Impact of stale baby-food on a child’s growth and health-Assignment Help
Babies as junior as six months old are deemed as ready for consuming semi-solids and are therefore required to get attuned to various nutritious mixtures. Homemade follow-up baby foods are believed to be much more feasible, inexpensive, and appropriate for such young babies (Lair, 1998). However, insensible ignorance at any step while cooking baby-food, I-e from preparing to preserve can result in their deteriorating health and faltering growth. An analysis of Salome’s situation brings forth the conclusion that critical negligence in the aspect of storing baby-food properly is causing diarrhea and weakening. The fault lies in the fact that she made large batches of baby food that included boiled maize and left it at room temperature instead of freezing it. This paper examines the salient reasons behind the child’s ailing health and physical conditions due to consuming food that has been left at room temperature for a lengthy period of time.
Frank Greer, a pediatrician and ex-chairman of American Academy of Pediatrics’ (AAP) Committee on Nutrition, considers corn/maize a favorable food item for infants aged six months or above (BabyCenter, 2008). Hence, it can be understood that Salome did follow the right pattern of items to introduce her baby to the world of nutritious solid food. She also proved her sensibility as a mother by not depending upon processed purees and follow-up cereals and opting for homemade meals. However, she did not follow the proper guidelines regarding food storage and preservation to retain its goodness and freshness throughout the day. Margaret Meade, editor/owner of WholesomeBabyFood.com, asserts that a mother must “not leave cooked foods out on the counter at room temperature for longer than one hour” (Meade, 2009). Ann Douglas (2009) also seconds Meade’s suggestions and proclaims that baby food cannot be left to sit at room temperature after being prepared or processed, and should be consumed within 24 hours. There is a reasoning behind these ardent considerations, which happens to be the likelihood of bacteria generation in cooked food left on the kitchen counter because it can cause food-borne illnesses like diarrhea. Bacteria like Campylobacter, Salmonella, etc. can accumulate in food even if they are covered, and can substantially cause sickness. (Cavin, 2009) Molds can also poison food since these require less air and water as compared to bacteria and can easily produce toxins through its roots, I-e “mycelium” that can deteriorate health conditions irrespective of age. (Wallace, 2005) These molds can penetrate deep within the food left at room temperature and can be in any color, which makes it a potential spoiler of the kid’s health in this case. Leaving cooked baby-food at room temperature is a very critical mistake that Selome made and should have avoided.
It is a medically proven fact that most of the stomach and digestion-related illnesses in kids are food borne. Duyff and Flor explain that “infants and young children are very vulnerable to food-borne illnesses” (2006, p.398). The reason is that their immune system gradually develops with age and cannot fend off food borne infections. Hence, it is highly likely that stale food items can cause abrupt digestive disorder such as diarrhea and alarming unhealthy development like growth faltering in infants (Toddler Factsheet, 2007). Additionally, food intolerance can also take place among children who are experiencing discomforting digestive patterns. If variety in their meals is not provided, then this can promote food intolerance as well since Molly Cavin proclaims that after seven months, babies require a variety in their food. (2009) Salome’s baby is already having continuous diarrheic sessions, and given the fact that she did not try to incorporate a versatile diet plan for her child, has resulted in her baby’s faltering growth. This is a very serious symptom because growth faltering can ultimately demote healthy cognitive development, and according to the year 1992 findings of Skuse et al, it can subsequently pave the way for “cumulative deficit” on human body functioning. (Iwaniec, 2004)
Promoting awareness about food safety and storage process must be the government’s utmost priority, and significant steps need to be undertaken by department responsible such as Food and Drug Administration in USA. There are several ways through which healthy growth and balanced nutritional accomplishment for young kids and infants can be achieved at a community level. Health visitors and professionals can play a prominent role in this regard through conducting lectures, pamphlets circulation and issuance of appropriate guidelines to all the families within a particular community. This strategy should be applied in phases and must cover all regions of the country. American Government’s Community-based Nutrition Awareness Program 2008 was an effective strategy, and similar approach should be applied in the context of encouraging appropriate methods of maintaining food safety and hygiene.
References
BabyCenter. (2008). When can my baby eat corn?. Retrieved from <http://www.babycenter.com/408_when-can-my-baby-eat-corn_1368507.bc>
Cavin, M. (2009). Well-fed. (p. 86). Lulu.com.
Duyff, R. L., & Flor, A. (2006). American dietetic association complete food and nutrition guide. (3rd ed., p. 398). Houghton Mifflin Harcourt.
Douglas, A. (2009). Mealtime solutions for your baby, toddler and pre-schooler: The ultimate no-worry approach for each age and stage. (p. 220). John Wiley & Sons.
Iwaniec, D., (2004). Children who Fail to Thrive: A Practice Guide. (p. 43). John Wiley & Sons.
Lair, C. (1998). Feeding the whole family: Whole foods recipes for babies, young children and their parents. (p. 33). Moon Smile Press.
Meade, M. (2009, May 26). Homemade baby food – safe preparation and storage tips. Retrieved from <http://survival-training.info/articles12/HomemadeBabyFoodSafePreparationandStorageTip>
Toddler Factsheet., (2007). Common nutritional problems in toddlers. (p. 04). Infant & Toddler Forum. Retrieved from <https://www.infantandtoddlerforum.org/c/document_library/get_file?uuid=53d3a5e6-8962-47f5->
Wallace, M. (2005). Getting started in food preservation. (p. 13). Washington State University Extension. Retrieved from <http://4h.wsu.edu/EM2778CD/pdf/em4921.pdf>
