Diet of a child: handling of food
An important point in a diet of children of 1-3 years are requirements to culinary handling of food.
Till one and a half years soups and porridges are made grinded, and meat and fish - as a souffle, steam cutlets, meatballs.
Vegetables and fruits are also given mainly as purees or being chopped.
From one and a half till three years special mechanical and thermal processing is still very important. Well boiled soft porridges, gentle baked puddings and other dishes of more or less dense consistence gradually remove purees and souffles from a child’s diet.
The majority of second servings are still made by cooking and stewing, but there are also the first fried, for example, low-fat cutlets.
In children’s meal it is well to use the specialized foodstuffs of industrial production. These are dry fast porridges, dry dairy drinks, canned meat, fish and vegetables, fruit purees and juices.
Such foodstuffs solve a number of problems: save time, guarantee an optimality of nutrients, ecological and epidemiological safety.