complementary feeding

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

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.

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.

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 .

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.

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.

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.

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 & Riboflavin
• 95% of Vitamin C
• Fluids and nutrients during infection
• Associated with greater linear growth
• Linked to lower risk of chronic diseases & obesity

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.

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.

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

Balanced Diet From all Food Group

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

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).

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.

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

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

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.

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

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

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.

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

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.

Role of Commercial foods in
• 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.

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.

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)

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)

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.

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.

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.

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.

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.

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.

Place of vegetables and fruits in
• 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.

Place of milk and milk products in
• 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.

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

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).

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.

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

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.

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.

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.

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

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 μg.

DALIA PORRIDGE
Ingredients :
Dalia ( Broken w heat) 25 g.
Moong da l 20 g.
Milk 60 ml.
Sugar 30 g.
Ghee/oil 15 g.
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 μg.

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.
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.
Calories 340
Protein 7 .2 g .
Iron 1 .66 mg.
Carotene 4 .9 μg.

SUJI HALWA
Ingredients :
Suji ( Roasted) 200 g.
Groundnut ( Roasted) 40 g.
Jaggery 100 g.
Oil 10 ml.
Water 800 ml.
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.
Calories 408
Protein -9.02 g
Iron- 2.02 mg .

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.
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.
Calorie- 1846 kcal
Protein- 4 .41 g.
Iron -5 .32 mg.
Carotene -1896 μg.

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.
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.
Calories 397
Protein 4 .52 g.
Iron 1 .62 mg.
Carotene 163 .68 μ g.

PAUSHTIK BURFEE
Ingredients :
Wheat fl our 100 g.
Besan 50 g.
Groundnut 25 g.
Jaggery 150 g.
Fat/Oil 100 g.
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 μg .

RAVA PAYASAM
Ingredients :
Rava 30 g.
Jaggery 20 g.
Green g ram d hal 25 g.
Carrot 20 g.
Milk 150 ml.
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.
Calories 173
Protein- 6.03gm
Iron- 2 .4 gm. g.
Carotene 200 μg.

WHEAT BESAN BURFEE
Ingredients :
Wheat flo ur 50 g.
Besan 50 g.
Fat 25 g.
Sugar 100 g.
Water 50 g.
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 μg .

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
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.
Calories 328
Protein 12 .5 g.
Iron 3 .30 mg.
Carotene 344 μg.

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
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.
Calories 286
Protein 5 .6 g.
Iron 12 .0 mg.
Carotene 2416 μg.

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
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
Calories 473
Protein 21 .57 g.
Iron 5 .6 mg .
Carotene 142 μg.

BANANA CARROT HALWA
Ingredients :
Raw Ba nana 75 g.
Carrot 50 g.
Sugar 20 g.
Ghee/oil 5 g.
Water 200 ml.
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.
Calories 131
Protein 1 g
Iron 3 .5 mg.
Carotene 2193 μg.

RAGI HALWA
Ingredients :
Ragi flo ur 35 g.
Jaggery 20 g.
Groundnut 25 g.
Ripe Pa paya 15 g.
Water 50 ml.
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.
Calories 384
Protein 10 g.
Iron 2 .32 mg.
Carotene 2470 μg.

GREEN GRAM RICE PORRIDGE
Ingredients :
Green gram dal 30 g.
Rice 30 g.
Water 200 ml.
Milk 50 ml.
Jaggery 20 g.
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.
Calories 273
Protein 9 .4 g.
Iron 4 .32 mg
Carotene 24 μg

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

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