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THE CARE AND FEEDING OF INFANTS

JAMA. 1923;80(9):623-627. doi:10.1001/jama.1923.26430360004010.
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CLINICAL ASPECTS OF INFANT FEEDING  The general well-being of the infant is as important as the percentage and energy value of the food formula. In considering the two important factors in successful feeding, the chemical composition is as essential as the caloric value. Otherwise one encounters profound disturbances, difficult of interpretation, and due to feeding of either insufficient or excessive amounts of the components of the diet.The infant, therefore, must be fed amounts of fat, protein, carbohydrates, salts and water suitable to its constitution, age and physical development; these ingredients must be in proper proportion and sufficient in quantity to meet the caloric requirements of the young tissues for growth and development. The fact also must not be overlooked that the constituents of the diet must be in such form as will allow of normal digestion and assimilation.The wide range of tolerance of infants to their food has

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