The 5 basic recommendations of the World Health Organization for safe and proper nutrition are as follows:
1.Be clean
2.Use safe water and fresh ingredients
3.Do not bring raw and cooked foods into contact with each other
4.Cook correctly
5. Store food at safe temperatures
NUTRITION AND CLEANING
*The clothes and hands of the person preparing food for the baby should be clean and their nails should not be long.
*Before starting to prepare food and before feeding the baby, hands should be washed with soap and water for at least 20 seconds.
*The environment in which food is prepared must be clean.
*Clean water should be used in the preparation of food.
*The containers and equipment used during feeding should be made of materials such as steel, glass or porcelain to ensure ideal cleanliness. Plastic containers should not be used due to the risk of chemical pollution (contamination of toxic substances that harm human health).
*Fruits and vegetables should be washed in plenty of water, and cooking and storage methods suitable for the foods to be cooked should be used.
*When washing in plenty of water, add the washing water. Bleach should not be used.
*Contact with raw chicken, red meat and raw fish All surfaces and equipment should be cleaned and disinfected with plenty of hot detergent water after each use.
FOODS PREPARATION
*Ready-made and packaged products should not be preferred in baby nutrition.
*Babies should be given freshly prepared vegetables that are not bruised or bruised.
*All vegetables and fruits should be consumed in season and when they are abundant.
*It would be appropriate to keep leafy plants in the washing water for a while. For example: Vegetables such as spinach and chard, 2-3 l After placing it in a liter of water, add 2 tablespoons of vinegar and let it sit for 15 minutes.
*Plucking vegetables such as spinach, purslane and lettuce by hand rather than using a knife to chop them minimizes vitamin losses. .
*Fresh vegetables (potatoes, spinach, zucchini, eggplant, celery, etc.) should not be kept in water after peeling and chopping. Sprouted potatoes should not be consumed.
*Vegetable dishes should not be kept at room temperature for more than 2 hours after cooking. If it is to be consumed later, it should be kept in the refrigerator.
*If salads are prepared in advance and kept waiting, their vitamins will decrease.
*Soda should not be added to the vegetables while they are cooking and the lid of the pot should not be opened, as there will be loss of vitamins.
*When cooking chopped vegetables, they should be placed in boiling water and should not be cooked in cold water.
*Fresh vegetables, acidic such as tomatoes or tomato paste. If it is cooked with other food, the cooking time will be longer. Tomatoes should be added to the food when it is almost cooked.
*Vegetable pastes and soups should be cooked fresh every day. The content of the soup can be enriched in terms of energy by adding minced meat, whole grain flour and oil.
*Green leafy vegetables with plenty of leaves and unsprouted potatoes are good. Choose green beans that are crisp and stringless when broken.
*To make compote of fresh and soft fruits, first melt and boil the sugar, then add the fruit. For dry and hard fruits, sugar is added after the fruit is cooked. Compotes, especially for young children, should be made with the taste of the fruit itself, without adding sugar.
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