WEANING FOOD.pptx

The slides contain descriptions of weaning foods and artificial feeding given to the baby, important points to be considered while preparing feed for the baby

1. WELLCOME TO MY PRESENTATION

2. SUBMMITED BY MOHAMMAD TARIQUL ISLAM ID: 183007034 DEPT. OF PUBLIC HEALTH NUTRITION PRIMEASIA UNIVERSITY

3. SUBMMITED TO ISRAT JAHAN JUMUR LECTURER PRIMEASIA UNIVERSITY COURSE TITLE : MATERNAL & CHILD NUTRITION

4. Presentation on Weaning Food

5. What is weaning Food? Weaning is the transitional phase in infant’s diet when mother gradually begins to introduce foods other than breast milk or formula. WHO Recommends, exclusive breast feeding for first 6 months with continued breastfeeding along with appropriate complementary foods up to two years of age or beyond.

6. WHEN TO START Weaning starts at 6 months for those babies who have been exclusively breast fed, or sometime between 4-6 months if your baby has been formula fed. It is not recommended to start solids before 17 weeks (4 months) or to delay past 26 weeks. Before 4 months a baby's gut is not fully mature and easily digested breast milk or formula is all that is needed. You may notice, particularly around three and six weeks, that your baby becomes restless and seems to want to feed more often. At this time, increase the number of breast feeds or the amount of formula offered at each feed rather than introducing solid foods.

7. STEP BY STEP GUIDE TO WEANING Our month to month weaning guide helps to answer questions you have around weaning, and the first food to introduce to your baby. We have broken this guide into three keys stages, 4-6 months, 6-9 months and 9-12 months. 4-6 months To start with, your baby only needs a small amount of solid food, once a day, at a time that suits you both. 6-9 months By now, your baby will have had some good practice learning how to eat! Eat together as much as possible – they learn a lot from watching you. 9-12 months Your baby should now be used to having 3 meals a day – breakfast, lunch and tea – in addition to their milk feeds.

8. 4-6 MONTHS WEANING FOODS Pea purée Banana purée First carrots purée

9. Pea purée Ingredients 3 cups frozen peas ½ cup breast milk Nutrition Facts 46.9 calories DV; protein 2.4g 5% DV; carbohydrates 8.4g 3% DV; fat 0.6g 1% DV; cholesterol 1.4mg 1% DV; sodium 36.3mg 2% DV.

10. Pea purée Recipe Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add peas, cover, and steam until tender, about 15 minutes. Place peas and breast milk in a blender or food processor and puree until creamy. Strain the mixture through a fine-mesh sieve to remove any lumps. Spread pea mixture into an ice cube tray, cover with plastic wrap and freeze until solid, 2 to 3 hours. Transfer frozen cubes to a resalable plastic bag and store in the freezer. To serve, heat cubes in the microwave for about 30 seconds until warm but not hot. Stir thoroughly.

11. Banana purée Ingredients 1 small banana Nutrition Facts Calories: 105. Fat: 0.4g. Sodium: 1.2mg. Carbohydrates: 27g. Fiber: 3.1g. Sugars: 14.4g. Protein: 1.3g.

12. Banana purée Recipe Peel a small banana and mash with a fork. During the first stages of weaning, add a little milk if necessary to thin down the consistency and add a familiar taste. Serve with breast milk or formula if serving as First Foods Breakfast.

13. First carrots purée Ingredients 350 g carrots, peeled & chopped Nutrition Facts

14. First carrots purée Recipe Put the carrots into a steamer set over boiling water and cook for 15 to 20 minutes until tender. Alternatively put the carrots in a saucepan and pour over just enough boiling water to and cover with a lid, simmer for 15 to 20 minutes until soft. Drain the carrots and place in a blender, adding some of the water from the bottom of the steamer or some of the cooking liquid, then puree until very smooth. The amount of liquid you add really depends on your baby, you may need to add a little more if he finds the puree difficult to swallow. Spoon some of the puree into your baby’s bowl and serve lukewarm. You can freeze the remainder in an ice cube tray or small plastic containers.

15. 6-9 MONTHS WEANING FOOD Beets and blueberry mash Veggies and sole purée Butternut squash and pear purée

16. Ingredients 2 medium beets 1 cup fresh or frozen blueberries1 cup fresh or frozen blueberries Nutrition Facts Calories 91.9 Total Fat 2.4 g Cholesterol 0.0 mg Sodium 76.3 mg Potassium 173.5 mg Total Carbohydrate 19.0 g Dietary Fiber 2.9 g Sugars 14.7 g Protein 0.9 g Beets and blueberry mash

17. Recipe Rinse the blueberries and beetroot with water and remove the beetroot skin with a grater. Cube the beetroot and place in a medium saucepan, along with the blueberries. Add just enough water to cover the tops of the beetroot and blueberries. Cook on a medium high heat for 10-15 minutes, until the beetroot are tender. Pour into a blender and blend until smooth. Store portions in your weaning pots and freeze extras for future use. Beets and blueberry mash

18. Ingredients 1/2 Cup Potatoes, peeled and cubed 1/2 Cup Carrots, peeled and chopped they’re so sweet) 1/3 Cup Peas (I use frozen organic) 2 Sole Fillets (about 1/3 Lb ) 1/4 Tsp Vegit Nutrition Facts Energy 219 kcal Protein 33.62g Carbohydrates 13.78g Fat 2.84g Cholesterol 77mg Fibre 3.9g Sodium 1762mg Potassium 774mg Veggies and sole purée

19. Recipe Place the potatoes in a steamer pot of boiling water and cook for 2 minutes. Add the carrots and continue to cook another 2 minutes. Add the peas and fish and cook another 2 minutes or until all the ingredients are cooked through and fork tender. Place all the ingredients in a food processor and puree. Add water from the bottom of the steamer pot to thin puree. Cool and serve. Veggies and sole purée

20. Ingredients 1 medium butternut squash (about 450g) 1 ripe, juicy pear Nutrition Facts Butternut squash and pear purée

21. Recipe Peel the butternut squash, cut in half, remove the seeds and chop into pieces. Steam for about 12 minutes. Peel, core and chop the pear; add to the steamer and continue to cook for 5 minutes or until the squash is tender. Puree in a blender. Butternut squash and pear purée

22. 9-12 MONTHS WEANING FOODS Quinoa ratatouille Baby beef stew Creamy Provencal chicken

23. Ingredients 1 tablespoon olive oil ¼ medium onion, diced 1 pinch garlic (powdered or fresh) 1 pinch dried thyme leaves 1 cup eggplant, diced ½ cup green or red bell pepper, diced 1 cup zucchini, diced 1 tomato, chopped 2 tablespoons tomato paste ¼ cup quinoa 1 cup vegetable broth Recipe In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic, thyme, eggplant, sweet pepper, zucchini, tomato, tomato paste, quinoa and vegetable broth. Bring to a simmer. Lower the heat and cover. Cook for 15-20 minutes, until the quinoa has "sprouted" and the vegetables are tender. Add more broth if necessary during cooking. Remove from the heat and stir in fresh herbs and cheese. Puree in a food processor until you reach the desired consistency, adding additional vegetable broth or water if needed. Quinoa ratatouille

24. Nutrition Facts Quinoa ratatouille

25. Ingredients 1/2 pound beef chuck boneless roast, cut into 1/2 inch cubes 2 teaspoon olive oil 1/4 small onion, chopped 1 carrot or 10 baby carrots, peeled and chopped into 2 inch pieces 1 medium yukon gold potato, peeled and cut into 1 inch cubes 1 cup water Recipe Heat the oil in a heavy bottom pot over medium/high heat. Add the beef chunks and sear for 2-3 minutes on each side until brown. Add the onions, carrots, potatoes and water. Stir the ingredients and bring to a boil. Reduce the heat to low, cover and cook for 1 hour 15 minutes or until the beef and vegetables are tender. Puree in a food processor until smooth or desired texture for your baby. Baby beef stew

26. Nutrition Facts Baby beef stew

27. Ingredients 1 organic chicken breast 1/4 cup - 1/2 cup homemade vegetable broth or low-sodium organic vegetable broth 1 tbsp. extra-virgin olive oil 1 piece Laughing Cow cheese or 1 oz other soft cheese (optional) 1/2 tsp. herbs de Provence (store-bought or see recipe below to make your own blend) Recipe In a medium frying pan, heat oil on medium heat for about 2 minutes. Add the chicken and spices and cook for about 4-5 minutes per side or until the chicken is lightly browned and the juice runs clear. (It is preferable to have chicken overcooked rather than under-cooked. It can be re-hydrated once you blend it with the broth and cheese.) Allow the chicken to cool for a few minutes. Once cooled add to food processor with the cheese and pulse for 1-2 minutes. Add 1/4 cup of broth and puree until smooth and creamy. Continue to add broth, one tablespoon at a time until you get the desired consistency. Serve on its own or with small pasta, quinoa or rice. Creamy Provencal chicken

28. Nutrition Facts 238 calories; total fat 6.7g 10% DV; saturated fat 1.3g; cholesterol 63mg 21% DV; sodium 701mg 28% DV; potassium 277mg 8% DV; carbohydrates 14.5g 5% DV; fiber 1.6g 7% DV; sugar 5g; protein 25.4g 51% DV; exchange other carbs 1; vitamin a iu 830IU; vitamin c 21mg; folate 32mcg; calcium 48mg; iron 2mg; magnesium Creamy Provencal chicken

29. Bangladeshi Common Weaning Food Vegetable Korma Ingredients 1 tsp oil 1/2 small onion, chopped 1 small carrot, peeled and diced 2 oz (1/4 cup) cauliflower, diced 2 oz (1/4 cup) peas, fresh or frozen 1 small white potato, peeled and diced 2 tsp unsweetened desiccated coconut 2 tsp tomato puree 4 fl oz (1/2 cup) water pinch ground ginger cumin pinch pinch turmeric coriander pinch

30. Bangladeshi Common Weaning Food Vegetable Korma Recipe Heat the oil in a pan and cook the onion and carrot for a couple of minutes, until tender. Add the tomato puree and also the spices, stirring endlessly and cook for 2 minutes. Add the potato, cauliflower; peas, coconut, and water, then awaken a boil. Reduce the warmth, then simmer, covered, for regarding 20 minutes. Mash well and you are ready to serve. Nutrition Facts

31. Thank You! Mohammad Tariqul Islam