Principles and Practice of Infant Feeding (Paperback)

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1922 Excerpt: ...raising its caloric value without decreasing its efficacy, at the first feeding. After three or four weeks, in both mixtures, it is usually safe to replace them in part or entirely by a suitable milk formula for a child of a given age. It is usually wise to reduce the sugar in the formula during the first days of the new feeding. When it is not practical to prepare the lactic acid milk or the albumin milk in the home, the albumin milk may be used in the dry form, in which it can be obtained on the market (See Appendix). The protein content of the sweet milk mixtures can also be increased when desired by the addition of one of the casein products which are now to be obtained in quantities varying from 1 to 3 per cent. of the milk content in the mixture (See Appendix). For the treatment of the severe types with toxic symptoms, see Anhydremia. The treatment of enteral infections is discussed in the chapter on Infection and Nutrition. Chronic Cases. In treatment of chronic forms there is no indication for underfeeding. Since here there is no transitory weakness, but a chronic weakness of tolerance, the additional trauma of starvation would have an unfavorable influence. Fats must be reduced. Skim milk, buttermilk and albumin milk are often better taken than whole milk mixtures. Carbohydrates are to be reduced to the infant's minimal needs (two to four grams per pound body weight), and the less easily assimilable carbohydrates may be replaced by those that are more easily assimilated (maltose-dextrin mixtures or corn syrup). If this does not improve the stools, then nursing on the breast is necessary. The quantities of foods taken should be carefully measured and recorded to prevent prolonged underfeeding with the hope that when the child becomes older the toler...