The feeding of solid foods to infants beginning at about 3 months of age is a well-established pediatric practice.1 The purpose of this paper is to report the results of feeding a variety of frozen baby foods to a group of well infants.
The essentials of the processing technology by which these foods are made include 3 established procedures—the limited application of heat, reduction of moisture, and freezing. The food is cooked just long enough to soften and permit straining. Then, only enough additional heat (never above 212 F) is used to reduce the water content. This latter procedure is carried out in a matter of seconds, as is also the reduction in temperature to 0 F. In the dehydro-frozen form, the food is maintained at zero storage until feeding time. No added colors, flavors, preservatives, or fortifying nutrients are used in the process.
The retention of nutritive values,
VAN LEEUWEN GJ, GUYER EJ, JACKSON RL. New Concentrated Dry Frozen Baby Food: Clinical Trial. Am J Dis Child. 1961;101(1):18–22. doi:10.1001/archpedi.1961.04020020020004
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