This document discusses feeding guidelines for infants and children. It covers breastfeeding, including the anatomy and physiology of lactation and the composition and advantages of breast milk. Artificial feeding is also discussed, including milk formulas, fluid and calorie requirements, and weaning. Guiding principles are provided for determining adequate breast milk supply and preparing mothers for breastfeeding. The document compares breast milk to cow's milk and discusses wet nursing and introducing solid foods.

1. FEEDING OF INFANTS
AND CHILDREN
Myrna D.C. San Pedro MD, FPPS

2. SPECIFIC OBJECTIVES
• To discuss the physiologic basis for feedings intrauterine, at birth &
during the growing years
• To enumerate the guiding principles of infant feeding
• To discuss breastfeeding
 Identify the anatomical structures of the female breast
 Explain the physiology of lactation
 Compare the different types of breast milk
 Enumerate the factors affecting composition
 Enumerate the advantages and disadvantages
 Explain how to determine if breast milk supply adequate
 Enumerate antenatal techniques and postnatal procedures to
prepare mothers for proper breast-feeding

3. SPECIFIC OBJECTIVES
• To discuss breastfeeding (continuation)
 Compare the composition of human breast milk and cow’s milk
 Explain wet nursing
• To discuss artificial feeding
 Compute the fluid and caloric requirement of a cow’s milk
formula-feeding infant
 Differentiate the various milk formulas
 Define supplementary and complementary feedings
• To discuss weaning and introduction of solids
 Define weaning
 State when to start solid feedings and why
 Enumerate the recommended solid feedings
• To define and demonstrate a “healthy” diet for children

4. RELATION OF
MATERNAL & FETAL NUTRITION
• Maternal diet ultimate source of fetal nutrients as
evidenced by distinctly lower average birth weight among
babies in low-income than from high-income groups
• With poor maternal diet, less fat & protein storage in fetus,
less vitamin A & iron storage in fetal liver & less Ca+2
deposition in fetal skeleton
• Poor maternal diet also increases incidence of abortions,
stillbirths & developmental abnormalities in fetus
• Whatever physical, biochemical, physiologic & behavioral
defects due to poor maternal diet intensified during
neonatal period

5. AT BIRTH & NEONATAL PERIOD
• After birth when infant can safely tolerate enteral nutrition
judged by normal activity, alertness, suck & cry, feedings
started
 To maintain normal metabolism during transition from
fetal to extrauterine life
 To promote maternal-infant bonding
 To decrease risks of hypoglycemia, hyperkalemia,
hyperbilirubinemia & azotemia
• Most infants can start breast-feeding immediately almost
always within 1–4 hr
• An infant's stomach’s emptying time varies from 1–4 hr or
more during a single day

6. GENERAL GUIDELINES
• By end of 1st
wk, most healthy infants will be taking 60–
90 ml/feeding and want 6–9 feedings/24 hr
• By end of 1st
month, >90% of infants will have
established a suitable & reasonably regular schedule
• Most will wake for a middle-of-the-night feeding until 3–6
wk of age though some will never desire this feeding
while others continue it beyond 3–6 wk of age
• Between 4–8 mo of age, many infants will lose interest in
the late evening feeding
• By 9–12 mo of age, most will be satisfied with 3
meals/day plus snacks
• Not all infants conform to these general guidelines

7. REASONS FOR AN INFANT’S CRY
OTHER THAN HUNGER
• May not be receiving enough milk
• May have discomfort such as
uncomfortable clothing, colic or “gas”,
wet diapers or feeling hot or cold
• To gain sufficient or additional attention
• Simply need to be held
• Sick infants (uninterested in food and
continue to cry even when held)

8. BREAST-FEEDING
• Breast milk: the most ideal, safe &
complete food
• Breast milk protein of good biological
value
• Lactation may continue to 18-24
months (WHO)

9. BREAST STRUCTURE
• Each breast has 15 to 20 lobes
of milk-producing glandular tissue
• Each lobe is made up of many
smaller lobules
• Special channels called ducts run
from these lobes
• Spaces around the lobules and
ducts are filled with fatty &
connective tissue stroma that
determines the size
• Nipple skin contains many nerves,
oil & sweat secreting glands
• The actual milk-producing
structures nearly the same in all

10. WHAT HAS CHANGED?
University of Western
Australia’s Human
Lactation Research
Group, with Medela,
investigated the
lactating breast using
sophisticated
ultrasound & research
results overturned
160 years of received
wisdom concerning
the female breast

11. PHYSIOLOGY OF LACTATION
• Nipple stimulation from
baby’s breast sucking
• Message sent to spinal
cord, then brain
• Increased prolactin
levels released by
anterior pituitary for
milk production
• Increased oxytocin
levels released by
posterior pituitary for
milk ejection reflex

12. • About 5% fat, 1.1% protein & 7% lactose
that is fairly consistent, fatty acids
generally reflect maternal diet, total N2 of
1.2% includes significant portion of non-
protein N2
• Sp. gr. 1.026-1.036 average being 1.031
• PH 6.8-7.4 average of 7
**In poorly nourished women, composition
constant but total yields lower
About 600
ml in 1st
mo
to 800 ml in
the 6th
mo
after which
falls to
25-400 ml
on the 2nd
yr
By end of
1st
month
of
lactation
MATURE
• Fall in protein, decreasing cells/mm3
&
concentration of immunoglobulins but
total volume increases
• Gradual increase in fat & lactose
• Na+
, K+
& Cl-
concentrations decrease but
Ca+2
& PO4-
constant
Increases to
<600 ml
From
4th
-10th
day to 1st
month
TRANSITIONAL
• Yellow fluid
• More protein (95% globulins & more IgA)
• Less fat & sugar
• More vitamins esp. vitamin A
• More salt (Na+
& K+
)
• Sp. gr. 1.040-1.060
• Alkaline pH of 7.7
10-40
ml/day
1st
2-4
days
COLOSTRUM
CHARACTERISTICS
QUANTITY
TIMING
TYPE

13. FACTORS INFLUENCING COMPOSITION
• Time of day - Fat content highest early in the day &
lowest at night
• Mother’s diet - Milk usually light blue but the more fat
the more yellowish
• Mother’s emotional state - milk ejection reflex often
absent or erratic during periods of pain, fatigue, or
emotional distress
• Whether fore or hind milk - . “Fore” milk, 1st
milk
expressed is clear, thin & bluish reflecting low fat & high
water content but “Hind” milk or end milk is thick &
creamy white reflecting higher fat content
• Drugs - Atropine, opium, lead, iodides, barbiturates,
sulfonamides, INH & some antibiotics may be found in
milk after prolonged use or in maximum doses
• Smoking

14. DETERMINING ADEQUACY
• If infant is satisfied after each nursing
period
• Contented and sleeps 2-4 hours between
feedings
• Regularly and adequately gaining weight
• The “let-down” or milk ejection reflex in
the mother is an important sign

15. ADVANTAGES OF BREAST-FEEDING
• Proper quality & quantity
of nutrients
• Rates of growth better in
the 1st
3-4 months
• Anti-infective properties
universally accepted
• Prevents allergy due to
high IgA preventing
antigen absorption
• Contraceptive property,
high levels of prolactin
inhibit synthesis of
ovarian steroids causing
delay of ovulation &
pregnancy
1. Psychological advantages
a. Fosters mother-child relationship
b. Tactile contact makes babies
more secure, emotionally stable
c. A sense of fulfillment,
satisfaction & joy for the mother
2. Protective against
a. Necrotizing enterocolitis
b. Otitis media
c. Dental caries
3. Others:
• Safe, contains no pathogens
• Always at the right temperature
• Convenient & always available

16. ANTI-INFECTIVE PROPERTIES
a. Breast milk esp. colostrum
contains plenty of
antibodies
b. E. coli antibodies present
c. High % of lactose
stimulates Lactobacillus
bifidus
d. Lactoferrin binds iron &
inhibits growth of E. coli,
staphylococci & Candida
albicans
e. Lysozyme bacteriostatic
against
enterobacteriaceae &
staphylococcus species
f. Anti-staphylococcus factor
a. Lactoperoxidase kills streptococci &
enteric bacteria
b. Secretory IgA against intestinal
bacteria
c. Macrophages 90% of leucocytes,
involved in phagocytosis &
synthesis of bacteriostatic proteins:
lactoferrin, lysozyme &
complements C3, C4
d. Lymphocytes comprise 10%,
approximately 34% B-lymphocytes
responsible for synthesis of IgA
e. T-lymphocytes 50% against E. coli,
rubella, CMV & mumps viruses &
transfer delayed hypersensitivity

17. CONTRAINDICATIONS
• Absolute: chronic diseases like open TB, cardiac
diseases, thyrotoxicosis, advanced nephritis, mental &
seizure disorders
• Relative: when mother is taking anticoagulants,
antibiotics, steroids or potentially toxic substances like
benzene products
• Mechanical contraindications on the part of the
mother: retracted or oversized nipples
• Mechanical contraindications on the part of the
baby: congenital anomalies like harelip & cleft palate
but breast milk may be pumped & given
• Allergy should be proven

18. REASONS FOR NOT OR
STOPPING BREAST-FEEDING
1. Lack of motivation or preparation of mothers
2. Anxiety, fear & uncertainty in the mother
3. Aesthetic reasons
4. Status seeking & effective promotion of infant foods
5. Mothers work to increase & augment family income
6. Separate maternity & nursery wards
7. Milk formula easily sucked from the bottle nipple
8. Cultural milieu
9. Mothers who can’t despite all desires & attempts
10. Presence of contraindications

19. ANTENATAL TECHNIQUES
• Wear fitted maternity bra from 5th
month
• Daily bath enough for cleaning nipples, avoid soap,
alcohol & drying agents
• Rub nipples & areolae with little anhydrous lanolin to
make more supple
• Express colostrum from 7th
month by squeezing areola
between index finger & thumb about 3x each side
• Practice Hoffman’s maneuver (tactile stimulation by
thumb & opposing forefinger in the horizontal & vertical
planes) for flat or pseudo-inverted nipple

20. POSTNATAL PROCEDURES
• Breast-feeding maybe started about 30 min after NSD & 3-4 hrs
after C/S
• The baby should be comfortable, in semi-sitting position with lips
engaging considerable areola & breast not obstructing breathing
• The mother should be seated comfortably & relaxed (recumbent
position if preferred) with areola held between her index & middle
fingers or between thumb & index finger to control milk flow
• Baby obtains 95% of milk in the 1st
5 min & frequent feeds as well
as short feeds on alternate breasts ideal then burp after
• Teach mother how to break suction of baby when time to stop by
pressing on a portion of the breast near baby’s lips to let air into
mouth to prevent painful tagging between mother & child
minimizing sore nipples

21. Less digestible
Softer, smaller
a. Curds
High ratio of methionine
to cystine, higher levels
phenylalanine & tyrosine
Low ratio of methionine
to cystine, lower levels
phenylalanine & tyrosine
a. Casein
Mostly β-lactoglobulin,
some α-lactalbumin &
traces of lactoferrin
α-lactalbumin (40%)
lactoferrin (25%)
lysozyme (0.08%),
albumin (0.08%), IgA,
IgG, IgM (0.15%)
a. Whey proteins
20:80
60:40
a. Whey-to-casein
ratio
3.3%
1-1.5%
Proteins
Both have water content of 87-87.5% w/ sp. gr.
1.026-1.036 average being 1.031
Water content &
Specific gravity
Both have pH 6.8-7.4 w/ average of 7
pH
COW’S MILK
BREAST MILK
CONTENT

22. 4.8%
7%
Carbohydrates
mainly lactose
Steatorrhea may
occur
Contains bile-salt stimulated
lipase plus specific fatty acids,
hence, more efficient
a. Digestion &
absorption
4-5% of fat calories, hence,
better source of this
a. Linoleic acid
9%
1.3%
a. Volatile fatty acids
butyric, capric,
caproic & caprylic
Twice as much of the more
absorbable olein
a. Neutral fat or
triglycerides
palmitin, stearin &
olein
3.5% but varies w/ maternal
diet
Fats
COW’S MILK
BREAST MILK
CONTENT

23. Lesser
More vitamin C
a. Ascorbic acid
More thiamine & riboflavin
More niacin
a. B complex
Both contains large amounts of vitamin A, minimal
vitamin D & should be given vitamin K to prevent
hemorrhagic disease of the newborn
a. Fat-soluble
vitamins
Vitamins
Lower & lesser absorbed
Although low, sufficient
because better absorbed
a. Iron
Neonatal hypocalcemia
may occur
2:1
• Ca+2
/P-
ratio
Hypertonicity & acidosis
common
Hypotonic dehydration
a. With diarrhea
Need for extra water
Ensures free water
a. And water
0.7-0.75%
0.15-0.25%
Mineral content
COW’S MILK
BREAST MILK
CONTENT

24. WET NURSING
• Definition: Breast milk fed to an infant obtained from
a lactating woman other than the mother
• Purpose: For infants, like LBWs, who don’t seem to
do well with any other type of milk
• A good lactating woman should be able to supply
milk for 2-3 babies at same time including own
• A wet nurse should be in good health, have good
personal hygiene & enough milk for another infant in
addition to her own who is thriving well

25. ARTIFICIAL FEEDING
• Isocaloric: Infant formulas or breast milk substitutes contain
about 20 kcal/oz like breast milk
• Caloric requirements: The average caloric requirement of a FT
infant is about 80-120 kcal/kg during the 1st
few months of life &
100 kcal/kg by 1 yr
• Fluid requirements: During the 1st
6 months of life, about
130-190 ml/kg/day; as a rule, the infant regulates his or her own
fluid requirement provided adequate amounts mostly from orange
juice & other foods or water offered
• Number of feedings daily: For the 1st
month or 2, feedings
throughout 24-hr period, about 8 feedings/day but as quantity
increases, number of feedings decrease adjusting to family pattern
& by 9-12 months most infants satisfied with 3 meals a day

26. MILK FORMULAS
• Certified Milk. Milk drawn cooled to <70
C immediately & kept at
this temperature till delivery
a. Eliminates bovine tuberculosis, typhoid & other salmonella,
dysentery, streptococcus & staphylococcus
• Pasteurized Milk. Heating milk at 630
C for 30 min or for 15 sec
at 720
C followed by rapid cooling to 650
C.
 Destroys all pathogenic bacteria but only 99% of saprophytes
 Destroys 20% of vitamin C & 10% of thiamine
 Standards range from 5,000-10,000/ml to 50,000 non-
pathogenic bacteria/ml
 Should be kept at 100
C & do not use after 48 hrs
 Only fresh milk is pasteurized

27. MILK FORMULAS
• Homogenized Milk. Processing of milk through a fine aperture at
high pressure at pasteurization temperature so that fat globules
are broken down into a fine emulsion
 Prevents creaming & renders fat more easily assimilated
 Method used to incorporate vitamin D in milk
• Evaporated Milk. Cow’s milk vaporized at 55-600
C to about 50%
of its volume, homogenized, sealed in cans & autoclaved at 1160
C
for some time to destroy spores
a. Process can damage quality of protein
b. If can unopened, can keep for months without refrigeration
c. Lactalbumin less allergenic
d. 30 ml or 1 fl oz = 40 kcal

28. MILK FORMULAS
• Condensed Milk. Cow’s milk to which 45% cane sugar added
a. Carbohydrate content 60% when diluted 1:4
b. Percentage composition of proteins 1.6%, fat 1.6%,
carbohydrate 11% & minerals 0.36%
c. Used only for short periods of time if high caloric formula
needed since nutritionally “out of balance”
d. Less fat-soluble vitamins & vitamin C
e. Main advantages are keeping quality & cheap cost
• Dried Milk. Prepared by spraying whole or pasteurized milk into a
hot chamber at a very high speed so that water is volatized
immediately or by freeze-drying
a. Fine curds produced because protein altered
b. Vitamin C not affected

29. MILK FORMULAS
• Skimmed Dried Milk. Fat removed before milk is dried so that fat
content only 0.05%
a. Half-skimmed dried milk has fat content of 1.5%
b. Useful for fat intolerance, diarrhea or some prematures
• Fermented Milk. Acidity of sour milk responsible for changing of the
casein curds
 Buttermilk. Milk allowed to turn sour by nature & its fat removed
by churning; since frequently contaminated, sterile skimmed milk
is inoculated with some lactic-acid producing organisms
(Lactobacillus acidophilus, L. bulgaricus, or Streptococcus lacticus)
 Fermented Whole milk. After inoculation, milk incubated at
27-30o
C for 6-12 hrs after which refrigerated for several days
 Protein Milk. Introduced by Finkelstein for treatment of diarrheas

30. MILK FORMULAS
• Acid Milk. Prepared by addition of dilute mineral or organic acids
to the milk, such as lactic acid milk popularized by Marriott
a. Overcomes buffer value of cow’s milk
b. Bactericidal effect in stomach & duodenum
c. May cause acidosis in infants
• Filled Milk. Fat content of whole milk is replaced by vegetable oil,
coconut oil & corn oil & this increases the amount of saturated
fatty acids
• Recombined Milk. Separated non-aqueous ingredients mixed
together with or without water, e.g. in condensed milk
recombination, butterfat & non-fat milk solids are put together
again

31. MILK FORMULAS
• Reconstituted Milk. Remaking of any milk product to
approximate the composition of fresh cow’s milk, hence, for
powdered milk, all that is needed is water
• Follow-on Milk Formulas. Food intended for use as a liquid part
of the weaning diet for the infant from the 6th
month onwards & for
children between 12-36 months of age
a. Questions raised about the high protein content
b. Risk of hypernatremic dehydration due to high potential renal
solute load
c. However, beneficial in places where supplementary foods are
low in protein

32. MILK FORMULAS
• Special Milk Formulas. Where either the carbohydrate, protein,
fat or all these components have been altered to address specific
needs
 Phenylalanine-free. Milk formula for phenylketonuria
 Lactose-free Formulas. For lactose intolerance or
galactosemia
 Soy formulas/Protein Hydrolysates. For infants with cow’s
milk allergy
 Powdered Protein. For prematures or debilitated infants or
those with diarrhea

33. NOT RECOMMENDED
FOR INFANTS
• Whole Cow’s Milk
a. Protein content much higher than in breast milk 21% versus
7-16%, thus, increasing solute load
b. Low in iron
c. Use may result in occult blood loss in stools
• Skimmed Milk & Low Fat Milk
a. Very low fat content
b. Deficient in vitamin C & iron
• Goat’s Milk
a. Just as antigenic as cow’s milk
b. High protein content may result in increased renal solute load
c. Deficient in folic acid & iron
d. Carbohydrate content 25% versus 35-65% in breast milk

34. SUPPLEMENTARY AND
COMPLEMENTARY FEEDINGS
• Supplementary Feedings
 Feedings provided in place of breastfeeding
 Any food given prior to 6 months, the
recommended duration of exclusive feeding
 May include expressed or banked breast milk
• Complementary Feedings
 Milk feedings given in addition to breastfeeding
or replacement foods (non-milk feedings)
 Foods given in addition to breastfeeding after 6
months needed for adequate nutrition

35. WEANING
• Definition: The process of introducing any non-milk food
into the infant’s diet, irrespective of whether or not
breast- or bottle-feeding continues
• Introduction of solids usually done at about 4-6
months of age because:
a. Milk supply may no longer meet the nutrient
requirements for growth
b. Intestinal tract better able to handle foreign proteins
c. Kidneys better able to tolerate increased protein
loads
d. The infant exhibits developmental readiness

36. DEVELOPMENTAL READINESS
FOR WEANING
• Able to sit with support or briefly
• Better head control
• Better oral motor coordination (loss of
extrusion reflex)
• Better able to communicate degree of
satisfaction

37. WEANING FOODS
• Initial weaning foods are usually cereals, pureed or mashed
fruits & vegetables and semi-solids
• Ground fresh beef, liver or strained canned meats may be
given initially by 6 months of age
• When infant shows “gumming” or develops chewing motions,
usually at 6-8 months of age, chewable biscuits & succulent
solids may be introduced
• Egg white, chicken & similar highly antigenic foods should be
introduced with caution during the second 6 months to
observe for & minimize allergic manifestations
• Lifelong dietary habits may become established at weaning
periods, hence, excessive salt & sugar intake should be
discouraged

38. WEANING FOODS
• By 8 months, most infants can also eat "finger foods" (snacks
that can be eaten by children alone)
• By 12 months, most children can eat the same types of foods
as consumed by the rest of the family
• Avoid foods that may cause choking (i.e., items that have
shape and/or consistency that may cause them to become
lodged in the trachea like nuts, grapes, raw carrots)
• Avoid giving drinks with low nutrient value, such as tea, coffee
and sugary drinks such as soda
• Limit the amount of juice offered so as to avoid displacing more
nutrient-rich foods

39. WHAT IS A “HEALTHY” DIET?
• The Dietary Guidelines for Americans, 2005,
describe a healthy diet as one that
 Emphasizes fruits, vegetables, whole grains
and fat-free or low-fat milk and milk products
 Includes lean meats, poultry, fish, beans,
eggs and nuts
 Is low in saturated fats, trans-fats,
cholesterol, salt (sodium) and added sugars

40. WHAT IS A “HEALTHY” DIET?
• The Food Guide Pyramid incorporates current dietary
guidelines with strong focus on activity
• “MyPyramid” indicates that nutrient needs vary as a
function of age, sex, weight, height and level of
activity
• The goal is to support normal rates of weight gain
without excessive fat deposition
• The recommendations in the Dietary Guidelines and
in MyPyramid are for the general public >2 years of
age

42. Very
Active
Moderately Active
(30–60 min of
vigorous activity/day)
Inactive
(<30 min of
vigorous
activity/day)
Needed by a
6-yr-old Boy
5
5
4
Meat, beans
(oz/day)
3
3
2
Milk
(cups/day)
1.5
1.5
1.5
Fruits
(cups/day)
2.5
2
1.5
Vegetables
(cups/day)
6
5
5
Grains
(oz/day)
1,800
1,600
1,400
Energy
(kcal/day)
Daily Intakes of Each Food Group

43. WHAT IS A “HEALTHY” DIET?
• The National Cholesterol Education Program and the
American Heart Association Step I Diet recommends:
 Dietary fat to about 30% of total daily energy intake
 Saturated fatty acids <10% of energy
 Cholesterol <100 mg/1,000 kcal
 PUFA 7–8% of energy
 Monounsaturated fatty acids 12–13%
• To decrease atherosclerotic heart disease in adulthood
and may be effective in preventing obesity

44. Estimated Amounts of Caloriesa
1,600-2,000
2,000-2,600
2,800-3,200
3,000
2,800-3,000
2,400-2,800
1,400-1,600
1,800-2,200
2,400-2,800
2,600-2,800
2,400-2,600
2,200-2,400
1,400
1,800
2,200
2,400
2,200
2,000
4-8
9-13
14-18
19-30
31-50
51+
1,400-1,800
1,800-2,200
2,400
2,400
2,200
2,000-2,200
1,400-1,600
1,600-2,000
2,000
2,000-2,200
2,000
1,800
1,200
1,600
1,800
2,000
1,800
1,600
4-8
9-13
14-18
19-30
31-50
51+
Male
Female
1,000-1,400
1,000-1,400
1,000
2-3
Child
Actived
Moderately Activec
Sedentaryb
Age (years)
Gender
a
Based on EER from IOM DRIs macronutrients report, 2002, calculated by gender, age and activity level for
reference-sized individuals. "Reference size," is based on median height and weight for ages up to 18 yr and
median height and weight for that height to give a BMI of 21.5 for adult females and 22.5 for adult males.
b
Sedentary means a lifestyle that includes only light physical activity associated with typical day-to-day life.
c
Moderately active means a lifestyle that includes physical activity equivalent to walking about 1.5-3 miles/
day at 3-4 miles/hour, in addition to the light physical activity associated with typical day-to-day life
d
Active means a lifestyle that includes physical activity equivalent to walking >3 miles/day at 3-4 miles/hour,
in addition to the light physical activity associated with typical day-to-day life.

45. As point of reference: 3 ounces lean beef (the size of a deck of cards) or poultry =
25 g protein; 3 ounces fish or 1 cup soybeans = 20 g protein; 1 cup milk or yogurt
= 8 g protein; 1 egg or 1 ounce cheese=6 g protein; 1 cup legumes=15 g protein;
cereals, grains, nuts and vegetables = 2 g protein per serving
0.85 (or 46 g/day of protein)
0.80 (or 46 g/day of protein)
14-18 yr (RDA)
19-30 yr (RDA)
Females
0.85 (or 52 g/day of protein)
0.80 (or 56 g/day of protein)
14-18 yr (RDA)
19-30 yr (RDA)
1.2
16-19 yr
Males
1.5
7-15 yr
0.95 (or 34 g/day of protein)
9-13 yr (RDA)
2
3-6 yr
0.95 (or 19 g/day of protein)
4-8 yr (RDA)
2.5
1-2 yr
1.05 (or 13 g/day of protein)
1-3 yr (RDA)
3
6-11 mo
1.2 (or 11 g/day of protein)
7-12 mo (RDA)
3.5
0-5 mo
1.52
0-6 mo (AI)
1978 FNRI Publications, Daily
Requirements of Filipinos
(g/kg BW/day)
2005 Dietary Reference Intakes, U. S. Food and
Nutrition Board, National Academy of Sciences
(g/kg BW/day)
Daily Protein Requirement

47. The positive thinker sees the invisible, feels the
intangible, and achieves the impossible.