Lactose intolerance is a condition in which the body is not able to easily digest foods that contain lactose, or the natural sugar that is found in dairy products. Lactose intolerance is not the same as milk allergy. Milk allergy is due to a problem with your body’s defense system, called the immune system. Once lactose is in the body, it needs to be broken down into two simple sugars, glucose and galactose, to be absorbed into the blood stream.

There is an enzyme called lactase which is responsible for breaking down the lactose. Many people have a shortage of the enzyme lactase, which is normally made by cells lining the small intestine. Without this enzyme they can’t break down milk sugar into simpler forms that can be absorbed into the bloodstream.

Lactose intolerance is not very common in toddlers under two years of age, unless the toddler has a lactase deficiency because of an injury to the small intestine. A rare cause of lactose intolerance is called congenital lactase deficiency. Toddlers with this condition do not produce any lactase.

Your toddler may need to take a calcium supplement if he/she doesn’t get enough of it from the diet, since milk and foods made with milk are the most common source of calcium for most people. Vitamin D is necessary for the body to absorb calcium, therefore, your toddler’s diet should provide an adequate supply of vitamin D.

There are many of nondairy foods that are rich in calcium. These include :

• Green vegetables such as broccoli and kale.

• Fish such as salmon and sardines.

• Yogurt

Sources of vitamin D include eggs and liver. Sunlight is also a good source of vitamin D.

Tofu, part of the legume family, is coagulated soymilk – the method by which it is made is similar to the way that cheese is made from milk. It is also called “soybean curd” or “bean curd”. It first appeared in China in the 2nd century BC and is now a staple food in China, Japan, Vietnam, Thailand, Singapore and Korea.

There are two types of tofu :

1. Hard / firm tofu – This has a firm texture, very similar to cheese. It is usually sold packed in tubs of water and is generally used as a “mock” meat, or in recipes needing a consistency that holds together well.
2. Soft / silken tofu – This has a texture similar to custard and is usually sold in a box or in foil. It is often used for desserts, soups, smoothies and sauces.

Tofu contains almost all of the nutritional benefits of the soybeans. It contains good amount of calcium, iron, fatty acids, fiber and other important nutrients. It is also high in complete protein. When it is mixed with grains, for instance, it forms a complete high quality protein. 4 ounces of tofu provide about 9.2 grams of protein. Calcium, fatty acids and protein is higher in firm tofu. These elements make it the perfect choice as a nutritious food for babies.

You can start including tofu into your baby’s diet eight months after his or her birth. Be careful to introduce it gradually though, since a number of babies react to it rather nastily, soy being a ‘potential allergen’. Look out for running nose, vomiting tendencies, wheezing and reddening or watering of the eye. In case you suspect your baby is breaking into an allergy of some sort, contact your pediatrician immediately.

It is very easy to incorporate tofu into your baby’s diet because it has very little taste of its own. Instead, it absorbs the flavors of any foods it comes into contact with. Initially, you could try blending tofu with cottage cheese or avocado, for a simple, nutritious meal. Soft tofu creamed with fruit would make a delicious dessert for baby. Alternatively, tofu can be cut into chunks and served to your baby raw, as a healthy finger food.

Given the health benefits and the high adaptability of the item, tofu will soon become an indispensable part of your baby’s diet. And even while he eats it unaware only you will know how it will make him bigger and stronger.

Some pregnant women may be advised or choose to restrict milk consumption and may not take appropriate supplements. We hypothesized that maternal milk restriction during pregnancy, which can reduce intakes of protein, calcium, riboflavin and vitamin D, might represent a health risk by lowering infant birth weight.

Milk is an important source of vitamin D, calcium, riboflavin, protein and energy during pregnancy, yet many women choose or are advised to avoid drinking milk for a variety of reasons, including the prevention of allergies in their children. Limiting milk intake compromises the quality of the maternal diet; women who avoid milk may not obtain adequate levels of vitamin D, calcium, protein or riboflavin. Milk restriction is a risk factor for pregnancy-associated hypertension. Low vitamin D intake is associated with neonatal rickets and decreased birth weight. Inadequate consumption of riboflavin is associated with decreases in weight, length and head circumference of babies at birth.

Although most nutrients in milk may be replaced from other foods or with supplements, vitamin D is found in few commonly consumed foods except for milk fortified with the vitamin. Dermal conversion of the precursor cholecalciferol to activated vitamin D is a seasonally unreliable source, particularly when the exposure of skin to sunlight is limited, and may not compensate for low nutritional intake. Under optimal conditions, 15 minutes of daily exposure of the hands and face to sun is required to produce adequate vitamin D, but this conversion is reduced by the prolonged winter season at more polar latitudes, by use of sunscreens with a sun protection factor (SPF) above 8, and by ozone air pollution. People whose skin pigmentation is dark are more vulnerable than others to insufficient vitamin D conversion.

According to a study, women whose daily consumption of milk during pregnancy was 1 cup (250 mL) or less consumed less protein and vitamin D. As a result, they gave birth to smaller babies than did mothers who drank more milk. The conclusion is every 1-cup increase in daily milk consumption increased birth weight by 41 g; 0.000001g increase in daily vitamin D intake increased it by 11 g.

Clinicians should be alert to the effects of milk restriction and its associated reduction in vitamin D intake, and encourage pregnant women to maintain milk consumption. Adequate intake of vitamin D is especially important during winter months.

The AAP (American Academy of Pediatrics) recommends that children age 1 to 3 years get about 40 calories per inch of height a day. This means that your 32-inch-tall toddler ideally should eat about 1,300 calories a day for normal growth and weight gain.

You should prepare balanced meals and healthy snacks for your toddler. Well balanced offerings, especially during snack time, will help you to overcome the inevitable lack of food intake during a meal. For example, if your toddler does not drink all of his milk at breakfast, give him cheese for a snack. If your toddler refuses to eat his meat at lunch, give him tofu bites dusted with Cheerio or Granola crumbs for a snack.

In these examples, while you may lament at the lack of calcium and protein intake during breakfast and lunch, you have taken the opportunity to “make up for it” during snack time!

Toss out the idea that your toddler will suddenly be eating “like the family” does! Remember, your toddler is still in a stage of slow-then-rapid-then-slow growth and is going through many changes! We find that feeding your toddler becomes less complicated and frustrating when parents realize what a serving size for a toddler really is.

When planning and serving meals to your toddler, try to have him/or her consume the following on a daily basis.

• 2 to 3 cups of calcium – milk (or yogurt, cheese or other calcium rich foods).
• 4 servings of fruits and vegetables. (Serving size: one tablespoon per year of age.) One serving should be high in vitamin C and another in vitamin A.
• 4 servings of grains – bread and cereal. One should be an iron-fortified baby cereal. A serving is about 1/4 to 1/3 an adult portion (1/4 slice toast, 1/4 cup pasta).
• 2 servings of proteins – meat, beans, eggs, tofu, or peanut butter. A good serving of protein should be served at every meal. One serving equals 1/2 ounce.

Toddlers should have 500 milligrams of calcium a day. This requirement is easily met if your child gets the recommended two servings of dairy foods every day. An important part of a toddler’s diet, milk provides calcium and vitamin D to help build strong bones. In addition, milk also contains carbohydrates, protein, fat, and zinc, as well as vitamins A, B2 and B12. Kids under age 2 should have whole milk to provide the dietary fats they need for normal growth and brain development. Offer cow’s milk in a cup after the child has begun the meal. If you are breastfeeding, only offer milk in a cup and avoid the bottle habit.

Most experts agree that kids can switch from infant formula or breast milk to whole cow’s milk when they reach 1 year of age. Before this age, cow’s milk is more likely to cause an allergic reaction and is tough for babies to digest. In addition, it is not the best source of iron.

Once you switch to cow’s milk, the U.S. Food and Drug Administration, the Centers for Disease Control, and other health experts advise parents to buy only pasteurized milk, which has been heated and processed to kill bacteria. Raw milk, they warn, may harbor contaminants and micro-organisms that can cause food-borne illness.

Some kids initially reject cow’s milk because it doesn’t taste like the familiar breast milk or formula. If your child is around 12 months and having this difficulty, mix whole milk with some formula or breast milk. Gradually adjust the mixture over time so it becomes 100% cow’s milk.

Some parents are anxious to wean their babies to cow’s milk, especially those who have been feeding formula since it can be a bit costly, but there are several good reasons to wait. Cow’s milk isn’t as rich in several nutrients, especially iron, as breast milk or formula, which is important for healthy first year development. Until the baby is eating a variety of iron-rich foods, feeding breast milk or commercially prepared formula ensures that the baby will get a sufficient amount of iron. Additionally, there is evidence suggesting that the early introduction of cow’s milk increases the chances of developing diabetes later in life. This is especially important in families with a history of the disease. Finally, children who switch to cow’s milk before their first birthday have higher incidences of allergies and eczema than those who wait.

Vegetables should be introduced after cereal and before fruit. Vegetables should be introduced as your baby can get the important nutrients he needs during his first year.

A typical daily serving of vegetables for a 6-8 month old baby is 3-4 tablespoons twice a day. You should start with strained pureed green vegetables and move on to strained yellow and other brightly colored varieties. Two great first choices are green peas or green beans. After the green vegetables you can introduce a more colorful choice such as carrots, yellow squash, or sweet potatoes. On top of that, you should introduce one vegetable at a time and wait 2-3 days before offering another variety. This gives your baby a chance to adapt to one flavor and gives you a chance to watch for allergic reactions. It is important that all vegetables you serve to your 6-8 month old baby need to be finely strained and pureed.

A typical daily serving of vegetables for an 8-10 month old baby can vary from 3-4 tablespoons four times a day to over a cup of vegetables daily. Your baby is an individual and servings will depend on the size of your baby and how your baby likes and tolerates vegetables. As your baby nears his first birthday continue to increase his serving size of vegetables to accommodate his appetite. If your baby is not having any trouble eating strained vegetables you can advance to junior strained (less pureed more mashed) and very tender vegetables from the family table.

Babies need great nutrient rich choices (made by you) to accommodate their metabolism and growth rate. For instance a baby requires more Vitamin C, Vitamin A, and Calcium per pound of body weight than an adult male.

Luckily there are many power packed vegetables to choose from for your baby :

1. Sweet potatoes, pumpkin, broccoli, and carrots are full of vitamin A (beta-carotene) which is vital to healthy eyesight, normal cell development, immune defenses and more.
2. Nerve and muscle processes both rely heavily on thiamin and green peas are a good source.
3. Red sweet peppers, green peepers, and broccoli contain high amounts of vitamin C, an antioxidant which also assists in iron absorption.
4. Calcium is an integral part of bone structure and plays a major role in blood clotting, maintaining blood pressure and much more. Broccoli, lima beans, soybeans, and squash are healthy choices if you’re aiming for calcium.

Calcium is one of the most important minerals during pregnancy. It helps in building and maintaining the teeth and bones of the baby. Calcium is needed most in the third trimester. Women who do not consume enough calcium daily may put themselves at risk for becoming so depleted that their babies have no choice but to take the calcium they need directly from their mothers’ bones. This puts mothers at risk for osteoporosis.

Your baby needs calcium to grow strong, healthy bones, teeth, nerves, heart, and muscles and to develop normal heart rhythm and blood clotting. If you don’t get enough calcium in your diet, the fetus will leach it from your bones, which may impair your own health later on. Calcium promotes your baby’s bone structure development, which continues throughout all three trimesters of pregnancy.

Since a growing baby demands a great deal of calcium, a pregnant woman should increase consumption of dairy products and other calcium-rich foods such as green leafy vegetables, orange juice, breads, breakfast cereals, and soy milk to prevent calcium loss from her own bones. A glass of milk also contains useful amino acids. Recent studies point to a likely link between calcium deficiency and the development of maternal hypertensive disorders (high blood pressure) in pregnancy. Calcium not only strengthens your bones, but also helps in muscle contraction and blood clotting. Some sources also say that intake of calcium can help with pre-menstrual syndrome, or PMS.

According to a research, only 23% of women consumed more than two cups but less than three cups of milk per day, which still doesn’t meet the recommended amount of calcium for pregnant women. The recommended level of calcium for pregnant women is 1,200 mg. A glass of milk or calcium-fortified drinks such as soy milk or orange juice contains approximately 300 mg of calcium.

In this case, pregnant women generally do not get the required nutrients from food alone. Mothers particularly in need of supplementation are those who are younger than 15 or older than 35, those who are expecting a multiple birth and those who are vegan.

In fact, in a study published in Obstetrics & Gynecology, infants of mothers who took 2,000 milligrams of calcium supplements per day during their second and third trimesters were born with 15 percent greater bone density than newborns whose mothers took placebos. During pregnancy and lactation, your body will draw upon stored calcium in your bones to supply your baby and breast milk with adequate amounts should your diet not supply it. In other words, low intakes of calcium will affect you more than it will affect your baby.

In conclusion, to maintain positive calcium balance, adequate intake of naturally calcium-rich or fortified foods, calcium supplements or a combination of these is needed.