This document provides information on complementary feeding, including: - Complementary feeding involves introducing foods to infants starting at 6 months in addition to breastmilk. It is not sufficient as a sole diet and should not displace breastmilk. - Signs an infant is ready for complementary feeding include being able to hold their head up, opening their mouth for food, and showing interest in others eating. - Introducing complementary foods too early or too late can reduce breastmilk intake and increase health risks for infants. - Simple, nutritious complementary foods can be made at home using locally available ingredients like cereals, root crops, fruits and vegetables. Clean preparation and storage is important for safety.

1. COMPLEMENTARY
FEEDING
SHERILYN B. BALAURO
Department of Human Nutrition & Foods
Benguet State University

2. What is complementary
feeding?
> the giving of foods to
infants starting at six
months, in addition to
breastmilk.
> NOT sufficient as on
their own as a diet
> Should NOT displace
breastmilk

3. Why start at Six Months?
1. Infant’s intestinal tracts
develops immunologically with
defense mechanisms to protect
the infant from foreign proteins

4. 2. The infant’s ability to digest
and absorb proteins, fats, and
carbohydrates, other than those
in breastmilk increases rapidly.

5. 3. The infant’s kidneys develop
the ability to excrete the waste
products from foods with a high
renal solute load, such as meat.

6. 4. The infant develops the
neuromuscular mechanisms needed
for recognizing and accepting a
spoon, masticating, swallowing
nonliquid foods, and appreciating
variation in the taste and color of
foods.

7. What are the risks of starting
complementary feeding too early or too
late?
Reduce breast milk production or intake.
Contribute to increased rates
of infant mortality and morbidity.
Increase the risk of mothers
becoming pregnant.
Interfere with iron absorption.

8. Reject foods when they are
introduced at a later age.
Consume an inadequate variety &
amount of food to meet
their nutritional needs.

10. What are Signs that the Baby is ready for
Complementary feeding?
> Holds his/her head straight
when sitting down
> Opens his/her mouth when
others eat
> Is interested in foods when
others eat
> Receives frequent
breastfeeds but appears
hungry soon after
> Is not gaining weight
adequately

11. GO
GLOW
GROW

12. COMPLEMENTARY FEEDING GUIDE

13. Food Group Age of Introduction in Months
6 7 8 9 10 11 12
Rice or lugao ½ cup, thin ¾ cup, 1 cup soft
or cooked lugao, thick cooked
cereal strained lugao rice
½ cup thin ¾ cup
cereal thick
cereal
Rootcrop (e.g. 2-3 tbsp
camote, mashed
cassava, gabi,
cooked
Bread or 1 piece
biscuit

14. Food Age of Introduction in Months
Group
6 7 8 9 10 11 12
Fruits, 2½ 3 tbsp.cut 4 tbsp.cut
ripe tbsp into small into finger
mashed pieces sized
pieces
Vegetabl 1 tbsp 1 tbsp 1-2
es, mashed finely tbsp.coarsel
cooked chopped y chpopped

15. Food Group Age of Introduction in Months
6 7 8 9 10 11 12
Meat, fish, and poultry 1- 1/3 1- 1/3 1- 1/3 1- 1/3 1- 1/3 1- 1/3 1- 1/3
deboned, cooked well, servings srvgs srvgs srvgs srvgs srvgs srvgs
ground, flaked or
minced
Whole Milk 2 cups
Cooking Oil or 4 tsp
margarine, may be
added to lugao or
meat & vegetable dish
Sugar 3 tsp 3 tsp 3 tsp 3 tsp 3 tsp 3 tsp 3 tsp
Custards, pudding, 1 tsp
plain gulaman, jello

16. How do we make
nutrient-densed
complementary Foods?

17. Simple Meal Planning Guide
Green Cooking
Rice or Leafy and Oil or
Lugao or Yellow Margarine
Cereals Vegetables
Breakfast
Lunch Beans or
Supper Meat or
Fish or Fruits
Chicken or
Egg
Snacks Biscuit, crackers, bread w/margarine, mashed fruits, mashed
rootcrops/potatoes

18. How to Make Lugao More
Nutritious & Energy-Densed
• Cook lugao or other cereals thicker by preparing
it with less water.
• Add mashed/finely chopped vegetable, meat,
fish, eggs, & fruits.
• Add fortified milk, sugar or chocolate powder
• Add a little cooking oil, margarine or butter to
the lugao.

19. General Guidelines To Follow When
Preparing
Infant Foods at Home

20. Cleanliness.

21. Wash hands with soap and hot water and
rinse thoroughly:
•• Before breastfeeding, formula feeding, or
preparing any food or bottles;
•• Before handling any food or food utensils;
•• After handling raw meat, poultry, or fish;
•• After changing an infant’s diaper and
clothing;
•• After using the bathroom or assisting a
child in the bathroom;
•• After sneezing or coughing into tissues or
hands or wiping noses, mouths, bottoms,
sores, or cuts; and
•• After handling pets or other animals
or garbage.

22. Washing of Hands is a must...
Before preparing food, wash all working
surfaces used to prepare food such as counter
tops or tables with soap and hot water, and
then rinse thoroughly with hot water.

23. Washing of Hands is a must...
Before preparing food, wash all equipment,
such as a blender, food mill, food processor,
infant food grinder, utensils, pots, pans,
and cutting boards carefully with soap and
hot water. Rinse thoroughly with hot water
and allow to air dry. Separate cutting boards
should be used for animal foods (i.e., meat,
poultry, fish) and non-animal foods (i.e.,
vegetables, fruits, breads).

24. Preparation.
Common kitchen equipment
is all that is necessary to make infant foods at
home. A simple metal steamer, available in most
supermarkets, can be used to cook fruits and
vegetables and will reduce the loss of vitamins in
cooking.

25. Serving and Storage.
Home-prepared infant
foods should be used immediately and quickly
stored in a properly functioning refrigerator or
frozen for longer storage.

26. Types of equipment that can be used to process food
into an appropriate texture:
Blender or food
processor – purees
foods, including meats,
vegetables, and fruit, to
a very smooth
consistency, if desired;

27. Fine mesh strainer –
purees very soft cooked
vegetables and ripe or
cooked fruits – the food
would be pushed through
the strainer with the back
of a spoon;

28. Infant food
grinder or food
mill – purees most
foods to a smooth
consistency and purees
meats to a coarser
consistency; and

29. A kitchen fork or
knife – foods can be
mashed with a fork or
chopped finely with a
knife, for older infants.

30. Easy to Make
Complementary
Snacks

31. Rice Puto with Ripe Mango
Ingredients Procedure
1. Ground the intan rice dry.
1 cup intan rice 2. Add coconut milk, baking
1 cup ripe mango powder, salt, sugar & water.
3. Wash, peel the ripe mango &
¼ tsp salt cut into cubes or blend to
produce a puree.
1 t baking powder 4. Mix mango puree w/intan rice
1/3 cup coconut water mixture.
5. Fill muffin pans 2/3 full & steam
1/3 cup water over boiling water for about 15-
6 T white sugar 20 minutes
6. Remove from steamer, cool
slightly & unmold.
7. Serve w/grated coconut
(optional)

32. Squash Spread
Procedure
Ingredients 1. Wash the squash & cut into pieces.
1 cup mashed 2. Remove the seeds and let it boil in a small
amount of water
squash 3. Scoop out the flesh and mash until fine.Set
aside.
¼ cup cornstarch 4. Dissolve cornstarch in water & boil
w/constant stirring until moderately thick.
½ cup 5. Add the mash squash, salt, sugar & then
mix thoroughly.
mayonnaise 6. Remove from heat and let it cool
completely.
1 T white sugar 7. Beat in mayonnaise into it.
8. Pack in a sterilized jar and seal
1 t salt immediately.
9. Refrigerate if not consumed immediately.
1 cup water

33. Banana & Peanut Cookies
Ingredients Procedure
1/3 cup butter Cream butter, add sugar
½ cup sugar gradually & egg. Add half
1 egg, well beaten of the flour mix sifted
with salt and soda. Add
¾ cup all purpose flour peanuts, mashed banana
¾ cup banana, mashed and remaining flour. Drop
1/3 tsp baking soda by spoonfuls 1 inch apart
1/3 cup finely chopped on buttered sheet. Bake
peanut in moderate oven temp.
(350F)
Few grains of salt

34. Suman with Black Bean Filling
Procedure
Ingredients 1. Soak malagkit in 1 cup of water
until grains are swollen. Drain. Add
2 cups malagkit rice salt & coconut milk.
2. Cook in a thick cooking pot until
1 cup pure coconut milk coconut milk is completely
absorbed and half cooked. Divide
1 ½ tsp. Milk into half.
3. Put half of the rice on a shallow
tray then flatten. Put filling on top
spreading evenly on the surface of
the rice. Place the other half of the
Filling rice on top of the filling, spreading
evenly.
1 cup mashed 4. Measure into 1x4 inches then slice.
blackbeans 5. Transfer to banana leaves. Roll and
fold both ends of the leaves.
6. Arrange in a steamer and cook in a
1 cup brown sugar low flame to finish the product.

35. Cassava-Squash Suman
Ingredients Procedure
1. Squeeze water from cassava &
squash
2 cups cassava, grated
2. Mix all ingredients together &
2 cups squash, grated blend well.
1 cup coconut milk 3. Wilt banana leaves over flame,
½ cup brown sugar wipe & cut into 6 inches wide.
4. Wrap 2 tablespoon of mixture in
each wrapper facing each other.
5. Put two rolls together w/ edges
of the wrapper facing each
other. Tie with stripes of banana
leaf. Steam for 20 minutes.
6. Serve cold.

36. Gabi Burger
Ingredients Procedure
2 cups gabi tubers, grated 1. Mix flour, baking powder,
1 ½ cups flour and eggs in a mixing bowl.
¼ tsp baking powder 2. In a separate bowl,
1 ½ celery, finely chopped combine gabi, carrots,
celery, and salt.
1 cup carrots, grated
3. Add together the first &
3-4 pcs eggs, well beaten second mixture & mix very
1 ½ cups cooking oil well. Form into patties.
Salt to taste 4. Fry in small amount of oil.
5. Serve with squash spread.

37. Questions? Comments?

38. Some
Opportunities

39. Development of Ready Mix, Safe
& Clean Complementary Foods

40. WHEAT MIX WHEAT SOYA MIX
Ingredients : Ingredients :
Wheat flour (Whole) 100 g. Whole wheat 80 g.
Bengal gram (Roasted & de-husked) Whole Soyabean 20 g.
30 g. Method of preparation :
Groundnut (Roasted) 20 g. 1. Clean whole wheat & soyabean
Method of preparation : separately.
1. Roast wheat flour. 2. Roast wheat and soyabean in hot
sand.
2. Remove the skin of groundnut.
3. Grind these separately and mix
3. Make powder of roasted Bengal together.
grams andgroundnut.
4. Store the prepared instant food in
Mix with Wheat flour thoroughly. an air tight
4. Store in a dry airtight container. container.
Nutritive Value Per 100 gms : Nutritive value per 100 gms :
Calories 377 Calories 363
Protein 16 .1 g. Protein 18 .1 g.
Iron 5 .54 mg. Iron 6 .3 mg.
Carotene 41 .93 μg Carotene 136 μg.

41. Bengal Gram (Garbanzos)

42. PUFFED RICE BENGAL RICE MIX
GRAM MIX Ingredients :
Ingredients : Raw Rice powder 150 g.
Puffed Rice 100 g. Roasted Bengal gram Dal 50 g.
Bengal Gram 30 g. Method of preparation :
(Roasted & de-husked) 1. Wash & soak raw rice in water.
Method of preparation : 2. Remove water, dry under sun,
grind it. Grind roasted
1. Prepare powder of puffed rice.
Bengal gram dal.
2. Grind roasted Bengal gram.
3. Mix the two powdered
3. Mix all the powdered ingredients ingredients.
thoroughly.
4. Store in a dry airtight container.
4. store in a dry airtight container.
Nutritive value per 100 gms :
Nutritive value per 100 gms :
Calories 351
Calories 335
Protein 10 .3 g.
Protein 10 .96 g.
Iron 1 .85 mg.
Iron 7 .26 mg.
Carotene 32 .25 μg.
Carotene 26 μg.

43. PUFFED RICE FOOD MIX RICE SOYA MIX
Ingredients : Ingredients :
Puffed rice 100 g. Rice 30 g.
Roasted chana 30 g. Soyabean 20 g.
Roasted groundnuts 20 g. Sugar 50 g.
Sugar 50 g. Method of preparation :
Method of preparation : 1. Roast rice and Soyabean separately.
1. Powder puffed rice after slightly 2. Grind rice and Soyabean and mix
roasting it. together.
2. Powder roasted chana and groundnut 3. Add powered sugar and store in an air
separately. tight bottle.
3. Mix all the ingredients and add Nutritive value per 100 gms :
powdered sugar. Calories 390
4. Store in dry bottle. Protein 11 g.
Nutritive value per 100 gms : Iron 2 .29 mg.
Calories 374 Carotene 85 μg.
Protein 9 .8 g.
Iron 5 .1 mg.
Carotene 17 μg.

44. MAIZE FOOD MIX
Ingredients :
Maize 100 g.
Lentil 30 g.
Groundnut 20 g.
Sugar 50 g.
Method of preparation :
1. Clean and roast maize, lentil and groundnut seeds
separately.
2. Grind individually to a fine powder.
3. Mix all these ingredients with powdered sugar.
4. Store in dry airtight container.
Nutritive value per 100 gms :
Calories 379
Protein 11 .93 g.
Iron 2 .59 mg.
Carotene 85 .5 μg.

46. Salamat amigas!amigos!