From 1 to 3 years
Features of supply of young children due to the fact that the ongoing transition from milk feeding to the food plant and animal origin, and the transition to a mixed and solid foods that require chewing, increased need for calories and protein; expanded diet, food becomes more diverse, and formed a stereotype rhythm of food, taste habits. Increasing daily amount of food: up to 1,5 years - 1100-1200 ml, from 1,5 to 3 years - 1500-1600 ml. Changing the multiplicity of meals and distribution of their calories.
Changing range of products used for the preparation of tasty main dishes: meat should be preferred turkey, rabbit, beef, but you can use lamb and lean pork. Children under 3 years old can not give the meat of ducks and geese from the high content of high-melting fats. The fish (sea, river, but low-fat) should be used in children's diets 1 - 2 times a week. Daily amount of fish is 30 g / day., But how to cook a dish from so many fish it is impossible, the weekly rate (210 g) to be distributed at 2-3 reception. For fish dishes, you can use any type large malokostistoy lean fish, but safer to use fish fillets. Eggs are rich in protein with an optimal amino acid composition, fat, lecithin, salts of calcium, phosphorus, iron, copper, iodine, vitamins B, D, E, offer children no more than 1 item in 2 days. Eggs in the dishes, you can use every day, as the quantitative portion of the eggs in dishes and products, prepared with their presence is necessary, is very small, about 1 / 10 of the eggs. Grain side dishes for the children of this age should be prepared from buckwheat, rice, corn grits. Recommended viscous porridge, and if the child does not like porridge based on them can be prepared in casseroles, meat balls or patties. New dishes made of flour - is pancakes and fritters. Children older than 2 years can indulge pasta, but not more than 2 times per week, and give preference to vegetables. Should make extensive use of vegetables, not only for cooking first, and main dishes. Early childhood should receive daily 200 grams of vegetables (cabbage, carrots, beets, greens, cucumbers, tomatoes), and potato no more than 120 g. This limitation of potatoes in the diet is necessary because it is vysokouglevodistym (starchy) foods, excessive consumption is not desirable for children of all ages. Dishes from legumes (peas, beans) can not give more 1-2 times a week, as these products are "heavy" for the children's bowels. Beans contain crude fiber, which is poorly digested and may cause bloating in the child. Cooking food. All dishes are prepared only in boiled, stewed, and as a couple. In view of the ability to chew food texture becomes more dense. Children up to 1,5 letpischa prepared in shabby form. After 1.5 years, it should be thick - slices of various sizes. At the same time do not forget to focus on the tastes and preferences of the baby. Kashi preparing tenderized. Instead of mashed vegetables are offered in fire form. Meat souffle should be replaced by burgers, meat balls, meatballs. Among the new dishes for the children after 2 years are meat casseroles. It is composed of boiled meat, various vegetables, rice, pasta. Salads kids to 1,5-2 years offered rubbed on a fine grater, and after that age - finely chopped. The fish can boil, stew in their own juice with a small amount of fat or fish broth or with carrots and onions. By 3 years of a child is completely converted to a common table, with the difference that food is prepared with a gentle heat treatment, ie preferred boiling, stewing, cooking for a couple. Excluded sharp seasonings and spices. As a seasoning, you can use dill, parsley, onion, garlic, spinach. Do not teach your child at an early age to abuse the salt, the food should be slightly nedosolennoy - the daily need of salt a child under 1 year of 0.35 g and for children over 1 year - 0,5, the distribution of food during the day. Products that are rich in protein and extractives, as well as providing stimulating effect on the digestive tract (stimulates digestive processes), they include meat and fish broth, raw vegetables and vegetable broths, milk products, fruits and berries, as well as dishes from them, it is advisable provide breakfast and lunch. At dinner, should offer cereals, vegetables and dairy products. In the diet must be hot meals.
Meat (beef) - 50 g, white bread - 10 g, milk - 10 ml, butter - 2 g salt. Prepared meat and bread soaked in milk twice mince, add butter, salt, beat well, molded patties and cook them for a couple for 20-25 minutes.
Meat (beef) - 90 g, -15 ml of broth, buckwheat - 25 g, butter - 3 g, salt. Lean, already boiled the meat clean from the films, double mince, add hot water (broth) and boiled for 5 minutes. Buckwheat to sort, wash, cover in boiling water, add salt and cook, stirring occasionally, until thickens (20 minutes), then add the butter and meat broth, bring a dish in the oven until fully cooked (5-7 minutes).
Meat - 70 g bread - 10 g, egg whites - 1 teaspoon butter - 5 g, salt. Meat rinse under running water, cleaned of tendons and films, cut into small pieces and mince. Bread soaked in a little cold water, wring out, mix with minced meat, this mass miss again in a meat grinder with a fine mesh, add salt. Protein of an egg well beat up and add to stuffing. To cut in the form of minced meat balls (meatballs), put on a greased pan, pour a little cold stock or water, cover with oiled paper and a lid or foil and place in a not very hot (100-150 ° C) oven for 20-30 minutes. Serve with potato or carrot puree.
At 50 grams of beef (chicken or fish) - 15-20 g of white bread, 1 egg, 1 teaspoon butter and salt. At 200 g potato puree - 3 tbsp. tablespoons milk and 1 / 2 teaspoon butter, salt. 50 g pulp beef (chicken, fish) slices, skip twice through a meat grinder with 15-20 g of dry white bread soaked in milk (you can also rub this mass through a fine sieve), salt and dilute with milk until thick gruel, then add 1 / 2 raw egg yolks and hard frothed protein, stir gently upwards, lay in a small cup (aluminum, enamel, or porcelain), thickly smeared with oil and sprinkle with breadcrumbs screened, top to cover the circle of oiled paper or foil, lower the cup in a pot, filled to half of boiling water, cover the pan with a lid and put it on the stove. After 40-50 minutes, remove the pudding and serve with mashed potatoes.
Nutritional status of children of preschool age difference of the relative decrease in the child's needs in calories and protein (per 1 kg body weight) and an increase in the proportion of plant proteins and fats, and increasing the proportion of carbohydrates in the daily diet. Children 3-7 years should be offered food 4 times a day. Hours of feeding, as well as children 1-3 years old, must be constant, which contributes to a better appetite. The distribution of the energy value of diet on food intake for children 3-7 years as follows: breakfast and dinner - 25% of daily caloric diet, dinner - 35-40%, mid-morning snack - a light - 10-15%
Menu children after 3 years of growing both through the inclusion of new food products, and by changing technology and the diversity of cooking and you can make almost all products (except for the sharp spices and mushrooms). However, meat, vegetables, canned fish, smoked, salted encouraged to offer children only occasionally for added variety in the menu. The range of meat dishes in the preschool age can also be expanded. To improve the taste of a dish of baby food than were used in early leafy greens can be occasionally in small quantities to use pepper. For children 6-7 years of sauces can be a bit sharper. For example, tomato and sour cream or onion. However, sharp condiments and sauces are also better not to offer, children do not recommend vinegar. Are useful onion and garlic in small amount of thermally processed, ie, are part of the finished dish. Widely be used for cooking vegetables, casseroles and vegetable cutlets. Of the cereals with 5-7 years are encouraged to include wheat and barley, the envelope which contains coarse fiber, which is important for normal functioning of the digestive tract. Meals with a high content of fat children are contraindicated, especially in the evening, because they do not have time to digested before a night's sleep, during which gastric secretion is almost entirely (90%) terminated. In connection with that eaten during dinner meals will linger in the stomach, and consequently, a digestive processes may lead to a feeling of heaviness in the stomach, breaking the evacuation of food and sleep disorders.
Heart of beef - 70 g carrots - 5 g, onions - 10-15 g, vegetable oil - 3 g, tomato paste - 3 g, sour cream - 15 g, wheat flour - 1,5 g, butter - 1, 5 g, garlic - 1 g potatoes - 100 g, salt. Offal (beef heart), boil until cooked, cut into pieces, add the fried carrots, add sauce and simmer 15-20 minutes. Before the end of quenching add garlic. To prepare the sauce in the fried onion add tomato paste, flour, water, sour cream and cook on low heat for 10 minutes. Serve with boiled potatoes.
Potatoes - 200 g, dried milled - 5 g, butter - 10 g sour cream - 20 g, 1 egg, salt. Potatoes cook "in uniform" in salted water, clean, hot rub through a sieve, add salt and mix well with melted butter and beaten egg (3 / 4). Prepared to put weight on the pan, greased and sprinkled with breadcrumbs screened, top to lubricate the remaining eggs (1 / 4 part) mixed with 1 teaspoon sour cream, and bake in oven for 15 minutes. Serve with sour cream, cream or tomato sauce.
Potatoes - 200 g, wheat flour - 3 grams (slightly less than half a teaspoon), vegetable oil - 2.5 grams (1 / 2 teaspoon) egg - 1 / 4 pcs., Salt. Potatoes are boiled in salted water "in uniform", peel, rub through a sieve or a hot mince, or crush with a fork. Adding an egg, a little salt, mix well, to cut the received weight to the chops and bake in the oven. Serve with cream or milk sauce. For milk sauce fried in butter flour diluted with hot milk and cook for 5-7 minutes. Sour cream sauce prepared as follows: flour, lightly fried, diluted with boiled water, pour the boiling cream and cook for 5-6 minutes.
White cabbage - 250 g apples - 100 g, 1 egg, semolina - 25 g, dried breading - 10 g vegetable oil - 5 g, salt. Boil cabbage leaves in boiling water, cool. Apples are washed, peeled and cored, skip along with cabbage through a meat grinder. In the received weight to add an egg, semolina, a little salt, stir, molded patties, roll them in breadcrumbs and fry in vegetable oil.
At 50 g of cabbage - 30 g beef pulp, 1 tbsp. Spoon rice, 5 g of onion, 1 / 2 tbsp. tablespoons vegetable oil 1 / 4 eggs, salt. On the sauce - 1 teaspoon butter and sour cream, 1 / 2 teaspoon of flour and tomato paste, 1 / 4 teaspoon sugar. Cut off the hard parts of large cabbage leaves, lower leaves in boiling water, boil and discard in a sieve. Meat mince and combine with boiled rice, fried in vegetable oil, onions and chopped eggs, salt. Put the stuffing in the middle of a cabbage leaf, wrap it, roll in flour and bread and fry in butter, then put into a shallow pan, pour tomato sauce and cook in oven for 30-40 minutes (200 ° C) (portion - 2 pcs.)
Meat (beef) - 80 g potatoes - 150 g, onions - 10 g carrots - 30 g green peas - 15 g of tomato paste - 1 / 2 teaspoon butter - 1 / 2 teaspoon butter Vegetable - 1 / 2 teaspoon salt. Carrots cut into sticks, onion finely shred, pour hot water and cook under a lid on low heat until half (30-40 minutes), add salt, add green peas (canned) and cook until done (30-40 minutes). Boiled meat cut into pieces, pour hot water, add a little roasted potatoes, cut into large chunks, bring to half, to connect with vegetables, add tomato paste and cook for a further 10-15 minutes.
Recipes
Steam beef cutlets
Meat (beef) - 50 g, white bread - 10 g, milk - 10 ml, butter - 2 g salt. Prepared meat and bread soaked in milk twice mince, add butter, salt, beat well, molded patties and cook them for a couple for 20-25 minutes.
Meat soup with buckwheat
Meat (beef) - 90 g, -15 ml of broth, buckwheat - 25 g, butter - 3 g, salt. Lean, already boiled the meat clean from the films, double mince, add hot water (broth) and boiled for 5 minutes. Buckwheat to sort, wash, cover in boiling water, add salt and cook, stirring occasionally, until thickens (20 minutes), then add the butter and meat broth, bring a dish in the oven until fully cooked (5-7 minutes).
Meat balls
Meat - 70 g bread - 10 g, egg whites - 1 teaspoon butter - 5 g, salt. Meat rinse under running water, cleaned of tendons and films, cut into small pieces and mince. Bread soaked in a little cold water, wring out, mix with minced meat, this mass miss again in a meat grinder with a fine mesh, add salt. Protein of an egg well beat up and add to stuffing. To cut in the form of minced meat balls (meatballs), put on a greased pan, pour a little cold stock or water, cover with oiled paper and a lid or foil and place in a not very hot (100-150 ° C) oven for 20-30 minutes. Serve with potato or carrot puree.
Pudding of meat, chicken or fish
At 50 grams of beef (chicken or fish) - 15-20 g of white bread, 1 egg, 1 teaspoon butter and salt. At 200 g potato puree - 3 tbsp. tablespoons milk and 1 / 2 teaspoon butter, salt. 50 g pulp beef (chicken, fish) slices, skip twice through a meat grinder with 15-20 g of dry white bread soaked in milk (you can also rub this mass through a fine sieve), salt and dilute with milk until thick gruel, then add 1 / 2 raw egg yolks and hard frothed protein, stir gently upwards, lay in a small cup (aluminum, enamel, or porcelain), thickly smeared with oil and sprinkle with breadcrumbs screened, top to cover the circle of oiled paper or foil, lower the cup in a pot, filled to half of boiling water, cover the pan with a lid and put it on the stove. After 40-50 minutes, remove the pudding and serve with mashed potatoes.
From 3 to 7 years
Nutritional status of children of preschool age difference of the relative decrease in the child's needs in calories and protein (per 1 kg body weight) and an increase in the proportion of plant proteins and fats, and increasing the proportion of carbohydrates in the daily diet. Children 3-7 years should be offered food 4 times a day. Hours of feeding, as well as children 1-3 years old, must be constant, which contributes to a better appetite. The distribution of the energy value of diet on food intake for children 3-7 years as follows: breakfast and dinner - 25% of daily caloric diet, dinner - 35-40%, mid-morning snack - a light - 10-15%
Menu children after 3 years of growing both through the inclusion of new food products, and by changing technology and the diversity of cooking and you can make almost all products (except for the sharp spices and mushrooms). However, meat, vegetables, canned fish, smoked, salted encouraged to offer children only occasionally for added variety in the menu. The range of meat dishes in the preschool age can also be expanded. To improve the taste of a dish of baby food than were used in early leafy greens can be occasionally in small quantities to use pepper. For children 6-7 years of sauces can be a bit sharper. For example, tomato and sour cream or onion. However, sharp condiments and sauces are also better not to offer, children do not recommend vinegar. Are useful onion and garlic in small amount of thermally processed, ie, are part of the finished dish. Widely be used for cooking vegetables, casseroles and vegetable cutlets. Of the cereals with 5-7 years are encouraged to include wheat and barley, the envelope which contains coarse fiber, which is important for normal functioning of the digestive tract. Meals with a high content of fat children are contraindicated, especially in the evening, because they do not have time to digested before a night's sleep, during which gastric secretion is almost entirely (90%) terminated. In connection with that eaten during dinner meals will linger in the stomach, and consequently, a digestive processes may lead to a feeling of heaviness in the stomach, breaking the evacuation of food and sleep disorders.
Recipes
Giblets in a sauce with boiled potatoes
Heart of beef - 70 g carrots - 5 g, onions - 10-15 g, vegetable oil - 3 g, tomato paste - 3 g, sour cream - 15 g, wheat flour - 1,5 g, butter - 1, 5 g, garlic - 1 g potatoes - 100 g, salt. Offal (beef heart), boil until cooked, cut into pieces, add the fried carrots, add sauce and simmer 15-20 minutes. Before the end of quenching add garlic. To prepare the sauce in the fried onion add tomato paste, flour, water, sour cream and cook on low heat for 10 minutes. Serve with boiled potatoes.
Potato Casserole
Potatoes - 200 g, dried milled - 5 g, butter - 10 g sour cream - 20 g, 1 egg, salt. Potatoes cook "in uniform" in salted water, clean, hot rub through a sieve, add salt and mix well with melted butter and beaten egg (3 / 4). Prepared to put weight on the pan, greased and sprinkled with breadcrumbs screened, top to lubricate the remaining eggs (1 / 4 part) mixed with 1 teaspoon sour cream, and bake in oven for 15 minutes. Serve with sour cream, cream or tomato sauce.
Potato Cutlets
Potatoes - 200 g, wheat flour - 3 grams (slightly less than half a teaspoon), vegetable oil - 2.5 grams (1 / 2 teaspoon) egg - 1 / 4 pcs., Salt. Potatoes are boiled in salted water "in uniform", peel, rub through a sieve or a hot mince, or crush with a fork. Adding an egg, a little salt, mix well, to cut the received weight to the chops and bake in the oven. Serve with cream or milk sauce. For milk sauce fried in butter flour diluted with hot milk and cook for 5-7 minutes. Sour cream sauce prepared as follows: flour, lightly fried, diluted with boiled water, pour the boiling cream and cook for 5-6 minutes.
Cutlets cabbage with apples
White cabbage - 250 g apples - 100 g, 1 egg, semolina - 25 g, dried breading - 10 g vegetable oil - 5 g, salt. Boil cabbage leaves in boiling water, cool. Apples are washed, peeled and cored, skip along with cabbage through a meat grinder. In the received weight to add an egg, semolina, a little salt, stir, molded patties, roll them in breadcrumbs and fry in vegetable oil.
Holubtsi
At 50 g of cabbage - 30 g beef pulp, 1 tbsp. Spoon rice, 5 g of onion, 1 / 2 tbsp. tablespoons vegetable oil 1 / 4 eggs, salt. On the sauce - 1 teaspoon butter and sour cream, 1 / 2 teaspoon of flour and tomato paste, 1 / 4 teaspoon sugar. Cut off the hard parts of large cabbage leaves, lower leaves in boiling water, boil and discard in a sieve. Meat mince and combine with boiled rice, fried in vegetable oil, onions and chopped eggs, salt. Put the stuffing in the middle of a cabbage leaf, wrap it, roll in flour and bread and fry in butter, then put into a shallow pan, pour tomato sauce and cook in oven for 30-40 minutes (200 ° C) (portion - 2 pcs.)
Meat boiled with vegetables in sauce
Meat (beef) - 80 g potatoes - 150 g, onions - 10 g carrots - 30 g green peas - 15 g of tomato paste - 1 / 2 teaspoon butter - 1 / 2 teaspoon butter Vegetable - 1 / 2 teaspoon salt. Carrots cut into sticks, onion finely shred, pour hot water and cook under a lid on low heat until half (30-40 minutes), add salt, add green peas (canned) and cook until done (30-40 minutes). Boiled meat cut into pieces, pour hot water, add a little roasted potatoes, cut into large chunks, bring to half, to connect with vegetables, add tomato paste and cook for a further 10-15 minutes.
