complementary feeding

COMPLEMENTARY FEEDING PRACTICES OF CHILDREN

1. Complementary Feeding Practices 6 months to 5 year Children Dr. Sudha Tiwari Assistant Professor (Food and Nutrition) Govt. Girls PG College, Banda(UP)

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5. The First 1,000 Days of Life Unique period of opportunity when the foundations of optimum health, growth, and neurodevelopment across the lifespan are established. However, Under-nutrition, infectious disease, environmental hazards, and societal and household violence, all contribute to loss of growth potential of child upto the fullest.

6. Brain Development During First 1000 Days Rapid rates of neuronal proliferation (cell numbers), growth and differentiation (complexity), myelination, and synaptogenesis (connectivity). Thus, this time period harbors the greatest opportunity to provide optimal nutrition to ensure normal development and also the time of greatest brain vulnerability to any nutrient deficit.

7.   Sensitive Periods of Brain Development The sensitive periods of brain development susceptible to specific nutritional deficiencies Prevention of long-term deficits with nutritional interventions during the fetal period and first years of life a true possibility. Interventions based on the knowledge of these critical windows have the potential as correction of nutritional deficits .

8. IRON: A key nutrient and a paradigm of nutrient-brain interactions Brain requires all nutrients for growth, certain nutrients, including protein, polyunsaturated fatty acids, iron, zinc, copper , iodine , choline , folate and vitamins A, B6, and B12 are particularly critical. Of these, iron, exemplifies the necessity of adequate nutrition at specific times of brain growth to ensure full developmental potential. Iron supplementation during pregnancy, has proven to be an effective deterrent of later neuro -developmental impairment in child.

9. Nutrition During Infancy Majority of the growth in a child happens in the first year of life. To support this rapid growth, a baby requires a much higher nutrient intake. The gastric capacity of the baby is one-fifth of an adult but the nutritional needs are higher than that of adults . Hence, give small feeds frequently.

10. COMPLEMENTARY FEEDING

11. What is Complementary Feeding After the age of 6 months, breastfeeding alone is no longer enough for optimal growth and development of the child. Hence, it is necessary to start complementary feeding (CF) along with breast milk. The word “weaning” is now replaced by complementary feeding—the process of introduction of suitable semi-solid food at the right age .

12. Why to Continue Breastfeeding ? Breast milk is vital source of energy (30-40%) and nutrients into 2nd year of life Breast milk is key source of Good quality proteins & essential fatty acids Micronutrients: 45% of Vitamin A 40% of Calcium & R iboflavin 95% of Vitamin C Fluids and nutrients during infection Associated with greater linear growth Linked to lower risk of chronic diseases & obesity

13. When to start complementary feeding and why? soon after completing 6 months of age. biting movement of jaw appears around 5 months. Around 6–7 months, swallowing of solid foods occurs. The side-to-side movement of tongue develops by 8–12 months. The introduction of complementary feeding around 6 months is the ideal time or “sensitive period”. If introduction of complementary feeding is delayed, then child may enter “critical period” after which the infant may always be a poor chewer and may be poor in eating solids later.

14. Why Complementary Feeding Complementary feeding helps to fill in this gap after 6 months of age which breast milk alone cannot cover. Failure to introduce complementary foods between 6-24 months of age, might lead to physical and brain growth faltering, micronutrient deficiency, malnutrition, and infectious diseases. The intestines are mature and ready to digest pulses and cereals. Baby likes chewing and gumming semisolids as there is hardening of gums and eruption of teeth. Tendency to push solids out of mouth decreases.

15. What is complete food and balanced food? A food containing proteins, carbohydrates, minerals, fats, vitamins, fibers , etc. is “Complete Food” while the food that contains these components in appropriate proportions can be labeled as “Balanced Food”. No food can be labeled as a perfectly complete or balanced food. So, in order to make it complete and balanced, there is need to combine various foods in a child’s diet

16. Balanced Diet From all Food Group

17. Various Food Group Recommended food group Examples/Variety of foods in different groups Grains, roots, and tubers Rice, wheat, maize, jowar , ragi , potato, sweet-potato, etc. Legumes and nuts Pulses Pulses, nuts, oil-seeds, dry fruits Vitamin-A rich fruits and vegetables Orange/yellow/green vegetables or fruits such as mango, carrot, papaya, and tomato Other fruits and vegetables Locally available, fresh fruits and vegetables, preferably seasonal and inexpensive Dairy products Milk, curd, yogurt, butter, and paneer Eggs Eggs Flesh foods Meat, fish, poultry, and organ meats

18. Dietary Diversity in complementary feeding Dietary diversity means feeding a child different types of foods so that his/her nutrient requirements are adequately met. Minimum dietary diversity (MDD) is consumption of four or more food groups from the seven food groups to meet daily energy and nutrient requirements. This ensures that the child had a high likelihood of consuming at least one animal-source food and one fruit or vegetable that day, in addition to a staple food (grain, root, or tuber).

19. Important Tips For Parents Start complementary feeds after completion of 180 days. Continue breastfeeding up to 2 years of age along with appropriate complementary feeding. Give semi-solid food (Avoid watery food such as soups, fruit juices, and animal milk) Prefer home-made food (clean, fresh, cheap, and easily available) Prefer balanced food (Cereal + pulse + vegetables) using locally available ingredients preparations. Introduce one food at one time; once child starts accepting it, introduce another preparation. Addition of ghee, oil, oil-seed powder, fats adds to energy, and palatability of food (except in children who are overweight or obese) Child’s choice and preferences shall be respected. Avoid force feeding. Give as much as child consumes. Monitor weight of the child.

20. Responsive Feeding

21. Responsive Feeding Feeding practices that are satisfying and comfortable to father/mother and child are crucial for the emotional development. Mother and family should be motivated, encouraged, educated and, supported regarding proper feeding practices. Practice responsive feeding so that the child enjoys the process of feeding

22. Feeding isn’t just about Nutrition . ™ Exposure and discovering new tastes, smells and textures ™ Develop communication and independence ™ Lay the foundations for a healthy, balanced diet ™ Speech development through chewing and swallowing ™ Support continued growth and development

23. Principles of Psychosocial growth and development The parents should promote direct feeding and assist the children in self-feeding. Many food preparations may be refused by the child; hence, try different food combinations, with different tastes, textures and methods of encouragement. The feeding times are periods of learning and love—hence , talk to children while feeding and maintain eye-to-eye contact.  Avoid comparison with other children or even siblings regarding choice of the food. Children under 1 year should be fed by mother/caregiver. The toddlers/young children shall preferably be fed in a separate plate promoting self-feeding with parent’s help. Eating at the same time and same place by family members helps in improving appetite and avoids distractions. Do not force to feed the child. This way the child starts disliking food and the process of feeding.

24. 4 Pillars of Complementary Feeding Timely Right Time (Frequency) Adequate Right Amount Appropriate Diversity in Taste, Texture, Flavor , Color , Food Groups Safe Hygienic Cooking

25. Core Messages for Complementary Feeding Practices Continue frequent, on-demand breastfeeding until 2 years of age or beyond. ™ Foods should have proper consistency according to age. Food must have different flavors , textures and colors . ™ Food should be hygienic ™ Start with small amounts of food at 6 months of age and increase the quantity as the child gets older, while maintaining frequent breastfeeding. ™ Give foods with less salt and less sugar or spices Encourage home based, freshly cooked food. ™ Increase fluid intake during illness

26. Important attributes of foods for complementary feeding Easy availability of clean and safe ingredients for foods. Simple and less time-consuming method to prepare/cook the foods. Affordability by the family. Prefer the regular family food that is locally available and culturally acceptable rather than cooking special foods. Nutritive value of the food as per the requirement of growing infant. Easily digestible and nourishing food. Taste and palatability of food for the infant.

27. Attributes of Complementary Foods Right consistency Soft Easy to digest Inexpensive Locally available Culturally acceptable Easily prepared at home

28. Important attributes of foods for complementary feeding  Start feeding with small amounts and gradually increase the quantity with the increasing age of the child. The consistency, frequency, and variety should change as the infant grows, depending upon the requirements and the feeding abilities A variety of nutrient-rich foods shall be offered to ensure the body requirements. During illness, the principle of more fluids including frequent breastfeeding and encouragement to eat soft, favorite foods should be followed. After illness, promote feeding more often than usual so as to replenish the deficient intake.

29. Role of Commercial foods in complementary feeding Ready-to-use food, artificial or packaged food are easily available but may not be a healthier or suitable option for feeding children. As far as possible, child’s food should be prepared at home using commonly available ingredients. Organizations involved in child health recommend that commercial foods for feeding infants and young children (<2 years) should not be promoted.

30. Things to be avoided for complementary feeding Avoid delay in starting complementary feeding. Avoid outside, artificial, packaged, and commercial and Junk foods. Avoid foods with excess of sugar, salt, and trans-fatty acids. Avoid ultra-processed and refined foods. Bottle-feeding has only disadvantages; avoid it. Avoid feeding while watching television or mobile. Do not force to feed. Feeding should not be an unpleasant experience. Avoid overfeeding. Avoid foods that may cause choking.

31. Which foods should be used for complementary feeding? Combination of cereals and pulses ( Khichdi , Dal -rice, etc.), locally available staple foods such as idli , dosa , dhokla , ragi , chapati , roti , paratha with oil/ ghee, and some amount of sugar. Mashed banana, other pulpy fruits (e.g., mango, papaya), sweet potato, and potato Milk-based cereals preparations Sprouts, pulses, legumes, groundnuts, almonds, cashewnuts , raisins ( Note: Any nut should be well grinded and mixed with food as solid pieces may cause choking in young children)

32. Avoidable Foods * These foods should not form the main bulk of complementary foods and may be offered only occasionally. #These foods should be avoided altogether in children below 2 years of age. *Biscuits, breads, pastry, chocolates, cheese, softy, ice cream, doughnuts, cakes, etc. #Tinned foods, packaged or stored foods, artificially cooked foods with preservatives or chemicals #Fruit juices and fruit drinks *Commercial breakfast cereals #Repeatedly fried foods containing trans-fatty-acids (which predispose to obesity, diabetes, atherosclerosis, cardiac, and neurological problems in future)

33. Foods to Avoid for Baby Whole nuts are a choking hazard so should be avoided under the age of five, though chopped nuts are fine. ™ Honey may contain bacteria that can lead to infant poisoning (botulism). ™ Eggs should be cooked till they are hard boiled to kill any bacteria. ™ Unpasteurized milk carries the risk of food poisoning. Give only pasteurized milk.

34. Precautions while preparing food for complementary feeding Follow proper hand washing with soap before preparing and eating the food. The foods shall be stored safely and served fresh after preparation. Use clean utensils for preparing and serving the food. Spoon, cups, and bowls used for feeding the children shall be clean. Avoid using feeding bottle as it is difficult to clean and maintain the hygiene. “ Bottle feeding is injurious to health of the child.” Diarrhea , dehydration, and malnutrition are usually the results of unsafe bottle-feeding.

35. Food safe and hygienic for feeding Keep food safe from contaminated environment. Food that looks fresh and smells good shall be offered. The perishable foods (meat, milk, etc.) and prepared food shall be stored in a refrigerator. Cover the food properly and feed to the child within 2 hours if refrigerator is not available. If stored for longer duration, reheat the food before consumption so as to kill the contaminating germs. Care should be taken to protect the food from rats, mice, cockroaches, flies, and dust. Prevent the contamination of drinking water.

36. Change food consistency and type for growing child At 6 months of age, start with pureed, mashed, and semi-solid foods. Most infants can eat “finger foods” around 8 months. Most children can eat the family foods by the end of 1 year. Avoid foods that may be lodged in the windpipe (such as nuts, grapes, and raw carrots) and can result in choking.

37. Modify the nutritive value of complementary foods By addition of ghee, sugar, jaggery , vegetable oils, butter, etc.  By combining cereals and pulses to ensure delivery of all essential proteins By using different cooking methods such as milling, germination, and fermentation of different food items. The viscosity can be reduced by malting so that child can eat more. Malting -the process of germinating whole grain, and then the germinated cereal or pulse is dried and grinded. Malted cereal or pulse-mixed infant foods provides more energy. Amylase-rich flour (ARF) or flours of malted foods increases the energy density of food.

38. Modify the nutritive value of complementary foods Feed with thick but smooth mixtures. Thin gruels do not provide enough energy, hence, a young infant around 6–9 months requires thick and smooth food preparations. The fortification of complementary foods with micronutrients such as iodine, zinc, iron, vitamin D, vitamin A, calcium, phosphorus, etc. However, this will involve commercial foods or sprinkles of micronutrients to be added to food.

39. Place of vegetables and fruits in complementary feeding Fruits and vegetables provide minerals and vitamins and thus increases nutritive value of foods. Green leafy vegetables, carrots, pumpkin, and seasonal fruits such as papaya, mango, chikoo , and banana are important sources of vitamin A, B, and iron. Include seasonal, locally available, fresh, cheap, nutritious fruits, and vegetables.

40. Place of milk and milk products in complementary feeding Milk and milk products are important in the growth of infants but, overemphasis on milk should be avoided as the child may not have appetite for anything else. Many parents consider dairy products, as useful sources of minerals such as calcium and vitamins. Avoid only milk feeds; use milk to prepare foods for children. Milk and milk products cannot completely replace or substitute for whole range of complementary feeds.

41. Feeding the child who is ill Encourage the child to drink and to eat - with lots of patience Feed small amounts frequently Give foods that the child likes Give a variety of nutrient-rich foods Continue to breastfeed Feeding during Recovery Feed an extra meal Give an extra amount Use extra rich foods Feed with extra patience Give extra breastfeeds as often as child wants

42. How to initiate weaning and progress Consistency: Introduction of right consistency of food at the right age is important to develop good food behaviors . Essentially follow the sequence : Breast feeds (0-6 months) Semi-liquid (after 5-6 months) Easy to digest, smooth and gentle on baby’s stomach. Semi-solid (after 8-9 months) Baby now needs food with taste and texture. Semi solid (after 10 months) Baby now needs food that satisfy his urge to chew-complex taste and texture Solid diet including variety of food items (1-1.2 yrs).

43. Stages of Weaning

44. Frequency: Children have to be fed frequently since they can eat small amount at a time due to their Till 5-6 months - child is given breast feeds on demand i.e. 9-10 times over 24 hours. From 6- 8 months - As the child grows, his requirements increase and he starts to accept larger volume and thicker consistency at a time – feed him 7-8 times/d From 9- 12 months - child normally eats 6-7 times per day and each time. By 12 - 15 months - child eats at least 6 times per day. By 18 months - child’s eating schedule of 5-6 times /day gets fixed 3 regular meals – Breakfast, Lunch and dinner and 3 in-between healthy snacks – midmorning (recess time), Evening at 4:30 – 5 PM bedtime.

45. Volume : Children have little capacity due to their smaller surface area. Initially accepts small amount but as he increases in size, accepts larger volume. Till 5-6 months - Few spoons to 30ml at a time From 6- 7 months - 50-75 ml/g at a time From 7-8 months - 75 - 100 ml/g at a time From 9- 12 months - 100 - 150 ml/g at a time

46. Stomach size

47. Stage I: 6–8 months The minimum 2 times per day a for 6-9 months old child should eat solid, semi-solid foods and 3 times per day from 9 – 24 months. ™ Start complementary feeds with 2-3 tablespoons full of thick porridge and well mashed foods, 2-3 times a day. Continue frequent breastfeeding (BF). (1 tablespoon = 3 teaspoons or 15 ml) Right Texture : Start with Puree foods. prepare Spinach Purée; Turnip Purée, Pumpkin Purée. Puree means a smooth cream prepared from cooked and liquidized vegetables or fruits. After 2 weeks, till beginning of 7 months, introduce fruit puree. Try mashed Banana Purée, Carrot puree and Apple puree followed by rice and dal . At 6 months, the consistency should be a purée (or mash) - cooked vegetables or fruits, that have been ground, blended and strained to the consistency of a creamy paste or liquid.

48. Some Suggested Recipes

49. Stage II: 9-11 Months At 7-9 months, the food should be lumpy and beyond 9 months, the finger foods (foods meant to be eaten directly using the finger and the thumb) can be introduced. Start with ½ a cup/bowl of finely chopped or mashed foods, along with foods that the baby can pick up using her fingers. Give 3-4 meals per day plus Breast Feeding. Depending upon appetite, offer 1-2 snacks. (1 cup/ bowl = 250 ml) Prepare khichri with mashed potato and green vegetables with the consistency of lumpy food. Give food from all the food groups.

50. Some Suggested Recipes

51. Stage III: 12-23 Months Give ¾th – 1 cup/bowl of family foods, chopped or mashed, 3-4 times per day, along with Breast Feeding. Depending upon appetite, offer 1-2 snacks. Give finely chopped foods that the baby can pick up with her thumb and finger. Finger foods.

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53. Fresh Prepared Recipes Suji Porridge Dalia P orridge Dalia K hichri Gola Ro ti Suji Halwa Suji Upma Vegetable Cheela Paushtic Panjiri Paushtic Laddu Murmura Lapsi Paushtic Barfee Rawa Payasam Wheat- Besan Burfee Wheat Khicheri ( Rawa ) Poushtic Khicheri Chidwa Pulao Chidwa Laddu Poha Khaman Paushtic Cheela Jowar Rabri Soup Soya M ix Chiwada Green Gram Rice Porridge Parboiled R ice khichri Rice Flakes Khicheri Banana Carrot Halwa Ragi La ddu Ragi Ha lwa Maize Porridge Sweet Ba jra khichri

54. DALIA KHICHERI Ingredients : Dalia 100 g. Masurdal 30 g. Moongdal 20 g. Potato 50 g. Pumpkin 50 g. Amaranth ( tender) 50 g. Onion 10 g. Oil 10 ml. Salt & H aldi to ta ste Water sufficient t o c ook Method of preparation : 1. Wash and peel the vegetables and cut into pieces (medium size). 2. Wash green leafy vegetables thoroughly and chop. 3. Wash dalia and dal . 4. Heat oil in a pan and add chopped onion and vegetables. 5. Fry for sometime. 6. Add dalia and dal , mix thoroughly. 7. Add salt, haldi powder and warm water and cook till dalia and vegetables become soft. Nutritive values per 100 gms : Calories 220 Protein 8 g. Iron 3 .19 mg. Carotene 884 μ g.

55. DALIA PORRIDGE Ingredients : Dalia ( Broken w heat) 25 g. Moong da l 20 g. Milk 60 ml. Sugar 30 g. Ghee/oil 15 g. Method of preparation : 1. Roast broken wheat in a pan. 2. when half done, add dhal and continue roasting till light brown. 3. Add water to the above, cook till soft and slightly thick (semi solid). 4. Remove from fire. Add milk, sugar and oil. Boil for a few minutes and serve. Nutritive value per 100 gms : Calories 310 Protein 6 .5 g. Iron 1 .5 mg. Carotene 497 μ g.

56. SUJI PORRIDGE Ingredients : Wheat R ava ( Suji) 40 g. Green Gram Dal (Washed) 10 g. Jaggery 20 g. Fat oil 10 g. Cardamom 1 No. Water 200 ml. Method of preparation : 1. Clean Wheat Rava and greengram dal . Roast separately and mix. 2. Boil water, add the above mixture and cook till it becomes soft. 3. Add powdered jaggery and continue cooking, till jaggery dissolves. 4. Add oil and cardamom powder, mix well and serve hot. Nutritive values per 100 gms : Calories 340 Protein 7 .2 g . Iron 1 .66 mg. Carotene 4 .9 μ g.

57. SUJI HALWA Ingredients : Suji ( Roasted) 200 g. Groundnut ( Roasted) 40 g. Jaggery 100 g. Oil 10 ml. Water 800 ml. Method of preparation : 1. Grind groundnuts coarsely after removal of skin. 2. Heat oil in a pan add suji and fry till light brown. 3. Add groundnuts to suji and mix well. 4. Add jaggery and water to the above and cook till it leaves sides. Nutritive values per 100 gms : Calories 408 Protein -9.02 g Iron- 2.02 mg .

58. Vegetable Cheela Ingredients : Wheat fl our 100 g. Besan 50 g. Tomatoes 100 g. Spinach 100 g. Coriander l eaves 50 g. Onion 100 g. Oil 50 g. Green ch ilies 2 nos. Spices-salt, Red chilly As per taste Powder, Turmeric powder, etc. Method of preparation : 1. Wash and chop all vegetables. 2. Mix wheat flour and besan . Add all chopped vegetables. Add spices and prepare a batter of pouring consistency. 3. Heat tawa and grease it with a little oil. Place a laddle ful mixture on tawa (iron plate) and spread evenly. 4. Apply oil from the sides and cook on both sides till golden brown. Nutritive values per 100 gms : Calorie- 1846 kcal Protein- 4 .41 g. Iron -5 .32 mg. Carotene -1896 μ g.

59. PAUSHTIK LADDOO Ingredients : Suji 100 g. Besan 50 g. Gingelly s eeds ( til ) 25 g. Milk 250 g. Fat/Oil 150 g. Jaggery 200 g. Method of preparation : 1. Roast gingelly seed on slow flame till light brown. 2. Grind it. 3. Hat fat/oil. Add suji and besan and fry till golden brown. 4. Mix milk, gingelly seed, and jaggery and remove from fire. 5. Allow it to cool and prepare equal size laddoos . Nutritive values per 100 gms : Calories 397 Protein 4 .52 g. Iron 1 .62 mg. Carotene 163 .68 μ g.

60. PAUSHTIK BURFEE Ingredients : Wheat fl our 100 g. Besan 50 g. Groundnut 25 g. Jaggery 150 g. Fat/Oil 100 g. Method of preparation : 1. Roast groundnut kernels, remove skin and grind. 2. Heat fat/oil, add wheat flour and besan . Fry till golden brown. 3. Add groundnut powder and jaggery . 4. Mix well and remove from fire. 5. Spread on greased plate and cut into equal pieces. Nutritive values per 100 gms Energy- 503 Protein-6.85 g. Iron -2 .84 mg. Carotene -12 .50 μ g .

61. RAVA PAYASAM Ingredients : Rava 30 g. Jaggery 20 g. Green g ram d hal 25 g. Carrot 20 g. Milk 150 ml. Method of preparation : 1. Cook rava & green gram dhal till soft. 2. Cook carrot separately using the milk & mix with cooked dhal & rava . 3. Add jaggery & boil till it dissolves completely. 4. Remove from fire, cool & serve. Nutritive value per 100 gms : Calories 173 Protein- 6.03gm Iron- 2 .4 gm. g. Carotene 200 μ g.

62. WHEAT BESAN BURFEE Ingredients : Wheat flo ur 50 g. Besan 50 g. Fat 25 g. Sugar 100 g. Water 50 g. Method of preparation : 1. Roast atta and besan separately till it becomes light brown. 2. Add fat and mix properly. 3. Take sugar and water in a pan and boil one thread. 4. Add atta and besan mixture and cook till thick mass consistency is formed. 5. Spread on a greased plate and cut into pieces. Nutritive value per 100gms Calories 435 Protein 7. 1 g. Iron 6.6 mg. Carotene 2. 3 μ g .

63. SUJI KHICHERI (RAVA) Ingredients : Wheat R ava ( Suji) 100 g. Green G ram d al 25 g. Fat/oil 10 g. Green leafy vegetables (spinach) 25 g. Salt to taste Method of preparation : 1. Heat oil add 300 ml. of water and boil. 2. Add washed dal and cook. 3. Add roasted wheat rava and salt, when the dal is half cooked and continue cooking. 4. Wash and chop green leafy vegetables and mix with the above mixture and cook for another few minutes, till the khicheri is ready. Nutritive value per 100 gms : Calories 328 Protein 12 .5 g. Iron 3 .30 mg. Carotene 344 μ g.

64. CHIDWA PULAO Ingredients : Chidwa (Rice flakes) 200 g. Ground nu t 20 g. Sprouted M oong 25 g. Green Leafy Vegetables 50 g. Onion 20 g. Oil 10 ml. Salt to taste Method of preparation : 1. Wash and soak chidwa , Roast groundnut remove the skin and grind coarsely. 2. Wash and cut green leafy vegetables and onion, 3. Heat oil in a pan, add onion and green leafy vegetables, sprouted moong , and fry for sometime. 4. Add soaked chuda groundnut and salt cook till done. Nutritive value per 100 gms : Calories 286 Protein 5 .6 g. Iron 12 .0 mg. Carotene 2416 μ g.

65. SOYA MIXED CHIWADA Ingredients : Processed s oyabean 25 g. Whole G reen g ram 25 g. Moth 25 g. Whole B engal g ram 25 g. Fat/oil 25 g. Salt and chat masala As per taste Method of preparation : 1. Soak whole green gram, Moth, Chana & processed soyabean in sufficient water for 8 to 10 hours individually. 2. Remove green gram, moth, chana and soyabean from water and dry for a few minutes. 3. Deep fry processed soyabean , green gram, chana and moth separately. 4. Mixed all fried pulses. Add salt & chat masala Nutritive value per 100 gms : Calories 473 Protein 21 .57 g. Iron 5 .6 mg . Carotene 142 μ g.

66. BANANA CARROT HALWA Ingredients : Raw Ba nana 75 g. Carrot 50 g. Sugar 20 g. Ghee/oil 5 g. Water 200 ml. Method of preparation : 1. Boil Banana along with Peel. 2. Peal off when slightly cool and mash banana. 3. Wash, scrap and grate carrots, cook till soft. 4. Mix carrots with mashed bananas&add ghee/oil and sugar. 5. Cook halwa till it leaves the sides of pan. Nutritive value per 100 gms : Calories 131 Protein 1 g Iron 3 .5 mg. Carotene 2193 μ g.

67. RAGI HALWA Ingredients : Ragi flo ur 35 g. Jaggery 20 g. Groundnut 25 g. Ripe Pa paya 15 g. Water 50 ml. Method of preparation : 1. Roast groundnuts, remove red skin and grind to a fine powder. 2. Roast ragi flour. 3. Prpare Jaggery syrup using 50 ml water. 4. Add roasted groundnut flour & ragi flour. 5. Cook along with mashed ripe papaya. 6. Cool and serve. Nutritive value per 100 gms : Calories 384 Protein 10 g. Iron 2 .32 mg. Carotene 2470 μ g.

68. GREEN GRAM RICE PORRIDGE Ingredients : Green gram dal 30 g. Rice 30 g. Water 200 ml. Milk 50 ml. Jaggery 20 g. Method of preparation : 1. Wash & cook rice and dal together till soft, mash well and add milk, jaggery and stir thoroughly. 2. Simmer till jaggery dissolves and serve. Nutritive value per 100 gms : Calories 273 Protein 9 .4 g. Iron 4 .32 mg Carotene 24 μ g

69. BALANCED DIET FOR INFANTS & YOUNG CHILDREN months. Food Groups INFANTS 6-12 months CHILDREN 1-3 years 4-6 years Cereals & Millets(g) 45 120 210 Pulses(g) 15 30 45 Milk (ml) 500 500 500 Roots & T u bers(g) 50 50 100 Green leafy Végétales (g) 25 50 50 Other vegetables(g) 25 50 50 Fruits(g) 100 100 100 Sugar(g) 25 25 30 Fats & O ils (v isible)(g) 10 20 25 Quantity indicates top milk. For breastfed infants, 200 ml top milk is required. 30 g. of pulse may be exchanged with 50g of egg/meat/chicken/fish For infants introduce egg/meat/chicken/fish around 9 Source : Dietary Guidelines for Indians - A manual, NIN, ICMR, Hyderabad, 2003

70. Thank You! Any Question???