? Salt, sugar and irritating condiments should not be added within 12 months of age.

The guidelines have made detailed regulations and nutritional guidance on the principles and requirements for the production of complementary foods for healthy full-term infants and young children aged 6 months to 24 months. Specifically, the time to add complementary foods for infants and young children should be exclusively breastfed to the age of 6 months, and complementary foods should be added when the child is healthy. Infant meal time should be gradually consistent with the family three meals a day. At the same time, breast milk is continued and breastfeeding is recommended until 2 years of age and beyond. The types of complementary foods range from single to diverse, with only one new food added at a time, and the amount added is from less to more. Every time a new food is introduced, it should be adapted for 3 to 5 days, observe whether the child has adverse reactions such as vomiting, diarrhea, and rash, and add other new foods after adapting to one food. Pay attention to gradually increase the types of complementary foods, and eventually reach four or more of the seven common foods consumed per day.

With the development of the structure and function of the oral cavity and gastrointestinal organs of infants and young children, the characteristics and texture of complementary food should be from thin to thick, from fine to coarse, starting from mud paste such as meat paste and vegetable paste, gradually increasing the hardness and particle size of food, and transitioning to semi-solid or solid food such as minced meat and crushed vegetables.

guidelines are also divided into age groups, giving detailed guidance on the frequency, quantity and texture of supplementary foods for infants and young children, and propose that supplementary foods should be kept in their original taste, and salt, sugar and irritating condiments should not be added within 12 months of age. Cooking is mainly to reduce the cooking methods of frying and frying as much as possible.