vegetables and fruits.

E958 - obtained from licorice root.

E960 - a substance of natural origin - stevioside, obtained from grass.

Tips on how to reduce the intake of E additives in food

• Read carefully the composition of the product;
• carefully look for the shelf life - the longer it is, the more preservatives and antioxidants in such a product;
• do not buy products of unnaturally bright colors;
• buy fruits and vegetables better in the market, not imported, but local;
• limit your child's intake of chips, packaged food, salty crackers, breakfast cereals, etc.;
• for a child, it is better to make juices on their own, to prepare juices for the winter from fruits grown on a personal plot;
• pay attention - sometimes instead of preservatives, ready-to-eat products contain large amounts of salt or sugar;
• eat less sausages, canned meat, smoked meats - these products more often than others in their composition have carcinogens and substances that can be attributed to poisons;
• baby food for the little ones is made without dyes, preservatives, flavorings, etc., and vegetables and fruits bought at the supermarket are treated with special substances that prolong their safety, so baby puree from jars for babies can be more useful than homemade freshly prepared;
• parents whose children suffer from allergies, have chronic diseases of the internal organs, the list of nutritional supplements E should be studied in more detail.

- child nutrition. The normal physical and neuropsychic development of the child, the development of immunity to various diseases depends on a properly constructed diet. A feature of the development of children of all ages is their high need for all nutritional and biological components. The question of the needs of children older than a year in nutrients is considered differently for different age groups. In the USSR, it is customary to divide children into the following age groups: from birth to 2.5-3.5 weeks (the neonatal period), then up to 1 year, then from 1 year to 3 years, from 3 to 7 years, from 7 to 12 years and from 12 to 15 years. The child's food should contain all the necessary nutrients (proteins, fats, carbohydrates, mineral salts, vitamins, etc.) in the required amount with the correct ratio of proteins, fats and carbohydrates (respectively 1:1:4). In children of senior school age (12-15 years old), due to increased energy costs, the need for carbohydrates increases, and this ratio should be 1:1:5.

The digestive capacity of the gastrointestinal tract of a child by the 1st year of life reaches significant perfection, and the set of products for children older than a year should become more diverse. They consume milk and dairy products, eggs, meat (beef, veal, lean pork, chicken, brains, liver), lean fish, cereals and flour products, sugar. Particular attention in the menu should be given to a variety of vegetables and fruits, berries, both fresh and processed. It is recommended to include garden and wild greens (onions, dill, parsley, spinach, lettuce, etc.) in the diet of children. It is necessary to use food rich in fiber (bread, vegetables). Butter, milk, sugar, bread, vegetables, cereals are included in the menu daily, cottage cheese, cheese, sour cream, fish, meat, eggs may not be consumed every day; one day a week can be vegetarian, but always with the use of foods containing a sufficient amount of animal protein (eg eggs). In the nutrition of children under 1.5 years old, the use of confectionery products is limited; in the future, it is desirable to use jam, marmalade, jam, dry cookies in the form of sweets. Chocolate products can be given to children only from 2-3 years of age. Vegetable oil should be 10-15% of the total fat. Children over 2 years old can be allowed to use fresh boiled sausage, sausages, low-fat ham in their diet in limited quantities; children of the same age can receive cheese, caviar, soaked herring. Fats are rich in butter, cream, milk. Canned food, marinades, smoked meats should not be given to young children, while for older children they are acceptable in limited quantities. The need for vitamins should be met at the expense of food; in the spring, when the content of vitamins in fruits and vegetables decreases, synthetic preparations of vitamin C are prescribed - from 50 to 100 mg per day. It is very useful to include yeast in the diet of children, which contains valuable proteins, B vitamins and phosphorus. The main source of vitamin D is fish oil, as well as milk, animal liver, and eggs. Children receive minerals from animal and vegetable products. An important point is the culinary processing, which gives the food a taste, smell, appearance. Up to 1.5 years, children should receive steamed meat products, vegetables in the form of mashed potatoes; from 2 years old, vegetables can be finely chopped, meat from 3 years old can be stewed, fried in small pieces, etc. At an older age, nutrition is differentiated not so much in the form of cooking, but in the volume of servings. The menu for school-age children (7-15 years old) differs from the adult menu only in the amount of one-time and daily meals.

Rational baby food includes the right diet. Up to 1.5 years old, a child can be fed 5, then 4 times a day. Meals during the day should be distributed as follows: breakfast 20-25%, afternoon snack 15%, lunch 35-40%, dinner 30-25% of the daily diet. The correct use of water in the child's diet is important: 1st year of life -100-150 ml per 1 kg of weight, 1-3 years -100 ml, 3-7 years -60 ml, older children -50 ml per day per 1 kg masses. To improve the nutrition of children, especially in winter and spring, when the supply of fresh fruits and vegetables is reduced, the food industry of the USSR produces vegetable and fruit juices, canned food, purees, quick-frozen vegetables and fruits, milk powder, ready-made mixtures in the children's assortment. The production technology of these products ensures the preservation of important nutrients that make up their raw materials, including vitamins.

Approximate daily food sets (in g) for children 1-15 years old (compiled by the Institute of Nutrition of the Academy of Medical Sciences of the USSR)

Name	Age groups
1-1.5 years	1.5-3 years	1.5-3 years	5-7 years	7-12 years old	12-15 years old
wheat bread	40	100	125	150	200
rye	10	30	50	75	125
potato flour	5	5	5	5	5
wheat	5	10	15	25	35
Cereals, pasta, legumes	25	40	45	65	80
Potato	100	200	200	300	400
Vegetables are different	100	200	200	300	400
Fresh fruits	100	100	100	100	100
Dry fruits and cranberries	10	20	20	20	20
Sweets	10	10	10	15	15
Sugar	60	60	60	60	60
Tea	0,2	0,2	0,2	0,2	0,2
Coffee	—	2	3	3	3
Cocoa	—	0,5	0,5	1	1
Meat	55	75	95	120	175
Fish	5	20	50	50	75
Eggs	1/4 pc.	1/2pcs	1/2 piece	1 PC.	1 PC.
Butter	15	25	30	40	50
vegetable	—	5	5	8	10
Milk	700	600	550	500	500
Cottage cheese	35	45	45	45	50
Cream	10	—	—	—	—
Sour cream	—	10	10	15	20
Cheese	3	5	8	10	15
Salt	3	6-7	8	10	10

For baby food in the modern food industry are used:

1. Antioxidants (antioxidants, oxidation inhibitors)- substances that slow down the oxidation of food products, thus protecting fats and fat-containing products from rancidity, protecting fruits, vegetables and their processed products from darkening, slowing down enzymatic oxidation. Applications: baby food, etc.
2. Filtration aids (clarifiers, adsorbents, flocculants)- inert insoluble substances that increase the efficiency of filtration, i.e. facilitate and improve the separation of solid particles from liquids or gases during filtration, accelerate and make it possible to remove undesirable cloudy components from liquids, mainly from drinks, which must remain transparent for a long time. Fields of application : baby food, etc.
3. Moisture-retaining agents- hygroscopic substances that regulate the activity of water (aw) in food products and thus protect them from drying and undesirable changes in structure and texture caused by it (most often, staleness). Applications: baby food, etc.
4. Gelling agents (gelling agents, gelling agents) Substances capable of forming gels under certain conditions. Applications: baby food, etc.
5. Thickeners- These are substances that increase the viscosity of food products, thickening them. Applications: baby food, etc.
6. Hydrolysis and inversion catalysts- substances that catalyze the breakdown of proteins, starches and sucrose. Applications: baby food, etc.
7. preservatives- substances that inhibit the development of microorganisms. Applications: baby food, etc.
8. Dyes- substances that restore the natural color lost during processing and storage, increase the intensity of natural color, color colorless products. Applications: baby food, etc.
9. Carriers, solvents or diluents- substances that make it easier, safer and more effective to add prescription components to the product, as well as protecting and stabilizing these components. Applications: baby food, etc.
10. Dehumidifiers- substances that remove moisture from gases, liquids and solids in closed containers - . Applications: baby food, etc.
11. Acidifiers (acids) Substances that cause the sour taste of food. Applications: baby food, etc.
12. Acidity regulators- substances that establish and maintain a certain pH value in the food product. Applications: baby food, etc.
13. Means for encapsulation- substances capable of forming an enveloping layer in the form of capsules or microcapsules on the surface of food components, thereby increasing the shelf life of the latter. Applications: baby food, etc.
14. Seals- substances that improve the structure and appearance of processed foods, mainly fruits and vegetables, by compacting their tissues. Applications: baby food, etc.
15. Emulsifiers- These are substances that make it possible or facilitate the production of emulsions and stabilizing them. Applications: baby food, etc.

Nutritional supplements:

Code	Name	Functions	Permission	Application	Negative effect on the body	Note
E170	Calcium carbonate salts	Surface color (inorganic pigment), release agent, anti-caking agent, yeast nutrition, acidity regulator	Allowed in Russia	Codex: Approved as an acidity regulator in canned baby food and cereal formulas for children GMP
E260	Acetic acid	Acidity regulator, acidifier, preservative, hydrolysis and inversion catalyst	Allowed in Russia	Codex: allowed in canned baby food, GMP
E270	Lactic acid, L-, D- and DL-	Acidity regulator, oxidizing agent, preservative, hydrolysis and inversion catalyst	Allowed in Russia	Codex: allowed as an acidity regulator in complementary foods for children of the first year of life GMP; canned baby food up to 2 g/kg	Dangerous for children
E304	Ascorbyl palmitate	Antioxidant, color stabilizer, emulsifier, solvent	Allowed in Russia	Codex: Allowed alone or mixed with ascorbyl stearate. In baby food products up to 10 mg per 1000 ml of the finished drink
E322	Lecithins, phosphotides	mulsifiers, stabilizers, antioxidants, antioxidant synergists, water-retaining agents, baking improvers	allowed in Russia	Codex: allowed as emulsifiers in baby food	Causes diseases of the gastrointestinal tract and liver
E410	Locust bean gum	Thickener, stabilizer, weak gelling agent, encapsulating agent	Allowed in Russia	Codex: allowed alone or in combination with other thickeners and stabilizers in canned baby food up to 2 g/kg; complementary foods for infants up to 1 g/kg
E412	Guar gum	Thickener, stabilizer, encapsulating agent	Allowed in Russia	codex: allowed alone or in combination with other stabilizers in baby food up to 1 g/kg
E440	Pectins	Gelling agents, stabilizers, thickeners, humectants, clarifiers, filter aids, encapsulation agents	allowed in Russia	Canned baby food up to 10 g/kg (non-amidated pectin only)
E526	calcium hydroxide	Acidity regulator, hardener	Allowed in Russia	Codex: approved for GMP baby food
E1411	Distarchglycerin "cross-linked"		Allowed in Russia	Codex: Distarchglycerin is allowed in canned baby food up to 60 g/kg alone or in combination with other thickeners, gelling agents or starches
E1412	Distarch phosphate esterified with trisodium metaphosphate; esterified with phosphorus oxychloride		Allowed in Russia	Codex: distarch phosphate is allowed in canned baby food up to 60 g/kg; nutrition of children under one year up to 5 or 25 g/kg alone or in combination with other thickeners, gelling agents or starches
E1413	Phosphated distarch phosphate "cross-linked"	Thickener, gelling agent, stabilizer, encapsulating agent, coating, carrier, baking improver	Allowed in Russia	Codex: Phosphated distarch phosphate is allowed in canned baby food up to 60 g/kg; nutrition of children under one year up to 5 or 25 g/kg alone or in combination with other thickeners, gelling agents or starches
E1414	Acetylated distarch phosphate "cross-linked"		Allowed in Russia	Codex: acetylated distarch phosphate is allowed in canned baby food up to 60 g/kg; nutrition of children up to a year up to 5 or 25 g / kg alone or in combination with other thickeners, gelling agents or starches. EU: allowed in food products QS, in the nutrition of children under one year old in an amount up to 5%
E1422	Acetylated distarch adipate	Thickener, gelling agent, encapsulating agent, coating, carrier	Allowed in Russia	Codex: Acetylated distarch adipate is allowed in canned baby food up to 60 g/kg alone or in combination with other thickeners, gelling agents or starches
E1423	Distarchglycerin acetylated	Thickener, stabilizer, encapsulating agent, coating	Allowed in Russia	Codex: allowed in canned baby food up to 60 g/kg alone or in combination with other thickeners, gelling agents or starches
E1440	Starch hydroxypropylated	Thickener, Stabilizer, Encapsulation Agent, Coating, Carrier	Allowed in Russia	Codex: hydroxypropylated starch is allowed in canned baby food up to 60 g/kg; nutrition of children under one year up to 5 or 25 g/kg alone or in combination with other thickeners, gelling agents or starches

1. potassium nitrate E252 - preservative, color fixative;
2. potassium lactate E326 (D-lactate) - acidity regulator, salt substitute, antioxidant synergist, emulsifying salt, water-retaining agent;
3. calcium lactate E327 (D-lactate) - acidity regulator, salt substitute, antioxidant synergist, emulsifying salt, water-retaining agent, hardener, yeast nutrition;
4. ammonium lactate E328 (D-lactate) - acidity regulator, salt substitute, antioxidant synergist, emulsifying salt;
5. magnesium lactate D, L E329 (D-lactate) - acidity regulator, salt substitute, antioxidant synergist, emulsifying salt, plant tissue thickener;
6. ammonium malates E349 - acidity regulators;
7. potassium malates E351 - acidity regulator;
8. calcium malates E352 - acidity regulator, sealers (plant tissues).

Starch additives that are excluded from baby food starches:

1. sodium sulfite E221 - preservative, antioxidant, bleach, color stabilizer;
2. sodium hydrosulfite E222 - preservative, antioxidant, bleach, color stabilizer;
3. sodium pyrosulfite E223 - preservative, antioxidant, bleach, color stabilizer;
4. potassium pyrosulfite E224 - preservative, antioxidant, bleach, color stabilizer;
5. potassium sulfite E225 - preservative, antioxidant, bleach, color stabilizer;
6. calcium sulfite E226 - preservative, antioxidant, bleach, color stabilizer, sealant (plant tissues);
7. calcium hydrosulfite E227 - preservative, antioxidant, bleach, color stabilizer, sealant (plant tissues);
8. potassium bisulfite E228 - preservative, antioxidant, bleach, color stabilizer.

A source of information

1. "Encyclopedia. Nutritional supplements." L.A. Sarafanov;
2. "Great Soviet Encyclopedia";
3. "Dangerous food E-additives" Yu.A. Serov.

There are many articles about how useful jar food is, and what are its advantages over natural food. Almost all of them are written with the approval of baby food manufacturers. There seems to be no other opinion - it is expressed by individual doctors, discussed in forums, but it is precisely scientific articles with evidence of the harmfulness of industrial nutrition that cannot be found.

Lunch from a bright jar: canned baby food

The word "canned"

conserve - save, save) almost always causes a negative reaction in the adult inhabitants of our planet. Indeed, canned food for adults contains a large number of components that are not good for our health - preservatives, spices, flavor enhancers, dyes and other “charms”.

However, it turns out that the production of canned foods is not necessarily associated with the addition of harmful substances to the products.

Preservatives in baby food

Why is the use of preservatives ubiquitous?

Why are preservatives dangerous? E621 (monosodium glutamate) is a flavor enhancer that is included in almost all sauces and semi-finished products. E251 - E252 (sodium nitrate and potassium nitrate) - additives that are always found in sausages, smoked fish and some hard cheeses.

Baby food from a jar: harm or benefit for the baby?

With the slogan “All the best for children”, baby food manufacturers annually produce thousands of jars of fruits and vegetables, constantly fantasizing over the assortment. However, good intentions to feed the younger generation with something tasty and healthy, while saving mom's time, stumble upon parental criticism and skepticism.

Baby puree jar tests

Does it contain starch? . Does it contain starch?

It became interesting for me to check canned mashed potatoes for at least the presence of starch.

If this does not correspond to the truth written on the label, then what can we say about nitrates and pesticides. The easiest way to check for starch is the iodine test. As you know, iodine, getting into starch, changes color.

First food

Make your own puree or buy in jars?

Make your own puree or buy in jars? Start complementary foods after 6 months, even if you see canned food and baby cereals on sale from “4 months”, and juices “from 3 months”.

Are there any preservatives in baby food?

Several months of storage - even with all the norms, which, unfortunately, is extremely rare - and apart from fiber and starch, there is little left in them. When mashing fresh vegetables and fruits, most of the vitamins and nutrients also "disappear". So, when cooking, about 20% of vitamin B and more than 50% of vitamin C are lost.

It is impossible to restore the lost "wealth" at home.

Canned food (mashed potatoes) for children

Oksana Posted on 09 May 2011 — 09:46 The question should be put differently: not “Which is better - canned or natural?”, But: “What kind of food do you personally prefer to feed your child?” Everyone chooses for himself.

It is desirable to determine the strategy in advance: even before the birth of the child.

The experience of other mothers, as well as the analysis of information on the topic, show that both infant food, canned food, and pediatric natural food are equally suitable for healthy children and children with allergic manifestations, you need to choose the right products and trust your intuition.

- 71.98 Kb

Previously, potassium iodide was used for salt iodization in our country, which was added at the rate of 23+/-11 mg per 1 kg of salt. Unfortunately, potassium iodide is an unstable substance: it quickly volatilizes during storage and cooking. And when salting vegetables, potassium iodide can affect the taste and color of the products. The shelf life of salt with the addition of potassium iodide was only 3 months.

In 1998, Russia adopted a new standard for iodized table salt in the form of a stable salt, potassium iodate. The shelf life and sale of such salt increases to 9-12 months. Potassium iodate does not affect the color and taste of products, does not volatilize during heat treatment and long-term storage.

hyposodium salt

The so-called hyposodium salt also raises enough questions, i.e. low sodium salt. In this sodium salt, chloride is partially replaced by potassium and magnesium salts. The use of this salt in the diet of a child should be according to certain indications. A doctor should recommend it for use, since it is used in children suffering from a certain pathology of the urinary system, diseases of the cardiovascular system, etc.

Important advice on the use of salt. Salt food should be at the end of cooking.

This will help to avoid oversalting and preserve the vitamins in the cooked dish.

Spices (spices)

Spices are herbal products. Their addition to various dishes gives a certain taste and aroma. And some spices simultaneously enrich food with vitamins and, in addition, having strong phytoncidal properties, contribute to its better preservation and prevent the development of microbial flora. Spices increase appetite, promote the secretion of gastric juice.

The list of spices is quite large. You can list them for a very long time: horseradish, garlic, leaves of aromatic plants, dried seeds of cumin, coriander, cardamom, mustard, sesame, clove buds, pepper fruits, nutmeg, cinnamon bark and ginger roots, vanilla pods, etc.

Many of them have useful bactericidal properties. However, the nutritional value of spices is small. Those. consider them as sources of proteins, vitamins, minerals, etc. do not do it.

Use spices in the diet of children should be very careful.

Spices, for the most part, contain aromatic acids, essential oils, tannins. All this can have an adverse effect on the still immature digestive tract of the child, especially the first year of life.

In addition, spices can provoke the development of allergic reactions.

This is especially true for children suffering from allergies or having a tendency to it.

Thus, the use of most spices in the diet of a young child is unacceptable.

The following spices are allowed for consumption by young children:

From 8 months It is allowed to give small amounts of onions and garlic. Provided that they are thermally processed; l In the diet of children older than 9 months. you can use bay leaf, parsley, dill, celery, white pepper;

In the diet of children older than 1.5–2 years, you can use such herbs as basil, rosemary;

Children over 9 months old vanilla can be used in cooking (for example, in cereals, casseroles, etc.).

In this case, the amount of spices used should be minimal.

8. Supplements in baby food

Most often, preservatives are added to food products to extend their shelf life and prevent viruses, bacteria and fungi from multiplying. To imagine today the mass production of food products without preservatives is simply impossible. For example, sodium nitrite (E250) not only gives the products an attractive appearance, but also prevents bacteria that produce botulism, a deadly poison, from multiplying in them. How to do without such a preservative?

However, in the process of digestion, nitrites can form carcinogens in our body - toxic substances that destroy the liver and kidneys.

Other common preservatives are sulfur dioxide and sorbic acid. The former is added to foods such as candy, marmalade, dried fruit, soft drinks and alcohol, including wine and beer, as well as potato chips and mashed potatoes.

Dangerous for people suffering from bronchial asthma, and can cause allergic reactions. However, the main disadvantage of sulfur dioxide (E220) is its ability to destroy one of the most important vitamins - thiamine (B1). When this vitamin is destroyed, carbohydrate metabolism is disturbed, and hence almost all diseases associated with the violation of all metabolic processes and obesity.

Sorbic acid (E200) considered one of the safest preservatives added to products such as cakes and pastries, lemonade, cheese, caviar, etc. However, even this substance, which is considered safe, can cause skin irritation in humans.

It is impossible not to recall such a common food supplement as monosodium glutamate (E621). This is a flavor enhancer, although it is not entirely clear - what needs to be enhanced and why? Rather, this additive changes the taste of products, irritates the taste buds and is addictive, and in children much more than in adults.

Have you noticed that the child sometimes demands exactly “these sausages”, and no others, or constantly asks to buy chips? Go to the supermarket and try to find canned food, condiments, semi-finished products, or even prepared foods without monosodium glutamate. You may be able to find something, but it will take a lot of time ...

Not so long ago, Japanese researchers came to the conclusion that this particular supplement can lead to vision loss. Monosodium glutamate contains substances capable of destroying retinal cells over time. American scientists also conducted studies (of course, on rats), and found that consumption glutamate can cause brain damage, headache, nausea and weakness, chest pain, heart rhythm and breathing problems. And this is not the whole list...

For baby food in the modern food industry are used:

Antioxidants (antioxidants, oxidation inhibitors)- substances that slow down the oxidation of food products, thus protecting fats and fat-containing products from rancidity, protecting fruits, vegetables and their processed products from darkening, slowing down enzymatic oxidation. Applications: baby food, etc.

Filtration aids (clarifiers, adsorbents, flocculants)- inert insoluble substances that increase the efficiency of filtration, i.e. facilitate and improve the separation of solid particles from liquids or gases during filtration, accelerate and make it possible to remove undesirable cloudy components from liquids, mainly from drinks, which must remain transparent for a long time. Fields of application : baby food, etc.

Moisture-retaining agents- hygroscopic substances that regulate the activity of water (aw) in food products and thus protect them from drying and undesirable changes in structure and texture caused by it (most often, staleness). Applications: baby food, etc.

Gelling agents (gelling agents, gelling agents) Substances capable of forming gels under certain conditions. Applications: baby food, etc.

Thickeners- These are substances that increase the viscosity of food products, thickening them. Applications: baby food, etc.

Hydrolysis and inversion catalysts- substances that catalyze the breakdown of proteins, starches and sucrose. Applications: baby food, etc.

preservatives- substances that inhibit the development of microorganisms. Applications: baby food, etc.

Dyes- substances that restore the natural color lost during processing and storage, increase the intensity of natural color, color colorless products. Applications: baby food, etc.

Carriers, solvents or diluents- substances that make it easier, safer and more effective to add prescription components to the product, as well as protecting and stabilizing these components. Applications: baby food, etc.

Dehumidifiers- substances that remove moisture from gases, liquids and solids in closed containers - . Applications: baby food, etc.

Acidifiers (acids) Substances that cause the sour taste of food. Applications: baby food, etc.

Acidity regulators- substances that establish and maintain a certain pH value in the food product. Applications: baby food, etc.

Means for encapsulation- substances capable of forming an enveloping layer in the form of capsules or microcapsules on the surface of food components, thereby increasing the shelf life of the latter. Applications: baby food, etc.

Seals- substances that improve the structure and appearance of processed foods, mainly fruits and vegetables, by compacting their tissues. Applications: baby food, etc.

Emulsifiers- These are substances that make it possible or facilitate the production of emulsions and stabilizing them. Applications: baby food, etc.

1. potassium nitrate E252 - preservative, color fixative;
2. potassium lactate E326 (D-lactate) - acidity regulator, salt substitute, antioxidant synergist, emulsifying salt, water-retaining agent;
3. calcium lactate E327 (D-lactate) - acidity regulator, salt substitute, antioxidant synergist, emulsifying salt, water-retaining agent, hardener, yeast nutrition;
4. ammonium lactate E328 (D-lactate) - acidity regulator, salt substitute, antioxidant synergist, emulsifying salt;
5. magnesium lactate D, L E329 (D-lactate) - acidity regulator, salt substitute, antioxidant synergist, emulsifying salt, plant tissue thickener;
6. ammonium malates E349 - acidity regulators;
7. potassium malates E351 - acidity regulator;
8. calcium malates E352 - acidity regulator, sealers (plant tissues).

Starch additives that are excluded from baby food starches:

1. sodium sulfite E221 - preservative, antioxidant, bleach, color stabilizer;
2. sodium hydrosulfite E222 - preservative, antioxidant, bleach, color stabilizer;
3. sodium pyrosulfite E223 - preservative, antioxidant, bleach, color stabilizer;
4. potassium pyrosulfite E224 - preservative, antioxidant, bleach, color stabilizer;
5. potassium sulfite E225 - preservative, antioxidant, bleach, color stabilizer;
6. calcium sulfite E226 - preservative, antioxidant, bleach, color stabilizer, sealant (plant tissues);
7. calcium hydrosulfite E227 - preservative, antioxidant, bleach, color stabilizer, sealant (plant tissues);
8. potassium bisulfite E228 - preservative, antioxidant, bleach, color stabilizer.

Conclusion

This course discussed the nutrition of preschool children, its features of functional development.

After writing the work, the following conclusions arose:

• rational nutrition that meets the physiological needs of a growing organism in nutrients and energy, ensures the normal harmonious development of the child, increases its resistance to various adverse factors, and contributes to the development of immunity to various infections;
• human health is largely determined by the quality of his nutrition in childhood;
• proper nutrition ensures the normal physical development of the child, prevents the occurrence of deviations in development and growth.

Description of work

Complete nutrition of children is a necessary condition for ensuring their health, resistance to infections and other adverse factors and the ability to learn in all periods of growing up.
Proper nutrition ensures the normal physical development of the child, prevents the occurrence of deviations in development and growth.
Sufficient provision of the child with all nutrients, especially vitamins, mineral salts and microelements, is one of the main points in the prevention of infectious diseases.
The state of immunity is determined not only by the quantitative side of nutrition, but by its quality and biological value. In addition, rational nutrition increases the resistance of the child's body to the effects of harmful environmental factors.
Nutrition has a decisive effect on the development of the central nervous system of the child, his intelligence, and the state of working capacity. In our time - a time of great overload, the acceleration of the pace of life, the possibility of stressful situations - it should be remembered that proper nutrition in childhood will help in many ways to overcome the difficulties of life.

Content

INTRODUCTION
1. Features of the physiological development of preschool children (3-7 years old)
2. Children's requirements for basic nutrients and energy
3. The principles of rational nutrition for children aged 3-7 years attending preschool institutions (DOE).
4. Children's diet.
5. Food volumes recommended for preschoolers.
6. Basic principles of menu planning
7. Use of spices in baby food
8. Supplements in baby food
9. Assortment of dishes in baby food
Conclusion
Applications
List of sources used

Read the label of any product. In the composition - preservatives, dyes, thickeners, stabilizers, "Eshki", and much more. Can such additives be harmless and which of them, on the contrary, are very dangerous for children? Let's figure it out!

No wonder they say: we are what we eat. But, if an adult organism can experience less than such overloads, then for a child’s fragile organism, any supplement can become poison. Therefore, before being used in products, all food additives undergo mandatory certification, confirming that they comply with the accepted norms and standards of GOST. To shorten the long and complex names of chemicals, they are assigned the so-called E-number - the letter E plus a three-digit number. The first number is a code denoting a group of substances:

1. .1 - dyes;
2. .2 - preservatives;
3. .3 - antioxidants;
4. .4 - stabilizers;
5. .5 - emulsifiers;
6. .6 - flavor enhancers.

Despite the fact that many nutritional supplements are considered officially harmless, such substances are still alien to the body. But the intestinal microflora of a child has its own characteristics - and this must be taken into account. For example, potassium nitrate and sodium nitrate, used for cooking sausages, sausages and smoked meats, under the influence of immature microflora, can turn into nitrites - toxic substances, which, in turn, can cause food poisoning.

What are nutritional supplements?

Nutritional supplements- These are natural or synthesized substances that are added to products in order to preserve or give them the necessary properties. Dyes and preservatives are recognized as the most allergenic among food additives.

Dyes are used to give color to products that do not have their own, to restore color lost as a result of processing, or simply to increase its intensity. Dyes are natural and synthetic. In the manufacture of natural, plant and animal components are used, while artificial dyes are synthesized chemically. Some natural food colorings are biologically active, such as E-101 (vitamin B2). Such additives can be safely used in baby food. But artificial dyes from the children's menu should be completely excluded: many of them cause allergies.

preservatives- These are substances that allow food to be stored longer. The principle of their action is based on preventing the development of spoilage-causing microorganisms in the products. You need to understand: even if the content of the preservative is not indicated on the product label, but at the same time it has a long shelf life (especially over 6 months), this additive is still present. Preservatives are divided into natural and artificial. Natural, for example, acetic (E-260) or lactic (E-270) acids are relatively harmless, artificial very often provoke allergic reactions. In the nutrition of a child of the first years of life (ideally, preschoolers), it is better to avoid any preservatives! Although it is worth noting here that such a natural and healthy preservative as vitamin C, which has extremely useful properties, can be used for baby food.

Antioxidants or antioxidants are substances that slow down the process of food oxidation. Thus, fats and fat-containing foods are protected from rancidity, and vegetables and fruits from browning. By the way, thanks to antioxidants, the shelf life of products also increases. In the production of baby food products, a natural component, ascorbic acid (vitamin C), is usually used as an antioxidant.

Thickeners are used to prepare products such as jelly, marmalade, puddings, ice cream and others to give them a denser consistency. Most often, vegetable additives are used as a thickener: agar, pectin, gelatin, starch, thickener from carob seeds ... They will not harm the child's body, but you still need to be careful with such additives, since in excessive amounts they can lead to indigestion.

Stabilizers and emulsifiers are used to maintain the shape and consistency of products. They are used in almost all dairy products, helping to keep them homogeneous, for mixing products that do not mix under normal conditions (for example, thanks to the emulsifier, water does not settle on the surface of mayonnaise). Most often, the same pectin, gelatin and similar substances are used as stabilizers and emulsifiers.

Flavor enhancers are also food additives. As the name implies, they are used to enhance the natural taste and aroma of products. They are used in the manufacture of sausages and confectionery, as well as many semi-finished products (for example, "soups from the bag"). The most well-known flavor enhancer is glutamic acid and its salts, in particular monosodium glutamate (E-621). Flavor enhancers are not allowed in baby food!

Sweeteners- These are substances that are used to give the product a sweet taste. The industry uses both natural and artificial components. Only natural sweeteners such as fructose, lactose and glucose are allowed in baby food.

Synthetic sweeteners- aspartame, xylitol, cyclomate and others - are not recommended for preschool children. Products containing saccharin are strictly contraindicated for children!

Of course, in the modern world, it is impossible to completely protect a child from food additives. But still it is worth paying a little more attention to studying the composition of the purchased product. Do not forget that the health of children largely depends on proper nutrition.

Food additives not allowed for children

E-number	Additive name	Purpose
E-102	Tartrazine (synthetic)	Dye
E-104	Quinoline yellow	Dye
E-127	Erythrosine (synthetic)	Dye
E-128	Red 2Y, shiny FCF	Dye
E-140	Chlorophyll	Dye
E-153	Vegetable charcoal	Dye
E-154, E-155	Brown	Dye
E-171	Titanium dioxide	Dye
E-200 to E-240	Preservatives of various nature	preservatives
E-249 to E-252	Potassium nitrates and nitrates	Preservatives and color stabilizers
E-260 to E-264	Acetic acid and its salts	Preservatives, acidity regulators
E-280 to E-283	Propionic acid and its salts	preservatives
E-620 to E-625	Glutamic acid and its salts	Flavor enhancers
E-916, E-917	Calcium and potassium iodates	Flour treatment products
E-952	Cyclamates and cyclamanic acid	Sweetener
E-954	Saccharin	Sweetener