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  • Title: Nutritional composition of traditional supplementary foods consumed by lactating women.
    Author: Kaushik D, Mathew S.
    Journal: Indian J Nutr Diet; 1988 Oct; 25(10):320-4. PubMed ID: 12316746.
    Abstract:
    The diet of mothers during pregnancy and lactation has a direct influence on her infant's health status. A study was conducted in India's Udaipur region to learn more about the nutritional content of supplementary foods consumed by mothers during the 1st 3 months of lactation. A food consumption survey revealed that 6 different supplementary food items--ajwain ka laddu, gond ka laddu, battia ka laddu, haldi laddu, lidh ka laddu, and soth ka laddu--were widely consumed by lactating women in ball form. A nutritional analysis of these supplementary foods indicated that a 250-gram serving is sufficient for meeting a third of the protein and carbohydrate requirements of a lactating woman. All foods analyzed were rich sources of iron, calcium, phosphorus, and magnesium. Of all the forms of laddu, ajwain contained the maximum amount of protein, calcium, phosphorus, and moisture while battia provided the most iron. The fat content was generally high in all cases to enable the ingredients to be formed into balls. It appears that the diet of lactating women is given greater attention in the immediate postpartum period than in is in later stages of lactation.
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