Иқтисодиёт ва туризм Ҷилди 3 № 6 (2024) · Саҳифаҳои 617-622
VOLUME, INGREDIENT COMPOSITION AND ENERGY VALUE OF BREAST MILK IN HEALTHY NURSING MOTHERS OF THE ANDIZHAN REGION OF THE REPUBLIC OF UZBEKISTAN
Davronov, Istamkhuja
Аннотатсия
The purpose of this work was to study the nutrient and energy supply of breast milk in healthy nursing mothers. Material and methods: We carefully studied the health status of nursing mothers. A contingent of healthy (without background and extragenital diseases) women (30 mothers) was selected using the method of random numbers (Merkov E.M., Polyakov A.S., 1973) from 259 examined nursing mothers in children's clinics of the Andree State Medical Institute. The quantitative (volume of daily and single lactations) and qualitative composition (macro- and microscopy) of mature breast milk was studied after collecting them in sterile containers. Results and discussion. In healthy women, GM contains a sufficient amount of food ingredients necessary for the normal development of children in the first year of life. However, among the healthy contingent of nursing mothers, there is a category of women (aged 30 years and older, with a history of parity of 3 or more births) who are deficient in basic food ingredients, mainly due to proteins, fats and, accordingly, energy. Conclusions. These data apparently require close attention of pediatricians in order to prevent dystrophy among children born to such groups of women.
материнское молокобелкижирыуглеводыmother's milkproteinsfatscarbohydratessutingredientlar
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