Many doctors feed the baby according to his caloric needs and prepare the formula from whole milk, sugar and water, determining the amounts of each according to the age and weight of the baby.
Under any condition it is so necessary that the amount and composition of each baby’s food be adjusted to his needs, that it is not considered possible to make out any formulae or feeding schedules which would be safe or satisfactory for general use.
Ready Method for Selecting Amounts to be Employed in Making Various 20–Oz. Milk-Mixtures, and the Caloric Values Resulting
| Percentages desired of | Lower 8 oz. | Lower 16 oz. | Lower 28 oz. | Whole Milk | Upper 24 oz. | Upper 20 oz. | Upper 16 oz. | Upper 10 oz. | Upper 8 oz. | Water oz. | Sugar oz. | Caloric Value of Mixture | Calories per oz. | ||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Fat | Sugar | Prot’n | |||||||||||||
| 0.5 | 5 | 1 | 5 | 15 | 0.8 | 175 | 8.75 | ||||||||
| 0.5 | 6 | 2 | 10 | 10 | 0.8 | 225 | 11.25 | ||||||||
| 1 | 6 | 1 | 5 | 15 | 1 | 225 | 11.25 | ||||||||
| 1 | 6 | 1.5 | 2.5 | 5 | 12.5 | 0.9 | 237.5 | 11.88 | |||||||
| 1 | 6 | 2 | 10 | 10 | 0.8 | 250 | 12.5 | ||||||||
| 1.5 | 6 | 1 | 5 | 15 | 1 | 250 | 12.5 | ||||||||
| 1.5 | 6 | 1.5 | 7.5 | 12.5 | 0.9 | 262.5 | 13.13 | ||||||||
| 2 | 6 | 1.5 | 2.5 | 5 | 12.5 | 0.9 | 287.5 | 14.38 | |||||||
| 2 | 6 | 2 | 10 | 10 | 0.8 | 300 | 15 | ||||||||
| 2.5 | 6 | 1.5 | 2.5 | 5 | 12.5 | 0.9 | 312.5 | 15.63 | |||||||
| 2.5 | 6 | 2 | 10 | 10 | 0.8 | 325 | 16.25 | ||||||||
| 2.5 | 6 | 2.5 | 12.5 | 7.5 | 0.7 | 337.5 | 16.88 | ||||||||
| 3 | 6 | 1 | 5 | 15 | 1 | 325 | 16.25 | ||||||||
| 3 | 6 | 1.5 | 2.5 | 5 | 12.5 | 0.9 | 337.5 | 16.88 | |||||||
| 3 | 6 | 2 | 10 | 10 | 0.8 | 350 | 17.5 | ||||||||
| 3 | 6 | 3 | 15 | 5 | 0.4 | 375 | 18.75 | ||||||||
| 4 | 4 | 4 | 20 | 0 | 400 | 20 | |||||||||
| Fig. 171. Table of fat percentages, by permission, from “The Diseases of Infants and Children,” by J. P. Crozer Griffith, M.D. | |||||||||||||||
| Table Giving Approximate Percentage-Strengths of Different Layers of Milk | |||
|---|---|---|---|
| Per cent. Fat | Per cent. Protein and Sugar | Ratio | |
| Upper 2 oz. | 24 | 4 | 6 to 1 |
| Upper 4 oz. | 20 | 4 | 5 to 1 |
| Upper 6 oz. | 16 | 4 | 4 to 1 |
| Upper 8 oz. | 12 | 4 | 3 to 1 |
| Upper 10 oz. | 10 | 4 | 2.5 to 1 |
| Upper 16 oz. | 8 | 4 | 2 to 1 |
| Upper 20 oz. | 6 | 4 | 1.5 to 1 |
| Upper 24 oz. | 5 | 4 | 1.25 to 1 |
| Upper 32 oz. whole milk | 4 | 4 | 1 to 1 |
| Lower 30 oz. | 3 | 4 | .75 to 1 |
| Lower 28 oz. | 2 | 4 | .50 to 1 |
| Lower 16 oz. | 1 | 4 | .25 to 1 |
| Lower 8 oz. | 0.5 | 4 | .0 to 1 |
To Find the Amount of Any Layer of Milk to be Used to Give Percentages Desired