Are Homemade and Commercial Infant Foods Different? A Nutritional Profile and Food Variety Analysis in Spain
Maria Jose Bernal,Sergio Román,Michelle Klerks,Juan Francisco Haro-Vicente,Luis Manuel Sanchez-Siles +4 more
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TLDR
In this article, the authors compared 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).Abstract:
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 children aged 6 to 18 months were included in this cross-sectional study, following a 3-day weighed food diary of which HMFs were collected and chemically analyzed. HMFs meals for infant provided significantly lower energy, higher protein and higher fiber, for young children provided significantly higher protein and fiber than CIFs meals. HMFs fruit purees for infant shown significantly higher fiber and for young children provided higher energy than CIFs. HMFs meals contained a significantly greater number of different vegetables than CIFs meals (3.7 vs. 3.3), with carrot as the most frequently used in both. However, in CIFs fruit purees shown higher different fruits than HMFs, in both the banana was the fruit most frequently used. There was a predominance of meat and lack of oily fish and legumes in both HMFs and CIFs meals. HMFs and CIFs were equally characterized by a soft texture and yellow-orange colours. Importantly, our findings emphasize the need for clear guidelines for the preparation of HMFs as well as the promotion of food variety (taste and textures) in both HMFs and CIFs to suit infants' and young children's nutritional and developmental needs.read more
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Commercial Complementary Food in Germany: A 2020 Market Survey
TL;DR: The present study describes the current German market of CCF products targeted at infants and toddlers with a special focus on ingredients, macronutrients, and the practice of nutrient fortification, finding the high total sugar content of most CCFs currently available on the German market may promote unhealthy dietary habits.
Journal ArticleDOI
Micronutrient Profile and Carbohydrate Microstructure of Commercially Prepared and Home Prepared Infant Fruit and Vegetable Purees
Lyndsey R. Huss,Julie Dean,Lisa Lamothe,Bruce R. Hamaker,Brad Reuhs,Michael I. Goran,Kim-Anne Lê +6 more
TL;DR: In this paper , the nutritional value of commercially prepared and home prepared infant purees were compared and it was shown that both preparations provide similar micronutrient density and carbohydrate profiles.
Journal ArticleDOI
Nutritional Assessment of Baby Food Available in Italy
A. Antignani,Ruggiero Francavilla,Andrea Vania,Lucia Leonardi,Cristina Di Mauro,Giovanna Tezza,Fernanda Cristofori,Vanessa Nadia Dargenio,Immacolata Scotese,Filomena Palma,Margherita Caroli +10 more
TL;DR: The texture of too many products is purée, and its use is recommended for too long, hindering the development of infants’ chewing abilities and salt is unnecessarily present in some of them.
Journal ArticleDOI
A Qualitative Analysis of a Caregivers’ Experience of Complementary Feeding in a Population of Native Hawaiian, Other Pacific Islander and Filipino Infants: The Timing of the Introduction of Complementary Foods, and the Role of Transgenerational Experience
Kara Mulville,Jessie S. M. P. Kai,John Kearney,Jacqueline Mei Lin Ng-Osorio,Carol J. Boushey,Marie K. Fialkowski +5 more
TL;DR: Investigation of caregivers’ experiences of complementary feeding among the Native Hawaiian and Other Pacific Islander (NHPI), and Filipino populations found extended family played less of a role in infant feeding, compared to previous generations and transgenerational practices were valued and included.
Journal ArticleDOI
Baby Food Purees Obtained from Ten Different Apple Cultivars and Vegetable Mixtures: Product Development and Quality Control
Alexandra Mădălina Mateescu,Andruța Elena Mureșan,Andreea Pușcaș,Vlad Mureșan,Radu E. Sestras,Sevastița Muste +5 more
TL;DR: In this article , the authors developed and analyzed baby food purees obtained from apples and vegetables, along with purees of carrots, pumpkin, and celery, in terms of moisture, ash content, titratable acidity, and vitamin C content.
References
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