Nutrisi Cukup, Anak pun Sehat dan Bahagia

Gizi.net - KONVENSI Hak Anak (KHA) yang telah diratifikasi pemerintah Indonesia sejak tahun 1990 menyatakan sehat adalah hak anak. Sehat di sini tidak hanya dalam pengertian fisik semata, melainkan juga kesehatan mental-sosial. Kebutuhan untuk menjadi bahagia, dalam hal ini sehat mental dan sosial, juga merupakan hak anak.

Bagaimana orangtua merespon kebutuhan ini? Perlu pengetahuan dan keterampilan orangtua agar anak tumbuh dan berkembang dengan sehat dan bahagia.

Anak yang bahagia, ujar, dr Tinuk Agung Meilany dari RSAB Harapan Kita, adalah anak yang bisa bernyanyi, tertawa, bebas berekspresi, serta tumbuh wajar sesuai kebutuhan dan minatnya. Menurutnya, untuk menjadi anak yang bahagia dan merasa puas pada dirinya sendiri perlu rangsangan yang cukup. Rangsangan ini akan diterima dengan optimal bila tubuh sehat dan hal ini perlu didukung nutrisi yang cukup dan seimbang.

Anak yang sehat, antara lain ditandai dengan aktif, ceria, memiliki selera makan yang baik, serta bisa bermain dan belajar. Berat badan naik setiap bulan dan perkembangan anak sesuai dengan usianya. Tinuk menyebut, agar seorang anak mampu menerima rangsangan dengan optimal, kebutuhan nutrisi atau zat gizi anak harus sejajar dengan pertumbuhan, aktivitas fisik, ukuran badan, energi yang dikeluarkan dan fase sakit.

"Keseimbangan zat gizi yang dikandung dalam komposisi, macam, maupun jumlahnya, harus sesuai dengan kebutuhan menurut berat badan ideal," katanya.

Empat Golongan

Ada empat golongan makanan yang harus terdapat pada makanan anak sehari-hari. Keempat golongan itu adalah: makanan pokok, da ging dan telur, sayur dan buah, serta susu. Makanan pokok merupakan sumber karbohidrat, protein nabati, mineral serat, dan vitamin B. Daging dan telur mengandung protein, zat besi, vitamin A dan B. Dari sayur dan buah, kata Tinuk, diperoleh vitamin E, provitamin, serat. Sedangkan dari susu, anak akan mendapatkan berbagai zat gizi, antara lain kalsium, fosfor, vitamin A, B, dan D.

Selain keempat golongan makanan itu, anak juga memerlukan makanan tambahan yang kaya gizi. Menurut Tinuk, orangtua hendaknya mengatur jadwal makan anak. Artinya, orangtua jangan menunggu anaknya meminta makan. Namun tidak mudah membuat anak patuh terhadap jadwal makan yang sudah ditetapkan. Untuk mengatasi hal ini, perlu diciptakan suasana makan yang menyenangkan. Agar suasana menyenangkan, dari sisi fisik yang perlu diperhatikan adalah jadwal makan teratur, serta makanan tambahan diberikan dua jam sebelum atau sesudah makan. Peralatan makan seperti sendok dan gelas disesuaikan dengan anak. Demikian juga dengan meja dan kursi makan.

Di samping itu, emosi sosial pun perlu diperhatikan, seperti menu baru agar anak tidak merasa bosan, tidak mendikte atau memarahi anak, serta menu berbeda setiap hari. Tak kalah penting adalah orangtua mengajak dan mendampingi anak di meja makan.

Zat Gizi

Dijelaskan, beberapa zat gizi berperan dalam kerja otak, seperti asam aspartat yang terdapat pada kacang, kentang, telur, gandum. Kolin yang terdapat pada telur, hati, kedelai. Asam glutamat terdapat pada terigu dan kentang. Fenilalanin terdapat pada kedelai, almond, telur dan daging. Triptofan terdapat pada telur, daging, susu skim, pisang, susu, keju, serta, zat gizi tirosin yang banyak terdapat pada susu, daging, ikan, dan kacang-kacangan.

"Otak memerlukan glukosa, asam amino, lemak, vitamin dan mineral, yang diperoleh dari makanan. Bila kekurangan atau kelebihan akan berdampak pada sistem saraf," kata Tinuk.

Dicontohkan, asam lemak esensial (omega oil) mempengaruhi fungsi otak berupa perilaku dan mood, kognitif, pergerakan, dan sensasi pada anak. Kekurangan asam lemak omega 3 menimbulkan masalah penglihatan, belajar, motivasi, serta motorik. Kekurangan omega 6 berdampak pada produksi neurotransmiter dan kemampuan sel saraf menggunakan glukosa. Sedangkan kekurangan zat besi menimbulkan gangguan pada selaput otak yang menyebabkan pendengaran terganggu, bicara terlambat, perilaku anak berubah dan penglihatan terganggu. Tinuk menegaskan, kecukupan gizi hendaknya dimulai dari masa kehamilan (janin).

Keterampilan

Agar anak sehat dan bahagia, gizi yang seimbang perlu didukung keterampilan orangtua menciptakan suasana supaya mental si anak pun sehat. Menurut psikolog Agustina Hendriati Psi MSc, ada lima keterampilan yang harus dimiliki orangtua agar hal itu tercapai. Pertama, orangtua mengenali ciri anak yang sehat dan bahagia. Kedua, orangtua mendorong anak mengekspresikan diri secara verbal. Ketiga, orangtua memberi kesempatan anak memilih, sambil mengajarkan anak membuat pilihan yang terbaik baginya.

Keempat, orangtua menyampaikan dan menerapkan batasan perilaku. Kelima, orangtua berjaga dan bekerja saat anak berperilaku positif.

Dikatakan, orangtua di kawasan Asia cenderung santai ketika anaknya "baik-baik" saja. Padahal, ketika itulah seharusnya orangtua harus bekerja, yakni menunjukkan penghargaan tulus dan mendorong agar si anak terus mempertahankan perilaku tersebut.

"Pada dasarnya semua orang ingin dihargai. Oleh karena itu mengembangkan anak yang sehat dan bahagia akan lebih mudah dilakukan dengan fokus pada perilaku positifnya," kata Agustina.

Lebih jauh dikatakan, orangtua hendaknya menunjukkan atau menyampaikan harapannya yang realistis terhadap perilaku anak. Tidak hanya itu, orangtua juga harus menerapkan batasan perilaku mana yang dapat diterima dan yang tidak. Semakin dini orangtua memberlakukan hal ini dan konsisten, semakin mudah terlihat hasilnya.

Globalisasi berdampak pada perkembangan anak dan hubungan antara orangtua dan anak. Ada banyak rangsangan di dalam dan luar rumah yang diterima anak, misalnya, melalui televisi, radio, media cetak dan internet. Oleh karena itu, ujarnya, sangat baik jika sejak anak masih kecil, orangtua terbiasa menunjukkan adanya pilihan dan menjelaskan alasan dibalik keputusan yang dibuat orangtua.

Agustina menambahkan, orangtua juga perlu mendorong anak berekspresi secara verbal (berbicara), sekalipun anak bisa bereskpresi secara nonverbal, seperti menangis atau menunjuk. Orangtua yang terlalu sering mengatakan jangan atau tidak, akan menghambat ekspresi anak. (N-4)

Sumber: http://www.suarapembaruan.com/

Feeding Broiler Breeder Males. 4. Deficient Feed Allocation Reduces Fertility and Broiler Progeny Body Weight

H. Romero-Sanchez^*, P. W. Plumstead, N. Leksrisompong, K. E. Brannan and J. Brake^,1

Two experiments were conducted to evaluate the effects of male broiler breeder feed intake on broiler progeny performance. In experiment 1, a low cumulative nutrition program supplied 29,580 kcal of ME and 1,470 g of CP, whereas a high cumulative nutrition program supplied 33,500 kcal of ME and 1,730 g of CP to photostimulation at 21 wk of age. Two diets (HiDiet and LoDiet) were formulated, and a single feeding program was used to achieve the selected nutrient intakes. The HiDiet group of males in experiment 1 achieved greater BW and exhibited lower fertility when fed as the LoDiet males from the onset of egg production. The HiDiet breeder males subsequently produced male broilers from eggs laid at 29 wk of age that exhibited lower BW at 42 d. This was due to the heaviest 50% of the breeder males in this treatment not gaining BW consistently due to less-than-adequate ME intake relative to their greater BW requirements. Two feeding programs during the production period (constant or increasing) were compared in experiment 2. Broilers were hatched from eggs laid at 32 and 48 wk of age to evaluate the vertical effect of male treatments on progeny performance. No difference in fertility or broiler performance was found at 32 wk. However, the constant feeding program produced lower fertility from 36 to 55 wk of age, and this resulted in a lower male and female broiler progeny BW at 42 d of age from eggs collected at 48 wk of age. Adequate breeder male feed allocation during the production period improved fertility and favorably affected broiler progeny performance in both experiments. However, broiler progeny effects were observed only when there were differences in fertility, which suggests that the males with the greatest genetic potential were not mating at these times.

adapted Poultry Science Association

Male broiler breeder fowl display high levels of aggression toward females

ST Millman, IJ Duncan, andTM Widowski

Commercial broiler breeder males are reported to display high levels of aggression, often injuring and sometimes killing females. Aggression toward females by mature male domestic fowl is rare and may be regarded as aberrant behavior. The objective of this study was to determine the effects of genetic strain and feed restriction on the sexual and aggressive behavior of male domestic fowl. A 3 x 2 factorial design was used to compare the behavior of three genetic strains (two broiler breeder strains and one commercial laying strain) on two feeding regimens (one restricted and one fed ad libitum) between 25 and 37 d of age. At 22 wk of age, pairs of same-strain males were penned with 20 females of a broiler breeder strain. Behavior was sampled from each pen for six 10-min periods during Weeks 25, 27, 29, 33, and 37. Broiler breeder males displayed significantly more male-to-male (P < 0.0197) and male-to-female aggression (P < 0.0005) than laying strain males. Broiler breeder males chased females (P < 0.0001), forced more copulations (P < 0.0003), and displayed little courtship behavior (P < 0.0001) compared with laying strain males. There were no behavioral differences between broiler breeder strains. It was expected that feed restriction would result in increased aggression. However, males fed ad libitum displayed the most male-to-male (P < 0.0035) and male-to-female (P < 0.0273) aggression. Sexual behavior was not affected by feeding regimen. In conclusion, broiler breeder males display aberrant sexual behavior and extremely high levels of aggression, which are associated with genetic differences, not feed restriction.

adapted from Poultry Science Association

Occurrence of giant myofibres according to muscle type, pre- or post-rigor state and genetic background in turkeys

H. Remignon, J. Zanusso, Gaëlle Albert and R. Babilé

Forty-five male turkeys were bred to 15 weeks of age. At this age, the birds weighed 4, 6 and 8 kg depending on their genetic origin. At 3 min and 24 h post mortem samples from the pectoralis major (PM) and iliotibialis lateralis (ITL) muscles were excised for biochemical and histochemical measurements. At 3 min post mortem, except in the size of the myofibres, no differences in types, shapes or luminance due to glycogen was seen between the three lines in the respective muscles. Birds from the fast growing line had bigger muscle fibres than the two other lines, but the muscles did not present more glycolytic or oxidative enzyme activities. No muscle abnormalities were noticed at this stage. At 24 h post mortem, the presence of giant fibres (GF) was seen which differed proportions according to muscle and in genetic background. The GF were found both in the fast (PM) or mixed type (ITL) muscles. In this latter muscle they were more prevalent in the slow contracting muscle fibres than the other fiber types. It was concluded that the occurrence of the GF is independent of the genetic background of the birds or the type of muscle, but is dependent on the biochemical events occurring during rigor mortis.

Occurrence of giant myofibres according to muscle type, pre- or post-rigor state and genetic background in turkeys

H. Remignon, J. Zanusso, Gaëlle Albert and R. Babilé

Forty-five male turkeys were bred to 15 weeks of age. At this age, the birds weighed 4, 6 and 8 kg depending on their genetic origin. At 3 min and 24 h post mortem samples from the pectoralis major (PM) and iliotibialis lateralis (ITL) muscles were excised for biochemical and histochemical measurements. At 3 min post mortem, except in the size of the myofibres, no differences in types, shapes or luminance due to glycogen was seen between the three lines in the respective muscles. Birds from the fast growing line had bigger muscle fibres than the two other lines, but the muscles did not present more glycolytic or oxidative enzyme activities. No muscle abnormalities were noticed at this stage. At 24 h post mortem, the presence of giant fibres (GF) was seen which differed proportions according to muscle and in genetic background. The GF were found both in the fast (PM) or mixed type (ITL) muscles. In this latter muscle they were more prevalent in the slow contracting muscle fibres than the other fiber types. It was concluded that the occurrence of the GF is independent of the genetic background of the birds or the type of muscle, but is dependent on the biochemical events occurring during rigor mortis.

What is sugar?

The white stuff we know as sugar is sucrose, a molecule composed of 12 atoms of carbon, 22 atoms of hydrogen, and 11 atoms of oxygen (C₁₂H₂₂O₁₁). Like all compounds made from these three elements, sugar is a carbohydrate. It’s found naturally in most plants, but especially in sugarcane and sugar beets—hence their names.

Sucrose is actually two simpler sugars stuck together: fructose and glucose. In recipes, a little bit of acid (for example, some lemon juice or cream of tartar) will cause sucrose to break down into these two components.

If you look closely at dry sugar, you’ll notice it comes in little cubelike shapes. These are sugar crystals, orderly arrangements of sucrose molecules.

Buying Meat in Quantity

How much meat you should buy at any one time depends, of course, on your food budget, the amount of storage space in your refrigerator or freezer, and how much your household will consume.

There are two ways to buy meat in quantity. You can purchase multiple retail packages of meats, or you can purchase carcasses, sides, or wholesale cuts of meat.

In determining whether or not you can save money by buying carcasses or wholesale cuts of meat over what it would cost to buy retail cuts, you will have to take into account several factors: the yield of meat you will get from the carcass or wholesale cut; the quality of the meat; and the costs of cutting, wrapping, and quick-freezing. When buying bulk meat, you should find out whether these costs are included in the price per pound, or if you'll have to pay additional for these services.

If you're thinking of buying a pork carcass or side, you'll want to get it from an establishment that is equipped to cure the bacon, hams, and other cuts that you may not want to use fresh. If you cannot obtain this service, you would probably find it better to buy retail cuts or the wholesale cuts such as shoulders, loins, and hams.

Using USDA Yield Grades: The yield of usable meat from a carcass or wholesale cut can vary greatly - regardless of the grade. This variation is caused, primarily, by differences in the amount of fat on the outside of the carcass. USDA has grades to measure this yield. Yield Grade 1 denotes the highest ratio of lean to fat, and Yield Grade 5 the lowest yield ratio.

Cutting, Wrapping, and Freezing: For large meat purchases, it is usually best to get the freezing done by an establishment properly equipped to do the job. Quick freezing causes less damage to the meat fibers. Slower freezing causes more of the cells to rupture, due to formation of large ice crystals, so that more meat juices are lost when the meat is thawed.

Proper wrapping of meat for the freezer is as important as proper storage. Use a moisture-vapor-proof wrap such as heavy aluminum foil, heavily waxed freezer paper, etc. Wrap the meat closely, eliminating all air if possible. Double thicknesses of waxed paper should be placed between chops and steaks to prevent their sticking together. Seal the packages well and mark them with the date. The rule in using frozen meat should be "first in, first out."

Improperly wrapped packages will allow air to enter and draw moisture from the meat, resulting in "freezer burn" or meat which is dry and less flavorful.

adapted from http://www.ams.usda.gov

History of Meat

Meat historians agree that the first meat was probably stripped from the carcass of a Mastodon sometime around 2130 BC. It was initially eaten raw, a condition which, though tasty, inevitably infested the consumer with ravenous parasites that would fester in the colon, thereby causing rectal swelling, anal bleeding and explosive bursts of vomit. Survivors eventually took to cooking meat, which improved its flavour and reduced its tendency to cause agony. Yummy! To prepare your meat, baste it with a nice, wet lubricant.(make sure to rub it in) Then, use a meat tenderizer and beat your meat as hard as possible until its many juices come splurting out.

adappted from http://uncyclopedia.org

Amino acid nutrition in egg production industry

Teru Ishibashi

ABSTRACT

The egg production industry is facing various problems that need to be solved. For amino acid nutrition to achieve scientific and economical feeding of laying hens, it is necessary to elucidate the content, digestibility, or availability of nutrients of feedstuffs and feeds and the requirement of amino acids for laying hens. In addition, improvement to quality of eggs and meat of spent hens, methods of management and development of new feedstuffs are essential. For sustainable animal production, decrease in excreta and animal welfare should be studied. The real-time determination of content and digestibility of amino acids in feedstuffs are essential for formation of feeds. Recent advances in the near infrared reflectance analysis will be able to determine the content, digestibility and availability of nutrients in feedstuffs and feeds, if we have a supplemental amount of conventional analysis to define the calibration population. The amino acid requirements are affected by various factors. Therefore the method to quickly and exactly determine amino acid requirements in response to various factors is necessary. By using plasma free amino acid concentration as a criterion, it is possible to determine amino acid requirements in various conditions of laying hens within a short experimental period, repeatedly using the same animals. Because the amino acid requirements differ among individual animals, it should be expressed as grams per hen per day. Practically, it is impossible to formulate various feeds for individual hens. The various expressions have been developed and these expressions have advantages and disadvantages. The nitrogen excretion of laying hens is easily reduced by reducing dietary nitrogen levels and restricting the feed intake. The availability of amino acid may be improved by feeding management, and supplementing enzyme, but the quality of eggs and meat of spent hens and welfare of laying hens are not affected by amino acid nutrition.

Adapted from materials provided by Blackwell Publishing.

How to test if an egg is fresh

Firstly, fill a deep bowl with water and carefully lower the egg into the water.

A very fresh egg will immediately sink to the bottom and lie flat on its side. This is because the air cell within the egg is very small. The egg should also feel quite heavy.

As the egg starts to lose its freshness and more air enters the egg, it will begin to float and stand upright. The smaller end will lie on the bottom of the bowl, whilst the broader end will point towards the surface. The egg will still be good enough to consume, however, if the egg fully floats in the water and does not touch the bottom of the bowl at all, it should be discarded, as it will most likely be bad.

A bad egg will also feel extremely light in weight and give off a pungent smell.

The second method to test the eggs freshness is by breaking the egg onto a flat plate, not into a bowl.

The yolk of a very fresh egg will have a round and compact appearance and it will sit positioned quite high up in the middle of the egg. The white that surrounds it will be thick and stays close to the yolk.

A less fresh egg will contain a flatter yolk, that may break easily and a thinner white that spreads quite far over the plate.

Nutrient Content of a Large Egg

Nutrient (unit)	Whole Egg	Egg White	Egg Yolk
Calories (kcal)	75	17	59
Protein (g)	6.25	3.52	2.78
Total lipid (g)	5.01	0	5.12
Total carbohydrate (g)	0.6	0.3	0 .3
Fatty acids (g)	4.33	0	4.33
Saturated fat (g)	1.55	0	1.55
Monounsaturated fat (g)	1.91	0	1.91
Polyunsaturated fat (g)	0.68	0	0.68
Cholesterol (mg)	213	0	213
Thiamin (mg)	0.031	0.002	0.028
Riboflavin (mg)	0.254	0.151	0.103
Niacin (mg)	0.036	0.031	0.005
Vitamin B6 (mg)	0.070	0.001	0.0069
Folate (mcg)	23.5	1.0	22.5
Vitamin B12 (mcg)	0.50	0.07	0.43
Vitamin A (IU)	317.5	0	317
Vitamin E (mg)	0.70	0	0.70
Vitamin D (IU)	24.5	0	24.5
Choline (mg)	215.1	0.42	214.6
Biotin (mcg)	9.98	2.34	7.58
Calcium, Ca (mg)	25	2	23
Iron, Fe (mg)	0.72	0.01	0.59
Magnesium, Mg (mg)	5	4	1
Copper, Cu (mg)	0.007	0.002	0.004
Iodine, I (mg)	0.024	0.001	0.022
Zinc, Zn (mg)	0.55	0	0.52
Sodium, Na (mg)	63	55	7
Manganese, Mn (mg)	0.012	0.001	0.012

Egg

Definition:

A hard-shelled reproductive body made by birds. There are many different types of eggs, but chicken eggs are the ones that are used most commonly in cooking. Domestic chicken eggs have white or brown shells. The color of the shell does not affect the flavor or nutritional value of the egg.

Grades and Sizes

Eggs are sold by both grade and size. Grade primarily measures an egg's appearance once it is broken out of the shell. Most eggs sold are Grade AA or A. Grade AA eggs spread less and have a slightly higher, firmer yolk and white than Grade A eggs. Grade B eggs spread more than the other two grades and usually are sold only for use by food manufacturers.

The sizes of eggs include jumbo, extra large, large, medium, small, and peewee. Price differences are based largely on egg size, with larger sizes costing more per dozen than smaller sizes. There is about a 3-ounce difference in weight per dozen between sizes.

Selecting

Select clean, fresh eggs from refrigerated display cases. Don't use dirty, cracked, or leaking eggs. They may have become contaminated with harmful bacteria.

Storage

Fresh eggs can be refrigerated for up to 5 weeks after the packing date (a number stamped on the carton from 1 to 365, with 1 representing January 1 and 365 representing December 31).

To store raw egg whites, refrigerate them in a tightly covered container for up to 4 days. Refrigerate raw yolks, covered with water, in a tightly covered container for up to 2 days. Refrigerate hard-cooked eggs in their shells in their cartons for up to 7 days.

Raw whole eggs, whites, and yolks can be frozen to use in recipes. Eggs cannot be frozen in their shells.

To freeze whole eggs, break them into a bowl and beat just until blended before freezing in a freezer container. If freezing several eggs in one container, indicate the number of eggs on the label.

To freeze raw egg yolks, add one-eighth teaspoon salt or 1/2 teaspoons sugar or corn syrup per 4 yolks. The salt or sugar will help prevent gelling. Freeze the yolks in a freezer container.

When freezing raw egg whites, place each one in a different compartment of an ice-cube tray. Cover tightly with plastic wrap and freeze until solid. Transfer the egg white cubes to a freezer container and freeze.

Thaw the eggs in the refrigerator overnight and use yolks or whole eggs immediately after thawing. Egg whites can sit at room temperature for 30 minutes after thawing. Allowing them to stand will give them better volume when beating. Be sure to thoroughly cook eggs that have been frozen.

Safety Tips

When cracking eggs, avoid getting any eggshell in with the raw eggs.

When separating eggs, don't pass the yolk from shell half to shell half. Instead, use an egg separator, or pass the egg through clean, slightly separated fingers, so that if bacteria are present on the shell, it won't contaminate either the yolk or white.

Be sure to wash your hands, utensils, and countertops after working with eggs.

Serve hot egg dishes as soon as they're cooked. Refrigerate cold egg dishes immediately. Chill leftovers promptly and reheat thoroughly before serving.

Eating uncooked or slightly cooked eggs may be harmful because of possible bacterial contamination. The individuals most susceptible include the elderly, infants, pregnant women, and .those who are already ill. Check with your doctor to see if you are at risk. If you are, you probably should avoid eating foods that contain raw or partially cooked eggs.

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