Question

Your experts solved my question:
Describe steps that can be taken to develop a healthy menu for the following groups:
Infants
Toddlers
Children
Be sure to mention any food safety issues as well as listing special menu items for diverse cultures and those children with special dietary concerns. I would appreciate it if you would send the resources used to answer the questions.

Answer 1

Good nutrition is important for grwoth and mental development.

Infants and toddlers:

• Exclusive breast feeding is recommended till 6 months of age
• Complementary feeding from 6 months. At this stage, the infants nutritional needs cannot be exclusively met by breast feeding. Complimentary foods should be safe and nutritionally adequate. It should not be too dilute
• Brest feeding on demand should be continued till 2 years of age.
• Complimentary foods should be such that the consistency and variety of foods are increased gradually.
• Vitamin mineral supplements should be used as needed.
• During illnesses, fluid intake should be increased
• The energy req in addition to breast milk is 200kcal/day in infants aged 6-8 months, 300kcal/day in infants aged 9-11 months and 550 kcal/day in infants aged 12-23 months. Fat or oil can be added to make food more energy dense.

Start with thick porridge and well mashed food. Continue with mashed family foods. After 9 months, finely chopped foods can be added. From 12 months onward family foods can be given- can be chopped or mashed as necessary.

Complimentary foods should be nutritionally rich with adequate micro and macronutrients. Eg: Animal source food like Fish, Dairy products, Pulses, Fruits and Vegetables, Fats and oils

Food safety

• Food should be stored properly to prevent infestation and contamination
• Raw and cooked food should be seperated
• Food should be stored in safe temperature
• Utensils should be thoroughly washed.
• Good hygeine and proper handling should be ensured while preparing food

Children:

• Encourage healthy eating habits and routine.
• Increase consumption of fruits and vegetables.
• Limit the energy intake from total fats and choose healthy unsaturated fats over saturated fats.
• Limit intake of sugars
• Provide iron rich food

References: WHO, National guidelines