Best Feeding Wholesome Baby Food Recipes Low Resolution

Best Feeding
WHOLESOME BABY FOOD RECIPES

from Asian homes to complement breastfeeding
Acknowledgments
This publication, Best-feeding: Wholesome baby food recipes

from Asian homes to complement breastfeeding was made
possible with financial support to Breastfeeding Promotion
Network of India (BPNI) from SAFANSI (South Asia Food and
Indonesia: Farahdibha Tenrilemba, Nia Umar,
Rahmah Housniati, Jenny Ong
Japan: Amaya Sato
South Korea: Kim Jai Ok, Dr. Song Vo Kyung,
Best
Feeding
Nutrition Security Initiative), a project managed by the World Lao PDR: Dr. Khamseng Philayong, Dr. Lavan Southisan
Bank. Malaysia: Siti Norjinah Abdul Moin, Wong Hui Juan
Maldives: Dr. Mohamed Saeed
Authors, contributors and advisors: Mongolia: Dr. Soyolgerel Gochoo, Dr. N.Uugantsetseg,
Afghanistan: Dr. Homayoun Ludin Dr. Bayasgalantai Bavuusuren
Bangladesh: Dr. S.K. Roy, Khurshid Jahan, Arda Jahan Myanmar: Ma Tint Tint, Dr. K.M. Zaw
Bhutan: Ugyen Dendup Philippines: Ma. Ines Fernandes, Velvet Roxas
Brunei Darussalam: Dr. Nur Ainiedza Idris, Sri Lanka: Amara Peeris
Dr. Nurhaime binti Hj Suhaimi Taiwan: Dr. Chwang LEh-Chii
Cambodia: Dr. Phannsy Sroeu Thailand: Kanya Santisakul, Dr. Yupayong Hangchaovanich,
China: Zhang Shuyi Dr. Meena Sobsamai, Dr. Kannika Bangsainoi, Wholesome
Hong Kong: Dr. Patricia Ip Dr. Kusuma Chulsip
India: Dr. Arun Gupta, Dr. JP Dadhich, Dr. Shoba Suri, Vietnam: Dr. Quan le Nga, Dr. Nguyen Bich Van baby food recipes
Prerna Bhardwaj, Amit Dahiya, Nupur Bidla, Radha Holla
from Asian homes to
complement breastfeeding
Preface
M ANY YEARS AGO a scientist working in UN asked me if International Baby Food Action Network (IBFAN)
would have evidence to say that family foods or indigenous foods work for complementary feeding. I
began asking friends whether we need to work on this and asking myself why those children who eat
normal and diverse foods are doing well in India and are not undernourished. So the real question was between
In addition, complementary feeding based on diversity allows for
the optimal development of the infant because it exposes him/her to
different colours, textures, tastes, smells, and shapes.
In the compilation of complementary feeding recipes from
Studies from several
Asian countries have
shown that
dependency on
those who have and those who don't have access to food. across Asia, we have tried to combine traditional wisdom with the latest purchased, processed
Asia has been a huge repository of biodiversity, which has given rise to a variety of food cultures that have scientific evidence on the nutritional needs of infants and young children. baby foods increases
survived for millennia, including cultures related to the feeding of infants and young children. Since these recipes come from the homes of families, I hope over the health costs for
Today, these ancient food cultures are threatened with the relentless and aggressive marketing of baby the years more will be added to these flavours and textures. We hope that the family as well as
milks and foods. Baby food manufacturers devalue home cooked foods, and project their own foods as being these recipes will make complementary feeding an exciting experience for governments
complete – meeting all the nutritional needs of growing children. Often food companies have done it by methods for both parents and children, and guide governments and international
that are full of lies, e.g., by the use of unfounded health claims, use of health systems and medical advice, as well as agencies into developing policies that encourage diversity-based feeding.
policy interference at high level. Industry uses science to tell people to consume their products. The book highlights what is best for future generations and will
Such marketing does not merely replace the diversity of the foods used to traditionally feed children with hopefully serve as a guide for the whole world in its fight with the
uniformity, but it also makes the family dependent upon foods produced and processed outside their control. commercial sector, whose ultra-processed products are competing with
Science also tells us that ultra-processed foods are harmful to human health. natural family foods.
Studies from several Asian countries have shown that dependency on purchased, processed baby foods As years pass by, the book, I hope, would be an example to keep
increases the health costs for the family as well as for governments. There is thus an urgent need at both the family up local foods from the family pot!
level as well as the national level to promote complementary feeding based on diversity of locally grown foods, to
devise recipes that will incorporate all the essential nutrients for infants and young children – food that is Dr. Arun Gupta
processed at the family level and not in factories. This is critical because early nutrition sets the trend for life Regional Coordinator
course. IBFAN ASIA
Complementary feeding based on diversity of foods is also vital for giving a good foundation to healthy
eating habits. Health problems like obesity and non-communicable diseases like cancers, heart problems and
diabetes are increasingly being linked to the consumption of sugars and commercially processed foods.
02 • BEST FEEDING PREFACE • 03

The need for
this book
A DEQUATE AND APPROPRIATE complementary feeding of infants and young children has been recognized as a
crucial step in infant growth and development, and to prevent malnutrition. WHO and UNICEF have brought
out publications on complementary feeding.
complementary foods while breastfeeding continues for up to two years of age or beyond. Complementary foods
should be adequate in amount, containing various food groups to provide sufficient energy, protein, and
micronutrients with optimum frequency as required for the age. Locally grown and available foods are inexpensive
So why is there are need for an IBFANAsia book on complementary feeding? and culturally acceptable, and can meet these requirements adequately if they are prepared appropriately at home.
Asia, particularly South Asia, has the highest number of malnourished children in the world. Inadequate Good complementary feeding helps the child grow well as it contains all the nutrients needed for good
breastfeeding and complementary feeding result in malnutrition. physical growth and mental development. Inappropriate and suboptimal complementary feeding can lead to
The global food trade is finding a huge market in malnutrition. Driven by corporate money and power, malnutrition and increase vulnerability to diseases. This further weakens the child, and the vicious cycle of
governments and international bodies are entering into “public-private partnerships” with food corporations to malnutrition sets in.
find solutions for preventing and treating malnutrition. More often than not, these solutions are commercial This book has been developed to give guidance on how to prepare nutritious complementary foods from
products – fortified milks, baby foods, etc. However, malnutrition can be both prevented and treated with proper locally grown and available food resources. Local recipes have been enriched where needed, so that they provide all
use of locally available, locally grown foods, prepared and fed to the child in the right way. the nutrients that the child needs. It provides key strategies for the governments to ensure good complementary
Concerned at the increasing pressure globally and nationally to dilute laws that protect breastfeeding and feeding of infants and young children.
allow markets to determine infant feeding practices, participants from several Asian countries met in Mongolia at
the OneAsia Breastfeeding Partners Forum 8 organised by IBFANAsia in 2011 and expressed the need for a TO PROTECT ASIAN BIODIVERSITY AND KNOWLEDGE SYSTEMS
compilation of recipes based on locally grown foods to counter the pressures of the food manufacturing industry. Asia has a wide diversity of foods – both cultivated and wild, including meats and fish. Asia also has a wealth of
The idea was taken forward at the World Breastfeeding Conference held at Delhi in 2012, and the OneAsia knowledge of the healing and healthful properties of these foods, which has been accumulated over a thousand
Good complementary Breastfeeding Partners Forum 9 at held at Laos in 2013. Participants from different countries contributed recipes, years of discovery and study.
feeding helps the which have been adapted where needed to ensure that they meet the nutritional requirements of the child. The foods of Asia have provided livelihoods to thousands of farmers, pastoralists and fisherfolk for
child grow well as it The recipes have been compiled for four specific reasons: centuries. These foods have also contributed significantly to the nutrition of the people of these regions over
contains all the millennia. However, along with development, much of this diversity of foods and knowledge is being devalued.
nutrients needed for TO PROMOTE PROPER GROWTH AND PREVENT MALNUTRITION IN INFANTS AND YOUNG CHILDREN As families stop using many of these foods, the wide diversity of foods in the region begins to shrink, leading
good physical growth Children need only breastmilk for the first six months of life. Thereafter, they need other nutritious foods along with to the loss of livelihoods of farmers and fisherfolk. As knowledge about these foods, especially wild foods, is lost, the
and mental breastmilkto meet their evolving nutritional requirements and to fill the nutritional gap between the total needs of food basket of the family shrinks and contributes to the increase in malnutrition.
development the infant and the amount being provided by breastfeeding. They should receive nutritionally adequate and safe At the same time, global corporations are trying to take monopoly control over food resources and the
04 • BEST FEEDING INTRODUCTION • 05

knowledge associated with them by applying for patents and claiming intellectual property rights on them. A recent WHO CAN USE THIS BOOK?
example is Nestle's attempt to patent the healthful properties of fennel. These properties were identified to by local • Parents and caregivers can use this book to experiment with recipes for
people over millennia, and the knowledge about it kept alive through oral and written traditions, as well as complementary foods for their infants and young children.
everyday use of the food. • Community programme personnel and ministries of health and nutrition
The recipes selected for this book are intended to promote the use of locally found and grown indigenous can adapt these recipes to meet local conditions to promote appropriate
nutritious foods, preserve the knowledge of their healthful benefits in the public domain, and to contribute to the and adequate complementary feeding.
livelihoods of farmers and fisher folk.
TO PREVENT COMMERCIALIZATION OF INFANT FEEDING

Modernization is changing the lifestyles of families and often increasing the workload of women both in the home
and outside. Food manufacturing companies are taking advantage of this, and promoting their products as the best
foods for children, through attractive advertising, discounts and special offers.
Besides increasing the costs of infant and young child feeding, many of the commercial food products for children
have too much sugar, or salt or other chemicals that can cause harm. They can also become contaminated with
several disease causing germs and micro-organisms. Thus commercial foods also often lead to disease, resulting in
more expenses for health care.
This book addresses the needs of working parents, with recipes for nutritious mixes that can be made at
home with locally grown foods and stored for a few days or weeks.
ENERGY DENSE FOODS

Children who are sick or malnourished require energy dense foods. This book contains a section on foods that are
energy dense.

How to use
this book
To make it easy for the user, this book has been divided into several sections: The recipes in this compilation are only samples of the creative ways in
which parents across Asia use their local resources to prepare healthy and
IMPORTANCE OF COMPLEMENTARY FEEDING nutritionally adequate foods for their children. IBFAN ASIA encourages parents to
• Why continued breastfeeding is important try out these recipes and also experiment with new ones. IBFAN ASIA also
• Growth and development encourages governments and organizations working in the area of child health and
• Complementary feeding as a learning experience nutrition to localize these and other recipes so that children grow up well-nourished
and healthy.
HOW MARKETS INFLUENCE COMPLEMENTARY FEEDING DECISIONS
• Recipes for 6-9 months old infants
WHAT IS GOOD COMPLEMENTARY FEEDING • Recipes for infants and young children from 9 months onwards
• When to start complementary foods • Recipes for young children 12 months and older
• Why starting complementary foods too early can be dangerous • Nutritious snacks
• Signs that a child is ready for complementary foods • Nutritious mixes
• What foods to give as complementary food • Energy dense recipes
• How to give complementary foods to
- Infants 6 months to one year RICH SOURCES OF MICRONUTRIENTS
- Children one year of age and older
• Encouraging young children to eat
COMPLEMENTARY FOOD RECIPES

As many foods that can be used for complementary feeding and their preparation are common to several Asian
countries, we divided the recipes by age. The same recipes can be mashed thoroughly for feeding younger infants,
and small pieces left intact for older children. Even infants can be encouraged to try and feed themselves. The
recipes have also been listed by country.

Importance of
1 complementary feeding
C OMPLEMENTARY FEEDING IS the gradual introduction of semi-solid and

solid foods to the infant's diet, along with continued breastfeeding,
till the child can fully feed herself/himself with ordinary family foods in
• Adequate – meaning that they provide sufficient energy, protein and
micronutrients to meet a growing child's nutritional needs.
• Safe – meaning that they are hygienically stored and prepared, and fed
Optimal infant and young child feeding means
• Starting to breastfeed from the first hour after birth
• Exclusive breastfeeding for the first six months of life, whenever
adequate quantities. This transitional period is when the child is most with clean hands using clean utensils and not bottles and teats. the baby wants, and giving nothing else, not even water
vulnerable to malnutrition. The incidence of malnutrition rises sharply • Properly fed – meaning that they are given consistent with a child's • Starting complementary feeding when the baby completes six
during the period from 6 months to 18 months of age in most countries, signals of appetite and satiety, and that meal frequency and feeding months of age
• Continued breastfeeding with complementary feeding for at least
and the deficits acquired at this age are difficult to compensate for later method- actively encouraging the child, even during illness, to consume two years and more
in childhood. sufficient food. Using fingers, spoon or self–feeding are suitable for this age
Health and nutritional status, responsive care, early
stimulation and active learning in the first three years are critical in the WHY CONTINUED BREASTFEEDING IS IMPORTANT
development of intelligence, personality, social behavior and enhanced • Breastmilk continues to provide the infant with immuno-protective factors, like antibodies, which reduce the
lifelong learning capacity. likelihood that it will become sick.
Research demonstrates that when children's earliest years are • The antibodies present in breastmilk continue to protect the infant against several common diseases, including
affected by hunger, poverty, disease, or whose minds are not stimulated diarrhea and respiratory diseases.
by appropriate early developmental care at home and within the • At the beginning, the infant cannot consume enough complementary foods to meet its nutritional needs as its
environment, their future is compromised. Such children are unable to stomach is small. Breastmilk continues to provide significant amounts of energy, proteins and micronutrients that
develop to their full potential and productivity and thus contribute less the baby needs.
to national development. • Continued breastfeeding appears to lower the risk of obesity, diabetes and certain childhood cancers.
The WHO/UNICEF Global Strategy on Infant and Young Child • Sucking promotes normal tooth development, which bottle feeding cannot.
Feeding (IYCF)/WHA Resolution 55.25 May, 2002 recommends that • Women who continue to breastfeed have lower risks of getting breast and ovarian cancer, diabetes, osteoporosis,
complementary foods should be heart disease and high blood pressure.
• Timely – meaning that they are introduced when the need for energy
and nutrients exceeds what can be provided thru exclusive GROWTH AND DEVELOPMENT
breastfeeding and frequent breastfeeding. The first three years of life, beginning at conception are essential for growth and development; any shortfall in
10 • BEST FEEDING CHAPTER 1 • 11

growth or in mental development during this period of time may never be regained. of the effect of the child's environment occurs in the earliest years of life.
Growth refers to increases in child's body size and changes in their proportion. Parents can evaluate their children's growth, health and development because they are constantly
In the first two years after birth, height increases by 75%, and weight increases by four times. The brain interacting with their children. They can recognize signs of hunger and feed the child before crying begins. A
grows fastest during this period, doubling in size. responsive parent understands what a child is trying to do and can provide support for learning attempts and A responsive parent
Development refers to the orderly process of change in a child's abilities towards increasingly more praise the child for what the child manages to do. They can detect the child's happiness or irritability. Parents may understands what a
complex ways of moving, thinking, speaking, feeling, and relating to people and objects in the environment. not recognize that a child is short or undernourished, but they can recognize a child who is constantly crying or child is trying to do and
Growth and development are interdependent; for a child to be able to develop, she has to be growing as well. unhappy. Support for parents and families can improve all aspects of care for growth and for development. . can provide support
Children who are better nourished are less lethargic, more curious and ready to explore, and therefore COMPLEMENTARY FEEDING AS A LEARNING EXPERIENCE for learning attempts
make better use of opportunities to learn how to solve problems and manipulate objects. Improving overall The period of complementary feeding is full of learning experiences for the infant that are essential for and praise the child for
nutrient intake during early childhood can result in improved cognition in childhood and adolescence. About half growth and development as well for optimizing the complementary feeding impact. what the child
of the adult's intelligence is inherited: about half is due to the environmental stimulation the child receives. Much The infant learns the differences between various flavors, aromas, appearances and textures of food; its manages to do
When a child is not gaining weight or is gaining weight more slowly than
TH
expected for more than one month in infants below four months of age,
GROW
or two months in older infants, it is a sign of growth faltering. It may be
the first sign of inadequate feeding in an otherwise healthy child. Growth
C H A R T faltering should be picked up immediately and the cause should be
established. Growth Monitoring as a routine service using standards charts
like WHO growth standards charts may help in early detection of faltering.
The health/nutrition worker should analyze the underlying factors for growth faltering which may be
inadequate feeding or any acute illness, most commonly diarrhea and respiratory infections. Teething in the
second half of infancy may also lead to decreased food intake. To address inadequate feeding, the
health/nutrition worker must counsel the mother to exclusively breastfeed if the infant is below 6 months of age
and increase the intake of appropriate complementary foods along with continued breastfeeding in older infants
and young children.

food preferences in later life are strongly influenced by learning and experience at this age. For example, feeding
children only with sweetened foods may often lead to a preference for sugar that could result in problems of
obesity and non-communicable diseases in adulthood.
Infants may take time to get used to the new flavors and textures of food. Some may need several
exposures to a certain food over a period of time, with gaps between each exposure. Studies have shown that
breastfed infants get adapted to new tastes and textures sooner than artificially fed infants, because they are
already used to several flavors and odors transmitted through their mothers' milk.
Malnutrition and illness - INTERACTIVE FEEDING

their impact on learning Caregivers can turn feeding time into intensive learning times,
Malnutrition refers to the child's condition when too few by talking to the infant/child, making eye-to-eye contact,
nutrients are being used to replenish tissues for growth. Food stimulating their verbal and intellectual development. Feeding
shortage is a simple explanation, but many other factors times should be periods of encouragement rather than force.
contribute. The child who has an episode of severe Studies have shown that with increased stimulation, infants and
malnourishment may have a lower IQ, and may
never completely recover. Even children with children consume more food.
mild to moderate malnutrition, or who have
deficiencies of certain nutrients such as iron
or iodine will run the risk of lower IQ. These
effects are particularly strong prenatally and
in the first two years of life.
Unlike malnutrition, illnesses do not have a direct effect on
a child's ability to learn, but if illnesses are chronic or severe,
the child's interest and opportunity to learn and explore will be
limited. Over a long period of time, the cognitive, social, or
emotional development of the child could be affected.

How markets influence
2 complementary feeding decisions
E VER SINCE THE emergence of humankind, parents, especially mothers, have fed their infants and young children
with foods that were needed to maintain their health – both breastfed them and given them other foods to eat
as they grew older. The existence of humans till today is evidence of this. For millions of years such foods included a
introduction of complementary foods, but also to the development of the processed food
industry. The historical processes by which people secured food energy – hunting,
gathering and agriculture – were replaced in the industrialized world by food industry.
variety of life forms. Insects to larger animals like lizards, frogs, rats and snakes, birds and fish, shellfish, large Nutricia in Netherlands and Gerber Products (then called Fremont Canning
mammals, as well as wild plants, roots, fruits and seeds provided growing children with adequate nutrients to meet Company) in the US were among the first companies to produce commercial
their increasing needs. In many indigenous food cultures, foods from the wild continue to contribute significantly complementary foods. They were soon joined by companies like Nestle, which were
to infant and young child feeding. already manufacturing breastmilk substitutes, H.J. Heinz and several others.
Breastmilk was the primary source of energy. The infant was fed on demand, which enabled it to meet its By the 1920s, infant foods, which had grown to encompass ready-made baby cereals,
entire energy needs. As many indigenous cultures show, breastfeeding continued well beyond two years of age, fruits and vegetables, were promoted aggressively as convenience items, as well as
even up till the seventh year of life. In many cultures, including ancient Greek and several Asian cultures, infants superior to those made at home, and more “scientific”. In this, they were greatly helped
were exclusively breastfed till the first teeth appeared, after which other foods were introduced. by the growing “science” of nutrition, and the involvement of the health system.
Women mostly chewed the complementary food well before feeding the baby in the era of the hunter
gatherer, as at this time there were few foods, if any, that could be easily fed to the baby. Most infections that could
have passed from the mother to the baby were neutralized by the antibodies in breastmilk, as the mother An 1880 advertisement by Mellins Food
in Boston Daily Globe, April 11
continued to breastfeed her child. This is still being practiced in several parts of Asia today.
“The Duty of Every Mother and especially those who are
The development of agriculture introduced cereals into complementary feeding, and domestication of charged with the delicate and great responsibility of rearing
animals introduced animal milk. The shift from a hunter-forager society to an agricultural and a pastoral, and then hand-fed children, is to investigate the merits of the best
Breastmilk was the to an industrial society has been an important reason for the decreasing period of breastfeeding. Today, the global artificial food for the preservation of infant life. The universal
testimony of our most skillful physicians, and of thousands
primary source of norm for breastfeeding is exclusive breastfeeding for the first six months, followed by continued breastfeeding for
of mothers who have practically tested it, demonstrated
energy. The infant two years and beyond. However, across the world, breastfeeding rates, especially exclusive breastfeeding, are low. beyond a doubt that Mellin’s Food for Infants is the best,
was fed on demand, and contains exactly the ingredients necessary to insure
which enabled it to GROWTH OF COMMERCIAL INDUSTRY AROUND COMPLEMENTARY FOODS the life and health of the little ones to develop them in body
and mind, and secure robust health in childhood, manhood
meet its entire Industrialization especially favoured the employment of women, who were willing to work for lower wages in and womanhood."
energy needs unhealthy conditions for longer hours. This led not just to shortened periods of breastfeeding and early

Societal information on feeding and care of infants and young children became increasingly devalued, as did was US$ 747 million for the year in 2012-2013. According to another report by AdAge, Nestle globally spent
the resources used traditionally for this. The baby food industry has taken advantage of this, and presented its $2.99billion in 2012 in advertising its products.
products as having all the nutrients that a growing child needs. With the growth of both nutrition as a “science” as
well as market economies, well-to-do families and the educated class have begun to look down on both breastfeeding HOW THE BABY FOOD INDUSTRY LURES PARENTS
as well as the use of locally found and grown foods for complementary feeding. • Baby food manufacturers aim their promotion mainly at two targets – the parent and the health system.
In many countries, sourcing food no more means a trip to a tiny kitchen garden or the adjacent forest, where • Parents are bombarded with advertisements that project industrially processed foods as the best “scientific”
the woman has a choice between a variety of plants growing – not just satisfying hunger, but providing all the nutrition that they can give their children.
micronutrients needed. More and more, it means a trip to the supermarket to buy tins of manufactured baby food – • The companies make health claims, stating that their products contain specific ingredients that will enhance the
processed and powdered cow's milk and grains to which chemicals in the form of micronutrients have been added. infant's growth or intelligence, or eyesight, etc. Often these claims may not be completely accurate.
The marketing techniques of baby food manufacturers are increasingly convincing people that meeting • Baby food manufacturers display their products attractively in shops and malls, so that parents are attracted to
one's nutritional needs from such products is better than meeting them through consuming a diversity of natural them. They also often have tie-ups with the shops and malls to provide incentives to promote their products.
foods. • The internet provides baby food companies several ways of attracting parents either directly or indirectly.
THE BABY FOOD INDUSTRY IN ASIA TODAY

Enticing
Today, the baby food industry is a thriving billion-dollar industry globally, dominated by Abbot, Mead Johnson, Nestle
parents
(which has bought out Gerber Foods) and Numico (Danone). In the U.S. alone, the average infant “consumes” 600
with health
jars of baby food by its first birthday, in Europe about 240 jars.
claims
In April 2014, Esther Renfrew, Market Intelligence Director at Zenith International, the specialist food and (Left) Display in a
drink industry consultancy, assessed the global market for complementary foods at over US$ 50 billion, predicted to supermarket in India
(Right) In Thailand,
grow at 8-9% annually in the next five years. The fastest growing regions, according to Renfrew, will be China at the supermarket
Tesco gave incentives
19%, Indonesia with its high birth rate, and Japan. This is predicted to happen in spite of the declining fertility rates. on purchases of
These markets cannot grow unless more and more parents shift from homemade foods to industrially manufactured Mead Johnson’s baby
foods Gerber Graduate Yogurt Melts for
complementary foods.
toddlers in Singapore, Nov. 2012,
The baby food industry thus spends huge amounts of money to attract parents both directly and through the which offered one free for every
three purchased - was open only
health system. According to reports from retail industry, the advertising expenditure of Kraft Foods in the US alone to members of Nestle Baby Club.

Reaching parents through
challenges, schools and books
How Wyeth “truth or dare” Gain School Advance – Nestle Baby and Me –
Enticing
challenge increased its sales winning mothers' confidence No. 1 bestseller parents
in Hong Kong in Philippines in India with health
claims
Despite having a brand awareness of Gain School Advance, a nutritional With this campaign, Nestlé launched Display in a mall in Sri Lanka
99%, Wyeth Gold had been declining milk brand from Abbott Laboratories 'Nestlé Baby and Me', a book for has a picture of a person in the
white coat of a health provider,
for three years in Hong Kong, as the aimed at children, targeted mothers expecting and lactating mothers in
giving the impression that
product caused 'digestive problems' to increase market share in the India. The campaign addressed the these products are being
resulting in constipation in infants. Philippines. A key challenge was the lack of knowledge about nutritional recommended by him. The
Leveraging the insight that strict regulatory environment which needs in pregnancy and offered a display also stocks colourful
books for young children,
knowledge-sharing happens in did not allow direct advertising of credible source of information. Nestle another point of attraction.
conversations between mothers, the formula milk. The campaign used the integrated information about Nestlé
brand created a truth or dare insight that mothers were concerned nutrition brands into existing formats
challenge to have non-user mums with their children' school by partnering with a publisher. Nestlé
'dare' other mums to try Wyeth Gold performance and launched a print, launched a book featuring ads,
for 14 days and share their digital and on the ground strategy to promotional inserts and a branded
experiences of the product. As a help mothers understand their child's bookmark, all of which made a
result of the campaign, Wyeth Gold learning style. This included a strong impact on consumers, in
increased its market share by 3.3%. workbook distributed in fee-paying terms of recall and connectivity with
metropolitan schools, visits to pre- the brand. The branded book sold
schools to conduct seminars with over 300,000 copies during the initial
mothers, and a website with couple of months of the campaign.
HOW BABY FOOD MANUFACTURERS USE THE HEALTH SYSTEM TO PROMOTE THEIR PRODUCTS
information and worksheets for
children. The campaign delivered a Baby food manufacturers use the health system extensively to promote their products. As early as in 1934, the
20% increase in market share, ahead Wall Street Journal examined the nexus between the health professionals and the industry and noted that
of the 12% growth experienced Competition from cheaper infant food products has been growing, but the quality of Mead-Johnson's products and
across the category. the goodwill of the medical profession which has been painstakingly developed and retained, places the company
in a position from which it cannot easily be dislodged.

Health professionals and workers are given gifts and other incentives by baby food manufacturers to
promote their foods. These companies also often sponsor doctors, especially pediatricians for meetings, COMMERCIAL NUTRITION TRADITIONAL NUTRITION
• Structured Means whole foods, healthful & energy giving
workshops, foreign trips, research opportunities and lecture opportunities. In addition, they offer continuing • Take things apart and looks at pieces • Promotes health and harmony in balance
medical education to health professionals. Health professionals who benefit from the various incentives provided • Reduced nutrients to smaller parts of yin and yang
by the industry often end up promoting the company's products. Suggestions by health workers and health • Treats symptoms but not the causes • Functional foods in proper combination
professionals are important influences on feeding decisions. • Unending need of micronutrient supplements with consideration to:
• Attractive food but inadequate nutrition • Season• Color • Flavor • Therapeutic
process • Traditional wisdom
SHOULD YOU TRUST THE BABY FOOD INDUSTRY WHEN MAKING FEEDING DECISIONS
FOR YOUR INFANT AND YOUNG CHILD?
No. It is important not to be misled by the commercial promotion or health claims made by the food companies.
It is important to remember that commercially processed complementary foods may not contain the
diversity of nutrients in the quantities that the growing infant requires. Also the high price of such foods leads
many parents to dilute the preparations so that the tins can last longer. Children fed with extra-dilute milks and
foods do not get enough nutrients and become malnourished. The problem becomes worse without access to
adequate amounts of clean potable water or proper sanitation. Studies have shown that a family's health care costs
often increase if the infant is fed on formula and over-processed industrially manufactured foods.
When infants and young children get used to commercial foods it would be hard for them to adapt to family
foods. The growing infant has to become accustomed to eating diverse foods. Family foods, appropriately
prepared in ways the infant can handle, and fed in adequate quantities, can meet all its nutritional requirements.
Communities all over the world have grown and thrived on family foods. In addition, the different flavors, textures
and colors all provide learning opportunities to the infant.

What is good
3 complementary feeding
A FTER COMPLETING SIX months of age, the infant requires more energy, more protein, and more micronutrients
like iron, zinc, and vitamins than is provided by breastmilk alone. Good complementary feeding means the
addition of these nutrients through introducing semi-solid and solid foods, along with continued breastfeeding.
Similarly, Fig. 2 shows the gap in the amount of iron an infant needs, and what is supplied by breastmilk.
While breastmilk supplies very little iron to the infant in the first six months, a full-term baby is born with enough
iron to cover its needs in the first few months. Thereafter, it needs external sources of iron. The gap is larger in the
During the period of complementary feeding, a baby gradually starts to get used to eating family foods. At the end of first year, as this is the period of faster growth, when the infant makes more new blood. Other micronutrients like
this period (which could be around the age of two years or more), breastmilk is usually fully replaced by family calcium, zinc and vitamins also show gaps as the infant continues to grow.
foods. However, breastfeeding can be continued for beyond two years if the child wants it. Generally, except for iron and calcium, the nutrient gaps increase as the infant grows older and becomes
more active. This is especially true of the energy gap. Complementary foods need to fill these gaps, so that the
WHEN TO START COMPLEMENTARY FOODS infant's growth and development takes place optimally, and it does not become malnourished.
Complementary feeding should start when the infant has completed six months of age. Fig. 1 shows the gap
between the energy requirements of the infant and the energy supplied by breastmilk from six months onwards. If
this energy gap is not met, the child stops growing or grows slowly, leading to malnutrition.
1200 1.2 Delaying the

Figure 2
Absorbed iron introduction of
1000 1.0
needed (top line)
complementary
Absorbed iron (mg/day)

Figure 1
Energy required and the amount
(top line) and the from breast milk foods after the
Energy (kcal/day)
800 0.8
amount from and body stores
600
breast milk
0.6
at birth infant finishes its
Iron required
sixth month makes
400
Energy required
0.4
Iron gap
it vulnerable to
200
Energy gap
0.2 malnutrition,
Iron from birth stores
micronutrient
0 Energy from breast milk 0 Iron from breast milk
0-2 3-5 6-8 9-11 12-23 0-2 3-5 6-8 9-11 12-23 deficiency and
Age (months) Age (months)
illnesses.
Source: WHO. Complementary Feeding: Family foods for breastfed children Source: WHO. Complementary Feeding: Family foods for breastfed children

Why starting SIGNS THAT A CHILD IS READY FOR COMPLEMENTARY FOODS
complementary foods At the end of six months, an infant's reflexes, skills and physiology has
matured enough to help it consume foods other than breastmilk (see Table 1).
too early can be
dangerous An infant who is ready to be introduced to solids will
• Hold its head up and maintain a steady, upright position.
An infant needs only breastmilk for the first six months of life. Exclusive breastfeeding
• Sit well when supported.
gives immunity to the infant from several illnesses. Breastmilk contains 50+ known
• Make chewing motions. The baby can move food to the back of the mouth
immune factors, and probably many more that are still unknown.
before swallowing.
Introducing complementary foods before the infant has completed six months of age can • Has gained weight appropriately. Most babies double their birth weight by
be dangerous. the time they have completed six months of age.
• Is interested in what others are eating. The baby will eye the meals others
• The infant's digestive system cannot digest the food properly, causing unpleasant are eating, will reach out to try the foods that others are moving from their
reactions like digestive upset, constipation, gas, etc. plate to their mouth.
• It exposes the infant to the risk of developing allergies.
• It may induce iron-deficiency anaemia. When iron supplements and iron-fortified foods Age (months) Reflexes/skills present
are introduced too early, they can reduce the efficiency of the infant's iron absorption.
0–6 Suckling/sucking and swallowing Table 1:
• It can lead to future obesity and increase the risk of developing noncommunicable
Neurological
diseases like diabetes, hypertension and heart disease in adulthood. 4–7 Appearance of early “munching”, development
• The European Food Safety Authority's Panel on Dietetic Products, Nutrition and Increased strength of suck;
Allergies, in its scientific opinion holds that introducing complementary feeding too early of infants and
Movement of gag reflex from mid to posterior third of tongue
increases the infant's risk of developing celiac disease and type 1 diabetes mellitus. young children
7–12 Clearing spoon with lips; related to
The Panel also considers that early introduction of complementary feeding increases the Biting and chewing; Lateral movements of tongue and
risk of infectious morbidity. feeding
movement of food to teeth
12–24 Rotary chewing movements
Jaw stability
Sources: Stevenson RD, Allaire JH. The development of normal feeding and swallowing. Pediatric clinics of North
America, 38: 1439–1453 (1991); Milla PJ. Feeding, tasting, and sucking. In: Pediatric Gastrointestinal disease. Vol. 1.
26 • BEST FEEDING Philadelphia, B.C. Decker, 1991, pp. 217–223. CHAPTER 3 • 27
WHAT FOODS TO GIVE AS COMPLEMENTARY FOOD
WHEN INFANT In many parts of the world,
Foods that are appropriate and that meet the particularly in Southeast Asia,
FORMULA OR
growing infant's nutritional needs must be given as ANIMAL MILK infants are often allergic to animal
complementary foods. CAN BE milk. Such infants should not be
DANGEROUS given animal milk, either fresh or in
APPROPRIATE COMPLEMENTARY FOODS powdered or formula. The only milk
Appropriate complementary food is food that is made such infants need is breastmilk.
from locally grown and available ingredients to suit the Expressed breastmilk can be used
for cooking purposes also.
infant's developmental age and needs. Food that is
appropriate to the climate and culture is best suited to
the baby. The wholeness of the food in terms of FOODS THAT NOURISH
nutrients and its healing properties fits the growing Cereals like rice, wheat, maize and millet are the primary source of energy. Meat or flesh food is an extremely
needs of the baby and her/his sensitive body. Such important source of protein and micronutrients like iron and zinc and several enzymes. The protein from meats is
food also ensures that the family enjoys food security. readily absorbed by the infant. Asian culture has sourced meat from a variety of animals – cow, buffalo, goat, lamb,
Experts suggest that foods can be divided into deer, rodents, birds including chicken and a variety of jungle fowl, many varieties of snakes, frogs, snails, slugs, crabs
five groups, as shown in Fig. 3. One food from each and insects. While some of these sources may not be favored today by some people, they continue to form an
group should be used in every preparation. Adding important part of the diets of many communities, providing them with much required nutrients. The various
some oil or fat to the food will enrich its energy value. sources of meat can replace one another in the given recipes.
Vary the food selected every day, so that the infant can
Figure 3
get used to several odors and flavors. Source: FAO. Complementary Fish is an excellent source of protein, vitamin D and other nutrients. The protein in egg is best absorbed by the body.
feeding for children aged 6 to
24 months – a recipe book for Eggs are a rich source of energy, protein, iron, vitamins (except Vitamin C) and several other nutrients. Some
mothers and caregivers
infants may be allergic to egg whites; it is best to start them on egg yolks, and gradually introduce egg white while
noting whether there is any allergy or not.

Oils and sugars provide energy. Molasses and jaggery are also rich sources of calcium and iron, because of their
Lentils and beans are of various kinds – lentil, mung bean, chickpea, bengal gram, pigeon pea, cow pea, soya bean, processing A teaspoon or more of oil added to the food will make it energy-dense and help prevent malnutrition.
kidney beans, etc. Though they are not as easily absorbed by the body, they form an essential source of proteins and
nutrients, particularly for vegetarians. Some beans may need to be soaked for some time, and then washed before In areas where iodine deficiency diseases are prevalent, iodized salt should be used instead of any other kind of
Good using. The green beans of lentils, especially bean varieties, are used as vegetables. In many cases, the leaves can also salt.
complementary be used for cooking. Soya bean is used to make a milk substitute which can be curdled to give tofu, or set as yoghurt.
feeding ensures that
the infant gets foods
It forms a very important part of East and Southeast Asian food culture. Many baby food manufacturers promote MILLETS – FORGOTTEN FOODS OF ASIA
from at least 5 soya milk as a substitute for infant formula. It is important to remember that the only milk a child under two years Several types of millets have been grown and consumed historically all across Asia. However, in many
categories every needs is breastmilk. countries, millets have been replaced in diets by rice and wheat, and now they are almost forgotten.
day. A mix of diverse Milletvarieties found in Asia include:
foods in adequate • Eleusine coracana (Ragi, Mandua, nachani, dhidho, kurakkan, canzi, gyar, thre, sampica, susu,
quantities will ensure Seeds and nuts like groundnuts, sunflower seeds, almonds, and walnuts are excellent sources of proteins and
shikokubei, etc.);
that the infants and micronutrients. Adding some nuts to the food makes it energy dense, as they are rich sources of oil.
young children get all • Pennisetum typhoideum or pearl millet (bajra, sajje, kambu, yugu, etc.);
the nutrients required, • Setara italic or foxtail millet (syowk, t'juu, sabog, kulasan, bulakot, kural, kauni, navane, rawla, tenai, etc.);
including Dairy products are also good sources of protein. But as the baby requires only breastmilk as milk until two years of • Echinochloa spp. or barnyard millet (samuk, diirh, rumay, tvau, jhangora, kuthiravaali, etc.);
micronutrients. age, these products can be used in cooking or as cheese. • Panicum spp. or little or common millet (pfan, baraga, pinj, sama, save, kutki, cheena, etc.);
• Paspalum scrobiculatum or kodo millet (koda, kodra, rebu bawang, rumput kinangan, suket krisik jaringan,
Vegetables and fruits provide essential nutrients and fiber. Starchy vegetables like potatoes, yam, sweet potatoes, kumpai batu, pala belang, sabung-sabungan, bias-biasin smau 'ânnchien, ya-sakhorbik, co' san tru'[n]g,
taro, are excellent sources of energy and fiber. Red and yellow vegetables and fruits like carrots, pumpkin, co' tru'[n]g).
• Sorghum or great millet (jwar, jowar)
tomatoes, and fruits like mango, banana and papaya are good sources of vitamin A and fiber. Green leafy
Millets are extremely nutritious grains. Besides energy, they provide a significant amount of protein,
vegetables like spinach, amaranth leaves, moringa leaves, chenopodium leaves, ipomea leaves, coriander, pumpkin and are very rich in micronutrients including iron and calcium. They are also extremely hardy, growing easily
and gourd leaves, leaves of lentils and bean plants, are also a rich source of Vitamin A, in addition to iron and fiber. even in areas where there is less water available for agriculture. They can thus form the foundation of food
Fruits like banana and papaya are also rich vitamin C and iron; guava, lime and other citrus fruits are particularly security for the entire household.
rich in vitamin C, which is helps in absorbing iron. Millets can be soaked, germinated and dried before being used. This increases their nutritional
value. They can also be popped before being used either as they are, or as a powder.

THESE ARE NOT GOOD COMPLEMENTARY FOODS AGE TEXTURE FREQUENCY AMOUNT AT EACH MEAL
• Teas 6 months Soft porridge, well mashed; 2 times per day 2-3 tablespoonfuls
• Artificially sweetened fruit juices (Freshly squeezed juices can be given, but it is better to vegetables, fruit plus frequent
give the fruit as a snack) breastfeeds
• Biscuits 7-8 months Mashed foods plus frequent 3 times per day Increasing gradually to 2/3
breastfeeds of a bowl
A one year old child
HOW TO GIVE COMPLEMENTARY FOODS 9-11 months Finely chopped or mashed foods 3 meals plus 1 snack between 3/4 of a 250 ml bowl
Introducing complementary foods
needs at least half the
and foods that baby can pick up meals plus breastfeeds
• Ensure the food is well cooked and soft, and thick in consistency. quantity of food that
12-24 months Family foods, chopped or 3 meals plus 2 snacks between A full 250 ml bowl or more
• Start by giving two or three tablespoons twice a day. mashed if necessary meals plus breastfeeds an adult requires.
• Continue breastfeeding on demand.
• Increase the number of feeds, thickness and quantity in each feed gradually.
ENCOURAGING YOUNG CHILDREN TO EAT
A one year old child needs at least half the quantity of food that an adult requires.
A healthy child who is growing well, is fed frequently and is encouraged to eat usually has a good appetite. If the
appetite decreases, it is a sign that something is wrong. Maybe the child is not feeling well, or is unhappy for some
reason. The child could also be seeking extra attention, or is just plain being fussy. Or maybe the diet is monotonous. If
the child's appetite does not improve, there is risk of malnutrition.
• Supervise the child's meals.
• Encourage the child to eat.
• Do not force feed.
• Be patient with the child.
• Avoid feeding when the child is sleepy

Points to remember
1. Breastfeeding for at least two years of age helps a

child to grow strong and healthy.
4
2. Children who start complementary feeding at six
months grow well.
3. A growing child needs family foods with a thick,

soft consistency: foods that stay easily on the spoon
M P LE M E N TAR
O
C Baby Food Recipes Y
nourish and fill the child.
4. Animal foods are special foods for children.
5. Legumes – peas, beans, lentils and nuts – are also

good source of nutrients.
6. Vitamin C rich foods help body to absorb iron.
7. Dark green leafy vegetables and orange and yellow

coloured fruits and vegetables help the child to have
healthy eyes and fewer infections.
8. A growing child needs frequent meals and snacks:

give a variety of foods.
9. A growing child needs increasing amount of food.
34 • BEST FEEDING
Afghanistan
Recipes for
Points to Practise good hygiene when preparing complementary foods. Throughout Asia, rice is usually
the first grain fed to the infant.
6-8 months
Wash your hands well with soap and water before preparing the
remember food. Wash utensils well. Wash ingredients thoroughly. Rice is cooked very soft, in old infants*
water or meat stock, and
when preparing Cook the foods till they are soft enough for the infant.
mashed very well before feeding.
Wheat with Milk Porridge
The food should be of the right consistency. It should be thick and (improved Halwagak)
Soft cooked rice is variously
or feeding not runny. When a spoon filled with the food is tilted, it should not
called Congee, Conjee, Borbor, Ingredients *All nutritive values are
run off the spoon, but stick to it. approximate, calculated for
RE
infants and MEASU S USED
Jook, and so on. Both ordinary 1 tablespoon wheat flour
Start by feeding two or three tablespoons twice a day and gradually and glutinous rice is used for
Rice Soup (germinated or plain)
dry ingredients; the values of
stocks and soups are not
young children increase the amount. By the 7th and 8th month, the infant should be
consuming at least half a bowl of the food every day, given in three
making this porridge. Often Ingredients ¼ cup milk included. Nutritive values of
ingredients have been, taken
1 teaspoon vegetables, fish, and meat are 2 tablespoons rice ½ cup water
from Nutritive Value of Indian
feeds. 5ml liquid, 5 g solids added during cooking and then ½ cup water 1 teaspoon oil Foods, by Gopalan et al
Increase the quantity as the infant grows older. By the time a child is mashed. ½ cup milk 1 teaspoon pounded leafy (2007), National Institute of
one year old, it requires half the amount of food an adult consumes.
1 tablespoon 2 teaspoons of mashed carrots or vegetables or mashed carrots Nutrition, India.
15 ml liquid, 15 g solids In many parts of Asia, wheat
While the first foods may need to be thoroughly mashed, leave diced pumpkin and/or green leafy 1 teaspoon sugar
flour and semolina are also
1 cup vegetables Salt to taste (preferably one light
vegetables and meat pieces without mashing as the infant grows given as a first complementary
150ml Salt to taste 2-finger pinch of salt)
older. This will help the infant get familiar with textures and tastes of food. These flours are usually
different foods. 1 glass available locally. Method Method
An 8- or 9-month old infant can easily pick up finger foods and eat 200ml Millets are also used in parts of Put the rice, milk and water in the Mix wheat flour with milk.
them. Asia for preparing the first foods pot and cook. Add water, mix and put it on fire
1 bowl
Add a spoon of oil to increase the energy content of the food. 14 tablespoons for infants. Various varieties can Cover the pot and cook until soft. to cook (10-15 minutes).
Encourage infants to feed themselves. approximately 210 g mostly be substituted for one Options: add grated/mashed Add oil and sugar.
another in recipes. carrots, pumpkin. Add pounded vegetables and
Use iodized salt in areas with iodine deficiency disease. cook for 2-3 minutes
The recipes given here make
Continue breastfeeding on demand. Note: this recipe is also good for coping with Add salt.
approximately half a bowl of lack of appetite, nausea /vomiting, and colds.
porridge for the 6-8 month old Wheat with
infant. The ingredients can be CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) milk porridge
doubled for older infants. 158.5 27.82 122.55 12.2
PROTEIN (G) FAT (G) PROTEIN (G) FAT (G)
4.53 3.24 3.11 6.815
IRON (MG) VITAMIN A (IU) IRON (MG) VITAMIN A (IU)
0.35 86.9 0.866 61.65
CALCIUM (MG) ZINC (MG) CALCIUM (MG) ZINC (MG)
99.5 0.4 55.85 0.343
36 • BEST FEEDING RECIPES • 37
Bangladesh
Egg Suji
Wheat with Beans Porridge Ingredients
Ingredients
Potato and Egg Mash 1 tablespoon semolina
1 tablespoon wheat flour
Potato and Milk Mash Ingredients ½ egg
½ tablespoon bean flour Ingredients 1 medium size potato (about 100g.)
Potato and Bean Mash 1 small piece ash gourd (can be
1 teaspoon oil
Wheat with Egg Porridge 1 medium size potato (about 100g) or ½ cup of chopped pieces of Ingredients replaced by green papaya) finely
1½ cups water Ingredients or ½ cup of chopped pieces of potatoes 1 Medium size potato (about 100g. chopped
1 teaspoon pounded leafy 1 tablespoon wheat flour potatoes 1 egg or ½cup of chopped pieces of 1/5 of a small carrot or a small piece
vegetables or mashed carrots 1 egg ¼ cup milk ½- ¾ cup water potatoes) of pumpkin finely chopped
1 teaspoon sugar 1 teaspoon oil ½ cup water 1 teaspoon oil ½ tablespoon bean flour 1 ½ teaspoon sugar / molasses / Potato and egg mash
Wheat with Salt to taste (preferably one light ¾ cup water 1 teaspoon oil 1 teaspoon pounded leafy 1 teaspoon oil jaggery
beans porridge 2-finger pinch of salt) 1 teaspoon pounded leafy 1 teaspoon pounded leafy vegetables or mashed carrots 1 - 1¼ cups water 1 teaspoon oil
vegetables or mashed carrots vegetables or mashed carrots Salt to taste 1 teaspoon pounded leafy ¾ glass water
Method 1 teaspoon sugar (optional) Salt to taste vegetables or mashed carrots Method
Put the 1 cup of water and bean Salt to taste (preferably one light 2- Method Salt to taste Heat a flat pan, and roast semolina,
flour into the pot, mix well, bring to finger pinch of salt) Method Peel potato, cut it into small pieces add water to it.
boil and simmer for 20 minutes. Peel potato, cut it into small pieces and cook in ½ cup water until soft Method Add finely chopped vegetables and
Make a paste of wheat flour with the Method and cook in water until soft and the and the water is almost finished. Peel potato, cut it into small pieces. stir continuously till it is thick and
remaining ½ cup of water and add Put the water into a pot and add the water is almost finished. Mash potato pieces. Put ½ cup of water and bean flour the vegetables are well cooked.
it to the beans mixture in the pot. wheat flour, mix well, bring to boil Mash potato pieces. Add the egg and the remaining ¼ into a pot, mix well, bring to boil. Add egg, stir quickly till well mixed.
Mix well and cook the mixture for and simmer for 5 minutes. Add milk and mix well. cup of water and mix well. Add the remaining water and the Add oil and sugar/molasses.
10 minutes. Add the egg, oil and sugar Cook for 3-5 minutes. Cook for 3-5 minutes. potato pieces and cook for 20 Continue to cook till well mixed.
Add oil and sugar. (optional) and cook for 2-3 minutes. Add oil. Add oil. minutes. The quantity should be
Add pounded vegetables and cook Add the pounded vegetables and Add the pounded vegetables and Add the pounded vegetables and Add oil and pounded vegetables approximately half a bowl.
for 2-3 minutes. cook for 2-3 minutes. cook for 2-3 minutes. cook for 2-3 minutes. and cook for 2-3 minutes. Note: This recipe can be used to feed children
Add salt. Add salt. Add salt. Add salt. Add salt. who are malnourished with good results.
Egg suji
CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G)
122.45 14.8 270.45 10.55 160.05 23.84 316.3 22.74 170.96 27.09 96.65 21.66
PROTEIN (G) FAT (G) PROTEIN (G) FAT (G) PROTEIN (G) FAT (G) PROTEIN (G) FAT (G) PROTEIN (G) FAT (G) PROTEIN (G) FAT (G)
3.71 5.375 15.21 18.585 2.5 6.155 15 18.43 3.38 5.52 2.0275 0.18
IRON (MG) VITAMIN A (IU) IRON (MG) VITAMIN A (IU) IRON (MG) VITAMIN A (IU) IRON (MG) VITAMIN A (IU) IRON (MG) VITAMIN A (IU) IRON (MG) VITAMIN A (IU)
1.121 48.9 2.891 41.85 0.611 384 2.636 340.5 1.226 348.96 0.539 104.2
CALCIUM (MG) ZINC (MG) CALCIUM (MG) ZINC (MG) CALCIUM (MG) ZINC (MG) CALCIUM (MG) ZINC (MG) CALCIUM (MG) ZINC (MG) CALCIUM (MG) ZINC (MG)
20.15 0.568 70.85 0.343 43.65 0.543 73.65 0.543 18 0.543 21.3 0.05
Brunei
Bhutan Darussalam Cambodia
Vegetable and Cheese Puree Nutritious Congee

Chicken and Carrot
Ingredients Ingredients
Suji Porridge 1 cup finely chopped carrot
Rice Porridge 2 tablespoons rice
(one portion)
Ingredients ½ cup lentils 1 tablespoon finely diced fish or
Ingredients 1 cup finely chopped potato Ingredients meat (this can be any kind of meat
½ cup wheat flour (can use rice 1 slice cheese 1 tablespoon uncooked rice that is eaten locally)
flour instead if preferred) ½ cup coriander leaves 1 teaspoon raw minced chicken 1 tablespoon dark green leafy
Rice flour 1¼ glass water 2 tablespoons oil ½ teaspoon chopped raw carrot vegetables l
and milk Rice Flour and Milk Babchi 2 tablespoons oil 2 ½ -3 ½ glasses water ½ cup chicken, beef, or fish broth 1 teaspoon oil
babchi Ingredients 1 cup finely chopped dark green Salt to taste ½ teaspoon cooking oil
½ cup (160g.) rice flour leaves (spinach, amaranth, ipomea, Method
2 cups (300ml.) water pumpkin leaves, moringa leaves, Method Method Clean and wash the rice well.
1 cup (150ml.) milk turnip leaves, etc.) Clean and wash lentils. Wash and clean rice. Finely dice the fish or meat.
2 tablespoons oil Salt to taste Wash and finely chop vegetables. Mix the rice and minced chicken Wash and finely dice the dark green
Salt to taste Clean, wash and chop coriander with the broth and boiled until leafy vegetable.
Method leaves. cooked. Add more water if In a large utensil, add rice, meat,
Method Clean, wash and finely chop leaves. Cook vegetables, lentils with water necessary. fish or lentil, and vegetable and oil.
Cook the rice flour with 2 cups of Cook wheat flour with water and oil, for 25-30 minutes. Add chopped carrots until soft. Add enough water to cook all the Note: Nutritious
water for 10-15 minutes. stirring to mix it thoroughly, for 10- Add coriander leaves and cheese Add cooking oil. ingredients till they are very soft. • As the infant gets older, very fine
pieces of vegetables and meat can
Congee
Add milk and continue to cook for 15 minutes. and cook for 2 minutes. Blend the mixture, ensuring the When ready, the congee should fill be left in the food without mashing,
5minutes, stirring well to mix Add leaves and continue to cook for Puree or mash the mixture well, and consistency is smooth (porridge half a bowl. so that the infant learns the texture
thoroughly. and taste of various foods.
5 minutes. add salt. should be thick, stick to the spoon While introducing the food, mash • The meat can be replaced by 1
Add salt to taste. Add salt. Use within 24 hours. and not runny). it well. tablespoon of lentils.
Vegetable and
cheese puree CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G)
922.5 131.72 457 38.8 652.5 64.9 190.1 11.76 170.1 23.86
PROTEIN (G) FAT (G) PROTEIN (G) FAT (G) PROTEIN (G) FAT (G) PROTEIN (G) FAT (G) PROTEIN (G) FAT (G)
15.6 36.95 6.2 30.7 18.3 35.05 19.3 7.03 5.54 5.57
IRON (MG) VITAMIN A (IU) IRON (MG) VITAMIN A (IU) IRON (MG) VITAMIN A (IU) IRON (MG) VITAMIN A (IU) IRON (MG) VITAMIN A (IU)
0.3 304.5 1.36 3015 5.23 754.75 0.75 74.6 0.2 76.5
CALCIUM (MG) ZINC (MG) CALCIUM (MG) ZINC (MG) CALCIUM (MG) ZINC (MG) CALCIUM (MG) ZINC (MG) CALCIUM (MG) ZINC (MG)
188 2.24 44.5 0.13 219.5 2.03 14.25 0.22 14.2 0.4
China, Hongkong and Taiwan India
Wheat Gram Porridge

Ingredients
1 teaspoons (5g.) roasted and
powdered wheat Wheat Gram
Almond Rava Mix ½ teaspoon (3g.) Bengal gram Porridge
Ingredients roasted and powdered Toasted Millet Baby Cereal
1 almond powdered 1/2 teaspoon (3g.) roasted and
1/2-1 teaspoon rava (suji) powdered groundnut
Wheat Kheer Ingredients
1 teaspoon wheat flour 1 tablespoons (5g.) sugar/jaggery Ingredients 1 teaspoon vegetable oil
1/2 teaspoon sugar or jaggery 3-4 leaves of spinach or other green 1 tablespoon whole wheat 1 tablespoon whole grain millet
Ground Pumpkin and Liver 1/2 cup milk leafy vegetables 2 teaspoons Bengal gram roasted 1 cup boiling water
Ingredients ½ teaspoon ghee or oil and powdered Method
Small pieces of pumpkin Method 1 teaspoon sugar In a large pan, heat oil.
1 thin slice of chicken liver
Egg and Meat Soup Custard Method Mix the wheat, Bengal gram and ½ teaspoons of roasted and Add millet and sauté.
Oil Ingredients Heat oil in a pan and fry rava and groundnut powders. powdered groundnut Stir the millet in the pan until it
Sugar to taste 1 egg wheat flour till fragrant. Stir Make syrup of jaggery by dissolving 1 cups water or milk (or mixed) begins to “toast” and turn brown.
½ bowl meat soup continuously so that it does not it in some water. Add boiling water.
Method Few drops of oil burn. Mix the powders and syrup, to make Method Cover the pan and simmer 30
Boil or steam small pieces of Take off the fire, and stir in milk and a thick batter. Roast whole wheat and powder. minutes or until liquid has been
pumpkin till soft. Method mix well. Wash and boil spinach in water till Add roasted Bengal gram flour, absorbed.
Grind with a spoon to make a paste. Beat egg to mix yolk and white. Add sugar. soft, mash and strain through a sugar and crushed roasted Let stand for five minutes and then
Boil chicken liver till fully cooked Mix well with the meat soup. Return to fire and cook, stirring, till clean cloth. groundnuts. “fluff” a bit.
and grind to a paste with a spoon. Put in a bowl and steam it for 10 the mix is of required consistency. Add the vegetable juice to the batter Add milk to it. Note: This the infant grows older, you may add
Mix pumpkin and chicken liver minutes till it is set. Add powdered almond and cook for and cook for a few minutes with Cook for five minutes or till the spices such as cinnamon, ginger and vanilla, and
also fruits, vegetables and/or other foods that are
paste with oil and sugar. Put a few drops of oil on top. one minute more. continuous stirring till semisolid. desired consistency is reached. age appropriate for your baby.
Toasted Millet
101.1 2.3 218 0 355.45 26.15 318.25 59 418.85 65.88 184.65 10.44 Baby Cereal
10.7 5.29 13.3 18.3 18.61 19.525 8.975 5.135 14.91 10.685 1.84 15.645
0.22 62.5 2.1 37.5 3.11 579.75 3.101 32.95 3.93 110.8 0.42 117.3
15 0.19 60 0 82 0.4 30.25 0.675 214.77 0.66 4.65 0.36
Indonesia Japan South Korea Lao PDR
Sweet Potato and

Groundnut Mash
Ingredients
1 small size sweet potato (about 50 Beef and
Beef and Rice Porridge grams or 1/2 cup of chopped Rice Porridge
Red Rice Porridge Ingredients pieces)
with Breastmilk 10g. beef tenderloin
Banana Rice Gruel 2 teaspoons groundnuts flour
Ingredients ½ pear Ingredients 1bowl (200ml) water
1 tablespoon of red rice 1tablespoon rice 1 tablespoon (15g.) rice soaked 1 teaspoon pounded green leafy
Millet Carrot and Apple Stew 2/3 cup (100 ml) drinking water 1 tablespoon finely cut vegetables 2 teaspoons (10g.) banana (from vegetables
Ingredients Pearl Millet and 2/3 cup (100ml) breastmilk like carrot, potato, broccoli, middle portion) 1 light two-finger pinch of salt
1 tablespoon diced carrots 2 teaspoons (10g) ripe banana - cauliflower, green leafy vegetables 2/3 cup water
1 tablespoon millet, uncooked
Vegetable Porridge mashed Method
1 cup of water Ingredients Method Method Peel potato, cut it into small pieces.
1 tablespoon diced apples 2 tablespoons pearl millet Method Boil the beef till it is thoroughly Drain soaked rice. Put the sweet potato pieces in a pan,
1 teaspoon broken groundnuts Grind the red rice first. cooked. Grind soaked rice without water to a add water and cook for 20 minutes,
Method 1 tablespoon lentil or pigeon pea Boil it with water in a pan. Grind with 5-6 tablespoons of stock. fine powder. or until the potatoes are cooked.
In medium saucepan, combine 2 tablespoons diced Stir it on low heat. Cook the rice in the remaining stock Finely grate banana. Add the groundnut flour and mash
carrots, water, the millet, diced carrot/pumpkin/sweet potato After the porridge is cooked, toss in till it is very soft, adding more water Add ground rice to water and place the potatoes/groundnut to a smooth
Red Rice apples and water. Salt to taste the mashed banana and cook for a if needed. on fire. paste with the back of the spoon.
Porridge with Bring the mixture to a boil then while. Add the ground beef When it boils, add grated banana. Add pounded vegetables and cook
Breastmilk reduce the heat to low. Method Take the pan from heat and stir for a Grate pear and add to rice and beef. Cook for five minutes. for 2-3 minutes.
Cover the pan and simmer for Mix and cook all ingredients minute or two. Add other vegetables and continue Note: The feces of babies fed banana rice gruel Add salt.
approximately 20 minutes. together with water till soft. Then add the breastmilk and mix. to cook till very soft. may contain stringy material. This is normal and
not a cause for worry.
Banana
CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) Rice Gruel
65.7 14.01 193.65 34.18 100.2 13.27 95.85 19.29 62.85 14.42 118.3 16.91
2.005 0.75 9.01 3.445 1.67 4.68 3.715 0.465 1.14 0.105 3.32 4.16
0.669 28.4 2.42 66.92 0.336 7.8 0.53 297 0.086 7.8 0.46 70.45
10.15 0.369 31.5 1.17 34.6 0.015 17.75 0.254 2.45 0.215 34.34 0.45
Rice and Groundnut Mix Malaysia Maldives Mongolia
Ingredients
Sweet Potato and Egg Mash
4 level teaspoons rice Ingredients
2 level teaspoons pounded l small size sweet potato (about 50
groundnut flour grams or 1/2 cup of chopped
1 teaspoon pounded green leafy pieces)
vegetables 1 egg
1 bowl (200ml.) water 1 bowl (200ml.) water
1 light two-finger pinch of salt 1 teaspoon oil
Method 1 teaspoon pounded green leafy Leek and Potato Soup
Pound groundnut into flour and vegetables Ingredients
measure 2 level teaspoons and 1 light two-finger pinch of salt ½ cup white portion of leek (100g)
keep aside. Method cut into pieces
Mix rice with groundnut flour. Peel sweet potato, cut it into small 1 (50g) potato diced
Boil the water and add the rice and pieces. 1 handful (50g) peas
groundnut flour mix. Put the sweet potato pieces into a 1 tablespoon (10g) butter
Reduce the heat and cook on low pan, add water and cook for 20 Water/ homemade stock
Rice and heat for 30 minutes. minutes, or until the sweet potatoes
Mango and Banana Porridge Mashed Potatoes
Groundnut Stir from time to time to make sure are soft.
Puree Avocado Method Ingredients Ingredients
Mashed
Mix that the food does not stick at the Mash the sweet potatoes into a Ingredients Put butter in a pan, keep on fire, 1 small ripe mango 1 ½ medium sized potatoes
Potatoes
bottom of the cooking pan. smooth paste with the back of the ¼ (30g) avocados and add leek white portion and stir 1 small banana 1 teaspoon butter
Add the pounded vegetables, mix spoon. ¼ cup (50ml) expressed breastmilk for a minute. 1 tablespoon of cooked rice 2 tablespoons milk
well and cook for 2-3 minutes. If too thick, add a little water to thin Add potato and peas stirring it for 2 Salt to taste
Add salt to taste. the paste to the right texture or Method minute. Method
Note • As groundnuts contain oil, there is no consistency for the child. Mash the avocado with a fork till it Now add ¾ cup of vegetable stock Peel mango and banana and grind Method
need to add extra oil. Add the egg, oil and pounded v becomes a puree. or 1 cup water. it into a smooth paste with cooked Wash potatoes and boil with skin.
• Raw groundnuts can be pounded and used to
get a different flavor. vegetables and cook for 2-3 Sieve the mashed avocado. Let it boil for 30 minutes. rice. When cool, peel the potatoes and
• The pounded groundnuts can be replaced with minutes. Mix milk together with pureed Mash the vegetables and blend into Optional – can add some milk if mash them.
bean flour made from dried beans. Add a Add salt. avocado. the soup. needed. Add butter and milk and mix.
teaspoon of oil to the recipe.
127.3 18.45 237.8 14.24 97 3.94 263.35 31.85 207.2 48 150.2 23.7
Mango
4.08 4.1 7.35 16.83 1.01 8.54 6.2 12.33 2.14 0.725 6.4 1.125 and Banana
IRON (MG) VITAMIN A (IU) IRON (MG) VITAMIN A (IU) IRON (MG) VITAMIN A (IU) IRON (MG) VITAMIN A (IU) IRON (MG) VITAMIN A (IU) IRON (MG) VITAMIN A (IU) Porridge
0.46 69.7 1.2 355.4 0.21 20.5 2.19 161.02 1.692 2821 0.555 227.5
13.34 0.68 56.64 0.06 17 0 55 0.26 31.5 0.49 40 0.53
Nepal Philippines Thailand
Jaulo
Pork Bone Soup
Ingredients
2 tablespoons (30g.) rice Ingredients
2 teaspoons (10g.) lentil (green or 1-1 ½ kg.pork ribs
yellow gram) 5-6 carrots
Potato Porridge Bantan with Egg 2 teaspoons (10g.) chickpea 2-3 medium sized potatoes
Ingredients Ingredients 2 teaspoons (10g.) pigeon pea 2 tablespoons salt
Potato 1 ½ medium sized potato 30g. meat 1 teaspoon oil, ghee 6 glasses water
Porridge ½ tablespoon butter 1 tablespoon plain flour 2/3 cup water Cooked rice
1 cup meat soup 2/3 cup broth soup Pinch each of turmeric and cumin Method
1 teaspoon plain flour 1 teaspoon minced onion powder Put water into a big pot and let it
¼ egg yolk 1 tablespoon vegetable oil Salt and spices to taste
Kalabasa Lugaw (5 portions) boil for 5 minutes.
2 tablespoons milk ½ egg
Milk and Rice Pudding Ingredients Put pork ribs (bone in) into the pot
1/8th medium sized turnip 1/5th medium sized carrot Method Ingredients ¼ cup (8 teaspoons or 40g.) rice and let boil for 45 minutes on lower
Salt to taste Clean and soak chickpea and 5 teaspoons (35g.) rice 100g. kalabasa (squash or power. Then, add salt.
Method pigeon pea in water overnight. ¾ cup (120ml.) milk pumpkin) Dice the carrots and potatoes and
Finely dice the potato and the Method Mix rice, lentils, and soaked peas 1 teaspoon (5g.) oil or ghee 10 g. moringa leaves put into the pot during 30 minutes
turnip. Finely mince meat with water. 2 teaspoons (10g.) sugar 200ml. expressed breastmilk. of boiling the ribs.
Mix flour with milk and make a thin Finely chop vegetables. Add ghee, salt and spices. Check that the vegetables soft
paste. Cook flour with broth, vegetables, Cook in a pressure cooker for 15 Method Method enough. If they are not soft, boil
Add meat soup and stir. meat and oil till meat is fully cooked. minutes. Boil rice and milk for 10 minutes, Cook all ingredients together till the another 10-15 minutes.
Add butter and cut vegetables and Stir beaten egg into broth, and cook If pressure cooker is not used, cook stirring periodically. rice and squash are very soft. Serve with rice.
cook on fire till thick. for a few minutes more. until rice, lentils and peas are soft. Add sugar and continue to stir until Mash the rice and the squash. Note: For infants mince the rice and vegetables
Stir in egg yolk and cook till done. Add salt to taste. Add water if necessary. the consistency is thick. Note: Nutritive values given for one portion before you feed them. Older infants and young
children can eat vegetable and meat.
180.45 27.2 226.3 12.67 207.3 41.21 286 42.6 60.44 10.386 290 66.4
Jaulo 7.61 2.3 8.185 12.815 8.48 0.92 6.2 10.1 1.002 1.454 3.38 0.6
0.79 234 1.605 324.25 1.588 45.9 0.37 163.6 0.161 1071.36 2.96 944.48
46.55 0.63 49.05 0.144 35.9 1.11 147 0.5 22.8 0.2952 180 1.06
Afghanistan Bangladesh Bhutan
Recipes for Mixed Vegetables and Beef
infants 9 Ingredients
½ cup finely chopped carrots
months and Fish and Mashed Potatoes ½ cup diced potatoes
½ cup diced broccoli
older* Ingredients ½ cup diced cauliflower
Rice and
150g. fish ½ cup diced pumpkin
Pork Porridge
Rice and Pork Porridge ½ cup tomatoes ½ cup diced tomatoes
*All nutritive values are 1 cup boiled potatoes ½ cup minced beef
approximate, calculated for Ingredients 2 tablespoons butter ½ cup green leafy vegetables
dry ingredients; the values of Nutritious Vegetable Kichuri ½ cup rice 2 tablespoons oil ½ cup coriander leaves
stocks and soups are not
included. Nutritive values of
Firni Ingredients Wash and soak rice and lentils for ½ cup minced pork 1 ½ cups water 2 ½ glasses water
ingredients have been, taken Ingredients 2/3 fistful (20g) rice 10 minutes, then drain and keep ½ cup green leafy vegetables Salt to taste 2 tablespoons oil
from Nutritive Value of Indian
1 cup milk 1/3rd fistful (10g) lentil aside. 2 tablespoons oil Salt to taste
Foods, by Gopalan et al 1 liter water approximately
(2007), National Institute of 2 tablespoon of rice or rice flour ½ teaspoon groundnut powder Wash and chop vegetables finely. Method
Nutrition, India. 2 tablespoon of sugar 1/8th small carrot or a small piece Heat utensil, add oil, chopped onion Salt to taste Wash and finely chop tomatoes. Method
2 three grains of cardamom of pumpkin and ginger-garlic paste. Method Clean and wash fish. Wash hands and utensils
1 teaspoon chopped pistachios or 3 pieces of 2in. each of green Stir for a few minutes. Clean and wash rice Add tomatoes, fish and water and thoroughly
nuts (if available) cowpea bean Add soaked rice, lentils and Mince the pork cook 15-20 minutes. Clean, wash and dice all vegetables.
1 teaspoon of chopped fruit, such 3-4 spinach leaves groundnut powder and stir for 1-2 Clean, wash and chop green leafy Debone the fish carefully, making Cook beef, vegetables, oil and
as banana, apple, or raisin 1 teaspoons oil minutes. vegetables. sure all bones have been removed. water for 25-30 minutes till done.
½ medium sized onions Add water and cook till rice is half Cook rice, pork and oil with half the To do this, place the fish on a plate Add more water if needed.
Method ½ teaspoon ginger-garlic paste done. water for 25-30 minutes. Keep and rub with your hand, till you have Add green leafy vegetables and
Mix the flour, sugar and cardamom 1 pinch of turmeric powder Add chopped vegetables and adding water as necessary. taken out all the bones. coriander.
in the milk and boil it for 5 minutes. leaves. When the rice and pork are fully Mash potatoes and add to the fish Cook for 3 minutes more.
Pour in flat plate and sprinkle the Method Cook till the kichuri is very soft and cooked and soft, add vegetables. and tomato, along with butter, oil, Add salt.
pistachio and fruits on the dish. Roast and grind groundnuts to a thick, and is about half a bowl in Cook for 3 minutes more. and salt. Use within 24 hours.
Leave to become cold. fine powder. quantity. Use within 24 hours. Use within 24 hours.
Nutritious Fish and

Vegetable CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G)
Mashed
Kichuri 360.5 47.12 200.1 29.98 949 126.62 746.7 26.2 408.5 24.42 Potatoes
7.81 8.98 5.75 6.34 30.5 35.55 33.35 56.6 17.66 32.19
0.73 82.27 1.62 936.15 2.77 355 5.28 1401 4.62 3263.2
191.15 0.4 49.1 0.54 74.5 2.39 168 0.53 96 0.785
Brunei
Darussalam China India
Cantonese Lean Pork Congee

Ingredients
2 tablespoons rice
1 teaspoon vegetable oil
1 cup water
Mackerel and Pumpkin Rice 1 small piece boneless pork loin Millet Sweet Potato Porridge Pearl Millet Khichri
(1 portion) roast Vegetable Suji Upma
1 salted (hard-cooked) duck egg, Ingredients Ingredients
Ingredients
Pearl Millet Porridge 1 cup millet 3 tablespoons (45g.) pearl millet Ingredients
chopped
2 tablespoons uncooked rice 1/8th inch piece fresh ginger root, Ingredients 3 cups water 5 teaspoons (25g.) greengram 1 teaspoons (15g.) semolina
½ tablespoon raw mackerel fillet thinly sliced 2 tablespoons pearl millet 1 cup peeled diced sweet potato (mung) lentil 3 teaspoons pureed vegetables Vegetable
½ tablespoon chopped pumpkin 1 tablespoon chopped green onion 1 tablespoon green gram lentil 1 slice peeled fresh ginger 1 small (20g.) carrot/pumpkin/sweet 1 teaspoon oil Suji Upma
½ cup water or broth Oyster sauce to taste 2 teaspoons groundnut 1 cinnamon stick potato/tapioca 1-2 cups water
Little oil for pan frying fish Salt to taste 2 tablespoons sugar or jaggery Sugar/jaggery/honey to taste ½ teaspoon cumin
2 tablespoons green leafy vegetable 1 ½ teaspoons oil Method
Method Method Method Dry roast the semolina, stirring
Wash and clean rice. Wash and clean rice. Method Steam sweet potato, ginger with Method continuously till it turns brown.
Boil rice with water or broth until it is Finely mince pork roast Roast and powder separately millet, cinnamon till cooked. Wash and grate carrot. Do not let it burn.
Mackerel and very soft. Finely dice egg white lentil and groundnut. Cool, remove cinnamon stick and Boil lentils till half done. Keep the semolina aside.
Pumpkin Rice Steam chopped pumpkin until soft. Cook rice with water, ginger, salt Wash and steam the leafy vegetable mash the sweet potato and ginger. Add millet and grated carrot and Add oil, water and pureed
Mash. and pork roast, adding more water till soft. Mash it. Boil millet with water till it is well mix well. vegetables in a pan and bring
Pan fry fish with little oil until as necessary. Add the millet, pulse and groundnut cooked. Cook till the grains become soft. to a boil.
cooked. Use a fork to flake the fish When fully cooked, add chopped powders to the mashed vegetable. Add mashed sweet potato mixture. Remove from the fire. Add the roasted semolina and
fillet. egg white, mashed egg yolk, Add water and jaggery and cook for Add sugar. Heat oil in a pan. mix well to remove lumps.
Serve cooked rice, pumpkin and chopped green onion and oyster a few minutes to a semi-solid Note: Adding chopped nuts like groundnuts or Add cumin and fry till it sputters. Cook, stirring continuously till
fish in a bowl or plate. consistency. walnuts or almonds increases the nutritional Add to the millet. it is of the right consistency.
sauce. value of the porridge.
252.22 23.83 355.45 26.15 33.5 48.29 451 97.8 313.05 48.44 104.4 12.81
3.55 10.26 18.61 19.525 10.582 5.63 13.5 4.6 11.83 9.77 1.695 5.15
0.56 78.75 3.11 579.75 2.091 1690.95 3.02 38 2.435 177.3 0.39 320.5
35.85 0.43 82 0.4 51.95 1.218 77 2.51 48.7 1.78 14.4 0.054
Indonesia Mashed Red Rice with South Korea
Spinach and Tuna
Ingredients
1/3 cup (50g.) red rice, soaked in
Foxtail Millet Upma water for 30 minutes
Steamed Red Rice with
Ingredients 1/3 cup (50g.) tuna diced fine
Spinach and Egg Chicken and Egg Porridge
Sorghum Upma ½ cup foxtail millet 1/3 cup (50g.) spinach, cut into
1 large onion chopped finely Ingredients small pieces Ingredients
Ingredients 3 cups water 4 tablespoons red rice 1 glass (200 ml.) breastmilk 2 tablespoons (30g.) rice
3 tablespoons broken/coarsely 1 teaspoon coconut oil 2 eggs 1 teaspoon of coconut oil 4 teaspoons (20g.) chicken breast
ground sorghum ¾ teaspoon mustard 1/3 cup spinach cut small pieces Stock 2 teaspoons (10g.) broccoli
1 tablespoon roasted groundnuts ¾ teaspoon lentil
Fruit Pudding 3 glasses water 500g. chicken feet 2 teaspoons (10g.) potato
1 cup water 6-7 curry leaves Ingredients 4 chicken feet 1 small piece celery 1 egg yolk
1 teaspoon oil Salt to taste Banana/ Papaya/ Apple/ Guava/ 1 cup thick coconut milk 1 small carrot diced 1 cup chicken broth
1 pinch mustard seeds Honey dew (alone or a mix of two or 8 glasses water
Sorghum ½ teaspoon white mung/urad lentils Method more of these) Method Method
Upma ½ teaspoon bengal gram Dry roast millet for 3 minutes. Stir 1 cup full cream milk Boil the chicken feet in water till it is Method Clean chicken breast, removing
2 or 3 curry leaves (optional) continuously so that it does not 1 teaspoon ghee or oil reduced by half. Drain, and keep Make the stock by boiling chicken tendons and fat Mashed Red Rice
Method change color. the liquid. feet, celery and carrots in water until Boil chicken breast. with Spinach and Tuna
Heat oil Take a large pan and heat oil. Method Add rice and coconut milk to the the water is reduced by half. Cut into pieces and pound in a
Add mustard seeds. Add mustard seeds. Chop or mash the fruit. drained liquid and cook. Drain the stock, and keep the liquid. mortar.
When they splutter, add lentils and When it sputters, add lentil and Mix with milk. When rice is well cooked, turn the Boil the rice in the stock until it turns Boil broccoli and cut into very fine
curry leaves. curry leaves and fry till the lentil In a thick bottom pan boil the fruit heat off. into porridge. pieces.
When the lentils begin to brown, starts changing color. and milk mixture till the entire Beat eggs and pour into the rice mix Add the tuna. Lightly cook potato and crush in a
add broken sorghum and fry till it Add water and salt and let it boil. quantity of milk becomes thick. and stir well. Stir for a while then add spinach mortar.
turns brown. Add roasted millet, and turn down Add ghee and continue to cook on Pour the cooked rice in a heat-proof and oil. Cook rice with chicken broth till soft.
Add water and cook till soft. the heat. a low flame. cup (tin cup) and add the spinach. Mash all the ingredients until soft. Add chicken breast pieces, broccoli
Add broken groundnuts and cook Cook the millet till all the water is For infants 6 to 8 months of age, Steam it for 5 minutes. Add breastmilk and mix well. and potato and cook 3 minutes.
for 2-3 minutes. absorbed. blend the mixture before feeding. Note: This recipe makes 2 portions Note: This recipe makes 2 portions Add egg yolk and stir for 2 minutes.
Chicken and
Egg Porridge
304.84 39.59 1340 268.4 320.5 47.2 770 24.3 349 27.2 193.4 26.42
9.795 11.972 60.9 14.3 6.2 11.95 32.85 63.55 19.7 17.85 10.18 4.82
2.726 63.12 12.2 134 1.32 257.5 17.97 1330 5.07 155 0.848 24.6
25.96 0.795 217 10.2 207 0.21 158 0 102.8 0 29.8 0.873
Rice with Fish Mix
Lao PDR Ingredients Sweet Potato and Meat Mash
4 level teaspoons rice Ingredients
Sweet Potato and Fish Mash
1 level teaspoon pounded fish flour 1 small size sweet potato (about 50 Ingredients
Rice with Meat Mix (big or small fish) grams 1/2 cup of chopped pieces) 1 small size sweet potato (about 50
Ingredients 1 bowl (200ml.) water 2 teaspoons finely chopped or grams or 1/2 cup of chopped
4 level teaspoons rice 1 teaspoon pounded green leafy pounded meat, especially liver pieces)
Rice and Egg Mix 2 teaspoons of finely chopped meat vegetables 1 bowl (200ml.) water 2 teaspoons fish flour
Ingredients (especially liver) l teaspoon oil 1 teaspoon oil (when using lean 1 bowl (200ml.) water
Rice Porridge with 4 level teaspoons rice 1 bowl (200ml.) water 1 light two-finger pinch of salt meat) 1teaspoon oil
Sweet Potato and Cabbage l egg 1 teaspoon pounded green leafy Method 1 teaspoon pounded green leafy l teaspoon pounded green leafy
1 bowl (200ml.) water vegetables Lightly roast the dried fish for 3-5 vegetables vegetables
Ingredients 1 teaspoon pounded green leafy 1 teaspoon oil (when using lean minutes before pounding. 1 light two-finger pinch of salt 1 light two-finger pinch of salt
1/3 cup (50g.) rice vegetables meat) Pound the fish into a fine powder
1/3 cup (50g.) sweet potato 1 teaspoon oil 1 light two-finger pinch of salt and measure out 1 level teaspoon Method Method
2 teaspoons (10g.) cabbage 1 light two-finger pinch of salt of fish flour. Peel sweet potato, cut it into small Peel sweet potato, cut it into small
2 teaspoons (10g.) carrot Method Mix rice with pounded fish flour. pieces. pieces.
3/4 cup water Method Boil the water and add rice. Boil the water and add the rice/fish Put the potato pieces into a pan, Put the potato pieces into a pan;
Method Boil the water. Reduce the heat and cook on low flour mix. add water and cook for 10 minutes. add water and the fish flour.
Steam sweet potato and cut into Add rice, reduce the heat and cook heat for 20 minutes. Reduce the heat and cook on low Add meat and cook for another 10 Cook for 20 minutes, or until the
fine pieces. on low heat for 25-30 minutes. Stir from time to time to make sure heat for 30 minutes. minutes or until the sweet potatoes sweet potatoes are soft.
Remove the stalks from cabbage Stir from time to time to make sure that the food does not stick at the Stir from time to time to make sure and meat are well cooked and soft. Mash the sweet potatoes into a
and cut into small pieces. that the food does not stick at the bottom of the cooking pan. that the food does not stick at the Mash the sweet potatoes and meat smooth paste with the back of the
Cut carrot into small pieces. bottom of the cooking pan. Add the finely chopped or pounded bottom of the cooking pan. with the back of the spoon. spoon.
Cook rice, cabbage and carrot with When the rice is soft, add the egg meat and cook for another 10 Add the oil and pounded vegetables. If too thick, add a little water to thin If too thick, add a little water to thin
water. and cook for 2-3 minutes. minutes. Mix well and cook for 2-3 minutes. the paste to the right consistency or the paste to the right consistency or
When vegetables are cooked, add Add the pounded vegetables and Add the oil and pounded vegetables. Add salt to taste. texture for the child. texture for the child.
sweet potato pieces. cook for 2-3 minutes. Mix well and cook for 2-3 minutes. Note: The light roasting of dried fish helps to Add oil and pounded vegetables Add oil and pounded vegetables
Cook till required consistency, Add salt to taste. Add salt to taste. reduce the fishy smell, and makes pounding and cook for 2-3 minutes. and cook for 2-3 minutes.
easier.
adding water if necessary. Note: If cooking for two children, or for two meals, Add salt. Add salt.
double all ingredients except egg.
240 54.306 246.8 15.78 171 15.78 165.15 15.98 162 14.24 156.15 14.44
4.27 0.43 8.11 16.77 3.46 10.42 2.26 10.19 2.7 10.48 1.5 10.25
0.64 62.2 1.2 354.7 0.15 144.7 0.2 144.7 0.15 145.45 0.2 145.45
39.9 0.785 35.64 0.29 7.34 0.29 38.14 0.29 28.34 0.06 59.14 0.06
Malaysia Mongolia Philippines
Yummy Noodle Soup (5 Portions)

Ingredients
200g. rice noodles100g. squash
(optional use 200g. sweet potato)
1 whole peechay or bok choy
(optional use 50g. cabbage)
Water for cooking
Carrot Porridge
Method
Five Bean Rice Ingredients Cut the squash or sweet potato into
1/8 medium sized carrot Liver Mash
Pot Cheese Ingredients
Vegetable Pasta small pieces. Yummy
with Carrots 1/2 medium sized potato
100 g. beans (optional use dried Ingredients When cooked, mash the squash or Noodle Soup
cowpea beans) Ingredients 1/8 medium sized turnip 80g. Lamb liver sweet potato.
200g. rice 2 florets (10g.) broccoli (optional 1/2 medium sized tomato 1/8 medium sized onion Drop the noodles into the boiling
20g. wakame/scallop (optional use use cauliflower) 1 cup meat soup 1/6 medium sized carrot pot of squash or sweet potato.
mustard greens) ¼ cup (50g.) peeled and chopped
Pot Cheese with Carrots 1 tablespoon vegetable oil or 1 tablespoon milk Add finely chopped vegetables.
1 teaspoon (5ml.) sesame oil carrots Ingredients 2 tablespoons butter 1 teaspoon butter Note • Nutritive values are given separately
Water for cooking 1 handful of cooked pasta made 1 ½ medium carrots ½ teaspoon plain flour for soup with squash and with sweet potato
• Nutritive values given per portion
from 50g. dry pasta 3 cups milk Method Method
Method Optional: grated cheese if you have 1 teaspoon sugar Finely dice carrot, potatoes, turnip Finely mince liver. CALORIES (KCAL) CARBOHYDRATES (G)
Clean, wash and soak the beans for already introduced it to infant. and tomato. Finely dice onion and carrot. 145.7 32.66
NUTRITIVE VALUE USING

SQUASH AND CABBAGE
4 hours. Method Fry flour in butter for a couple of Heat butter in a pan. PROTEIN (G) FAT (G)
Clean and wash rice. Method Wash, peel and grate carrots finely. minutes. Add minced liver and cook till done. 3.18 0.23
Finely chop wakame. Steam broccoli and carrot until Steam till cooked. Add meat soup, diced vegetables Add diced vegetables and cook till IRON (MG) VITAMIN A (IU)
Put all the ingredients including oil tender. Make cheese with 3 cups of milk. and oil. done. 0.448 726
in a utensil and cook till very soft. Blend lightly with cooked pasta. Add sugar and steamed carrot and Cook till the vegetables are done Remove from fire.
CALCIUM (MG) ZINC (MG)
Note: Nutritive values have been calculated using Note: Nutritive values have been calculated using mix well. and the mixture is thick. Add the milk and mix well.
dried cowpea beans and mustard greens cauliflower 9.9 1.282
SWEET POTATO AND CABBAGE

1469.8 211.54 201 42.65 369.4 55.17 708.1 82.62 179.45 9.08 188.7 43.02
NUTRITIVE VALUE USING

38.5 52.12 6.21 0.59 15.305 18.65 17.455 43.15 22.68 3.57 3.38 0.33
13.26 509.1 1.98 240.07 1.9077 710.5 2.6877 1694.5 0.83 269.65 0.444 721.44
128 7.4 54.8 0.52 620.6 0 646.8 0.58 63.6 0 26.3 1.274
Brunei
Thailand Darussalam China India
Recipes for
Nutritious Kichri children 12
Filipino Congee
Ingredients
1 cup (100g.) broken wheat (can
months and
Ingredients also be made with rice) older*
Play – Learn – Eat 2 tablespoons rice
Thai Congee 5 teaspoons (25g.) green gram
1 cup chicken, fish, meat or beef Ingredients (mung) lentil
broth 2 tablespoons jasmine rice
Nasi Goreng Brunei 5 teaspoons (25g.) chopped carrot *All nutritive values are
5 teaspoons (25g.) shelled peas approximate, calculated for
The young children at Arugaan, Philippines rolled the 1 cloves garlic, minced 1 cup water Ingredients dry ingredients; the values of
1 small red onion, minced 1 black mushroom 6 tablespoons cooked rice 1/2 cup (50g.) chopped spinach
bananas in the spring roll covering before it was fried, stocks and soups are not
and sang Babababababanana. They looked forward to A small piece of ginger, cut into thin 1 small piece ginger finely shredded 1 tablespoon minced beef 1 teaspoon (5g.) oil or ghee included. Nutritive values of
the sound of its crackling crispiness and started eating pieces 1 small piece ham or pork roast, ½ tablespoon spinach (leaf only),
Noodles with Meat and Tomato ½ teaspoon cumin ingredients have been, taken
Pinch of turmeric powder from Nutritive Value of Indian
the dish from both ends. 1 tablespoon chicken meat minced finely diced chopped Ingredients Foods, by Gopalan et al
1 hardboiled egg 1 teaspoon sesame oil ½ tablespoon carrots, chopped Noodles Salt to taste (2007), National Institute of
Whole family members, including infants and young Salt and black pepper to taste ½ teaspoon finely chopped 1 clove garlic, minced Meat Method Nutrition, India.
children prepare this soft and delicious favorite food at coriander leaves ½ small red onion, minced Tomato Clean, wash and soak rice and lentil
Arugaan. It is a Filipino version of spaghetti because it is Method Salt and soy sauce to taste 1 teaspoon margarine for some time.
has indigenous food crops: finely chopped squash and Wash and clean rice Method Add salt and turmeric powder.
sweet potatoes, loads of tomatoes, onions, garlic, grilled Cook rice, chicken mince, onion, Method Method Boil noodles till soft. Cook till half done.
eggplant - all sauteed and mixed with noodles boiled with garlic and ginger in broth. Add more Wash and clean rice. Melt the margarine and sauté garlic Drain the noodles and cut them into Add vegetables and continue
cornsilk. The alternative to cheese is the grated corn. The broth or water as necessary. Finely slice mushroom. and red onion until fragrant. small fragments. cooking till soft and of required
children also used the noodles as art material before it
Dice egg white into small pieces, Cook rice, meat and mushroom in Add in minced beef and cook Boil the meat with tomato for one consistency.
was added to the dish.
and mash egg yolk. water till well done. Add more water thoroughly. hour. Heat oil in a pan.
Add diced egg white and mashed if necessary. Add in both chopped spinach and Chop the cooked meat into small Add cumin.
yolk to rice when it is cooked, and Add sesame oil to the rice. carrots. pieces. When cumin turns brown, add to
mix well. Add salt and soy sauce and Add in cooked rice to the mixture Mix the noodles, meat pieces and the porridge.
Add salt and pepper to taste. coriander leaves and mix well. above and stir evenly. Serve. soup. Serve with yoghurt.
Nasi Goreng
CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G)
Brunei
353.2 36.06 98.3 8.95 389.52 74.67 232.4 40.55 577.25 76.42
20.29 14.09 2.83 6.39 9.89 4.9 13.8 1.55 38.34 13.12
3.4 15 2.12 0 1.58 227.13 3.15 204.5 8.195 672.5
103.3 0.42 3.1 0 37.27 1.31 35.1 0 120.25 1.75
RECIPES • 61
Millet and Wheat Flour
Pancakes
Ingredients
Mixed Millet, Rice and Lentil Pancakes
1 cup whole wheat flour Ingredients Next grind the rice and millet mix
1/2 cup mixed millet flour 1/4 cup horsegram to a slightly coarse batter.
1 tablespoon baking powder 1/4 cup foxtail millet Mix both the batters and leave
1 ½ cups milk 1/4 cup little millet overnight to ferment.
High Energy High Protein Paratha 10ml. oil 1/4 cup pearl millet Next day, add salt to the batter.
2 teaspoon honey 1/4 cup finger millet Lightly grease and heat a pan.
Ingredients a triangle. Water as required. 1/4 cup sorghum Spread a little batter into a pancake.
½ cup coarsely ground wheat flour Roll out again. Pinch of salt. 1/4 cup kodo millet Cook both sides, adding a little oil
2 teaspoons cooked lentils Put on a mildly hot girdle (tava) and 1/4 cup barnyard millet if needed.
2 teaspoons cooked and mashed cook till color starts changing. Millet Vegetable Salad Method 1/4 cup white gram (udad dal)
vegetables Take off the tava. Mix all the ingredients with water to 1/2 cup rice
Ghee or oil to fry Crumble and add ½ teaspoon ghee. Ingredients make a thick batter. 1/2 tablespoon fenugreek seeds
Salt to taste Knead, roll out again and put on ½ cup soft cooked millet Keep aside to rest for 15 minutes. Salt to taste
tava. ¼ cup soft cooked carrots - diced Heat a greased pan. Oil
Method Repeat the process at least three ¼ cup soft cooked peas Pour a small amount of batter to
Mix flour, lentils, cooked vegetables, times until the paratha is fully 1 tablespoon (or more) soft cooked make small sized pancake. Method
and salt, and knead into a pliable cooked. chicken or beef - diced or shredded When small holes appear on the Soak the udad dal and fenugreek
dough. Crumble, and serve with milk, into small bits pancake, flip it over and cook the seeds for 4 hours.
Take a small ball of dough and roll yoghurt, dal or vegetable. It can Method other side. In another vessel soak rice and
out into a round about 3 inches also be eaten plain. Toss all ingredients together Add oil as needed to cook the millets together.
diameter. Note: For sweet paratha, add jaggery instead of in a bowl. pancake. Drain and grind the white gram and
Spread with ghee or oil and fold into salt. Cook on very low fire as jaggery will tend to Serve as a finger food meal Note: Adding an egg to the batter will make it methi mixture with a little water to
burn quickly. more nutritious. Do not add baking powder, and
or snack. make a smooth foamy batter.
reduce the amount of water.
Millet and
CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G)
Wheat Flour
188.8 28.31 200.57 41.42 728.9 118.75 757.5 156.05 Pancakes
PROTEIN (G) FAT (G) PROTEIN (G) FAT (G) PROTEIN (G) FAT (G) PROTEIN (G) FAT (G)
6.255 5.61 8.17 2.22 23.08 20 29.8 5.5
IRON (MG) VITAMIN A (IU) IRON (MG) VITAMIN A (IU) IRON (MG) VITAMIN A (IU) IRON (MG) VITAMIN A (IU)
2.37 398.45 2.05 508.75 6.669 199.5 6.625 70.98
CALCIUM (MG) ZINC (MG) CALCIUM (MG) ZINC (MG) CALCIUM (MG) ZINC (MG) CALCIUM (MG) ZINC (MG)
33.3 1.014 40.5 2.1 251.5 3.4 150 4.91
Indonesia South Korea Myanmar A wedge of hardboiled egg
Fried shallots or onions
Be-gyun-kyaw (split pea crackers –
Chicken and Rice Porridge Mohinga can be replaced by roasted peas or
gram)
Ingredients Ingredients
2 tablespoons rice
1 tablespoon finely chopped chicken
Beef and Mushroom Omelet For the broth: Method
1 teaspoon gram flour Roast the gram flour and rice flour,
liver Ingredients 1/3 teaspoon rice flour stirring all the time till it is fragrant.
1 tablespoon finely diced tofu 1 egg 50g. flaked nga gyi, nga ku or nga Mix with 100ml. water till smooth.
Kodo Millet Idli 2 in. piece of carrot finely chopped 3 tablespoons milk yunt (a variety of river catfish, which Grind the garlic, ginger, lemongrass
Ingredients 3 4in. pieces of green beans finely 3 button mushrooms can be replaced with a mix of and coriander stems to a paste.
Finger Millet Idli 3 heaped cups of kodo millet chopped 2 teaspoons finely chopped onion mackerel and sardines or other fish) Heat oil in a large utensil and fry the
Ingredients 1 cup white gram (udad dal) 1 glass (200 ml.) chicken stock or 1 tablespoon finely minced beef 200ml. vegetable or fish stock ground paste till it is fragrant, for 2-3
4 tablespoons finger millet Salt to taste broth A little butter or oil 1 small onion quartered minutes.
4 teaspoons white gram (udad dal) Oil for greasing containers Method Method A fistful of shredded banana stem or Add flaked fish and mash with a fork
Clean and wash rice thoroughly.
Beef and
Salt to taste Break the egg into a bowl. banana flowers till it is smooth, and well mixed with
Method Clean and wash vegetables
Mushroom
Oil for greasing containers Add milk and mix thoroughly. A few drops of ngan-bya-yay (a the spice paste.
Clean kodo millet and dal thoroughly, and then chop them fine.
Omelet
Peel the button mushrooms and cut variety of fish sauce) Add the flour and water mix and the
Method separately and soak in water for Finely chop chicken liver. into large chunks. For the spice paste vegetable/fish stock.
Soak finger millet and dal separately 3-4 hrs. Finely dice tofu. Add mushroom pieces and 1 small clove garlic peeled Bring to a boil, and then turn down
for a few hours (If millet flour is used, Grind udad dal to a fluffy batter. Cook rice in chicken stock till half chopped onion to egg and milk 1 cm. knob of fresh ginger peeled the heat to simmer for 30 minutes.
soak for 20 minutes in water before Grind the millet to a fine paste. done. mixture. ½ lemongrass stalk trimmed Add quartered onions, banana
using). Mix the two ground pastes together. Add vegetables and continue Heat a pan and add butter or oil. A few stems of fresh coriander (not stem/blossom, and water if
Grind separately and mix together. Add salt and mix well. cooking till almost done. Fry the beef mince. leaves) necessary.
Add salt. Leave to ferment overnight. Add chicken liver and continue to Add the egg, milk and vegetable 1 tablespoon groundnut or other oil Cook for an hour, stirring if
Leave overnight to ferment. Next morning grease containers cook the porridge. mixture. Pepper to taste necessary.
Next day, grease a few containers, and half fill each container with the Stir in finely diced tofu. Stir with fork. Other ingredients: Soak the noodles in just boiled
and divide the batter between them. batter. The finished porridge should be When half done, fold the mixture. 100g. rice noodles water for 15 minutes. Drain and
Steam till cooked. Steam till cooked. about half a bowl. Continue to cook till fully done. 1 small fish cake keep aside.
To serve:
CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) Arrange the noodles in a bowl.
268 53.68 1340 268.4 143.5 26.31 266.1 2.91 430.94 80.735 Heat oil in a frying pan, and fry fish
cake till golden.
12.16 2.86 60.9 14.3 7.47 1.01 18.07 20.23 22.26 2.185 Stir fish sauce into the fish and
stock mix.
Pour the hot soup on the noodles.
2.44 26.8 12.2 134 4.861 107.75 2.415 58.8 6.21 30.64 Garnish with fish cake, split pea
CALCIUM (MG) ZINC (MG) CALCIUM (MG) ZINC (MG) CALCIUM (MG) ZINC (MG) CALCIUM (MG) ZINC (MG) CALCIUM (MG) ZINC (MG) crackers, egg and coriander leaves.
49.4 2.04 217 10.2 31.5 0.442 110.5 0 204.65 0.05
Philippines Thailand
Pinoy Pageti (8 Servings) Nutritious
Raw Salad Ingredients
100g. thick sliced kalabasa (squash
Add and sauté onions till pulpy
Add and sauté tomatoes slowly
snacks for
Ingredients
1handful kamote (sweet potato)
or pumpkin) simmering till boiling Chicken and Lentil 9 months
200g. kamote (sweet potato) Add sliced kalabasa and kamote One Pot Dinner
leaves 1 small (50g.) onion and cook. and older*
1 sayote (chayote – a greenish pear- 1 small whole (10g.) native garlic Add the grilled eggplant, peeled Ingredients
shaped gourd about 4-5in. long and 1 egg
approx. 3in. broad at the broad end)
1 (100g.) eggplant grilled, peeled and mashed.
3 tablespoons milk
Soup with Tofu Dumplings *All nutritive values are
and mashed
½ pinya (pineapple) 3 button mushrooms Ingredients approximate, calculated for
2 ears of corn In separate casserole boil corn with dry ingredients; the values of
A little garlic and onions sliced thinly 2 teaspoons finely chopped onion 3 tablespoons tofu
into cubes
1 whole (250g.) corn boiled and its corn silk wrapped by its cover
1 tablespoon finely minced beef 1 tablespoon plain flour
Meat/Fish Balls stocks and soups are not
grated Boil together sliced onions and included. Nutritive values of
1 or more teaspoons of olive oil or 200g. spaghetti garlic with the corn A little butter or oil 1 tablespoon corn flour Ingredients ingredients have been, taken
virgin coconut oil 1 teaspoon chicken mince Carrot from Nutritive Value of Indian
5 (250g.) kamatis (tomato) When boiling add the uncut long Method Foods, by Gopalan et al
Salt to taste 6 teaspoonful coconut oil spaghetti Break the egg into a bowl. 1 cup chopped vegetables (broccoli Flour (2007), National Institute of
Method 2 tablespoon peanuts Sprinkle salt and coconut oil to the Add milk and mix thoroughly. floret, carrot, potato, onion, etc.) 1 egg (beaten) Nutrition, India.
Wash and slice kamote red leaves. Salt and pepper to taste spaghetti Peel the button mushrooms and cut Method Cooked mincemeat/fish (can be
Slice a thin piece from the top of the Pour a cup of boiled corn broth into into large chunks. Place chicken mince and replaced with finely chopped tofu)
sayote and rub on the cut edge. Then Method the tomato and vegetable mixture Add mushroom pieces and vegetables in a saucepan, and fill Oil for frying (optional)
peel the sayote. Cut into half and Slice unpeeled kalabasa into tiny Add salt and pepper to taste chopped onion to egg and milk water to cover the food. Method
remove the seeds and white mid part. cubes. Add the half cooked spaghetti mixture. Bring to gentle simmer, and cook Wash and grate or finely dice carrot.
Slice very thin. Slice kamote into tiny cubes. Cook till the spaghetti is soft. Heat a pan and add butter or oil. until vegetables are tender. Steam the carrot and leave to cool.
Remove pineapple skin including the Slice peeled onions into tiny cubes. When spaghetti is soft, sprinkle Fry the beef mince. Mix tofu and flour. When cool, mix carrot with minced
eyes and the mid hard portion and Slice peeled garlic into tiny cubes. pounded peanuts and boiled and Add the egg, milk and vegetable While the soup is simmering, drop meat, egg, and flour to make a thick
slice very thin. Slice tomatoes and remove the grated corn. mixture. one teaspoon of the tofu mixture dough.
Sprinkle salt on the garlic and onions. seeds save for the garden. Note: Nutritive value given per serving Stir with fork. into the simmering soup. Repeat Shape into small balls.
Mix all ingredients together. Heat oil and sauté garlic till When half done, fold the mixture. with remaining tofu mixture. Cook Steam or fry the carrot and meat
Add oil. brownish. Continue to cook till fully done. until the tofu dumplings are cooked. balls.
CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G)
91 10.8 228.46 41.24 348.85 54.85 191 32.93 307.55 21.01
0.4 5.1 6.505 6.025 29.65 0.96 9.21 1.61 22.41 14.755
2.42 55.5 2.83 339.57 6.62 522.62 15.64 480.55 3.835 476.35
20 0.11 90.1 0.26 141.75 2.25 107.65 0.42 150.8 0.33
Millet Patties
Puso Saging Small Fish Chop Ingredients
(Banana Heart Steak) Ingredients 1/3 cup millet
Ingredients Slice onions thinly. 2 tablespoons (30g.) rice flour 1 cup water
2 small or 1 medium banana hearts In a frying pan, sauté the slices in a 1 medium (90g.) potato 1/4 cup onion, chopped
(will yield 6- 8 slices) little coconut oil. 1 small (30g.) fish 1/4 cup red bell pepper, chopped
9-11 kalamansi or more Add the marinade and boil slightly. 2 teaspoons chopped cowpea 1/4 cup carrots, chopped
3 onions Pour over the fried puso saging and 1 teaspoon chopped amaranth 1 garlic clove, sliced
7 teaspoon toyo (soy sauce) serve. leaves 2 tablespoons oil
Coconut oil for frying 1 teaspoon chopped spinach 1/2 teaspoon seasoning
4 teaspoons chopped onion 1 egg, beaten Millet
Method ½ teaspoon ginger garlic paste Method Patties
Remove the hard outer leaves but 2 teaspoons oil. Cook millet in water till soft; dry
Finger Millet Biscuits
save the saging bulaklak/banana Method excess water, and fluff the millet with Ingredients to the sieved flour.
blossoms for other recipes Clean and wash small fish. If larger a fork. 1/2 cup finger millet/ragi flour Mix well with your fingers until the
Wash and prick on two sides of the fish is being used, first debone it. Finely chop onions, bell pepper, 1/2 cup wheat flour mixture resembles breadcrumbs.
banana heart. Grind onions into a paste carrots, and cloves. 1/2 cup powdered jaggery or sugar Add powdered jaggery and mix it
Place in a pot half filled with water Chicken and Tofu Cutlets Season fish with a little ginger garlic Heat 2 teaspoons of oil in saucepan 1/2 cup butter (cold) well.
and start heating it. Ingredients paste and onion paste. over medium heat and add the 1 teaspoon baking powder Add milk little at a time and make a
Remove from fire when it starts 1 tablespoon chicken mince Leave for 10 minutes. Then grind vegetables. 2 tablespoons milk smooth dough.
Small boiling. 1 tablespoon silken or firm tofu the mix so that the bones are fully Stir fry for 3-4 minutes or until Refrigerate the dough for 15-20
Fish Chop When lukewarm, insert thin sticks or 1 tablespoon soft cooked pumpkin crushed. vegetables are soft. Method minutes.
toothpicks into the puso saging so 1/2 egg Boil potato in water with skin. Peel Place the millet, vegetables and egg Grease a tray with butter and keep it Dust wheat flour and roll out the
that it does not fall apart in pieces. 1 teaspoon corn flour and mash it when it is cooked. in a bowl and thoroughly combine. ready. dough about 1/4 inch thick.
Cut into ½ inch thick slices. Wash all other vegetables and chop Take 2 tablespoons of mixture and Pre heat the oven to 180 degrees C Using a cookie cutter or a lid of tin,
Marinate in kalamansi juice and soy Method fine. form a patti or cutlet. Repeat till all for 15 minutes. cut into desired shapes. Or make
sauce for two hours. Marinating it Mix all the ingredients and shape Mix all ingredients together. the mixture is used up. Roast millet flour on low flame until small balls of the dough and press
longer will make it salty. into cutlets. Shape into chops and shallow fry Heat the remaining oil in a pan, and fragrant. Leave it to cool. it into any shape you wish.
Deep fry in coconut oil and keep Shallow fry on both sides till cooked both sides in pan with the oil till they fry the patties for 5 minutes on both Sieve together millet flour, wheat Place the biscuits on the greased
aside. and golden brown. are golden brown. sides they are golden brown. flour and baking powder. tray and bake at 180 degree C for
Cut butter into small pieces and add 15-20 minutes or until the biscuits
CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) start browning slightly.
151 82.6 119.25 1.2 333.4 48.875 635 40.6 916.25 120.3 Remove and cool on a wire rack.
PROTEIN (G) FAT (G) PROTEIN (G) FAT (G) PROTEIN (G) FAT (G) PROTEIN (G) FAT (G) PROTEIN (G) FAT (G) Once it cools it will become crisp.
10.8 13.1 12.01 7.48 10.08 10.93 20.12 45.525 53.05 4.025 Store it in an airtight container.
Note • For vanilla flavor, add 1/4 teaspoon vanilla
essence.
11.2 30 5.638 10.15 2.762 660 4.075 716.75 3.995 1674 • For cardamom or cinnamon flavor, add 1/4
teaspoon cardamom or cinnamon powder
40 0 41 0.05 133.9 0.976 105.5 2.1 75.5 2.3
RECIPES • 69
Vegetable Omelet Chicken Noodle Balls
Ingredients
3 tablespoons (45g.) wheat flour
Ingredients
220g/thin noodles
Natural drinks
1 egg 350g .minced chicken
Vegetable Chapri 1 small tomato 2 green onions, thinly sliced
Finger Millet and Kamote Tops-Kalamansi Juice Kamias or Iba Juice
2 pieces (10g.) cowpea 1 medium carrot, grated Oats Dhokla (10 portions) (10 portions)
Ingredients
8 teaspoons (40g.) rice flour 1 small onion 5 (100g.) button mushrooms, finely Ingredients Boil sweet potato leaves for 5-7 Squeeze fresh kamias or iba (bilimbi
4 teaspoons (20g.) lentils 8-10 spinach or other green leaves chopped 1 cup finger millet flour minutes. fruits or fruits of tree sorrel) using a
1 teaspoon shelled nuts Few leaves coriander 2 tablespoons sweet chili sauce 1 cup fine semolina Strain and keep the liquid. (Mom fork.
4 teaspoons (20g.) pumpkin 1 teaspoon (10ml.) oil 2/3 cup dried multigrain 200g. oats can eat the leaves as cooked salad Place a thin muslin cloth on the
2 teaspoons chopped cowpea ½ glass (100ml.) water breadcrumbs 1 cup yogurt with lemon, sliced onions & mouth of a pitcher, and pour the
1 medium onion Salt to taste 2 tablespoons oil 1/2 teaspoon baking powder tomatoes). juice through the cloth.
A few coriander leaves Method Sweet chili sauce, to serve Salt to taste The broth of the boiled sweet potato Add cold water to fill the pitcher.
2 teaspoons oil Wash and cut tomato, coriander Method 1 tablespoon oil leaves looked green in color. Add honey or brown sugar to taste.
1 cup water and spinach into small pieces. Place noodles in a large bowl. When cool, squeeze kalamansi Ice is optional.
Peel and finely chop onion. Cover with boiling water. Stand for Method (lemon) into the broth.
Method Heat ½ teaspoon oil in a pan. Add 5 minutes or until just tender. Drain. Combine the millet flour, semolina, The kalamansi juice color is yellow
Clean and roast rice, pulses and vegetables and cook till they Run noodles under cold water. oats, yogurt and a little salt in a but when mixed with the sweet
nuts separately. become soft. If necessary, add Cut them into 5cm lengths. Return large mixing bowl. Add a little water potato leaves it turns pink.
Grind roasted rice, pulses and nuts. some water. to bowl. at a time to make a thick batter. Add brown sugar or honey and stir
Vegetable
Wash and peel vegetables and Blend flour and salt with water and Add mince, onion, carrot, Allow the mixture to rest for 5 well.
Chapri
coriander leaves, and cut them into make a batter. mushroom, sauce and minutes.
very small pieces. Beat egg well. breadcrumbs to noodles and mix Grease small containers.
Mix all the ingredients together with Grease a hot pan with remaining oil. will. Add baking powder to batter and
water. Spread a spoon of batter and cook Make small balls of the noodle mix well.
Heat a pan, and grease it. for one minute. mixture. Pour the batter into the greased
Spread a spoon of the batter on the Add egg, and cook both sides. Heat oil in a frying pan. Cook balls containers.
pan into a pancake. Spread vegetable mix on this. in batches, turning, for 6 to 7 Steam on high heat for about 10
Cook on both sides with oil till it has Continue to cook till the mixture is minutes or until browned and minutes until a tester inserted in the
golden brown blisters. set. cooked through. center comes out clean.
615.78 57.18 406.48 45.32 1109.8 97.8 1173 213.4
12.68 22.46 16.04 17.76 101.35 33.35 42.8 21.1
3.41 210.25 5.21 577.95 6.8 737 30.6 171.5
55.03 1.85 117.92 1.6 230.6 0 201 2.4
All mixes should be stored in a clean airtight tins.
Use a dry spoon to measure the mix. Wheat Mix CALORIES (KCAL) Wheat and Green Gram Mix CALORIES (KCAL) Malted Food Mix CALORIES (KCAL)
While many of the mixes can be mixed in water or

565.7 121.3 520
Nutritious milk and given as a drink, some will need to be cooked.
Ingredients
100g. whole wheat flour
CARBOHYDRATES (G)
Ingredients
25g. whole wheat
CARBOHYDRATES (G)
Ingredients
100g. dried sprouted wheat
CARBOHYDRATES (G)
92.14 23.79 101.2
dry mixes* This will be mentioned in the recipe. 30g. roasted and de-husked
bengal gram PROTEIN (G)
10g. whole green gram
PROTEIN (G)
50g. dried sprouted green gram
PROTEIN (G)
20g. roasted groundnut 23.94 Method 5.4 Method 24.04

MALTING GRAINS FAT (G) Clean wheat and green gram FAT (G) Roast sprouted wheat and green FAT (G)
Malted grains are easier to digest. They are also more Method 11.22 properly. 0.495 gram on slow fire separately. 2.1
*All nutritive values are nutritious. They can be used instead of regular grains. Roast wheat flour. IRON (MG) Roast wheat and green gram IRON (MG) Grind wheat and green gram to a IRON (MG)
approximate, calculated for If powdered, ½ to 1 teaspoon added to the infant's Remove the skin of groundnut. separately. fine powder separately.
dry ingredients; the values of
8.36 1.715 7.25
stocks and soups are not food will improve its energy content. As the infant Powder roasted bengal gram and VITAMIN A (IU) Grind these individually, and mix VITAMIN A (IU)
Mix the two powders. VITAMIN A (IU)
included. Nutritive values of grows older, more can be added. groundnut. 62.9 together. 20.9 88.5
ingredients have been, taken Rice, wheat, millets and legumes can be Mix with wheat flour thoroughly.
from Nutritive Value of Indian CALCIUM (MG) CALCIUM (MG) CALCIUM (MG)
easily malted. Two or three types of grains can be 80.8 17.75 78.5
Foods, by Gopalan et al
(2007), National Institute of malted separately and the powders mixed. As malted
ZINC (MG) ZINC (MG) ZINC (MG)
Nutrition, India. grain does not keep very long, it is better to make
small quantities at a time once every two weeks. 2.2 0.955 3.6
Method
Soak ½ cup of grain overnight. Wheat Food Mix CALORIES (KCAL) Wheat Soya Mix CALORIES (KCAL) Rice Mix CALORIES (KCAL)
Tie in muslin cloth in the morning and keep damp 764.7 363.2 702
till the grain sprouts. This can take up to 48 hours Ingredients Ingredients Ingredients
CARBOHYDRATES (G) CARBOHYDRATES (G) CARBOHYDRATES (G)
(2 days). 100g. wheat 80g. whole wheat 150g. raw rice
141.84 20g. whole soyabean
61.14 50g. roasted bengal gram
146
Once sprouts appear, roast the grain in a pan till 30g. roasted bengal gram
PROTEIN (G) PROTEIN (G) PROTEIN (G)
completely dry. 20g. groundnut shelled
Grind to fine powder and store in airtight tins. 50g. sugar 23.99 Method 18.08 Method 21.12
FAT (G) Clean whole wheat and soyabean FAT (G) Wash and soak raw rice in water. FAT (G)
Method 11.22 separately. 51.1 Drain water and dry under sun. 3.35
Clean and roast wheat and IRON (MG) Roast wheat and soyabean IRON (MG) Grind to a fine powder. IRON (MG)
groundnut separately. 8.43 separately. 6.32 Grind roasted bengal gram. 4.73
Powder bengal gram and VITAMIN A (IU)
Grind these separately and mix VITAMIN A (IU)
Mix the two powdered ingredients. VITAMIN A (IU)
groundnutand wheat separately to 62.9 together. 136.4 56.5
Note: This powder will need to be cooked with
a fine powder. milk or water before feeding.
CALCIUM (MG) CALCIUM (MG) CALCIUM (MG)
Mix all the ingredients thoroughly 86.8 80.8 36.5
and add powdered sugar.
ZINC (MG) ZINC (MG) ZINC (MG)
2.2 3.04 2.1

Puffed Rice Food Mix CALORIES (KCAL) Sattu Mix 1 CALORIES (KCAL) Finger Millet Infant Food CALORIES (KCAL) Sorghum Food Mix CALORIES (KCAL)
748.7 403.2 316.9 666.05
Ingredients Ingredients Ingredients Ingredients
CARBOHYDRATES (G) CARBOHYDRATES (G) CARBOHYDRATES (G) CARBOHYDRATES (G)
100g. puffed rice 20g. wheat 45 g. ragi (dehusked, roasted) 100g. sorghum
30g. roasted bengal gram
146.04 20g. bengal gram
74.33 10g. bengal gram
52.7 50g. split green gram
108.35
PROTEIN (G) PROTEIN (G) PROTEIN (G) PROTEIN (G)
20g. roasted groundnuts 20g. green gram 30g. sugar 25g. sesame seeds
50g. sugar 19.39 10g. groundnuts 16.64 10g. skimmed milk powder, if 7.26 27.14
FAT (G) 30g. jaggery FAT (G) available FAT (G) Method FAT (G)
Method 9.62 5.81 1.52 Clean and roast sorghum, green 15

Powder puffed rice after slightly IRON (MG) Method IRON (MG) Method IRON (MG) gram and sesame seeds separately. IRON (MG)
roasting it. 10.13 Roast wheat for 9 minutes. 5.522 Powder the ingredients separately. 9.97 Grind all the three to a fine powder 26.3
Powder roasted gram and VITAMIN A (IU)
Roast bengal gram for 8 minutes. VITAMIN A (IU) Mix well. VITAMIN A (IU)
separately and mix thoroughly. VITAMIN A (IU)
groundnut separately. 33.9 Roast greengram for 5 minutes. 43.7 Store in airtight container. 11.3 71.42
Mix all the ingredients and add Roast groundnuts for 6 minutes. Mix about 3 tablespoons with hot
CALCIUM (MG) CALCIUM (MG) CALCIUM (MG) CALCIUM (MG)
powdered sugar. Powder the ingredients. water and feed infant.
61.8 73.7 11.2 86.75
Mix thoroughly.
ZINC (MG) ZINC (MG) ZINC (MG) ZINC (MG)
0 0.96 0 3
Rice Soya Mix CALORIES (KCAL) Sattu Mix 2 CALORIES (KCAL) Malted Finger Millet Mix CALORIES (KCAL) Pearl Millet Food Mix CALORIES (KCAL)
388.9 342.15 621.1 372
Ingredients Ingredients Ingredients Ingredients
CARBOHYDRATES (G) CARBOHYDRATES (G) CARBOHYDRATES (G) CARBOHYDRATES (G)
30g. rice 30g. wheat 100 g. malted millet flour 50g. pearl millet
57.88 69.91 40g. roasted bengal gram
99.45 20g. split mung or green gram
68.76
20g. soyabean 15g. bengal gram
PROTEIN (G) PROTEIN (G) PROTEIN (G) PROTEIN (G)
50g. sugar 25g. soyabeans 25g. roasted groundnuts 10g. sesame seeds
10.68 30g. jaggery 12.015 27.85 20g. sugar 12.87
Method FAT (G) FAT (G) Method FAT (G) FAT (G)
Roast rice and soyabean separately. 4.04 Method 1.56 Remove the outer skin of groundnut. 16.33 Method 7.39
Grind rice and soyabean and mix IRON (MG) Roast wheat for 9 minutes. IRON (MG) Grind to make a fine powder. IRON (MG) Clean and dehusk pearl millet. IRON (MG)
together. 2.35 Roast bengal gram for 8 minutes. 4.462 Grind separately bengal gram. 7.355 Roast and powder millet, green 10.301
Add powdered sugar and mix well. VITAMIN A (IU) Roast soyabeans for 10 minutes. VITAMIN A (IU)
Mix together all the ingredients. VITAMIN A (IU)
gram and sesame seeds separately. VITAMIN A (IU)
21.3 Powder the ingredients and mix well. 35.45 77.2 Mix all the powders together adding 25.8
Prepare drink or porridge. Note: This powder must be cooked in milk or powdered sugar.
CALCIUM (MG) CALCIUM (MG) water before feeding. CALCIUM (MG) CALCIUM (MG)
57 62.1 73.45 42.6
ZINC (MG) ZINC (MG) ZINC (MG) ZINC (MG)
1.1 1.22 2.4 1.76

Mixed Millet Food
Ingredients
CALORIES (KCAL)
641.2
High Protein Wheat Infant Food
Ingredients
CALORIES (KCAL)
399.15 M ALNUTRITION OCCURS WHEN a child does not get
adequate food. This can happen suddenly as High energy
2 tablespoons little millet CARBOHYDRATES (G)
131.88 45g. whole wheat
CARBOHYDRATES (G)
74.01
during a drought, or after a disaster like earthquake,
floods, tsunami, etc. If the child is ill for a long time or
foods for
2 tablespoons kodo millet 20g. green gram or bengal gram
2 tablespoons foxtail millet PROTEIN (G)
10g. groundnuts PROTEIN (G) frequently, it can become malnourished. Malnutrition malnourished
2 tablespoons broken whole wheat 25.16 12.67 can also happen if the child does not get enough to
grains FAT (G)
30g. jaggery
10g. skimmed milk powder, if FAT (G)
eat over a long time. children*
2 tablespoons rice 5.32 available 5.815 A malnourished child does not gain weight or
2 tablespoons whole green gram IRON (MG) IRON (MG)
height adequately. The child may also have swollen
*All nutritive values are
Method 5.54 Method 5.197 feet. approximate, calculated for
Roast each kind of grain separately Roast wheat, green gram and A severely malnourished child usually needs dry ingredients; the values of
VITAMIN A (IU) VITAMIN A (IU)
till fragrant. groundnuts separately. treatment in the health centre, especially if she or he stocks and soups are not
55.4 35.65 included. Nutritive values of
Cool the grains. Grind separately and mix the has no appetite or has fever or an infection. Severely
CALCIUM (MG) CALCIUM (MG) ingredients have been, taken
Grind the millets together till they powders. malnourished children are especially prone to from Nutritive Value of Indian
69.4 64.9 infections and need immediate and special
resemble semolina or suji. Store in airtight containers. Foods, by Gopalan et al
ZINC (MG)
Mix 3 tablespoons with hot water ZINC (MG) treatment. Once the child is treated at the centre, he (2007), National Institute of
Grind rice and green gram till fine.
Mix the powders thoroughly.
4.3 and feed infant. 0.99 or she can return home. However, the child needs to Nutrition, India.
Note: This mix needs to be cooked in milk or water before feeding. continue to eat well of high energy foods, so as to
gain weight quickly.
Lito Mix CALORIES (KCAL) High Energy High Protein CALORIES (KCAL) High Protein Pearl Millet CALORIES (KCAL) If there is one malnourished child in the family,
308.5 666.05 452.25 it is quite possible that the other members of the
Ingredients Sorghum Mix Infant Food family, especially children, are also malnourished.
CARBOHYDRATES (G) CARBOHYDRATES (G) CARBOHYDRATES (G)
20g. chickpea Ingredients Ingredients They need extra food to regain lost weight. Children
35.19 108.35 77.99
15g. soyabean 100g. jowar 45g. bajra (pearl millet) dehusked especially need several small but high nutritious and
PROTEIN (G) PROTEIN (G) PROTEIN (G)
25g. wheat 50g. green gram and roasted energy dense meals everyday.
5g. almonds 18.14 27.14 14.88
25g. sesame seeds 20g. roasted green gram or any The following recipes have been especially
5g. cashew FAT (G) FAT (G)
other lentil
FAT (G)
developed for feeding malnourished children.
10.415 Method 15 10g. roasted groundnuts
11.15
Method IRON (MG) Clean and roast Jowar, green IRON (MG) 5g. roasted decorticated sesame IRON (MG)
Dry roast wheat, soyabean and 5.825 gram and sesame separately. 26.3 seeds 10.496
chickpea separately. Grind all the three to a fine powder 30g sugar
Mix and grind to a powder.
VITAMIN A (IU)
138.3
VITAMIN A (IU)
71.42
VITAMIN A (IU)
24.2
Children especially
and mix thoroughly. 10g. skimmed milk
Add cashew and almond.
CALCIUM (MG) CALCIUM (MG) Method CALCIUM (MG)
need several small
Grind to a fine flour. 69.85 86.75 49.95 but high nutritious
The ingredients are powdered,
Mix with water or milk and stir it
before feeding. ZINC (MG) ZINC (MG) mixed well and stored in airtight ZINC (MG) and energy dense
2.025 3 containers. 1.64
Mix about 3 tablespoons with hot meals everyday
water and feed infant
Liver Kichuri
Ingredients
Khicheri 1 fistful (30g.) rice
Ingredients 1/3 fistful (10g.) lentil
120g. rice 1 small piece (20g.) chicken liver
60g. lentil ½ (20g.) medium potato
70ml. oil 1 small piece (15g.) pumpkin
100g. potatoes 1 medium (20g.) onion
100g. pumpkin
Liver Chop 1 teaspoon ginger garlic paste
80g. green leafy vegetables Ingredients Heat oil in a large frying pan.Add Pinch of turmeric powder
50g. onions 5 teaspoons (25g.) rice flour the remaining onion and stir fry. 2 teaspoon (10ml.) oil
50g. garlic 2 tablespoons (30g.) chicken liver Add salt and spices, and fry for one 1 1/5th glass (270ml.) water Egg Kichuri
1000ml. water 4 teaspoons (20g.) pumpkin minute. Method Ingredients paste. Keep ½ teaspoon aside. Egg
Salt to taste 2 teaspoons (10g.) peas Add minced liver and cook 5 Clean and wash rice and pulse and 1½ tablespoons rice Wash and finely chop vegetables. Kichuri
10 tablespoons (150g.) potato minutes. soak for 10 minutes in water, then 1 tablespoon lentils Wash and heat a utensil, and add
Method 4 teaspoons (20g.) onion Add water, chopped pumpkin and drain and keep aside. I small (25g.) potato oil.
Clean and wash rice and lentils. 1 teaspoon ginger garlic paste coriander leaves and continue to Finely chop onion. ½ egg Add onion and ginger garlic paste
Liver Chop Wash, peel and chop potatoes. 1 teaspoon (5g.) coriander leaves cook till the mixture is dry. Mince liver. 1 small piece (10g) pumpkin and stir for 1-2 minutes.
Dice pumpkin and onion. 2 teaspoons (10ml.) oil Remove from heat and leave to cool. Wash and cut vegetables into small 6-7 spinach leaves, or other dark Add washed and drained rice and
Clean and wash green leafy ¾ glass (170ml.) water Take a handful of the mashed pieces. green leaves pulses and stir for 1-2 minutes.
vegetables. Salt and spices to taste potato mixture, make a hollow, and Heat oil in a frying pan. ½ teaspoon ginger-garlic paste Add water, and let it cook till it is half
Cook rice, lentils and potatoes with put a ball of mince mixture inside it. Add onions, ginger garlic paste and 1 small finely chopped onion cooked.
half the water and oil for 25-30 Method Cover the mince with the potato, fry for one minute. 1 pinch turmeric powder Add finely chopped vegetables and
minutes. Wash, peel and finely dice pumpkin. and flatten the ball into a cutlet or Add rice, lentils and turmeric 2 ½ glasses water continue to cook till it is very soft
Keep adding water as needed. Boil potatoes with their skin till soft. chop shape. powder, and fry for a minute. 2 teaspoon oil and thick.
Add pumpkin and onion and cook Peel and mash. Shallow fry with oil on both sides Add water and bring to a boil. Add egg and stir till well mixed and
for 15 minute. Chop onions into small pieces. until golden brown. Cover and cook till rice and lentils Method fully cooked.
Add garlic and green leafy Clean, wash and mince liver. are almost done. Clean and wash rice and lentils. The egg khichuri should be about
vegetables and cook for 10 minutes. Mix potato, rice flour and ½ the Add liver and all the vegetables, and Soak in water for 10 minutes then half a bowl in quantity.
Use within 24 hours. chopped onion. continue to cook till fully done. drain and keep aside.
Grind ginger and garlic to make
1413.8 164.14 249.6 27.96 478.55 82.4 296.2 34.11
28.06 71.57 11.06 10.368 13.79 10.6 12.89 12.14
6.98 3436.98 0.63 99.9 2.234 119.28 2.639 62.37
123.9 4.31 22.25 0.4795 45.15 1.916 54.85 0.805
Rich sources of
CAROTENE (VITAMIN A) RICH FOODS
(all the values are per 100 g. of edible portion)
VITAMIN 'C' RICH FOODS
(all the values are per 100 g. of edible portion)
micronutrients
The following tables have been
Name of food stuff Carotene (µg) Name of food stuff Vitamin C (mg) taken from the booklet Dietary
Drumstick leaves 42000 Gooseberry 600 tips for better health, published
Curry leaves 21000 Guava 212 by the Ministry of Women and
Amaranth(tender) 20160 Turnip greens 180 Child Development, Government
of India.
Mint 18950 Coriander leaves 135
Cooked Tempeh with Rice Flour Nutrimix Powder Colocasia leaves green 15700 Drumstick leaves 120
Radish leaves 13000 Chilies green 110
Ingredients Ingredients Fenugreek leaves 11800 Amaranth (tender) 99
4 tablespoons of red rice Wheat or rice 400 g. Spinach 9440 Bitter gourd 88
2 eggs Green gram 100 g. Turnip green 9396 Radish leaves 81
50g. spinach, cut small Carrot 8840 Carrot 79
600ml. drinking water Method Coriander leaves 6918 Beet greens 70
4 chicken feet Roast the grains separately. Cowpea leaves 6072 Lime 63
100ml. thick coconut milk Grind to powder separately Pumpkin 2100 Sweet lime 54
Mix the two. Orange 30
Method Store in an airtight container.
Boil the chicken feet to make the Note: To prepare complementary food, mix 250g.
stock. of Nutrimix Powder with 50g. sugar, 50g. vegetable
oil, 700ml. of water and 20ml. of electrolyte mineral VITAMIN B12 RICH FOODS
Add rice and coconut milk to the solution. (all the values are per 100 g. of edible portion)
stalk and cook.
hen done, turn the heat off and pour Name of food stuff Vitamin B12 (g)
in the eggs and stir. Skimmed milk powder 0.83
Add the spinach and cook for 5 Buffalo milk 0.14
Nutrimix complementary food using 250g. Nutrimix complementary food using
minutes. of rice-based Nutrimix powder (excluding 250g.of wheat-based Nutrimix powder
Cow milk 0.14
Note: This recipe makes 2 portions electrolyte mineral solution) (excluding electrolyte mineral solution) Curd (cow milk) 0.13
Curd (buffalo milk) 0.10
CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) CALORIES (KCAL) CARBOHYDRATES (G) Goat milk 0.05
873 21.2 1506 234.4 1498 216.8 Human milk 0.02
PROTEIN (G) FAT (G) PROTEIN (G) FAT (G) PROTEIN (G) FAT (G)
Cooked 81.7 52.7 25.6 51.65 36.2 51.62
Tempeh with IRON (MG) VITAMIN A (IU) IRON (MG) VITAMIN A (IU)
Rice Flour IRON (MG) VITAMIN A (IU)
3.67 386.75 12.07 401.2
13.96 3990
CALCIUM (MG) ZINC (MG) CALCIUM (MG) ZINC (MG) CALCIUM (MG) ZINC (MG)
207.5 0.13 88 4.3 164 5.9

80 • BEST FEEDING NUTRITION • 81
IRON RICH FOODS CALCIUM RICH FOODS FOLIC ACID RICH FOODS ZINC RICH FOODS
(all the values are per 100 g. of edible portion) (all the values are per 100 g. of edible portion) (all the values are per 100 g. of edible portion) (all the values are per 100 g. of edible portion)
Name of food stuff Iron (mg) Name of food stuff Calcium (mg) Name of food stuff Folic Acid (g) Name of food stuff Zinc (mg)
Coconut dry 69.4 Jaggery, coconut palm 1638 Bengal gram 186 Common millet 3.7
Turmeric 67.8 Sesame seeds 1450 Amaranth tender 149 Green gram (whole) 3.0
Lotus stem dry 60.6 Skimmed milk powder made 1370 Green gram 140 Cow pea 4.6
Niger seeds (Black sesame) 56.7 from cow's milk Cowpea 133 Bengal gram (whole) 6.1
Raw mango powder 45.2 Cumin seeds 1086 Black gram dal 132 Wheat whole 2.7
Cauliflower greens 40.0 Whole milk powder made from 950 Ladyfinger (okra) 105 Rice 1.4
Turnip greens 28.4 cow's milk Sesame seeds 134 Kidney beans 4.5
Bengal gram leaves 23.8 Curry leaves 830 Mint 114 Soyabean whole 3.4
Cowpea leaves 20.1 Cheese 790 Red gram 103 Almond 3.57
Radish leaves 18.0 Turnip greens 710 Spinach 123 Cashew nut 5.99
Turnip greens 17.0 Cauliflower greens 626 Soyabean 100 Coconut dry 5.00
Mustard leaves 16.3 Mustard seeds 490 Curry leaves 94 Sesame seeds 12.20
Beet greens 16.2 Colocasia leaves 460 Fenugreek leaves 84 Mustard seeds 4.80
Mint 15.6 Moringa leaves 440 Colocasia 54 Groundnut 3.90
Cumin seeds 11.7 Coconut dry 400 French beans 45
Soyabean 10.4 Amaranth tender 397 Wheat whole 36
Colocasia leaves (green) 10.0 Finger millet 344 Tomato ripe 30
Moth beans 9.5 Carrot leaves 340
Bengal gram roasted 9.5 Fenugreek leaves 395
Sesameseeds 9.3 Bengal gram leaves 340
Cowpea 8.6 Radish leaves 310
Lentil 7.5 Kidney beans 260
Soyabean 240
Buffalo milk 210
82 • BEST FEEDING NUTRITION • 83

© BPNI/IBFAN
©IBFAN ASIA 2014
ASIA 2014
AllAll rights
rights are
are reservedbybyIBFAN-Asia.
reserved IBFAN-Asia.The Theuse
useofofthe
thepublication
publicationisisfor
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education
education oror information.Any
information. Anypart
partofofthis
thispublication
publicationmay maybebefreely
freely
abstracted,
abstracted, reproduced,adapted
reproduced, adaptedorortranslated,
translated,ininpart
partororwhole,
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acknowledged.
ISBN No.:by:
Published 978-81-88950-42-3
Regional Coordinating Office, IBFAN ASIA
BPPublished by:
33, Pitampura, Delhi 110034, India
Breastfeeding
Tel: Promotion
91-11-27343608, Network
Telefax: of India (BPNI)
91-11-27343606
BP 33,
Email: Pitampura, Delhi 110034, India
info@ibfanasia.org
Tel: 91-11-27343608,
Website: www.ibfan.orgTelefax: 91-11-27343606
Email: info@bpni.org
Website:
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PlanB Communication Partners, New Delhi
Best-Feeding:
Printed by: XYZ Wholesome baby food recipes from
Printers, Faridabad
Asian homes to complement breastfeeding is a non-commercial
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Best-Feeding: It is to be distributed
baby food free of cost,
recipes fromas a public service effort to
promote healthy complementary baby feeding in Asian countries.
Asian homes to complement breastfeeding is a non-commercial
publication. It is to be distributed free of cost, as a public service effort to
We would
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84 • BEST FEEDING
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Best Feeding

WHOLESOME BABY FOOD RECIPES

This publication, Best-feeding: Wholesome baby food recipes

02 • BEST FEEDING PREFACE • 03

04 • BEST FEEDING INTRODUCTION • 05

TO PREVENT COMMERCIALIZATION OF INFANT FEEDING

ENERGY DENSE FOODS

06 • BEST FEEDING INTRODUCTION • 07

COMPLEMENTARY FOOD RECIPES

08 • BEST FEEDING INTRODUCTION • 09

C OMPLEMENTARY FEEDING IS the gradual introduction of semi-solid and

10 • BEST FEEDING CHAPTER 1 • 11

12 • BEST FEEDING CHAPTER 1 • 13

Malnutrition and illness - INTERACTIVE FEEDING

14 • BEST FEEDING CHAPTER 1 • 15

16 • BEST FEEDING CHAPTER 2 • 17

THE BABY FOOD INDUSTRY IN ASIA TODAY

18 • BEST FEEDING CHAPTER 2 • 19

20 • BEST FEEDING CHAPTER 2 • 21

22 • BEST FEEDING CHAPTER 2 • 23

1200 1.2 Delaying the

Absorbed iron (mg/day)

24 • BEST FEEDING CHAPTER 3 • 25

28 • BEST FEEDING CHAPTER 3 • 29

30 • BEST FEEDING CHAPTER 3 • 31

32 • BEST FEEDING CHAPTER 3 • 33

1. Breastfeeding for at least two years of age helps a

3. A growing child needs family foods with a thick,

4. Animal foods are special foods for children.

5. Legumes – peas, beans, lentils and nuts – are also

6. Vitamin C rich foods help body to absorb iron.

7. Dark green leafy vegetables and orange and yellow

8. A growing child needs frequent meals and snacks:

9. A growing child needs increasing amount of food.

Vegetable and Cheese Puree Nutritious Congee

Wheat Gram Porridge

Sweet Potato and

Nutritious Fish and

Cantonese Lean Pork Congee

Yummy Noodle Soup (5 Portions)

NUTRITIVE VALUE USING

SWEET POTATO AND CABBAGE

NUTRITIVE VALUE USING

While many of the mixes can be mixed in water or

20g. roasted groundnut 23.94 Method 5.4 Method 24.04

72 • BEST FEEDING RECIPES • 73

Method 9.62 5.81 1.52 Clean and roast sorghum, green 15

74 • BEST FEEDING RECIPES • 75

207.5 0.13 88 4.3 164 5.9

82 • BEST FEEDING NUTRITION • 83

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