title: Nutritional composition of home-prepared baby meals in Madrid. Comparison with commercial products in Spain and home-made meals in England.
abstract: The nutritional value of 50 home-prepared meat-based baby meals for infants of 7 and 8 months old in Madrid was evaluated. Chemical analysis showed the meals to have a low energy density (mean 50 kcal 100 g-1), mainly due to the low fat content of the meals (mean 2.5 g 100 kcal-1). Protein content was high in proportion to the energy provided (mean 9.1 g 100 kcal-1). The addition of fat would have considerably improved the relation between the three macronutrients. About 20% of the meals had a higher than desired sodium level (> 200 mg 100 kcal-1) when assessed against guidelines for commercial baby meals. The English home-made baby meals had a higher energy density, a lower protein content, the same low fat content, and a wider range between minimum and maximum values observed for each nutrient compared to the Spanish home-prepared meals. The commercial baby meals had a higher energy density, a better ratio between the macronutrients and a smaller variation in the nutrient content.
authors.affiliation: Teseo, Madrid, Spain.
authors.forename: S
authors.initials: S
authors.lastname: van den Boom
authors.forename: A C
authors.initials: AC
authors.lastname: Kimber
authors.forename: J B
authors.initials: JB
authors.lastname: Morgan
mesh_terms: D003296:Cooking; D004739:England; D005511:Food Handling / Q000379:methods*; D006801:Humans; D007223:Infant; D007225:Infant Food / Q000032:analysis* / Q000600:supply & distribution; D008460:Meat / Q000032:analysis*; D018673:Nutrition Policy; D009751:Nutritional Requirements; D009753:Nutritive Value; D013030:Spain