Dairy kitchen for pregnant women Moscow - what they provide, opening hours and what documents are needed?

Not all young parents know about such a phenomenon as dairy cuisine.
Most of those who have heard of them consider them to be relics of Soviet times, while others believe that applying for “milk” for a child is an incredibly tedious procedure.

This is a big misconception; you just need to understand the rules for obtaining preferential products.

Dairy kitchen is a state social assistance for children, according to which food packages are issued.

In 2021 it was under threat of closure, but this did not happen.

Let's figure out who is entitled to child support in 2021, how to achieve it and what the rules for receiving a food basket are.

Closing of dairy kitchens

Fears about the closure of dairy kitchens in Moscow and the Moscow region have so far turned out to be in vain. The authorities are not saying anything specific, but dairy kitchens continue to operate, and moreover, the range of some products has increased.

Kitchens are attached to either children's clinics or outpatient clinics

Milk

Cow's milk is an aqueous solution of more than two hundred different organic and mineral substances. The amount of water in it ranges from 83 to 89%, the rest consists of proteins, fats, carbohydrates, minerals, vitamins, various biologically active factors (hormones, enzymes, special protective substances, etc.). The most important component of milk is proteins. The amount of vitamins in cow's milk depends on the time of year and the nature of the animals' feeding. is the richest in vitamins .

Goat's milk is close in composition to cow's milk, but has a higher biological value, as it contains more whey proteins (albumin and globulins).

Photo from https://ru.depositphotos.com

Baked milk is milk containing 6% fat, subjected to homogenization, pasteurization at a temperature of at least 95 degrees and aged for 3-4 hours.

Sterilized milk is a product that has been heated and held for half an hour at a temperature above 100 degrees. All microflora die, not only harmful ones. Some useful substances - vitamins, enzymes - are destroyed. Ultra-high temperature treatment (UHT) is also used to sterilize milk: milk is heated to 130-140 degrees and instantly cooled. In this case, more useful substances, such as vitamins, are retained in sterilized milk. In its properties it is closer to pasteurized, but has a long shelf life.

Pasteurized milk. For pasteurization, milk is heated to 70 degrees and held for several tens of seconds. In this case, the pathogenic microflora dies, but all the beneficial components of milk - lactic acid bacteria, vitamins, antibiotic substances that kill the pathogenic microflora of the human intestine - remain. This milk will be usable for only a few days.

Fortified milk also does not differ from pasteurized milk in chemical composition and calorie content. However, it contains additionally introduced vitamin C in the amount of 100 mg per 1 liter of product. By using this milk as a drink, you can significantly supplement your child’s diet with this essential vitamin. It should be noted that it is not advisable to prepare dishes from fortified milk.

Myths

1. “Children, drink milk, you will be healthy.” Milk is not a drink, but a food. Few people know about this; they drink milk cold, and with whatever they like. Cold milk causes an increase in mucus in the body, causing a runny nose. It is better not to mix milk with anything other than other dairy products: they will not conflict with each other. When milk enters the stomach, it immediately curdles from the hydrochloric acid of the gastric juice - the result is cottage cheese, which takes several hours to digest.

2. “The best afternoon snack is milk and cookies.” Once again: milk is food. Children should not be offered whole milk to wash down muffins, cookies, or—oh, horror—vegetables or fruits. Imagine how long this cocktail will take to digest, and what the resulting load on the stomach will be.

3. “Tea with milk is a healthy drink.” Milk protein kills all the beneficial substances in tea: catechins and flavonoids; adding milk to tea makes this drink meaningless.

Entry deadlines and standards

Modern pediatricians do not recommend introducing whole milk before a year, but it is better to replace whole milk with milk formulas with split protein (Agusha, Tema or dry formulas for children over one year of age) until 2-3 years of age. Ideally, for children over one year old, the norm for dairy products is 330 ml per day. This corresponds to a glass of milk (1/4 liter), accompanied by a portion of yogurt or two slices of cheese (watch out for its fat content). From the third to the seventh year, it is recommended to give 350 ml of milk. Milk is not a liquid to quench your thirst, but a complete nutritious product! This means that it saturates.

Changes from January 1, 2021

Registration rules, norms, addresses and work schedules in Moscow have nevertheless undergone some changes. Let's look at everything in order.

Changes in the food basket

Milk and juice remain unchanged products.

Only the number of products for children, women and nursing mothers varies.

New for 2021 was the distribution of food packages in corrugated boxes. Now pregnant women and children receive a variety of free children's food, because previously they could have been given several jars of one product.

What they give in the dairy kitchen:

1. Liquid adaptive mixture and dry;
2. Juice;
3. Vegetable puree;
4. Fruit puree;
5. Meat puree;
6. Children's cottage cheese;
7. Milk;
8. Children's kefir.

The food basket and distribution norms have expanded compared to last year, and sets packaged in paper containers have also been introduced, thanks to which you can diversify and balance the diet of newborn children.

A NEGATIVE change is the reduction in the volume of dairy products issued. According to last year's order, there was 50 grams per child. cottage cheese, this year – 20 grams. (0.6 kg per week). It turns out that the volume of some products was increased at the expense of others.

For whom help

This year the list of recipients has expanded. The Department of Health has added categories such as distribution to pregnant women, regardless of pregnancy status, and breastfeeding women.

The recipients remained unchanged:

1. Infants and children up to 3 years of age;
2. Up to 7 years old from large families;
3. Children with disabilities under 18 years of age;
4. Up to 15 years with chronic diseases;
5. Nursing mothers;
6. Women with a pregnancy period of 12 weeks or more.

The NEGATIVE side is that according to the order, milk should be given to a nursing mother after the 6th month from the birth of the child and provided that he is breastfed.

It turns out that only one person can count on social assistance - the mother or the child.

Yogurt, narine, symbiotic and others

There are many other dairy drinks that have a more neutral taste and provide health benefits. The main difference between them is the bacterial composition and, therefore, the effect on the body.

Yogurt

Yogurt contains Bulgarian bacillus and thermophilic streptococcus. Bulgarian bacillus stimulates the production of interferon, increasing immunity, and thermophilic streptococcus breaks down milk lactose, which improves its absorption. All yogurts are divided into low-fat (1%), fat (from 1.5 - 6%) and creamy (more than 6%). The first two are suitable for children. There are yogurts on sale specifically for children in the first years of life: “Yagotinskoe for children”, “Tema”, “Malyatko”.

Narine

In Narine, in addition to the microorganisms contained in yogurt, acidophilus lactobacilli are added. They produce lactic acid, creating an environment in the intestines that prevents the survival of pathogenic microbes.

Symbiotic

The symbiotic contains all of the above components, as well as a number of bifidobacteria. They make up 90% of the flora that inhabits the intestines of a breastfed baby. Bifidobacteria suppress the growth of putrefactive microbes, break down carbohydrates, and produce B vitamins and vitamin K. After breastfeeding ends, lactobacilli take their place. The “Bifidocomplex” starter culture has approximately the same effect.

All these products are healthy and you can give them to your baby from six months. They can successfully replace kefir if the baby refuses to drink it. When choosing a product, use its beneficial properties. If you want to support your baby’s immunity, then pay attention to yogurt, and in case of dysbacteriosis or staphylococcal infection - to Narine. And if, after introducing complementary foods, the baby does not gain weight well, and there are a lot of undigested pieces in the stool, then you should drink a symbiotic.

The preparation of these products is similar to the kefir production technology. It is convenient to use special yogurt makers that maintain the desired temperature.

Initially, the child is given either kefir or yogurt. And from nine months, especially at the end of breastfeeding, you can consume both products every day (together up to 300 ml daily).

List of documents for registration

To register for food for a child, you need to contact your attending pediatrician, write an application and get a prescription from him.

It is provided exclusively at the place of registration.

List of documents for registration:

For pregnant women and nursing mothers:

1. Application to the antenatal clinic;
2. Registration in Moscow, or Moscow Region.

For children:

1. Application at the children's clinic;
2. Child's birth certificate;
3. Medical insurance;
4. Copies of documents confirming the identity of the parents.

Additional documents:

1. Certificate of disability;
2. Document on the status of the poor;
3. Statement of health (should be given if special nutrition is required).

A NEGATIVE innovation is that according to the new rules, only persons registered in Moscow have the right to receive milk for free.

Previously, parents of children without registration could receive preferential meals with temporary registration; the new order does not mention this possibility.

There is also no mention of the right to receive a food package at the actual place of residence, and not at the registered one.

Kefir

Kefir and biokefir and bifidok prepared on its basis are called the kings of the fermented milk kingdom. Kefir is a fermented milk product produced from the natural symbiotic ferment of kefir grains; it contains B vitamins and calcium.

Photo from https://ru.depositphotos.com

Myths

1. “Kefir is necessary for children up to one year old, previously it was prescribed from two months - and nothing.” A few facts: a scientific study conducted at the Research Institute of Nutrition of the Russian Academy of Medical Sciences showed that introducing kefir or milk into the diet of infants can lead to a loss of iron in their body. In children under one year of age, kefir can provoke microbleedings in the stomach, especially with an overdose (“we drink kefir with pleasure, we can drink half a liter in the evening” is a common quote from the forum). Kefir is characterized by high acidity, a coarse curd structure, and the content of alcohol and yeast cells.

The fact that it is produced as baby food is nothing more than a tribute to tradition. In Soviet times, children from two months of age were “put on” kefir not because of a good life. The fermented milk formulas produced at that time were of low quality, and breast milk was considered a complete food only up to six months, and there was propaganda everywhere about the depletion of breast milk by six months. Therefore, infants were fed kefir, and our grandmothers are still fighting hard to introduce it into the child’s diet.

Kefir contains a lot of “coarse” casein protein, which is not only difficult for a newborn to digest, but also unbalanced in amino acid composition. The fat composition of kefir is not diverse enough, and the ratio of fatty acids in this product is not physiological for the baby’s body. Kefir carbohydrates are not at all similar to those present in breast milk or its artificial substitutes, and it contains much more mineral salts. The load on the baby's digestive and excretory system is disproportionately higher than with breastfeeding.

2. “Children’s kefir is no different from an adult’s.” It is not true. Children's fermented milk is produced using a different technology and differs from adult milk in lower acidity, and it is additionally enriched with vitamins.

Entry deadlines and standards

Modern experts recommend introducing kefir no earlier than 10 months (preferably after a year) and no more than 100 ml per day.

How to store? Kefir storage temperature: from 0-2 to 6 degrees. After opening, baby kefir cannot be stored (enriched with unnecessary microorganisms from the air).

How often do you update the recipe?

The recipe has a certain expiration date. Most often, this is 1 month, but at the doctor’s discretion it can be longer.

1. For pregnant and nursing mothers - once every 3 months;
2. Children under 3 years old – once every 3 months;
3. From 3 years – once every six months.

The prescription is issued for a period based on how soon the child needs repeated examinations by a doctor.

If you apply for a prescription before the 15th, the prescription will be issued for the current month, and after the 15th - for the next month.

What fermented milk products should not be given to children under one year of age?

Cow's milk

It is not recommended to include cow's milk in a baby's diet before twelve months, and it is even better to postpone the use of this product until two or even three years.

Milk contains only a small amount of vitamins and beneficial microelements, and its high fat content and high protein content make it a difficult product for the baby’s body.

In addition, studies convincingly demonstrate that whole cow's milk is an allergenic product and can provoke skin rashes, eczema, and the development of asthma. It has also been proven that regular consumption of cow's milk interferes with the absorption of iron, which can become a factor in the development of anemia.

The best milk replacement during this period is adapted milk formulas. Milk can only be added to food in small quantities, for example, when preparing porridge.

Fermented milk products can bring much more benefits to your baby than milk, but they should also be administered with extreme caution.

Goat milk

It is also extremely undesirable to introduce this type of milk into complementary foods. Goat's milk is fattier and richer in microelements (especially phosphorus) than cow's milk.

Goat's milk is a very healthy and valuable product, but not for children of this age.

Now this amount of fatty fiber and phosphorus can cause serious damage to the health of a one-year-old child. Pediatricians recommend consuming goat milk for children over 3 years of age who are underweight. Goat milk also has a positive effect on the formation and strengthening of the child’s skeletal system.

Drinking yoghurts with fruit additives

Although safety and quality standards prohibit manufacturers from producing children's products containing artificial flavors, colors and other additives, it is better not to give drinking fruit yoghurts to children under 3 years of age.

Typically, store-bought yoghurts can withstand quite a long storage period, which indicates a far from ideal composition. In addition, even natural flavorings can cause serious allergic reactions in a one-year-old child.

Preservatives and flavorings are not the only things that manufacturers of children's yoghurts are guilty of. Nutritionists have discovered that one jar of yogurt contains almost the entire daily allowance of sugar allowed for a one-year-old child.

Just imagine: an average 100-150 ml jar contains 3-4 pieces of refined sugar.

Also, one cannot help but be confused by the mass fraction of protein in store-bought yoghurts. It was found that such products contain 3.3% cow's milk proteins, which is much higher than the daily dose allowed for a child of this age.

Proteins are difficult to digest substances, so they can have a negative effect on the baby’s excretory system, in particular on the kidneys.

Product List 2021

The rules for issuing food packages are regulated by Appendix No. 4 to the order of the Moscow Department of Health dated April 6, 2016 No. 292 .

Dairy products for a child: where can you start complementary feeding?

Dairy products are an important component of a child's balanced diet. They contain many nutrients necessary for a growing organism in an easily digestible form. Milk protein has high biological value, as it contains a full range of vital amino acids. It is a necessary building material for all cells of a growing body; enzymes and antibodies are made up of protein molecules that protect the baby from infections. Milk fat is an excellent source of energy for a little fidget. Due to the fact that fat is in milk in the form of a fine emulsion (microscopic balls), it is perfectly absorbed in the baby’s intestines. Milk sugar (lactose) promotes better absorption of calcium and serves as a good environment for the development of beneficial intestinal microflora.

The most beneficial properties are found in fermented milk products, which are made by fermenting natural cow's milk under the influence of lactic acid bacteria. These include cottage cheese, kefir, natural yogurt, etc. These products have a beneficial effect on digestive processes, stimulate the production of digestive juices and bile, improve intestinal motility, help normalize intestinal microflora, increase appetite, and strengthen the child’s immune system. Fermented milk products are digested and absorbed in the body faster than milk, since in the process of vital activity, fermented milk bacteria partially break down milk protein into smaller fragments, making it not only easier to digest, but also less allergenic. Lactic acid formed in fermented milk products prevents the proliferation of putrefactive microflora in the intestines, and lactic acid bacteria themselves produce bactericidal substances that suppress the growth of many pathogenic microorganisms. Under the influence of these bacteria, lactose is partially utilized, so fermented milk products are much better tolerated by babies with lactase deficiency (lack of the lactase enzyme that breaks down milk sugar) and can be used in their diet.

Dairy products for children: cottage cheese

Cottage cheese is one of the first dairy products that appears in a baby’s diet. Unlike kefir, it has low acidity and does not irritate the delicate mucous membrane of the child’s intestines. It is important to note that in the nutrition of young children it is recommended to use only special types of cottage cheese that are intended for this age. Children's cottage cheese is produced using a special technology, thanks to which it retains all its beneficial properties and has a more delicate consistency compared to a regular “adult” product.

Cottage cheese has high nutritional value, as it contains milk protein in an easily digestible form. Using this product allows you to give your baby enough protein in a small amount of food. In addition, cottage cheese is one of the main sources of calcium and phosphorus, necessary for the formation of the skeletal system and tooth growth, and their ratio in this product is close to optimal for absorption and assimilation. Cottage cheese is also rich in vitamins: B2, B12, folic acid, and vitamins B6 and PP are present in significant quantities. These substances are needed for the development of the child’s nervous system and ensuring normal metabolism.

They begin to give cottage cheese, like any other new type of complementary food, with a small amount (1/2–1 teaspoon), and then, in the absence of negative reactions, gradually, over 5–7 days, increase the volume to 40 g, and by 9 months to 50 g. You should not exceed the recommended age norm, since with an excess of protein, the load on the baby’s enzyme and excretory systems increases significantly, which can lead to disruptions in their functioning. At first, the baby is allowed to try classic cottage cheese without additives, and after the baby adapts to the new product and in the absence of allergies, you can diversify his menu with cottage cheese with fruit additives. Curd complementary foods are given once a day.

Dairy products for children: kefir

Kefir differs from other fermented milk products in its unique set of bacteria and fungi, which have a beneficial effect on digestion and the formation of intestinal microflora. It is also an excellent source of B vitamins, calcium, potassium and magnesium. In addition, this drink has an immunostimulating effect. All of the above properties make this fermented milk product not only useful, but also medicinal and is especially recommended for children with various intestinal disorders, manifestations of dysbacteriosis, food allergies, lactase deficiency, as well as children with weakened immune systems. Only special children's kefir is suitable for feeding the baby.

Kefir should be introduced into a child’s diet, starting with approximately 20–30 ml, gradually increasing the volume to 200 ml. It happens that a child flatly refuses to drink kefir because of its sour taste, then you can offer him a more tasty alternative - children's yogurt.

Baby yogurt

For quite a long time, yoghurts were considered a product for adults and children over 1.5–2 years old. Currently, children's yoghurts are produced, which can be included in the menu of babies over 8 months of age. Children's yogurt is milk fermented using special starters and does not contain artificial additives prohibited in the diet of children: thickeners, flavors, dyes and preservatives. It is important that during the preparation of yogurt, no fermentation occurs, so its acidity is significantly lower than that of kefir, and the taste is milder.

The scheme for introducing yogurt is the same as for introducing kefir, but the maximum amount that can be given to a baby up to one year old is no more than 100 ml per day. You should start getting acquainted with this product with classic yogurt without any additives.

Homemade or store bought?

According to modern recommendations, when introducing dairy, as well as other types of complementary foods, specialists in the field of baby nutrition give preference to industrially produced products. This is explained by the fact that such products are manufactured under strict production control using special technologies and taking into account the metabolic and digestive characteristics of young children.

It is important to understand that regular dairy products “for adults” are not suitable for feeding young children. Firstly, they are produced without taking into account the physiological characteristics of the child’s body and will place a significant burden on the child’s immature organs and systems. In addition, such products may not meet all the hygienic quality and safety requirements that apply to baby food products. Particularly dangerous in this regard are dairy products purchased “by weight” in markets or “from familiar grandmothers” who sell “their” milk and cottage cheese.

Modern kitchen devices (yogurt makers, steamers or multicookers) allow you to prepare kefir or yogurt for a child at home using special dry starters that are sold in pharmacies. To prepare children's dairy products, you should not use “homemade” starter cultures (that someone gave you), since instead of healthy ones, they may contain pathogenic microbes. Such products must be prepared for one time and not stored, and when preparing them, take precautions: use only boiled milk, thoroughly wash and sterilize dishes and containers. Homemade meals should not be given to babies before 10–12 months.

Which kefir is suitable for a baby?

It is worth noting that depending on the fermentation time, kefir can be one-day, two-day and three-day. The fermentation process is characterized by the release of acid and ethyl alcohol into the drink. The longer kefir sours, the correspondingly higher its acidity and alcohol content. Thus, in three-day kefir the level of the latter reaches 0.9%, so it is better not to use such a product in the diet of young children. One-day kefir is best for babies. It should be borne in mind that this drink has a laxative effect and is especially useful for babies prone to constipation.

When to introduce fermented milk complementary foods?

Despite all their benefits, dairy products, according to modern recommendations for the introduction of complementary foods, are among the last to appear in a baby’s diet. The fact is that they are unadapted, that is, their protein, fat and carbohydrate components, as well as the amount of salts and vitamins do not fully meet the baby’s needs, such as breast milk or adapted formulas. Their high content of protein, salts and organic acids leads to a significant increase in the load on the still immature digestive and excretory systems of the child’s body. As a result of the studies, it was proven that the early (up to 8 months) introduction of kefir or whole milk into the diet of infants can cause various disorders in the digestive tract, metabolic disorders, allergies, lead to loss of iron in the body and even provoke microbleedings in the body. intestinal mucosa. In this regard, fermented milk products should appear on the menu of children in the first year of life only when the gastrointestinal tract and enzyme systems, as well as the child’s kidneys, become sufficiently mature, that is, from about 8–9 months of age, and only in volumes not exceeding recommended age standards. Whole cow's milk, according to modern recommendations of pediatricians and nutritionists, should not be present at all in the diet of children under one year of age. It is only permissible to use it in diluted form when preparing porridge or puree (from 8–9 months).

Cash compensation for milk per child

The state also provides financial support for baby food for women who do not have access to dairy kitchens. The reason for this may be living in an area where they are simply not available, or there is no one to leave the baby with for a trip to buy food packages.

One way or another, there is an opportunity to get help in monetary terms, but it is not comparable either with store prices or with the quality of purchased products.

Regarding the amount of payment, it is disproportionately small.

Since the cost of the grocery set as calculated on January 1 by month is 50 rubles, the payment amount varies in different regions (from 100 to 700).

For this amount it is impossible to buy the same products in a supermarket.

Regarding the quality of products, according to state standards, baby food that is given to a child in dairy kitchens must be produced at manufacturing plants exclusively from natural milk, and not powdered milk, which increases the shelf life of the product.

What fermented milk products can be given to children under one year of age?

Kefir

In particular, kefir is started only after the introduction of the main complementary foods - cereals, fruit, vegetable and meat purees.

Interesting! Choosing baby food

You should not introduce kefir before 8-9 months, since its composition does not fully meet the child’s needs.

It contains a lot of casein, a milk protein that is still difficult for a baby’s immature intestines to cope with. Casein often causes allergies. In addition, kefir contains a large amount of organic acids and mineral salts, so its consumption is associated with increased stress on the kidneys and digestive system. Premature introduction of kefir into the diet can lead to diarrhea, allergies, and the development of serious forms of anemia.

You should start introducing kefir into your baby’s diet with a small volume of 20-30 ml, which can gradually be increased to 200 ml over the course of a day. More than 200 ml of kefir should not be included in the daily diet due to the existing risk of developing digestive problems. It should be noted that regular kefir is not suitable for consumption by babies under one year of age. It is better to purchase special children's kefir with an adapted composition.

Cottage cheese

As for cottage cheese, it is undoubtedly beneficial for the child’s body, since it is an excellent source of calcium and phosphorus, and these components are present in it in an optimal ratio.

Cottage cheese is also characterized by a high content of protein and vitamins of groups B and PP, which are necessary for the child’s body.

Until recently, it was recommended to introduce curds into the daily diet starting from six months. However, pediatricians are now more cautious. The high content of proteins and mineral salts in cottage cheese can create increased stress on the kidneys. It is better to introduce this product between 9 and 12 months.

Experts advise giving cottage cheese in the afternoon - there is evidence that it is better absorbed at this time. The volume of a serving up to a year should not exceed 50 grams.

In all cases, for complementary feeding it is recommended to use special baby dairy products that are adapted to the needs of the baby’s body and have undergone particularly strict quality control.

Children's curds differ from adults in having a softer consistency. Such food will be convenient to eat even for those children who cannot yet boast a full row of teeth.

Cottage cheese not intended for children can cause digestive problems. Even low-fat cottage cheese mixed with fruit puree is not the best choice for first feeding.

Natural yogurt

In this case, children's yoghurts do not mean sweet desserts in colored packages that we are used to seeing on store shelves or on TV screens.

In fact, yogurt is milk that has been fermented using special biological starter cultures. This dairy product must not contain any additional additives.

Due to the absence of preservatives, natural yoghurts have a short shelf life: literally a few days in the refrigerator. You can make yogurt at home using a yogurt maker. Pharmacies sell the necessary starter cultures, thanks to which you can get this drink. Homemade yogurt can be given to your child in its pure form, or mixed with fruit or berry puree. You can add a little sugar to this dessert, but be sure to rinse your baby’s mouth after eating it.

The daily serving of natural yogurt for a child 8-9 months old can be 100-150 grams.

Cheese

Thanks to a special manufacturing technology, the protein contained in cheese is much easier to digest than protein from whole milk.

Interesting! Desserts for children 1 year of age

But for children over 1.5 years old, cheese can be a very healthy dairy product. At this age, the digestive system is already sufficiently adapted to digest such solid foods.

Another pleasant property of hard cheeses is the ability to clean plaque from the baby’s already erupted teeth. You can start introducing your child to cheeses as early as 10-12 months with neutral varieties without a strong smell or taste. This is Russian, Dutch cheese. Soft unripe cheeses, like Adyghe cheese, are good for complementary feeding. Feta and cheese cannot be classified in this category because of their salty taste.

Cheeses with a pronounced pungent taste, such as Parmesan, are recommended to be offered to children over two years of age. And soft blue cheeses, processed or smoked varieties can be introduced into the diet only after 3 years.

Butter

This dairy product in small quantities is perfectly accepted by the child's body. Butter is added to the main dish, for example, porridge or puree.

You should not add butter to canned food: this complementary food already contains the optimal amount of fat.

Butter is rich in vitamins A and E, which have a positive effect on the development of vision and strengthening the child’s hair and nails.

Butter should be introduced into the diet in very small doses. The first time you can add it to complementary foods in the amount of 1 gram (tip of a knife). If your first acquaintance with this product was without surprises, you can gradually increase the daily dose to 4 grams.

For those children who are intolerant to animal cow protein, ghee can be added to cereals and vegetable purees. It is important that it is of high quality and does not precipitate or foam when heated. Experts advise eating food with added ghee only in the morning.

Let's sum it up

Gone are the Soviet times, when in dairy kitchens you could only get milk and sour milk per child.

Now you can get a variety of food packages. Lack of awareness among citizens about the existence of a dairy kitchen can lead to a complete stop in its functioning.

Therefore, knowing about such a social program, do not neglect state support. Provide yourself and your baby with the necessary products for his growth and good health.

Cottage cheese

Cottage cheese contains substances important for the body such as lactic acid, calcium, phosphorus, iron, magnesium and vitamins. At the same time, it contains only 3% carbohydrates and supplies the body with high-quality protein containing amino acids.

Photo from https://ru.depositphotos.com

Myths

1. “Slightly spoiled cottage cheese can be used in baking.” Cottage cheese is a capricious product. It cannot withstand long-term storage, as lactic acid bacteria and molds multiply quickly in it. Dear mothers, there is no need to boil mold; a pie with boiled mold is boring. It is not poisonous, but is not suitable for baby food.

2. “Curd paste is the same cottage cheese.” Cottage cheese can also be natural and thermalized; thermalized curd pastes have minimal benefits, a long shelf life and contain chemical additives. The persistently advertised curds for children are in fact nothing more than “curd products.” Sometimes mothers make excuses - they say, the child does not eat cottage cheese, and the cottage cheese “from advertising” goes with a bang. Moms need a picture. The picture is called: my child is eating some kind of cottage cheese. Thermized cottage cheese is not cottage cheese, it is a dessert with flavors. It does not replace children's cottage cheese. Better give your child some fruit.

3. “Our super curd “Dummy” is additionally enriched with calcium and contains vitamins A, B, C!” . Moms are delighted: wow, there are a lot of benefits, and it’s also additionally enriched! Don't flatter yourself. During heat treatment, vitamins and minerals left the mortal body of the former curd. And so be it, he was enriched with something. A little bit. It is not a fact that calcium, which is considered the most difficult to digest element, will be absorbed from the acidic-bright mess.

Entry deadlines and standards

They begin to try cottage cheese from 8 months, or even later. For a child who consumes breast milk or formula in sufficient quantities, cottage cheese is simply not relevant. In the first year of life, you should not give your child more than 25-50 grams of cottage cheese per day. Cottage cheese contains heavy protein. Protein breakdown products are excreted by the kidneys. When bottle-fed, the immature kidneys of an infant may not be able to cope with the excessive protein load that occurs if the child consumes cottage cheese in quantities exceeding those recommended.

It is known that excess protein load in the first year of life, especially with artificial feeding, can lead to obesity, atherosclerosis, and arterial hypertension in the future. Alternatively, a child after one year can be given 100 g of cottage cheese every other day. These norms last for up to three years, remember: 100 g of cottage cheese per day is the norm for an adult.

How to store? The usual shelf life of cottage cheese is up to 36 hours. Once opened, children's cottage cheese cannot be stored.