Food science, technology and nutrition for babies and children

TOMY J. GUTIÉRREZ

Springer International Publishing

Lugar: Cham; Año: 2020 p. 233

978-3-030-35996-6

PrefaceThe crucial role of good food and nutrition especially for babies and children is well known. However, this is not only linked to food quality and safety and metabolic processes within individuals, but also other factors such as access to drinking water, available food, feeding environments, food security, parental feeding, stress-feeding conditions, among others, influence the good development and growth at the physiological and mental level of infants, which ultimately determine the performance of these individuals in adult life. In this regard, international organizations such as the United Nations International Children?s Emergency Fund (UNICEF) make significant efforts to address and give suggestions and guidelines in this area to the governments of the world. UNICEF, as well as many non-governmental organizations (NGOs) every day, warn about the importance and costs in public health of nations by not adequately addressing the problems that are arising because of our current lifestyle and its impact on babies and children. This being independent of the levels of wealth of each country.This book is mainly focused on the food science for babies and children, and offers alternatives from the point of view of food technology for babies and children with special diet regimes associated to metabolic or enzymatic diseases such as allergy to casein, phenylalanine (phenylketonuria or commonly known as PKU) and gluten (celiac disease), or lactose intolerance. Finally, this book also addresses some nutritional aspects of babies and children in terms of the childhood obesity, child?s appetite and parental feeding.Tomy J. Gutiérrez, Ph.D.National Scientific and Technical Research Council (CONICET)Institute of Research in Materials Science and Technology (INTEMA)Thermoplastic Composite Materials (CoMP) Group