van den Boom S, Kimber A C, Morgan J B
Teseo, Madrid, Spain.
Acta Paediatr. 1997 Jan;86(1):57-62. doi: 10.1111/j.1651-2227.1997.tb08833.x.
The nutritional value of 50 home-prepared meat-based baby meals for infants of 7 and 8 months old in Madrid was evaluated. Chemical analysis showed the meals to have a low energy density (mean 50 kcal 100 g-1), mainly due to the low fat content of the meals (mean 2.5 g 100 kcal-1). Protein content was high in proportion to the energy provided (mean 9.1 g 100 kcal-1). The addition of fat would have considerably improved the relation between the three macronutrients. About 20% of the meals had a higher than desired sodium level (> 200 mg 100 kcal-1) when assessed against guidelines for commercial baby meals. The English home-made baby meals had a higher energy density, a lower protein content, the same low fat content, and a wider range between minimum and maximum values observed for each nutrient compared to the Spanish home-prepared meals. The commercial baby meals had a higher energy density, a better ratio between the macronutrients and a smaller variation in the nutrient content.
对马德里50份为7至8个月大婴儿自制的肉类辅食的营养价值进行了评估。化学分析表明，这些辅食能量密度较低（平均50千卡/100克），主要原因是辅食脂肪含量低（平均2.5克/100千卡）。蛋白质含量与提供的能量相比很高（平均9.1克/100千卡）。添加脂肪会显著改善三种宏量营养素之间的关系。根据商业婴儿辅食指南评估，约20%的辅食钠含量高于预期水平（>200毫克/100千卡）。与西班牙自制辅食相比，英国自制婴儿辅食能量密度更高、蛋白质含量更低、脂肪含量相同，且每种营养素的最小值和最大值之间的范围更广。商业婴儿辅食能量密度更高、宏量营养素之间比例更佳且营养素含量变化更小。
