INDEX
1.- FEEDING CALCIUM NATURAL TREATMENT - CHILDREN
2.- FEEDING CHOCOLATE - CHILDREN
3.- FEEDING CHOLESTEROL - CHILDREN
4.- FEEDING GLUTEN - CHILDREN
5.- FEEDING ICE CREAMS - CHILDREN
6.- FEEDING IRON - CHILDREN
7.- FEEDING IODINE - CHILDREN
8.- FEEDING JUICES - CHILDREN
9.- FEEDING PHOSPHORUS - CHILDREN
10.- FEEDING YOGURT - CHILDREN

1.- FEEDING CALCIUM NATURAL TREATMENT - CHILDREN

As much the children as the adult people need great amounts calcium to assure many activities the human body. The organism does not produce it, reason for which we must contribute it with the feeding. Whenever the food ingestion is balanced, they do not need complements or additional measures. The foods with contained calcium major are the milky products, the fruits droughts, the sardines and the anchovies; already in smaller proportion in vegetables and dark green vegetables (spinach, beet, brócoli).

Functions:
• It fortifies the bones, teeth and encías.
• Aid in the regularity of the cardiac frequency, and in the transmission of nervous impulses.
• It prevents cardiovascular diseases, diminishes the cholesterol levels in blood.
• It prevents the cramps in the corporal musculatura.
• He is preventive before diseases like the cancer.
• It contributes to reduce the arterial tension in people with arterial hypertension.
• It prevents the osteoporosis
• It maintains the skin healthy.
• During the pregnancy it reduces the incidence of preeclampsia(gestacional hypertension or increase of the arterial pressure with edema and/or protenuria, proteins in urine, that happens after the 20 week of gestation).

Prescription for the kid:
Banana tap To divide the banana green in thin slices and to put them to dry the sun until they are toasts. To grind and to boil with milk during 10 minutes.

Avoids
To give the children Chemical soda waters, juice, canning, white bread, chemical candies, sausages, mortadellas, caramels, chocolates, spirits, etc.

2.- FEEDING CHOCOLATE - CHILDREN

The chocolate is the food that is obtained mixing sugar with two products derived from the manipulation of the seeds of the cacao: a solid matter (it grazes of cacao) and a greasy matter (the cacao butter). From this basic combination, the different types from chocolate are elaborated, that depend on the proportion between these elements and its mixture or not with other products such as milk and fruits droughts. Therefore he is comprehensible that has high caloric value 550 kilocalories by each 100 grams. The boy does not have to take in east excess product.

• The cacao: The cacao is most important of the chocolate since this substance is very useful for the organism mainly for the bones.
• Conservation: In order to conserve his properties it is necessary to maintain them in fresh place without dark humidity and. As it loses its vitality is put of white color the chocolate.
• The tea with chocolate must interfere once to the week and at the most it must be accompanied by one ounce along with inlay sandwiches.

3.- FEEDING CHOLESTEROL - CHILDREN

A great part of the cholesterol especially comes from the diet and from foods of origin animal. Another percentage of cholesterol is synthesized in the organism. Once used it is eliminated with the biliary juice. When it is provided much cholesterol to the organism this floods the blood and slowly begins to obstruct the arteries.

To prevent cholesterol
• Analysis: To realise blood analysis from time to time to make specific the    cholesterol levels.
• Diet: To control the diet, especially the consumption of frituras, fast    food, inlays and foods with animal fat.
• Exercises: Practices to favor it of a regular physical activity.
• Fruits droughts: To give to the boy a pair him of times per week 7    fruits droughts like nuts, almonds, etc.
• Cereals: To take rich cereal breakfast and inlay poor man.
• Olive oil: To add olive oil in the salads cooked foods, etc.

4.- FEEDING GLUTEN - CHILDREN

Component of some cereals, like the wheat and the rye, that can cause intestinal alterations in the people who present/display intolerance to the same. The enteropatía by gluten usually has as it bases fundamental, a congenital error in the metabolism, when the gluten arrives at the intestine not only is absorbed, but also that alters to the mucosa or internal wall of the thin intestine and facilitates the appearance of diverse symptoms. It could have vomits and anemia for want of iron. The gluten is in the majority of cereals like wheat, barley or rye.

There are cereals that do not contain gluten:

• Rice, in all varieties
• Maize
• Sarraceno wheat or buckwheat
• Oats: Although does not contain gluten and usually one wears out jointly    with other cereals that have yes it.
• Quinua: It is an Andean cereal.
• Amaranth: Andean cereal.
• Soybean: It does not contain gluten either.
• Seeds of Sunflower.

Recommendations
• The soybean can be a good substitute of cereals.
• To read the labels well to avoid cereals.
• To eliminate the milk and milky products of the diet of drinks and to    replace it by soybean milk or something similar.
• To administer small vitaminic supplements; especially the vitamin To, B, D    and K; also iron and folic acid.

5.- FEEDING ICE CREAMS - CHILDREN

In its simpler form, the ice cream, sherbet or frozen cream are a congealed dessert milk fact, cream or custard, fruits or combined syrups of fruit with saborizantes, sweeteners and sugar. Generally the products used in their elaboration are: milk milk, sugar, sweeteners, cream, egg, fruits, chocolate, fruits droughts, yogurt, mineral water and estabilizantes. The preferred flavors but are; it hemstitches, chocolate, Neapolitan, india berry/mills, lúcuma. The ice cream is one of desserts of greater consumption. There are many types of ice creams:
• Of water (hailed sherbets, poles)
• Of milk or cream (they include milk, cream of diverse types according to the taste skimmed milk, greasy nonmilky, honey, mantecado).
• Special (like the one of yogurt, dietetic to replace the sugar with sweetener, other pieces of fruit), etc.

6.- FEEDING IRON - CHILDREN

This micromineral or trace element, take part in the formation of the hemoglobina and red blood cells, like thus also in the enzymatic activity of the organism. Since it participates in the formation of the hemoglobina of plus this saying that it transports oxygen in blood and that is important for the correct operation of the respiratory chain and collaborates with the growth and development of smallest. The reserves of this mineral are in the liver, the spleen and the bony marrow. Also this situation can occur because the foods that the boy consumes do not replace the iron that its organism spends daily. All the small ones need great amount iron; its deficiency delays the growth and generates certain alteration of the mental development.

Recommendations:
• String beans: The foods that reduce the absorption of the iron in the intestine are the string beans.
• Oats: The regular oats consumption assures an important contribution iron.
• Watercresses: To consume Watercresses in salads or accompanied in other paltos.
• Meat: To consume meat in the meals.
• Meals: To suppress to great amounts of tea or coffee with the meals.
• Spinach: The foods that reduce the absorption of the iron in the    intestine are the spinach.
• Selection: To select foods (potatoes, brócoli, soybean, tomato, carrot,pumpkin, avocado, beet, cherry, etc.)
• Vitamins: To try to give Vitamin C in each food,
• Vinegar: Not to use excess of acetic acid (vinegar).
• Blackberry and Raspberry, are very rich iron fruits, is absorbed easily of the intestine until red blood cells.
Note: New born they count on   acquired iron reserves during the pregnancy, with which they cover its    needs until the third month.

7.- FEEDING IODINE - CHILDREN

The iodine to the equal, that the calcium or the iron, is an essential element in small amounts but that the human body cannot make. Recent investigations certifican that the iodine is fundamental in the maturation of mental functions like the memory, intelligence, the capacity of attention, etc. The main iodine sources are: Vegetables, fruits, seafood, fish, marine seaweed and iodized salt.

They contain Iodine:
• Garlic: Crude in dust, like the presented/displayed one inside capsules, it    is possible to be contributed mixed with the food.
• Marine seaweed: Especially they have a high iodine content.
• Baths of sea: being the water of very rich iodine sea.
• Watercress: To prepare watercress salad, its leaves of easy assimilation,   they are very rich in iodine.
• Onion: He is essential to add to the meals.
• Seafood: To consume seafood.
• Fish: It is a food that contains iodine.
• Radishes: To prepare in salads.
• Iodized salt: is used in the preparation of meals assures great part the daily needs.
• Mushrooms: They contain iodine. They make difficult the absorption of iodine:
• Other foods that make difficult to the absorption of iodine vegetables, the cabbage, the turnips, the mustard, the nuts, the yucca and the    cabbages. Benefits that the Iodine has:
• Not to lack this mineral to have a good operation of tiroidea hormone.
• It stimulates the good operation of our metabolism.
• To have good operation of our nervous system.
• It regulates our energy level and a good cellular operation.
• It facilitates that our body burns the excess of fat.
• It takes care of the nails, hair and teeth.
• It is used to clean and to disinfect the wounds.

8.- FEEDING JUICES - CHILDREN

The juices are used in the fruits since its water content is very lifted and the amount of greater juice. Also they are possible to be used coming from vegetables, vegetables, etc. The children must feed themselves daily on juices of the variable form but so that they do not become bored. By his nutritious value it is necessary to give preference to vegetables because they represent another form (besides papillas or the whole spanish stews) to present/display these foods.

Characteristics
• It must be consumed immediately after being preparations.
• In case they are due to conserve during hours, we must do it in fresh places, within an opaque container or of dark crystal (it cúbrase outside by with aluminum paper covering the light).
• Flavor, if is a little disagreeable for the boy, can be added a little sugar to him, drops of orange essence, a little similar cacao or substances that were pleasant for the small one.
• It tries to present/display juices with an pleasant aspect adding a personal touch so that the boy becomes familiar with them and emotions when eating them.
• Fresh, the nutritious value has juices to room temperature or a little fresh.
• The juices are very good to alleviate different diseases. For that reason we must be used to them consuming juices.

9.- FEEDING PHOSPHORUS - CHILDREN

The phosphorus takes part in the formation and the maintenance of the bones, the development of the teeth, the normal secretion of maternal milk, the formation of muscular weaves and the cellular metabolism. From it is absorbed by the intestine to reaching different organs from the body. Example; it is united with calcium to form salts that form the structure and weaves of the bones, substances that renew constantly. It is possible to be incorporated to the organism through consumption of meats, eggs, milky, dry fruits, grain integrals and vegetables. A sensible feeding contributes the phosphorus that the body needs, without needing resorting to supplements. The natural form of elimination of this of the organism is the urine. The symptoms of absence of this are; decay, weakness, tremors and disartria, and in some cases anorexy and you disorder respiratory.

The majors phosphorus sources are:
• Milky and the derivatives of milk: They contain high amounts of phosphorus and calcium.
• Lentils and fruits droughts: Also it contains high amount of phosphorus and calcium but its intestinal absorption is but difficult.
• Meat and fish: They contain much phosphorus.

Note:
Not to exceed too much in the phosphorus supplements because the mineralization of the bones can also be obstructed and some renal alteration.

10.- FEEDING YOGURT - CHILDREN

Yogurt is a derivative of the milk that is obtained when adding to boiled milk, finds out or skimmed the ferments which they degrade the lactose they transform and it into lactic acid. It is a milky food that is obtained by means of the bacterial fermentation of milk. Its texture and so particular flavor come dice to him by the conversion from the lactose (sugar of milk) in lactic acid. Nowadays yogurt is elaborated with different types from milk, with fruits and varied flavors. The preparation of this food requires of the presence of microorganisms (bacteria) healthful in milk, under optimal temperatures and conditions. When these characteristics are obtained, the function of those bacteria begins, that is, the one to ingest the lactose, that is to say sugars of milk. After that ingestion and digestion lactic acid is freed as remainder product, that acid, or acidity, is what generates that the proteins precipitate forming I coagulate or dumbfounded.

Characteristics of yogurt:
• Advisable: For the children it is to take one to the day or every two days.
•  Intolerance to the lactose: Natural yogurts, because the gastric casting and its elevated content in lactasa slow.
• Calcium source: He is one of the foods that majors amounts it includes, although below cheeses, cacao and fruits droughts.
• Natural: It chooses natural yogurts to which it can add to pieces of fruit or cacao. The whole milk elaborated ones are preferable.
• Preferable: The best ones are the natural ones or of fruit, but with pieces. Not to confuse with a simple milky dessert.
• It regularizes: The function of the intestine, being useful to control diarrhoeas, constipation and even excess of gases.