Published by the World Health Organization in collaboration with UNICEF.

ind published by: Semarang : Kelompok Study dan Pengembangan Kesehatan Komunitas (KSPKK-UNDIP).

A practical, straightforward guide to the safe and healthy weaning of babies, particularly in cases where families have little money to spend on food. Addressed to community health workers, the book translates a wealth of scientific knowledge about the nutritional needs of infants into clear instructions concerning such questions as the best time to start weaning, the nutritional value of food groups, the importance of hygienic food preparation and storage, and the safe and nutritional use of local staples and family food. Throughout the book, advice and instructions respond to conditions, particularly in developing countries, that are known to increase the vulnerability of weaning infants to infections and malnutrition. The most extensive chapter concentrates on the selection and preparation of weaning foods. Illustrations, worksheets, and simple didactic messages are used to encourage understanding of nutritional needs during weaning, the place of different food groups in a healthy diet, and the ways that these foods can be prepared to ensure their safety for infants. In view of the emphasis on foods that are both readily available and inexpensive, the chapter also provides instructions for the preparation of four different weaning mixes based on the local staple. Other chapters extend advice for the hygienic preparation and storage of weaning foods, including tips for devising storage facilities from household items.

chi eng fre.

eth ind nep.

WHODOC

WHO monograph

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