[Evolution of the application of nutrition in French nursing infants. Comparison of two national investigations performed in 1981 and 1989]. / Evolution des apports nutritionnels chez les nourrissons français. Comparaison de deux enquêtes nationales realisées en 1981 et 1989.

A national dietary survey was carried out in 1981 among a representative sample of 499 French infants 1 to 18 months of age. When compared with the French Recommended Dietary Allowances, the diets were found to be well supplied in energy, protein and calcium, and inadequately supplied in iron and linoleic acid, mainly for infants aged 4-10 months. A comparative dietary survey conducted by using the same methodology (food consumption was measured by means of a 3-day food record) in 1989 showed that linoleic acid intake was higher in the 6-month-old group. Similarly, iron intakes were higher in 1989 for infants aged 1-7 months. The mean daily iron intake increased between 1981 and 1989 from 5.0 +/- 1.9 mg to 7.3 +/- 2.6 mg in the 6-month-old group and was similar for the older infants. The data suggest that educational programs were partially efficient but it is clear that more effective efforts are needed.

[The legislation of dietetic products 25 years after the position statement of the Academy of Medicine]. / La législation des produits diététiques 25 ans après le voeu de l'Académie de Médecine.

After years of regulatory activity organized according to the Academy's vow in 1966, the commission for foods for special dietary uses has to change the way of working. Now being more used as an authorization committee, the commission needs to be supported by a high level scientific consensus, able to be opposed to other foreign scientific opinion. The Academy of Medicine could be the place for establishing this consensus.

[Characteristics of the dietary intake of French children from 3 to 24 months of age. Diet of French infants]. / Caractéristiques de la ration alimentaire des enfants français de 3 à 24 mois.

The food consumption of 543 French infants, aged 3 to 24 months, was recorded during a 3 day period. The nutrient intake data were calculated by a computerized food table. The 1981 recommended dietary amounts proposed by the Committee of the Centre National de Coordination des Etudes et Recherches sur la Nutrition et l'Alimentation were used to assess adequacy of intake. Our results showed a great variability between individuals considering the caloric intake. The mean energy intakes were greater than the recommended amounts for the age range of 6 to 12 months: therefore a revision of the recommended amounts appears necessary. A marked decrease of the consumption of infant formulas was noted between 4-5 months (57% of the total energy intake) and 6-7 months (18% of the total energy intake). The consumption of the other baby foods was the highest at 6-7 months (23% of the total energy intake). The probability that a French infant has a protein intake less than the recommended amounts was less than 0.02. This probability was 0.04 for calcium intake and 0.50 to 0.78 for iron intake according to age. An increase of the iron intake from 4-5 months is a justified dietary goal. The mean intake of linoleic acid was the smallest at a mean age of 8 to 12 months and represented less than 2% of the caloric intake.

[Cooking in water and nitrate content of some vegetables. Simultaneous changes in other nutritive components]. / Cuisson à l'eau et teneur en nitrates de quelques végétaux. Devenir concomitant d'autres éléments nutritifs.

The author relates 2 limited studies concerning carrots and spinachs. For carrots, 9 samples each divided in 4 groups showed a lower nitrates content, from a mean value of 229 mg/kg to 29 mg/kg. The cooking water contained only 40 p. 100 of the nitrates of the fresh vegetable. For spinachs, vitamin C and nitrates have approximatively the same sensibility to boiling, while magnesium diminishes slower, and iron seems very resistant to water extraction. The findings need complementary studies but suggest that as it was frequently proposed, boiling is a good way to eliminate contaminants, rather less aggressive against nutritional factors than one could dread.

[Effect of cooking on content of nitrates, vitamin C, magnesium and iron in spinach]. / Evolution de la teneur en nitrates, vitamine c, magnésium et fer, au cours de la cuisson de l'épinard

Cooking is known to lower the mineral and vitaminic content of foodstuffs. Recently, contaminant became to be a problem in foods, and it was proposed to use blanching or boiling to diminish contaminant residues in foods, specially vegetables. An example of this attitude is given by the use of blanching to lower nitrates levels in spinach specially prepared for baby foods.