Nutrition Guidelines for Weaning Infants
NUTRITION DURING
INFANCY
WEANING
>
giving of
foods
to
infants
starting
at
six months,
in addition
to
breastmilk
.
>
NOT
sufficient
as
on
their
own
as a
diet
>
Should
NOT
displace breastmilk
IMPORTANCE OF STARTING
WEANING
1.
Infant’s
intestinal
tracts
develops
immunologically with
defense
mechanisms
to
protect
the
infant from
foreign
proteins
2.
The
infant’s
ability
to
digest
and
absorb
proteins,
fats,
and
carbohydrates,
other
than those
in
breastmilk
increases
rapidly.
3.
The
infant’s
kidneys
develop
the ability
to
excrete
the
waste
products
from
foods
with
a high
renal
solute
load,
such as
meat.
4.
The
infant
develops
the
neuromuscular
mechanisms
needed
for
recognizing
and accepting a
spoon,
masticating,
swallowing
nonliquid
foods,
and
appreciating
variation
in
the
taste
and
color
of
foods.
Reduce breast
milk
production
or
intake.
Contribute
to
increased
rates
of
infant
mortality
and
morbidity.
Increase
the
risk
of
mothers
becoming
pregnant.
Interfere
with
iron
absorption
.
Reject
foods
when
they are introduced at
a
later
age.
Consume
an
inadequate variety
&
amount of
food
to
meet
their nutritional
needs
.
GLOW
GO
GROW
TIPS FOR INCREASING NURTRITIVE VALUE
OF WEANING FOODS
Cook rice or other cereals thicker by
preparing it with less water.
Add mashed/finely chopped vegetable,
meat, fish, eggs, & fruits
Add fortified milk, sugar or chocolate
powder
Add a little cooking oil, margarine or butter
to the feed.
General
Guidelines
To
Follow
When
Preparing
Infant
Foods
at
Home
Cleanliness
••
Before
breastfeeding,
formula
feeding,
or
preparing
any food
or
bottles;
••
Before
handling
any
food
or
food
utensils;
••
After
handling
raw
meat,
poultry,
or
fish;
••
After
changing
an
infant’s
diaper
and
clothing;
••
After
using
the
bathroom
or
assisting
a
child in
the bathroom;
••
After
sneezing
or
coughing
into
tissues
or
hands
or wiping noses, mouths,
bottoms,
sores,
or
cuts;
and
••
After
handling pets
or
other
animals
or
garbage.
Washing
of
Hands
is a
must...
Before
preparing food, wash
all
working
surfaces
used
to prepare food
such as
counter
tops
or
tables with
soap and hot
water,
and
then
rinse thoroughly with
hot
water.
Washing
of
Hands
is a
must...
Before
preparing
food,
wash
all
equipment,
such as a
blender,
food
processor,
infant food
grinder,
utensils,
pots,
pans,
and
cutting
boards
carefully
with
soap and
hot
water.
Rinse
thoroughly
with
hot
water and
allow to
air
dry.
Separate
cutting boards
should
be
used
for
animal
foods
(i.e.,
meat,
poultry,
fish)
and non-animal
foods
(i.e.,
vegetables,
fruits,
breads).
Preparation
Common kitchen
equipment
is all
that
is
necessary
to
make
infant foods
at
home.
A
simple
metal
steamer,
available
in most
supermarkets,
can
be
used to cook
fruits
and
vegetables
and will
reduce
the loss
of vitamins
in
cooking.
Serving and
Storage
Home-prepared
infant
f
oods
should be used
immediately
and
quickly
stored
in a
properly
functioning
refrigerator
or
frozen for
longer
storage.
B
l
e
n
d
e
r
o
r
f
o
o
d
p
r
o
c
e
s
s
o
r
–
p
u
r
e
e
s
f
o
o
d
s
,
i
n
c
l
u
d
i
n
g
m
e
a
t
s
,
v
e
g
e
t
a
b
l
e
s
,
a
n
d
f
r
u
i
t
,
t
o
a
v
e
r
y
s
m
o
o
t
h
c
o
n
s
i
s
t
e
n
c
y
,
i
f
d
e
s
i
r
e
d
;
F
i
n
e
m
e
s
h
s
t
r
a
i
n
e
r
–
purees
very soft
cooked
vegetables
and
ripe or
cooked
fruits
–
the
food
would
be
pushed
through
the
strainer
with the
back
of a
spoon;
Infant
food
grinder
or
food
mill
–
purees most
foods to
a
smooth
consistency
and
purees
meats
to
a
coarser
consistency
A
k
i
t
c
h
e
n
f
o
r
k
o
r
k
n
i
f
e
–
mashed with a
fork
or
chopped
finely
with a
knife,
for
older
infants.
TYPES OF SUPPLEMENTARY OR
WEANING FOODS
LIQUID SUPPLEMENTS
Milk
-Cow’s milk diluted with water in 2:1
ratio. Sugar can be added. 225 ml
Juice of fresh fruits
-Oranges, tomatoes, sweet
lime, grapes juices. 85-170 ml
Soups of GLV
-Strained soups
Fish liver oil
-Few drops mixed in milk
SOLID SUPPLEMENTS MASHED
Cereal and starchy gruels
-Rice, rice flour,rice flakes,
ragi flour mixed with milk and sugar, porridge,
malted cereals
Vegetables
-Potato, GLV,carrots
Fruits
-Banana
Non-veg foods
-Hard boiled yolk(small portion),
minced meat, boiled fish
Pulses
-Khichdi
SOLID SUPPLEMENTS UNMASHED
Cooked cereals, pulses, veg, idli, bread,
chapati, rice and dal. Chopped veg, cooked
potato, leafy veg, raw carrot,
Ingredients
:
Wheat flour (Whole)
100
g.
Bengal
gram
(Roasted
&
de-husked)
30
g.
Groundnut
(Roasted)
20
g.
Method of
preparation
:
1.
Roast
wheat
flour.
2.
Remove
the
skin of groundnut.
3.
Make
powder
of
roasted
Bengal
grams
andgroundnut.
Mix with
Wheat flour
thoroughly.
4.
Store
in a
dry
airtight
container.
Nutritive
Value
Per
100
gms
:
Calories
377
Protein
16
.1
g.
Iron
5
.54
mg.
Carotene
41
.93
μ
g
Ingredients
:
Whole
wheat
80 g.
Whole
Soyabean
20 g.
Method
of
preparation
:
1.
Clean whole wheat
&
soyabean
separately.
2.
Roast
wheat
and
soyabean
in
hot
sand.
3.
Grind
these
separately
and
mix
together.
4.
Store
the
prepared instant
food
in
an air
tight
container.
Nutritive
value
per 100
gms
:
Calories
363
Protein
18
.1
g.
Iron
6
.3
mg.
Carotene
136
μ
g.
Bengal
Gram
(Garbanzos)
GRAM
MIX
Ingredients
:
Puffed
Rice 100 g.
Bengal
Gram
30 g.
(Roasted
&
de-husked)
Method
of
preparation
:
1.
Prepare powder
of
puffed
rice.
2.
Grind
roasted
Bengal
gram.
3.
Mix all the
powdered
ingredients
thoroughly.
4.
store
in
a dry
airtight
container.
Nutritive
value
per 100
gms
:
Calories
335
Protein
10 .96
g.
Iron
7 .26
mg.
Carotene
26
μ
g.
Ingredients
:
Raw
Rice
powder
150 g.
Roasted
Bengal
gram
Dal
50
g.
Method
of
preparation
:
1.
Wash
&
soak
raw
rice
in
water.
2.
Remove
water,
dry
under
sun,
grind it.
Grind
roasted
Bengal
gram
dal.
3.
Mix the
two
powdered
ingredients.
4.
Store
in
a dry
airtight
container.
Nutritive
value
per 100
gms
:
Calories
351
Protein
10
.3
g.
Iron
1
.85
mg.
Carotene
32
.25
μ
g.
Ingredients
:
Puffed
rice
100 g.
Roasted
chana
30 g.
Roasted
groundnuts
20
g.
Sugar
50
g.
Method
of
preparation
:
1.
Powder puffed
rice after
slightly
roasting
it.
2.
Powder roasted
chana
and
groundnut
separately.
3.
Mix all
the
ingredients
and
add
powdered
sugar.
4.
Store
in dry
bottle.
Nutritive value
per 100
gms
:
Calories
374
Protein
9
.8
g.
Iron
5
.1
mg.
Carotene
17
μ
g.
Ingredients
:
Rice
30
g.
Soyabean
20
g.
Sugar
50 g.
Method
of
preparation
:
1.
Roast
rice
and
Soyabean
separately.
2.
Grind
rice
and
Soyabean
and mix
together.
3.
Add
powered sugar
and
store
in an air
tight
bottle.
Nutritive value
per 100
gms
:
Calories
390
Protein
11
g.
Iron
2
.29
mg.
Carotene
85
μ
g.
Ingredients
:
Maize
100
g.
Lentil
30
g.
Groundnut
20
g.
Sugar
50
g.
Method
of
preparation
:
1.
Clean
and
roast
maize,
lentil
and
groundnut seeds
separately.
2.
Grind individually
to
a
fine
powder.
3.
Mix all these
ingredients with
powdered
sugar.
4.
Store
in dry
airtight
container.
Nutritive
value
per 100
gms
:
Calories
379
Protein
11
.93
g.
Iron
2
.59
mg.
Carotene
85
.5
μ
g.
Points to be considered in introducing weaning foods
•
Introduce only one food at a time.
•
Allow the infant to become familiar with the food before trying to give
another.Give very small amounts of any new food at the beginning, for
example, one teaspoon full or less.
•
At first strained fruits, vegetables and cereals are given.
•
Fruit juice should be fed only by cup not by bottle.
•
When the baby is able to chew, gradually substitute finely chopped
fruits and vegetables usually at 8 to 9 months.
•
Variety in choice of foods is important.
•
Infants may object to taking some foods by themselves but will take
them willingly if one is mixed with another, e.g., egg may be mixed
with formula, cereal or vegetable. Vegetables may sometimes be
made into soup with little milk until the baby becomes accustomed to
the new flavour.
•
If, after several trials, the baby has an acute dislike for a particular
food, omit that item for a week or two and then try again. If the dislike
persists it is better to forget about the food for a while and substitute
another.
•
The mother or anyone feeding the infant must be careful to avoid
showing in any way a dislike for a food which is being given.
•
A baby's appetite varies a lot from meal to meal and day to day.When
the child is teething or suffering from cold the child's appetite may be
less.
•
Use a very thin consistency when starting solid foods. Gradually the
consistency is made more solid as the infant learns to propel the food
back with the help of tongue.
•
The child can be fed with a katori and spoon and the baby gets used to
an adult method of feeding.
•
To make the food calorie dense add oil, butter or ghee to the infant's
diet.
•
Food should be given between breast feeds.
•
Give freshly prepared food.
•
Food should be only slightly seasoned. The addition of salt or sugar is
not necessary in all foods. Water can be given in between feedings
with a cup and spoon
.
Feeding an infant with supplementary foods demands greater skill and
ingenuity on the of the part of the mother than the mere selection of
suitable foods and cooking them in suitable ways. To guide the child to
learn to eat and enjoy foods, the mother must be patient, resourceful not
too serious.
By one year, the infant can be given family diet, modified, in small
quantities but at frequent intervals in addition to milk. The best indication
of adequacy of the diet is the growth pattern of the child.
Low cost supplementary food
Indian multipurpose food (C.F.T.R.I.)-
Low fat groundnut flour and bengal
gram flour (75:25 fortified with vitamins A and D, B1, B2, and calcium
carbonate. Contains 42 per cent protein.
Malt food (C.F.T.R.I.)-
Cereal malt, low fat groundnut flour, roasted bengal
flour (40:40:20) fortified with vitamins and calcium salts,
Contains 28 per
cent protein.
Balahar (C.F.T.R.I.)-
Whole wheat flour, groundnut flour and roasted
bengal gram flour (70:20:10) fortified with calcium salts and
vitamins.Contains 20 per cent protein.
Supplementary food (NIN)-
Roasted wheat flour, green gram flour or
jaggery, (30:20:8:20).Contains 12.5 per cent proteins
Supplementary food (A.H.S.C.W) Kuzhandai Amudhu
-Roasted
maize
flour, green gram flour, roasted ground nut and jaggery (30:20:10:20)
Contains 14.4 per cent proteins
Win food (Gandhigram Rural Institute
)-Pearl millet, green gram dal,
groundnut flour, and jaggery. (50:15:25-25) Contains 20 per cent proteins.
Amutham
-Rice flour, ragi flour, bengal gram flour, sesame for groundnut
flour and jaggery (15:15 15:10:10:25).Contains 14 per cent proteins.
Poshak
-Cereal (wheat, maize, rice or jowar) pulse (chana dal or green
gram dal) and oil seed (ground nut) and jaggery.(4:2:1:2).
Poshak (least cost weaning mix
)-Same ingredients as poshak but in the
proportion of 60:17:14:9
Kerala Indigenous Food (KIF)-
Tapioca, Bulgar wheat (broken wheat or
dalia) and groundnut (25:50:25)
Low cost supplementary foods can be made at home by dry roasting with
the above mentioned combinations or equal quantities of sprouted ragi,
green gram, whole wheat, roasted channa, rice few almonds and making
into powder.
Problems in weaning
Obesity
: Many infants are overfed by
overzealous parents who mistake acceptance
of food for appetite. Too early and too much
quantity of feeding or too concentrated food
can lead to overweight of the infant.
Commercially available processed foods when
overfed may lead to obesity.
Underweight:
Too less quantity of food and less
concentrated foods can lead to underweight. Bulky
adult food when consumed by an infant gives satiety
without meeting calorie requirement. This results in
underweight of the child. Frequent illness and
repeated diarrhoeas can also result in underweight
of the child. Malnutrition in early childhood results
in impaired cognitive and social development, poor
school performance and reduced productivity in
later life.
Food Allergy
: Food sensitive enteropathis
occur principally during first six months of life
and mostly limited to early childhood.
Predisposing factors may be malnutrition,
infection and genetic background. Increased
gut permeability, low level of secretory IgA
and enzymatic immaturity put the infant at
higher risk for allergy.
The foods most frequently implicated in
infant allergies are wheat, milk, egg and citrus
juices. Rice is probably the most safe food of
the commonly eaten cereals.
The consumption of wheat is best delayed
until after the 6th month. Egg white, which is
a potent sensitizer is usually deferred until
the 10th month. Egg yolk is less allergenic and
heat denaturation renders egg yolks
nonreactive. Pure orange juice does not give
rise to allergic reactions in infants or children.
Improperly prepared orange juice may
contain excessive amounts of peel oil or of
seed proteins which have leached into the
juice from broken seeds and may therefore
cause reactions in susceptible children.
Allergy to milk is the most serious of the
commonly encountered food allergy since
milk supplies the basic nutritional
requirements in early infancy. In most cases
the allergy is due to the presence of
lactoglobulins and to some extent
lactoalbumin. The infant can be fed
evaporated milk in which these proteins are
denatured.
Artificial flavours and been associated with
respiratory allergic disorder.
Lactose intolerance
: Lactase deficiency is
usually not a problem for infants. So gain or
failure to thrive in breast fed infants may be
associated with excessive lactose intake.
Mothers should lengthen the breast-feeding
session on each breast or allow an entire to
be taken at one breast.
Refusal to take new food
: If the child refuses
to take new food, form of the food can be
modified or should be mixed with the food he
likes and should be tried again after a week or
so.
Choking:
Choking and aspiration can be
caused as the child is trying to eat, run and
breath at the same time Choking can be
caused by peanuts, seeds, small hard sweets,
crisps and raisins. Hard and big pieces of fruit
like apple or vegetable or popcorn should be
avoided for children under 3 years of age
since they can cause choking which can lead
to death.
Choking can prevented by cutting or breaking
into bite-sized pieces. Conversation and
motor activity be discouraged during earing.
Foods sticky like peanut butter should be
avoided. Children to be supervised while
eating.
Diarrhoea
: Infections due to lack of proper
hygiene and inappropriate complementary
feeding can cause diarrhoea in infants.
Some suggested recipes during infancy with
reason
Fruit juice (6 months)-
Provides vitamin C
which is lacking in milk,tomato, Orange juice
can supply some amt of beta carotene.
Green soup(8 months),veg soup-
Child
gets
used to new taste, provides iron, calcium,
beta carotene and Vitamin C.
Stewed apple (8 months), mashed veg-
Gives
calories and should not be given in new pieces
since it may choke the child
Soft custard with egg yolk
-Provides vitamin A,
iron, protein and B vitamins Egg white should
be introduced later as it may cause allergy.
Khichdi, idli, chapati+milk (10-12 months
)-
Easily digestible and gives calories and good
quality protein Meets increased demands of
calories and protein.
Malted cereals and gruels
-Made out of rice,
rice flour, rice flakes, corn flakes and milk
meets increased demands of calories an
protein.
THANK YOU
When introducing solid foods to infants starting at six months, it is important to remember that breastmilk remains a vital part of their diet. Weaning helps in the development of the infant's intestinal tract and the ability to digest proteins, fats, and carbohydrates. However, weaning too early or too late can have negative effects on both the infant and the mother. It is crucial to follow a gradual process to ensure the infant receives adequate nutrition and develops healthy eating habits.
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Presentation Transcript
NUTRITION DURING INFANCY WEANING
>giving of foods to infants starting at six months, in addition to breastmilk. >NOT sufficient as on their own as a diet >Should NOT displace breastmilk
IMPORTANCE OF STARTING WEANING 1. Infant s intestinaltracts develops immunologically with defense mechanisms to protect the infant from foreign proteins
2. The infants ability todigest and absorb proteins, fats, and carbohydrates, other than those in breastmilk increases rapidly.
3. The infants kidneysdevelop the ability to excrete the waste products from foods with a high renal solute load, such as meat.
4. neuromuscular mechanisms needed for recognizing and accepting a spoon, masticating, nonliquid foods, and appreciating variation in the taste and color of foods. The infant develops the swallowing
Reduce breast milk production or intake. Contribute to increased rates of infant mortality and morbidity. Increase the riskof mothers becoming pregnant. Interfere with iron absorption.
Reject foods when they are introduced at a later age. Consume an inadequate variety & amount of food to meet their nutritional needs.
GO GLOW GROW
FoodGroup Age of Introduction inMonths 6 7 8 9 10 11 12 Rice orcooked cereal, cup, strained cup, 1 cup soft cooked rice cup thick cereal cupthin cereal Pulse strained 2-3tbsp 1piece Dissolved in milk Breador biscuit
Food Group Age of Introduction inMonths 6 7 8 9 10 11 12 Fruits, ripe, like tomatoes oranges,s weet lime,grap es 2 tbsp mashed or in juice form 3 tbsp.cut intosmall pieces 4 tbsp.cut intofinger sized pieces Soups cup Vegetabl es, cooked 1 tbsp mashed 1 tbsp finely chopped 1-2 tbsp.coarsel ychpopped
Food Group Age of Introduction in Months 6 7 8 9 10 11 12 Meat, fish, andpoultry, cooked well, ground, flaked or minced, fish liver oil 1-1/3 Servings 1-1/3 srvgs 1-1/3 srvgs 1-1/3 srvgs 1-1/3 srvgs 1-1/3 srvgs 1-1/3 Srvgs tsp mixed in small quantity of milk Whole Milk 2 cups Cooking Oil or margarine, may be added to lugao or meat & vegetable dish 4 tsp Sugar 3 tsp 3 tsp 3tsp 1tsp 3 tsp 3 tsp 3 tsp 3 tsp Custards,pudding,
TIPS FOR INCREASING NURTRITIVE VALUE OF WEANING FOODS
Cook rice or other cereals thicker by preparing it with less water. Add mashed/finely chopped vegetable, meat, fish, eggs, & fruits Add fortified milk, sugar or chocolate powder Add a little cooking oil, margarine or butter to the feed.
General Guidelines To Follow When Preparing Infant Foods at Home
Before breastfeeding, formula feeding, or preparing any food or bottles; Before handling any food or food utensils; After handlingrawmeat, poultry, or fish; After changing an infant s diaper and clothing; After using the bathroom or assisting a child in the bathroom; After sneezing or coughing into tissues or hands or wiping noses, mouths, bottoms, sores, or cuts; and After handling pets or other animals or garbage.
Washing of Hands is a must... Before preparing food, wash all working surfaces used to prepare food such as counter tops or tables with soap and hot water, and then rinse thoroughly with hotwater.
Washing of Hands is a must... Before preparing food, wash all equipment, such as a blender,food processor, infant food grinder, utensils, pots, pans, boards carefully with soap and Rinse thoroughly with hot water and allow to air dry. Separate cutting boards used for animal foods (i.e., meat, poultry, fish) and non-animal foods (i.e., vegetables, fruits, breads). and cutting hot water. should be
Preparation Common kitchenequipment is all that is necessary to make infant foods at home. A simple metal steamer, available in most supermarkets, can be used to cook fruits and vegetables and will reduce the loss of vitaminsin cooking.
Serving and Storage Home-prepared infant foods should be used immediately and quickly stored in a properly functioning refrigerator or frozen for longer storage.
Blender or food processor purees foods, including meats, vegetables, and fruit, to a very consistency,if desired; smooth
Fine mesh strainer purees very soft cooked vegetables and ripe or cooked fruits the food would be pushed through the strainer with the back of a spoon;
Infant food grinder or food mill purees most foods to a smooth consistency and purees meats to a coarser consistency
A kitchen fork or knife mashed with a fork or chopped finely with a knife, for older infants.
TYPES OF SUPPLEMENTARY OR WEANING FOODS
LIQUID SUPPLEMENTS Milk-Cow s milk diluted with water in 2:1 ratio. Sugar can be added. 225 ml Juice of fresh fruits-Oranges, tomatoes, sweet lime, grapes juices. 85-170 ml Soups of GLV-Strained soups Fish liver oil-Few drops mixed in milk
SOLID SUPPLEMENTS MASHED Cereal and starchy gruels-Rice, rice flour,rice flakes, ragi flour mixed with milk and sugar, porridge, malted cereals Vegetables-Potato, GLV,carrots Fruits-Banana Non-veg foods-Hard boiled yolk(small portion), minced meat, boiled fish Pulses-Khichdi
SOLID SUPPLEMENTS UNMASHED Cooked cereals, pulses, veg, idli, bread, chapati, rice and dal. Chopped veg, cooked potato, leafy veg, raw carrot,
Ingredients: Whole wheat 80 g. Whole Soyabean 20 g. Method of preparation: 1. Clean whole wheat & soyabean separately. 2. Roast wheat and soyabean in hot sand. 3. Grind these separately and mix together. 4. Store the prepared instant food in an air tight container. Nutritive value per 100 gms: Calories 363 Protein 18 .1 g. Iron 6 .3mg. Carotene 136 g. Ingredients: Wheat flour (Whole) 100g. Bengal gram (Roasted & de-husked) 30 g. Groundnut (Roasted) 20g. Method of preparation : 1. Roast wheat flour. 2. Remove the skin of groundnut. 3. Make powder of roasted Bengal grams andgroundnut. Mix with Wheat flourthoroughly. 4.Store in a dry airtight container. Nutritive Value Per 100 gms : Calories 377 Protein 16 .1 g. Iron 5 .54mg. Carotene 41 .93 g
Ingredients : Raw Rice powder 150 g. Roasted Bengal gram Dal 50g. Method of preparation : 1. Wash & soak raw rice in water. 2. Remove water, dry under sun, grind it. Grind roasted Bengal gramdal. 3. Mix the twopowdered ingredients. 4.Store in a dry airtight container. Nutritive value per 100 gms : Calories 351 Protein 10 .3 g. Iron 1 .85mg. Carotene 32 .25 g. GRAM MIX Ingredients : Puffed Rice 100 g. Bengal Gram 30 g. (Roasted & de-husked) Method of preparation: 1. Prepare powder of puffed rice. 2. Grind roasted Bengal gram. 3. Mix all the powderedingredients thoroughly. 4.store in a dry airtight container. Nutritive value per 100 gms : Calories 335 Protein 10 .96 g. Iron 7 .26mg. Carotene 26 g.
Ingredients: Puffed rice 100 g. Roasted chana 30 g. Roasted groundnuts 20g. Sugar 50 g. Method of preparation: 1. Powder puffed rice after slightly roasting it. 2. Powder roasted chana and groundnut separately. 3. Mix all the ingredients and add powdered sugar. 4.Store in dry bottle. Nutritive value per 100 gms: Calories 374 Protein 9 .8 g. Iron 5 .1 mg. Carotene 17 g. Ingredients: Rice 30 g. Soyabean 20 g. Sugar 50 g. Method of preparation: 1. Roast rice and Soyabean separately. 2. Grind rice and Soyabean and mix together. 3. Add powered sugar and store in an air tightbottle. Nutritive value per 100 gms: Calories 390 Protein 11 g. Iron 2 .29 mg. Carotene 85 g.
Ingredients: Maize 100g. Lentil 30 g. Groundnut 20g. Sugar 50g. Method of preparation : 1.Clean and roast maize, lentil and groundnut seeds separately. 2. Grind individually to a fine powder. 3. Mix all these ingredients with powdered sugar. 4.Store in dry airtight container. Nutritive value per 100 gms : Calories 379 Protein 11 .93g. Iron 2 .59mg. Carotene 85 .5 g.
Points to be considered in introducing weaning foods Introduce only one food at a time. Allow the infant to become familiar with the food before trying to give another.Give very small amounts of any new food at the beginning, for example, one teaspoon full or less. At first strained fruits, vegetables and cereals are given. Fruit juice should be fed only by cup not by bottle. When the baby is able to chew, gradually substitute finely chopped fruits and vegetables usually at 8 to 9 months. Variety in choice of foods is important. Infants may object to taking some foods by themselves but will take them willingly if one is mixed with another, e.g., egg may be mixed with formula, cereal or vegetable. Vegetables may sometimes be made into soup with little milk until the baby becomes accustomed to the new flavour.
If, after several trials, the baby has an acute dislike for a particular food, omit that item for a week or two and then try again. If the dislike persists it is better to forget about the food for a while and substitute another. The mother or anyone feeding the infant must be careful to avoid showing in any way a dislike for a food which is being given. A baby's appetite varies a lot from meal to meal and day to day.When the child is teething or suffering from cold the child's appetite may be less. Use a very thin consistency when starting solid foods. Gradually the consistency is made more solid as the infant learns to propel the food back with the help of tongue. The child can be fed with a katori and spoon and the baby gets used to an adult method of feeding. To make the food calorie dense add oil, butter or ghee to the infant's diet. Food should be given between breast feeds.
Give freshly prepared food. Food should be only slightly seasoned. The addition of salt or sugar is not necessary in all foods. Water can be given in between feedings with a cup and spoon. Feeding an infant with supplementary foods demands greater skill and ingenuity on the of the part of the mother than the mere selection of suitable foods and cooking them in suitable ways. To guide the child to learn to eat and enjoy foods, the mother must be patient, resourceful not too serious. By one year, the infant can be given family diet, modified, in small quantities but at frequent intervals in addition to milk. The best indication of adequacy of the diet is the growth pattern of the child.
Low cost supplementary food Indian multipurpose food (C.F.T.R.I.)-Low fat groundnut flour and bengal gram flour (75:25 fortified with vitamins A and D, B1, B2, and calcium carbonate. Contains 42 per cent protein. Malt food (C.F.T.R.I.)-Cereal malt, low fat groundnut flour, roasted bengal flour (40:40:20) fortified with vitamins and calcium salts,Contains 28 per cent protein. Balahar (C.F.T.R.I.)-Whole wheat flour, groundnut flour and roasted bengal gram flour (70:20:10) fortified with calcium salts and vitamins.Contains 20 per cent protein. Supplementary food (NIN)-Roasted wheat flour, green gram flour or jaggery, (30:20:8:20).Contains 12.5 per cent proteins
Supplementary food (A.H.S.C.W) Kuzhandai Amudhu-Roastedmaize flour, green gram flour, roasted ground nut and jaggery (30:20:10:20) Contains 14.4 per cent proteins Win food (Gandhigram Rural Institute)-Pearl millet, green gram dal, groundnut flour, and jaggery. (50:15:25-25) Contains 20 per cent proteins. Amutham-Rice flour, ragi flour, bengal gram flour, sesame for groundnut flour and jaggery (15:15 15:10:10:25).Contains 14 per cent proteins. Poshak-Cereal (wheat, maize, rice or jowar) pulse (chana dal or green gram dal) and oil seed (ground nut) and jaggery.(4:2:1:2). Poshak (least cost weaning mix)-Same ingredients as poshak but in the proportion of 60:17:14:9
Kerala Indigenous Food (KIF)-Tapioca, Bulgar wheat (broken wheat or dalia) and groundnut (25:50:25) Low cost supplementary foods can be made at home by dry roasting with the above mentioned combinations or equal quantities of sprouted ragi, green gram, whole wheat, roasted channa, rice few almonds and making into powder.
Problems in weaning Obesity: Many infants are overfed by overzealous parents who mistake acceptance of food for appetite. Too early and too much quantity of feeding or too concentrated food can lead to overweight of the infant. Commercially available processed foods when overfed may lead to obesity.
Underweight: Too less quantity of food and less concentrated foods can lead to underweight. Bulky adult food when consumed by an infant gives satiety without meeting calorie requirement. This results in underweight of the child. Frequent illness and repeated diarrhoeas can also result in underweight of the child. Malnutrition in early childhood results in impaired cognitive and social development, poor school performance and reduced productivity in later life.
Food Allergy: Food sensitive enteropathis occur principally during first six months of life and mostly limited to early childhood. Predisposing factors may be malnutrition, infection and genetic background. Increased gut permeability, low level of secretory IgA and enzymatic immaturity put the infant at higher risk for allergy. The foods most frequently implicated in infant allergies are wheat, milk, egg and citrus juices. Rice is probably the most safe food of the commonly eaten cereals.
The consumption of wheat is best delayed until after the 6th month. Egg white, which is a potent sensitizer is usually deferred until the 10th month. Egg yolk is less allergenic and heat denaturation nonreactive. Pure orange juice does not give rise to allergic reactions in infants or children. Improperly prepared orange juice may contain excessive amounts of peel oil or of seed proteins which have leached into the juice from broken seeds and may therefore cause reactions in susceptible children. renders egg yolks
Allergy to milk is the most serious of the commonly encountered food allergy since milk supplies the requirements in early infancy. In most cases the allergy is due to the presence of lactoglobulins and lactoalbumin. The infant can be fed evaporated milk in which these proteins are denatured. Artificial flavours and been associated with respiratory allergic disorder. basic nutritional to some extent
Lactose intolerance: Lactase deficiency is usually not a problem for infants. So gain or failure to thrive in breast fed infants may be associated with excessive lactose intake. Mothers should lengthen the breast-feeding session on each breast or allow an entire to be taken at one breast. Refusal to take new food: If the child refuses to take new food, form of the food can be modified or should be mixed with the food he likes and should be tried again after a week or so.
Choking: Choking and aspiration can be caused as the child is trying to eat, run and breath at the same time Choking can be caused by peanuts, seeds, small hard sweets, crisps and raisins. Hard and big pieces of fruit like apple or vegetable or popcorn should be avoided for children under 3 years of age since they can cause choking which can lead to death.
