Abstract
The aim of this study was to estimate the energy and
nutritional values of traditional Algerian recipes for infants on the one hand,
and their frequency of preparation by mothers on the other hand.
A cross-sectional descriptive survey was conducted with
mothers on the feeding of their infants (Girls/Boys: 30/30), with a mean age of
15 #177; 8 months. Current weight, height, and body mass index (BMI) were
measured. Any infant older than 4 months and having started complementary
feeding was included in this study. Each mother was interviewed using a
questionnaire to evaluate certain infantscharacteristics, the socio-economic
level of each family, and infant feeding. Several traditional recipes have been
described and their energy and nutritional values have been estimated, using
the food composition table of Souci et al., (2000). The preparation
frequency of the traditional recipes by the mothers was determined. This work
evaluated and collected all information on infant feeding, breastfeeding,
information source of infantcomplementaryfeeding, and food balance meals, as
well as, awaken them to tastes and different flavors, such as fruits and
vegetables, starchy foods, white meat which was the favored type of mothers.
Egg and fish were brought in the majority of them. Dairy products, as cheese
and yogurt,were taken twice or more times a day. Nineteen traditional Algerian
recipes for infants were divided as vegetable soups, mashed potatoes, semolina
recipes, based on vermicelli,meat and fish, and finally deserts. Eighty-nine
percent of the mothers reported that the preparation frequency of traditional
recipes was 2-times a week or more.
The average total energy intake (TEA) of the selected
traditional recipes was 202 #177; 131 kcal, semolina with egg was the most
energetic dish with an AET of 511kcal, while zucchini puree was less energy,
with an AET of 67kcal. Among all recipes, whiting puree had a maximum
nutritional value of lipids, corresponding to 120kcal. The maximum nutritional
value of proteins and carbohydrates was 124 and 120 kcal, respectively, for
liver puree. The fiber portion was 13g for the Algerian semolina puree
(Ayerni). The sodium content was 0.19 g for mashed zucchini. The
proportion of calcium was 0.18 g for vermicelli in milk. The iron value was
0.02 g for liver puree, and was very low for all other recipes. The maximum
levels of Vit. C and E were respectively, 0.04 g for liver puree, and 0.09 g
for pumpkin soup, leek, carrot, and potato.
In conclusion, traditional Algerian recipes for
infantspresent medium energy value, provide animal and vegetable proteins,
fats, carbohydrates, and fiber. However, they are low in micronutrients, which
are still present in the diet of infants, breast milk remains the most
important in feeding of infant.
Keywords: Infants, Traditional Algerian
recipes, Energy value, Nutritional value, Preparation frequency.
Mots clés : Nourrissons, Recettes traditionnelles
algériennes, Valeur énergétique, Valeur nutritionnelle,
Fréquence de préparation.
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