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Relevant bibliographies by topics / Homemade complementary foods

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Journal articles

Academic literature on the topic 'Homemade complementary foods'

Author: Grafiati

Published: 4 June 2021

Last updated: 9 February 2022

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Journal articles on the topic "Homemade complementary foods"

1

Agbon, C. A., O. O. Onabanjo, and C. O. Akinyemi. "Micronutrient adequacy of homemade complementary foods." Nutrition & Food Science 41, no. 1 (2011): 12–19. http://dx.doi.org/10.1108/00346651111102856.

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2

Mok, E., C. A. Vanstone, S. Gallo, P. Li, E. Constantin, and H. A. Weiler. "Diet diversity, growth and adiposity in healthy breastfed infants fed homemade complementary foods." International Journal of Obesity 41, no. 5 (2017): 776–82. http://dx.doi.org/10.1038/ijo.2017.37.

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3

Johansson, Ulrica, Inger Öhlund, Olle Hernell, Bo Lönnerdal, Lene Lindberg, and Torbjörn Lind. "Protein-Reduced Complementary Foods Based on Nordic Ingredients Combined with Systematic Introduction of Taste Portions Increase Intake of Fruits and Vegetables in 9 Month Old Infants: A Randomised Controlled Trial." Nutrients 11, no. 6 (2019): 1255. http://dx.doi.org/10.3390/nu11061255.

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Fruits and vegetables are healthy foods but under-consumed among infants and children. Approaches to increase their intake are urgently needed. This study investigated the effects of a systematic introduction of taste portions and a novel protein-reduced complementary diet based on Nordic foods on fruit and vegetable intake, growth and iron status to 9 months of age. Healthy, term infants (n = 250) were recruited and randomly allocated to either a Nordic diet group (NG) or a conventional diet group (CG). Infants were solely breast- or formula-fed at study start. From 4 to 6 months of age, the

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4

Bernal, Maria Jose, Sergio Roman, Michelle Klerks, Juan Francisco Haro-Vicente, and Luis Manuel Sanchez-Siles. "Are Homemade and Commercial Infant Foods Different? A Nutritional Profile and Food Variety Analysis in Spain." Nutrients 13, no. 3 (2021): 777. http://dx.doi.org/10.3390/nu13030777.

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Complementary feeding (CF) is an important determinant of early and later life nutrition with great implications for the health status and the development of an adequate growth. Parents can choose between homemade foods (HMFs) and/or commercial infant foods (CIFs). There is no consistent evidence as to whether HMFs provide a better nutritional profile and variety over CIFs. The aim of this study was to compare the nutritional profiles and food variety of HMFs versus CIFs in the Spanish market targeted for infants (6–11 months) and young children (12–18 months). Thirty mothers with their childr

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5

Rahman, Latifa, Monwar Tarek, and Farzana Zafreen. "Breastfeeding and Weaning Practices among Selected Rural Mothers of Bangladesh." Journal of Armed Forces Medical College, Bangladesh 14, no. 1 (2019): 62–65. http://dx.doi.org/10.3329/jafmc.v14i1.42725.

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Introduction: As a global public health recommendation, infants should be exclusively breastfed for the first six months of life to achieve optimal growth, development and health. Thereafter, to meet their evolving nutritional requirements, infants should receive nutritionally adequate and safe complementary foods after 6 months of their age while breastfeeding continues for up to two years of age or beyond. Objective: To find out the pattern of breastfeeding, pre-lacteal feeding and complementary feeding practices among the mothers of 06 months to 3 years old children in a selected rura

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6

Castro, C. E., J. M. Ribeiro, T. T. Diniz, et al. "Antimicrobial activity of Lippia sidoides Cham. (Verbenaceae) essential oil against Staphylococcus aureus and Escherichia coli." Revista Brasileira de Plantas Medicinais 13, no. 3 (2011): 293–97. http://dx.doi.org/10.1590/s1516-05722011000300007.

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The antibacterial effect of Lippia sidoides (rosemary pepper) essential oil was tested against the bacteria Staphylococcus aureus and Escherichia coli isolated from homemade Minas cheese produced in Brazil. The Minimum Inhibitory Concentration (MIC) determined in the Dilution Test was 13 µL oil mL-1 for both bacteria, which characterizes inhibitory action in broth for a 24-hour interaction period. The Minimum Bactericidal Concentration (MBC) determined in the Suspension Test, with one minute of contact, was 25 µL oil mL-1 for both tested bacteria, obtaining at this concentration a bactericidal

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7

Geleta, Bekesho, Motuma Abeshu, Abdulaziz Adish, Gulelat Haki, and Azeb Lelisa. "Evaluation of energy, protein, and selected micronutrient density of homemade complementary foods consumed by children between 6 months and 23 months in food insecure woredas of Wolayita zone, Southern Ethiopia." Nutrition and Dietary Supplements Volume 8 (September 2016): 71–84. http://dx.doi.org/10.2147/nds.s112736.

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8

Anggraeni, Erizvina Marisa, Dewi Marhaeni Diah Herawati, Viramitha Kusnandi Rusmil, and Tisnasari Hafsah. "Perbedaan status gizi bayi usia 6-9 bulan yang diberi MPASI buatan pabrik dan rumah." Jurnal Gizi Klinik Indonesia 16, no. 3 (2020): 106. http://dx.doi.org/10.22146/ijcn.43358.

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The differences of nutritional status of 6-9 months old infant given factory-made and homemade complementary foodsBackground: The nutritional status of 6-9 months old babies depend on the amount of nutrition acquired from breastmilk and complementary food. The incorrect feeding of complementary food may contribute to poor nutritional status. Objective: This study aims to illustrate the nutritional status of factory-made and homemade complementary food, and analyze the difference in the nutritional status of infants given factory-made and homemade complementary food.Methods: This is an analytic

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9

Mesch, Christina M., Madlen Stimming, Kristina Foterek, et al. "Food variety in commercial and homemade complementary meals for infants in Germany. Market survey and dietary practice." Appetite 76 (May 2014): 113–19. http://dx.doi.org/10.1016/j.appet.2014.01.074.

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10

Etukudoh, Nkereuwem Sunday, Essiet Akanimo Gordon, Ejinaka Reginald Obiora, Oluwo Fredrick, Obeta M. Uchejeso, and Ocheola Oki Ene Joyce. "Sensory Evaluation and Proximate Composition of Homemade Complementary Food (HCF), Made Using Milk Combinations of Plant and Animal Origin." Food and Nutrition Sciences 12, no. 04 (2021): 343–51. http://dx.doi.org/10.4236/fns.2021.124027.

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