The government's national program for preventing stunting has been ongoing for the past few years. There is currently a strong push to promote the consumption of animal protein as a choice for combating stunting. This is because animal protein is of higher quality and can be metabolized by the body more efficiently to address malnutrition. Animal protein sources include chicken, beef, fish, eggs, and others. In this discussion, we will focus on chicken eggs, which are one of the high-quality protein sources.
Eggs are a good quality animal protein source and are also budget-friendly compared to other animal protein sources. Eggs are accessible to various socioeconomic groups, from middle to lower income. Therefore, eggs are an economical choice for meeting nutritional needs in stunting prevention.
However, it should be noted that eggs are not usually recommended as complementary foods for infants under 1 year old. This is due to the risk of egg allergies and the immature digestive system of infants. Before introducing eggs to infants as part of complementary feeding, it is advisable to consult a doctor or pediatric nutritionist.
Nevertheless, once the infant reaches an appropriate age and is introduced to complementary feeding, eggs can become a good source of nutrition. Eggs contain many essential nutrients, including high-quality protein, vitamin B12, vitamin D, iron, and selenium. Protein in eggs aids in the growth and development of infants.
A study published in "The American Journal of Clinical Nutrition" in 2002 stated that eggs are a good animal protein source and can be an important component of a balanced diet for children.
However, as mentioned earlier, introducing eggs to infants should be done carefully and preferably supervised by a doctor or nutritionist. Introduction of new foods should be gradual to identify any allergic reactions. Additionally, ensure eggs are cooked properly to avoid the risk of foodborne infections.
For children aged 1 year and older, eggs can be an important source of nutrition. Eggs are rich in various essential nutrients such as protein, healthy fats, vitamins, and minerals. Here are some functions of eggs for children aged 1 year and older, accompanied by supporting literature:
-
High-Quality Protein Source: Eggs contain high-quality protein with all essential amino acids needed by the body. Protein is required for the growth and development of muscles, bones, and other body tissues.
-
Vitamin D: Eggs are one of the natural sources of vitamin D, which is important for bone health and children's growth.
-
Iron: Eggs contain iron, which plays a crucial role in the formation of red blood cells and prevents anemia.
-
Vitamin B12: Eggs are a source of vitamin B12, which is important for the function of the nervous system and the formation of red blood cells.
Eggs contain choline, which is an essential nutrient for brain development and cognitive function.
Although eggs have significant nutritional benefits, it is important to introduce new foods gradually and be mindful of potential allergies. If a child has a history of food allergies, it is advisable to consult a doctor before introducing eggs into their diet.
Reference:
Micha, R., Wallace, S. K., & Mozaffarian, D. (2010). Red and processed meat consumption and risk of incident coronary heart disease, stroke, and diabetes mellitus: a systematic review and meta-analysis. Circulation, 121(21), 2271-2283.
Herron, K. L., & Fernandez, M. L. (2004). Are the current dietary guidelines regarding egg consumption appropriate? Journal of Nutrition, 134(1), 187-190.
American Academy of Pediatrics. (2019). AAP Updates Recommendations on Eggs, Peanuts, Other Early Foods. [https://www.aap.org/en-us/about-the-aap/aap-press-room/Pages/AAP-Updates-Recommendations-on-Eggs-Peanuts-Other-Early-Foods.aspx]
Tang, W. H., & Kitai, T. (2017). Hazen, M. J. D. Egg, atherosclerosis, and cardiovascular disease prevention. Journal of the American College of Nutrition, 36(4), 261–274.
Armas, L. A. G., Hollis, B. W., & Heaney, R. P. (2004). Vitamin D2 Is Much Less Effective than Vitamin D3 in Humans. The Journal of Clinical Endocrinology & Metabolism, 89(11), 5387–5391.
Hurrell, R., Egli, I., & others. (2010). Iron bioavailability and dietary reference values. The American Journal of Clinical Nutrition, 91(5), 1461S–1467S.
Hurrell, R., Egli, I., & others. (2010). Iron bioavailability and dietary reference values. The American Journal of Clinical Nutrition, 91(5), 1461S–1467S.
O’Leary, F., & Samman, S. (2010). Vitamin B12 in Health and Disease. Nutrients, 2(3), 299–316.
Kolin:
Zeisel, S. H., & daCosta, K. A. (2009). Choline: An essential nutrient for public health. Nutrition Reviews, 67(11), 615–623.