Child, child's nutrition, child's menu. Nutrition for children under one year old - how to properly create a balanced diet

The nutrition of a child older than one year will be successful if it was organized correctly before one year. As before, food should be varied and contain all the basic substances needed for a growing body.
The baby is one year old, he is already sitting independently, and is often fed with adults. The child has a great desire to try what adults eat. He is drawn to their food (sausages, sausage, canned food, fried food, lard, herring, spices, etc.), and some parents give in to his desire. And it is not surprising if a child develops severe indigestion. After all, these products contain fat, there are a lot of spices, pepper and salts that are poorly absorbed in the early age, the meat is quite tough. That's why fresh sausages, boiled sausage and lean ham can be carefully introduced into the diet when the child is 3 years old. Children should not be given smoked meats. Meat broths- in moderation. It must be remembered that the child must also eat the second course.
Milk is rich in all the substances necessary for a growing body. Children should drink milk daily, gradually reducing the amount as they age:
from 1 year to 1.5 years – 600–700 ml,
from 1.5 to 2 years – 500–550 ml.
This amount of milk also includes its consumption for cooking. However, we must remember that both excess and lack of milk in a child’s body has a harmful effect on its development. Excessive milk consumption spoils the appetite, the child refuses other food. It is advisable to replace part of the milk fermented milk products– kefir or yogurt.
Eggs contain vitamins, lecithin, and polyunsaturated fatty acids. Not recommended for baby food raw eggs because they are difficult to digest. From the age of one and a half years, you can give a whole egg, but not every day. Goose and duck eggs(waterfowl eggs) as carriers of dangerous infections!
Vegetables and fruits should be included in the child's diet every day. The high content of vitamins, mineral salts and fiber has a beneficial effect on activity gastrointestinal tract. The range of vegetables depends on the season; you can eat frozen, canned and dried fruits and vegetables. Chopped greens are added to salads, soups, and sauces.
We must not forget about cottage cheese, which contains protein, fat and essential mineral salts. It should be given to children at least 50 g per day.
The main source of complete protein and fat - meat - is given to children from 1 year to 1.5 years, 30-40 g per day 3-4 times a week in the form of minced meat or meatballs; from 1.5 to 2.5 years – 40–50 g per day. Meat and fish contain complete proteins, phosphorus compounds necessary for the proper development of the central nervous system, vitamins, microelements. Fish also contains fish oil, which is very valuable in nutrition, which is best consumed in in kind, and not in the form pharmaceutical drug, which, moreover, is often prepared not from fish, but from seal or dolphin fat. They should be included in the child’s diet 4-5 times a week. Excluded fatty varieties meat and fish (pork, lamb, duck, geese, sturgeon and salmon).
Children's diet should include animals and vegetable fats. The most beneficial fats for a child's body are butter, cream, sour cream, egg yolk and fish oil. Depending on their age, children should be given 30 to 45 grams of butter per day, including the amount used for cooking. Vegetable oils (sunflower, corn, olive) contain a large amount of very necessary fatty acids that have a positive effect on the growth of a child. Based on this, it is necessary to give children vegetable oil with food, gradually increasing its amount with age.
It is known that heat treatment reduces nutritional value fats, so give some butter, as well as vegetable oil, to children in its natural form, adding it to food, with bread, in salads, vinaigrettes, etc.
One of the healthiest and most preferred breakfasts for a child is porridge.
The most beneficial for the health and development of the baby are specialists in baby food consider buckwheat and oatmeal. These cereals contain a lot of different vitamins and mineral salts, iron, which is so important for the child’s body, and up to 13% protein. Plant fibers, present in cereals, improve the functioning of the gastrointestinal tract.
These porridges, cooked in milk, become more nutritious, acquiring additional biological value, because in milk porridges, cereal protein and milk protein are successfully combined and complement each other.
Rice, corn and semolina cereals are rich in starch, but in terms of the amount of vitamins and mineral salts they are significantly inferior to oatmeal and buckwheat.
Carefully consider the composition of lunch and the entire daily menu. If for lunch vegetable soup– for the second side dish there should be either cereal or pasta. If the soup is cereal, the side dish for the second course is vegetables. Prepare every time fresh soup or borscht and do not offer it to your child too hot (he will refuse to eat it) or too cold (cold foods are less digestible and absorbed in the child’s body). It is better to pour a little at a time and add warm soup as needed.
Try to have vegetables, fruits and berries on your menu throughout the year. Fresh vegetables can be given in the form of salads and vinaigrettes from raw foods seasoned with sour cream or vegetable oil. Children over one year old can consume fruits and berries, except for juices, jelly and purees, in their natural form, raw. A child can eat apples not only grated, but also whole, peeled.
In the second year of life, children are allowed to give large quantities cheese, first grated and then sliced; a little herring in the form of a well-mashed pate.
You should not overuse sweets. A child in the second year of life, depending on the weather, needs 150–200 g of water per day.
In the third year of life, the daily milk intake is 550–600 ml. Daily norm meat – 50–60 g per day 4–5 times a week varied preparation(cutlets, meatballs, boiled meat, etc.).
At this age, the baby is given up to 1.5 liters of food per day, including 200 g of hot food for breakfast, 200 g of tea or milk; for lunch, first course - 150 g, second a la carte dish with a side dish - 130 g, for dessert - 100 g; for an afternoon snack - 150 g of milk or kefir, 100 g of fruit or 50 g of cottage cheese; for dinner – 200 g vegetable puree or porridge and 150 g of milk.
In the third year of life, the range of products expands and their methods change. culinary processing. As before, the child’s daily diet must include Rye bread, cereals and pasta. You can add lean pork and occasionally lamb to the previously recommended types of meat. It is sometimes acceptable to give your child natural meat, well stewed with sauce, cut into small pieces.
It is very important to follow a feeding schedule so that the child always eats at a certain time, at least four times a day. The total amount of food during the day is distributed unevenly: about half of it is distributed for lunch and afternoon snack, and the second half is distributed for breakfast and dinner.
Use chocolate candies, pure chocolate, natural coffe and cocoa is not allowed for children under 2–3 years of age. Even after 2–3 years, these foods should be given in limited quantities.

06.06.2007

From birth, for several months, the baby's menu consists of only one dish - mother's breast milk or adapted milk formulas. But still, the time comes when the baby’s diet has to be expanded. Not because he is tired of eating the same thing for four months in a row, but because for further full growth and development he needs great amount a variety of nutrients, vitamins and microelements - those same “building materials”, the supply of which with mother’s milk decreases over time.

Everything has its time.

Milk childhood ends at 4 months. It is at this age that pediatricians recommend starting educational complementary feeding. The introduction of complementary foods before 4 months can negatively affect the child’s health, since before this age he is not physiologically prepared to absorb food other than human milk or its substitutes, since there is a high probability of allergic diseases and intolerance to a foreign product. If you start complementary feeding too late (after 6-7 months), then it will be difficult for the child to adapt to food with a denser consistency than milk.

Educational complementary foods (fruit juices and purees)

At the 5th month we introduce the baby to fruit juices. It is most advisable to use commercially produced juices for baby food(!). In conditions of unfavorable environmental conditions, they provide a guarantee of quality and safety for children in their first year of life. Try juices from one type of fruit first, it's best to start with apple juice. It has low acidity and low allergenic potential.

Day 1: 1/2 teaspoon juice

Day 2: if there are no allergic reactions, you can give a full teaspoon.

Gradually increase the amount of juice to 30 ml.

Only then can you try plum, apricot, peach, pumpkin, cherry, raspberry, blackcurrant juices, as well as nectars and drinks.

Sour and tart juices need to be diluted boiled water. Before 6-7 months it is not recommended to give children juices from exotic fruits- orange, tangerine, strawberry. This also applies to juices from mango, guava, and papaya, since they are among the products with a high potential allergenicity.

2-3 weeks after the first sample of juice, you can offer him fruit puree. They must have a homogeneous consistency and consist of one type of fruit.

Day 1: 1 teaspoon puree

Day 2: 2 teaspoons

Gradually increase the amount of puree to 50 g per day

Once you are sure that the baby is well absorbing purees from one component (to begin with, it is better to choose again applesauce), you can start giving him various combinations of fruits: apple-apricot, apple-peach. Use the same assortment of fruits as for juices, and the same sequence of their introduction.

First feeding (vegetable puree)

At around 5 months it is time to introduce vegetables. The principle also applies here: first, one type of vegetable (potatoes, zucchini, cauliflower) - then we move on to a mixture of vegetables with a gradual expansion of the assortment (broccoli, carrots, and later tomatoes, green pea) We also gradually increase the amount of vegetable puree. Ultimately, your baby's "vegetable" portion should be approximately 130-150 g.

1-2 weeks after the introduction of vegetables, you can already replace one of your daily feedings with them

Second feeding (porridge with and without milk)

Another 2-3 weeks after the introduction of vegetables, you can move on to complementary feeding grain based- dairy and dairy-free porridge. Dry instant porridges are best suited for this. It is important to use gluten-free products for the first porridges - rice, as well as buckwheat and corn porridge. At this age, there are still not enough enzymes in the child’s intestines that can digest gluten. In addition, gluten-containing grains (wheat, oats, barley) can cause celiac enteropathy in infants during the first months of life. Therefore, it is not advisable, using the experience of grandmothers, to feed babies up to 7-8 months of age with semolina porridge containing gluten.

By 7-8 months we expand vegetable complementary foods dishes with added meat, such as soups and vegetable purees with added meat.

Third feeding

After your little one has crossed the border of seven to eight months of age, we begin to feast on cottage cheese. Up to 6 months, mother's milk satisfies the protein needs of children. But during the period of teething, both calcium and protein will be very useful for the baby.

After seven months, you can try egg yolk. You should not do this before, because it is fraught with allergic reactions. Start with 1/4 yolk, and gradually increase the portion to half a yolk per day by the end of the first year.

It is only necessary to note that for children suffering from allergic diseases, cottage cheese and yolk should be introduced into complementary foods very carefully, and only after consultation with a pediatrician.

New stage - kibble nutrition

At the age of 8-10 months, your baby can try purees with small pieces of vegetables and meat, as well as dishes containing many different ingredients. During this period, he finally begins to eat food consisting of pieces and learns to chew. Masters the technique of using a spoon.

From 10 months, fish can be served once or twice a week instead of meat puree.

As the volume of complementary foods increases, first one, and then 2 and 3 feedings are allocated to it.

Complementary feeding with milk is not a hindrance!

Although there are so many wonderful foods in the world that the baby has yet to become acquainted with, the dairy part of the diet remains as important for him as in the first months of life. The milk portion of a child’s diet after 6 months should be at least 500 ml per day. If the amount of breast milk decreases due to the use of complementary foods, then after 6 months you can use breast milk substitutes - continuing milk formulas.. It would be useful to note once again that whole cow's milk prohibited until the age of 1.5 years

For those on artificial nutrition

In children who are on artificial nutrition, complementary foods are introduced at a more early dates than in breastfed children. This is explained by the fact that with artificial nutrition these children are already receiving a “foreign” product. Thus, they are more adapted to “foreign” nutrition. Meeting a new product in the form of juices and purees will not be too stressful for them. But, despite this, children who are in artificial feeding need an even more differentiated and individual approach to the organization of their complementary feeding.

There is no need to focus on adult tastes when choosing baby food. Canned baby food does not require added sugar or salt.

Never reheat food. Do not use leftover food again.

If you reheat food in microwave oven, it must be thoroughly mixed after heating. Always check the temperature.

It is best to store food in the main compartment of the refrigerator, rather than on the door, to keep the temperature constant.

Approximate timing of the introduction of certain products and complementary foods when feeding children of the first year of life

Product name	Age, months
Product name						9-12
Fruit juice, ml	5-30	40-50	50-60			80-100
Fruit puree, G		5-30	40-50	50-60		80-100
Vegetable puree, g		10-100				180-200
Porridge, g		50-100				180-200
Cottage cheese, g			10-30
Yolk, g			0,25
Meat puree, G				5-30		60-70
Fish puree,					5-30	30-60
Kefir and other fermented milk products, ml						200-400

Approximate timing of the introduction of some products, complementary foods during NATURAL feeding children in the first year of life

Product name	Age, months
Product name					9-12
Fruit juice, ml	5-30	40-50	50-60		80-100
Fruit puree, g		5-30	40-50	60-70	80-100
Vegetable puree, g		10-100			180-200
Porridge, g

10/07/2014 13:02

When starting to introduce complementary foods, young mothers are often concerned about the following questions: are there enough nutrients for the child, does the child receive all the necessary vitamins and minerals with complementary foods, what foods should the child be fed more often, and which only occasionally? We will try to answer them.

Main principle nutrition for a baby up to one year differs little from nutrition healthy person: fresh food, absence of industrially processed foods (canned food, sausages, smoked meats, etc.), absence of fatty foods, steaming or baking food, boiled food.

The main differences in nutrition for a child: the size of portions and, possibly temporarily, the exclusion of allergenic foods.

- in the nutrition of children under one year old

Vegetables and fruits

Fruits and vegetables must be present in the baby’s diet. They are rich fiber, vitamins and minerals . In the first months of complementary feeding - in the form of puree, and later (from about 8 months of age) the child can also be given pieces, for example, an apple.

Vegetables and fruits, having a red color , as well as citrus fruits, it is better not to administer to a child under one year of age, because they are allergens. It is better to start complementary feeding with a single-component vegetable puree, for example, cauliflower.

Cauliflower puree
Divide 100 g of cauliflower into inflorescences, rinse well in running water and, adding a small amount of boiling water, cook over low heat until tender. You can cook cabbage in a double boiler. Boiled cabbage rub through a sieve or use a blender to grind. Add 25 ml of milk (baby formula, vegetable broth, for children over 8 months, low-fat meat broth) and 1/3 teaspoon of butter to the chopped cabbage. Boil the resulting mixture. The puree is ready. Serve warm.
Fruit purees
It is also better to start giving single-component fruit purees: apple, pear. When the baby gets used to complementary foods, you can also add mixed purees, for example, apple + carrots, apple + pumpkin, etc.
Apple and pumpkin puree
Cut 100 g pumpkin and 1 apple (peeled) into small cubes and simmer in small quantity water until done (you can use a double boiler). Rub through a sieve or grind in a blender, add 0.5 teaspoon of sugar syrup and bring to a boil. If the apples are sweet sugar syrup do not add. The puree is ready. Serve warm.

Dairy products

It is better to avoid giving your baby cow's milk if possible, because... it is a strong food allergen and is difficult to digest by an immature child’s body.

From 5-6 months they begin to give cottage cheese, but it is better to introduce kefir from 7-8 months. Kefir can increase fermentation in a child’s intestines - just like yogurt and fermented baked milk. At first, it is better to have fermented milk products without adding fruit. Subsequently, you can add fresh or freshly frozen berries and fruits. Perfect option- This is cottage cheese made at home.

Homemade cottage cheese
Place a pack of kefir in the freezer overnight. In the morning, take it out of the bag and defrost it in a sieve or colander with gauze. Once melted, the whey drips off and you get cottage cheese. Because Kefir is not subjected to heat treatment when preparing cottage cheese in this way; the amount of nutrients in such a product is greater.

Porridge

From 5-6 months, porridges prepared in breast milk or on milk formulas for artificial nutrition, vegetable decoctions. They start giving 5%, then 10% porridge. Porridges are rich in minerals, vitamins (especially vitamin B), vegetable proteins, and fiber. For early ages, buckwheat and oatmeal. You can also add vegetable or fruit puree to the porridge.

Semolina porridge with apple
Take 3 tablespoons of semolina, 80 ml of boiled water, 80 ml of apple juice or grated apple. Combine all ingredients and cook in a saucepan until thickened

Meat and fish products

From 7-8 months, first low-fat meat broth appears in the child’s diet, then lean meat, and only then - to the fish low-fat varieties. Chopped meat can be given together with vegetable puree, and vegetable puree can also be cooked in meat broth.

Meat soufflé
100g boiled white chicken meat Pass through a meat grinder several times. Add to minced chicken 1 teaspoon of heavily boiled rice (smear), add ½ part of whipped rice chicken egg, 1 teaspoon of butter and mix everything well. Ready mixture Place in a mold and cook until done in a double boiler or water bath.

Bread, cookies

Bread is given in the form of crackers, for example, with meat broth. Now there are many types of special children's cookies.

Crackers and cookies are an educational moment; they accustom the child to the processes of chewing and develop the maxillofacial muscles.

Currently, there are many types of ready-made canned food for infants. And yet, dear mothers, it will be much healthier and tastier for your child if you prepare the food yourself and use canned food only in rare cases. After all, in the process of preparing food for your baby, you put a piece of your warmth and love into it - this is so necessary for the baby to grow and develop well!

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| Balanced nutrition for children from 1 to 3 years old
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Meat and fish contain complete proteins, phosphorus compounds necessary for the proper development of the central nervous system, vitamins, and microelements. Fish also contains fish oil, which is very valuable in nutrition, which is better consumed in its natural form, and not in the form of a pharmaceutical preparation, which, moreover, is often prepared not from fish, but from seal or dolphin fat. They should be included in the child’s diet 4-5 times a week. Fatty meats and fish (pork, lamb, ducks, geese, sturgeon and salmon) are excluded.
Children's nutrition should include animal and vegetable fats. The most beneficial fats for a child's body are butter, cream, sour cream, egg yolk and fish oil. Depending on their age, children should be given 30 to 45 grams of butter per day, including the amount used for cooking. Vegetable oils (sunflower, corn, olive) contain a large amount of very necessary fatty acids that have a positive effect on the growth of a child. Based on this, it is necessary to give children vegetable oil with food, gradually increasing its amount with age.
It is known that heat treatment reduces the nutritional value of fats, so give some butter, as well as vegetable oil, to children in its natural form, adding it to food, with bread, in salads, vinaigrettes, etc.
One of the healthiest and most preferred breakfasts for a child is porridge.
Baby nutrition experts consider buckwheat and oatmeal to be the most beneficial for the health and development of the baby. These cereals contain a lot of different vitamins and mineral salts, iron, which is so important for the child’s body, and up to 13% protein. Plant fibers present in cereals improve the functioning of the gastrointestinal tract.
These porridges cooked with milk become more nutritious, acquiring additional biological value, because in milk porridges the protein of cereals and the protein of milk are successfully combined and complement each other.
Rice, corn and semolina cereals are rich in starch, but in terms of the amount of vitamins and mineral salts they are significantly inferior to oatmeal and buckwheat.
Carefully consider the composition of lunch and the entire daily menu. If there is vegetable soup for lunch, the second side dish should be either cereal or pasta. If the soup is cereal, the side dish for the second course is vegetables. Prepare fresh soup or borscht every time and do not offer it to your child too hot (he will refuse to eat it) or too cold (cold foods are less digestible and absorbed in the child’s body). It is better to pour a little at a time and add warm soup as needed.
Try to have vegetables, fruits and berries on your menu throughout the year. Fresh vegetables can be given in the form of salads and vinaigrettes made from raw ingredients, seasoned with sour cream or vegetable oil. Children over one year old can consume fruits and berries, except for juices, jelly and purees, in their natural form, raw. A child can eat apples not only grated, but also whole, peeled.
In the second year of life, children are allowed to give small amounts of cheese, first grated and then in slices; a little herring in the form of a well-mashed pate.
You should not overuse sweets. A child in the second year of life, depending on the weather, needs 150–200 g of water per day.
In the third year of life, the daily milk intake is 550–600 ml. The daily amount of meat is 50–60 g per day 4–5 times a week in a variety of preparations (cutlets, meatballs, boiled meat, etc.).
At this age, the baby is given up to 1.5 liters of food per day, including 200 g of hot food for breakfast, 200 g of tea or milk; for lunch, the first course - 150 g, the second serving dish together with a side dish - 130 g, for dessert - 100 g; for an afternoon snack - 150 g of milk or kefir, 100 g of fruit or 50 g of cottage cheese; for dinner - 200 g of vegetable puree or porridge and 150 g of milk.
In the third year of life, the range of products expands and the methods of their culinary processing change. As before, a child’s daily diet must include rye bread, cereals and pasta. You can add lean pork and occasionally lamb to the previously recommended types of meat. It is sometimes acceptable to give your child natural meat, well stewed with sauce, cut into small pieces.
It is very important to follow a feeding schedule so that the child always eats at a certain time, at least four times a day. The total amount of food during the day is distributed unevenly: about half of it is distributed for lunch and afternoon snack, and the second half is distributed for breakfast and dinner.
Children under 2–3 years old are not allowed to consume chocolate candies, pure chocolate, natural coffee and cocoa. Even after 2–3 years, these foods should be given in limited quantities.

Pancakes with sour cream
Ingredients:
1 tbsp. flour, 0.5 tbsp. sour cream, 1 egg, 1 tbsp. spoon sugar, 1 tbsp. a spoonful of butter, a pinch of soda, a pinch of salt.
Preparation:
Add baking soda to sour cream and stir. Then add eggs mashed with salt and sugar, melted butter, flour and mix again.
Bake pancakes. Serve hot with sour cream.

Green pancakes
Ingredients:
2 tbsp. milk, 1 cup flour, 3 eggs, 300 g chopped greens (spinach, nettles, cabbage), salt.
Preparation:
Finely chop the leaves of spinach, young nettles or young cabbage that has not yet turned into a head of cabbage. Prepare flour dough with milk, add eggs, herbs and salt. Bake like regular pancakes. You can put a slice of sausage or a piece of sausage in the middle of the pancake, right in the frying pan.

Pancakes with cabbage and apples
Ingredients:
800 g fresh cabbage, 1 tbsp. milk, 400 g apples, 80 g wheat flour, 2 eggs, 20 g sugar, 20 g butter or margarine for frying, 60 g butter or 120 g sour cream for topping.
Preparation:
Finely chop the cabbage, place in a saucepan, add milk, salt and simmer over low heat until half cooked. Chop the peeled apples into strips, combine with cabbage and bring to readiness. Remove from heat, cool, add sugar, ground with egg yolk, flour. Mix everything well. Carefully fold in the whipped egg white. Fry pancakes on butter or margarine. Serve with butter or sour cream.

Pies with beans
Ingredients:
For the dough: 500 g flour, 1 tbsp. milk or water, 50 g vegetable oil, salt.
For filling: 2 tbsp. boiled beans, 1 onion, 50 g margarine, salt, pepper.
Preparation:
Pour into a bowl with sifted flour warm milk and knead the dough (it should be very soft). Then cover the dish with the dough with a warm pan, put a kettle of warm water on it and leave for an hour so that the dough warms up well. After this, place it on a board sprinkled with flour, roll it out thinly, and grease it with butter. Place the filling 2 cm wide around the circumference and also wrap the dough into a roll around the circumference, stretching it until it becomes thin, then make a cut in the middle and wrap the roll-ring until the end. Using a greased knife, cut the pies 7-10 cm long and place on a greased baking sheet. Brush the pies with egg and bake for 15–20 minutes in a well-heated oven.
For the filling, rub the boiled beans through a colander, mix with onions, sautéed until golden color, add salt and pepper. If the filling is very thick, add 1-2 tbsp. spoons of sour cream or water.

Dumplings with potatoes and mushrooms
Ingredients:
For the dough: 700 g flour, 1 egg, 300 ml water.
For filling: 1 kg potatoes, 3–4 dried mushroom, 2 onions, 50 g vegetable oil, pepper, salt.
Preparation:
Boil the potatoes, then drain the water, let the steam escape, mash them into a puree, add onions fried in vegetable oil, finely chopped boiled and lightly fried mushrooms, salt and pepper. Knead the dough from flour, eggs and warm water, roll it into a layer, cut out circles with a glass, put the filling in the middle of each and pinch the edges. Cook in plenty of boiling salted water. When they float and swell, remove with a slotted spoon, add salt, place on a dish, and pour over melted butter. Serve sour cream separately.

Salad "Spring"
Ingredients:
100 g radish, 100 g Jerusalem artichoke, 3 tbsp. spoons of cottage cheese, 2 tbsp. spoons of kefir, 1 tbsp. spoon of sunflower oil, salt.
Wash the radish and Jerusalem artichoke, peel and grate on a vegetable grater, add cottage cheese mixed with kefir and vegetable oil, add salt and mix thoroughly. Ready salad sprinkle with chopped herbs and green onions.

Green salad with sour cream and egg
Ingredients:
300 g green salad, 1 cucumber, 2 eggs, 100 g sour cream, salt, herbs.
Preparation:
Chop the green salad. Finely chop hard-boiled eggs and season with sour cream. Before serving, place the prepared salad in a salad bowl, add eggs, garnish with slices fresh cucumbers and sprinkle with finely chopped dill or parsley.

Green onion salad with cottage cheese
Ingredients:
200 g green onions, 200 g cottage cheese, dill, salt.
Preparation:
Green onions chop, salt and combine with cottage cheese, place in a salad bowl and sprinkle with chopped dill.

Beetroot salad with cottage cheese
Ingredients:
30 g beets, 200 g cottage cheese, 100 ml milk, sugar, salt, herbs.
Preparation:
Boil the beets, peel and cut into cubes. Grind cottage cheese with milk. Add salt and sugar (to taste). Mix finely chopped beets with cottage cheese and place in a heap in a salad bowl. Sprinkle with chopped tarragon, parsley or dill.

Spinach salad
Ingredients:
200 g spinach, 1 carrot, 1 onion, 2 eggs, 1 tbsp. spoon of vegetable oil, salt.
Preparation:
Chop the hard-boiled eggs. Grate the carrots using a grater with large holes. Cut the spinach into strips. Mix everything, add chopped onion, salt, put in a salad bowl, pour over oil.

Bread salad
Ingredients:
500 g black bread, 500 g tomatoes, 2 onions, 1/2 cup vegetable oil, salt, optional pepper, parsley.
Preparation:
Cut black bread and tomatoes into cubes. Add finely chopped onions, salt, add vegetable oil and mix well. It is better to prepare the salad immediately before eating, since fresh bread softens quickly.

Kohlrabi salad with carrots
Ingredients:
300 g kohlrabi, 1 carrot, 125 g sour cream, herbs, salt.
Preparation:
Chop carrots and kohlrabi, place in a salad bowl, pour over sour cream and sprinkle with chopped herbs.

Radish salad
Ingredients:
300 g radishes, 1 egg, 125 g sour cream, salt.
Preparation:
Wash the radish and cut into slices. Grind the yolk of a hard-boiled egg in a bowl, adding sour cream and salt, mix with radishes and finely chopped egg white.

Fish salad with apples and peaches
Ingredients:
300 g boiled fish fillet, 300 g apples, 200 g peaches, 100 g sour cream, 100 g kefir, salt.
Preparation:
Fish fillet Boil in a small amount of water, cool. Wash apples and peaches. Remove the pit from peaches and core from apples. Fillet, peeled, fruit cut into cubes. Combine everything, add full-fat kefir mixed with sour cream, salt to taste.

Apple mousse with semolina
Ingredients:
1 apple, 1 tbsp. water, 3 tbsp. spoons of sugar, 2 tbsp. spoons of semolina, Preparation:
Wash the apple, remove the core, cut into slices. Peel the skin, then place both the slices and the peel in boiling water and cook until tender (about 5 minutes). Place on a sieve. Cool the apple broth, then pour it into it semolina and cook, whisking and stirring, 15 minutes. Add sugar, rub the apple remaining on the sieve. Combine applesauce with boiled semolina. Beat the mixture with a mixer until the mousse greatly increases in volume, becomes fluffy and tender. White color. Leave the mousse in the refrigerator for 1–2 hours.

Beetroot cutlets
Ingredients:
1 medium beet, 1 tbsp. spoon of crackers, 1 egg, 1 teaspoon of vegetable oil, 3 g of salt.
Preparation:
Peel the beets, rinse and grate fine grater, add egg, salt, mix everything. Cut the resulting mass into cutlets, roll in breadcrumbs and bake in a greased frying pan in the oven.

Rutabaga cutlets
Ingredients:
1 kg rutabaga, 4 eggs, 2 tbsp. l. butter, 200 g white crackers, nutmeg.
For the sauce: 1 cup raisins, 2 tbsp. l. butter, 1 tbsp. l. flour, 1/2 cup sugar, sour cream.
Preparation:
Peel the rutabaga, cut into pieces, pour hot water and let stand for 10–15 minutes. Then drain the water, put the rutabaga in a saucepan, pour in boiled water and cook until soft; After this, pass the rutabaga through a meat grinder, add salt, beat eggs into it, add melted butter, crushed white crackers, nutmeg and beat it all well. Cut the cutlets from the resulting mass, sprinkle them with breadcrumbs and cook on steam bath. Serve with sauce.
Preparing the sauce. Place the washed raisins in a saucepan, pour 2-3 tbsp. water, add butter, sugar and cook for 15 minutes. (from the moment of boiling), then add sour cream and flour to the sauce, stir and boil.

Carrots with tomatoes
Ingredients:
200 g carrots, 200 g tomatoes, 25 g onions, 25 ml vegetable oil, 2 sprigs of parsley, 3 cloves of garlic, black ground pepper, salt.
Preparation:
Wash fresh carrots and tomatoes and cut into circles. Salt, pepper, add oil and simmer for 20 minutes. Remove from heat and cool. Add crushed garlic and chopped parsley. Grind everything in a blender. Serve as a puree for meat dishes.

Pumpkin in milk
Ingredients:
250 g pumpkin, 50 g milk, 50 g broth, 20 g butter (margarine), 4 g flour, granulated sugar, salt - to taste.
Preparation:
Peel the pumpkin from the skin and seeds, cut into slices and cook in a small amount of salted water. Drain the broth, rub the pumpkin through a sieve, add milk and granulated sugar to the broth; Lightly fry the flour with butter, dilute with milk and pumpkin broth, and boil. Pour this sauce over the boiled pumpkin and bring to a boil.

Boiled pumpkin
Ingredients:
250 g pumpkin, 20 g butter, 40 g sour cream.
Preparation:
Cut the pumpkin into cubes, add hot salted water and cook for 15–20 minutes in a sealed container. Then drain in a colander. Serve with butter and sour cream.

Potato pies
Ingredients:
0.5 kg of potatoes, 0.5 kg of beans, 0.5 medium head of cabbage, 150 ml of sunflower oil, salt and pepper - to taste.
Preparation:
Place thoroughly washed (unpeeled) potatoes in a saucepan, add water and cook. At the same time, pour warm water over the beans and let them swell. These beans cook faster. After 1.5–2 hours, let the beans cook.
At this time, peel the boiled potatoes and pound them in a mortar until they turn into a single, uniform dough-like lump. If you don’t have a mortar, pass the peeled potatoes through a meat grinder 2-3 times. Do the same with beans. Then connect the two lumps into one. Mix thoroughly again and mince the dough.
Prepare the filling. Chop the cabbage and onion, fry them in a small amount of sunflower oil, adding salt and ground black pepper. Place the baking sheet, wiping it lightly sunflower oil, into the oven to warm up.
Sprinkle a little flour on the table so that the dough does not stick to the table. Take a small part of the dough and roll it into a cake (pancake) approximately 0.5–0.7 mm thick. Then cut into rhombuses, ovals, squares, and put the filling on them. Cut the same figures from another crust and close the filling on top, pinching the edges, lightly roll in flour - and the pie is ready.
Remove the baking sheet from the oven, lightly grease it with oil, place the pies and bake them until done.

Cheesecakes with radishes
Ingredients:
360 g radish, 3 potatoes, 1 carrot, 80 g radish leaves, 4 tbsp. spoons of flour, 2 eggs, 2 tbsp. l. vegetable or oil.
For minced meat: 120 g radish leaves, 1 egg, 2 tbsp. tablespoons butter, 1/2 cup sour cream.
Preparation:
Steam vegetables and peeled potatoes, and then grate each type separately. Mix the pureed vegetables, add the egg, butter and mix everything well again. Place the mixture in the form of cakes on a greased sheet, make a depression in the middle of each, which is filled with minced radish. Brush the top of the cheesecake with egg and bake. Serve with sour cream.

Eggplant baked with tomatoes
Ingredients:
500 g eggplants, 500 g tomatoes, 100 g vegetable oil, 100 g cheese, 3 tbsp. spoons of flour, garlic, 3 pods of sweet pepper.
Preparation:
Peel the eggplants, cut lengthwise into 5-6 slices, bread them in salted flour and fry in vegetable oil. Peel the tomatoes and cut into slices. Pour a little vegetable oil into a deep frying pan and lay out the vegetables in layers. Sprinkle grated garlic (4-5 cloves) on top, place the chopped garlic in rings Bell pepper, Spice up. Cover everything with a layer of grated cheese and, without closing the lid, bake in the oven.

French boiled cabbage
Ingredients:
600-700 g cabbage, 150 g butter, 1 teaspoon apple cider vinegar, lard, pepper, salt.
Preparation:
Boil the cabbage in salted water, drain in a colander, drain and cut into strips. Then pass the cabbage through a meat grinder, pour the resulting puree with highly heated butter and vinegar, add salt and pepper.

Boiled cabbage with cheese
Ingredients:
1 kg cabbage, 2 tbsp. spoons of oil, 1 tbsp. grated cheese, salt,
Preparation:
Clear dense white cabbage from the top leaves, wash it, cut it in half, put it in boiling salted water and cook until soft. Then put the cabbage on a sieve, let the water drain, transfer to a metal dish or frying pan, pour over melted butter, sprinkle with grated cheese and put in the oven for 5 minutes.

Zucchini stewed with tomatoes
1 zucchini, 3 tomatoes, onion, 1/4 tbsp. sour cream, ¼ flour, vegetable fat, pepper, sugar.
Preparation:
Peel the zucchini, remove the seeds, chop finely, cook in salted water for 3-4 minutes, drain, put in a pan with fat, add peeled and chopped tomatoes, salt, pepper, onion, and a pinch of sugar. Simmer everything under the lid for about 30 minutes, at the end season with sour cream and flour.

Steamed carrot-apple soufflé
Ingredients:
150 g carrots, 150 g apples, 40 g butter, 1 egg, 2 tbsp. spoons of sugar, 2 tbsp. spoons of semolina, 100 ml of breast milk substitute.
Preparation

Child between the ages of 1 and 3 years needs nutritious and varied diet. The daily menu for children should include all the basic nutrients.

First of all, food should be nutritious, sufficiently high in calories and varied. Children's body a certain amount of proteins, fats, carbohydrates, vitamins and minerals is required.

Squirrels- This is the main building material for new body cells. If a child does not get enough protein, his growth and development may be adversely affected.

The daily protein intake for a child from 1 to 3 years old is about 3 g per 1 kg of the child’s weight, or 30-40 g per day. At the same time, 2/3 of the consumed proteins must be of animal origin, which are most easily digestible and more fully used by the body.

Squirrels plant origin less complete, but also necessary for the development of the child.

Fats– one of the main sources of energy for the body. With fats, important vitamins A, B, E and K enter the child’s body, which contribute to his growth and maintenance of his immunity.

The daily intake of fat at this age is about 3 g per 1 kg of the child’s weight, that is, 40 g per day. The most valuable and easily digestible are milk fats contained in butter, milk, dairy products, as well as fats in egg yolks and fish oil. Therefore, 3/4 of the fat consumed at this age should be of animal origin, of which 45% is dairy.

Vegetable fats are important because they contain unsaturated fatty acids, which are essential.

Carbohydrates- the main source of energy. They are involved in the metabolism of fats and proteins. The daily requirement for carbohydrates for a child is 12-15 g per 1 kg of weight, which is 150-200 g per day. The source of carbohydrates is sugar and sugar products, bread, grain products, baked goods, fruits.

Minerals contribute to the regulation of important metabolic processes in the body. If a child’s nutrition is complete and varied, he gets everything he needs. minerals from food.

A child at any age needs water. From 1 year to 3 years, a child consumes approximately 100 ml of water per 1 kg of weight per day.
The daily intake of sweets at this age is no more than 50 g.

So, in the afternoon child's menu must include all the basic nutrients - proteins, fats, carbohydrates, vitamins, combined in various combinations and included in seven main groups:

* milk, dairy products;
* meat, meat products, fish, eggs;
* vegetable and milk fats;
* bread, flour, cereals, dough products. Marmalade, jam, honey, sugar;
* legumes (peas, beans, soybeans);
* vegetables;
* fruits and fruit juices.

If you know the basic set of products and the rate of their consumption, you can easily create a menu. Try to create a menu for the week at once and so that the child eats a varied diet - meat on one day, fish on another day, potatoes on one day, cabbage on another, and so on.

For breakfast, lunch and dinner, the baby must receive at least one hot dish.

And remember what's right balanced nutrition especially important for a child from 1 to 3 years old.

A multicooker will help you quickly and efficiently prepare any dish for your child, and for the whole family. redmond rmc 4502, which can be purchased in the online store redmondmarket.ru. Food cooked in it will not lose its useful qualities, which is important for your baby. In addition, such a thing in the kitchen will be very convenient for a busy mother, since you can set the automatic mode for cooking and not worry that you will forget to turn it off. There is also a delayed start function, in which you can set any time to start cooking by first placing food in the multicooker. This device will become an indispensable assistant for you in the kitchen!