Baby Care & Child Health Problems

Appendix I

Average Weight and Height of
Boys and Girls at Different Ages

Appendix II

CDC Growth Charts

Appendix III

Recipes of Common Weaning Foods

1. Suji Ki Kheer

Suji

25 gm

Sugar

10 gm

Milk

250 ml (¼ litre)

Method: Boil milk and add suji. Cook on a slow fire till it becomes semisolid. Add sugar. Cool and serve lukewarm to the baby.

2. Rice Kheer

Rice

10 gm

Sugar

10 gm

Milk

250 ml

Method: Wash rice after cleaning and picking it. Boil milk and add rice. Cook on a slow fire till it becomes semisolid. Add sugar. serve at lukewarm temperature.

3. Khichdi

Rice

50gm

Dehusked moong dal

25 gm

Spinach (optional)

50 gm

Oil

2 teaspoons

Salt

to taste

Method: Cook rice and dal together and mash. Boil spinach, mash and strain. Add the spinach puree, salt and heated oil to the rice-dal mixture and stir. Cool and serve lukewarm.

4. Porridge of Khichdi

Wheat dalia (Porridge)

50 gm

Moong dal or Green Gram

50 gm

Potato

in amounts desired

Any green vegetable

in amounts desired

Oil

1 teaspoon

Salt

to taste

Onion

1 small

Ginger

2 gm

Bay leaf and cardamom

1 each

(optional)

 

Method: Clean and wash dalia and dal separately and cut vegetables. To boiling water add onion, ginger, bay leaf, cardamom and dalia. Cook until half-cooked. Then add dal and vegetables and cook until soft. Season with salt and oil.

5. Rice Upma

Rice

25 gm

Green gram dal

25 gm

Onion

1 large

Mustard

½ teaspoons

Groundnut oil

4 teaspoons

Salt

to taste

Water

2 cups

Method: Roast rice and dal and grind into granules. Cook green gram dal with ¾ cup water and mash. To hot oil, add mustard, onion and fry and then add water and salt. Add the rice granules and vegetables to the water and stir cook for 10 minutes and add the green gram dal paste. Drumstick leaves may also be used instead of vegetables.

Note: Suji Upma may also be made in the same way. Use suji in place of rice and dal.

6. Poha

Puffed rice (soaked)

50 gm

Onions

1 small

Potatoes or other vegetables

½ cup

Cumin and mustard seeds

¼ teaspoons

Mustard oil

1 teaspoons

Method: Saute onions and cumin and mustard seeds in oil. Add vegetables and cook till tender, adding minimum quantity of water. Finally add puffed and soaked rice, and cook for 2-3 minutes.

7. Ragi Adai-Sweet

Ragi flour

30 gm

Roasted Bengal gram dal

3 teaspoons

Jaggery

15 gm

Coconut scrapings

1 teaspoons

Oil (groundnut)

2 teaspoons

Water

3 teaspoons

Method: Dissolve jaggery in water. Add Bengal gram flour, ragi flour and coconut scrapings to the jaggery water to make thick dough. Prepare the adai on a greased iron pan or tawa.

Note: Ragi is good for the growth of babies

8. Apple Carrot Soup

Apple

1 small (deseeded)

Carrot

1 small

Cinnamon stick

1 cm stick

Salt

to taste

Method: Peel and dice the apple and carrot. Boil then in a pressure cooker with 2 cups of water. Add the cinnamon stick to the mixture. Open the cooker and remove the cinnamon stick. Blend the mixture in a blender till the required consistency. Heat and simmer the soup for five minutes. Serve hot.

9. Biscuit Custard

Milk

½ cup

Carrot

1 crushed

Sugar

to taste

Method: Methods bring the milk and sugar to a boil and add the crushed biscuit. Allow it to mix with the milk so that the milk thickens. Mix well so that the custard does not have any lumps.

Note: Instead of using refined cornflour to make custard, digestive biscuit makes this custard healthy.

10. Banana Smoothie

Banana

1 (peeled)

Milk

1 cup

Sugar

to taste

Method: Pour all ingredients in blender. Mix it for 30 seconds and serve cool.

Source: Selected Nutritious Recipes – 1983 National Institutes of Public Cooperation and Child Development, New Delhi.