Nutrition For A Child From One To Seven Years Old: Vegetable Purees And Salads

Nutrition For A Child From One To Seven Years Old: Vegetable Purees And Salads
Nutrition For A Child From One To Seven Years Old: Vegetable Purees And Salads

Video: Nutrition For A Child From One To Seven Years Old: Vegetable Purees And Salads

Video: Nutrition For A Child From One To Seven Years Old: Vegetable Purees And Salads
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According to health research, the most common childhood illness is gastritis. The sooner your child loves to eat vegetables and boiled meat, the better. Show the rules of healthy eating by your own example: cook as many dishes from vegetables as possible and teach your child not to snack on anything. We bring to your attention several recipes for baby and diet food.

Nutrition for a child from one to seven years old: vegetable purees and salads
Nutrition for a child from one to seven years old: vegetable purees and salads

Beetroot puree with apple. Boil 50-100 g of beets until soft, chop with a meat grinder or fine grater. Remove the peel and seeds from the apple and grate. Mix the ingredients in a 1-liter saucepan, add a teaspoon of sugar and a piece of butter (10 g). Mix well and simmer over low heat for 8-10 minutes, stirring occasionally. When serving, season the dish with low-fat sour cream.

Sorrel salad with boiled veal. Boil 100 g of veal, mince. Peel a few sorrel leaves, rinse thoroughly with cold water and chop finely. Pour boiling water over and boil for 10 minutes, then drain the water. Mix with meat, add dill, parsley, finely chopped green onions, cucumbers and tomatoes. Season with salt and season with olive (sunflower) oil.

Zucchini salad with apple and cucumber. Wash a small zucchini, peel and seeds, grate on a coarse grater. Add 100 g of chopped sour apple and finely chopped pickled cucumber. Mix well and season with sour cream.

Chicken broth with rice. Boil the chicken leg with the onion and roots (carrots, celery, etc.) in a liter of water. Strain the broth. Sort rice (100 g), rinse several times and boil until soft. Then drain the water, transfer the rice to the chicken broth and boil for 3 minutes. Serve with finely chopped parsley and dill.

It is advisable to cook as much as the child is able to eat. The recommended portion should be no more than 150-200 g. Store the residues in the refrigerator for no more than a day.

Ideally, the child should eat 5-6 times a day every 2 - 2, 5 hours. Half an hour before meals, it is recommended to drink 50 ml of filtered or slightly carbonated mineral water. As a snack, offer your child a carrot, apple, or low-fat yogurt (Lactovit, Bifilact, etc.).

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