%0 Journal Article %1 RN184 %A Zamanillo Campos, R. %A Rovira Boixadera, L. %A Rendo Urteaga, T. %D 2021 %J Nutr Hosp %K grapp-caib %N 5 %P 919-934 %R 10.20960/nh.03527 %T Common practices and beliefs in the preparation of complementary infant feeding in a Spanish sample: a cross-sectional study %V 38 %X Introduction: complementary feeding together with breast milk should cover the nutritional needs of children from 6 months onwards. Thus, inadequate dietary practices can lead to poor nutritional intake. The objective of this study was to examine infant food handling and cooking in Spanish households. Methodology: a cross-sectional study was carried out using an online survey in non-institutionalized adults living in Spain who usually prepare infant food for children under 2 years of age. Results: a total of 1,944 people (37.4 ± 6 years; 65.5 % women) answered the survey. Of these, 72 % prepared mainly mashed foods and 21 % used store-bought baby cereals frequently. Zucchini (39 %), chicken (62 %), hake (64 %) and banana (44 %) were the most commonly used foods. Boiling (63 %) and freezing (59 %) were the most widely used culinary and preservation practices. An inappropriate use of salt and some unsafe foods (large fish and chard) was identified, whereas olive oil and eggs were offered below the current nutritional recommendations. Conclusion: the population surveyed preferred to use mashed foods to feed children under 2 years of age. Even though they were aware that homemade food is nutritionally better, on certain occasions they offer store-bought baby cereal. Furthermore, some inappropriate feeding practices were detected, highlighting the need to implement nutritional education policies regarding infant food preparation.

@article{RN184, abstract = {Introduction: complementary feeding together with breast milk should cover the nutritional needs of children from 6 months onwards. Thus, inadequate dietary practices can lead to poor nutritional intake. The objective of this study was to examine infant food handling and cooking in Spanish households. Methodology: a cross-sectional study was carried out using an online survey in non-institutionalized adults living in Spain who usually prepare infant food for children under 2 years of age. Results: a total of 1,944 people (37.4 ± 6 years; 65.5 % women) answered the survey. Of these, 72 % prepared mainly mashed foods and 21 % used store-bought baby cereals frequently. Zucchini (39 %), chicken (62 %), hake (64 %) and banana (44 %) were the most commonly used foods. Boiling (63 %) and freezing (59 %) were the most widely used culinary and preservation practices. An inappropriate use of salt and some unsafe foods (large fish and chard) was identified, whereas olive oil and eggs were offered below the current nutritional recommendations. Conclusion: the population surveyed preferred to use mashed foods to feed children under 2 years of age. Even though they were aware that homemade food is nutritionally better, on certain occasions they offer store-bought baby cereal. Furthermore, some inappropriate feeding practices were detected, highlighting the need to implement nutritional education policies regarding infant food preparation.}, added-at = {2022-05-15T21:46:30.000+0200}, author = {Zamanillo Campos, R. and Rovira Boixadera, L. and Rendo Urteaga, T.}, biburl = {https://www.bibsonomy.org/bibtex/2465bbfbce029af828c7f2b396f7f3296/nachoricci}, doi = {10.20960/nh.03527}, interhash = {4e9945e07b2b0eb7fc633fb02d0ff544}, intrahash = {465bbfbce029af828c7f2b396f7f3296}, issn = {0212-1611}, journal = {Nutr Hosp}, keywords = {grapp-caib}, number = 5, pages = {919-934}, timestamp = {2022-05-15T21:46:30.000+0200}, title = {[Common practices and beliefs in the preparation of complementary infant feeding in a Spanish sample: a cross-sectional study]}, type = {Journal Article}, volume = 38, year = 2021 }