Healthy Concepts in Preparing Homemade Baby Food Formulas | ||||
| المجلة العلمية لعلوم التربية النوعية | ||||
| Volume 20, Issue 20, December 2024, Page 2838-2849 PDF (352.47 K) | ||||
| Document Type: أبحاث علمیة | ||||
| DOI: 10.21608/sjsep.2024.429979 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Alanoud Omur A. Mehder | ||||
| Food Process Engineering Associate Professor Environmental and Occupational Health Department Faculty of Public Health and Health Informatics Umm Al-Qura University | ||||
| Abstract | ||||
| Breast milk is an ideal source of nutrition for infants aged 4-6 months to 3 years, but it eventually falls short of meeting their increasing nutritional needs. To address this gap, complementary foods are typically introduced. In developing countries, these foods often consist of local staples, mainly cereals processed into porridges. However, these cereal-based gruels can be bulky and provide poor nutritional value, contributing to protein-energy malnutrition. Therefore, it is crucial to enhance complementary diets by incorporating vegetables, fruits, herbs, eggs, dairy products, and other ingredients to support proper nutrition at various developmental stages. This study analyzed the nutritional content—chemical composition (including protein, carbohydrates, ether extract, ash, crude fiber, vitamins such as B carotene, vitamin C, and vitamin E, and minerals like iron, phosphorus, sodium, calcium, and potassium) of different formulas to identify the most nutritious option. Additionally, the study assessed the presence of heavy metals (lead, zinc, and arsenic) and antinutritional factors (such as tannins and phytic acid) as potentially harmful components in the tested formulas. | ||||
|
Statistics Article View: 85 PDF Download: 29 |
||||
