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为了使断奶前后的婴幼儿食用富有营养的食品,满足其生长发育的需要,降低营养不良性疾病的发病率,我院和第四军医大学等单位协作,对“蛋圆饼”进行了成分分析、动物实验及幼儿喂养试验。现将我院对44例幼儿进行的3个月喂养试验结果摘要报告如下。材料与方法蛋圆饼由富强粉、白沙糖、鸡蛋、奶粉、黄豆粉、清油、维生素C、乳酸钙及香兰素制成。每100克中含蛋白质13.6克,脂肪6.4克,淀粉及糖51.9克,钙6.36克,磷4.69克,铁0.22克,此外还有维生素B_1、B_2、C、PP 及A 各适量。我们选择托儿所2～3岁的幼儿44例,22例为食用组,22例为对照组。喂养组除吃平常膳食外,每人每天加食100克蛋圆饼,对照组只进平常膳食。喂养观察共3个月。观察食用组小儿有无恶心、呕吐、腹泻等不良反应;对两组体重、身长、皮下脂肪等生长发育指标
In order to make babies and infants before and after weaning eat nutritious food to meet their growth and development needs and reduce the incidence of malnutrition, our hospital and the Fourth Military Medical University and other units in collaboration, “egg cake” were analyzed by composition , Animal experiments and child feeding trials. Now in our hospital for 44 cases of young children feeding 3 months summary of the results reported below. Materials and methods Egg cake from the rich powder, white sugar, eggs, milk powder, soy flour, edible oil, vitamin C, calcium lactate and vanillin made. Each 100 grams contains 13.6 grams of protein, 6.4 grams of fat, 51.9 grams of starch and sugar, 6.36 grams of calcium, 4.69 grams of phosphorus, and 0.22 grams of iron, as well as the appropriate amounts of vitamins B_1, B_2, C, PP, and A. We choose 44 children aged 2 ~ 3 years old in nursery school, 22 were edible group and 22 were control group. Feeding group in addition to eating normal diet, each person daily feeding 100 grams of egg pancake, the control group only into the normal diet. Feeding observation for 3 months. Observe the eating group of children with or without nausea, vomiting, diarrhea and other adverse reactions; weight, body length, subcutaneous fat and other growth and development indicators