Advisory

Digestibility

Digestibility is a term used in the field of nutrition and health, referring to the body's ability to break down and absorb nutrients from consumed foods. This process is a fundamental step in digestion, where foods are broken down into simpler components such as sugars, fats, and proteins, which the body can use for energy, growth, and tissue repair. The digestibility of food is important for optimal nutrition and health, as it determines how effectively the body utilizes and absorbs nutrients.

The digestibility of food can be influenced by a range of factors, including the type of food, its preparation, and individual characteristics such as age, health status, and metabolism. Some foods are more easily digestible than others. For instance, fruits and vegetables are generally easy to digest, while certain types of meat and grains may be more challenging for the body to break down. Digestibility is also important for people with specific health issues, such as celiac disease or Crohn's disease, who may have difficulties digesting certain types of foods.

It is appropriate for a 1-2 year-old child to consume legumes daily, provided that the amount of antinutritional factors is reduced and, in terms of protein, they are supplemented with animal proteins throughout the day.

In this age, it is important to monitor the following factors in relation to proteins:

1. Origin.
The ratio between plant-based and animal-based proteins is generally addressed as approximately 30:70, which is presented as metabolically advantageous. However, take these values with a grain of salt and mostly as a general guideline, as they aim to ensure a sufficient supply of essential amino acids, which are more readily available from animal foods. If you succeed in processing legumes in such a way that significantly reduces antinutritional components, their daily consumption in moderate amounts is acceptable.

2. Quantity and distribution throughout the day.
Here, it is necessary to do a little counting, not in the sense of tracking every gram, but rather by monitoring their sources on the daily plate. Generally, each main meal should include a substantial source of protein. It is therefore up to each parent to ensure this for the child in the form of eggs, dairy products, meat/fish, or easily digestible legumes. If legumes are consumed once a day, the approach is reversed - meaning legumes serve as a supplement to animal sources.

Questions answered by

Mgr. Martin Jelinek
Lecturer and author of the educational system

Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.

Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.

He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.

In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.

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