![]() |
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Providing nourishment to infants in addition to breast milk is known as complementary feeding. It is essential to introduce suitable complementary foods at the right time to ensure that infants and young children receive the necessary nutrition and meet their psychological needs. To fulfil the nutritional needs and address various forms of malnutrition, it is essential to incorporate complementary foods into the diets of infants and young children. Two types of low-cost cereal based complementary food – Wheat based and Rice based were taken into consideration for ensuring good nutrition during infancy and childhood period. The nutritive value per 100g of Rice based Food Mix was found to be Energy- 366.1 kcal, Protein- 12.34 g, Fat- 3.23 g, Fiber- 0.94 g, Carbohydrates- 80.1 g, Calcium- 219.7 mg and Iron-1.45 mg. Whereas Nutritive value per 100 g of Wheat based Food Mix was found to be Energy- 397.1 kcal, Protein- 15.55 g, Fat- 5.39 g, Fiber-2.12 g, Carbohydrates- 71.78 g, Calcium- 312.32 mg, Iron- 2.72 mg.
Bhandari, N. & Chowdhury, R. (2016). Infant and Young Child Feeding. Proceedings of the Indian Academy of Sciences - Section B. 82. 1507-1517. https://www.who.int/news-room/fact-sheets/detail/infant-and-young-child-feeding
Brown, K. H, Dewey, K. G, Allen, L. H. Complementary feeding of young children in developing countries: a review of current scientific knowledge. New York: UNICEF, 2016.
Cowbrough, K. (2010). Complementary Feeding for Infants 6 to 12 months. The journal of family health care. 20: 20-30.
Hotz, C., and Gibson, R. S. (2001). Complementary feeding practices and dietary intakes from complementary foods amongst weanlings in rural Malawi. Eur J Clin/ Nutr,55: 841-9. https://doi.org/10.1038/sj.ejcn.1601239
Kent J. C. Breastfeeding expectations. Infant 2015; 11(3): 78-82.
Kumari, P., Sahoo, J., Das, D., & Singh, U. (2022). Development of low-cost complementary food for infants and young children from locally available food materials. The Pharma Innovation Journal. 11(9): 1692-1696
Lutter, C. K. (2000) Processed complementary foods: summary of nutritional characteristics, methods of production and distribution, and costs. Food Nutr. Bull. 21(1): 95–100. http://dx.doi.org/10.1177/156482650002100118
Michaelsen, K. F., & Friis, H. (1998). Complementary feeding: a global perspective. Nutrition, 14(10), 763-766 https://doi.org/10.1016/s0899-9007(98)00079-3
Pelto, G. H., Levitt, E. and L, Hairu. (2003). Improving feeding practices: current patterns, common constraints, and the design of interventions. Food Nutrition Bulletin. 24: 45-82. https://doi.org/10.1177/156482650302400104
Sudarsan, S. M., Santhanam, S. G., & Visalachi, V. (2017). Development and formulation of instant soup mix from sprouted horse gram and radish leaves. International Journal of Home Science, 3(1), 346-349.
World Health Organization. 2018. Forward. Food Nutr. Bull. 24: 3-4.
![]() |
![]() |
![]() |
![]() |
![]() |