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. 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

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. 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. 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
Peelasmallbananaandmashwithafork.
Duringthefirststagesofweaning,addalittlemilkif
necessarytothindowntheconsistencyandadda
familiartaste.
ServewithbreastmilkorformulaifservingasFirst
FoodsBreakfast.

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. 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. 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