COMPLEMENTA

RY FEEDING

SHERILYN B. BALAURODepartment of Human Nutrition &

FoodsBenguet State University

What is complementary feeding?> the 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

Why start at Six Months?

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.

What are the risks of starting complementary feeding too early or too late?

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.

What are Signs that the Baby is ready for Complementary feeding?

> Holds his/her head straight when sitting down> Opens his/her mouth when others eat> Is interested in foods when others eat> Receives frequent breastfeeds but appears hungry soon after> Is not gaining weight adequately

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COMPLEMENTARY FEEDING GUIDE

Food Group Age of Introduction in Months

6 7 8 9 10 11 12

Rice or lugao or cooked cereal

½ cup, thin lugao, strained½ cup thin cereal

¾ cup, thick lugao¾ cup thick cereal

1 cup soft cooked rice

Rootcrop (e.g. camote, cassava, gabi, cooked

2-3 tbsp mashed

Bread or biscuit

1 piece

Food Group

Age of Introduction in Months

6 7 8 9 10 11 12

Fruits, ripe

2 ½ tbsp mashed

3 tbsp.cut into small pieces

4 tbsp.cut into finger sized pieces

Vegetables, cooked

1 tbsp mashed

1 tbsp finely chopped

1-2 tbsp.coarsely chpopped

Food Group Age of Introduction in Months

6 7 8 9 10 11 12Meat, fish, and poultry deboned, cooked well, ground, flaked or minced

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

Whole Milk 2 cupsCooking Oil or margarine, may be added to lugao or meat & vegetable dish

4 tsp

Sugar 3 tsp 3 tsp 3 tsp 3 tsp 3 tsp 3 tsp 3 tspCustards, pudding, plain gulaman, jello

1 tsp

How do we make nutrient-densed complementary Foods?

Simple Meal Planning Guide

BreakfastLunch Supper

Rice or Lugao or Cereals

Beans or Meat or Fish or

Chicken or Egg

Green Leafy and

Yellow Vegetables

Fruits

Cooking Oil or

Margarine

Biscuit, crackers, bread w/margarine, mashed fruits, mashed rootcrops/potatoes

Snacks

How to Make Lugao More Nutritious & Energy-Densed

• Cook lugao 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 lugao.

General Guidelines To Follow When PreparingInfant Foods at Home

Cleanliness.

Wash hands with soap and hot water andrinse thoroughly:

•• Before breastfeeding, formula feeding, orpreparing any food or bottles;•• Before handling any food or food utensils;•• After handling raw meat, poultry, or fish;•• After changing an infant’s diaper andclothing;•• After using the bathroom or assisting achild in the bathroom;•• After sneezing or coughing into tissues orhands or wiping noses, mouths, bottoms,sores, or cuts; and•• After handling pets or other animalsor garbage.

Washing of Hands is a must...

Before preparing food, wash all workingsurfaces used to prepare food such as countertops or tables with soap and hot water, andthen rinse thoroughly with hot water.

Washing of Hands is a must...

Before preparing food, wash all equipment,such as a blender, food mill, food processor,infant food grinder, utensils, pots, pans,and cutting boards carefully with soap andhot water. Rinse thoroughly with hot waterand allow to air dry. Separate cutting boardsshould be used for animal foods (i.e., meat,poultry, fish) and non-animal foods (i.e.,vegetables, fruits, breads).

Preparation.Common kitchen equipmentis all that is necessary to make infant foods athome. A simple metal steamer, available in mostsupermarkets, can be used to cook fruits andvegetables and will reduce the loss of vitamins incooking.

Serving and Storage. Home-prepared infantfoods should be used immediately and quicklystored in a properly functioning refrigerator orfrozen for longer storage.

Types of equipment that can be used to process foodinto an appropriate texture:

Blender or food processor – purees foods, including meats, vegetables, and fruit, to a very smooth consistency, if desired;

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; and

A kitchen fork or knife – foods can be

mashed with a fork or chopped finely with a

knife, for older infants.

Easy to Make Complementary

Snacks

Rice Puto with Ripe Mango

Ingredients1 cup intan rice1 cup ripe mango¼ tsp salt1 t baking powder1/3 cup coconut

water1/3 cup water6 T white sugar

Procedure1. Ground the intan rice dry.2. Add coconut milk, baking powder,

salt, sugar & water.3. Wash, peel the ripe mango & cut

into cubes or blend to produce a puree.

4. Mix mango puree w/intan rice mixture.

5. Fill muffin pans 2/3 full & steam over boiling water for about 15-20 minutes

6. Remove from steamer, cool slightly & unmold.

7. Serve w/grated coconut (optional)

Squash Spread

Ingredients1 cup mashed

squash¼ cup cornstarch½ cup

mayonnaise1 T white sugar1 t salt1 cup water

Procedure

1. Wash the squash & cut into pieces.

2. Remove the seeds and let it boil in a small amount of water

3. Scoop out the flesh and mash until fine.Set aside.

4. Dissolve cornstarch in water & boil w/constant stirring until moderately thick.

5. Add the mash squash, salt, sugar & then mix thoroughly.

6. Remove from heat and let it cool completely.

7. Beat in mayonnaise into it.

8. Pack in a sterilized jar and seal immediately.

9. Refrigerate if not consumed immediately.

Banana & Peanut Cookies

Ingredients1/3 cup butter½ cup sugar1 egg, well beaten¾ cup all purpose flour¾ cup banana, mashed1/3 tsp baking soda1/3 cup finely chopped

peanutFew grains of salt

ProcedureCream butter, add sugar

gradually & egg. Add half of the flour mix sifted with salt and soda. Add peanuts, mashed banana and remaining flour. Drop by spoonfuls 1 inch apart on buttered sheet. Bake in moderate oven temp. (350F)

Suman with Black Bean Filling

Ingredients2 cups malagkit rice1 cup pure coconut milk1 ½ tsp. Milk

Filling1 cup mashed

blackbeans1 cup brown sugar

Procedure1. Soak malagkit in 1 cup of water until

grains are swollen. Drain. Add salt & coconut milk.

2. Cook in a thick cooking pot until coconut milk is completely absorbed and half cooked. Divide into half.

3. Put half of the rice on a shallow tray then flatten. Put filling on top spreading evenly on the surface of the rice. Place the other half of the rice on top of the filling, spreading evenly.

4. Measure into 1x4 inches then slice.5. Transfer to banana leaves. Roll and

fold both ends of the leaves.6. Arrange in a steamer and cook in a

low flame to finish the product.

Cassava-Squash Suman

Ingredients

2 cups cassava, grated2 cups squash, grated1 cup coconut milk½ cup brown sugar

Procedure1. Squeeze water from cassava &

squash2. Mix all ingredients together &

blend well.3. Wilt banana leaves over flame,

wipe & cut into 6 inches wide.4. Wrap 2 tablespoon of mixture in

each wrapper facing each other.5. Put two rolls together w/ edges

of the wrapper facing each other. Tie with stripes of banana leaf. Steam for 20 minutes.

6. Serve cold.

Gabi Burger

Ingredients2 cups gabi tubers, grated1 ½ cups flour¼ tsp baking powder1 ½ celery, finely chopped1 cup carrots, grated3-4 pcs eggs, well beaten1 ½ cups cooking oilSalt to taste

Procedure1. Mix flour, baking powder,

and eggs in a mixing bowl.2. In a separate bowl,

combine gabi, carrots, celery, and salt.

3. Add together the first & second mixture & mix very well. Form into patties.

4. Fry in small amount of oil.5. Serve with squash spread.

Questions? Comments?

Some Opportunities

Development of Ready Mix, Safe & Clean Complementary Foods

WHEAT MIXIngredients :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 377Protein 16 .1 g.Iron 5 .54 mg.Carotene 41 .93 μg

WHEAT SOYA MIXIngredients :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 tightcontainer.Nutritive value per 100 gms :Calories 363Protein 18 .1 g.Iron 6 .3 mg.Carotene 136 μg.

Bengal Gram (Garbanzos)

PUFFED RICE BENGALGRAM MIXIngredients :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 335Protein 10 .96 g.Iron 7 .26 mg.Carotene 26 μg.

RICE MIXIngredients :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 roastedBengal gram dal.3. Mix the two powdered ingredients.4. Store in a dry airtight container.Nutritive value per 100 gms :Calories 351Protein 10 .3 g.Iron 1 .85 mg.Carotene 32 .25 μg.

PUFFED RICE FOOD MIXIngredients :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 374Protein 9 .8 g.Iron 5 .1 mg.Carotene 17 μg.

RICE SOYA MIXIngredients :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 390Protein 11 g.Iron 2 .29 mg.Carotene 85 μg.

MAIZE FOOD MIXIngredients :Maize 100 g.Lentil 30 g.Groundnut 20 g.Sugar 50 g.Method of preparation :1. Clean and roast maize, lentil and groundnut seedsseparately.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 379Protein 11 .93 g.Iron 2 .59 mg.Carotene 85 .5 μg.

Salamat amigas!amigos!