Suplementação de glutamina na recuperação da flora intestinal / Glutamine supplementation in gut flora recovery / La suplementación con glutamina en la recuperación de la flora intestinal

Objetivo: evidenciar através de uma revisão integrativa os resultados clínicos atuais da suplementação de glutamina na melhora da saúde intestinal, através de sintomas e exames bioquímicos. Método: Revisão integrativa da literatura realizada no período de setembro de de 2021 nas bases de dados Pubmed e Scielo. Resultados: Foi realizado uma busca pelos descritores em saúde determinados e foram selecionadas 08 produções cientificas que atenderam os critérios de inclusão. Conclusão: Sugere-se novas pesquisas que elucidem as dosagens, efeitos colaterais e respostas terapêuticas da glutamina sobre parâmetros de saúde intestinal.

Objective: to evidence through an integrative review the current clinical results of glutamine supplementation in the improvement of intestinal health, through symptoms and biochemical tests. Method: Integrative review of the literature conducted in the period of September 2021 in the Pubmed and Scielo databases. Results: A search was performed for the defined health descriptors and 08 scientific productions were selected that met the inclusion criteria. Conclusion: Further research is suggested to elucidate the dosages, side effects and therapeutic responses of glutamine on intestinal health parameters.

Objetivo: evidenciar a través de una revisión integradora los resultados clínicos actuales de la suplementación con glutamina en la mejora de la salud intestinal, a través de síntomas y pruebas bioquímicas. Método: Revisión integradora de la literatura realizada en el periodo de septiembre de 2021 en las bases de datos Pubmed y Scielo. Resultados: Se realizó una búsqueda de los descriptores de salud definidos y se seleccionaron 08 producciones científicas que cumplieron con los criterios de inclusión. Conclusión: Se sugiere investigación adicional para dilucidar las dosis, los efectos secundarios y las respuestas terapéuticas de la glutamina en los parámetros de salud intestinal.

Survey on utilization and demand for national food composition database / 한국영양학회지

PURPOSE: This study was performed to evaluate the utilization of a current national Food Composition Database (FCDB) and to investigate demand for nutrients that should be added or supplemented in order to expand the national FCDB. METHODS: Surveys were constructed based on the utilization of FCDB, use of a food and nutrition analysis program, utilization and importance of nutritional ingredients, and nutritional ingredients desired to be supplemented in the national FCDB. Self-administered surveys were obtained from 349 food and nutrition specialists, including dietitians, nutrition teachers, food industry workers, professors, and researcher. RESULTS: Exactly 73.6% of respondents used the FCDB, and 90.5% experienced using various food and nutrition analysis programs. Professors and researchers frequently utilized protein, carbohydrate, and lipid nutrients in the FCDB. Among vitamins, vitamin C, vitamin A, and vitamin D were frequently used. Among minerals, sodium and calcium were highly used. Among the subjects, 17.4% of subjects have used phytochemical DB. Carotenoids, anthocyanins, and isoflavones among phytochemicals were frequently used, in that order. Respondents desired an additional data on sugars, vitamin D, folic acid, selenium, iodine, dietary fiber, vitamin B12, and carotenoids in the FCDB. CONCLUSION: The survey results indicate that the current FCDB is actively used for various purposes, although it is necessary to construct a national nutrition database with additional nutrients.

Awareness, Satisfaction, and Usage Patterns of Female-Consumers for Food-Nutrition Labeling in Busan

This study was conducted to compare the awareness, satisfaction, and usage patterns of female-consumers for food-nutrition labeling in Busan. The survey was conducted from April 15 to June 10, 2018 by questionnaire. Degree of perception of food-nutrition labeling was higher among individuals in their 30s, 40s and 50s than those in their 20s, 60s and 70s. The score of verification degree was highest among respondents in their 40s and lowest among those in their 20s and 70s. Degree of demand of individuals in their 70s was lower than that of those in their 60s. Degree of reliability of individuals in their 30s, 40s and 50s was higher than that of those in their 20s, 60s, 70s. Satisfaction degree did not differ significantly among groups. Overall the most common reason to review food labeling was ‘to confirm expiry date’ (30.8%). Among those in their 20s, the main reason for reviewing nutrition labeling was ‘weight control’, while it was ‘nutrients’ among those in their 30s, 40s, 50s, and 60s, and ‘health improvement’ among those in their 70s. Additionally, 51.3% of the subjects reported that the major reason for difficulty understanding the labeling was ‘small letter, various form’. The demand for nutrient contents was highest in sodium. Age was negatively correlated with perception of food-nutrition labeling, demand, need for education and publicity, and nutrition knowledge (P < 0.01), whereas it was positively correlated with dietary attitude (P < 0.01). There was a strong correlation between demand for food-nutrition labeling and the need for education and publicity regarding food-nutrition labeling (r=0.546). Therefore, education materials and improvement plans based on age should be developed and implemented to inspire individuals to choose more nutritious food and develop a healthy dietary life.

Evaluating The Implementation Of A Canteen-Based Food Nutrition Intervention Among Schoolchildren: A Prospective Intervention Study

@#Background: School children are at great risk of nutrition-related chronic diseases. Their eating pattern in school is influenced by the availability of food served within the school environment. The purpose of this paper was to determine the effectiveness of a canteen-based food nutrition intervention, designed according to the theory of planned behaviour, on the knowledge, perception and choices of healthy food among primary schoolchildren. Methods: This was a prospective intervention study using a two-group design. Six school canteens from the ninety-eight primary schools were randomly allocated to an intervention group or a control group. All the food handlers in the intervention group were given a twelve-week training course in food nutrition. On the completion of the course, 293 Standard Six students from these schools, were interviewed with a nutritional questionnaire on food in their school canteens. The training programme for the intervention group and the questionnaire for the students were developed and validated for the study, and a power calculation made for the sample size of students.Results: The students in both groups were homogeneous in gender and body mass. The mean body mass index (BMI) was 19.26 (SD: 0.38) and 19.47 (SD: 0.39) for the intervention and the control group respectively. There were more schoolchildren in the intervention group who purchased foods in school canteens (p 0.0036)of milk and milk products (p 0.034), and white rice (p<0.001). Fewer purchased fast food (p<0.001), and more had a better perception towards serving of healthy food (p 0.001). There were no significant differences in the knowledge level (p 0.095) and purchased fruit (p 0.557) between the groups. Conclusion: A school-based nutrition programme was associated with significant improvement in the perception of students towards foods served in school canteens and in their choices of healthy food. The study provided a framework for the design and implementation of future food nutrition intervention in school canteens.

¿Cómo aumentar el consumo de leguminosas en la población Chilena? / How can legume consumption be increased in the Chilean population?

RESUMEN En las últimas décadas la obesidad se ha transformado en uno de los mayores problemas de salud pública a nivel mundial. En Chile más del 50% de los niños de pre kinder y 1° año básico tienen exceso de peso. Esto ha motivado acciones para fomentar la alimentación saludable, como la Ley 20.606, las Guias Alimentarias Chilenas del año 2013 y la incorporación de alimentos saludables en el Programa de Alimentación Escolar. A pesar de lo anterior, se observó un aumento del consumo aparente de alimentos procesados de alta densidad energética, grasas saturadas, sodio y de azúcares agregados, perdiendo importancia los alimentos naturales (verduras, frutas y legumbres). Las legumbres han presentado un consumo decreciente desde 1987, llegando a consumir menos de kilo/hogar al mes. Por otro lado, existe una clara aceptación del consumo de legumbres en los niños, a pesar de desconocer las recomendaciones de consumo, y un rechazo a su preparación en el hogar por las madres, indicando el poco apoyo del hogar a la adquisición de este saludable hábito en los niños. A pesar de las estrategias establecidas para aumentar el consumo de legumbres, estas han sido escasas y con baja cobertura. Se ha demostrado que la escuela es importante en el desarrollo de estilos de vida saludables, al igual que un ambiente familiar que los fomente.

ABSTRACT In recent decades, obesity has become one of the biggest public health problems worldwide. In Chile, more than 50% of pre-school and 1st-grade students are overweight. This has led to a series of actions to promote healthy eating in the Chilean population, such as the 20,606 law, the 2013 Chilean Dietary Guidelines and the incorporation of healthy foods into the school food program. Despite these efforts there has been an increase in the consumption of high energy density processed foods, saturated fats, sodium and added sugars, and a decrease in the consumption of natural foods (vegetables, fruits and legumes). Legume consumption has been decreasing since 1987, with current consumption averaging less than 1 kilogram per home per month. On the other hand, there is a clear acceptance of legume consumption by children, despite not knowing recommended consumption. At the same time, mothers demonstrate a rejection to legume preparation in the home; indicating how little support there is in the home for children to acquire this healthy eating habit. Strategies to increase the consumption of legumes have been few and have had low coverage. It has been shown that the school environment is important in developing healthy lifestyles in children, as is a family environment that promotes healthy lifestyles.

Avaliação nutricional de usuários atendidos em um Centro de Atenção Psicossocial (CAPS) / Nutritional assessment of patients attended in a Psychosocial Care Center (CAPS)

Introdução: A avaliação do estado nutricional permite determinar o tratamento, prevenção de comorbidades futuras e a melhoria na qualidade de vida dos indivíduos, características essen- ciais no tratamento das doenças mentais. Objetivo: Avaliar o estado nutricional e o consumo alimentar de usuários atendidos em um Centro de Atenção Psicossocial (CAPS). Método: Estudo transversal, de cunho quantitativo, realizado com usuários atendidos em um Centro de Atenção Psicossocial, entre maio e dezembro de 2015. Os dados clínicos foram obtidos pela análise de prontuário, avaliação do estado nutricional com uso da antropometria (Índice de Massa Corporal - IMC - e circunferência abdominal), do consumo alimentar (recordatório 24h), analisado com o uso do software Virtual Nutri Plus® 2.0. A intervenção nutricional foi realizada por meio de ativi- dade lúdica desenvolvida pela pesquisadora. A análise estatística foi realizada com o programa Statistical Package for the Social Sciences (SPSS) e os gráficos foram construídos utilizando-se o software GraphPad Prism 6®. Resultados: A amostra foi composta por 15 usuários do CAPS, prevalência de mulheres (70,58%), média de idade 46,1 anos, IMC médio de 29,5 kg/m2. O consumo alimentar de lipídios foi prevalente, apesar de não haver resultado significativo na melhoria do consumo calórico e de macronutrientes pré e pós-intervenção nutricional com esta população. Mas as mudanças comportamentais relacionadas ao fracionamento das refeições e ao consumo de água (p≤0,01) tiveram aumento significativo após a intervenção nutricional. Conclusões: A avaliação do estado nutricional e do consumo alimentar, associados à intervenção nutricional, são de suma importância na detecção precoce de alterações associadas à exposição aos antipsicóticos, para a melhoria da qualidade de vida, assim como para desenvolvimento da autonomia dos usuários do CAPS.(AU)

Introduction: The assessment of nutritional status to determine the treatment, prevention of future comorbidities and improving the quality of life of individuals, essential features in the treatment of mental illness. Objective: To evaluate the nutritional status and dietary intake of users attended in a Psychosocial Care Center (CAPS). Methods: Cross-sectional study, quantitative nature carried out with users attended at a Psychosocial Care Center, from May to December 2015. Clinical data were obtained from medical records analysis, assessment of nutritional status by anthropometry (Body Mass Index - BMI - and waist circumference) food consumption (recall 24h), analyzed using the Virtual Nutri Plus® 2.0 software. The nutritional intervention was performed through ludic activity developed by the researcher. Statistical analysis was performed using the Statistical Package for Social Sciences (SPSS) and the graphs were constructed using the GraphPad Prism software 6®. Results: The sample consisted of 15 members of the CAPS, prevalence of women 70.58%, mean age 46.1 years, mean BMI of 29.5 kg/m2. Dietary fat intake was prevalent, though no significant results in improving the caloric intake and macronutrient pre and post nutritional intervention with this population. But the behavioral changes related to the division of food and water consumption (p≤0.01) had a significant increase after the end nutricional. Conclusions: The assessment of nutritional status and food intake associated with nutritional intervention, are very important in the early detection of changes associated with exposure to antipsychotics, to improve the quality of life, as well as development of the autonomy of CAPS users.(AU)

Productos finales de glicación avanzada (AGEs) y su importancia en enfermedades crónicas relacionadas con la nutrición / Advanced glycation end products (AGEs) and its importance in chronic diseases related to nutrition

Maillard reaction occurs when reducing sugars react in a non-enzymatic way with amino groups from proteins, lipids and nucleic acids. Products of this reaction are known as Advanced Glycation End Products (AGEs). These products are formed from endogenous sources (within the body) and exogenously (produced in food preparation, as well as those supported in their formation by tobacco smoke). In the food industry this reaction is known as “browning” and is directly related to cooking time of these, affecting its color and flavor. After food preparation and the formation of exogenous AGEs, these are absorbed in the digestive tract and are part of the pool of total body AGEs. AGEs alter structure and function of molecules and increase oxidative stress in biological systems. AGEs generally refers to non-reactive terminal products as CML (3,4-Ne carboxymethyl-lysine), but alsoincludes intermediate or precursor of AGEs as 3DG (3-deoxyglucosone), or MGO (methyl -glyoxal) and its derivatives. Glycation corresponds to a non-enzymatic glycosylation. This process contributes to protein post-translational modification. This process causes quantitative and qualitative changes in the extracellular matrix components which can affect cell adhesion, growth, and others. The process of protein glycation has been associated with development mechanisms of various diseases and complications such as retinopathy, nephropathy and neuropathy associated with diabetes, macrovascular disease, Alzheimer’s disease, cataracts, and aging.

Reference serving sizes for the Brazilian population: An analysis of processed food labels / Porção de referência para a população brasileira: uma análise considerando rótulos de alimentos industrializados

OBJECTIVE: To compare serving sizes reported on processed food labels with reference serving sizes according to nutrition labeling legislation and the "Food Guide for the Brazilian Population". METHODS: This cross-sectional study analyzed the labels of 2,072 processed foods in a supermarket of Florianópolis, Santa Caratina, Brazil. The foods were classified according to the Brazilian food labeling legislation. Central tendency and variability values were calculated for the serving sizes and energy values reported on the labels, as well as the ratio between the reported and reference energy value. The Spearman correlation test was performed between the reference serving size and the reference energy density, and also between the reference serving size and energy density of each study food. RESULTS: Nutrition labeling and the Food Guide presented reference servings with different sizes and energy values. The serving sizes reported on the labels did not follow either of the references and presented heterogeneous values, with a maximum range of 55-240 g among ready and semi-ready pre-prepared dishes. The reported energy values were between 0.1 times smaller and 2.4 times larger than the reference values. The reference serving sizes presented a highly inverse correlation with the reference energy density (Spearman coefficient= 0.9) and a very low inverse correlation with the energy density of the foods analyzed (Spearman coefficient= 0.2). CONCLUSION: This study showed the need for standardizing reference serving size information for the Brazilian population as well as reviewing nutrition labeling legislation in order to standardize the serving sizes reported on labels and to update the reference energy density used to calculate serving sizes. .

OBJETIVO: Comparar as porções declaradas nos rótulos de alimentos industrializados com as porções de referência da legislação de rotulagem nutricional e do "Guia Alimentar para a População Brasileira". MÉTODOS: Estudo transversal que analisou os rótulos de 2072 alimentos industrializados em um supermercado de Florianópolis, Santa Catarina. Os alimentos foram classificados de acordo com a legislação brasileira de rotulagem nutricional. Foram calculados valores de tendência central e de variabilidade para porção e valor energético declarados nos rótulos, além da razão entre o valor energético declarado e de referência. Teste de Correlação de Spearman foi realizado entre porção e densidade energética de referência e entre porção de referência e densidade energética de cada alimento analisado. RESULTADOS: A rotulagem nutricional e o Guia Alimentar apresentaram porções de referência com tamanhos e valores energéticos diferentes. As porções declaradas nos rótulos não seguiram nenhuma das referências e apresentaram valores heterogêneos, com amplitude máxima de 55-420 g entre pratos preparados prontos e semiprontos. Os valores energéticos declarados foram de 0,1 vez menor a 2,4 vezes maiores do que os valores de referência. As porções de referência da rotulagem apresentaram correlação inversa alta com a densidade energética de referência (Coeficiente de Spearman=-0,9), e muito baixa com a densidade energética dos alimentos analisados (Coeficiente de Spearman=-0,2). CONCLUSÃO: Evidenciou-se a necessidade de padronização das informações sobre porção de referência para a população brasileira, assim como de fisca...

Educación alimentaria: impacto en la elección de productos saludables en kioscos escolares / Food education: impact on choosing healthy products in school kiosks

La prevalencia de sobrepeso y obesidad en la población infantil argentina se ha incrementado, siendo uno de los causales los hábitos alimentarios inapropiados. Un factor condicionante en la alimentación de los niños lo constituyen los kioscos escolares. Objetivos: evaluar el impacto de una propuesta de educación alimentaria nutricional (EAN) y de la implementación de kiosco saludable en la elección de los alimentos comprados por los niños en la escuela. Población y métodos: se realizó un estudio descriptivo, comparativo (abril a noviembre de 2012) en dos escuelas primarias públicas (DS y MM) de la ciudad de Santa Fe. Se utilizaron encuestas para evaluar conocimientos nutricionales y consumo de alimentos adquiridos en el kiosco escolar. Resultados: los escolares de ambas instituciones pre¬eren comprar alimentos no recomendables en el kiosco escolar. El consumo de estos productos fue menor en la escuela que tenía ciertas restricciones de venta. Luego de aplicar EAN durante seis meses acompañada de la implementación de kioscos saludables, se encontró que más del 90% de los alumnos reconoció los alimentos considerados como no recomendables y se observó una tendencia a la disminución de su consumo. Sin embargo, tienen di¬cultad para reconocer los alimentos considerados como recomendables y si bien su consumo se incrementó, el porcentaje de niños que los eligió siguió siendo muy bajo. Conclusiones: los conocimientos adquiridos en el aula parecerían ser un factor importante en la elección de alimentos recomendables como colación. Pero resulta indispensable implementar políticas sanitarias efectivas con normas que regulen la venta de alimentos en los kioscos escolares.

The prevalence of overweight and obesity among children in our country caused by improper eating habits and decreasing physical activity, is of great concern. A conditioning factor in the diet of children is school canteens. Objetives: to evaluate the impact of a proposed nutrition education program (EAN) and the implementation of kiosks, on choosing healthy food purchased by children at school. Population and methods: a cross-sectional descriptive and comparative study was conducted in two public elementary schools (DS and MM) located in downtown Santa Fe. Surveys were used to assess nutrition knowledge and consumption of food purchased in the school kiosk. Results: children from two different public schools in the city of Santa Fe prefer non-recommended food when they buy a snack at school. The consumption of these products was lower in the school that had a sale’s restriction. After developing a nutrition education program (EAN) for six months, accompanied by the implementation of healthy kiosks, more than 90% of students recognized non- recommended products and the purchase of these products decreased. However, the children have dif¬culty in recognizing the recommended foods and although its consumption increased, the percentage of children who chose remained very low. Conclusions: the results obtained show the importance of implementing nutrition education policies in the school system along with kiosks offering healthy food. However, it is essential to implement effective health policies with rules governing the sale of food in school kiosks.

A Survey for Needs and Preference of Food and Nutrition information on Mass Media for Korean Female Adults / 대한지역사회영양학회지

OBJECTIVES: This study was conducted to examine the preferences and needs of typical Korean females adults for food and nutrition information provided by the mass media. METHODS: A total of 343 females (77 in their 20s, 85 in their 30s, 88 in their 40s and 93 in their 50s) residing in the Seoul/Gyeonggido area was surveyed on general characteristics, main sources of food and nutrition information and needs for sources and contents of nutrition information. RESULTS: The survey showed that typical Korean females obtained knowledge of food and nutrition mainly through the Internet (30.4%) and broadcasting (29.0%). Typical Korean females were interested in 'dietary management for weight control' (21.9%), 'the prevention and treatment of disease' (20.0%), 'food safety' (16.8%), 'proper dietary habits' (14.6%), 'cookery' (11.8%), 'functional foods' (9.6%), 'restaurant details' (3.5%) and 'life-cycle-specific dietary guideline' (1.6%). Needs for food and nutrition program forms on TV were 'educational programs' (34.3%), 'documentaries' (20.8), 'expert lecture-style' (13.0%), 'entertainment programs' (11.9%), 'expert conversation' (11.4%), 'news-style' (4.6%) and 'public campaign advertisements' (4.0%). On the Internet, 38.6% of the respondents preferred to get information provided by food and nutrition-related institutions (38.6%) while 26.1% preferred webtoons for nutritional information. The favored forms in mobile applications were 'monitoring their diets' (29.5%), 'data-based texts information' (21.4%), 'experts feedback' (20.6%), 'communities' (15.1%) and 'games' (13.1%). The rates of the preference to obtain information from experts such as nutritionists and dietitians and doctors - or dietitian turned reporters increased markedly with older ages. CONCLUSIONS: Since the mass media is a main source of food and nutrition information for the general public, the effectiveness and accuracy of the information provided should be enhanced by taking the needs of the public into account. The quality of information should be improved by involving more nutrition experts.

Nutrition Knowledge, Dietary Attitudes, Dietary Habits and Awareness of Food-Nutrition Labelling by Girl's High School Students / 대한지역사회영양학회지

This study was carried out to investigate the nutrition knowledge, dietary attitudes, and dietary habits of girl's high school students in Kunsan, and to investigate their recognition of food-nutrition labeling. The results are summarized as follows. General nutrition knowledge is relatively low, with an average of 0.57. It was shown that high school female students skipped breakfast rather than lunch or dinner, with a skipping rate of 28.9% for breakfast, 0.7% for lunch, and 8.6% for dinner. Regarding snacks, 35.5% of all the surveyed students had 1 snack per day, with 31.9% having them between lunch and dinner. The most popular snacks include biscuits (22.3%), noodles (18.3%) and bakery (13.3%). The most popular response was that students 'sometimes checked' the food label of processed domestic and imported processed food. The level of satisfaction with food labels is moderate, with an average of 2.96, out of 5. The most satisfactory title about food labels was 'helpful for food selection' with 3.19. On the other hand, the least satisfactory title was 'understands the label' with 2.78. Regarding the identification of the nutrition labeling, the highest response was 'sometimes watched, sometimes not,' with 40.5%. Products which were most often checked were milk/milk products (3.44), snacks/bread (3.33), and soft drinks (3.07). Among nutrition labeling items, total calories was the most important, followed by fat, carbohydrate, cholesterol and calcium. The question regarding the knowledge of nutrition labeling rated an average of 0.58 (out of 1). There was a significant positive correlation between the degree of the nutrition label verification and the dietary attitude score, along with the nutrition labeling knowledge and the nutrition knowledge score of the subjects. On the other hand, the degree of the nutrition label verification and the knowledge on nutrition labeling had a significant negative correlation. Hence, it is of the opinion that education on properly reading nutrient information is necessary to enable adolescents to apply that in real life. Furthermore, labeling nutritional information on processed food through a more comprehensive method is deemed necessary as a supporting measure.

NUTRITIONAL EVALUATION OF SEVERAL WEANING FOODS / 营养学报

In this study the nutritive value of 4 kinds of weaning foods containing soyflour were measured by chemical and animals experiments. The 4 experimental weaning foods were:1.This formula was developed by the Institute of Health collaborating the First Food Factory of Beijing. It was produced by the Factory and the trade name is "Baobao Le" The soybean was processed by the infra-red light.2.This formula was recommended by UNICEF (Formula No. 5). Soybean flour was treatded with the extruded method.3.This formula was the same as No. 2 (UNICEF Formula No. 5). In which the soybean was wet-heat treated. No. 2 and 3 samples were produced by Wu Xi Light Industry College.4.This formula was developed by the Institute of Shanghai Food Industry as formula D. Puffed soybean flour was used.The 2 control foods were:5.This formula was based on formula "5410". The sample was made by the First Food Factory of Beijing (trade name, "Nutritive Baby Powder").6.Infant Milk Powder, produced by the Child Milk Factory of Shuang Cheng Xian, Hei Long Jiang Province, cow's milk powder was used as the main source of protein. The protein content of the products were:No. 1 and 4, 19.0%, equal to the protein requirement for weaning foods; No.2 and 3, 15.8%, lower than No.1 and 4; Infant Milk Powder, 15.1%; Nutritive Baby Powder, 17.0%.From the results of the animal experiment on weaning rats with respect to growth, after 9 weeks of feeding, the average body weight of control group 5 and 6 increased by 185.8 and 180.5g respectively, which were significantly higher than 146.7 and 150.4g of the experimental groups No. 1 and 4. While the increased body weight of No. 1 and 4 were higher than group 2 and 3 (79.8g and 113.1g respectively). The increase of body lengths were of the same order of the 6 groups as that in body weight.Blood hemoglobin values were all normal (control groups 13.4 and 13.9g per 100 ml; experimental groups 13.9, 14.2, 13.0 and 13.0g).The weight of pancreas in the 4 experimental groups were all normal. It showed that the activity of trypsin inhibitor had been destroyed. Weights of thyroid of the rats were all within the normal range except group 1,2,3, which were a little bit heavier. Potassium iodide was.added into formula 1,2 and 3, to prevent hyperthyroidism but since potassium iodide is easily to evaporate, so it would be perferable to use potassium iodate instead.The above results indicated that the growth promoting effect of the 4 weaning foods is lower than the two baby powder, but they are good weaning foods for baby after six months. "Baobao Le" and formula No 6 are much better.