Spring is a great time for the recovery of all things. It is also a season for children's growth and development. According to statistical analysis of children's growth monitoring data at home and abroad in the past 10 years, the average height and weight of children are ranked first in the year in May of each year. The average height growth of boys and girls is about 1.5cm and 1.0cm, respectively, and weight gain is 250g. ~300g.
Because it is a growing season, children should also be supplemented with various nutrients, especially proteins, fats, various vitamins, and trace elements. In terms of food, milk, meat, fish, and eggs must all be "guaranteed," and walnuts, chestnuts, peanuts, jujube, sunflower seeds, and other foods should also be supplied as general food supplements.
During this period, special attention should be paid to adjusting the dietary structure of children to meet the needs of intellectual development. Children's dietary nutrition plays an important role in the development of the brain. Therefore, in addition to general nutrition, parents need to pay attention to the children to eat the following foods.
Carbohydrates: The brain tissue itself cannot store glucose and can only use the glucose provided in the blood. The brain consumes a lot of glucose, two-thirds of the glucose in my blood is consumed by the brain tissue, so children should be given more sugary foods.
Protein: Protein is an important component of nerve cells and glial cells. Giving children good quality protein will promote the growth and development of brain cells. In the amino acids that make up proteins, lack of leucine can lead to incomplete development of the brain, and both tryptophan and tyrosine can be converted into neurotransmitters and play an important role in the thinking activity of the human brain. Glutamate protection Brain tissue also plays an important role.
Some parents worry that their children are obese, so they limit their sugar intake. Obesity should be controlled by exercise. As long as the amount of daily activities is guaranteed, carbohydrates will be consumed in time.
Foods rich in lecithin and vitamin B: in the brain tissue, lipid content is richer than any organ, including lecithin, cholesterol glycolipids, neurophospholipids, etc., of which lecithin content is the most. As early as the 1960s, Chinese scientists proved that eating lecithin can increase the efficiency of mental workers and make them more energetic and abundant. Soybeans and soy products, milk, eggs, and beef contain most of the lecithin, and parents often prepare their children.
Vitamin B is most abundant in fruits and vegetables. Its role is to facilitate the brain's absorption and utilization of sugars. Many children do not like to eat fruits and vegetables. This is not only unfavorable for the growth of children's health, but also adverse for their health. Parents must correct their children's bad eating habits. In the spring, we must ensure that children eat 400 to 500 grams of vegetables a day. Vegetables can provide all kinds of vitamins and a certain amount of inorganic salts.
In addition, other vitamins are also essential for growth. Vitamin C is a kind of vitamin that the human body needs most, mainly from cabbage, rape, spinach, parsley, tomatoes, fresh dates, red fruits, oranges and other fruits and vegetables. Vitamin A can also be converted from carotene in addition to animal meat, liver, and eggs. Vitamin P is found in fresh leaves, eggplants, oranges, and lemons.
Potassium and iron: Potassium is found in tomatoes, spinach, rape, cabbage, green onions, radishes, cucumbers, bananas, apricots, and jujube. Iron sources include rape, spinach, and cabbage in addition to the liver, lean meat, and egg yolk. Provided, red fruit and jujube have more iron content than other fruits and vegetables. Of course, fruits and vegetables also contain inorganic salts such as sodium, calcium, phosphorus, and iodine, which can also help children grow and develop.
Polyhydroxyalkanoates (PHAs) comprise a group of natural biodegradable polyesters that are synthesized by microorganisms. However, several disadvantages limit their competition with traditional synthetic plastics or their application as ideal biomaterials. These disadvantages include their poor mechanical properties, high production cost, limited functionalities, incompatibility with conventional thermal processing techniques and susceptibility to thermal degradation. To circumvent these drawbacks, PHAs need to be modified to ensure improved performance in specific applications. In this review, well-established modification methods of PHAs are summarized and discussed. The improved properties of PHA that blends with natural raw materials or other biodegradable polymers, including starch, cellulose derivatives, lignin, poly(lactic acid), polycaprolactone and different PHA-type blends, are summarized. The functionalization of PHAs by chemical modification is described with respect to two important synthesis approaches: block copolymerization and graft copolymerization. The expanded utilization of the modified PHAs as engineering materials and the biomedical significance in different areas are also addressed.
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