Complementary Food Situation in Sierra Leone: Nutritional Problems and Possible Strategies—A Review

Low nutrient density and bulkiness of complementary foods, early introduction of solid foods, and unhygienic practices during weaning stage of a child predispose infants to malnutrition, growth retardation, infection and high mortality. In most West African countries, especially in Sierra Leone, the use of a variety of home-made complementary foods prepared from locally grown foodstuffs during the weaning process is popular, with products traditionally known as pap (mesh rice water) fofo from cassava, ogi, gari, akamu and couscous. Sierra Leone is one of the countries in West Africa that has been reported to have a challenging situation with regards to complementary foods, and little effort has so far been done to improve the situation. Despite these challenges, very little work has been directed towards the development of complementary foods using local foodstuffs as practiced in some other African countries. This situation has serious impact on the lives of infants in Sierra Leone, thus increasing the rate of mortality in the country. Complementary food situation in Sierra Leone was reviewed in terms of the past and present practices as well as the types of complementary foods used in Sierra Leone. Thus, the objective of this review was to discuss the complementary food situation in Sierra Leone: Nutritional problems and possible strategies. Formulation of high nutritive value home-made complementary foods in the country was recommended using traditional food processing techniques such as fermentation and germination, since these methods are simple, and could easily be employed at household and community levels without the use of sophisticated machinery. Nonetheless, it was recently reported that a product from the orange-flesh sweet potato could address the issue of complementary food in the country as it is easy to prepare, and the products are easily available in the rural area and even urban settings. Other recommendations made include: community nutrition education, the development of weaning recipe book, reduction in the workload of the suckling mother, promotion of breastfeeding and increased maternity leave period, which were suggested to be the most immediate possible strategies for the problems highlighted.

Effects of Nutrient Fortified Complementary Food Supplements on Anemia of Infants and Young Children in Poor Rural of Gansu

Objective To assess the effectiveness of complementary food supplements with protein and multi-micronutrients on hemoglobin and anemia in infants and young children. Methods In 5 poor counties of Gansu, 984 children aged 6-12 months were enrolled and divided into two groups. In addition to the usual home-made complementary food, all the children were fed one sachet of either Formula Ⅰ or Formula Ⅱ supplements each day. Protein and micronutrients were provided in Formula Ⅰ, while the same energy intake was secured in Formula Ⅱ as in Formula Ⅰ. A massive dose of vitamin A was supplemented to all the children every 6 months. Hemoglobin test was done at the same time. Results Prevalence of anemia was about 35% in both Formula Ⅰ and Formula Ⅱ group at baseline, and there were no differences in hemoglobin concentration between the two groups, During the 6-month and 12-month supplementation, hemoglobin of children in Formula Ⅰ group was higher than that in Formula Ⅱ group （P〈0.05）, and hemoglobin increase in Formula Ⅰ group was significantly higher than that in Formula Ⅱ group （P〈0.001）. After 6- and 12-mouth supplementation, the prevalence of anemia in Formula Ⅰ group dropped to 19.1% and 8.2% respectively, and it was 28.0% and 12.4% in Formula 2 group. The prevalence of anemia in Formula Ⅰ group was significantly lower than that in Formula Ⅱ group （P〈0.05）. After adjusting age and hemoglobin level at baseline, the hemoglobin increase at age of 24 months in formula 1 group was higher （10.7 g/L vs 7.9 g/L, P〈0.0001）. Conclusion Micronutrient fortified complementary food supplements, with large-dose vitamin A, is effective for children aged 6-12 months in terms of iron deficiency prevention.

Nutritional Evaluation of Complementary Food Formulations from Maize, Soybean and Peanut Fortified with <i>Moringa oleifera</i>Leaf Powder

Nutritional evaluation of complementary food formulations from maize, soybean and peanut fortified with Moringa oleifera leaf powder was carried out. Maize, soybean and peanut were blended in a ratio of 60:30:10 to produce a complementary food, which was then fortified. While the unfortified food product (sample A) served as control, the other three formulations were fortified with 5%, 10% and 15% Moringa leaf powder to give three samples (B, C and D respectively) of fortified food. Nutritional composition determination and feeding trials were then carried out, using two weeks old male albino rats to determine the performance of the food formulations. While the crude protein, crude fibre, and ash contents of the diets increased significantly (p with fortification, with values ranging from 16.04% to 17.59%, 2.25% to 4.42% and 1.40% to 2.50% respectively, crude fat and carbohydrate decreased significantly (p < 0.05), with concomitant decrease in energy, with values ranging from 23.48% to 20.80%, 49.32% to 47.63% and 472.76% to 448.08 kcal/100g respectively in samples A to D. PER values significantly (p < 0.05) improved up to 10% substitution, from 1.77 in unfortified (sample A) to 1.90 in 10% fortified (sample C), but declined at 15% substitution (sample D) to 1.69. Similarly, NPR values increased from 0.71 to 0.76 and 0.68. However, all the PER values including that of Nestle Cerelac (2.04) were lower than, though within the same range, with the value of 2.10 recommended by the Protein Advisory Group (PAG) for complementary foods. Sample C (10% Moringa flour blend) gave the best performance after rat feeding trials.

Retention of <i>β</i>-Carotene in Cream-Fleshed Sweetpotato-Based Complementary Food Stored in Different Containers under Simulated Tropical Temperature and Humidity

The stability of β-carotene in cream-fleshed sweetpotato-based complementary food stored in three different containers under simulated tropical temperature of 32°C and 85% relative humidity in an environmental chamber for 24 weeks was investigated. The formulation stored in a metallised polyester film in a refrigerator (approximately 3.0°C and 95% relative humidity) retained about 81% of β-carotene at 24 weeks, with no significant change in the moisture content. The formulation stored in either a metallised polyester film or a translucent polypropylene container placed in the environmental chamber retained approximately half of the β-carotene at 24 weeks, with a slight increase in moisture content. However, the formulation held in a transparent low-density polyethylene bag had the lowest β-carotene retention (37%) and the highest moisture content at week 24. Within the limits of this study, it has been demonstrated that β-carotene in cream-fleshed sweetpotato-based complementary food was well retained when moisture uptake was minimised.

Assessment of Chemical, Rheological and Sensory Properties of Fermented Maize-Cardaba Banana Complementary Food

Traditional processing of fermented maize (“ogi”), a popular weaning food in the West African sub-region, results in considerable nutrient losses. Several attempts at improving its nutritional and sensory properties have focused on fortification with plant and animal products. Banana flour, rich in micronutrients and vitamins, could increase the micronutrient and vitamin contents of ogi. This study aimed at evaluating the physicochemical properties and sensory attributes of ogi as influenced by banana flour supplementation. Fermented maize flour was substituted with ripe Cardaba banana flour at levels of 10% -?50% and the flour mixes subjected to chemical, rheological and sensory evaluation. Crude protein decreased from 1.59% to 1.43% as banana flour substitution increased, while ash, total sugar (3.64% to 4.97%), carbohydrate and acidity increased. However, diastatic activity, crude fibre and fat were not significantly (p ≤ 0.05) affected. Results of functional properties revealed the following: 86.49 -?83.63 g/ml, 0.41 -?0.44 g/cm3, 6.44 -?7.46 g/ml, 3.30 -?4.50 g/ml, and 10.40 - 10.80 g/ml for water absorption capacity, bulk density, gel consistency, syneresis and swelling capacity, respectively. Significant (p ≤ 0.05) variations were observed in the pasting viscosities of the flours. The 50:50 maize-banana flour mix was the most preferred in terms of aroma, taste, colour and general acceptability. The addition of Cardaba banana flour to ogi may enhance its micronutrient content as evidenced by increased ash content, sensory, functional and pasting properties, thereby making it a potential substitute for complementary feeding of infants.

Sensory Evaluation and Proximate Composition of Homemade Complementary Food (HCF), Made Using Milk Combinations of Plant and Animal Origin

Sensory analysis tools are the classic means for guaranteeing sensory quality, assessing acceptability, and recognizing faults in food products. Powerful sensory analysis techniques, were applied to evaluate Homemade Complementary Food (HCF) using milk combination of plant and animal origin. An experimental but descriptive method of research was used with Mubi as the study area. Milk from animal, (cow and goat) as well as milk from plant origin (soya beans milk,) was used. Milk from animal source was pasteurized using Vat pasteurization process (FDA, 2015) while quality soya beans milk was used to prepare milk of plant origin. Blended banana was also used as part of the home made complementary food alongside milk on a 50:50 ratio. A 15 member trained panel made up of mothers with children under the age of 5 years and currently breast feeding were the respondents, a sensory evaluation sheet based on the 9-point hedonic scale was used for scoring. Proximate analysis of sample was done using standard methods, AOAC (2000). Data was analyzed statistically using means and standard deviation. Results showed that sample B4 (a combination of cow, goat, and soya beans milk + blended banana slurry) had the best sensory attributes of appearance (8.00 ±1.32), taste (7.44 ± 1.01) and overall acceptability (8.00 ± 1.22), while sample B5 (goat milk + blended banana slurry) had the best sensory attributes of colour (8.00 ± 0.71) and aroma (7.78 ± 0.83). The proximate composition showed that the home made complementary food contained protein above (10.97 ± 0.00) from complementary food, this is far above the recommended 6.2 g/day, required for children 23 months and below assuming the child has an average breast milk intake daily, and fat (2.76 ± 0.00) from complementary foods, was within the recommendation range, required for children age between 9 - 11 months, also assuming the child is on average breast milk intake daily. These results can be of significant benefits in research, and in food processing industries, globally. Further research in other regions is needed to compare the obtained results in terms of its variance.

Nutrient Composition of Cereal （Maize）, Legume （Soybean） and Fruit （Banana） as a Complementary Food for Older Infants and Their Sensory Assessment

Four complementary foods were prepared from local foodstuffs which are maize （Zea mays）, soyabean （Glycine max） and banana （Musa acuminate colla）. Four complementary samples were produced from the proportion of maize/soyabean/banana composite flours as 60%： 30%： 10% （B）, 60%： 25%： 15% （C）, 60%： 20%： 20% （D）, 50%： 30%： 20% （E） and Nestle Cerelac was the control sample （A）. The formulated diets were subjected to nutritional analysis-along with a commonly used proprietary infant cereal （Nestle Cerelac） as control. Standard chemical methods were used to determine the proximate nutrient composition, some micronutrients and anti-nutritional factors. The samples produced have increased nutrients of fibre that enhances digestibility （2.07%-3.11%）, protein and ash contents. The supplementation of up to 20% soybean flour and banana flour recorded the best results in terms of proximate and mineral compositions and compared favourably with the control sample, in terms of sensory evaluation using hedonic method, sample A was most accepted but did not differ significantly from sample D. Therefore, nutritious and acceptable complementary food can be produced from fermented maize, soybean and banana flours. Results of molar ratios of some minerals and anti-nutritional factors in the compounded diets suggest that the anti-nutrients will not pose any serious problem in the usage of the complementary diets. The cost of producing the formulated diets is about N50-N100 （50 cents） per gram cheaper than cerelac. The study has therefore, revealed that with proper selection of local foodstuff, it is possible to prepare nutritious complementary diets that would be acceptable, readily available, affordable and nutritionally adequate.

Antifungal activity of lactic acid bacteria isolated from kunu-zaki,a cereal-based Nigerian fermented beverage

Fungal deterioration is a barrier to the wide acceptance of fermented cereal foods from Africa.The use of protective cultures is a natural approach to controlling fungi in foods that also complies with a clean label strategy.This study aims to select antifungal lactic acid bacteria(LAB)previously isolated from kunu-zaki to bio-control deterioration in this cereal-based Nigerian fermented beverage.Strains of Leuconostoc citreum(1),Limosilactobacillus fermentum(6),and Weissella confusa(3)were the most active against seven test mold species,with average inhibition score of 2.25-2.88,after screening 220 LAB strains using agar overlay on millet-sorghum flour hydrolysate(MSFH)agar.The MSFH agar diffusion method revealed that antifungal activity against the seven target molds was retained in cell-free supernatants(CFSs)of selected LABs,with the strongest inhibition against A.flavus F008BA and P.citrinum 3AS1 demonstrated by L.fermentum 5KJEU5(9.06%)and W.confusa YKDIA1(24.55%),respectively.The antifungal activity of CFSs was mainly due to the occurrence of acidic compounds,with the most abundant compounds being acetic(0.30-1.96 mg/mL)and lactic(1.80-3.23 mg/mL)acids.Other compounds such as hydroxycaffeic(0.16-6.72μg/mL),3-(4-hydroxyphenyl)propionic(1.40-6.36μg/mL),3-phenyllactic(1.28-24.48μg/mL),and hydroxyferulic acids(12.25μg/mL)occurred at lower concentrations.In challenged kunu-zaki,L.fermentum 5KJEU5 prevented the growth of A.flavus F008BA and P.citrinum 3AS1 beyond 8 day at ambient temperature(25◦C).In this study,LAB from kunu-zaki displayed strong antifungal activity,showing great potential as a protective culture to prevent fungal growth and mycotoxin accumulation in cereal foods.

Comparison between <i>E. coli</i>O157:H7 and <i>Bifidobacterium</i>spp. Activity in Almond Pudding Infant Supplemental Food

Almond pudding is a common traditional Iranian complementary food for infants after starting solid foods. Escherichia coli O157:H7 is one of the leading pathogenic microorganisms that cause serious foodborne disease in different populations including infants. The large intestine of breast-fed infants is colonized predominantly by bifidobacteria, which have a protective effect against acute diarrhea. The study objective of this research was to screen the survival characteristics of E. coli O157:H7 as well as four strains of Bifidobacterium subspecies (spp.) in almond pudding. The bacterial strains were studied after three and six hours of incubation at 37℃ in-vitro. Luria-Bertani (LB) broth was used as a basic medium for both Bifidobacterium spp. and E. coli experiments in anaerobic and aerobic conditions, respectively. The viability of Bifidobacterium spp. increased from 2.46 ± 0.2 to 6.57 ±1.3 log10 CFU/ml in low inoculum and from 4.53 ± 0.7 to 7.2 ± 0.4 in high inoculum experiments in 6 hours. However, the growth of E. coli O157:H7 from 3.12 ± 0.2 to 4.99 ± 0.1 log10 CFU/ml was significantly (P < 0.05) lower compared to Bifidobacterium spp. The results illus- trate impaired growth of E. coli O157:H7 and enhanced growth of Bifidobacterium spp. in almond pudding. The finding demonstrated that almond pudding in infant’s diet may indirectly enhance the protection against survival and growth of E. coli O157:H7 by increasing the Bifidobacterium spp. populations in infant’s gastrointestinal system.

一种婴幼儿汁类罐装辅助食品对幼龄小鼠急性炎症的影响及抗氧化活性评价

[目的]考察一种婴幼儿汁类罐装辅助食品对幼龄小鼠急性炎症的影响,并评价其抗氧化活性。[方法]将70只小鼠分为空白组、模型组、低剂量组(8.6979 g/kg)、中剂量组(17.3958 g/kg)、高剂量组(34.7916 g/kg)、超高剂量组(69.5832 g/kg)和阳性药物对照组,采用巴豆油致小鼠急性耳廓肿胀模型评价汁类罐装辅助食品对幼龄小鼠急性炎症的影响;计算除空白组外其余各组小鼠的左耳耳廓肿胀率;通过ELISA法检测其血清中TNF-α、IL-2、IL-6、IL-1β细胞因子含量;HE染色检测小鼠肝脏组织病理形态;通过电子舌进行滋味分析;采用紫外分光光度法测定汁类罐装辅助食品的抗氧化能力(DPPH自由基清除能力和羟自由基清除能力)。[结果]与空白组相比,模型组小鼠左耳肿胀明显,血清中TNF-α、IL-6、IL-1β含量明显上升(P<0.05),IL-2含量显著下降(P<0.05),肝组织中炎性细胞浸润明显。与模型组相比,低、中、高、超高剂量组小鼠左耳肿胀程度随剂量的升高而逐渐降低(P<0.05),血清中TNF-α、IL-6、IL-1β含量下降(P<0.05),且随着剂量的升高,下降程度增大。高剂量和超高剂量组小鼠的IL-2含量上升(P<0.05),炎症症状得到缓解;中、高、超高剂量组小鼠肝脏组织细胞核肿胀程度得到明显改善,弥漫性的炎性细胞浸染情况减轻;DPPH自由基清除率和羟自由基清除率的IC50分别为0.023,0.022 mg/mL(以样品中总酚计)。[结论]该种婴幼儿汁类罐装辅助食品对由涂抹巴豆油引起的幼龄小鼠急性炎症具有良好的抗炎效果。

婴幼儿辅助食品分阶喂养体系的现状与前景

婴幼儿辅助食品是指适于6~36月龄婴幼儿食用的婴幼儿谷类辅助食品、婴幼儿罐装辅助食品以及辅食营养补充品。文章总结了婴幼儿食品的国家标准现状、婴幼儿配方食品的分阶喂养体系现状,以及婴幼儿辅助食品的产品现状,讨论了婴幼儿辅助食品的特点,并结合国际吞咽障碍食物标准行动委员会(IDDSI)的分级标准,按食品质构提出适合婴幼儿分阶喂养的5个阶段“中度稠、高度稠/细泥型、细馅型、软质型、常规型(容易咀嚼)”,进一步从胃容量、吞咽咀嚼能力、均衡营养等方面定量讨论了婴幼儿辅食分阶喂养体系的建立,并提出婴幼儿零辅食的生产只需适度强化必要的营养素。

婴幼儿辅助食品中配料和膳食补充成分对酪蛋白磷酸肽持钙能力的影响

比较研究婴幼儿辅助食品中肉类、果蔬和谷物等配料以及维生素和蛋白质等膳食补充成分,对三种酪蛋白磷酸肽产品持钙能力强弱的影响。研究结果表明,大米和小麦对婴幼儿辅助食品中酪蛋白磷酸肽的持钙能力有一定的不良影响,但大米和小麦添加量在50%~85%的范围未显著改变酪蛋白磷酸肽的持钙能力。添加3%以上的肉类和果蔬类配料的添加量显著降低了酪蛋白磷酸肽的持钙能力。20 mg/kg的烟酰胺降低了酪蛋白磷酸肽的持钙能力,而其它维生素、乳清蛋白和大豆蛋白则未对其产生显著影响。进一步分析发现,肉类配料中脂肪和蛋白质以及果蔬类配料中的酚类化合物可能是影响酪蛋白磷酸肽持钙能力的关键因素。本文对于明确婴幼儿辅助食品中影响酪蛋白磷酸肽持钙能力的因素,使其更好地发挥功效具有一定的指导意义。

液相色谱法测定婴幼儿辅食营养包中维生素B2

在酸性条件下采用乙腈-1%乙酸溶液(5+95)超声提取婴幼儿辅食营养包中的维生素B2,用液相色谱仪定性,外标法定量,建立一种快速测定婴幼儿辅食营养包中维生素B2的高效液相色谱检测方法。结果表明,维生素B2在0.20~4.0μg/mL范围内呈良好的线性关系,线性相关系数为0.9998;在5.0、10.0和50.0 mg/kg浓度水平下,添加回收率范围为92.32%~103.25%,相对标准偏差RSD(n=6)为0.46%~4.98%,方法定量限为5.0 mg/kg。

Nutritional quality, functional property and acceptability of maize (Zea mays) based complementary foods enriched with defatted groundnut (Arachis hypogea L.) and ginger (Zinger officinale Roscoe) powder in Wistar rats

Traditional complementary foods in Africa are cereal-based, low in nutrient-density;hence, causing severe-acute-malnutrition. This study was aimed to formulate and evaluate nutritional quality of complementary foods (CF) using locally available food materials. Yellow maize (raw, germinated & fermented), defatted groundnut (DGF) and ginger flour (GGF) were blended to obtain RDG (76.7% raw yellow maize, 20.8% DGF and 2.5% GGF), GDG (74.4% germinated yellow maize, 23.1% DGF, 2.5% GGF), and FDG (72.6% fermented yellow maize, 24.9% DGF, 2.5% GGF). Food samples were evaluated for nutritional qualities and sensory attributes using standard methods. Protein (g/100 g), energy value (kCal/100 g), total amino acids and essential amino acids (g/100 g protein) of formulated CF ranged from 19.38 to 28.58, 373.49 to 394.53, 87.33 to 91.89 and 36.17 to 37.63, respectively, and were comparable to control (17.07, 401.22, 94.47 & 35.35). Minerals were present in appreciable amount in the foods, while phytate/mineral (Ca, Fe, Zn) and oxalate/calcium molar ratios were lower than critical levels. Bulk density (1.4 - 1.6 g/mL), least gelation (4 - 6%), water absorption capacity (10.5 - 15.8%) and swelling capacity (0.5 - 1.2%) were significantly (p < 0.05) lower in formulated CF than in control, except for bulk density. Biological value (78.44%) of FDG was significantly (P < 0.05) higher than GDG (78.4%) and RDG (75.87%), respectively, but lower than control (93.48%). Pack cell volume (22.50%), haemoglobin concentration (7.5 g/dL), red blood cell (3 × 103 mm− 3), albumin (3.72 g/dL), total blood protein (5.62 g/dL) and globulin (1.9 g/dL) of rats fed on FDG were significantly (p < 0.05) higher than other diets, but comparable to that of control. Kidney (urea, 10.16 mg/dL;creatinine, 4.8 mg/dL) and liver function index (AST/ALT ratio, 0.38) of rats fed on FDG were lower than in those rats fed on RDG, GDG and control. For sensorial attributes, RDG was ranked best next by FDG in appearance, aroma, texture, taste and overall acceptability, but were significantly (p < 0.05) rated lower than control. Finally, the study established that FDG (72.6% fermented yellow maize, 24.9% defatted groundnut and 2.5% ginger) was the best in nutritional quality and growth performance in rats;hence, this CF may be suitable to mitigate expensive commercial infant formula in alleviating severe-acute-malnutrition in children.

中国儿童营养状况15年变化分析——5岁以下儿童贫血状况

目的根据中国食物营养监测系统15年监测结果，对5岁以下儿童的贫血状况进行分析。方法根据世界卫生组织和联合国儿童基金会提出6个月至6岁以下儿童血红蛋白小于110克，升的儿童贫血的诊断标准。采用氰化高铁法和HemoCue法（血红蛋白测定仪）测定血红蛋白含量，对于海拔1000米以上至3000米的点的贫血标准进行调整，并计算贫血率。通过同时测定儿童与母亲血红蛋白值的方法，研究儿童贫血与母亲贫血的关系。结果1992．2005年闽中国城市、农村5岁以下儿童贫血率在16％-20％之间徘徊。没有显著改善；儿童贫血率随年龄变化，6—12月是患病高峰；对于儿童贫血，母亲贫血的相对危险度为2．31；儿童贫血会造成腹泻病的增加；4—23月儿童贫血与母亲贫血、母乳喂养、辅助食品添加有关，24—59月儿童贫血与母亲贫血和儿童生长迟缓有关。结论必须采取有效行动，同时改善儿童贫血和母亲贫血问题。

辅助食品补充物对婴幼儿贫血的影响

目的 探讨补充含有蛋白质、微量营养素的辅助食品对婴幼儿血红蛋白和贫血的影响。方法 从甘肃省 5个贫困县选取 4～ 12个月的婴幼儿分成两组 ,其中配方 1组补充了蛋白质和微量营养素 ,两组儿童均观察到 2岁为止。补充期间 ,每隔 6个月对儿童进行一次大剂量维生素A补充 ,并进行血红蛋白测量。结果 基线调查时 ,两组儿童的血红蛋白及贫血率没有显著性差别。补充了 12个月后 ,配方 1组儿童血红蛋白的增加值高于配方 2组 (P <0 0 0 0 5 ) ,儿童贫血率明显下降 ,两配方组之间贫血率有显著差别 ;所有儿童至满 2岁时 ,配方 1组的血红蛋白增加值大于配方 2组 ,有统计学显著意义 (P =0 0 0 6 )。结论 补充微量营养素和大剂量的维生素A可以增加婴幼儿的血红蛋白值 ,降低其贫血率。

营养强化辅食补充对甘肃贫困农村婴幼儿智力发育的影响

目的初步探讨辅食补充对贫困农村婴幼儿智力发育的影响。方法从甘肃省5个贫困县选取4～12个月的婴幼儿分成两组，所有儿童均在保持其家庭习惯的辅助食品添加的前提下，每天再补充1包不同配方的营养补充物，其中配方1组补充了蛋白质和微量营养素，配方2组补充能量达到配方1组的同等的能量。两组均补充维生素A。补充期间，儿童每3个月进行一次体格测量，每6个月进行一次血红蛋白测量，两组儿童观察到满24个月为止。儿童满24个月龄时进行智力发育的测定。结果24个月时配方1组、配方2组儿童的总发育商分别为97、2、95．5，有显著性差别（P〈0．05），其中大运动区也有显著性差别（P〈0.05）。两配方组儿童在辅食的补充时间、营养状况、性别构成、母亲文化程度等没有显著差别，但是24个月时儿童血红蛋白值两配方组有显著性差别（P=0．011）。结论补充营养素强化的辅助食品有利于贫困农村4～12个月婴儿的智力发育。

广东省0～18月龄婴幼儿喂养现况调查

【目的】了解广东省0～18月龄婴幼儿的喂养现状,为指导婴幼儿的科学喂养提供依据。【方法】整群抽取广东省城市、城镇、农村3844名婴幼儿,对喂养方式的现况进行问卷调查。【结果】①4月龄母乳喂养率75.6%、纯母乳喂养率36.3%,母乳喂养持续时间（6.06±3.37）月、纯母乳喂养持续时间（3.60±2.00）月;4个月内主要喂养方式是混合喂养,占50.8%;母乳喂养儿的乳类添加率达91.9%;②婴幼儿开始添加辅食时间为（3.8±1.75）月龄,41.7%婴幼儿早于4月龄添加辅食,城镇过早添加辅食的现象较为突出;添加辅食的种类较丰富,但豆类添加率较低;农村婴幼儿蛋类添加率从4月龄、肉类添加率从6月龄开始显著低于城市和城镇;6月龄后婴幼儿从辅食获得能量落后于发展中国家的推荐量。【结论】婴幼儿的喂养仍存在问题,需继续提高母乳喂养率、改变过早添加辅食的现象、增加豆类添加率、改善添加辅食的品质。

1998～2003年中国母乳喂养与婴儿过渡期食物添加状况分析

[目的]从第三次国家卫生服务调查资料中了解我国婴儿喂养现状,从而发现问题、提出建议。[方法]利用第三次国家卫生服务调查的资料,对婴儿喂养情况进行描述性分析。[结果]1998-2003年间我国产妇早开奶率为19％-26％,且在县(区)级以上医院或妇幼保健院住院分娩的产妇早开奶情况并不好于不在上述医院住院分娩的产妇;城乡的母乳喂养情况较好;农村地区儿童辅食添加存在问题,普遍存在辅食添加过晚的现象,而四类农村地区存在过早添加辅食现象,在四类农村,有约50％的婴儿在4个月内添加了辅食。[结论]近年我国儿童母乳喂养率高,但产妇早开奶情况无明显改善;在农村地区,儿童辅食添加过早和过晚现象同时存在。