Smart Parent

PENGANTAR dan TIPS MENU MAKANAN BAYI

PEMBERIAN MAKANAN PADAT

1. Jenis makanan yang pertama kali diperkenalkan sebaiknya rice cereal (bubur beras) karena makanan ini tidak mengakibatkan alergi.

2. Saat pemberian pertama kali, jangan beri bayi terlalu banyak, cukup 1-2 sdt porsi saja dan jangan terlalu kental (konsentrasi hampir sama dengan air susu). Untuk beberapa hari pertama, beri 1-2 kali per hari.

Jika bayi kita sudah terbiasa dengan tekstur makanan baru tsb, jumlah porsi boleh ditambah, begitu pula dengan frekuensi makan per harinya. Kekentalan pun bisa ditambahkan.

3. Setelah rice cereal, kita bisa memberi bayi kita jenis makanan lainnya, misalnya sayur dan buah-buahan.
Idealnya, beri jenis buah yang tidak terlalu manis. Mengapa? Karena kita tidak ingin membiasakan bayi kita dengan makanan manis-manis.

Kita ingin menghindari ’sweet tooth’ culture (inginnya manis-manis dibandingkan makanan tawar).

4. Pengenalan makanan kepada bayi jangan sekaligus.
Jadi untuk satu jenis makanan beri waktu minimum 4 hari (4 Day Rule).
Misalnya hari Senin kita beri dia bubur kentang, hal ini dilanjutkan sampai dengan Kamis.

Kenapa hal ini harus dilakukan? Untuk mempermudah deteksi alergi satu bahan makanan.
Bayangkan kalau kita memberi bayi kita 2 jenis makanan baru sekaligus (kentang dan wortel misalnya) dan ternyata bayi kita mengalami reaksi alergi (gatal-gatal, batuk, beringus, sesak napas, dll), kita akan sulit mengetahui apakah bayi kita alergi terhadap kentang atau wortel?

5. Jangan pernah menyimpan sisa makanan dari piring bayi (misalnya sisa makan siang disimpan dan diberikan lagi malamnya). Selalu ambil porsi sedikit saja sesuai kebutuhan perut bayi kita.
Bekas air liur bayi yang menempel di sendok (lalu piring) dapat menjadi asal tumbuh kembangnya bakteri.

6. Jangan pernah memberi garam (maupun bumbu penyedap lainnya: merica, kaldu bubuk, gula, dll apalagi vitsin) pada makanan bayi kita.
Pemberian garam (yang mengandum sodium) terlalu dini kepada bayi bisa menyebabkan ginjal mereka rusak.
Selain itu, pada saat mereka dewasa, mereka lebih mudah terkena hypertensi (tekanan darah tinggi).

INGAT: Bayi tidak mengenal definisi hambar karena mereka baru belajar mengenai rasa.
Kalau kita membiasakan pemberian makanan non-hambar sejak dini, bayi pun akan gampang menolak makanan yang cenderung hambar saat dia dewasa.
Perhatikan saja kita sendiri, makan apapun selalu diberi ekstra garam, atau ekstra sambal, atau ekstra gula, atau bahkan ekstra vetsin!

7. Bayi bisa saja menolak makanan yang kita berikan. Ingat: Jangan paksa bayi!!!
Sebaiknya tunda dulu jenis makanan tsb sampai beberapa hari kemudian.

8. Pemberian jus buah sebaiknya jangan terlalu tinggi konsentrasinya (rasio air harus lebih banyak, misalnya 9:1).

JENIS MAKANAN YANG SEBAIKNYA DIPERHATIKAN

1. Susu sapi sebaiknya dihindari sampai bayi kita berumur 12 bulan (atau sesuai anjuran dokter).
2. Bayam, yang banyak mengandung oxalic acid, sebaiknya tidak diberikan sampai bayi agak besar (misalnya 9 bulan ke atas).
Oxalic acid merupakan zat asam yang dapat menghambat penyerapan kalsium dan zat besi.
3. Strawberry (dan berry-berry lainnya), buah jeruk, kacang-kacangan, madu, putih telor, sebaiknya ditunda pemberiannya sampai bayi berumur 12 bulan (atau sesuai anjuran dokter). Kuning telor sendiri dianjurkan untu diberikan setelah bayi menginjak usia 9 bulan kecuali kalau ada sejarah alergi di keluarga.

TIPS PENYIMPANAN

1. Untuk mengemat waktu dan tenaga dalam penyiapan makanan bayi, kita bisa memasak dalam jumlah agak banyak.
Cara penyimpanannya: setelah dimasak, dinginkan makanan lalu tuang ke dalam blok es (cetakan es batu) lalu bekukan.
Setelah beku, keluarkan dari cetakan, lalu masukkan 2-3 potong (sesuaikan untuk 1 porsi) ke dalam kantong plastik ukuran kecil.
Apabila akan disajikan, keluarkan sejumlah sesuai kebutuhan.

2. Apabila harus menghangatkan makanan menggunakan microwave, perhatikan bahwa panasnya merata sehingga tidak membakar mulut bayi.
Caranya, panaskan makanan lalu aduk-aduk rata, panaskan lagi sebentar.

3. Makanan yang dibekukan bisa tahan sampai 1 bulan lamanya.

4. Makanan beku yang sudah dicairkan (thawing) TIDAK BOLEH dibekukan lagi.

CARA PEMBUATAN HOME-MADE RICE CEREAL:

1. Cuci bersih beras kualitas bagus (sebaiknya pakai brown rice atau kalau di Indo pakai beras merah yang lebih umum).
2. Tiriskan lalu jemur sampai benar-benar kering.
3. Sangrai sampai matang (tapi jangan gosong).
4. Blender sampai halus.
5. Saring supaya benar-benar halus.
6. Simpan dalam wadah kedap udara.
7. Pakai seperti biasa (dicampur ASI atau susu formula, dan kekentalannya disesuaikan kebutuhan bayi).
8. Sebaiknya menyimpan rice cereal jangan terlalu lama. Paling lama adalah 2 minggu. Jadi sebaiknya sekali bikin jangan terlal

Nutrition

Your child’s nutrition is important to her overall health. Proper nutrition can also revent many medical problems, including becoming overweight, developing weak bones, and developing diabetes. It will also ensure that your child physically grows to her full potential.

The best nutrition advise to keep your adolescent healthy includes encouraging her to:

• Eat a variety of foods
• Balance the food you eat with physical activity
• Choose a diet with plenty of grain products, vegetables and fruits
• Choose a diet low in fat, saturated fat, and cholesterol
• Choose a diet moderate in sugars and salt
• Choose a diet that provides enough calcium and iron to meet their growing body’s requirements.

You can also help promote good nutrition by setting a good example. Healthy eating habits and regular exercise should be a regular part of your family’s life. It is much easier if everyone in the house follows these guidelines, than if your child has to do it alone. You should also buy low-calorie and lowfat meals, snacks and desserts, low fat or skim milk and diet drinks. Avoid buying high calorie desserts or snacks, such as snack chips, regular soft drinks or regular ice cream.

The Food Pyramid was designed by the US Dept. of Agriculture to promote healthy nutrition in children over two years of age. It is meant to be a general guide to daily food choices. The main emphasis of the Food Guide Pyramid is on the five major food groups, all of which are required for good health. It also emphasizes that foods that include a lot of fats, oils and sweets should be used very sparingly.

The Food Guide Pyramid shows a range of servings for each food group. How much you actually eat depends on your age and activity level. Schoolage boys and girls require about 1600 to 2400 calories each day, depending on their age and activity level. Once they hit their growth spurt, girls require an additional 200 calories and boys 500 calories. School age children will therefore require between the low and middle range of servings. Children who are overweight and dieting should at least eat the lowest range of servings.

When determining how many servings to eat, it is important to look at the serving size. Larger portions should count as more than one serving, and smaller portions will count as only a part of a serving.

No more than 30% of your diet should come from fats. For a 1600 calorie diet, that would equal 53g of fat each day and for a 2200 calorie diet, 73g of fat each day. The type of fat that you eat is also important. Saturated fats in foods such as meats, dairy products, coconut, palm and palm kernal oil, raise cholesterol more than unsaturated fats, which are found in olive, peanut, and canola oils, or polyunsaturated fats in safflower, sunflower, corn, soybean and cottonseed oils. Limit saturated fats to no more than 10% of daily calories.

Sugars supply a large amount of calories, with little nutritional value. They include white sugar, brown sugar, corn syrup, honey and molasses and foods like candy, soft drinks, jams, and jellies.

Selection tips:

• use lean meats and skim or lowfat dairy products
• use unsaturated vegetable oils and margarines that list a liquid vegetable oil as the first ingredient on the label
• read the nutrition label on foods to check for the amount and type of fat it includes
• limit foods that contain a large amount of saturated fats
• limit foods high in sugar and avoid adding extra sugar to your foods

Milk, Yogurt and Cheese

Dairy products provide protein, vitamins and minerals and are an excellent source of calcium. Your schoolage child should have 2 to 3 servings of milk, yogurt and cheese each day.

Selection tips:

• Choose skim milk and nonfat yogurt
• Avoid high fat cheese and ice cream

Meat, Poultry, Fish , Dry Beans, Eggs and Nuts

Foods in this group provide protein, and vitamins and minerals, including B vitamins, iron and zinc. You should have 2 to 3 servings of foods from this group each day, including the equivalent of 5 to 7 ounces of lean meat.

Selection tips:

• A serving from this food group can include 2-3 ounces of lean meat, poultry or fish, which may be an average hamburger or medium chicken breast half.
• Choices with the least fat include lean meat, poultry without skin, fish, and dry beans and peas.
• Prepare meats in lowfat ways, by trimming away fat, and broiling, roasting, or boiling rather than frying.
• Remember that nuts and seed are high in fat, and egg yolks are high in cholesterol, so you should eat them in moderation.

Vegetables

Vegetables supply you with vitamins, including vitamin A and C, and folate, minerals, such as iron and magnesium, and fiber. Plus they are low in fat. You should have 2 to 4 servings of vegetables each day.

Selection tips:

• You should eat a variety of vegetables to provide you with all of the different nutrients that they supply, including dark green leafy vegetables, deep yellow vegetables, starchy vegetables (potatoes, corn peas), legumes (navy, pinto and kidney beans), and other vegetables (lettuce, tomatoes, onions, green beans).
• Do not add a lot of fat to the vegetables you eat, by avoiding added toppings, such as butter, mayonnaise, and salad dressings.

Fruits

Fruits and 100% fruit juices provide Vitamin A and C and potassium. They are also low in fat and sodium. You should have 2-4 servings of fruit each day.

Selection tips:

• Eat fresh fruits and 100 % fruit juices and avoid canned fruit in heavy syrups and sweetened fruit juices. According to the American Academy of Pediatrics, 100% fruit juice may substitute for half of your child’s recommended servings of fruit each day.
• Eat whole fruits.
• Eat citrus fruits, melons, and berries, which are high in Vitamin C.

Bread, Cereal, Rice and Pasta

Foods from this group provide complex carbohydrates (starches) and provide vitamins, minerals, and fiber. You need at least 6 to 11 servings of foods from this food group each day.

Selection tips:

• Choose whole grain breads and cereals for added fiber.
• Choose foods that are low in fat and sugars.
• Avoid adding calories and fat to foods in this group by not adding spreads or toppings high in fat.

Q: Are the new flavored milks for kids just a high-sugar gimmick, or are they okay?

A: The new varieties of flavored milk, including orange, strawberry and vanilla, are an attempt to reverse the trend of children and teens drinking more soft drinks and fruit “drinks” (with less than 10 percent real fruit juice) than milk. Largely because of this trend, adequate calcium consumption is below recommended levels, for example, for 70 to 90 percent of teenagers. With the wide availability of high-sugar foods and drinks, offering more would not seem desirable. But if your children are among those whose dairy consumption falls below the recommended three to four servings daily, these flavored drinks may help. A new study in the Journal of the American Dietetic Association shows that children and teens who drink flavored milks tend to drink less soda and fruit drinks (but not less juice). The extra sugar from one source is compensated by less sugar from others. Whether it’s the sugar or another aspect of the diet, remember it’s the overall content that counts. Consider serving some fruit with the flavored milk to improve another weak area in many kids’ diets.

Q: How long is it safe to keep cold cuts in the refrigerator?

A: Good question. Meats kept too long pose a risk of food-borne illness that is too often ignored. You can keep sandwich meat from the grocery deli counter for three to five days. Lunch meats in unopened, vacuum-sealed packages can be stored in the refrigerator up to two weeks, but not more than one week after the “sell by” date on the label. Hard sausage that is “dry” or “semi-dry” can be kept two or three weeks, but hopefully you don’t use this meat often, since its fat and sodium content is quite high. Remember that leftover meat and poultry cooked at home are excellent and economical sandwich meats. They will keep longer than three or four days if frozen.

Q: How bad, nutritionally, are pre-packed lunch meals with mini pizzas, tacos, etc.?

A: It’s no surprise that many of the pre-packed lunches are relatively high in fat and sodium compared to a turkey sandwich, for example. But it’s not necessarily any worse if the alternative would have been a high-fat lunchmeat sandwich or “junk” food. This is especially true for children and teens. Their calorie needs are so high, due to growth and physical activity, that there is room for some high-fat foods, as long as other meals and snacks are relatively lean. The biggest problem may be what goes with the lunch. Where are the vegetables and fruits so vital for good health? Rounding out a meal with extra sweets and sugar-laden fruit drinks containing little or no juice leaves a meal nutritionally lacking, whether it’s pre-packaged or one you’ve packed yourself. If you prefer pre-packaged meals, look for those with very little of the less nutritious fillers. Supplement them with your own fruits, raw vegetables, or both. On the other hand, packing a healthy lunch takes only a few minutes (and less money) if you add the ingredients to your weekly shopping list. You might question whether it’s worth paying more for a nutritionally incomplete, pre-packed meal.

Q: Is apple juice the best drink for toddlers?

A: Apple juice is a nutritious drink that can supply some of the health-promoting phytochemicals found in apples. But there’s no reason to use it as the main beverage, the way many parents do. The idea that apple juice is somehow easier than citrus juice on children’s stomachs is quite untrue. The stomach’s digestive juices are far more acidic than any food or drink. Unless the apple juice is fortified with vitamin C, orange juice (or a 100% juice blend) that supplies vitamin C is probably a better choice for daily use. Regardless of what juice is used, child nutrition experts warn that doling out multiple glasses of juice between meals can leave a toddler too full to get adequate nutrition at meals. Milk, or a calcium-fortified alternative for those who can’t drink it, should be emphasized at meals. Some snack-time juice is fine, but getting children in the habit of drinking water to satisfy thirst between meals will bring them many short- and long-term benefits. .

Q: How can I be sure the weight gained while pregnant won’t leave me overweight later?

A: Gaining too little weight in pregnancy puts your baby at risk for many serious health problems, so don’t let the fear of becoming overweight result in hurting your baby. Just keep in mind that research at Cornell University suggests women who gain beyond the current recommended ranges tend to retain one to ten or more extra pounds a year after their baby is born. Try to keep within the Institute of Medicine’s recommendation that normal-weight women gain 25 to 35 pounds, underweight women gain 28 to 40 pounds and overweight women (body mass index of more than 26) 15 to 25 pounds. Studies suggest that women are not always given adequate or accurate advice on this question. Don’t look at your increased calorie needs while pregnant as a chance to go crazy with sweets or “junk” food. The extra food required to satisfy your need for protein, calcium and other nutrients adds up to the extra 300 calories a day you need while pregnant. Be especially careful in the first three months of pregnancy, when you need few if any extra calories; make sure that hunger, nausea, or hormone-induced emotional swings don’t lead to eating beyond what you and your baby need.

Q: Is it true that pizza isn’t good for you?

A: Reports on how high in fat and calories a pizza can be recently made headlines and surprised many people who thought pizza was a healthier alternative to fast-food burgers and fries. But it isn’t pizza per se that’s bad. Pizza becomes an unhealthy choice when it’s made with lots of high-fat ingredients, or when we eat excessive portions. Just two slices of pizza with mounds of extra cheese on top or stuffed into the crust, or loaded with fatty meat, can contain 700 to 1,000 calories and 40 to 70 grams of fat. Even with fewer high-fat additions, you’ll be heading toward the same tally if you have three or four average slices. Pizza can be part of a healthy meal, but remember that a major portion of the meal should come from vegetables, fruits and other plant-based foods. The tomato sauce on pizza is an excellent source of the phytochemical called lycopene, but using some sauce and a few sliced vegetables on top won’t achieve that balance. Limit your pizza portions to control fat and calories, and include veggies not only on your pizza, but on the side as well (in a salad or side dish), and have fruit for dessert. Ordering “half cheese” will cut about 20 calories and 2 grams of fat for a typical two-slice serving, but that’s minimal compared to the savings if you limit your portions.

Q: Up to what age should children be given fluoride supplements?

A: Giving children adequate fluoride offers dramatic power to prevent dental cavities. Children in communities with fluoridated municipal water supplies do not need and should not use additional fluoride supplements. But families who use well water, or whose communities do not fluoridate water, should give their children fluoride supplements from age six months to 16 years. To benefit from these supplements, they should be taken every day throughout this period. The American Dental Association and American Academy of Pediatrics recently released an updated dosage schedule for flouride. Your child’s physician or dentist can prescribe the correct dose, depending on your child’s age and the level of fluoride that naturally occurs in your water.

Q: Are shakes at fast food restaurants a good source of calcium?

A: Fast-food milk shakes are generally good sources of calcium, with a small or medium serving often providing about a third of the daily calcium now recommended for most adults. But these shakes also give you 300 to 400 calories and 5 to 12 grams of fat. Those numbers are even higher for a few restaurant shakes and, of course, a large serving size provides even more. On the other hand, you could get just as much calcium in an eight-ounce glass of skim milk for only about 90 calories and 0 grams of fat. An eight-ounce glass of reduced-fat milk (2 percent) or one and one-half ounces of reduced-fat cheese has 120 calories and 5 to 8 grams of fat. So think of these shakes not as beverages, but as desserts – desserts with more protein and calcium than most, but nonetheless desserts.

Q: How concerned should consumers be about additives and colors in food?

A: Some consumers see food additives as a major health concern, but most researchers disagree. These substances may seem unsafe because they have names we don’t recognize, but many food additives are actually antioxidants that are added to prolong a product’s shelf life. They may also contribute some of the same health benefits as the vitamin antioxidants occurring naturally in foods. Other additives are simply purified carbohydrates, added to thicken food, similar to the effect of flour or cornstarch. Some additives are inactive parts of fat molecules that help maintain a desirable texture in food. Food colors have been studied and ruled as safe for everyone, except for the rare individual who may have an allergic reaction. Rather than focusing on avoidance of foods with additives and colors, researchers encourage us to focus on the food choices and other lifestyle habits that have been linked over and over again with lower cancer risk and better overall health. Those include a diet centered around vegetables, fruits, whole grains and beans; maintaining a healthy weight and staying physically active; using fat and salt in moderation; limiting alcohol, if used at all; and avoiding tobacco.

Q: How much do the toppings on a pizza affect its nutritional content?

A: A topping of high-fat sausage and pepperoni can double the fat content of pizza. In two medium slices of pizza, pepperoni adds two to five grams of fat and 20 to 60 calories, while sausage adds four to eight grams of fat and 45 to 70 calories. Compare that to two medium slices of pizza with virtually any vegetable topping, or a variety of vegetables, that would add zero grams of fat and just two to eight calories. Olives are also a reasonable choice, adding only about one gram of (mostly unsaturated) fat and 11 to 14 calories to those two slices; but, since olives are usually considered a rather high-sodium food, they would not be appropriate for those on a low-sodium diet.

Q: What are some healthy snacks I can offer to my child’s pre-school class?

A: When sending snacks for an entire class, check first with the teacher to see if any children have food allergies that must be considered. Treats that are healthful and popular with children include string cheese, fresh or dried fruit, crackers or celery with peanut butter, or a dry cereal mix. Or, you might ask the teacher if you may send a large container of vanilla yogurt that can be served in cups and topped with each child’s choice of cereal or fruit toppings.

Q: Is it safe to leave leftovers to cool before chilling, to avoid heating up the refrigerator?

A: Once food is cooked it should not be kept at room temperature for more than two hours, including time for serving, eating and cooling. Small amounts of bacteria that may be in or on meat or other perishable foods reproduce rapidly at room temperature and can cause serious illness when the food is eaten later. Allow food to cool only briefly before refrigerating it. If you want to speed cooling, cut food into smaller portions or divide it into several shallow containers.

Q: At what age do children start needing dietary fiber?

A: Too much fiber is not good for young children, but most researchers believe that some dietary fiber, about the amount in a slice or two of whole-wheat bread, is good even for toddlers. Beginning at age three, current recommendations call for the grams of dietary fiber equal to a child’s age plus five. For example, a five-year old needs 10 grams a day, which could come from one or two servings of whole grains, along with other refined grain products and several servings of fruits and vegetables. Fiber offers the immediate benefit of helping children avoid constipation, but a life-long habit of taking in enough fiber helps lower the risk of some cancers and heart disease, which tend to develop later in life.

Q: Is there much difference between grilled chicken and breaded chicken at fast-food restaurants?

A: Yes. While the coating on crispy chicken patties and nuggets may not seem like much, it absorbs a lot of fat during the frying process. A breaded and fried chicken sandwich at most fast-food restaurants typically has 500 to 700 calories and 25 to 45 grams of fat. (You can lower that to around 20 grams of fat if you skip the mayonnaise.) A grilled (unbreaded) chicken fillet sandwich is a better choice, at 430 to 530 calories and 20 to 26 grams of fat. If you hold the mayo or “special sauce,” this leaner option brings the total down to to 200 to 400 calories and just five to nine grams of fat. While the roll contributes some calories, even a modest three-and-a-half ounce portion of breaded and fried chicken without the bun contains as much as 20 grams of fat.

Q: Does fruit yogurt count as a serving of fruit?

A: Most commercial fruit yogurts contain about 2 tablespoons of fruit preserves, not nearly enough to count as a serving of fruit. One serving is considered either a half-cup of fresh, canned, or frozen fruit, or a quarter-cup of dried fruit, like raisins. To make a more nutritious fruit yogurt with a serving of fruit, spoon some plain unflavored yogurt into a bowl and add a half-cup of fruit. You can flavor this with a little vanilla and a teaspoon of sugar too, if you like. The result will be lower in calories and sugar, higher in fiber and vitamins, fresher-tasting and less expensive. The American Institute for Cancer Research calls the goal of boosting fruits and vegetables one of the most important steps to lower cancer risk, so it’s worth creating some new ways to work more of them into our diet.

Q: What size portions do my children need?

A: It’s great that you are thinking about this. You don’t want to provide children with too little to meet their needs for growth. On the other hand, servings that are too large tend to overwhelm children, and they may have trouble eating all of them. Serving small portions to young children is often the best way for them to learn to eat only until satisfied, instead of overeating. Start kids off with less and encourage them to ask for more if they’re still hungry. For each year of age, the American Dietetic Association (ADA) recommends one tablespoon of every food offered at a meal. That means three-year-olds would start with three tablespoons of every food offered, and if they eat it all, they can ask for more. Don’t make the mistake of scolding children for not finishing all you have served. If you view this as a “waste” of food, serve less instead of forcing them to overeat. Respect your children’s ability to tell when they’ve had enough. But don’t hand out snacks an hour after dinner if they are suddenly hungry because they ate too little at the previous meal. Eventually, they will learn to gauge their own appetites and get most of what they need at regular meals.

Q: Is it true that carbonated soft drinks are bad for our bones?

A: Suggestions that soft drinks “leach” calcium out of our bones are not supported by research. In fact, a new study in the American Journal of Clinical Nutrition tested several different kinds of carbonated beverages and found that only those with caffeine increased the excretion of calcium in the urine. Earlier studies showed that the body compensates for an increase in calcium excretion later in the day, and that overall, caffeine is not a significant cause of calcium loss or osteoporosis. The link between increased bone fractures and carbonated soft drinks observed in some population studies probably indicates that bones are weakened by inadequate calcium consumption when soft drinks are consistently substituted for milk.

Q: Is there any sandwich meat besides turkey that doesn’t have too much fat?

A: Check package labels or ask at the deli counter – most of the ham and roast beef used for sandwiches are now quite lean. Look for selections that have no more than three grams of fat per ounce. You can also make a tuna salad sandwich with water-packed tuna and reduced-fat mayonnaise, or make a veggie sandwich with two ounces of part-skim mozzarella or reduced-fat cheese and lots of vegetables like tomato, lettuce, sliced pepper, cucumber, or any fresh vegetables of your choice.

Q: Everyone talks about the “Freshman 10,” meaning everyone who goes away to college gains weight. Is this inevitable, or can I avoid it?

A: Weight gain is common, but not inevitable. Take time for regular meals. Studies show that when people skip meals they get so hungry they tend to overeat at the next meal. Make fruits and vegetables a major part of every meal, but avoid those that are deep-fried. Compared to other foods, fruits and vegetables are low in calories, so you can eat more of them to achieve that full feeling. Since college students tend to keep late hours, you’ll probably need evening snacks. Keep fruit around for a light snack instead of vending machine chips or candy. Try not to get into the habit of ordering pizza every night at midnight. When you do have a high-calorie snack, watch your portions carefully, and eat only as much as you need to satisfy your hunger. Some coffee and soft drinks as well as alcoholic beverages can make calories add up fast, so rely on water as your primary beverage. When you get stressed, don’t use food to help you feel better. Work it off in activity. Exploring opportunities for sports and work-outs is good for body, mind and spirit, and a great way to meet people.

Q: Is it true that pediatricians now think juice isn’t good for children?

A: Juice in moderation is a healthy choice for children. The American Academy of Pediatrics has issued a statement that warns against inappropriate uses of juice for children. Juice should not be given to babies younger than six months because they need the nutrients in milk. Juice should not be given to toddlers at bedtime because it can pool around their teeth all night and promote serious tooth damage. Infants and children should not be given unpasteurized juice because it can result in serious illness. The bacterial contamination of unpasteurized juice cannot be handled by the immature immune systems of babies and children. Juice for children under age six should be limited to four to six ounces a day, and those seven to 18 years should limit consumption to two small glasses a day. Drinking too much juice can lead to gas and diarrhea, and even to inadequate growth if juice takes the place of other foods that growing children need. Several servings of solid fruit a day remain an excellent choice for meals or snacks.

Q: Does orange juice labeled “calcium-fortified” have a meaningful amount of calcium, or is this feature a gimmick?

A: You’re right to be cautious, because sometimes foods are advertised as having added nutrients which don’t represent a significant amount. The fortified orange juice products, however, really are good sources of calcium. An eight-ounce glass provides about 300milligrams (mg) of calcium, equal to a glass of milk, and in an easily-absorbed form. Just remember that when you get calcium from milk, you also get the vitamin D our bodies need to use calcium. If you’re also drinking two cups of milk a day, you will have all the vitamin D you need until after age 50, when needs increase. But if you don’t get it from milk, make sure that you are meeting your vitamin D needs with fortified soy milk, cereal, or a supplement.

Q: Is there much nutritional difference between onion rings and French fries?

A: Both are high-calorie, high-fat foods, usually fried in not-so-healthy hydrogenated shortening. Because they are coated in batter, onion rings are usually higher in calories. A six- or seven-ounce portion of onion rings may run about 700 calories and 40 grams of fat, while the same size portion of fries usually contains 540 to 600 calories and 25 to 30 grams of fat. Portion size, however, is a far bigger influence. A three- to four-ounce serving of onion rings (a “small” or “medium,” depending on the restaurant, or about half an order from a table-service restaurant) is lower in fat, calories and sodium than a six- to seven-ounce (or “large”) order of fries. Better than either onion rings or fries, of course, would be a leafy green or fruit salad with a modest amount of dressing.

Q: How big is a “serving” of a fruit or vegetable?

A: Nutrition recommendations are based on standardized serving sizes, like those in the Food Guide Pyramid. Each of the following is considered one serving: one cup of raw leafy greens (like lettuce or raw spinach), a half-cup of chopped vegetables (cooked or raw), a half-cup of fruit (fresh, frozen or canned), one medium piece of raw fruit (like an apple or orange), a quarter-cup of dried fruit (like raisins), and a six-ounce glass of fruit or vegetable juice. For most adults, a cup is about the size of their fist, while a half-cup is about the size of a rounded handful. The American Institute for Cancer Research (AICR) and other major health organizations recommend a total of five to ten servings of fruits and vegetables daily as a vital step in reducing our risk of cancer and promoting overall health. But that doesn’t have to be five to ten separate servings of different fruits and vegetables each day. A hearty portion of a vegetable like broccoli or beans could contain a cup or even one and one-half cups, which would count as two or three servings. On the other hand, putting just one leaf of lettuce or one slice of tomato in a sandwich is not enough to be considered a serving. The five-to-ten servings goal can most easily be met by looking for ways to include two to three servings of fruit or vegetable in each meal, and by developing the habit of having fruit for snacks.

Q: What is a healthy rate of weight loss?

A: The general recommendation from the National Institutes of Health (NIH) and other experts for safe weight loss is that after the first week or two, people should lose no more than a pound a week unless they are in a special program with intense medical supervision. For some people, a half-pound of weight loss a week is most realistic. For another way to view this question, the most recent government report on various approaches to weight loss recommends that those who are overweight aim to lose up to ten percent of their weight in six months. (For someone who weighs 180 pounds, this means up to 18 pounds.) Most overweight people could meet this goal by cutting 300 to 500 calories a day. This reduction would result in a loss of one-half to one pound per week which, in six months, would equal 12 to 24 pounds. In order for people who weigh over 240 pounds to lose 10 percent of their weight in six months, a cut of 500 to 1,000 calories per day would be necessary to lose one to two pounds a week, which may be reasonable. For those who have more weight to lose after reaching their goal in the initial six-month period, the key recommendation is to first maintain that loss before readjusting diet and exercise plans to lose more weight.

Q: I hear conflicting reports about how many eggs we should eat. What’s the truth?

A: In the past, health experts thought the egg’s high cholesterol content might endanger heart health. But in recent years, several studies have shown that egg consumption does not necessarily raise blood cholesterol or increase risk of heart disease. Current heart-related nutrition recommendations still encourage limiting eggs to no more than four a week, especially the yolk, which raises health concerns. But it is clearly much more important to limit foods high in saturated fat (fatty meats and dairy products) and trans fatty acids (stick margarine and commercial baked goods, doughnuts and deep-fried foods). When it comes to cancer risk, a landmark report from the American Institute for Cancer Research (AICR) notes that high intake of eggs or cholesterol could possibly increase risk of some forms of cancer, but many other aspects of what we eat have a much greater influence on cancer risk. Set your priorities on a low-fat, plant-based diet. Eggs are an inexpensive source of protein and other nutrients, so if they don’t send your blood cholesterol soaring, enjoy them in moderation. Just have fruit on the side, instead of sausage or bacon.

Q: What’s the difference between albacore, white and light tuna?

A: “White” tuna is albacore tuna. It has a milder flavor and whiter flesh than the tuna labeled “light,” which can come from skipjack or yellowfin tuna. Albacore (or “white”) tuna is usually a little more expensive and slightly higher in calories and fat, but from another point of view, the extra cost could be worthwhile. The tuna’s fat is the type known as “omega-3 fatty acids,” which has been linked with possible protection against heart disease. Researchers are exploring whether this fat might also offer some protection against cancer. When buying canned tuna, you can save money by choosing “chunk tuna,” which includes smaller pieces than “solid tuna.”

Q: At a fast food store, which is healthier: chicken nuggets or a small burger?

A: People often assume that chicken is always leaner than beef, especially hamburger meat. But when chicken is breaded or battered and deep-fried, it’s not a low-fat choice. One of the biggest impacts on the calorie and fat content is the portion size you choose. But between approximately equal portions, like a small nugget order versus the smallest size hamburger, or a medium-to-large order of nuggets versus a medium burger, the chicken nuggets will have 50 to 100 percent more fat than the burger. The overall calorie load of the two orders will be about equal, but the chicken nuggets contain less protein and more fat than the burger. On the other hand, most restaurants now have some sort of grilled, marinated unbreaded chicken breast, which would be the best choice of all. Order the sandwich with no mayonnaise (many come drenched in it if you don’t specify), and you’ll get a 300-calorie choice that’s quite low in total and saturated fat.

Q: Do the white patches on frozen food mean it’s unsafe to eat?

A: No. Those white, dried-out patches, called “freezer burn,” affect the quality, but not the safety of frozen food. To avoid the somewhat “off “ flavor that freezer burn causes, wrap food well before freezing in heavyweight foil, freezer paper or freezer bags, pushing air out before sealing the package. Freezer containers are also fine, as long as they have a good seal.

Q: Does vegetable-topped pizza supply at least one serving of vegetables?

A: Most commercial pizzas don’t supply that much. If you order a combination of several different veggies, the entire pizza might contain a cup or so. When you have pizza delivered, it’s easy to add a few veggies of your own to get a half-cup serving for one or two slices of pizza. While waiting for the delivery, microwave, steam, or sauté some vegetables like mushrooms, bell peppers, broccoli, or artichoke hearts (frozen, then thawed or canned, rinsed and drained). You can even use fresh spinach, and microwave it right in the bag. (You can sprinkle them lightly with a little Parmesan for extra flavor.) Don’t forget that making homemade pizza is easy with pre-made crust or dough. You can load the pizza with vegetables, making it that much tastier.

Q: What are the best and worst nutritional choices at a Mexican restaurant?

A: To keep dietary fat to a healthy level, choose grilled chicken, seafood and lean cuts of beef or pork. Choose chicken, seafood and vegetable fillings for tortillas rather than ground beef. Dishes made with cheese contain a lot of fat. Although chicken fajitas may be cooked with some fat, ordering them instead of chicken enchiladas (which are covered with melted cheese) will save over 100 calories. You can also save fat by avoiding or carefully limiting your use of sour cream and guacamole. Some restaurants offer reduced-fat sour cream and cheese, but you should still eat these foods in limited amounts because their fat and calories can add up quickly. You may want to take the edge off your hunger and reduce your risk of over-eating by ordering some low-fat black bean or gazpacho soup to start the meal. And, as at all restaurants, try not to order too much. If you’re served a large portion, put aside the excess before you begin eating and ask for the remainder to be packaged to take home. If you’re trying to limit calories, it would be smart to decline the basket of tortilla chips offered as an appetizer. Most people find that once they start eating them, it’s hard to stop.

By Karen Collins, MS, RD, CDN
American Institute for Cancer Research
Reproduced with Permission

http://www.keepkidshealthy.com/nutrition/nutrition_q_and_a.html

Nutrisi agar otak anak cerdas

astikan Anda memberikan nutrisi yang cukup untuk otak si kecil agar ia tumbuh sehat dan juga cerdas karena dengan kekurangan salah satu nutrisi tersebut akibatnya perkembangan sistem saraf pusat dan kemampuan kognitif di masa selanjutnya pun akan turut terpengaruh (menurut suatu penelitian yang dipublikasikan dalam British Medical Journal, Inggris, tahun 2001).
Agar si kecil tumbuh sehat juga cerdas maka Kebutuhan yang diperlukan antara lain Lemak Pembangunan Otak, Lemak, terutama asam lemak (DHA dan ARA), adalah salah satu nutrisi yang penting untuk pertumbuhan otak dan mata si kecil. Kekurangan kedua jenis asam lemak esensial itu saat lahir berkorelasi dengan berat badan yang rendah, lingkar kepala yang kecil, dan ukuran plasenta yang rendah. Akibatnya perkembangan sistem saraf pusat dan kemampuan kognitif di masa selanjutnya pun turut terpengaruh. menurut suatu penelitian yang dipublikasian dalam Brithis Medical Journal, Inggris, tahun 2001.

Untuk mencukupi kebutuhan tersebut, berikan ASI seoptimal mungkin untuk si kecil. Sebab ASI terbukti mengandung asam lemak yang dibutuhkan otak untuk bisa berkembang. Dari studi yang dilakukan di The University of Kentucky Chandler Medical Center, Amerika Serikat, terbukti IQ bayi yang diberi ASI jauh lebih tinggi dibanding dengan yang tidak diberi ASI. Dan, pada saat anak mulai diberikan makanan padat, kebutuhan asam lemak itu bisa Anda penuhi dengan memberikan ikan, telur bebek, susu yang diperkaya DHA dan ARA, atau minyak jagung.

Karbohidrat Bahan Bakar Otak Glukosa dari makanan yang kaya karbohidrat merupakan bahan bakar otak yang amat penting agar otak berfungsi optimal. Proses pengolahan informasi dan mengingat dapat berjalan dengan baik dengan terpenuhinya kebutuhan glukosa otak tersebut. Ini semua bisa didapatkan dengan memberikan anak berbagai jenis kacang-kacangan, kentang, buah-buahan seperti pisang, sawo, serta sayur-sayuran misalnya singkong dan daun ubi jalar.

Sedangkan untuk Protein Pembentukan Neurotransmiter adalah senyawa asam amino yang berperan terhadap proses pengolahan informasi di otak. Kadar ini sendiri amat berpengaruh terhadap seberapa banyak protein yang ada dalam makanan yang dikonsumsi sehari-hari Kebutuhan ini bisadidapat dari ikan, daging, keju, yogur dan kacang-kacangan Sedangkan kebutuhan Buah-buahan, Sayur-sayuran yang diperkaya antioksidan amat diperlukan untuk melindungi otak dari proses kerusakan sel-sel otak yang dapat menyebabkan kesulitan dalam mengingat, seperti proses belajarpun jadi lamban.

Majalah Lisa No. 31/Tahun III/05 – 11 Agustus 2002

There seems to be some confusion concerning Nitrates and Anemia. We received an email from Emily in Hawaii asking us to explain why carrots are safe if the nitrates in them will cause anemia. Anemia has the potential to kill babies she said.

To clear the confusion, Nitrates do not cause Iron Deficiency Anemia rather, they may cause Methemoglobinemia. Methemoglobinemia is a type of anemia that leads to Blue Baby Syndrome. Anemia itself defines a condition where there is a lower than normal number of red blood cells in the blood, usually measured by a decrease in the amount of hemoglobin.

Iron Deficiency Anemia is a decrease in the number of red blood cells that is caused by a lack of sufficient iron. Iron Deficiency Anemia is the most common form of anemia and this is a concern for infants from the ages of 6 months old.

Nitrates will NOT cause an infant to suffer from Iron Deficiency Anemia. We believe the confusion over Nitrates causing “anemia” lies in the fact that many pediatric references and baby food books state that “nitrates cause a “type” of anemia”.

First and foremost, jarred commercial baby food carrots (and other jarred commercial baby food vegetables) have nitrates too! Nitrates are naturally occurring and thus cannot be removed! Even jarred organic carrot baby foods have nitrates.

Commercial baby food companies will tell you that they SCREEN for nitrate levels, not that they remove nitrates. They also note that they do this voluntarily – because there is no law that requires them to do screening. There is NO government regulation, law or mandate that commercial baby food companies must screen for nitrates.

Commercial baby food companies may buy veggies that are grown in a part of the country where the nitrate contamination of soil is lower, where the sun shines more or where Farmer’s do not use high levels of nitrogen containing fertilizers.

Does Commercial Baby Food Have Lower Nitrate Levels?

Due to screening, commercial baby foods may contain a lower level of nitrates than homemade as parents do not have the ability to screen veggies for nitrates. Please keep in mind that baby food companies voluntarily screen for levels of nitrate and there is no Federal (U.S.) regulation or mandate requiring them to screen.

Again, nitrates are naturally occurring in the vegetable itself and even the folks at Gerber/Beechnut/Heinz et al. cannot remove nitrates.

We include this article because so many of our visitors email and ask us “What is this about Nitrates?” or “Why can’t I make my own carrots?”. We hope that this will help you understand what Nitrates are and the role they play in Homemade Baby Food as well as the role Nitrates play in our food chain.

What are the odds that my baby will get Blue Baby Syndrome? It is important to note that the odds of your baby getting “Blue Baby Syndrome” nitrate poisoning from Carrots or other veggies is about 0%.

Yes, while nitrates are an important issue, they are highly unlikely to poison your baby from the carrots that you make! Many pediatricians will tell you to not make homemade carrots while many other pediatricians will shrug off Nitrates and tell you there is no issue.

Nitrate poisoning is very very rare and when it does occur, it is typically traced back to ground water contamination – specifically from contaminated private wells.2

“Around the age of three months, an increase in the amount of hydrochloric acid in a baby’s stomach kills most of the bacteria that convert nitrate to nitrite. By the time a baby is six months old, its digestive system is fully developed, and none of the nitrate-converting bacteria remain. In older children and adults, nitrate is absorbed and excreted, and Methemoglobinemia is no longer a concern.” http://ohioline.osu.edu/b744/b744_2.html

What are Nitrates and What is Blue Baby Syndrome?

When we first hear of nitrates and carrots, “Blue Baby Syndrome” and homemade baby food, it is often with a bit of fear and trepidation that we proceed to make baby’s food. We wish to do the best for our babies and we certainly do not want to poison them! Let’s take a moment to look at the facts about nitrates, infants and making baby food.

Nitrates are naturally occurring nitrogen/oxygen salt compounds found in almost every vegetable that we eat and the soils they are grown in. Nitrates are also laboratory formulated and used in fertilizers. Nitrates are ingested either from vegetables or drinking water. Nitrates/nitrites have been found to be responsible for “Blue Baby Syndrome.” Adults are not affected by nitrates or nitrites because their stomachs produce acids that fight the bacteria that help convert nitrates into nitrites. This conversion, and the resulting nitrite, is what allows for nitrate poisoning or “Blue Baby Syndrome.”

The name “Blue Baby Syndrome” stems from the fact that nitrites hinder proper oxygen transportation in the red blood cells. “Once in the blood, nitrite oxidizes iron in the hemoglobin of red blood cells to form methemoglobin, which lacks hemoglobin’s oxygen-carrying ability.”1 Without proper oxygen saturation in the blood, the body’s cells become oxygen deprived and the skin takes on a blue or purple hue. This oxygen deprivation may lead to the slow asphyxiation of the person poisoned.

What are the Symptoms of Blue Baby Syndrome?

“The most obvious symptom of nitrate poisoning is a bluish color of the skin, particularly around the eyes and mouth. This is called cyanosis. A baby with these symptoms should be taken to an emergency medical facility immediately. The doctor will take a blood sample to be sure the baby is suffering from nitrate poisoning. The blood sample of an affected baby is a chocolate brown instead of a healthy red. Nitrate poisoning can be treated, and in most cases the baby makes a full recovery. http://ohioline.osu.edu/b744/b744_2.html

What Vegetables contain Nitrates?

The highest concentration of nitrates occurs in water, root vegetables and leafy vegetables such as spinach, lettuce and other greens.

The concentration and amount of occurring nitrates will vary depending on the type of vegetable, the temperature that it is grown at, the sunlight exposure, soil moisture levels and the level of natural nitrogen in the soil.

Foods that tend to accumulate the highest amount of nitrate include:

· spinach

· beets

· cabbage

· broccoli

· carrots

Root vegetables such as carrots, beets and broccoli all contain nitrates though at a much lower level than do the leafys. Leafy vegetables include spinach, cabbage or other greens like Kale.

Freezing “nitrate veggies” does not increase nitratesStudies done on spinach and nitrates in particular have shown that with improper storage and preparation, the nitrate levels may actually increase. Proper preparation and immediate use or storing via freezer method will help eliminate this risk (the increase in nitrate level) in leafy vegetables.

“Because the intake of naturally occurring nitrates from foods such as green beans, carrots, squash, spinach, and beets can be as high as or higher than that from well water, these foods should be avoided before 3 months of age, although there is no nutritional indication to add complementary foods to the diet of the healthy term infant before 6 months of age” American Academy of Pediatrics – Nitrate Statement

What about using Organic Vegetables?

If you prefer to make your own homemade baby vegetables, an alternative is to choose organic produce.

Organics do not use commercial nitrate fertilizers and thus the risk of nitrate contamination/concentration is minimized, but not eliminated. The AAP suggests a very cautious and conservative waiting period, 8 months or older, to make homemade leafy vegetables that may contain nitrates. While this sounds frightening, the fact is that nitrate poisoning comes from contaminated drinking/ground water before it ever comes from vegetables.

Will Boiling Vegetables Eliminate Nitrates?

Boiling vegetables in water will not eliminate nitrate concentration.

Nitrates may in fact seep into the water used for cooking. It is best to not use that water as the liquid to make your puree. For some people, they may be more comfortable feeding baby jarred carrots, beets and other vegetables that may contain nitrates until baby reaches 8 months of age.

Who is Most at Risk of Nitrate Poisoning?

So who is most at risk? Babies under the age of 6 months old are most at risk and babies under the age of 3 months old even more so.

Babies who are over the age of 6 months old have developed the stomach acids necessary to fight the bacteria that helps nitrate conversion and subsequent nitrate poisoning. Infants who are formula fed and live on farms or in highly agricultural areas may also be at greater risk. Nitrates used in farming, and the excess not taken in by the crop itself, easily run-off and may seep into water tables, contaminating water supplies.

As mentioned earlier, nitrate poisoning is very rare and when it does occur, it is typically traced back to ground water contamination – specifically from contaminated private wells.2 If you have any doubts or fears, please speak to your pediatrician!

Visit these links for more information:

· Blue Babies and Nitrate-Contaminated Well Water

· Drinking Water: Nitrate and Methemoglobinemia (“Blue Baby” Syndrome)

· Infant Methemoglobinemia: The Role of Dietary Nitrate (RE0004)(AAP)
(This is an Abstract of the Full PDF document)

· Methemoglobinemia – Feeling Blue?

· Nitrates in Drinking Water

· How does Nitrate Affect Families?

· Nitrates, Infants & Well Water – AAP

1. Ziebarth A. (1991), NF91-49, Well Water, Nitrates and the “Blue Baby” Syndrome Methemoglobinemia; Lincoln, NE; University of Nebraska Cooperative Extension.
2. Illinois Department of Public Health, Division of Environmental Health

“BUNDA, MANA MAKANAN PADAT PERTAMAKU?”

Terlambat mengenal makanan padat bisa sebabkan anak sulit makan.

Usai pemberian ASI eksklusif di usia 6 bulan, bayi mesti dikenalkan dengan makanan pendamping ASI. Contohnya bubur susu, bubur saring, dan nasi tim. Mengapa di usia 6 bulan? Mulai usia ini kapasitas pencernaan, enzim pencernaan, dan kemampuan metabolisme bayi sudah siap untuk menerima makanan lain selain ASI. Ini adalah hasil penelitian terbaru setelah sebelumnya ditetapkan ASI eksklusif hanya sampai usia 4 bulan.

Pengenalan tekstur dan rasa sejak dini bertujuan agar bayi memiliki memori yang memudahkan dia mengonsumsi aneka bahan makanan bergizi. Misalnya anak yang sedari bayi kenal sayuran, umumnya sampai besar akan suka sayuran. Kesulitan pemberian makan pun lebih jarang terjadi karena anak sudah terbiasa dengan beragam bahan makanan sejak dini.

Pemberian makan secara teratur pun di sisi lain membentuk kebiasaan yang berkaitan dengan disiplin. Ia jadi tahu kapan waktunya minum susu, makan bubur, makan buah, dan lainnya. Disiplin ini penting untuk pertumbuhan fisik dan pembentukan pola hidupnya kelak.

Lantas, kapan kita memberikan makanan dan minuman kepada bayi? Inilah perinciannya:

USIA 6-7 BULAN

Makanan/minuman tambahan dikenalkan secara bertahap mengingat mekanisme menelan dan mencerna bayi usia 6-7 bulan masih lemah. Mulailah dengan makanan yang lunak dan cair seperti bubur susu untuk membiasakan alat cerna bayi lebih siap menerima, mencerna, dan menyerap makanan pada waktu-waktu tertentu. Untuk yang pertama, berikan dalam jumlah sedikit dulu dalam bentuk encer. Lalu secara bertahap kentalkan dan tambah jumlahnya. Yang juga perlu diperhatikan, gunakan hanya satu bahan makanan utama saja setiap kali memasak agar bayi terbiasa dengan rasa dan teksturnya, dan bila terjadi alergi akan mudah menelusuri sumbernya.

* Pukul 6.00-7.00 atau sesaat setelah bangun tidur

Sebelum atau sesudah bayi mandi, kita bisa memberikan ASI/susu formula. Di usia ini, kebutuhan minum susu formula umumnya 185 sampai 220 cc

tiap kali minum atau sekenyangnya bila ibu tetap memberikan ASI. Selanjutnya, susu bisa diberikan di sela-sela makan bubur susu atau buah, sehingga dalam sehari bayi bisa minum sampai 5 kali.

* Pukul 9.00

Berikan bubur susu. Bila ingin praktis, kita bisa menggunakan bubur susu kemasan untuk usia 4-6 bulan. Namun bila ingin membuatnya sendiri, gunakan bahan dari tepung serealia bebas gluten (karena tidak semua bayi mampu mencerna protein yang disebut gluten ini) seperti beras, beras merah, maizena, kacang hijau, dengan ditambah susu (ASI atau pengganti ASI) dan sedikit gula.

* Pukul 11.00 ­12.00

Berikan makanan yang segar-segar berupa buah yang merupakan sumber vitamin, mineral, dan serat. Buah-buahan yang cocok diberikan untuk bayi usia ini adalah jeruk, pepaya, pisang, dan tomat. Penyajiannya bisa berupa jus yang dicampur susu, atau untuk pisang bisa juga dikerok langsung dan disuapkan ke bayi. Khusus tomat, sebelum diberikan rebuslah dulu dalam air mendidih yang sudah diangkat dari kompor. Ini supaya rasa tomatnya tidak terlalu tajam selain juga sarinya akan lebih banyak keluar. Tomat juga sebaiknya tidak diblender karena bayi tidak tahan bau “listrik” yang tertinggal di tomat. Kemudian kupas kulitnya dan lumatkan lalu saring.

Pilihlah buah yang baik mutunya, rasanya manis, tidak asam, tidak bergetah karena dapat menimbulkan diare, dan aromanya tidak menusuk. Oleh karena itu, untuk pengenalan awal jangan pilih buah mangga, sawo, dan nanas, apalagi nangka dan durian. Jangan lupa juga, perhatikan reaksi bayi setelah memakannya. Bila timbul mencret, mungkin bayi tidak cocok dan kita harus menggantinya dengan buah yang lain. Sebaiknya, kita tidak menambah gula pada buah-buahan ini karena tujuannya adalah memperkenalkan rasa alami.

* Pukul 14.00

Kita bisa memberikan bubur susu lagi di siang harinya. Pilihan ini kita lakukan karena umumnya bayi perlu makanan yang mengenyangkan seperti bubur susu.

* Pukul 17.00

Di sore hari mungkin bayi akan merasa lapar lagi, kita bisa memberinya biskuit yang sudah dilunakkan dengan susu. Namun, bila ingin memberinya buah, silakan saja.

* Pukul 18.00 ­ tidur malam

Sebaiknya, di malam hari kita tidak memberikan makanan yang berat-berat, cukup ASI atau susu formula 185-220 cc. Selain akan meringankan kerja pencernaan bayi sehingga dapat tidur lebih nyenyak, penyajiannya pun lebih cepat sehingga bayi tidak terlanjur rewel.

USIA USIA 8-9 BULAN

Selanjutnya di usia 8 bulan dan seterusnya, secara bertahap kita perkenalkan makanan yang lebih padat.

* Pukul 6.00-7.00 atau sesaat setelah bangun tidur

Tetap berikan ASI sepuasnya atau susu formula sebanyak 200 ­ 220 cc setiap kali minum. Selanjutnya berikan susu di sela-sela pemberian makanan pendamping ASI sehingga dalam sehari bisa mencapai 4 kali.

* Pukul 09.00

Tetap berikan bubur susu (berbahan buah atau tepung) tetapi porsinya ditambah menyesuaikan keinginan bayi.

* Pukul 11.00 ­ 12.00

Buah diganti dengan bubur saring. Di usia ini buah diberikan di sela-sela pemberian makanan tambahan, apakah pagi ke siang atau siang ke sore. Bubur saring bisa dibuat sendiri dari beras, makaroni, kentang, kacang hijau, atau roti. Hal ini bisa menjadi ajang perkenalan bayi terhadap makanan lain di luar bubur susu. Cara membuatnya sama seperti membuat bubur nasi. Namun, penggunaan garam tidak dianjurkan untuk makanan bayi dan ketika diberikan harus disaring dahulu.

Selain karbohidrat, bubur saring juga sebaiknya mengandung protein. Campurkan bahan-bahan seperti hati ayam, daging ayam, ayam, dan ikan yang dihaluskan bersama bahan bubur. Khusus untuk ikan, pilihlah yang dagingnya aman, seperti kakap, tenggiri, gindara, atau salmon yang tidak banyak memiliki tulang halus. Tambahkan pula sumber protein nabati seperti tempe atau tahu yang dihaluskan.

Jika kesemua bahan tadi tidak menimbulkan reaksi alergi, menjelang usia 12 bulan, makanan bayi boleh dicampur telur. Awalnya, berikan putihnya dulu, karena biasanya kuning telur lebih sering memicu alergi. Bisa terpisah atau dicampur ke dalam buburnya.

* Pukul 14.00

Berikan bubur susu (berbahan buah atau tepung atau biskuit).

* Pukul 17.00

Agar kebutuhan gizinya seimbang, beri lagi bubur saring.

* Pukul 18.00 – tidur malam

Beri ASI/susu formula.

USIA 9-12 BULAN

Menginjak usia 9 bulan dan seterusnya, bayi mulai mampu mencerna makanan semipadat. Latihan mengunyah makanan yang lebih padat sekaligus merangsang pertumbuhan gigi bayi. Makanan semipadat yang dimaksud yaitu nasi tim beserta lauk pauknya.

* Pengenalan nasi tim

Jadwal pemberian nasi tim tidak mesti dipatok. Boleh pagi, siang, atau sore. Namun dalam sehari, bayi harus dilatih makan nasi tim paling tidak dua kali. Untuk pertama kali, berikan sedikit-sedikit. Jangan lupa, biasanya bagian atas nasi tim lebih keras dibandingkan bagian bawahnya. Agar bayi tidak menolak makanan baru ini, aduklah dahulu agar kepadatannya sama.

* Bubur saring, buah, ASI/susu formula tetap diberikan

Selebihnya, tetap berikan bubur saring satu kali, buah dua kali, dan ASI/susu formula 3-4 kali sehari sebanyak 220-250 cc tiap kali minum. Boleh saja sebagai selingan bayi diberi bubur susu dari mangga, jeruk, atau pisang untuk memperkaya pengenalan rasa padanya.

* Pisahkan nasi tim dari lauknya

Perhatikan pula kandungan nasi tim ini. Sebagai patokan, selain beras yang merupakan sumber karbohidrat, nasi tim juga harus dilengkapi sumber protein hewani dan nabati (ikan, hati ayam, ceker ayam, tempe, tahu, telur, daging ayam, daging sapi, dan sebagainya), serta sumber vitamin dan mineral (sayur-sayuran). Sebaiknya lauk pauk dari ikan, telur, ayam, dan sup diolah terpisah untuk nantinya dihidangkan bersama nasi tim. Bila lauk-pauk dan nasi dicampur lalu dihangatkan berulang-ulang, maka kandungan gizinya akan berkurang. Selain itu, lauk dan sayur yang dipisah lebih terjaga kesegarannya.

* Pengenalan bumbu sederhana alami

Di usia ini pun kita bisa mengenalkan bumbu sederhana alami, misalnya ikan ditumis dengan bawang putih dan mentega, sayur sup dimasak dengan bawang merah, bawang putih, dan daun bawang. Garam pun sudah boleh diberikan sedikit. Tak perlu khawatir makanan si kecil kurang asin atau gurih karena anak sebetulnya belum terlalu menuntut rasa.

Idealnya, tepat satu tahun, anak harus sudah bisa makan sesuai menu keluarga. Namun perhatikan kemampuannya. Misal, lauk pauknya dipotong kecil-kecil agar lebih mudah dimasukkan ke mulut, dikunyah, dan ditelan.

STANDAR KEBUTUHAN GIZI BAYI

* Kalori: 100-120 per kilogram berat badan.

Bila berat badan bayi 8 kilogram maka kebutuhannya:

8 x 100 /120 = 800/960 kkal

* Protein: 1,5-2 gram per kilogram berat badan

Bila berat badan bayi 8 kilogram maka kebutuhannya 8 x 1,5/2 = 12/16 : 4 = 3/4 gram

* Karbohidrat: 50-60 persen dari total kebutuhan kalori sehari

Bila kebutuhan kalori sehari 800 kkal, maka 50%-nya = 400 : 4 = 100 gram

* Lemak: 20 persen dari total kalori

Bila kebutuhan kalori sehari 800 kkal, maka 20%-nya = 160 : 40 = 40 gram

PERHATIKAN KEBERSIHAN

Mengingat tubuh bayi rentan terhadap penyakit, maka setiap kali mengolah makanan, lakukan hal-hal berikut:

* Cuci semua bahan makanan seperti buah dan sayur sampai bersih.

* Gunakan peralatan makan dan minum yang steril, yakni dicuci bersih di air mengalir dan direndam di air mendidih atau dimasukkan ke dalam alat steril selama 5 menit.

* Pastikan tangan kita sudah dicuci bersih. Apalagi jika sebelumnya sempat menyentuh bagian-bagian tubuh atau benda-benda lain yang diduga terdapat virus/kuman seperti hidung. Bila tangan kita sempat terluka, tutup dengan plester.

* Gunakan sendok yang berbeda ketika kita ingin mencicipinya. Hal ini untuk menghindari perpindahan virus atau kuman yang mungkin ada di mulut kita ke mulut bayi.

* Cuci peralatan makan bayi setiap kali selesai dipakai. Buang sisa makanannya karena enzim yang berasal dari ludah bayi akan mulai “mencerna” makanan itu, mengubahnya menjadi berair, dan cepat busuk.

Irfan Hasuki. Foto: Ferdi/nakita

Konsultan Ahli:

Pritasari, SKM., M.Sc.,

Bunda selalu berusaha memberikan yang terbaik untuk buah hati. Dalam hal memberikan makanan pendamping ASI, Bunda berusaha mencari makanan murni & alami serta menghindari makanan instant, supaya Buah Hati bisa tumbuh lebih sehat.

Khusus untuk bubur tepung, tepung beras homemade adalah yang terbaik. Kendala yang timbul :

Sulit mencari beras yang berkualitas baik.

Tidak tahu cara pembuatan tepung beras homemade.

Tidak sempat membuatnya.

Kami dari Gasol Pertanian Organik memperkenalkan produk TEPUNG BERAS ALAMI :

* CEREAL NON INSTANT (HOMEMADE)

tersedia TEPUNG BERAS MERAH & TEPUNG BERAS COKLAT (Beras Putih PK).

Tepung Beras Alami dibuat dari 100% beras pecah kulit *), yang ditanam di lahan Gasol Pertanian Organik, Cianjur, dengan sistim penanaman alami – tanpa pemberian pupuk kimia dan tanpa penyemprotan pestisida, diproduksi tanpa bahan pengawet, tanpa bahan pewarna dan tanpa tambahan rasa, sehingga menghasilkan tepung beras yang lebih baik dan lebih sehat untuk dikonsumsi buah hati dan seluruh keluarga anda.

*) Beras pecah kulit adalah beras yang masih memiliki kulit ari (aleuron dan pericarp). Dari berbagai penelitian diketahui kulit ari (bekatul) ini kaya akan kandungan protein, vitamin, mineral, lemak dan serat.

Kemasan : Kotak 250gr

Harga : Rp 10 ribu/kotak

Dapat diperoleh dengan cara :

Kirimkan e-mail atau SMS dengan menuliskan jenis barang yang dipesan, jumlah yang diminta, dan alamat pengiriman. Gratis biaya kirim untuk wilayah antar jabodetabek untuk pembelian minimum 5 kotak (bisa dicampur antara Tepung Beras Merah & Tepung Beras Coklat).

e-mail gasolpertanianorganik@gmail.com

web www.gasolpertanianorganik.blogspot.com

HP. 0812-870-1156 atau 021-7205765

Tepung beras Alami sebagai MPASI

Tepung beras umum digunakan sebagai makanan pertama yang dikenalkan kepada bayi saat mulai makan makanan padat. Tepung beras sangat aman dan jarang menimbulkan alergi.

Sebagai MPASI, tepung beras diolah menjadi bubur tepung dan disajikan dengan susu, buah atau sayur. Untuk pemberian dengan sayur, bisa sebagian air untuk memasak tepung beras diganti dengan air kaldu.

Tahapan perkenalan makanan sesuai umur bayi

Umur 6 bulan,

Tipe : semi cair, frekuensi pemberian 1~2 kali per hari

Sayuran : labu parang, ubi jalar, kentang, kacang hijau, labu zucchini

Buah : pisang, pir, apel, alpukat, jeruk, pepaya

Umur 7-8 bulan,

Tipe semi padat, frekuensi pemberian 2 kali per hari

Sayuran : Asparagus, wortel, bayam, sawi, bit, lobak, kol

Buah : Mangga, peach, blewah, timun suri

Lauk : Ayam, sapi, hati ayam, tahu, tempe

Umur 9-12 bulan,

Tipe padat, frekuensi 2~3 kali per hari

Sayuran : Kacang merah, kacang kapri

Buah : Melon, tomat

Lauk : kambing, sapi muda, bebek, kuning telur, keju

Sayuran sebaiknya diperkenalkan lebih dulu dari buah karena rasa sayur yang tawar akan menjadi kurang disukai dibanding buah yang manis.

Perkenalkan bayi hanya satu jenis makanan baru dan berikan selama 2 ~ 4 hari untuk memastikan ada tidaknya reaksi alergi terhadap makanan tersebut.

Perhatikan makanan yang sering menjadi pemicu alergi adalah susu, telur, kacang, ikan, kedelai dan gandum.

Hindari pemberian garam & gula pada makanan dan minuman bayi. Garam dan gula tidak memberikan tambahan nutrisi tetapi akan memperkenalkan suatu standar rasa enak pada lidah. Pemberian garam pada makanan bayi akan membuat ginjal bekerja berat. Sedangkan pemberian gula pada makan atau minuman bayi akan mengakibatkan kerusakan pada gigi saat gigi susu bayi tumbuh.

Sebagai ganti penggugah selera berikan kaldu atau berbagai bumbu yang biasa kita pakai (daun salam, seledri, daun bawang, bawang putih, dll).

Kaldu bisa dibuat dari daging ayam atau daging sapi. Didihkan air secukupnya, lalu masukkan potongan daging ayam atau daging sapi. Masak dengan api kecil, biarkan agak lama sampai air menjadi gurih. Angkat dan dinginkan.

Air kaldu bisa disimpan difreezer. Buat dalam cetakan es batu kotak-kotak kecil. Ambil secukupnya pada saat akan digunakan.

Telur bisa diberikan sejak anak berusia 6 bulan. Berikan dulu bagian kuning telur karena bagian putih telur dapat memicu reaksi alergi.

Madu sebaiknya tidak diberikan kepada bayi sampai umur 1 tahun karena madu seringkali dicemari suatu jenis bakteri yang bisa menghasilkan racun pada saluran cerna bayi. Racun itu dikenal dengan toksin botulinum (infant botulism).

Pastikan alat-alat untuk mempersiapkan dan memasak makanan bayi dalam kondisi bersih. Sebaiknya gunakan alat yang terpisah/khusus.

PENGOLAHAN TEPUNG BERAS SEBAGAI MPASI

Bubur Tepung Beras Sari Jeruk ( 1 porsi)

* 20 gr Tepung Beras

* 200 ml air

* 2 sdm tepung maizena.

* ASI atau 6 sendok takar susu formula bubuk

* 50 ml air jeruk manis.

* Campur tepung beras, tepung maizena & air, aduk rata, jerang di atas api, aduk sampai mendidih, angkat.

* Masukkan ASI atau susu formula, aduk rata, tunggu sampai agak dingin.

* Tuangi air jeruk manis, hidangkan segera.

Bubur Tepung Beras dengan Pepaya ( 2 porsi)

* 40 gr Tepung Beras.

* 400 ml air

* ASI atau 12 sendok takar susu formula

* 50 gr Pepaya

* 1 sdm sari jeruk manis

* Campur tepung beras dengan sedikit air, aduk rata.

* Didihkan sisa air , Masukkan cairan tepung beras, aduk hingga kental, angkat.

* Tambahkan ASI atau susu formula, aduk rata, tunggu sampai agak dingin.

* Campur pepaya dengan air jeruk, blender, saring.

* Sajikan bubur dengan saus Pepaya.

Bubur Tepung Beras Merah dengan Jeruk ( 2 porsi)

* 40 gr Tepung Beras Merah

* 400 ml air

* ASI atau 12 sendok takar susu formula

* 100 ml sari jeruk manis

* Campur tepung beras merah dengan sedikit air, aduk rata.

* Didihkan sisa air, Masukkan cairan tepung beras merah, aduk hingga kental, angkat.

* Tambahkan ASI atau susu formula, aduk rata, tunggu sampai agak dingin.

* Sajikan bubur dengan saus jeruk.

Bubur Tepung Beras Isi Pisang ( 2 porsi)

* 30 gr Tepung Beras.

* 400 ml air.

* ASI atau 12 sendok takar susu formula.

* 50 ml air.

* 50 gr pisang ambon, hancurkan dengan garpu.

* Campur tepung beras dengan sedikit air, aduk rata.

* Didihkan sisa air, Masukkan cairan tepung beras, hingga kental, masukkan pisang masak sebentar, angkat.

* Tambahkan ASI atau susu formula, aduk rata, tunggu sampai agak dingin.

Bubur Tepung Beras Isi Sayuran ( 2 porsi)

Bubur :

* 40 gr Tepung Beras.

* 400 ml air

* Campur tepung beras dengan sedikit air, aduk rata.

* Didihkan sisa air , Masukkan cairan tepung beras, aduk hingga kental, angkat.

Sayuran :

* Kupas, cuci dan potong-potong. Potongan sayur secukupnya, masukkan ke panci. Airnya jangan penuh, cukup sepertiga saja. Kalau airnya menipis, ditambah saja. Jangan lupa, tutup pancinya rapat rapat, agar vitaminnya tak ikut terbang bersama uap air rebusan. Tambahkan air kaldu jika perlu.

* Sisa air rebusan bisa ditampung dalam gelas. Ini jaga jaga kalau bubur bikinan kita, kekurangan air, misalnya.

* Setelah empuk alias masak, blender saja sayuran tadi, sampai halus. Kalau kurang air, kucurkan saja air bekas rebusan yang ditampung di dalam gelas tadi

6 bulan – MAKANAN PADAT PERTAMA
Yang diberikan:
· ASI/ASI perahan PLUS
· SEREALIA: beras putih, beras merah, havermuth, kentang, kacang hijau
· SAYURAN: labu parang, ubi jalar, kentang, kacang hijau, labu, zucchini
· BUAH: pisang, alpukat, apel, pir

Tipe:
1 jenis makanan sebagai awalan.
Semi cair (dihaluskan atau dibuat puree)
Dimasak (kecuali buah tertentu, spt alpukat, dan pisang)

Frekuensi:
Pada minggu2 pertama sebaiknya diberikan satu kali sehari
Makan besar: 1-2 kali per hari
Cemilan: 1 kali per hari
ASI: kapan saja bila diminta atau formula umumnyasetiap 3-4 jam

Porsi:
Makanan: 1-2 ujung sendok teh pada awalnya,
bertahap tingkatkan sesuai bertambahnya usia dan minat bayi.

Keterangan:
- Untukmengetahui bayi alergi terhadap sesuatu makanan tertentu hal yang dilakukan adalah pengenalan satu jenis makanan dalam 3-4 hari..
- Bila satu hari saja sudah terjadi alergi misal sampai bentol2 hentikan kemudian ganti jenis makanan lain.
- Apabila pada awal pengenalan makanan padat pertama ini faeses bayi menjadi lebih keras dan bayi agak mengejan ketika BAB ini adalah hal yang wajar, karena pencernaan bayi sedang beradaptasi dengan asupan baru selain ASI
- Sebaiknya menyimpan rice cereal jangan terlalu lama. Paling lama adalah 2 minggu. Jadi sebaiknya sekali bikin jangan terlalu banyak.

Contoh menu
BUBUR SUSU (ASI) BERAS MERAH
cara membuatnya:
segenggam beras merah dicuci bersih lalu disangrai kemudian diblender halus. (kira2 aja yah ukurannya)
stelah jadi tepung.. tiap makan dd Ija diambilkan 11/2 sendok makan tepung beras merah beri sedikit air..jerang dengan api kecil.
stelah hangat2 kuku baru deh diencerkan dengan ASI..
Awalnya encer tambah hari ditambah kekentalannya..

BUBUR SUSU (ASI) KACANG IJO
cara membuatnya:
segenggam bkacang ijo dicuci bersih lalu disangrai kemudian diblender halus. (kira2 aja yah ukurannya)
stelah jadi tepung.. tiap makan dd Ija diambilkan 11/2 sendok makan tepung kacang ijo beri sedikit air..jerang dengan api kecil.
stelah hangat2 kuku baru deh diencerkan dengan ASI..

PUREE KENTANG ASI
kukus kentang ukuran sedang.
setelah matang hancurkan kemudian saring dengan saringan kawat.
encerkan dengan ASI…

BUBUR HAVERMUTH
haluskan havermuth dengan blender.
setelah menjadi tepung ambil 1-1/2 sendok makan havermut
beri sedikit air..jerang dengan api kecil.
stelah hangat2 kuku baru deh diencerkan dengan ASI..

SAUS APEL/PIR
Bahan:
1 buah apel manis (jangan yang hijau) atau 1 buah pir
Air secukupnya

Cara Memasak:
Kupas apel, buang bijinya lalu potong dadu.
Rebus dengan air (air sampai sedikit menggenangi apel) sampai apel empuk.
Tiriskan apel, jangan buang airnya.
Haluskan apel, gunakan sisa air rebusan untuk mengencerkan apel.

*ASI bisa diganti susu formula

7-8 bulan – MAKANAN SEMI PADAT

Yang diberikan:
· ASI/ASI perahan PLUS
· SEREALIA: lanjutkan pemberian beras merah, beras putih dan havermut. Perkenalkan maizena atau jagung
· SAYURAN: asparagus, wortel, bayam, brokoli, sawi,kembang kol, bit, lobak, kol
· BUAH: mangga, pir, peach, blewah, timun suri, jambu biji
· Biskuit bayi.
· DAGING & MAKANAN YG MENGANDUNG PROTEIN: ayam, sapi, hati ayam, tahu, tempe
· Pada akhir bulan kedelapan bisa dikenalkan produk olahan susu seperti keju chedar atau youghurt khusus bayi

Tipe:
1-2 macam makanan
Semi padat (haluskan dgn saringan kawat, puree)
Soft finger food (8 bln+)
Dimasak (kecuali buah tertentu, spt alpukat,semangka dan pisang)

Frekuensi:
Makan besar: 2 kali per hari
Cemilan: 1 kali per hari
ASI: kapan saja bila diminta atau formula umumnya setiap 3-4 jam
Porsi:
3 sampai 9 sendok makan cereal, untuk 2 sampai 3 kali pemberian makan
1 sendok teh buah, bertahap tingkatkan menjadi 1/4 sampai 1/2 cangkir untuk 2 sampai 3 kali pemberian makan
1 sendok teh sayuran, perlahan ditingkatkan menjadi
1/4 sampai 1/2 cangkir untuk 2 sampai 3 kali pemberian makan.
1 sendok teh makanan sumber protein, perlahan tingkatkan menjadi 2 sm untuk 2 kali pemberian makan

Keterangan:.
- Beberapa ahli gizi merekomendasikan agar sayuran diperkenalkan sebelum buah, karena buah yang rasanya manis akan membuat sayuran yang rasanya kurang manis menjadi tidak menarik untuk bayi.
- Mulailah dengan sayuran yang rasanya hambar seperti kentang, kacang hijau, labu, zucchini, baru kemudian perkenalkan buah seperti pisang, alpukat, apel, pir, blewah, timun suri.
- Berikan makanan tanpa tambahan gula atau garam. Bayi tidak membutuhkan tambahan gula atau garam. Menambahkan bahan-bahan tersebut tidak akan memperbaiki nilai nutrisi dari makanannya .Pemberian garam (yang mengandum sodium) terlalu dini kepada bayi bisa menyebabkan kerusakan pada ginjal. Selain itu kebisaan makan banyak mengandung garap bisa menyebabkan hipertensi
- Penyajian makanan sebaiknya terpisah antara cerealia, sayur, dan lauk.. supaya anak tidak eneg dengan makanan yang dicampur baur dan anak/bayi bisa lebih mengenal rasa asli makanan

Contoh menu
Sebagai awalan kenalkan satu persatu jenis makanan baik sayur maupun protein.
Idealnya dengan cara dikukus supaya kandungan gizinya tidak banyak yg ilang.
Jadi satu jenis lauk atau sayur dikukus kemudian diblender atau disaring (sebaiknya sih disaring saja supaya tidak terlalu halus sehingga sekaligus melatih anak untuk menggerakan rahangnya sekaligus merangsang otot wicaranya.

NASI TIM SARING POLOS
Bahan:
Beras putih atau merah segenggam
Air atau air kaldu secukupnya
Cara Memasak
Cuci berras sampai bersih
Beri air /kaldu secukupnya
Di-tim sampai matang
(bisa dimakan dengan sayur plus lauk pauknya)

BUBUR UBI JALAR
Bahan:
ubi jalar ukuran sedang
Kaldu ayam/sapi secukupnya
Cara Memasak:
Cuci bersih ubi jalar kukus sampai matang, kupas dan haluskan.
Campur dengan kaldu ayam/sapi, kekentalan sesuai kebutuhan.

BUBUR JAGUNG MANIS
Bahan:
1 buah jagung manis
air kaldu secukupnya
Cara memasak
Parut jagung manis kemudian rebus dengan air kaldu secukupnya
(bisa dimakan dengan puree wortel)

BUBUR LABU KUNING
Bahan:
1/4 labu kuning ukuran sedang, kupas, potong-potong
Kaldu ayam/sapi secukupnya

Cara Memasak:
Cuci bersih labu kukus sampai matang, haluskan.
Campur dengan kaldu ayam/sapi, kekentalan sesuai kebutuhan.

PURE Brokoli bisa juga kembang kol
Bahan:
Ambil beberapa kuntum brokoli bisa juga kembang kol
Air matang secukupnya
Cara Membuat:
Kukus sampai lunak lalu haluskan. Tambahkan air kaldu secukupnya.

PURE WORTEL
Bahan:
2 buah wortel ukuran sedang, kupas
Air matang secukupnya
Cara Memasak:
Kukus wortel sampai lunak lalu haluskan dengan diparut misalnya. Tambahkan air secukupnya.

Lama2 sayur2annya dicampur dengan sayuran lain ataupun dengan tahu/ temp spt

SAYUR BENING BAYAM OYONG
Bahan:
1/4 oyong
segenggam daunbayam
1/4 siung bawang merah
sdikit kunci dimemarkan
air secukupnya
Cara memasak
Rebus air dengan irisan bawang merah dan kunci sampai mendidih
Masukkan daun oyong. Tunggu sampe lunak kmudian masukkan daun bayam.. setelah mendidih diangkat
Untuk awalan bisa disaring setelah sayur matang atau setelah bebrapa waktu tidak perlu disaring melainkan bayam dan oyong dicincang halus sebelum direbus

BROKOLI TAHU PUTIH
Bahan
Brokoli beberapa kuntum
tofu atau bisa juga tahu putih ukuran sedang
1/4 siung bawang putih
kaldu sapi/ayam
sdikit keju parut
Cara memasak
Kukus brokoli dan tahu putih, saring atau bisa juga dicincang halus
Siram dengan kuah kaldu yang sudah diberi bumbu bawang putih

SAWI KEMBANG KOL
Bahan
Kembang kolbeberapa kuntum
2 lembar sawi (atau bs juga pok coy)
1/4 siung bawang putih
kaldu sapi/ayam
sdikit keju parut
Cara memasak
Kukus kembang kol dan sawi, saring atau dicincang halus
Siram dengan kuah kaldu yang sudah diberi bumbu bawang putih

SAYUR CAMPUR
Bahan:
1 buah wortel, kupas, potong-potong
1 buah kentang, kupas, potong-potong
2 sdm kacang polong (bisa diganti sayuran hijau lainnya, misalnya brokoli, zuchini, seledri, dll)
Kaldu ayam/daging secukupnya (hanya air rebusan ayam/daging, tanpa garam maupun bumbu penyedap lainnya)
Cara Memasak:
Rebus/kukus semua bahan sampai matang lalu haluskan.
Beri kaldu ayam/daging secukupnya.
Bubuhi keju parut sedikit saja.. (di akhir bulan kedelapan)

PEPES TAHU/TEMPE
Bahan
2 buah tahu atau 1 buah tempe ukuran sedang — haluskan
1 siung bawang putih haluskan
daun pisang
Cara memasak
Tahu/ tempe yang sudah dihaluskan campur dengan bawang putih
Bungkus dengan daun pisang
Kukus hingga matang

Tim Makaroni + macem2 topping

Car bikinnya seperti bikin nasi tim, makaroni dan air taruh di mangkuk
tahan panas, direbus di dalam air di panci lebih besar.

cara membuat:
1. tumis bawang bombay dan bawang putih, masukkan sayuran cincang,
pisahkan. Bila mau bisa diblender halus atau setengah halus, pisahkan.
2. panaskan kembali air kaldu, masukkan tumisan sayuran, makaroni,
ayam yang sudah dicincang, aduk hingga rata.
3. masukkan telur sambil diacak dalam kuah, tambahkan merica, pala,
susu dan keju, masak dengan api kecil hingga asat dan nyemek2(hihii…
tau kan maksudnya, bahasa mana ya nih?)
4. siap diantap. Ditaburi keju parut lebih enak lagi, nyam

Hihi… postingannya pasta melulu… ini rapelan kok, jadi ga tiap hari makan pasta, kadang diseling oatmeal, kentang atau jagung. Kalau nasi si menu makan siang tetap 1 kali sehari. Nasi merah pecah kulit lho….
Kali ini pastanya dicampur kuning telur rebus, soalnya kalau makan telur aku cuma mau putihnya, makanya sisa kuningnya diolah sama pasta ini deh.

bahan:
1/2 mangkuk bayi pasta rebus
1 kuning telur rebus
ssedikit merica bubuk
1 sdt butter
keju parut
wortel cincang rebus

cara membuat:
campur semua bahan, sajikan

bahan:
1/2 potong tahu putih, potong dadu
4 sdm daging cincang
2 siung bawang merah, iris tipis
2 siung bawang putih, iris tipis
1 ruas jahe, memarkan
1 lembar daun bawang, iris tipis

cara membuat:
1. tumis bawang sampai harum,
2. tambahkan daging cincang, tambahkan jahe, masak hingga matang(bisa dibantu sedikit air)
3. masukkan tahu, masak hingga tahu matang
4. masukkan saun bawang, tunggu sebentar, matikan
2. masukkan tahu da

Tags: nutrisi

Nyamm… pasta kali ini gurih banget deh, aku sampai protes karena sebagian diumpetin sementara aku masih pengin nambah. Itupun sarapannya mama udah aku embat, hehehe… makan terus…

Pasta Kuah Telur

bahan:
1 cup pasta(makaroni, fusili dan sejenisnya deh), rebus sampai empuk
1/2 bawang bombay kecil, cincang atau iris melintang
1 siung bawang putih kecil, cincang atau iris tipis
1 cup sayuran cincang(aku pakai wortel dan buncis)
1 potong dada ayam + 1 siung bawang putih direbus sampai matang, cincang ayam dan pisahkan kaldunya
1/2 cup susu cair
1 butir telur
seikit merica dan pala(dikiit ajah)
keju cheddar secukupnya

cara membuat:
1. tumis bawang bombay dan bawang putih, masukkan sayuran cincang, pisahkan. Bila mau bisa diblender halus atau setengah halus, pisahkan.
2. panaskan kembali air kaldu, masukkan tumisan sayuran, makaroni, ayam yang sudah dicincang, aduk hingga rata.
3. masukkan telur sambil diacak dalam kuah, tambahkan merica, pala, susu dan keju, masak dengan api kecil hingga asat dan nyemek2(hihii… tau kan maksudnya, bahasa mana ya nih?)
4. siap diantap. Ditaburi keju parut lebih enak lagi, nyammm

Es Vanilla

bahan:
400 ml susu cair full cream
2 sdm tepung maizena, dilarutkan dengan air
100 gr gula pasir
1 butir kuning telur
1/2 sdt vanilla essence

cara membuat:
1. masak susu dan gula dengan api kecil sambil diaduk
2. masukkan kuning telur kocok dengan cara dipancing(ambil sedikit susu dari panci, aduk dengan kuning telur sampai rata, baru masukkan kembali ke panci), masak hingga mendidih
3. masukkan maizena, vanilla essence, aduk rata, aduk2 sampai uap hilang
4. tuang susu ke dalam bowl, kocok dengan mixer sampai lembut
5. masukkan ke freezer hingga 1 jam atau sampai pinggirannya mengeras
6. keluarkan dari freezer, kocok lagi dan masukkan kulkas lagi.
7. ulangi proses di atas beberapa kali sampai menjadi es krim yang lembut

Kemarin mama cuma ngocok 3 kali dan belum sampai lembut kayak es krim, tapi rasanya enak banget deh. Lain kali mama bilang telurnya mau ditambah 1 dan pakai whipkrim cair supaya teksturnya lebih lembut.

Sayangnya, aku cuma kebagian sedikit, papa makan banyak banget, lupa tuh sama dietnya, padahal susu yang dipake punya aku, hi… makanya hari ini mama wanti2 mbah supaya es krimnya dikasih aku semua, takut nanti malem disikat papa lagi.

Mama janji mau bikin lagi yang lebih enak untuk aku, horeee…

Tags: nutrisi, es krim

Ini juga bekal yang dibawa ke ragunan.

bahan:
1 cup oatmeal
1 1/2 cup tepung terigu
1/2 cup gula pasir
1/4 cup minyak goreng/butter leleh/margarin leleh
2 sdt baking powder
1 butir telur
1 cup susu cair
choco chip secukupnya

cara membuat:
1. kocok telur, tambahkan susu dan minyak, aduk hingga larut dan rata
2. masukkan teoung, oatmeal, baking powder, aduk hingga rata
3. Tuang ke dalam loyang, beri chocolate chip di atasnya, panggang 20 menit

ni makanan sarapan tadi pagi

bahan:
1 cup fusili, rebus hingga empuk
1/2 cup udang kupas
2 potong labu parang(kurleb 100 gr deh)
1/2 cup susu cair
10 gr keju parut(mau lebih banyak juga enak)
1 siung bawang putih, iris tipis
1 sdm butter
1 cup air kaldu

cara membuat:
1. tumis bawang putih sampai harum, masukkan labu parang dan air kaldu, masak hingga empuk
2. haluskan labu tumis dengan blender, kembalikan ke wajan.
3. Masak saus labu dengan susu dan keju
4. tambahkan fusili dan udang, masak sampai matang sambil diaduk

Ini bekal yang kemarin dibawa buat makan siang di ragunan.

bahan:
dada dari 1 ekor ayam, potong kecil2
3 siung bawang putih, geprek
1/2 sdt merica bubuk
1 sdt garam
500 ml air

bahan saus:
2 buah tomat ukuran sedang, blender sampai halus
1 bh bawang bombay kecil, iris melintang
1/2 sdt garam
1/4 sdt merica bubuk
1/8 sdt pala bubuk
2 sdm margarin

cara membuat:
1. rebus ayam bersama bawang putih, merica dan garam sampai matang, tiriskan
2. panaskan margarin, masukkan bawang bombay, tumis sampai layu
3. masukkan tomat, tambahkan bumbu lainnya dan masak hingga mengental
4. masukkan ayam, masak hingga saus meresap. siap disajikan

Tags: nutrisi, ragunan

Kentang lagi…kentang lagi, tapi aku tak pernah bosan, hehehe… lahap teruus…

bahan:
3 buah kentang besar
1 buah wortel ukuran sedang, potong dadu kecil
6 buah buncis, iris halus
1 buah jagung manis, pipil/seset
1 batang bawang daun, iris halus
1 batang sledri, iris halus
1/4 bagian tahu putih, potong dadu kecil atau huncurkan
1 buah bawang bombay kecil, diced
1 siung bawang putih, diced
2 sdm butter
1 butir telur
50 ml susu cair full cream, boleh lebih sedikit biar creamy
50 gr keju parut(sisakan 1 sdm untuk taburan)
garam secukupnya(bila diinginkan)
1/2 sdt lada bubuk
sedikit pala bubuk(sedikiiit aja)

cara membuat:
1. Kupas kentang, potong2 jadi 3 bagian, kukus hingga matang dan haluskan saat masih panas.
2. tambahkan susu cair dan keju parut, aduk sampai rata, pisahkan
3. panaskan butter, tumis bawang bombay dan bawang putih, masukkan sayuran, tahu, lada, pala, garam(bila ingin asin), masak hingga matang.
4. tambahkan telur, bisa dikocok dulu atau langsung ke wajan, tapi harus cepet diaduk. Masak hingga matang semua.
5. siapkan wadah tahan panas, pyrex atau loyang kecil saja. Mama pakai loyang 10×15 karena pyrexnya ga ada yang kecil. Ratakan setengah bagian kentang di alas wadah, beri isi tumisan sayur, tutup lagi dengan kentang
6. taburi keju parut, panggang 30 menit, siap disajikan.

Selama ini aku suka banget sama makaroni, tapi makaroni sarapanku tadi pagi ini bener2 lezat tiada tara deh, sampai2 jatah yang harusnya jadi sarapan mama aku habisin juga. Kata mama, biasanya mama bikin cara begini untuk makaroni jualan, huuu… kenapa baru sekarang dibikinin buat anaknya. Beda sedikit sih, kalau untuk dijual makaroninya dipanggang.

bahan:
75 gr makaroni, rebus hingga lunak
50 gr wortel
1 ptg gdaging ayam bagian dada, rebus hingga lunak, cincang simpan kaldunya
10 gr keju parut
1/2 bawang bombay ukuran kecil
1 siung bawang putih ukurankecil
1/2 sdt merica bubuk
1/8 sdt pala bubuk
2 sdm butter untuk menumis
100 cc kaldu ayam
1 buah daun bawang, iris halus

cara membuat:
1. tumis bawang putih dan bombay, masukkan wortel, masak hingga lunak, dinginkan, blender halus
2. rebus kembali makaroni dan ayam cincang dalam kuah kaldu, masukkan saus wortel, tambahkan keju parut dan daun bawang, masak hingga kental.
3 sajikan. Buat aku, mama tambahin topping cincangan kacang merah rebus, jadi tambah legit

Oiya, sebenarnya untuk poin 2, mama penginnya ditambah susu juga, tapi di rumah lagi kehabisan, jadi nanti kalau bikin lagi mama mau ganti setengah air kaldunya sama susu cair, pasti lebih nyammmm…

bahan:
1/2 buah tomat, cincang
dua ruas jari bit, cincang
bombay
olive oil
1 cup air(kaldu juga boleh)

cara membuat:
tumis bombay dengan olive oil sampai harum, tambahkan air
masukkan tomat dan bit masak hingga lunak

Bisa ditambahkan daun bawang dan sledri lalu masak sebentar lagi untuk mematangkan.
Juga ok kalau ditambah udang/ikan/ayam/daging.

Punyaku nggak pakai karena di rumah lagi nggak ada apa2…

Mama pengen banget aku bisa makan biskuit atau kukis, tapi rata2 biskuit bayi pakai gula, garam dan bahan-bahan lain yang mama nggak yakin baik buat aku atau nggak. Jadi mama eksperimen deh pakai bahan2 yang udah pernah aku coba. Setelah berkali2 nyoba, dari yang terlalu keras, agak keras, empuk sampai empuk banget, akhirnya mama nemu yang pas. Yah, ini yang keenam lah. Aduuh, mamaku pantang menyerah, semalam aja sampai jam setengh 2.

My cookies

Bahan:
25 gr havermut, dimill biar halus
1 sdm tepung maizena
2 sdm butter cair
100 ml air es — ini nggak kepakai semua kok, tapi maam lupa ngukur sisanya

Cara membuat :
campur havermut dan maizena sampai rata
tambahkan butter, aduk rata
tambahkan air sedikit demi sedikit sampai adonan tidak lengket dan mudah dibentuk bola
bentuk bola dan pipihkan(atau mau dibentuk macem2, bisa aja kok, pakai cetakan juga bisa)
Panggang kurleb 25 menit atau hingga kecoklatan
angkat, biarkan dingin dan mengeras, lalu masukkan toples, tutup rapat dan bisa dimakan sewaktu2
kalo mau dilarutkan dengan asi juga enak

Bahan (ukurannya disesuaikan aja ya…):
Brokoli, cincang kasar — mama pakai 3 kuntum
Wortel, potong dadu kecil — mama pakai dua ruas jari
daun bawang, iris tipis — mama pakai kurleb 5 cm
daging sapi, rebus dan cincang atau iris tipis (airnya bisa disimpen/ dibekuin dalam plastik kecil2, tinggal dipake kalo butuh kaldu sapi)
olive oil untuk menumis
100 ml air
1 kuning telur

Cara membuat:
Tumis semua bahan dengan olive oil sampai layu
tambahkan air (kaldu juga boleh)
ambil sedikit air tumisan untuk melarutkan kuning telur (atau kuning telurnya mau langsung diacak di saayurannya juga boleh, terserah ajah…)
masak sampai mendidih lagi.
Oiya, kalau mau lebih creamy, bisa ditambah sedikit maizena yang sudah dilarutkan dengan air dingin.

Tags: mpasi

Kemarin aku dibautkan sup tomat sama mama, seger banget.

Sup Tomat ala mamanya Damai

bahan:
1/2 bh tomat potong dadu
5 cm daun bawang, iris tipis
bawang bombay sedikit aja, cincang
200 cc air rebusan kacang hijau dan kacang merah

cara membuat:
semua bahan direbus sampai matang, trus siap disantap deh… hmmm, seger banget deh!

Oiya, kacang ijo dan kacang merahnya bisa dipakai untuk olahan lain, misalnya untuk mashed potato atau dimasukin aja ke supnya sekalian.
Hari ini mama buatin aku sup lagi untuk makan siang, tapi di dalamnya plus kacang merah cincang dan tahu.

Tags: mpasi

adi pagi aku dibuatin sarapan yang yummy banget. Aku makan sampai tandas!

Green Bean Mashed Potato

bahan:
1 bh kentang sedang
1 sdt butter
1 sdm kacang hijau, kukus sampai matang
sepotong tahu(ukuran kira2 aja), potong kecil2

cara membuat:
Lumat kentang dan butter.
Campurkan kacang hijau dan tahu, aduk sampai rata.
Halus kasarnya disesuaikan aja ya…

Hmm…

Kemarin sore aku dibikinin mama masakan ini, lezaat. Aku doyan banget.
Tadinya mama pengen kasih lagi hari ini, tapi sejak mulai sabtu siang aku batuk pilek. Nah, sabtu paginya aku kenalan sama udang kan, jadi mama khawatir aku alergi. Padahal biasanya alergi udang tuh kan efeknya ke kulit, merah2 atau gatal gitu. (Yang jelas gatal2 sih mama. Jarinya pada bruntusan tuh. Mama juga nggak ngerti, selama ini oke2 aja makan udang)
Nah, mama mau cek aja, alergi udang atau bukan jadi siang ini coba dihentikan makan udangnya, cuma dikasih air rebusan udang buat papa tadi pagi. Lha, bukannya sama aja makan udang ya ma?

Tapi aku tetep mau share resepnya nih, ukurannya pakai kira2 sendiri ya… mamaku pakai aliran sesat katanya, soalnya bikinnya sedikit cuma buat aku. (Hihi… padahal papa protes lho, kalo enak kenapa cuma Damai yang dibikinin, papa kan juga mau…)

Bahan:
Brokoli
Udang, kupas dan cincang
Bawang bombay dicincang
Unsalted Butter/olive oil untuk menumis (mama pakai dua2nya sedilit2)

Cara :
Panaskan butter kemudian tumis bawang bombay sampai layu dan harum
Masukkan udang kemudian brokoli.
Tambahkan kaldu udang dan masak hingga matang

Kaldu udang :
Mama bikin dari kepala dan kulit udang yang dicuci bersih terus direbus sampai mendidih. Saring dan masukkan ke plastik kecil2 trus simpan di freezer. Nah, sewaktu2 butuh kaldu bisa dipakai tuh. Mama suka pakai juga untuk kuah makanku.

Selamat mencoba ya…

Hari ini sungguh berbeda dari hari-hari kemarin. Tentu saja, karena kata mama mulai hari ini, aku tidak hanya minum ASI. Sudah sejak beberapa hari lalu mama bilang sama aku kalau hari selasa tanggal 17 Oktober aku akan belajar makan. Semalam juga mama bilang lagi,”Damai, besok Damai mulai makan ya, makannya yang lahap, tapi jangan lupa, minumnya tetap ASI ya…”

Nah, tadi seperti biasa aku bangun lebih dahulu daripada mama dan papa. Mama mengeluarkan hadiah dari teman kantor mama yang sudah 6 bulan tersimpan. Hadiah itu adalah stroller yang dibawakan untuk aku waktu usia 3 hari. Kenapa ya, baru dipakai sekarang? Kata mama sih, itu stroller untuk usia mulai 6 bulan. Aku diajak papa keluar, sementara mama menyiapkan bubur susu untukku.

Karena baru pertama, mama bingung juga dengan ukuran tepung beras yang dimasak. Satu sendok makan munjung ternyata jadi banyak sekali. Akhirnya cuma separuh yang disiapkan untuk aku. Sisanya dicampur sama oatmeal sarapan papa mama. Hihi… kita makannya sama ya pa, ma…

Mama mencampurkan ASI di bubur susu beras merah itu dan papa menyiapkan kursi makanku. Kursiku diletakkan di atas kursi, jadi aku duduk di kursi tinggi, hehehe…

Setelah semua siap, mama berdoa dalam hati untukku, ah, mama… kenapa aku nggak diajak berdoa seperti biasa kalau aku mau tidur dan bangun tidur?

Mungkin mama grogi, sampai-sampai tanganku juga nggak dicuci dulu. Untung mama nggak lupa cuci tangannya yah…

Suapan pertama…. aku masih bertanya-tanya, ini apa ya… sambil memainkan sendok dan mangkuk kosong di depanku.

suap kedua, aku mulai menikmati…sampai suap keenam.

Selanjutnya aku mulai melet-melet dan tidak semangat. Mama tuh lupa kali ya… aku kan habis minum ASI satu setengah jam yang lalu.

Papa ambil gambarku sambil tertawa-tertawa. Mama yang melihat gelagat aku nggak tenang langsung menghentikan setelah suap kesepuluh. Mama bilang papa,”yah, ini kan seremoni ya… supaya mama bisa kasih Damai suapan pertama, Damai harus makan pagi pagi, padahal mungkin belum lapar. Makan lagi besok siang ya….”

Begitulah acara makanku. Selanjutnya mama siap-siap ke kantor dan aku mandi sama mbah. Mama memang nggak ambil cuti karena mau cuti agak panjang akhir tahun nanti. Untung papaku juga libur, jadi mama bisa dianter ke kantor dan aku nggak dipaksa makan lebih pagi lagi, hehehe…

Besok, aku mau makan lagi ah….

Oiya, foto-fotonya ga bisa diupload sekarang kata mama, ga ada kabel datanya….

TIM IKAN ISI WORTEL

Bahan:
50 gr fillet ikan kakap, haluskan
50 gr wortel, parut kasar
100 gr labu kuning, parut kasar
100 gr kentang, parut kasar
1 butir telur
25 gr keju parut
50 cc kaldu sayuran (secukupnya)

Cara Membuat:
1. Campur semua bahan, kecuali keju, lalu aduk hingga rata.
2. Bagi dua dan taruh dalam mangkuk tahan panas yang telah diolesi margarin, taburi keju, dan tutup dengan kertas aluminium.
3. Taruh di wadah tahan panas yang lebih besar dan isi dengan sedikit air. Panggang di oven hingga matang.

Catatan:
Tim ini dapat juga dimasak dengan cara: taruh campuran bahan di panci kecil, kemudian masak di atas panci yang lebih besar yang berisi air.

Untuk: 2 porsi

TIM TEMPE BROKOLI

Bahan:
40 gr beras
40 gr tempe, rebus, haluskan
50 brokoli, cacah halus
20 gr teri nasi tawar, sangrai, haluskan
500 cc kaldu ayam
1/4 sdt garam
2 sdt minyak

Cara Membuat:
1. Masak beras dalam 250 cc kaldu hingga setengah matang. Angkat. Tambahkan bahan lain dan sisa kaldu, kecuali brokoli, aduk rata.
2. Taruh di mangkuk tahan panas dan tim (rebus dalam panci yang lebih besar yang berisi air).
3. Sejenak sebelum diangkat, tambahkan potongan brokoli. Teruskan mengetim hingga matang. Sajikan selagi hangat.

Untuk: 2 porsi

PUDING ROTI MENTEGA

Bahan:
2 lembar roti tawar putih
2 sdm mentega
6 sdm susu formula 2, seduh dalam 300 cc air hangat
2 butir telur
1 sdm gula castor
1/4 sdt vanili bubuk

Cara Membuat:
1. Olesi roti dengan mentega hingga rata. Potong dadu.Taruh dalam wadah tahan panas yang telah diolesi margarin.
2. Kocok telur dan gula castor hingga memutih, tambahkan susu, aduk terus, lalu tambahkan vanili. Tuang ke dalam roti, taruh di atas wadah tahan panas yang lebih besar dan isi dengan air. Panggang di oven hingga matang.

Untuk: 2 porsi