COMPLEMENTARY FEEDING PRACTICES AND NUTRITIONAL VALUES OF COMPLEMENTARY FOODS USED BY IGBO MOTHERS OF IMO AND ABIA STATES OF NIGERIA

Okereke Ijeoma .F, Obeagu, Emmanuel Ifeanyi*, A.O.Ovute, Odo,Christian Emeka, Kanu, Stella Ngozika, Utah I. Chioma., Okpara Kingsley Ezechukwu, Obeagu Getrude Uzoma

ABSTRACT

Weaning foods also known as complementary foods can be produced from available local ingredients. They are made out of legumes, grains example com, millets, soyabeans, groundnuts, fruits, vegetables etc. The term "Complementary" is derived from complement. According to Kornby (1981) (Oxford Advanced Learners Dictionary), it means; "Something added later to improve or complete".It means, an infant becoming gradually accustomed to solids. This is gradually introduced to the infants from six months ideally after exclusive breastfeeding. At this age, babies can push food given by spoon to the back of their mouth, ready for swallowing (Eboh, 1992). Complementary feeding from a physiological point of view, is a complex process involving nutritional, microbial, immunological, biochemical and physiological adjustments.

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