Infant and pediatric nutrition (children) IC34 + CERTIFICATE

Discover how early infant feeding shapes growth, health, and brain development through breastfeeding and nutrient-rich foods, while nurturing emotional bonds during mealtimes.

Define food and nutrition, explain nutrients and macronutrients versus micronutrients, and outline healthy diet principles, water as a nutrient, and practical feeding guidance.

Introduce macronutrients (carbohydrates, proteins, and fats) and explain energy in kilocalories, per gram values, and how childhood energy needs vary with development.

Explore how proteins, macromolecules formed by amino acids, function as structural, contractile, transport, enzymatic, and defensive molecules, and identify high biological value sources like breast milk, eggs, fish, and meat.

Explore lipids as a key macronutrient, detailing triglycerides, phospholipids, sterols, and cholesterol, and outline healthy fatty acids and child-specific intake guidelines.

Explore how vitamins, essential organic micronutrients, act as catalysts in physiological processes and must come from food, with lipid soluble A, D, E, K and water soluble B and C.

Explore the roles and sources of vitamins e, k, thiamine (b1), and riboflavin (b2), including antioxidant activity and bone development, and note water-soluble vitamins require daily intake.

Explore the main b-complex vitamins and vitamin c, including dietary sources, metabolism and nervous system roles, and common deficiencies such as pellagra and scurvy.

Explore macrominerals like calcium, phosphorus, and magnesium and their roles in bone structure and mineralization, with absorption depending on vitamin D, alongside sodium, potassium, chlorine, and sulfur in fluid balance.

Explore how micro minerals such as iron, zinc, iodine, selenium, manganese, copper, and chromium support immune function, metabolism, and growth, and learn dietary strategies to maintain adequate micronutrient levels.

Highlight how water functions as a nutrient, transports nutrients, aids digestion and absorption, eliminates waste, lubricates tissues, regulates temperature, and defines daily hydration guidelines.

Discover the range of bioactive food components beyond basic nutrients, and how they influence cellular activity and health. Explore omega-3s, carotenes, phytosterols, polyphenols, and the role of additives and contaminants.

Explore the main characteristics of animal-origin foods, including milk, eggs, fish, and meats, and their essential nutrients for growth, such as calcium, vitamin D, omega-3s, and recommended servings for children.

Explore plant-origin foods—cereals, legumes, fruits, vegetables, and greens—and their nutrition: carbohydrates, fiber, proteins of lower biological value, minerals, vitamins, and bioactive components.

Learn about plant-origin foods, including nuts and olive oil and other fats, and guidance on sugar, beverages, and ground nuts for young children, while avoiding trans fats.

Plan pregnancy between ages 20 and 35 and wait at least two years after the last birth. Embrace preconception care, a balanced diet, and folic acid, iron, and calcium.

Explore nutritional needs during pregnancy, including first trimester vulnerabilities, weight gain guidelines, and managing nausea, constipation, anemia, and gestational diabetes. Understand how pregnancy alters nutrient needs to support fetal development.

Learn about pregnancy macronutrient requirements, including energy needs and protein increases, carbohydrate, fat, and fatty acid roles. Also cover fiber and water intake, and the importance of specialist supervision.

Pregnancy raises micronutrient needs; foods rich in vitamins and minerals meet requirements. Key nutrients include vitamins a, d, e, b9, b12, minerals iron, calcium, iodine, zinc; supplements may prevent deficiencies.

Explore key micronutrients tied to gestational outcomes, including choline, iron, calcium, iodine, and selenium, and their roles in fetal brain development and maternal health.

Maternal nutrition shapes fetal brain development during gestation by supplying essential macronutrients and micronutrients, including dha, epa, iron, iodine, zinc, folic acid, choline, and vitamin a.

Learn precautions and recommendations for pregnant women's nutrition, including essential supplements (folic acid, iron, iodine, calcium, vitamins a–c, omega-3), foods to avoid, and consult a doctor.

Postpartum maternal nutrition is crucial during breastfeeding due to metabolic demands; a complete diet supports mother and baby, with calcium, hydration, and omega three polyunsaturated oils.

Increase energy intake by about 500 kcal daily to support approximately 750 ml of milk, while consuming 66 g protein, 30–35% fat, and 2–3 L water.

During lactation, higher intakes of energy, protein, fats, and complex carbohydrates support milk quality. Key micronutrients—vitamins a, d, e, c; b vitamins; choline; calcium; iron; iodine; zinc; selenium—affect infant development.

Exclusive breastfeeding for the first six months, then continuing with breast milk up to two years or more when possible, protects the infant with antibodies and colostrum.

Breast milk adapts in quantity and composition from colostrum to mature milk by day 15, providing immune protection and lactose, fats, and proteins, with bioactive components like lactoferrin and immunoglobulins.

Explore micronutrients, minerals, bioactive components, and the breast milk microbiota, and see how maternal diet influences vitamin and mineral levels, absorption, HMOs, immunoglobulins, and lactation supplementation.

Learn how proper baby positioning and a good latch stimulate prolactin and milk production, while addressing common breastfeeding challenges in the first days, such as engorgement, cracks, and drowsy newborns.

Explain the six-month exclusive breastfeeding goal per the WHO, discuss contraindications, continuing breastfeeding after returning to work, expressing milk, re-establishing breastfeeding, and debunk common myths about milk production.

Learn how artificial feeding uses formulas derived from modified cow's milk, with starter, continuation, and growth types, including preparation, feeding frequency, and safety guidelines.

Explore complementary feeding from six months, balancing breast milk or formula with varied textures and flavors to provide iron and zinc and support growth, development, and healthy family eating.

Introduce cereals after four months, gluten timing does not affect celiac risk, then add water and iron-rich meats from six months, followed by fruits, vegetables, eggs, fish, and legumes.

Explore two complementary feeding methods: spoon-fed porridges or purees and baby-led feeding, and learn general guidance for starting solids, including iron-rich cereals, gradual introduction, and safe, well-cooked proteins.

Examine baby-led feeding methods, including blw and bliss, for introducing solids, promoting self-feeding, safe practice, and seamless sharing of meals with the family.

Explore how children aged 1 to 3 transition to the family diet, embracing variety, textures, meal patterns with 5–6 daily meals, and healthy fats.

Plan daily energy around 1300 kilocalories for children aged 1 to 3, distributed across five meals with milk as a core source and eggs, fish, grains, vegetables, and fruits.

Parents shape children's eating behavior through early breastfeeding, complementary feeding from six months, and family meals to foster healthy growth and reduce risks of obesity and other chronic diseases.

Explore the growth process as genetic inheritance and hormonal-driven development shaping body mass, organ maturation, and height from prenatal stages through adolescence, with percentiles used to assess growth.

Protect children's oral health by starting daily mouth cleaning from infancy, brushing twice with 1000 ppm fluoride toothpaste, visiting the dentist regularly, and limiting sugar to prevent caries and gingivitis.

Parents should teach children proper brushing to prevent caries caused by bacterial acid and high-sugar foods, fluorosis from excess fluoride, and periodontitis, which cause pain and tooth loss.

Describe feeding children aged 3-12, from preschool to school years, highlighting growth, evolving eating habits, and the roles of family, school canteens, and outdoor play in healthy nutrition.

Learn the nutritional requirements for children aged 3–12, including energy, carbohydrate, protein, and fat needs, and essential micronutrients like calcium, iron, and Vitamin D for healthy growth.

Explore how the school canteen in Spanish primary schools supports nutrition, promotes healthy eating and hygienic habits, and fosters home–school collaboration.

Explores how nutrition shapes brain development in children, highlighting key nutrients, including protein, choline, omega-3 fatty acids, iron, iodine, zinc, and folic acid; emphasizes breastfeeding and a healthy diet.

Adolescence presents rapid growth and high nutritional risk due to puberty and psychosocial changes, demanding higher energy and nutrient intake and attention to eating habits and activity.

Discover adolescent macronutrient requirements, with carbohydrates 50-55% of calories, fats 30-35%, and protein 12-15%, distributed across meals. Emphasize whole grains, fiber, and avoiding simple sugars and trans fats.

Adolescents require higher vitamin intake to support growth, with B1, B2, B3 fueling energy metabolism; eat a varied diet including fruits, vegetables, grains, dairy, fish, lean meats, and vitamin D.

Explore adolescent mineral requirements, highlighting calcium for bone growth, iron for hemoglobin and muscle mass, and zinc for immune function and development, with dietary sources.

Explore nutrition in risk situations during adolescence, covering how drug use, pregnancy, breastfeeding, intense exercise, and anabolic steroids affect nutrient intake and deficiencies, and strategies like iron and calcium supplementation.

Explore eating disorders, including anorexia nervosa, bulimia nervosa, and binge eating, as complex psychiatric illnesses driven by genetic, psychological, and sociocultural factors.

Address underweight in children by providing balanced meals with healthy fats, iron-rich foods, and varied foods. Use five daily meals, encourage activity, and avoid pressuring to eat.

Explore the causes, symptoms, and health consequences of childhood obesity, including excess calories, sedentary behavior, and genetic factors, and learn practical prevention through nutrition, activity, and family habits.

identify toxic and non-toxic adverse food reactions, including allergies and intolerances, and apply hygiene, proper storage, and thorough cooking of animal-origin foods to prevent risks.

Explore how immune responses to foods like cow’s milk and eggs trigger allergies and can lead to rapid, life-threatening reactions such as anaphylactic shock requiring prompt medical care.

Food intolerances are non-immune adverse reactions to foods that can affect health chronically if untreated. Common forms include lactose, gluten, and fructose intolerance, with symptoms and dietary management.

Recommend balanced meals and calorie-conscious planning for overweight children aged 4–8, guided by a weekly menu and age-specific needs (girls 1200 kcal, boys 1400 kcal).

Design a balanced weekly menu for overweight children aged 9 to 13 that emphasizes vegetables, complex carbohydrates, healthy fats, and protein, paired with regular physical activity.

Explore diets for children with celiac disease, highlighting gluten, gluten free products, and gluten sensitivity. Review a weekly gluten free menu designed to balance nutrients and meals.

Explore dietary strategies to manage constipation in children, including high-fiber foods, sorbitol-rich fruits, vegetables, legumes, oats, chia seeds, and increased fluids, with doctor-guided weekly meal plans.

Explore lactose intolerance basics, common symptoms, and dairy alternatives, including plant milks and low-lactose cheeses, and follow a practical weekly menu for lactose-intolerant children.

Learn dietary strategies for underweight children: consult a pediatrician for weight checks, plan weekly calorie- and nutrient-rich meals with a nutritionist, include milk, fruits, vegetables, and healthy fats.

Learn how fructose intolerance in children arises from transporter deficiency or aldolase B deficiency. Present key symptoms and a strict fructose-free weekly menu for fructose-intolerant children.

Differentiate diabetes from insulin resistance and outline a weekly meal guide for diabetic children, covering type 1 and type 2 concerns to control glucose levels.