Hello,
I have a question regarding the suitability of insoluble fiber for young children up to 1 year old and from 1-3 years old. Specifically, what fractions can be included and improved by cooking to enhance gastrointestinal passage? Do nuts and seaweed belong to the insoluble fiber category that it is better to avoid?
Thank you.
Each plant contains both soluble and insoluble fiber components, but in different proportions. It is not possible to have a dish that represents only one fraction. For young children, it is desirable to reduce the proportion of insoluble fiber because it has the ability to mechanically irritate the intestinal mucosa, which is relatively sensitive to such stimuli at a young age. For this reason, typically whole-grain foods (mainly from cereals and legumes) are limited in the diet, and it is also necessary to avoid foods containing whole grain meal and bran. You can mitigate the negative impact of insoluble fiber by thoroughly cooking their sources. Therefore, thermally process algae. In nuts, there is a significantly larger problem at the level of antinutritional content, and their proportion in the diet of young children should be lower than that of adults.
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.