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怀孕期间吃大量蔬菜可减少婴儿挑食 [Copy link] 中文

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Post time 2013-2-18 09:09:57 |Display all floors
怀孕期间胎儿经常通过母体摄入食物研究表明婴儿还可以通过母乳尝到新鲜食物这项研究是由费城莫奈尔中心进行的婴儿天生就喜欢含盐和糖的食物
  • 妈妈怀孕期间常吃的食物,婴儿断奶后会尽快习惯吃这些食物
  • 研究表明婴儿还可以通过母乳尝到新鲜食物
  • 这项研究是由费城莫奈尔中心进行的
  • 婴儿天生就喜欢含盐和糖的食物
  • 研究发现苦的食物像绿色蔬菜吸引不了他们
研究人员说,应在婴儿出生之前,通过母体开始让胎儿们吃水果和蔬菜。
孕妇饮食多样化不太可能挑食,他们说婴儿能从母体怀孕期间和母乳喂养期间摄入食物。
在一项研究中,母亲经常喝胡萝卜汁婴儿摄入量是断奶期间婴儿吃胡萝卜味麦片的两倍。
费城莫奈尔中心研究员Julie Mennella博士说:“这项研究清楚地表明,如果母亲在哺乳期和孕期多吃水果,那么婴儿就会在断奶期间吃到更多水果和蔬菜。
宝宝们在生理上无法拒绝含糖和盐食物的吸引力,但可能不会被苦的食物如绿色蔬菜吸引。
如果他们想喜欢上这些口味,就得多吃水果和蔬菜。
好消息是我们的研究表明婴儿可以早早就学到关于健康食物方面的信息,她说。
孩子大了开始断奶后就会喜欢吃那些熟悉口味的健康食物。
在美国科学促进会年度会议上讨论了她的研究,Mennella博士测试了46个月大的婴儿在六个月和一年这段时间就能喜欢上胡萝卜味麦片。

妈妈怀孕期间大量吃蔬菜可以减少婴儿出生后挑食现象
母亲一周喝几次胡萝卜汁婴儿可摄入80 g以上谷物,而其他婴儿一周仅摄入44 g谷物。
我们的研究表明,在早期胎儿期间就做好了准备。
孩子们在子宫中并通过母乳得到水果、蔬菜、谷物等这些方面的感观信息。
Mennella博士还发现到了断奶后开始吃固体食物的时候,奶粉喂养的婴儿很快就接受了水果和蔬菜。
在另一项测试中,给婴儿喂了八天绿豆。
在第一天,他们平均吃了50克豆,但八天就多摄入了80克。
不管是母乳喂养的孩子还是喂奶粉的孩子,照样在开始断奶后尽早习惯吃水果和蔬菜。如果他们经常吃水果和蔬菜,他们很快就开始接受吃这些食物,Mennella博士说。
孩子到了两岁就没有理由不和成年人一样饮食要多样化。
她说藏在巧克力糕饼中的西兰花不是最终答案,因为需要孩子们学着喜欢蔬菜的味道。


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Post time 2013-2-18 09:13:00 |Display all floors
Unborn babies get taste for fruit and vegetables from their mothers
Babies are more accepting of foods their mothers eat often while pregnant
Study indicates they get also get a taste for novel foods through breast milk  
The research was carried out by the Monell Centre in Philadelphia
Babies are 'biologically hardwired' to like food containing salt and sugar
Study found that they are not attracted to bitter foods like green vegetables


Mothers can reduce the chances of having fussy eaters by eating plenty of vegetables during pregnancy

The parental crusade to get children to eat fruit and vegetables should begin before birth, researchers said last night.

Pregnant women with a varied diet are less likely to give birth to fussy eaters, they said, and babies are more accepting of foods mothers eat regularly while expectant and breast-feeding.

In one study, children whose mothers often drank carrot juice ate twice as much carrot-flavoured cereal when being weaned.
Researcher Dr Julie Mennella from the Monell Centre in Philadelphia said: ‘The research clearly shows that if mothers eat a lot of fruit during lactation and pregnancy, then their child will be much more open to eating fruit during weaning. The same goes with vegetables.

‘Babies are biologically hardwired to be attracted to foods containing sugar and salt, but may not be attracted to bitter foods such as green vegetables.

'They have to be exposed to fruit and vegetables if they are to learn to like these flavours.

‘The good news is our research shows babies can learn very early on about healthy foods,’ she said.
‘The message is, eat the healthy food you enjoy and when the baby is old enough to start weaning they will be familiar with those flavours.’

In her research, discussed at the American Association for the Advancement of Science’s annual conference, Dr Mennella tested 46 babies aged between six months and a year for their liking of carrot-flavoured cereal.

Those whose mothers drank carrot juice several times a week consumed more than 80g of the cereal, compared with only 44g in other babies.

‘It shows how we are primed by our earliest exposures,’ said Dr Mennella.

‘Children get sensory information in the womb and through their mothers’ milk.’

Dr Mennella also found that bottle-fed babies quickly accept fruit and vegetables if they are given them when they start eating solids.

In another test, green beans were given to babies for eight days.

On the first day, they ate an average of 50g of beans, but over eight days their consumption increased to 80g.

‘Regardless of if a child is breast or bottle-fed, it can still learn as soon as it starts to wean. If they are repeatedly exposed to fruit and vegetables, they soon begin to accept these foods,’ said Dr Mennella.

‘By age two, there is no reason a child should not have the same varied diet as an adult.’

She said hiding broccoli in brownies was not the answer, as children need to learn to like the taste of vegetables independently of other flavours.

They claim adding more ‘volatiles’ which enhance the perception of sweetness to commercially-grown tomatoes will make them more appealing to the public and help increase consumption.

And in the future they hope to use the chemicals to replace sugar in foods and fruit juices to make them healthier and less calorific.

Harry Klee from the University of Florida said: ‘There are a set of these volatile components that really enhance the perception of sweetness.

'It is really interesting because smell is not meant to influence taste because they are completely different systems, but it does.

‘In theory we could take a fruit juice, remove a bunch of the sugar, replace it with these volatile chemicals and greatly reduce the caloric content of that juice, or any food for that matter, and make it a healthier product without altering our perception of how sweet it is.’  

http://www.dailymail.co.uk/healt ... e-fruit-vegetables-

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