Design of a Recipe Book with Preparations Adapted in Composition, Portion Size, and Consistency for Complementary Feeding of Children Aged 6 to 24 Months

Abstract

Introduction. Complementary feeding represents a transitional stage in infant feeding, moving from a liquid diet to a wide variety of textures, aromas, flavors, and colors. It is a critical period from a nutritional perspective, providing essential nutrients to support growth, development, and the establishment of healthy eating habits. The aim of this study was to design a recipe book with preparations adapted to the complementary feeding period, intended to address potential nutritional deficiencies in infants aged 6 to 24 months, for use by caregivers and health professionals as an educational resource in nutritional counseling.

Materials and method. A literature review was conducted to identify deficient macro- and micronutrients. Preparations were classified into age groups: 6 months, 7–8 months, 9–11 months, and 12–24 months. For standardization, ingredient quantities were specified using both precise and household measures to facilitate reproducibility. Preparation procedures were written following a clear and logical sequence, considering cooking methods, times, and temperatures. The nutritional value of each preparation was calculated and subsequently compared with age-specific nutritional requirements, including energy, macronutrients, and selected micronutrients (iron, zinc, calcium, and vitamins A and C).

Results. A total of 60 preparations were developed, adapted in composition, portion size, and consistency. These were classified into meat, dairy, cereals, legumes, vegetables, and sweet preparations, and compiled into an illustrated, clear, and user-friendly recipe book.

Conclusions. This resource may be used in pediatric consultations and by caregivers as a practical guide to appropriate preparations for each stage of complementary feeding, including how to prepare them and appropriate portion sizes for infants.