Supplementary food and food intake manufactured in Children three years of age

Authors

  • Priscila Viana Sombra Centro Universitário Estácio do Ceará
  • Rafaella Maria Monteiro Sampaio Universidade de Fortaleza (UNIFOR) e Centro Universitário Estácio do Ceará
  • Francisco Régis Silva Universidade Estadual do Ceará (UECE)
  • Francisco José Maia Pinto Universidade Estadual do Ceará (UECE).

DOI:

https://doi.org/10.18316/sdh.v5i3.3957

Keywords:

Complementary Feeding, Processed Foods, Child Nutrition

Abstract

Objective: To analyze the introduction of complementary feeding and the ingestion of industrialized foods in children under three years of age.

Method: Cross-sectional study with 60 children (four to 36 months) of day care centers whose mothers were interviewed about the introduction of complementary food and the consumption of processed foods. A questionnaire was applied that addressed information about eating habits such as the use, frequency, age of introduction of complementary food and consumption of industrialized products.

Results: Of the children evaluated 10% started another type of feeding before the fourth month of life. The major reason that mothers took exclusive breastfeeding was that they had to go back to work. Of the processed foods yogurt (38.3%) was the most consumed by the children, due to its practicality.

Conclusions: Mothers are still lay in information about the correct time and food that should be offered after six months of life. It is up to the pediatrician and nutritionist who accompanies the child to educate the mother about the importance of a correct complementary diet.

Author Biographies

Priscila Viana Sombra, Centro Universitário Estácio do Ceará

Graduanda em Nutrição. Centro Universitário Estácio do Ceará, Fortaleza, Ceará, Brasil.

Rafaella Maria Monteiro Sampaio, Universidade de Fortaleza (UNIFOR) e Centro Universitário Estácio do Ceará

Nutricionista. Mestre em Saúde Pública pela Universidade Estadual do Ceará (UECE); Professora da Universidade de Fortaleza (UNIFOR) e do Centro Universitário Estácio do Ceará

Francisco Régis Silva, Universidade Estadual do Ceará (UECE)

Nutricionista. Mestrando em Saúde Coletiva pela Universidade Estadual do Ceará (UECE); Especializando em Saúde Pública pela Escola de Saúde Pública do Ceará (ESP-CE), Fortaleza, Ceará.

Francisco José Maia Pinto, Universidade Estadual do Ceará (UECE).

Pós-Doutor em Saúde Coletiva pela Universidade de São Paulo (USP); Professor adjunto da Universidade Estadual do Ceará (UECE), Fortaleza, Ceará, Brasil.


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Published

2017-10-31

Issue

Vol. 5 No. 3 (2017)

Section

Artigos Originais

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