Juice in infant's diet

Administration of the juice and vitamins infant begins gradually, such as vitamin C, we introduce the three weeks of age, przeciwkrzywiczą vitamin D (D3) in 3-4 weeks, and then introduce products containing vitamins A and B1. Vitamin D occurs in food products (except herring) in the minimum quantities and climatic conditions, we can not deliver her baby by the direct action of ultraviolet sunlight on the skin, as sunny days per year is very little and the child benefits from walking on a limited basis . Therefore, for the Polish conditions, developed by the Institute of Mother and Child Scheme infant nutrition, was accepted as a daily dose of 500 U mn. vitamin D3, but it is best applied in aqueous solution.

Vitamin A deficiency occurs mainly up to 4-5 months of age (that is, until the introduction of the baby's diet of vegetable soup and egg), and in that time, so we give a day 3 000 U mn. this vitamin. The main source of vitamin A is carrot juice and pulp from tomatoes and some vegetables such as carrot, spinach, squash, brussels sprouts, etc. Infants older we give vitamin A in addition to exceptional states, such as during convalescence, during the winter, as well as during certain diseases. Vitamins are best fed baby food immediately before or immediately after feeding, except that the meal served at one of vitamin C and B1, and at others - vitamin D3 and A. The first time early last evening meal, and vitamins do not give a better, because then the child is sleeping.

At the end of the first month or early in the second we introduce juices from fruits and vegetables, with the start of the administration of 1-2 tablespoons per day and gradually come up to larger quantities. At the end of the first year of a baby can receive per day 150 - 200 g of fruit in a different guise. Daily ration of juice or fruit it is best to divide into two portions and serve them before or immediately after a meal in combination with vitamin C dissolved in boiled water. The aim is to enrich the feed juices baby food in minerals (iron, potassium, calcium) and in certain vitamins, such as vitamins C and A. Juices should cook primarily from fruits and vegetables are a rich source of vitamin C and so with currants (black, red and white), strawberries, raspberries, blackberries, tomatoes, lemon, orange colored pumpkin, kohlrabi and turnips young.