Use and Preparation of local Food Resources in Infants

Use and Preparation of Local Food Resources in Infants

In Nepal, children are typically given the following food

• Sarbottam Pitho ( Super Flour )
  • The ideal option is to utilize a portion of pulses, such as soybeans, but you may also use one variety of bean, grain, or daal.
  • The component that differs or is the same in other whole grain grains, such as wheat, millet, rice, etc. For instance, 1 kilogram each of millet, wheat, and soy beans washing the aforementioned ingredients. Then it is roasted, finely ground, and stored in an airtight pot. This prepared pitho needs to be porridge-cooked in boiling water. For flavor and nutrition, ghee, sugar, or salt can be used.
• Saatu
  • Roasted maize, wheat, or barely can be used to make it. When feeding the saatu to a youngster, you can mix it with butter, milk, curd, or water. No cooking is required.
• Lito
  • Roasted rice flour, which has a mild flavor and is simple to digest, can be used to make it. It is fed to the youngster after being boiled in hot water.
• Jaulo
  • It is made by heating daal and rice together until they are semisolid. You can also add other soft vegetables, such saag, to it.
• Dhiro
  • Typically, millet and maize are used to make it. It has a hefty build. So a youngster receives this minimal amount while being fed. It can be enhanced with vegetables.

Preparation and Preservation of Food

Since many nutrients can be destroyed or lost during food processing, the way food is prepared, preserved, and cooked is just as crucial to meal planning.

• Prepare
  • Food should be cleaned, prepped, ground, wet cooked, etc. before being cooked.
  • Use as little water as possible while cooking with moisture; any extra cooking liquid or broth must be swallowed.
  • To cut down on cooking time and air exposure, cooking pots should have tightly fitting lids.
  • Whatever the approach, make sure to cook rapidly.
  • Serve and consume all prepared meals as soon as you can.
  • Cooking methods include boiling, frying, and roasting
• Preserve
  • Food must be properly preserved in order to be used later or kept for an extended period of time. various techniques for food preservation include
    • Wheat, rice, and other grains are preserved in dry, airtight pots or bhakari and are exposed to sunshine.
    • Insects can harm pulses, nuts, and some kinds of seeds. One teaspoon of edible oil should be completely incorporated into each kilogram of pulses to protect peas and certain beans. The oily coating stopped insects from laying eggs and from hatching their eggs.
    • Since we lack a cold storage system, it is difficult to preserve fresh produce in our nation. As a result, fruits like oranges and lemons are squeezed and stored, while apples and pears are dried in the sun and utilized later.
    • Green vegetables are divided into pieces, dried in the sun, and stored in airtight containers or bottles.
    • Oils and ghee are kept in tins made of wood called "harpe."

REFERENCE

Ambika Rai, Kabita Dahal. Community Health Nursing II. Kathmandu: Makalu Publication House, 2012 (reprint).

Basavan Thappa Bt, 2005, Community Health Nursing, JAYPEE BROTHERS medical Publisher (P) Ltd, New Delhi

Dr.Suwal S.N. & Tuitui R. (2063) A Textbook of Community Health Nursing, 1st edition, Vidyarthi Prakashan (P). Ltd. Kamalpokhari, Kathmandu

Endres J.B & Rockwell R.E. (1985), 2nd edition, Food, Nutrition & the Young Child, Times Mirror/ Mosby College Publishing, Toronto, USA

J.F MC Kenzie, RR Pinger & J.E. Kotecki, 2004, An introduction to community health, 5th edition, Jones & Bartlett