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Weaning
- 1. Presented by: Rajeev Nepal Lecturer: Universal college of medical sciences, Bhairahawa Email:nepalrajeev11@gmail.com Weaning
- 6. Contd…. Weaning foods should have: protein content of at least 20% (on a dry weight basis) a fat content of 10% a moisture content of 5% to 10% and a total ash content of not more than 5%. Weaning food should be rich in calories, good-quality protein, vitamins, & minerals, and also easily digestible, low in indigestible fiber and free from anti-nutritional factors.
- 8. s
- 16. s Foods with which weaning can be started
- 17. Ways to initiate weaning Age Weaning Requirement 0-6 month Breast feed - 7-8 month Semi-liquid consistency Food which are easy to digest, smooth and gentle on baby’s stomach 9-10 month Semi-liquid consistency Baby needs food with taste and texture 11-12 month Semi-liquid consistency Baby now needs food that satisfy his urge to chew-complex taste and texture After 1 years Solid Diet Include variety of food items
- 18. Sample Menu Plan Age 6 months 7 months 8 to 9 months 10 to 12 months 12 months & beyond Early Morning Breastmilk or formula Breastmilk or formula Feedings as needed Feedings as needed 3 meals plus 2 to 3 snacks Breastfe eding on demand or 2-3 cups whole (homo) milk per day Breakfast 2 to 4 Tbsp. (30-60ml) infant cereal or alternative 3-5 Tbsp. infant cereal or alternative 1-2 Tbsp. fruit Breastmilk or formula 4-6 Tbsp. Infant Cereal 2-4 Tbsp. fruit 2-4 Tbsp fruit 4-6 Tbsp. infant cereal 1/2 slice dry toast Breastmilk, formula or whole (homo) milk from cup Morning Breastmilk or formula Breastmilk or formula Finger food snack (dry cereal like Cheerios or soft diced fruit or small cheese cubes) Water, breastmilk or formula Finger food snack (dry cereal like Cheerios or soft diced fruit or small cheese cubes) Water, breastmilk or formula Lunch Breastmilk or formula 2-4 Tbsp. (30-60ml) vegetable 1-2 Tbsp. (15- 30ml) fruit, Breastmilk or formula Breastmilk or formula or whole (homo) milk 2-4 Tbsp. (30-60 ml) meat or cooked legumes 2-4 Tbsp. vegetables 2-4 Tbsp. fruit 2-4 Tbsp. (30-60ml) meat 2-4 Tbsp. (30-60ml) vegetable 2-4 Tbsp. (30-60ml) fruit, Breastmilk, formula or whole (homo) milk from cup
- 19. Afternoon Breastmilk or formula Breastmilk or formula Breastmilk or formula Snack - finger food Breastmilk or formula or whole (homo) milk Snack- finger food _ Supper 2-4 Tbsp. (30- 60ml) infant cereal or alternative Breastmilk or formula 3-5 Tbsp. infant cereal or alternative 2-4 Tbsp. vegetables 2-4 Tbsp. fruit Breastmilk or formula Breastmilk or formula or whole (homo) milk 4-6 Tbsp. infant cereal or 2-4 Tbsp. meat 2-4 Tbsp. vegetable 2-4 Tbsp. fruit (30-60ml) 2-4 Tbsp. meat or alternative 2-4 Tbsp. rice or pasta 2-4 Tbsp. vegetable 2-4 Tbsp. fruit &/or yogurt whole (homo) milk Evening Breastmilk or formula Breastmilk or formula Breastmilk or formula or whole (homo) milk Breastmilk or formula or whole (homo) milk Age 6 months 7 months 8 to 9 months 10 to 12 months 12months & beyond Note: 30 ml = 1 oz. 15 ml = 1 Tbsp
- 21. Oat Porridge: Ingredient Amount Rolled oats ¼ cup Carrot(cubed) ¼ cup Potato(cubed) ¼ cup Green peas ¼ cup Ground pepper pinch Salt pinch
- 22. Method of preparation • Dry roast, oats in a pan, add vegetables and mix well. • Add salt, pepper, 1.5 cup of water and cook on a medium flame stirring occasionally.
- 23. Maize and pulse porridge recipe: Ingredient Amount Roasted Maize Powder 50gm Roasted Moong dal Powder 20 gm Roasted Til Powder (gingelly or seasame seed) 10 gms Ghee ¼ tsp Milk 70 ml Jaggery ¼ tsp
- 24. Method of preparation • Mix roasted maize, moong dal and til powder thoroughly. • Add 70 ml of boiled hot milk to get a thick consistency. • Add jaggery. • Add a tea spoon of oil or ghee to increase the energy content. • Feed the infant with the spoon.
- 25. Rice Porridge Ingredients Amount Rice 30 grams (2 tablespoons) Powdered roasted groundnut 15 grams (1 tablespoon) Powdered roasted greengram/redgram dal 10 grams (3/4 tablespoons) Jaggery/sugar 30 grams (2 tablespoons) Spinach/green leafy vegetable 30 grams
- 26. Method of preparation a) Cook the rice. b) Add the dal and groundnut powder to the cooked rice and mix. c) Prepare a soup of the green leafy vegetable by boiling in water till soft. Mash and strain through a clean cloth for the soup. d) Add the jaggery/sugar to the above mixture. e) Cook for a few minutes.
- 27. Rice Khichdi: Ingredients Amount Cooked rice 1 Cup Cooked pulse (red / green gram) ½ cup Cooked leafy vegetables 30 grams (2 tablespoons) Jaggery/sugar 15 grams (3 teaspoons) Oil 1 teaspoon
- 28. Method of preparation i. Mix the cooked rice and cooked pulses. ii. The cooked leafy vegetables are mashed with additional water and strained through a clean cloth to prepare the soup. iii. Add the soup and the required seasonings to the above mixture. iv. Add the sugar/jaggery and mix well.
- 29. Finger millet (Ragi, Nachni) Infant Food: Ingredients Amount De-husked and roasted ragi 45 grams (3 tablespoons) Roasted green gram dal 20 grams (1 & % tablespoons) Roasted groundnut 10 grams (2 teaspoons) Roasted decorticated til 5 grams (1 teaspoon) Jaggery/sugar 30 grams (2 tablespoons)
- 30. Method of preparation • Soak finger millet (ragi) in water overnight. • Drain the water, spread the grains on a plate and allow them to germinate by covering with a damp cloth for one day. • Dry the germinated finger millet (ragi) under sun and roast till it develops a malted flavor. • Powder and store in an air-tight container. • Other ingredients are also powdered individually. • They are then mixed with ragi powder and stored in an air-tight container.
- 31. Method of feeding: • When required, suitable amount of the mixture (60-70 grams or 4-5 tablespoons) is taken and mixed with a small amount of water or milk to make a paste for feeding.
- 32. Amount and Frequency of Food to Be Offered Age Texture Frequency Average amount of each meal 6–8 months Start with thick porridge, well-mashed foods 2–3 meals per day plus frequent breastfeeding Start with 2–3 tablespoonful 9–11 months Finely chopped or mashed foods, and foods that baby can pick up 3–4 meals plus breastfeeding. Depending on appetite offer 1–2 snacks 1/2 of a 250 mL cup/bowl 12–24s months Family-foods, chopped or mashed if necessary. As per appetite offer 1–2 snacks 3–4 meals plus breastfeeding. Depending on appetite offer 1–2 snacks 3/4 to one 250 mL cup/bowl If baby is not breastfed, give in addition: 1–2 cups of milk per day, and 1–2 extra meals per day.
- 33. Importance of weaning food Age Group Body Weight(kg) Net Energy (Kcal/d) Protein (g/d) 0-6 months 5.4 92 kcal/kg/d 1.16g/kg/d 6-12 months 8.4 80 kcal/kg/d 1.69g/kg/d 1-3 years 12.8 1060 16.7 4 -6 years 18.0 1350 20.1 7 -9 years 25.1 1690 29.5 10-12 years Boys 34.3 2190 39.9 Girls 35.0 2010 40.4 Calorie and Protein Requirements for children Source: Nutrient Requirements and Recommended Dietary Allowances for Indians (ICMR 2010)
- 35. • Thank you